Michael Symons Homemade Pizza Sauce Recipes

MICHAEL SYMON'S HOMEMADE PIZZA SAUCE

Steps:

• Combine the drained tomatoes, garlic, and dried herbs in a blender or food processor. Pulse until the desired consistency. I like to leave this one a little bit course.
• Pour into a bowl and season with salt and pepper. *This is a raw pizza sauce, meant to be cooked on the pizza.* .

BALTIMORE STYLE GRILLED CORN

Steps:

• Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!

GRANDMA'S PIZZA

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
• Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
• For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

BROWN BUTTER STRIPED BASS WITH LIME AND CILANTRO AIOLI

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.)
• Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges.

FETTUCCINE ALFREDO, MICHAEL SYMON RECIPE - (4.1/5)

Steps:

• Bring a large pot of salted water to a boil and cook pasta one minute less than the package instructions. Place a large saute pan over medium heat and add 2 to 3 tablespoons of olive oil to the pan. Add the shallots and cook for 2 to 3 minutes, or until just tender. Add the butter and swirl the pan to melt. Add the parsley. Drain the pasta, reserving some of the water, and add it to the pan. Add about 1/4 cup of pasta water to the pasta and add the Parmesan and toss to combine, cooking for about 1 minute more. Taste and adjust seasoning. Plate and garnish with more cheese and more parsley. Serve immediately. Helpful Tips: 1. Aggressively season the past water; the water will become part of the sauce. 2. Add the pasta water to the pan to stop the shallots from cooking.

MICHAEL SYMON'S PIZZA ROLL

Steps:

• FOR THE PIZZA DOUGH: In the bowl of your mixer, bloom the yeast in the water by mixing it in, breaking up any lumps, then letting it sit until it becomes slightly foamy and the water is cloudy, about 5 minutes.
• Combine the flour and salt, then add to the bloomed yeast mixture. With the dough hook attachment for your mixer, mix on medium speed for 11 minutes. The dough should come together as one mass and begin climbing the hook.
• After the dough has been mixed, turn it out into a lightly oiled mixing bowl, and let it proof until it is doubled in size. This should take a few hours, depending on how warm the air is. You should also have this bowl covered with a damp cloth or plastic wrap during this process so it doesn't dry out.
• After the dough has risen, portion it into 7-8, 9 oz. balls. Place the portioned dough on a sheet tray with a piece of parchment paper that has been lightly oiled. Cover the sheet tray really well with plastic wrap and refrigerate overnight. The dough will be rested and ready to use the next day.
• FOR THE PIZZA ROLLS: On a lightly floured surface, roll out one portion of the pizza dough into a 10x11" rectangle.
• Spread 3 tablespoons of sauce over the entire surface, leaving about an inch border.
• Spread out about ½ cup of the grated mozzarella over the sauce and season lightly with salt and freshly ground black pepper. Sprinkle about 2 teaspoons of parmesan over the top of this. Next start layering the pepperoni on top, 16- 20 slices, then place 5-6 whole basil leaves in a horizontal line in the center of the pizza. Drizzle a little bit of olive oil over the whole pizza.
• Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under.
• Place on a lightly oiled parchment lined sheet tray while you assemble the rest. Drizzle some olive oil on top of the pizza rolls, then crack some pepper on top and sprinkle a little bit of chili flakes and parmesan over the top. Makes 3 slits in the top of each roll.
• Bake for 20-30 minutes, or until the top is very golden brown, making sure the dough in the center is not raw. Remove from the oven and let rest for about 5 minutes before slicing.