Popeye Pizza Recipes

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POPEYE PIZZA



Popeye Pizza image

This recipe for spinach-and-cheese pizza is courtesy of chef Jim Lahey from the new restaurant, Co.

Provided by Martha Stewart

Categories     Dinner Recipes

Yield Makes one 12-inch pizza

Number Of Ingredients 10

1 cup all-purpose flour, plus more for work surface
Fine sea salt
1/4 teaspoon active dry yeast
2/3 ounce Gruyere cheese, grated
1 ounce young pecorino cheese, broken into 4 to 5 pieces
1 1/8 ounces buffalo mozzarella cheese, broken into 4 to 5 pieces
2 pinches freshly ground black pepper
3 or 4 thin slices garlic
1/4 pound fresh spinach, stems removed
1 to 1 1/2 tablespoons extra-virgin olive oil, for serving

Steps:

  • In a large bowl, combine flour, 1/4 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
  • Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
  • Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
  • Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
  • Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
  • Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.

POPEYE PIE



Popeye Pie image

This pizza is one of my most popular dishes, a kind of warm spinach salad on a crust. I've been serving it since the earliest days at Sullivan Street (its origins-how I came to make it-are now lost in the mists of memory). But, even today, to the best of my knowledge, I'm the only one who offers it. Try it at home, and right after that first bite, you'll see why it's one of the most popular pies I've ever devised. When I make the Popeye in my home kitchen, I deviate from the usual system in this book and bake it (as called for here) rather than placing it under the broiler. The image of that mound of spinach directly under flame just seems wrong-I'm not even sure what would happen, but it wouldn't be good.

Provided by Jim Lahey

Yield Makes one 10- to 12-inch pizza

Number Of Ingredients 9

1 ball of Pizza Dough, shaped and waiting on a floured peel
1 medium garlic clove, grated
30 grams (about 1 ounce) pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger
18 grams (1/3 cup) finely grated Gruyère cheese
50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into shreds
2 pinches of freshly ground black pepper
120 grams (about 4 1/4 ounces) fresh spinach
Generous pinch of fine sea salt
Extra-virgin olive oil, for drizzling

Steps:

  • 1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500°F. (For an electric variation, see Cooks' Note.)
  • 2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyère, and mozzarella evenly over the dough. Sprinkle evenly with pepper.
  • 3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes.
  • 4 Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book.
  • 5 Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.

POPEYE FRIED CHICKEN



Popeye Fried Chicken image

This recipe is similar to that served at a famous restaurant chain.

Provided by BRAT2AT

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoning salt
2 tablespoons paprika
1 teaspoon baking soda
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package dry onion soup mix
1 packet dry spaghetti sauce mix
3 tablespoons white sugar
3 cups crushed cornflakes cereal
2 eggs, beaten
¼ cup cold water
2 cups oil for frying
1 (4 pound) whole chicken, cut into pieces

Steps:

  • In a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. Place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
  • Heat oil (1 inch deep) in a large skillet over medium high heat. Preheat oven to 350 degrees F (175 degrees C).
  • Dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.
  • Place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. Remove cover and bake another 5 minutes to let coating become crisp; serve.

Nutrition Facts : Calories 733.4 calories, Carbohydrate 76.3 g, Cholesterol 161.4 mg, Fat 26.8 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 6.5 g, Sodium 3139.7 mg, Sugar 7.6 g

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