Stromboli

Ahh stromboli, how I love thee. Stromboli is basically a large, rolled version of pizza that typically contains cheeses, vegetables, and Italian meats. As far back as I can remember, my very Italian grandmother would bring "Broccoli Bread" (as she called it) to holidays and family gatherings, and sometimes she would just drop by with one right out of the oven, still on the baking sheet. Yum! When I was little, I fondly remember making stromboli with my grandma, and also with my mom at home. I can clearly picture sitting on the kitchen counter, smushing down pizza dough and sprinkling on the sesame seeds. As I got older, I took over more tasks in the stromboli process, and today I frequently make them... all on my own! Below is the recipe that I have made my own, which is a happy blend of the versions that my grandma and mom make. Thanks, ladies!

Stromboli

1 ball of refrigerated pizza dough (or frozen, defrosted)

olive oil

1/3 lb. provolone cheese

1 bag shredded mozzarella cheese

1/3 lb. hard salami, sliced very thin

6 paper thin slices of domestic prosciutto

1/4 lb. hot Capicola, sliced thin

sliced pepperoni (I don't know weight, I just ask for a handful from the deli)

1 box frozen chopped broccoli, defrosted, squeezed dry

1/4 c. marinara sauce (homemade or jarred)

1/2 tsp. Italian seasoning

1 egg, beaten

sesame seeds

Preheat the oven to 375 degrees. Oil a large baking sheet and spread out the pizza dough as far to the edges as possible. I find that it is a little easier to stretch when the dough is closer to room temperature. Once the dough is stretched, let it rest for 10 minutes. 

Layer the stromboli keeping all fillings at least one inch away from the edge of the dough. Overlap the items on each layer so the previous layer is completely covered. You can layer any way that you want, but after many variations the following layers have worked the best for me, starting on the bottom layer: provolone, prosciutto, pepperoni, marinara, broccoli, mozzarella, Italian seasoning, Capicola, salami.

Roll the stromboli. Starting at a long end, gently roll up the stromboli. Go slow and tuck in the layers as you go. When you get to the other end and the stromboli is completely rolled, position the roll seam side down in the center of the baking sheet. Let rest for 10 minutes. After it has rested, use a sharp knife to poke 5 slits in the top of the roll to let steam escape. Brush with beaten egg and sprinkle with sesame seeds. Bake for approximately 20-30 minutes (depends on your dough) until deeply golden brown. Slide stromboli onto a cooling rack and allow to rest for at least 20 minutes (otherwise everything will ooze out when you cut it). Cut into 1 inch slices and enjoy!

Bang Bang!

I have recently discovered the delights of Bang Bang Shrimp, and boy oh boy am I happy that I did! It all started on our honeymoon in Aruba. We visited a wonderful little restaurant named Madame Janette's, and loved it so much we actually went back there later in the week (for those of you who know Andy and me, that says A LOT about how much we liked this place!). On our first visit, our server eagerly told us about their new chef from Miami who is totally upgrading the menu. He said that one of the specialties of the chef is Bang Bang Shrimp. Andy and I looked at each other. Bang Bang... what?? After reading the description, and I quote "sweet and spicy crispy shrimp" we quickly ordered! We took one bite and were hooked! These little bites of Heaven were so amazing, I couldn't stop thinking about them (sweet, spicy, crispy... um yes!). About a month ago the Bang Bang Shrimp popped into my mind, and I figured they were worth a shot at making at home. After several attempts and a variety of resources, I believe I have found a winning recipe of Bang Bang Shrimp. Enjoy!

Bang Bang Shrimp

 
1 lb medium sized shrimp, peeled and deveined (cubed chicken works as a variation)
3/4 c. all purpose flour
1/2 c. cornstarch
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 eggs
oil for frying
1/3 c. mayonnaise
1/4 c. Thai style sweet chili sauce
10-20 drops sriracha, to taste (I suggest starting with less then working your way up)
1 tsp. Sambal Oelek (Asian HOT chili paste)
Bibb lettuce leaves, for serving

Heat a pot of oil to approximately 350 degrees. Make the sauce: mix the mayonnaise, sweet chili sauce, sriracha, and Sambal Oelek in a large bowl. Adjust heat to taste by adding more sriracha, if desired. 

Mix the flour, cornstarch, salt, and pepper in a medium bowl. In another bowl, beat the eggs. Dredge the shrimp in the flour mixture, then into the egg, then coat again in the flour mixture forming a thick crust. Fry the shrimp in the oil in small batches for approximately 2-3 minutes. Drain on paper towels. Repeat with all shrimp.

Coat the fried shrimp in the sauce, and scoop into a serving bowl lined with lettuce. Eat in lettuce leaves, or on their own. Bet you can't eat just one! Enjoy :o)

It's about time...

I've been talking about starting a food blog long enough, and I am so happy to have finally taken the plunge! My main goal is to be able to share successes (along with the occasional failures) in the kitchen and the world of food. More importantly, this blog is meant to help me reflect and learn as I explore more and more delicious treats from all over. Comments and suggestions are always welcome! :o)

Better late than never....