"Recipes from the Chef's Kitchen"

Show 411

California Pizza Kitchen


The following recipes are from this cookbook

Chef Eric Stenta



 Chopped Salad with
Herb-Mustard Vinaigrette
(Makes 4 entree servings or 8 appetizer servings)

Herb-Mustard Vinaigrette:
1 teaspoon minced fresh garlic
2 teaspoons minced fresh shallot
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups pure, mild-flavored olive oil
3 tablespoons grated parmesan cheese

Salad:
1/2 head iceburg lettuce, cleaned trimmed and
  chopped into 1/8 inch-wide strips
1/2 head romaine lettuce, cleaned trimmed and
  chopped into 1/8 inch-wide strips
12 large leaves basil, chopped into 1/16-inch-wide strips
2 cups (1/3 pound) dry Italian salami, cut into thin strips
3 cups (2/3 pound) shredded mozzarella cheese
1 cup chopped barbanzo beans
4 cups (2 pound) ripe tomatoes, diced 1/2 inch
3 cups (1 pound) turkey breast, diced 1/2 inch
2 tablespoons, chopped scallions, 1/4-inch pieces

To make the dressing:
Process all ingredients except oil and parmesan using
a hand-held, propeller-blade type mixer (or use a whisk
in a small bowl).  Slowly blend in oil.  When all oil has
been incorporated, stir in parmesan.  Set aside in the
refrigerator.

To make the salad:
Toss first 6 ingredients and dressing together in a large
mixing bowl. Transfer the salad to chilled salad plates.
Surround each serving with a ring of diced tomatoes and
top with diced turkey breast. Garnish with chopped scallions.

Note: If so desired, all ingredients can be tossed together
instead of being composed on the plate as described earlier.


The Original BBQ Chicken Pizza

Makes two 9-inch pizzas
Chicken pieces:
36 pieces boneless/skinless chicken breasts, cut into 1/4 inch
  cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce (we use a spicy-sweet sauce).

For the pizza:
1 basic pizza dough
Cornmeal, semolina or flour for handling
1/2 cup favorite BBQ sauce (we use a spicy-sweet sauce).
2 tablespoons shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 cup small red-onion, sliced into 1/8 inch pieces
2 tablespoons chopped fresh cilantro

To make the BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over
medium high heat until just cooked, 5 to 6 minutes. Do
not overcook. Set aside in the refrigerator until chilled
through. Once chilled, coat the chicken with two
tablespoons BBQ sauce; set aside in the refrigerator.

To make the pizza:
Place a pizza stone in the center of the oven and preheat
to 500 deg  for once hour before cooking pizzas.

Use a large spoon to spread 1/4 cup BBQ sauce evenly
over the surface of the prepared dough within the rim.
Sprinkle 1 tablespoon smoked Gouda cheese over the
sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese
(approximately 18 pieces). Place approximately 18 to 20
pieces of red onion over the surface. Sprinkle an
additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp
and golden and the cheese at the center is bubbly
(about 8 to 10 minutes). When the pizza is cooked, carefully
remove it from the oven; sprinkle 1 tablespoon cilantro
over the hot surface. Slice and serve.

Repeat with the remaining ingredients for a second pizza.
(The two pizzas may be prepared simultaneously if you are
careful in placing the pizzas at opposite corners of your
pizza stone.)



Good Eating!!!