More pizza!

Didn’t take any pictures, but made up a pile of pizza last night.  Tried a different dough recipe that was really good – and used bread flour, which I think is a little finer than standard flour.
Also, made a stop in at the Italian Centre grocery store up on 51st Ave, and bought a bunch of fresh mozzarella, prosciutto, pepperoni (was something very similar anyway), a couple cans of San Marzano tomatoes, artichoke hearts, and roasted peppers.  Along with some basil from my little herb garden, and some mushrooms we were making some margherita pizza’s as well as some various combinations.  They were all a hit – and levelling my BBQ seemed to improve the heating of the Bakerstone pizza oven – was getting just into the flame zone 🙂

Would be nice to be able to cook 2 or 3 pizza’s at a time – might have to look into building a cob or brick wood fired pizza oven next year! — Although, that might just make it a little more work watching and turning the pizza – one at a time might be enough – lol

Bulldogs

bulldog

Bulldogs
Recipe Type: Drinks
Author: Ray
Prep time:
Total time:
Serves: 6 servings
Tasty, and potent!
Ingredients
  • 1 can frozen limeade concentrate
  • 2 cans water
  • 1 can tequila
  • 1/2 can Cointreau
  • 6 bottles of Corona
Instructions
  1. Put Coronas in fridge
  2. Add frozen limeade concentrate to large zip-lock bag
  3. Using can as measure, add water, tequila and Cointreau
  4. Mix well, seal bag, and lay flat into freezer
  5. Next day, pour frozen slush mixture into large margarita glass – about 3/4 full
  6. Open a Corona, and tip bottle into margarita glass and serve

 

Pizza sauce

Got a new pizza oven – and made up a simple sauce that was amazingly tasty!

Pizza sauce
Recipe Type: dinner
Cuisine: Italian
Author: Ray
Prep time:
Total time:
Serves: 8
Ingredients
  • 1 cup crushed tomatoes
  • 6 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemngrass mint white balsamic vinegar
  • 1 tsp dried oregano
  • 1/4 tsp ground pepper
Instructions
  1. Combine all ingredients, blending thoroughly using a whisk.
  2. Add sparingly, to taste, to pizza, then add whatever you like for toppings

 

Pizza!

Pizza & beer - is there a better combo?
Pizza & beer – is there a better combo?

Received a very cool gift from my mom – a pizza oven that sits on the barbecue grill!
It’s a Bakerstone Pizza oven.
Tried it out earlier this week – and it works great! The dough is easy to make – just takes a little time – so it is necessary to plan ahead a bit.
For the first pizza’s, I was really winging it – and created my own sauce using crushed tomatoes, lots of garlic, olive oil from Evoolution, and some lemongrass mint white balsamic vinegar (from Evoolution as well) – and it tasted great!  Going to try a more traditional neapolitan style pizza sauce next time 🙂
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A new favourite?

A couple months back, I picked up my first bottle of Aberlour A’bunadh.  This is a single cask single malt that is unbelievably tasty and smooth – even without knocking it back with a bit of water.  Received my fourth bottle – (I’m not drinking any of this by myself , I have been sharing :^) – this past Father’s Day, and I’m enjoying it as much as ever.
Last night, myself and a few friends visited The Bothy, and each tried a couple new whisky’s that we haven’t had before.  None of us have been a fan of peaty whisky’s since we tried a bottle of Laphraig Quarter Cask. Hideous stuff, and just too funky of a taste.  Feeling adventurous, I thought I’d give the peat & smoke a second chance, and ordered glass of Highland Park 18 y.o, and another of Jura Prophecy.  The Highland Park was a sweet glass – a touch of smoke and peat.  The sweetness was almost a shock.  The Jura Prophecy was most impressive.