Cooking with Coley

Have I made it clear before that pizza is my all-time favorite food?  For a foodie, a cook and a healthy eater, you may find it strange.  I wish it wasn’t true, but it is.  I heart pizza!  I could eat it all day, every day.  It probably doesn’t bode well for my image, but I have to be honest with you all.  The good news is that at least I love to grill pizza at home, so it’s certainly healthier.   Traditional cheese and fresh basil is my go-to, but sometimes I do like to get creative.   Feeling a creative whim and promising Ryan that we could cook something other than plain cheese, we tried out a buffalo shrimp version.  Wow.  That’s right.  One word for you… wow.

What you’ll need (for 2 pizzas):

• 1 lb of dough
• 1/2 red onion, sliced into thin strips
• 1/2 lb of jumbo raw shrimp, cleaned and deveined
• Salt, pepper and garlic powder to season shrimp
• Franks Red Hot Buffalo Wing Sauce
• Reduced fat crumbly blue cheese (1 5oz package should be plenty)
• 2% shredded mozzarella
• Crate and Barrel Pizza Griller

Procedure:

• Season shrimp and grill until cooked thoroughly
• Chop shrimp into small pieces (about 1/2 inch each) and toss in Franks Buffalo Wing Sauce
• Spread dough out on pizza griller
• Cover dough  with Buffalo Sauce
• Cover dough with blue cheese crumbles and shredded mozzarella
• Top with onions and shrimp
• Grill!  Note: my images are shown with the pizza sliding off the pizza griller – this was to to use the griller to make other pizzas at the same time.  You can leave the pizza on the griller the entire time unless you need to get another pizza prepped

This pizza had so much kick it was unbelievable.

Not feeling the spice and heat of the Grilled Buffalo Shrimp?  Go for a grilled traditional cheese pizza!

I’m not sure what else to call this other than “pasta salad salad” because it is just that – a combo of pasta salad and salad.  This brilliant idea came from Ryan’s uncle (thank you Vinny!), and boy was I in awe when the concept first hit me.

Why hadn’t I thought of this before?  It seems like such a practical idea – adding lettuce to a dressing-based pasta salad.  I mean they go hand and hand.  You can use the same ingredients in both a traditional salad and a pasta salad, so why not combine pasta and lettuce into one?  Well before spending any more time questioning the lack of pasta salad salads in the world, I decided to help move this creative, yet obvious, recipe to the masses.

I’ve made a couple different variations since first trying it.  The truth is that you can use any salad ingredient you like, and you’ll be pleased.  The following are suggestions and recommendations on how to create your own pasta salad salad, but by no means feel like you should stick to them.  Get creative and get cooking!

What you’ll need (consider any or all of the following from what I used):

• Romaine, spinach or leafy mixed greens
• Whole wheat or multigrain penne
• Tomatoes, chopped
• Cucumbers, chopped
• Corn
• Red/yellow pepper, chopped
• Fresh basil
• Banana peppers or pepperoncinis
• Feta
• Romano cheese
• Dressing – I used a light Italian and also have used just salad seasoning and olive oil
• Salt and pepper to taste
• Other ideas to consider: black or Greek olives, salami, pepperoni, chopped hard boiled eggs, bacon bits

Procedure:

• Cook the pasta, strain and cool
• Mix the veggies and pasta, add dressing, salt and pepper
• Add lettuce, cheese (feta and/or Romano) and additional dressing if needed before serving – you don’t want to add the lettuce any earlier than needed to avoid it getting soggy
• Note: I do several taste tests as I am adding dressing and/or seasoning – you want to give it a lot of flavor without making it too salty or sweet as light dressings can often do

Have you mixed lettuce into a pasta salad before?  Are there other foodies and cooks out there hiding this wonderful secret?

Buy your tickets now!  The next Food Passport event is coming to Boston’s South End. On August 4, The Food Passport crew will be exploring and enjoying the menu of Chef/Owner David Kinkead at Sibling Rivalry.

In 2000, Kinkead helped launch Todd English’s Kingfish Hall in Faneuil Hall – a favorite seafood spot of many Bostonians.  He more recently opened Sibling Rivalry, run in conjunction with his brother, Bob Kinkead.  Sibling has received dozens of glowing reviews on Yelp and the like, and it even got a thumbs up during Restaurant Week from the Boston Globe.

I’ve been wanting to check out the place for the past few years, so I’m excited to finally experience it next week.  You can too!  For only $65, you can enjoy a four course menu (price includes wine pairings and gratuity).   Visit www.thefoodpassport.com for the full pairing menu and to buy tickets.  See you there??

www.siblingrivalryboston.com
525 Tremont St
Boston, MA 02116
(617) 338-5338

Warning – this isn’t healthy.  Unfortunately, I don’t think any alcoholic beverage can be classified as healthy.  But what the heck?  It is summer isn’t it?  And what’s summer without tasty cocktails in the sun?  If you’re looking for something that’s delicious and refreshing to serve at a party or just drink on a Sunday Funday like we did, then this for you!

