This year as it was Super Bowl 50, we decided to throw in a fun cook off.
The wood fired way!
It was a tough decision with so many great entries, but the following winners wowed us with their wood fired recipes, and variety in their Four Grand Mere brick ovens.
-Jeff, New Hampshire
-Dave and Janie, Texas
Lazy Cheese Pierogi (A Polish tradition when one does not have time to make Pierogi)
(It was so good, no time to snap a picture!)
1 lb Farmer's Cheese (soft Farmers cheese not the hard block kind)
2 eggs well beaten
1/2 tsp salt
1 T. melted butter
1 T. confectioners sugar
1 C sifted all purpose flour
Add all ingredients to the cheese and mix well until dough is smooth. (one can add additional flour to the mixture to make a more doughy Pierogi, 1/4 to 1/2 of cup of all purpose flour, this is a personal choice)
Divide dough into about 8 equal parts and roll each part on a floured surface into a long roll about 1" wide. Place on floured cookie sheet, cover and place in refrigerator to chill.
Remove from refrigerator and cut dough into small pieces 1/2" wide on a bias. (if dough is sticky dust small amounts of flour on the cut pieces)
At this point one could freeze the cut dough on a cookie sheet lined with parchment paper. Once the dough is frozen remove from cookie sheet and store in a freezer bag to be used in the future.
Add the chilled dough (or frozen) to a large pot of boiling salted water until the dough rises to the top. (3-5 minutes or so, frozen will be a bit longer)
Using a slotted spoon carefully remove dough and drain in colander.
Add melted butter, salt and pepper to taste. Serve hot. Enjoy!
-Mark , Arizona
Here’s what Antoine had cooking in his own 950 B. Super Bowl Roasted Chicken Wings along with Spinach and Artichoke Dip.
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