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play video Nathan Congleton / TODAY
Detroit-Style

3-Meat Deep Dish Pizza

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Detroit-Style 3-Meat Deep Dish Pizza

Author Mark & Fey
Print Pin
Course Dinner
Keyword Pizza
Prep Time 1 minute
Cook Time 35 minutes
Servings 4

Ingredients

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce recipe above
  • 3 links grilled Italian sausage chopped
  • 6 strips Smoked thick-cut bacon cooked
  • 6 to 9 thinly sliced sopressata

Instructions

  • The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.
  • Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.
  • Swap option: You can use any of your favorite pizza toppings
  • Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.
  • For the pizza sauce: Put all the sauce ingredients in a food processor and purée.
  • For the pizza:
  • Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.
  • Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.
  • Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
play video Nathan Congleton / TODAY
Detroit-Style

Smoked Pork Chops

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Smoked Pork Chops With Sage Butter

Author Mark & Fey
Print Pin
Course Dinner
Keyword Pork
Cook Time 1 hour 10 minutes
Servings 4

Ingredients

For the chops

  • 1/2 cups kosher salt
  • 1/2 cups packed brown sugar
  • 2 teaspoons whole black peppercorns
  • 3 cloves garlic smashed
  • 1 tablespoon coarsely chopped sage
  • 2 bay leaves
  • 4 thick center-cut, bone-in pork chops
  • 4 tablespoons butter
  • 4 whole sage leaves
  • Salt and freshly ground black pepper to taste
  • Extra virgin olive oil to garnish
  • Sea salt to garnish

Instructions

  • No more dry pork chops! This cooking method is a surefire way to end up with a juicy pork chop. Cooking low and slow to start ensures even cooking to the perfect temp. And the smoke and sage add a deep depth of flavor to the chops.
  • Technique tip: Always judge the doneness of a pork chop by internal temperature, not time!
  • Swap option: You can swap fennel or rosemary for the sage.
  • Make a wet brine for the chops by dissolving the salt and brown sugar in a 2 quarts of water over medium heat. Remove from the heat and add the garlic, sage, and bay leaves. Cool completely before bring the chops.
  • Place the pork chops in a container large enough to hold the chops and all of the brine. Add the brine and refrigerate for at least eight hours and up to overnight.
  • Remove the chops from the brine and pat dry. Leave covered on the counter for one hour to get to room temp.
  • Heat a pellet smoker with cherry pellets to 200°F. Place the chops directly on the grates and cook with the lid closed for 30-50 minutes until the chops get to an internal temp of 130°F. Pull them and let them rest for five minutes.
  • While the chops are resting, bring a cast iron skillet to a medium-high temperature on a stovetop or over direct heat on a grill. Add the butter, garlic and sage. As soon as the butter is melted add the chops. Cook, 3-4 minutes per side, (while basting) until the chops are browned and hit an internal temperature of 140°F.
  • Remove from heat and allow to rest for ten minutes. Drizzle with olive oil and a sprinkle of sea salt.
play video Nathan Congleton / TODAY
Detroit-Style

Grilled Tri-Color Fingerling Potato Salad

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Grilled Tri-Color Fingerling Potato Salad

Author Mark & Fey
Print Pin
Course Dinner
Keyword Appetizer, Salads, Sides
Cook Time 40 minutes

Ingredients

Ingredients

  • 5 strips thick-cut bacon coarsely chopped
  • 1½ pound bag tri-colored fingerling potatoes washed and scrubbed
  • Four hard-boiled eggs coarsely chopped
  • 1 bunch fresh chives chopped (approximately 5 to 6 tablespoons)
  • Salt and freshly ground black pepper to finish
  • 1 tablespoon horseradish mustard
  • 1 small shallot finely chopped
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil

Instructions

  • Everybody loves potato salad at a backyard barbecue. But, using tri-colored potatoes and a dressing without the traditional mayo, makes it a more colorful and lighter option!
  • Technique tip: Par cook the potatoes then half lengthwise to increase surface area for grilling and use some of the bacon fat on the potatoes when grilling for extra flavor.
  • Swap option: You can swap lardons or pancetta for the thick cut bacon, or leave out for a vegetarian option.
  • For the potatoes: In a large skillet cook bacon over medium heat until crispy (save a few tablespoons of the rendered bacon fat for coating the potatoes when grilling). Cool bacon and drain on paper towels.
  • Put enough water into the pot to completely cover potatoes. Add a pinch of salt. Once water begins to boil, par cook potatoes for approximately 6-8 minutes (or until tender when sticking a knife into the potato). Drain and set aside to cool in a single layer.
  • Preheat grill to medium-high heat.
  • Halve potatoes lengthwise when cool and rub with olive oil (or bacon fat), salt and pepper. On medium-high heat, place potatoes on grill pan, cut side down, to get a nice color and char (approximately 3 minutes). Flip potatoes if desired and repeat.
  • Remove cooked potatoes from grill, cool slightly.
  • For the dressing:
  • In a large bowl, combine mustard, shallot, garlic, lemon juice, vinegar, zest, salt and pepper. Carefully add in olive oil while whisking until blended.
  • To serve:
  • In a large bowl, combine the potatoes with the dressing, eggs and bacon. Mix together carefully so not to break the potatoes. Plate and top with chives, salt and pepper.
play video Nathan Congleton / TODAY
Detroit-Style

