Bridgford Frozen Bread Dough Pizza
Bridgford Frozen Bread Dough makes a FANTASTIC Pizza! A single 1-lb loaf will make a pizza large enough to feed 3-4 people (2 if they're teenagers!).
Simply remove the frozen dough from the bag, coat with olive oil and place in a large bowl and set in a warm place to thaw and rise.
(A common thaw and rise method is to place the dough in the oven with the light on which will provide enough warmth to cause the dough to thaw and rise)
When the dough has almost doubled in size, remove from the bowl onto a floured cutting board or other surface and begin to roll out with a rolling pin. The pizza will be around 16" in diameter and will yield a medium-to-thin crust. A pizza peel is very helpful also!
For best results, place a pizza stone or a cast iron pizza platter in the oven and pre-heat to 500 degrees. YES, FIVE-HUNDRED DEGREES! When hot, sprinkle corn meal onto the stone or platter and slide your pizza dough (with sauce, toppings and cheese) from the peel onto the baking stone or platter. The pizza will be done in approximately 15-20 minutes!
Tri-Tip 'Green Chile' Chili
Cooking Time: 1 Hour (plus 1 hour or more simmering time)
1 to 1-1/2 pounds Leftover Grilled Tri-Tip
1-2 Tablespoons Cooking Oil
1 Large onion
3 Cloves Garlic, crushed and peeled
2-3 Poblano chiles, blistered and chopped
6 -15 oz cans S&W (or other brand) Pinto Beans
1 Can Rotel Original Green Chile and Tomatoes
1 Can S&W (or other brand) Fire-Roasted Diced Tomatoes (not pictured)
3 Teaspoons ground Cumin
3 Tablespoons Ancho Chile Powder
2 Teaspoons Salt
1-2 Teaspoons of Brown Sugar
Note: All ingredients were purchased at Scotts Valley Market!
Poblano Chiles are only mildly spicy! This recipe calls for canned pinto beans but of course you can use dry beans that have been soaked overnight and ideally, cooked with a pressure cooker.
Blister Poblano chiles on a very hot cast-iron comal, an ourdoor grill, under the broiler, or ideally, with a propane torch. Place blistered chiles in an air-tight container to sweat. Let cool.
Remove cooled chiles from container, cut off top to remove stem, slice lengthwise and remove pith and seeds. Lay chile out flat, blistered side up and scrape off blistered skin with a small paring knife. DO NOT rinse the chiles in water!
Chop coarsely. Reserve liquid from sweating the chiles!
Slice leftover tri-tip across the grain about 1/2" thick. Stack slices and cube into 1/2" cubes. (If you have "leftover" leftover tri-tip, you might have a four legged friend who would be happy to take the tail-piece off your hands!)
Slice the onion and chop coarsely. Pre-heat large frying pan over medium-high heat. Add oil and onion and cook onion until just beginning to brown. Remove onion and place in a bowl, leaving as much oil as possible. Add cubed tri-tip and sauté until all pices are browned and return onions to the pan. Turn heat down to simmer.
Ideally, the best method for the next step is a stick blender. If you don't have one, (this recipie is good enough that it justifies buying one!), use a blender or food processor. Place chopped chiles, garlic, any reserved liquid from sweating the chiles, the can of Rotel and Fire-Roasted Tomatoes into a deep bowl using the stick blender, or into the blender or food processor vessel and pureé. Add puree to pan of Tri-Tip and onion, stir, add spices and salt (except Brown Sugar). Stir and let simmer for 15 minutes. It should look a lot like the photo on the right.
After 15 minutes add the pinto beans , stir and let simmer for 30 minutes, covered.
After simmering for at least 30 minutes. It should look a lot like the photo on the left. Take a taste test. If you would like more heat, add some Chilé de Arbol powder, Cayenne or whatever you prefer. If it tastes like it needs "something", it's the Brown Sugar. Add 1 Tablespoon, stir and let set for 5 minutes. The Brown Sugar will blend with the salt and spices to round out the flavor. If needed, add a second tablespoon.
Serve with Corn Bread, Tortillas, Fritos, or over rice, with a frosty bottle of Mexican Beer!