This is hands down the best homemade sangria I’ve had to date.  Ryan’s Aunt Lori made it for us, and we just had to have the recipe.  We’ve modified it slightly, but I’ll share her version noting my changes.

What you’ll need:

• Cheap spanish red wine – 1 1/2 cups
• Orange juice – 1/2 cup
• Brandy – 1/2 cup
• Gran Marnier – 1/2 cup
• Sugar – 1/2 cup (we used several packets of Splenda to taste)
• Oranges and peaches sliced (we used strawberries instead of peaches because I’m allergic to peaches and also added lemons)
• Soda Water

Procedure:

• Combine  all ingredients except soda water.  Ideally let sit for a day (we actually drank it right away and it was still great!).
• Top each glass off with soda water – important to add this last
• Serve and enjoy!  Then serve some more and repeat.

OK the best news is that the longer it sits, the better it is.  If you’re saving for several days out, you’ll need to strain the fruit.  We made six times the recipe, so we had some left over.  After straining the fruit out, we put some into a wine bottle and put a wine stopper in. Seven days later it was amazing!  We also froze some in a Food Saver bag, and just like the wine bottle portion, it couldn’t have been better!

Even if you think you have a favorite sangria recipe at home, I insist you give this one a try too.

Note this isn’t Aunt Lori’s recipe; she actually found through a Boston magazine or paper a few years ago.  If I find out where it originated, I’ll be sure to give credit where credit is due!

This is one of my favorite summer salads to enjoy as either a lunch or dinner. It’s really healthy and filling and packed with protein.   It’s not that it’s particularly unique, nor does it include any fancy ingredients, but perhaps it’s not something you’ve thought to make at home before.

What you’ll need:

• Boneless skinless chicken (breasts, tenders, whatever you decide to use!) – ideally marinated in BBQ sauce
• BBQ sauce (I used Dinosaur Bar B Que’s Wango Tango because we know how much I love Dinosaur)
• Corn (depending on time and preferences, feel free to use fresh, grilled or canned)
• Avocado, sliced
• Fresh tomato (I used grape because that’s what I had)
• Black beans, drained
• Grilled mini portabello mushrooms
• Sliced onion (I had white, but vidalia or red would be great)
• Fresh cilantro  (optional)
• Lettuce of your choice
• Hot sauce

Procedure:

• There really is no procedure to make this salad.  You just need to marinate, grill and slice the chicken (and any other veggies you choose to grill for it), and then make it look pretty on a plate.
• Feel free to use as much or as little of any ingredient — make it yours.
• Finish by brushing a little extra BBQ sauce on the chicken for flavor (don’t use too much – unfortunately, BBQ sauce tends to be packed with sugar) and dress with hot sauce. The trick is that because of the creaminess of the avocado and all the flavor from the hot sauce, it’s so easy to avoid the calories of adding dressing or cheese.  You won’t even know they’re missing!

Depending what I have at home, I’ve made this several different ways.  Just consider my recipe an inspiration to make your own BBQ salad.  If you have any questions, let me know and I can make this post more detailed.  However, I’m feeling pretty confident you can do it.

I just heard the exciting news that my hometown BBQ joint, Dinosaur Bar-B-Que, is going to be featured on Travel Channel’s Man v. Food in the coming weeks.  Not just a local favorite, the love of Dinosaur spreads near and far – in fact, President Clinton likes to stop by for some saucy grub when he’s in the Syracuse area.

Some quick history:

Dinosaur Bar-B-Q was started in 1983 by three bikers “bound together by the love of good food, a 55 gallon drum cut in half, and a serious case of wanderlust.”  For five years they served BBQ on the road at motorcycle shows, fairs and festivals up and down the east coast until they settled down in downtown Syracuse in 1998.

Since that time, the nomadic BBQ crew has evolved into a nationally acclaimed phenomenon.  

While the atmosphere and ambiance is unparalleled with its writing on the wall and line up of motorcycles outside, the food is also in a league of its own.

So what to order from this sweet and spicy menu? My favorite dish is the Philly Style Chicken Cheese Steak – chopped Bar-B-Que breast grilled with onions, peppers, mushrooms & cheese.  I actually get it without the bread, so it’s just a huge plate of smothered delicious chicken.  If you order a sandwich, you better get a “platter,” so you can add two of their incredible sides.  It’s hard to pick a favorite here, but the macaroni salad, BBQ beans, fresh cut fries and real mash potatoes with gravy are each forces to be reckoned with.  Oh and did I mention the ribs?  Making mouths water and hands sloppy, these racks have helped to make Dinosaur famous.

If a trip to Syracuse isn’t on your calendar for the near future, maybe you’ll have an opportunity to stop by one of it’s other two locations in Rochester, NY or Harlem, NY.  If you’re no where near NY, look for their specialty sauces in your local grocer.  Last week I saw an entire end cap at Whole Foods in Boston, so check out your local store and pick up a bottle.

