Doug’s Pizza Sauce

From Living in Texas But Manufactured in California, originally from the PizzaMaking.com forum:

Just a note, it wasn’t Doug that was pregnant.

It wasn’t until I was pregnant that I was rudely made aware of all the great food I left back in California; Little Lucca sandwiches (the best garlic pesto sauce), Hostess Berry and Lemon pies, good Mexican-El Grand Amigo and Taco Trucks (everything out here is Tex Mex) and the best pizza sauce ever, Round Table. I love their red sauce and I just can’t find a good pizza place out here (Pizza Hut is ok but not the best). So I did what I do best and got online and I googled for a recipe. And guess what? I found one and I made it today and it’s so close to Round Table, I did a little happy dance right in the kitchen.

John’s 1st RT Pizza Sauce Knockoff:

  • 4 6oz cans of Tomato paste
  • 12 oz of water
  • 1 Tbsp Hungarian paprika
  • 1 tsp Cumin
  • 1/2 Tbsp Fresh Oregano
  • 1 Tbsp Fresh Basil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 Tbsp sugar

Mix it all up and let it sit in the fridge for a few hours

Thanks Doug.

Caipirinhas

Yum. I make mine with brown sugar. Not as pretty, but still very tasty. I also substitute out a little bit of the lime for lemon, based on advice I got from a leading authority on making these things. Apparently it makes them taste a bit more like the limes you get in Brazil.

Roasted Beets in less time?

One of my favorite side dish / salads is roasted beets drizzled with olive oil and sprinkled with crumbled goat cheese. We pick up beets from the farmer’s market and roast them at home, making for an easy salad or snack when needed.

The only thing is, roasting beets takes forever, usually an hour plus in a 375F oven, a bit longer when we get the bigger striped beets that have been showing up lately. I stumbled across an article in the NY Times that suggests peeling and cubing the beets before roasting, which sounds like it might be the ticket.

It also claims to reduce the staining from the beets… Definitely have to give it a shot next time I need to roast some beets.

Making Grenadine

You may have had grenadine before. It’s a pretty common mixer for stiffish drinks and is usually a bright red color. I’d always thought it a product of some lab, maybe cough syrup gone bad, but I found out it was originally just a pomegrante syrup.

So tonight I made some. Bring two cups of pomegrante juice (I used Pom) to a boil and reduce by half. Lower the heat and stir in one cup of sugar. Simmer for a couple of minutes to dissolve then cool. Delicious!

Should store in the fridge for a couple weeks.

Ben’s Famous Margarita Recipe

Is this classic? No.

Is it famous? Oh yes.

  1. Squeeze three limes and one lemon
  2. Put into a graduated containment vessel, like those fancy Oxo Good Grips ones
  3. Look at the amount. This is one part.
  4. Add one part good, but not great, tequila (I like Hornitos Reposado)
  5. Add one part Grand Marnier. No really.
  6. Add 1/4 part simple syrup (which for my purposes is one part sugar, one part water)
  7. Put in shaker.
  8. Shake.
  9. Pour into glasses, optimally lined with a nice sugar / salt / lime zest mixture. 2 parts salt, 1 part sugar, unknown but appropriate amount of lime zest.
  10. Enjoy.

Updated:

Lately we’ve been using 3 parts juice, 3 parts tequilla, 2 parts GM, 1 part agave nectar. Even better.