Kansas City Burnt-End Sliders

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Kansas City Burnt-End Sliders

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers

Ingredients

Ingredients

  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 brisket point fat trimmed
  • 1 cup Kansas City-style barbecue sauce
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 8 potato rolls
  • Sliced pickles

Instructions

  • These smoky sliders take a little time but are well worth the wait. The spicy dry rub, slow sit in the smoker and sweet barbecue sauce infuse loads of flavor into the tender brisket.
  • For the dry rub:
  • In a small bowl, mix all ingredients to combine well.
  • For the sliders:
  • Setup a smoker to 250°F with hickory and oak wood (can be charcoal with wood chunks or gas grill with pellet tube). Combine dry ingredients. Rub the brisket liberally and allow to sit at room temperature for 30 minutes. Place the brisket on the smoker and let it go until it gets to a dark, mahogany color, around 150°F-160°F (4-5 hours). Remove it and wrap it in aluminum foil. Place it back in the smoker until it hits 190°F internal. Remove the brisket from the smoker, slice into cubes (roughly 1 to 1½ inches). Place in an aluminum foil tray and toss with the barbecue sauce, brown sugar and honey. Place it on the grill, uncovered, until the internal temp of cubes is probe-tender (slides in without resistance) between 203°F-209°F.
  • To serve:
  • Slice the rolls and toast. Pile high with meat, a pickle and enjoy.
play video Nathan Congleton / TODAY
Detroit-Style

Lemon Chicken Paillard

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Lemon Chicken Paillard

Author Mark & Fey
Print Pin
Course Dinner
Keyword Poultry
Cook Time 20 minutes

Ingredients

Ingredients

  • 4 chicken breasts cut open and unfolded from the middle
  • 4 lemons divided
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper

Instructions

  • This recipe checks off all the summer boxes for me. You get that smoky, grilled flavor from the chicken, and a refreshing, crisp, bright note from the lemon.
  • Technique tip: The chicken is very thin and cooks fast so don’t leave it unattended. The thickness of the chicken makes it hard to use a thermometer so I cut halfway though one piece and make sure it is solid white and cooked through.
  • Place each filleted chicken breast on a cutting board, cover with plastic wrap, and pound until even about 1/2-inch thick.
  • In a bowl, zest one lemon and juice two lemons. Add the olive oil, salt and pepper. Whisk to combine. Place the chicken in a zip-top bag with the marinade and refrigerate for 1-4 hours.
  • Preheat grill to medium-high heat.
  • Remove chicken from the marinade and allow excess marinade to drip off (or lightly wipe off with paper towel). Drizzle some olive oil on a towel and wipe down the grill grates.
  • Cut the remaining two lemons in half.
  • Place the chicken and lemons (cut side down) on direct heat. After two minutes, rotate the chicken 45 degrees. After two more minutes flip and repeat. Remove (chicken should be at 165°F internal temp) and place one piece of chicken on each plate.
play video Nathan Congleton / TODAY
Detroit-Style

Buffalo Beef on Weck

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Steak Buffalo Beef on Weck

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Sandwiches
Cook Time 1 minute

Ingredients

For the horseradish sauce

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 tablespoon buttermilk
  • 2 tablespoons prepared horseradish divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 2 grinds fresh black pepper

For the sandwiches

  • 1 3-pound beef roast, such as top round or eye of ribeye
  • 3 tablespoons beef rub store-bought or homemade
  • 1½ cups beef broth
  • 6 to 8 kummelweck rolls

