Cook of the Week: Alan Paul recipes

Lauren Wood | Buy at photos.djournal.com Thai Chicken Pizza.

Lauren Wood | Buy at photos.djournal.com
Thai Chicken Pizza.

Thai Chicken Pizza

Dough

4 to 412 cups all-purpose flour, divided

1 to 2 tablespoons olive oil

Pinch of salt

112 cups warm water

2 packages yeast

Pinch of sugar

Toppings

12 cup peanut sauce

2 tablespoons Sriracha hot sauce, or to taste

1 bunch fresh cilantro, chopped

1 egg fresh Mozzarella cheese, sliced thinly

Julienned carrot strips

Thinly sliced red onion

Thinly sliced mushrooms (optional)

Paper thin slices of raw chicken

1 fresh lime, cut in quarters

For the dough, in a bowl, combine 312 cups flour, oil and salt.

In a second bowl, combine warm water, yeast and sugar. You should see tiny bubbles on top of the water. Combine the two mixtures and mix the dough by hand. Add additional flour until mixture reaches a dough-like consistency. Knead on the countertop with flour.

Oil a clean bowl, place the dough in it, cover the bowl with a damp cloth and let the dough rest for 1 to 112 hours, until doubled in size.

Cut the dough in half and roll into two balls. Let the dough rise again. Roll the balls in flour and then roll out to make 2 pizza crusts.

Combine peanut sauce and Sriracha and spread over the crusts (sauce will be thin; you’ll want to see the crust through it).

Top each with a layer of cilantro and cover with sliced Mozzarella.

Top with another layer of cilantro, then carrot strips, red onion, mushrooms if using and finally the chicken (it’s easiest to slice the chicken when it’s half-frozen).

Sprinkle a pizza stone with corn meal and heat it in the oven at 450 degrees. Cook pizzas, one at a time, for about 10 minutes or until the crusts starts to turn brown. Squeeze a little lime juice over pizzas when ready to serve.

Makes 2 pizzas.

Chicken Fortress

Potatoes

Purple onion

Carrots

Celery

Olive oil

Salt and pepper

1 (14- to 16-ounce) package Polish sausage (one large link)

Sweet Baby Ray’s barbecue sauce

1 (3- to 4-pound) whole chicken

Softened butter

Fresh chopped herbs

1 packet brown gravy mix

Water

Peel the vegetables and give them a rough chop. Toss with olive oil and salt and pepper and arrange in a mound in the center of a baking pan. Rub the sausage link with barbecue sauce and wrap it around the veggies in a circular fashion.

Butterfly the chicken, removing the backbone, and rub the skin with olive oil, salt and pepper. Rub some butter and herbs under the skin of the breasts. Place chicken skin side up on top of the vegetables and sausage. Cover the pan with aluminum foil, seal the edges and bake at 300 to 350 degrees for about 1 hour. Remove foil and bake at 400 degrees for another 10 to 15 minutes or until skin of chicken begins to brown.

Pour pan juices in a saucepan, add gravy packet and a little water and cook until thickened. Pour gravy over all.

Tomato Napoleon

1 bunch fresh basil

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 log honey goat cheese

5 to 6 heirloom tomatoes

For the dressing, blend basil leaves (stem removed) with oil and vinegar. Chill the cheese in the freezer for 30 to 45 minutes. Slice cheese and tomatoes.

To assemble, place a slice of tomato on a serving plate and top with a slice of cheese, a slice of tomato, a slice of cheese, and a slice of tomato. Spoon dressing over the top and garnish with a fresh basil leaf.

Serve at room temperature as a salad, an appetizer or a side dish.

Makes 4 to 5.

Roasted Potato and Corn Curry

1 bag fingerling potatoes

3 ears of corn

1 purple onion, diced

1 orange bell pepper, diced

1 to 2 jalapeño peppers, diced

2 cloves garlic, minced

1 bunch cilantro, chopped

Salt and pepper

Cumin, coriander and turmeric (optional)

1 can regular coconut milk

1 can light coconut milk

1 jar red curry paste

Chop potatoes in bite-size pieces and parboil them for about 10 minutes (you don’t want them to be done).

Microwave corn in husks for 3 to 4 minutes. When cool enough to handle, remove husks and silks and cut kernels from ears.

Toss potatoes and corn with olive oil and season with alt and pepper. Bake at 350 degrees for 15 to 20 minutes or until corn and potatoes begin to take on a light gold color.

In a Dutch oven, place the diced onion, bell pepper, jalapeños, garlic and half of the chopped cilantro and cook over medium heat. Season with salt and pepper and spices, if using.

Once the vegetables are soft, add the corn and potato mixture. Toss in the remaining chopped cilantro. Add the cans of coconut milk and the curry paste. Stir gently until well-mixed. Cook over low heat for 15 minutes. Serve over rice.

Serves 6 to 8.