Submitted by Robb “Movidude74” Johnston
1 lb. pizza dough
¼ lb. Swiss cheese
¼ lb. sharp provolone
¼ lb. tavern ham
¼ lb. hard salami
¼ lb. slicing pepperoni
Sweet or Hot Peppers, drained
Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
Roll or fold the layers of food away from you.
Brush on egg mixture on the exposed dough as you go.
Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
Coat all remaining surfaces, even if you slop some on the paper.
Cut 3 or 4 slices into the top of the loaf about half way deep.
Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.
Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
2 lbs. chicken thighs (with skin & bone)
6 c. water
1 large white onion, quartered
2 tsp salt
2 garlic cloves, unpeeled
14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned)
1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil
1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes
2 oz. queso fresco, crumbled (½ c.)
Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.
For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil & the onions. Stir to combine & cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency & a deep mahogany color.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap & reserve in the refrigerator.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.