Instructions

  • Growing up in upstate New York as a life-long Bills fan, this sandwich tastes like home. But it transcends Buffalo as a beef masterpiece. The roast beef and jus make a for big bold beef flavor, the horseradish provides some adventurous kick and creaminess without overpowering, and the kummelweck roll is the perfectly salty vessel to hold it all together.
  • Technique tip: Try putting the seasoning on the meat a day ahead of time to better penetrate the roast.
  • Swap option: Can’t find a kummelweck roll? Get some kaiser rolls, brush with an egg wash, sprinkle with pretzel salt and caraway seeds then bake at 350 F for 5 minutes, or until slightly brown and the egg wash is set.
  • For the horseradish sauce: In a small bowl, mix together all ingredients. Start with half of the horseradish and add more for a desired level of heat. Place in the fridge for at least 30 minutes and up to a day before using.
  • For the sandwiches: Preheat a grill or oven to 450 F.
  • Cover the beef roast liberally with your favorite steak rub (alternatively, use kosher salt and freshly ground black pepper). Place it in a roasting pan with a rack with the beef in the rack and the broth in the pan. Let it rest on the counter for an hour and come to room temp.
  • Place the roast in the grill or oven. After 10 minutes, lower the temperature to 250 F. Continue to cook the roast until it hits an internal temp of 130 F to 135 F. Remove the roast and allow it to cool for 20 minutes.
  • Pour the beef stock jus into a saucepan (run it through a fine mesh strainer if you have one) and place on low heat. Slice the beef as thin as you can. Pile it on the bottom bun and top with the horseradish sauce. Dip the top bun partially into the jus before putting it on top of the sandwich. For even more flavor, dip the beef in the jus before adding it to the sandwich or serve the sandwich with a side of jus for dipping.
play video Nathan Congleton / TODAY
Detroit-Style

Mexican Hasselback Potatoes

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Mexican Hasselback Potatoes

Author Mark & Fey
Print Pin
Course Dinner
Keyword Mexican, Sides
Cook Time 1 hour 15 minutes
Servings 4

Ingredients

Ingredients:

  • 4 pounds russet potatoes cleaned and scrubbed
  • 1 cup Mexican crema
  • 1/2 cup chopped cilantro leaves and stems
  • 1 cup cotija cheese crumbled
  • 1 lime zested then cut into eight wedges
  • 1/2 cup olive oil
  • 1 tablespoon ancho chili powder
  • 2 teaspoons cumin
  • 2 cloves garlic minced
  • Salt and pepper to taste

Instructions

  • We love that this recipe puts a new spin on the baked potato, and you can make any twist you like. It’s also great for parties — you can do most of the work in advance with easy clean up!
  • Technique tip: Use two wooden spoons to keep from cutting all the way through the potato.
  • Swap options: You can use Parmesan, feta or jack cheese instead of cotija. Does your dinner party all love heat? Swap out the ancho chili powder for cayenne.
  • Preheat oven to 425ºF. Combine oil, ancho chili powder, cumin, garlic and 1 tablespoon of the lime zest. Set aside.
  • Set up two wooden kitchen spoons parallel to each other about two inches apart on a non-slip cutting board mat (or use a wet towel to anchor your board). Using a large kitchen knife, make slices in the potato about 1/4-inch apart, using the spoons to keep the knife from sliding all the way through the potato. Repeat with all the potatoes.
  • Brush the potatoes with oil (saving at least half of the oil), place on a foil-lined baking sheet or oven-safe pan and sprinkle with salt and pepper. (We like to use a large cast iron skillet with large, course rock salt on the bottom to nestle the potatoes in for a great presentation).
  • Place potatoes in the oven and bake for 30 minutes. Remove and brush with more oil, using a paring knife to open up the slices and get the oil down into the crevices. Put the potatoes back in the oven and cook for another 30-45 minutes or until cooked through.
  • Remove potatoes from the oven and drizzle with crema, then top with cotija and cilantro. Squeeze lime juice over them and serve! Try to get the toppings into the cracks. And don’t forget the hot sauce or your street cred will be shot.
play video Nathan Congleton / TODAY
Detroit-Style

Hanger Steak Salad

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Southwestern Hanger Steak Salad with Grilled Corn

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Mexican, Salads, Steak
Cook Time 35 minutes
Servings 4

Ingredients

For the steak

  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons lime zest
  • 1/2 teaspoon ancho chili powder
  • Pinch cayenne pepper
  • 1 pound USDA prime hanger steak trimmed

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup cilantro leaves
  • 2 tablespoons champagne vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 clove garlic
  • 1 tablespoon honey
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the salad

  • 2 ears sweet corn
  • 1 large pepper sliced
  • 1 large onion sliced into rings
  • Olive oil
  • Kosher salt for seasoning
  • Green leaf lettuce
  • 1 large avocado sliced
  • 1 cup cherry tomatoes halved
  • 3-4 tablespoons crumbled Cotija cheese

Instructions

  • If you want the robust flavor of a great steak but don’t want all the heavy sides that usually accompany it, this Southwestern-inspired salad invites the garden to the party for a light, yet meaty, dish.
  • Swap option: If you hate cilantro and think it tastes like soap, swap it out for fresh parsley!
  • For the steak: Set up a gas or charcoal grill for medium-high direct heat. In a small bowl, mix all the spices together. Then rub the mixture liberally on hanger steak. Let sit and come to room temperature. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.
  • For the dressing: Place all salad dressing ingredients into blender or mixer then pour in olive oil slowly to incorporate all ingredients evenly. Set aside.
  • For the salad: Rub corn, peppers and onion with olive oil and salt. When grill is ready, place veggies on the grill and char on all sides (being careful not to burn them, just grill marks). Remove and let cool.
  • Chop grilled veggies and place in a serving bowl with the lettuce, avocado and tomatoes. Slice steak against the grain and place on top of salad. Drizzle dressing over top. Sprinkle cheese over the salad and serve.
play video Nathan Congleton / TODAY
Detroit-Style

