Tag Archives: bbq

Monday Leftovers: Pulled Pork Roasted Pineapple Pizza

22 Apr

Pulled Pork Roasted Pineapple Pizza

The weather is getting more and more beautiful every day here in New York.  The fact that we can now exit our caves for the season means a lot more is going on = not as much time home = not as much time to cook = EATING OUT!  One of the great things about moving into a new town is you are able to go out and explore the culinary frontier.  Chris, Ella and I just discovered a bbq joint a couple towns over that served something called the “pignic” and if you know our family, you know we had to order it.  (Warning for vegetarians, you won’t be interested beyond this point): The plate was piled high with so much meat, that it easily could have fed a family of 8 (rather than the three of us).  So needless to say, we had leftovers for.ev.er.  With so much pork in our fridge, a fresh pineapple on our counter and our love for pizza, we decided to make a Pulled Pork Roasted Pineapple Pizza.  It was the best.  For real.  What can I say, I’m a sucker for our pizzas. Continue reading

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Friday Quickie-BBQ Chicken Pizza

15 Mar

bbq chicken pizza

No, not that kind of quickie; get your mind out of the gutter. This is a really quick, easy recipe that doesn’t require too much brain/will/power. Which is a great thing, especially if you have a toddler and a husband who are literally poking you with foam pirate swords while you try to cook. True story. Actually, a common occurrence.

Remember that time we told you that we love pizza? No? Well we do. Like a lot.

This recipe has a lot of flavor with just a few ingredients, which means it’s important to use a really good bbq sauce. We used this sauce, which was vinegar-based and had a nice tang to it. And it has a pig on it, which can only mean good things when it comes to bbq (just don’t tell our daughter, she thought the drawing was cute in a I-want-you-to-be-my-pet-not-eat-you kind of way.) At least chicken was on the menu tonight. Continue reading

Grilled Bread with Cannoli Cream

4 Mar

Grilled Cannoli Bread

I quickly realized being “Italian” in California is very different than being “Italian” in New York.  And then I met my husband and I found out what it was really like to be ITALIAN in New York. And compared to many others, his was a tame version. My in-laws have definitely gotten quite a few laughs out of the fact that I prounounce Italian cheese, meats and regional dishes as they are spelled. Which is how I thought words worked… Just to give you a phoenetic lesson in New York Italian, here are a couple examples: Gaba-Gool = Capricola;  Mana-goat = Mannicotti; Ganool = Cannoli.  I usually just smile and nod my head as if I know what we are eating.  Now that last one is what brings us to the recipe post.  I just recently starting liking cannolis.  I think part of my problem is the cream to shell ratio is usually off and they are a little difficult to eat.  I am messy enough as it is, so the fact that I couldn’t eat one in public without embarrassing myself was also a problem.  So we put a little twist on the traditional cannolli with the following recipe.  It has a great depth of flavor with the spices used and by grilling the bread, the smokiness brings a nice balance to the cannoli cream.  This would be a great dessert for bbq season; make the cream the night before and all you have to do is grill the bread!

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