Grilled BBQ Pizza

Grilled BBQ Pizza

When most people think of October, they think of football, apples, cooler temperatures, fall foliage (New England), Halloween, comfort food, shorter days and more football.  When I think of October, I immediately think of “National Pizza Month”.

“Anyone in the business of serving pizza probably does not need to be reminded that October is National Pizza Month here in the United States. While the contribution of the first pizzerias in this country cannot be ignored, it was really the returning American soldiers who fought in Italy during World War II that brought a hunger for pizza home with them and pushed its popularity over the top. America’s love of pizza continued to grow and now October is the official National Pizza Month across most of North America.

First observed in the United States during 1984 (although many people incorrectly claim it was 1987), October was designated as National Pizza Month by Gerry Durnell, the founder of Pizza Today magazine, who chose that month because the first issue of his magazine debuted in October of that year. Durnell was a pizzeria owner in the small town of Santa Claus, Indiana when he realized there were no periodicals or tradeshow publications to support his growing pizza business or the industry in general. Creation of a national pizza-oriented magazine along with the introduction of a national pizza month served his purposes perfectly and solved the problem.

Today, National Pizza Month is observed each October across the USA and in much of Canada too. The designation might be a bit redundant in this country though, as nearly every month could be considered Pizza Month in the United States these days. People don’t really need a special month for pizza in a country where there are an estimated 63,000 pizzerias and 94% of Americans eat pizza at least once a month. The figures equal the consumption of about 45 slices of pizza per person in the U.S. each year and show that Americans definitely love their pizza as evidenced by devouring 100 acres of pizza per day, or 350 slices per second.”
– See more at: pizza.com

One of my favorite kind of pizza to create is Barbecue Pizza.  You can use either chicken or pork, and it is always great cooked outside on a grill, or on a preheated pizza stone in the oven, click on the link below for the recipe and grilling technique.

BBQ Pizza

I also thought I would share some of my favorite pizza photos with you.  I hope these photos encourage you to create your own pizza at home, once you do, it might be a while before you ever purchase pizza out again.

National Pizza Month

National Pizza Month

Bon Appetito!

Happy National Pizza Month – October


Clam’s Casino

What a wonderful Christmas we had…so great to have family all together.  We have always had a Christmas Eve tradition of doing “appetizers” to snack on all night long…Bob and I started this years ago when we first got married.  Below is a photo from our “1st Christmas Eve” together as husband & wife entertaining our very good friend.

Christmas Eve 1977

Christmas Eve 1977

This year was not any different, everyone chooses an appetizer, or two, of their choice.  Rob’s choice is always Clam’s Casino.  Pretty funny that these little guys are such a big hit since I do not eat clams.  When I was a little girl, my dad made me eat (yes, they did things like that back in the day) a raw clam…haven’t been able to put one in my mouth ever since; however I do make the best Clams Casino, Chowder, Baked Stuffed, etc….or at least that’s what I am told.  🙂

I think one reason Rob loves they so much is his remembrance of our clamming days in Port Jefferson, New York, when he, Jen and Bob would sit on the back of our boat eating clams and pitching the shells back into the ocean.  This particular day, they watched as Bob was shucking…

Port Jeff, NY

Port Jeff, NY

Open clams and place on a large sheet pan.
Shucked ClamsIn a large skillet, melt butter, add vegetables and cook until soft.

Saute VegetablesPlace sauteed vegetables over clams, add parmesan cheese, top with bacon and bake..ClamsTop with freshly squeezed lemon juice and or lemon wedges.

Baked Clams Casino

Baked Clams Casino

Clams Casino

3 dozen “littleneck” clams, shucked
(see video – http://www.youtube.com/watch?v=LGRAcit6FOA)
1/2 stick butter
1 onion, finely diced
1/2 red bell pepper, finely diced
2 cloves garlic, minced
red pepper flakes, to taste
1/4 cup white wine (drinking quality)
juice of 1/2 lemon
1/2 teaspoon dried oregano
salt & black pepper, to taste
grated parmesan cheese
1/2 pound bacon, uncooked

Preheat oven to 425°.  Place shucked clams in a large baking sheet sprayed with pan spray.

In a large skillet over medium heat, melt butter.  Add onions, red pepper, garlic and red pepper flakes.  Cook until vegetables are soft (about 10 minutes).  Add white wine (or stock seafood stock if you prefer), and lemon juice, simmer until most of the liquid is evaporated.

Remove vegetables from heat.  Place 1 teaspoon of vegetables on top of clam, add grated parmesan cheese and 1 piece of bacon shaped to fit clam.

Bake 10-15 minutes, or until bacon is crispy.  Top with freshly squeezed lemon juice and lemon wedges, if desired.


“Firecracker Shrimp”….something spicy for that special DAD in your life…..

With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer.  You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!!  Enjoy….

12 jalapenos, cut in half lengthwise, seeds removed

1 lb. large shrimp (31-35 count)

8 oz. cream cheese, softened

8 oz. shredded sharp cheddar cheese

1 tsp. Cajun seasoning

1/2 tsp. Ancho Chili Powder

1 lb. bacon

2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 minutes, do not brown. Remove from pan and set aside until needed

In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.

Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 425º for 5-10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.