Beef Tips

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Pasta Beef Tips with Noodles

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Pasta
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

Ingredients

  • 1 pound egg noodles
  • 1 ½ pounds beef tenderloin pieces cut into 1-inch cubes
  • 1 tablespoon neutral oil such as sunflower or vegetable
  • 5 tablespoons unsalted butter divided
  • 2 shallots diced
  • 1/2 cup carrots diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped parsley divided
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • This is the definition of comfort food. It is just what soothes the soul on a cold, winter day. Warm, rich, buttery and earthy … this dish has it all.
  • Technique tip: Use leftover pieces of meat from the ends of a tenderloin roast.
  • Swap option: Swap for sirloin or even use leftover steak! Also feel free to sub in your favorite type of onion for the shallot.
  • In a large stock pot, put on enough water to cook the pasta. Add a tablespoon of salt to the water. Place a heavy frying pan, preferably cast iron, over medium-high heat. Add the neutral oil and beef. Add salt and pepper to the beef (be gentle with the salt). Brown the meat on all four sides, this will take roughly 6-8 minutes. We’re looking for a nice medium temp on the steak, so be careful not to overcook it. Remove and set aside on a cooling rack. In the same pan, add 2 tablespoons of the butter along with the shallots, carrots and garlic. Cook until soft, about 5-8 minutes. Then add in the flour, mixing to fully incorporate, then cook for 2-3 minutes. Then add the beef stock, soy sauce and mustard. Bring to a simmer then reduce the heat to medium. While the sauce is reducing and the pasta water is boiling, cook the pasta according to the directions on the package for “al dente.” Strain, add remaining butter and stir. Once the sauce is thick enough to coat the back of a spoon, add the beef back into the sauce with half of the parsley and simmer for 3-5 minutes. Dump the pasta into a large pasta bowl or serving platter and then pour the meat and sauce over top. Sprinkle with remaining parsley and serve.
play video Nathan Congleton / TODAY
Detroit-Style

Reverse-Seared Strip Steak

Cook Time 35 Minutes

Serves 4

Prep time: 1 hour

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough, at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce (recipe above)
  • 3 links grilled Italian sausage, chopped
  • 6 strips Smoked thick-cut bacon, cooked
  • 6 to 9 thinly sliced sopressata

The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.

 

Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.

 

Swap option: You can use any of your favorite pizza toppings

 

Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.

 

For the pizza sauce:
Put all the sauce ingredients in a food processor and purée.

 

For the pizza:

 

Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.

 

Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.

 

Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.
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Steak Reverse-Seared Strip Steak With Garlic, Butter and Rosemary

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Steak
Cook Time 20 minutes
Servings 4

Ingredients

Ingredients

  • Two 1 ½-pound prime boneless New York strip steaks
  • 1 teaspoon neutral oil such as sunflower or vegetable
  • 4 tablespoons butter
  • 2 cloves garlic smashed
  • 2 sprigs rosemary
  • Kosher salt
  • Freshly ground black pepper
  • Flaky sea salt

Instructions

  • Remove steaks from the fridge 1-2 hours prior to cooking. Allow them to come to room temperature.
  • Preheat the oven to 300°F with the rack in the middle of the oven. You could also use a grill or pellet smoker for this step (set for indirect heat at 300°F).
  • On a sheet tray with a cooling rack, salt and pepper the steaks 30 minutes prior to cooking.
  • Place the meat into the oven and cook until the internal temperature in the middle of the steak is 120 degrees. This can range from 8-20 minutes, depending on the thickness of the steak and your oven. Cook to temperature, not time. Remove the steaks and let them rest for 10 minutes.
  • Place a heavy bottom pan over high heat. When it smokes, add 1 teaspoon of the oil and brush it around the bottom of the pan with a basting brush. Add the steaks, as far apart from each other as you can. Sear each side for 1-2 minutes to get the perfect golden-brown color. Remove the steaks and set aside.
  • Turn the heat off and let the pan cool down for a few moments. Bruise the rosemary with the back of a knife. Then add it to the pan along with the butter and garlic. Once the butter is melted, add the steaks back in. Using a spoon or small ladle, baste the steak with the butter. Do this for a few minutes until the garlic and rosemary become really fragrant.
  • Remove the steak and allow to rest for 10 minutes. Slice and arrange on a platter for serving. Spoon some of the remaining butter over the steak. Finish with a light sprinkle of flaky finishing salt.