Gramma’s Pizza

1 Recipe-Pizza Dough-see “Hand Knead Pizza Dough” recipe at cheftroy.com ¼ Cup-Olive Oil 1 Ball-Fresh Milk Mozzarella-torn into bite size pieces 1-1/2 Cups-Basic Pizza Sauce- recipe at www.cheftroy.com To Taste-Parmesan Cheese-grated To Taste-Kosher Salt/Black Pepper/crushed red pepper Pizza Directions Make dough and pizza sauce according to recipe. Preheat oven fitted with baking stone to 500 degrees. Add ¼ cup oil …

HAND KNEAD PIZZA DOUGH

2 ¼ Cups-All Purpose Flour-plus extra 2 Teaspoons-Kosher Salt 1 Cup-Water-luke warm 1 Teaspoon-Active Dry Yeast 2 Teaspoons-Olive Oil To Dust-Corn Meal Directions Combine flour and salt in a large mixing bowl. In a small separate mixing bowl combine water, yeast and oil with whisk/fork. Pour water mixture into flour/salt. Mix with a hand until combine and knead for a …

Pizza Sauce

1-35 Ounce Can-Tomato Sauce ¼ Cup-Tomato Paste 2 Teaspoons-Granulated Sugar 2 Teaspoons-Black pepper ½ Teaspoon-Kosher Salt 1 Tablespoon-Fresh Oregano-rough chopped, or 2 teaspoons dry oregano 3 Tablespoons-Olive Oil Directions Place all ingredients in a pot. Mix well to combine with a whisk. Place over medium low heat until warmed through, stirring frequently. Reduce heat to low and a let cook …

Freekeh Kale Butternut Squash Salad with Orange Vinaigrette

2 Cups-Butternut Squash-peeled, cut into ½“ cubes or ½” rounds To Toss-Olive Oil To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper 2 Bunches-Kale-thick stem removed, chopped into bit size pieces 1 Cup-Cracked Freekeh 2 Each-Radish-sliced thin 4 Ounces-Goat Cheese To Garnish-Roasted Pumpkin Seeds Vinaigrette 3 Tablespoons-Cilantro-leaves only, chopped fine 1 Tablespoon-Dijon Mustard 1 Tablespoon-Soy Sauce 2 Tablespoons-Red Wine vinegar 1/4 Cup-Fresh Squeezed …

Roasted Butternut Squash with Kale and Goat Cheese

1 Each-Butternut Squash-peeled, cut into ½“ cubes or ½” rounds, about 8 pieces To Toss-Olive Oil To Taste-Kosher Salt/Black Pepper 4 Tablespoons-Unsalted Butter 1 Bunch-Kale-thick stem removed, chopped into bit size pieces 1 Tablespoon-Miso Shiro ¼ Cup-Orange Juice 2 Each-Radish-sliced thin 4 Ounces-Goat Cheese To Garnish-Roasted Pumpkin Seeds Directions Brush a sheet tray with oil, or use pan spray. Toss …

Creamy Polenta with Balsamic Mushroom Ragout

Polenta 6 Cups-Water-plus extra if needed 1 1/2 Cups-Yellow Cornmeal-fine ground To Taste-Kosher Salt/Black Pepper 2 Tablespoons-Unsalted Butter 1/4 Cup-Cream Cheese 1/2 Cup-Parmesan Cheese-grated Mushrooms 1 Tablespoons-Unsalted Butter 1 Tablespoon-Olive Oil 1 Each-Yellow Onion-medium, about 1 cup or more, slice into half moons 2 Cloves-Fresh Garlic-smashed and chopped 2 Tablespoons-Honey 1 1/2 Pounds-Cremini Mushrooms-quartered To Kosher Salt/Black Pepper/Crushed Red Pepper …

Slow Cooked Pork Chops

4 Each-Pork Chops-preferably bone-in To Taste-Kosher Salt/Black Pepper To Dust-All Purpose Flour To Drizzle-Olive Oil 1 ½ Cups-Stock-Turkey/Chicken/Vegetable 3 Tablespoons-Unsalted Butter Directions Season chops with salt/pepper on both sides. Heat a skillet to medium high heat. Dredge in flour to coat both sides and add oil to pan. Add chops to pan and begin to brown. Cook to brown on …

Broccolini with a warm Mustard Bacon Pecan Vinaigrette

6 Strips-Bacon-thick cut style, sliced into thin strips ½ Cup-Pecans-rough chopped 1 Clove-Fresh Garlic-smashed into a paste 2 Tablespoons-Apple Cider Vinegar 1 Tablespoon-Dijon Mustard 2 Bunches-Broccolini-about 4 cups, rinse and patted dry To Drizzle-Olive Oil 1/4 Cup-Turkey Stock To Taste-Chef Troy’s Spice Mix Directions Warm a sauté pan over medium high heat, add bacon, pecans and cook stirring frequently about …

Lemon Chicken

2 Each-Chicken Breast-large, about 10 to 12 ounces each, boneless, skinless To Taste-Kosher Salt/Black Pepper To Dredge-All Purpose Flour To Coat-Olive Oil 2 Each-Lemons-1 juice of, 1 sliced into rounds 1 Cup-Chicken Stock 1 Tablespoon-Parsley-leaves only, chopped 1 Tablespoon-Unsalted Butter Directions Filet both chicken breasts, slicing in half lengthways, separating top from bottom. Season with salt/pepper on both sides. Warm …

Butter Basted Reverse Seared Steak

1 – 2” Thick Bone-In Rib-Eye-or Strip Steak To Taste-Kosher Salt/Black Pepper 2 Tablespoons-Pork Lard-or butter 2 Tablespoons-Unsalted Butter 2 Cloves-Fresh Garlic-cracked A Few Sprigs-Thyme-or a combination of thyme, rosemary, sage Directions Season steak liberally with salt/pepper and let set out at room temperature for at least 30 minutes. Preheat oven to 250 degrees. Line a sheet tray with foil …