BBQ Chicken Pizza Recipe

Ever had BBQ chicken pizza? Maybe an even better question is have you ever had BBQ Pizza?  I’d never thought of doing pizza on the grill at home.  But, just a few weeks ago I was at a friend’s house and they have a great vegetarian pizza they have been cooking for years.  This time, they mentioned they had done it on the grill and I said what the heck, I’d like to try it!  Sometimes I forget, if you can cook something in the oven, you can always also cook it on the grill.  I just takes a little extra prep or careful monitoring.  And, of course, it was great!

I think the secret is still to have a pizza stone that’s well heated up so you get that nice crispy crust.  So, before putting the dough on the pizza stone, just like you do when using one in the oven, heat the stone first.  Use a little cornmeal on the stone before you put the dough and stretch it on the pizza stone.  Then sauce and make your pizza.  Takes only 7-8 minutes on a really good and hot grill, just like in an oven.

Now, how do you cook a good BBQ Chicken Pizza on the grill?  It’s not that hard, but you have to do a few things differently than you would with most grilling recipes.  For example, you’re not going to be able to cook meat directly on your pizza.  You can, however, cook it on the grill and then add it to the pizza during the final cooking stage.The recipe here is for a very basic pizza: bread, cheese, and sauce. That may be enough for some of you. How you spice it up yourself is up to you!BBQ Chicken Pizza RecipeIngredients for the BBQ Chicken Pieces:

10 oz boneless skinless chicken breast cut into 3/4 inch pieces or cubes

1 Tbs olive oil

2 tablespoons of your favorite BBQ SauceIngredients for the Pizza:

1 recipe for the Dough (I like to buy it fresh from the market, already made and ready to use)

Cornmeal, semolina, or flour for handling

1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best for BBQ Chicken)

2 Tbs. shredded smoked Gouda cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced into 1/8 inch pieces

2 Tbs. chopped fresh chopped fresh cilantro

Directions:

To make BBQ Chicken:

1. In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.  Or, if you want to do it all on the grill, you can cook the chicken on a griddle plate on the grill.

2. Coat the chicken with BBQ sauce; the set aside.

To make pizza:

1. Place the pizza stone in the center of the grill and preheat to 500 degrees F. before cooking pizzas.

2. Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.

3. Sprinkle smoked gouda cheese over the sauce.

4. Cover with 3/4 cup shredded mozzarella.

5. Distribute the chicken pieces evenly over the cheese.

6. Place the pieces of red onion over the surface.

7. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

8. Transfer the pizza to the grill; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.

9. When the pizza is cooked, carefully remove it from the grill; sprinkle 1 Tbs. cilantro over the hot surface.

10. Slice and serve.

Grilling Marinades for Tuna Steak

Grilling Marinades for Tuna Steak – Well, it’s almost summer time and what better time than now to break out a few marinades for tuna steak to start out the grilling season!  I’ve assmebled several different recipes for you to try depening on the type of marinade recipe you like.  Everything from a simple soy sauce based marinade to a more complicated recipe with Orange and Ginger flavoring.

#1 Marinade for Tuna steak (Soy Sauce)Ingredients:

  • 3 tbsp. soy sauce
  • Juice of 1/2 lime
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • Pinch dried red pepper flakes
  • 6 thin slices peeled fresh ginger
  • 2 garlic cloves, crushed

Directions:

Blend all marinade ingredients in non-aluminum baking dish and add tuna steaks.  Or, even better, put in ziplock bags to maximize marinating the meat.

Cover and refrigerate at least 1 hour, but not more than 6 hours.

Turn once or twice.

Bring fish to room temperature.

Grill on preheated grill or broil in preheated broiler 4″ from heat.

Baste while cooking and turn once. Cook about 5 minutes each side. Do not over cook. Serves 4.

Swordfish, salmon or mahi mahi may be substituted for tuna.#2 marinade for grilled tuna steak (with oregano)
Now for a marinade with an Italian flavor using both oregano, basil and garlic.

Ingredients:

  • 1/4 c. oil
  • 1 tbsp. oregano
  • 1 tbsp. basil
  • 2 tbsp. lemon juice
  • 2 cloves garlic
  • 1 tsp. salt

Directions:

Mix all of the ingredients together.

Cover the tuna steaks with the marinade.  In a dish or in a ziploc bag.

Marinade at room temperature for 1/2 hour.

Cook 6 to 8 minutes per side on grill.  Never overcook the fish!  I’m bad about doing that so my wife always comes out and tests it and tells me when to take it off!

 #3 grilled ahi steaks marinade

This recipe is a soy sauce based recipe but instead of lime like the first recipe above it uses lemon juice.

Ingredients:

  • 1 cup soy sauce
  • 1/2 cup lemon juice
  • 1 clove crushed garlic (for each steak)
  • 4 tablespoons extra virgin olive oil
  • small amount of sea salt, to taste
  • fresh ground black pepper, to taste

Directions:

Same as the other recipes.#4 tuna steak marinade with orange and ginger

Now for my favorite marinade recipe of the four here:Ingredients:

1 tbsp. orange marmalade

1 c. fresh orange juice

1 tsp. powdered or minced ginger

2 tbsp. peanut oil

1 lb. tuna steaks

4 scallions, chopped finely

1 tsp. freshly ground pepper

1/2 tsp. salt

1/2 tsp. powdered garlic

I hope you found a marinade that you liked out of these recipes.  As I find more great grilling recipes and marinades for tuna steak I will post them in this section for everyone to try.

Banoffee Pie – The Quintessentially English Pie

Legend has it that the Banoffee Pie was invented in 1972 in Jevington, East Sussex, England by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant.

Unfortunately, it was not patented which resulted in some supermarkets repackaging it as an American pie.

There are a couple of ways to spell the name…most call it Banoffee Pie which is an obvious combination of the word Banana and Toffee but the Hungry Monk restaurant prefers to call it Banoffi.

Now, there are several ways to make a good Banoffee Pie although the traditional way is a wee bit “dangerous”. It involves placing an unopened can of condensed milk into a pot of boiling water and letting it boil away for about 3 hours.

If you are not careful and the water evaporates away, the unopened can may explode! Banoffee Pie

Ingredients

Tin (400g) of CONDENSED milk

Three large bananas, sliced

One packet of Hob-Nobs (or any digestive biscuits)

1 cup of double cream, or whipping cream

2 tablespoons butter Preparation

1. Place the digestives into a freezer bag and crush them with a rolling pin until they are crumbly.

2. Melt the butter in a saucepan.

3. In a bowl and using your hands, combine the crumbs and liquid butter until well combined.

4. Pat crumbs into a pie dish or fairly large glass dish (e: Pyrex) until the base is covered.

5. Place the base in the refrigerator to set.

6. To caramelise the condensed milk, place the tin in a shallow pot or pan of boiling water. Do not open tin first though.

7. Allow to milk to boil for about 2 hours.

8. You should put a lid on the shallow pot or pan to ensure the water does not completely boil away. Please check regularly to ensure there is water in the pot/pan all the time.

9. When done, very carefully remove the tin and allow it to cool. I suggest pouring some cold water on the tin.

10. When it is cool enough for you to handle it, very carefully open the tin. At this point, the milk will have caramelised and if still hot, may splatter out of the opening.

11. Carefully, spoon the caramelised milk/toffee from the tin and spread it over the biscuit base.Place the dish into the fridge again to cool for half an hour.

12. Remove dish from refrigerator and arrange the sliced bananas on top of the toffee.

13. Meanwhile, whip the cream until peaking, then fold on top and smooth it out.

14. Place into the refrigerator again to cool and serve when needed.