Keep an eye out for the episode where Adam takes on the Dinosaur.

Also, I want to point out that Central New York’s favorite hotdog spot will also be featured – Heid’s of Liverpool.  This may be the first time many of you ever hear of and see a Coney!

In just a matter of days, MasterChef will be coming to Fox.  Starting July 27, Gordon Ramsey’s competition for amateur chefs will kick-off hopefully without his temper and yelling!  For those of you who weren’t reading Cooking with Coley last January, you should know that MasterChef was the inspiration for this website. Take a look back at how I got here , my whirlwind of a casting audition and how Cooking with Coley was born.

Be sure to check out the show in just two weeks, and perhaps you’ll even see me in the casting auditions!  Either way, I think it’s going to be an interesting series!

Liked my fried rice? Try this. We just had it with some steaks and chicken from the grill, and it was pretty awesome.  Ask Kendra.  Hey Kendra, why don’t you comment and tell them?

This was easy, healthy and hearty!

What you’ll need (for 4 servings):

• 2 cups brown rice (I used the 150 cal/serving for 4 servings)
• 1/2 onion chopped
• 2 tbsp pecans
• 1 stalk celery chopped
• 1/3 cup mushroom slices and halved
• 2 cloves garlic chopped
• 2 tbsp light butter (optional – I know this adds a bit more cals and fat, but it adds so much flavor it’s worth it!)
• 1/4 cup white wine
• 1 tbsp extra virgin olive oil (EVOO)
• Salt and pepper to taste
• Garlic powder

Procedure:

• Cook rice Separately sauté garlic, onions and mushrooms in EVOO; sprinkle garlic powder on in moderation
• Add celery, rice and pecans to veggies and warm
• Add butter, wine and salt and pepper and taste
• Once butter and wine have melted/evaporated, serve

I love calamari.  No, not the fried stuff.  You may think I’m crazy, but  I have zero interest in fried calamari.  It’s not that I think it tastes bad, but I would rather eat a chicken finger if I am going to eat something fried.  Anyways, where was I?  I love calamari… grilled or sauteed, and I have been dying to make it at home.  This past Monday I finally got the courage to try it myself, and boy was it easy and just as good as I get in a restauarant.  Check it out:

What you’ll need (this serves about 2 people as an appetizer):

• 1/2 lb raw calamari
• Hot pepper rings – use to your discretion. I like heat, so we used a good handful or 1/3 cup
• Gonsalves Hot chopped peppers (optional)
• 1 1/2 tbsp Extra Virgin Olive Oil
• 2 cloves fresh garlic, minced
• Salt and pepper
• Lemon wedges for garnish
• Marinara sauce for dipping

Procedure:

• Pat the calamari dry and toss in 1/2 tbsp EVOO, salt, pepper and chopped hot pepper
• Toss in garlic and pepper rings
• Heat 1 tbsp EVOO in pan and add calamari
• Sautee for approximately seven -10 minutes at medium heat or until it’s cooked through and tender
• Serve with lemon wedges and warm marinara sauce

By the way, if you’re looking for good grilled calamari, let me recommend my favorite spot in Boston for seafood – Atlantic Fish on Boylston street.  It’s part of the Back Bay Restaurant Group (owners of Abe & Louie’s, Joe’s American Bar and Grill, et al.) and has a ridiculous menu of seafood including the ever so yummy grilled calamari milano.

We had fantastic weather this weekend in New England, and I was lucky enough to have four days off, pack in three parties, two beach days (Newport and Plum Island) and two afternoons at the pool.  What a weekend!

Of course one of the best (and worst!) parts of holiday weekends, is all the food and alcohol that you consume.  I know I sure did my fair share of eating and drinking!  However,  I am happy to report that I was able to contribute some healthy apps to the parties I attended.  One of which was this festive, light and colorful dish – fresh avocado and corn salsa cups. It’s an appetizer I’ve made many times, but thanks to a suggestion from Ryan’s Aunt, I turned one of my usual salsas into a serving platter bursting with colors.

What you’ll need:

• 1  ripe avocado, chopped
• 1/2 red bell pepper, diced
• 1/4 vidalia onion, chopped
• 1/2 can of black beans
• 1 handful of grape tomatoes, halved or cut into thirds if large
• 1 handful cilantro, chopped (add to your liking)
• 2 cloves fresh garlic, chopped (optional)
• Lime juice to taste (fresh preferable)
• 1/2 can corn or 1 ear fresh (I used 1 ear of grilled corn)
• Jalapenos, diced to taste (optional)
• Salt and pepper to taste

Procedure:

• Combine all ingredients and stir; Note: add avocado last and toss again, it’s important to add it last, so it doesn’t lose its form and shape and get mushy
• Chill and then spoon into Baked Tostitos Scoops chips
• Serve within the hour to avoid avocado browning

Did you make any healthy 4th of July treats?    Tell me about ‘em if you did because we know there are plenty of summer parties and BBQs still to come where we could all use some new ideas!