A RUSTIC BBQ

After spending the weekend updating my patio with new blooms and furniture in time for summer, I invited over a few friends for a rustic, non traditional BBQ. I call it non traditional because it did not include any meat. Well, with the exception of bacon, used to lend a smoky flavor to my trout. 

The menu included clams baked in foil parcels, calamari and white bean salad, wild mushroom and margherita pizzas, bacon wrapped trout and pound cake topped with grilled peaches. I was quite pleased with all of the recipes but have specifically featured the recipes for the pizzas and calamari salad below, as they can be prepared and cooked either in or outdoors. 

I intended to make my own pizza dough, but because I only had a few hours to shop and prep, I decided to save that challenge for another day. In the end, the store bought dough was great and I will use it again for my next pizza. If you  have a Trader Joe's near you, they carry plain, wheat and herbed pizza dough. The herb dough was great for the mushroom pizza and I stuck with the plain for the margherita. 

As an optional topping to both pizzas, top them with fresh arugula and a drizzle of a balsamic reduction, after they are cooked.

Wild Mushroom Pizza

1 package herb or plain pizza dough

1 lb assorted wild mushrooms (cremini, oyster, shiitake), roughly chopped into 1/2" pieces 

1-1/2 cups grated Fontina cheese

4 T butter

4-5 sprigs fresh thyme

3 T olive oil

1 clove garlic, minced 

Salt and Pepper

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400. 

Follow instructions on dough package for letting dough rest at room temperature. Divide dough in half. Stretch/Roll dough into rounds of desired size and thickness. Place crusts on a preheated pizza stone or cookie sheet and bake about 4 minutes per side, until slightly firm and no longer doughy. Remove crusts and allow to cool.

In a small bowl combine olive oil and garlic.

In a large saute pan over medium-high heat, melt the butter. Add the mushrooms and the leaves from the thyme springs. Continue to cook until the mushrooms are soft, about 10-12 minutes. Season with salt and pepper.

Brush the crusts with the garlic infused olive oil. Top with 2/3 of the cheese. Follow with the mushrooms. Top with remaining cheese.

Cook pizza on the grill until the crust is crisp and the cheese is melted. (Close the lid on the BBQ to melt the cheese). To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high  heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Margherita Pizza

1 package plain pizza dough

2-1/2 cups mini heirloom or cherry tomatoes, halved

1/2 cup grated Parmesan cheese

3 T olive oil

1 clove garlic, minced

1/2 cup fresh basil, finely chopped

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400.

Follow instructions on dough package for letting dough rest at room temperature. Divide dough in half. Stretch/Roll dough into rounds of desired size and thickness. Place crusts on a preheated pizza stone or cookie sheet and bake about 4 minutes per side, until slightly firm and no longer doughy. Remove crusts and allow to cool.

In a small bowl combine olive oil and garlic.

Brush the crusts with the garlic infused olive oil. Top with Parmesan cheese. Follow with the tomatoes and then basil.

Cook on the grill until the crust is crisp.  To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Calamari and White Bean Salad

3 cups arugula

3/4 lb calamari bodies (not tentacles)

1 15 oz can cannelini beans, drained and rinsed

1-1/2 cups chicken broth

1/4 cup olive oil

2 T white wine or champagne vinegar

1 t Dijon mustard

1 small shallot, minced

Juice of 1 lemon

1 T olive oil

3-4 sprigs fresh rosemary

1 T fresh Italian parsley, roughly chopped

Salt and Pepper

In a saucepan, combine the cannelini beans, chicken broth and rosemary sprigs. Bring just to a boil and remove from heat. Let sit 20- 30 minutes. Drain, reserving beans and discarding liquid.

Slice one side only of the calamari bodies into 1/2" segments, leaving the other side whole and uncut. An easy way to do this is to insert a wide knife into the calamari body. With another knife, cut one side of the calamari into 1/2" segments. The knife inserted into the tube, prevents the cuts from going through to the other side, while keeping the body whole. Remove the knife.

To make the calamari marinade, combine lemon juice, 1 T olive oil and parsley in a bowl. Add calamari and marinate 10-15 minutes.

To make vinaigrette for salad, combine vinegar, mustard and shallot in a bowl. Add olive in a steady stream, while constantly whisking. Season with salt and pepper. 

Place arugula on a large platter. Pour vinaigrette on top and toss to combine. Arrange beans on top. 

Place calamari on the grill, reserving marinade. Grill  3-4 minutes per side, until calamari begins to curl and turns opaque. Remove from the grill and return to reserved marinade. Toss calamari in marinade and add to salad. If cooking on the stove top, heat 1-2 T olive oil in a saute pan and follow instructions above, cooking 4-5 minutes per side.