I am always looking to add culturally interesting recipes to my bag of tricks. This is one that intrigued me, just based on the name, Vietnamese Caramel Chicken. I had seen it on Christopher Kimball’s PBS show, “Milk Street” and was able to find the full recipe on his Milk Street website.
What I love about this recipe
Personally, I am very interested in trying new Asian recipes. This has been the case for years, and probably started with watching Anthony Bourdain traipse around Vietnam, falling in love with the country, the people and the food. He spoke so emphatically about the fact that the country, and the food, in particular, has been influenced by many foreign cultures, while keeping it’s own sense of unique identity. That sounds complicated and interesting, making Vietnamese cuisine immediately appealing to me. I also liked the fact that a bowl of noodles with broth could have numerous additional elements, such as pork meatballs, and dipping sauces, lettuces and other vegetables to personally add as each eater wants. The making of a perfect meal for all.
Of course, I also remember Bourdain having an instance where he could not figure what was in his bowl, only to find that it was porcupine. I will leave that recipe, and others of that nature for someone else to share!
The ingredients
This chicken recipe combines heat and sweet and that, to me, is a perfect combination in a dish. So, the name, Vietnamese Caramel Chicken, spoke to me about what I could expect and what some of the ingredients might be. Not surprisingly, chilis, lemon grass, ginger, fish sauce and lime are included in this Vietnamese recipe. Sugar, of course, is the element that makes the caramel sauce and therefore the name.
Tips
This recipe calls for boneless chicken thighs. I had breast on hand, so used it. It will turn out a lighter looking dish than on the Milk Street site, but was still delicious.
Two serrano chilis are used, which sounds like it would be extremely hot, but it ends up pretty balanced, based on the amount of sugar used. So, if you like a little heat, avoid the desire to cut it back. Rather, you can rinse them lightly in a sieve, which will remove just a bit of the seeds
When cooking the caramel, the 12″ skillet seemed too large and the caramel spread too thin before it had a chance to become the desired mahogany color. I tipped the pan and tried to concentrate it to one end to get the right consistency and color
Once the chicken was back into the pan, with the caramel sauce, I continued to stir, which slowed the process. Once I let it do its’ thing and only occasionally stirred to coat, things really came together!
Access the full recipe on the Milk Street site here. If you are not already a fan, take a run through the site. Christopher Kimball was a co-founder and editor of America’s Test Kitchen before he started his Milk Street gig. The show turns out some amazing recipes and a lot of them are available online.
I served up with coconut rice and salad. For the coconut rice, I had leftover basmati from earlier in the week. I simply heated it in a pan with a can of light coconut milk, a few cloves and one star anise until warmed through. Drain and serve.
If you are an Anthony Bourdain fan, and/or a lover of Asian or Vietnamese cuisine, check out this site, that outlines his travels through Vietnam (and other countries) throughout his career as a travel writer and traveler. Very cool site!
Anyone that knows me or John, knows that we both love to travel. Over the years, we have covered a lot of ground and experienced amazing cultural experiences in many, many cities around the globe. I hope to do a better job of organizing our recommended restaurants and activities to better share with friends, family and other adventurers!
Charleston – Our #1 City
Back in 2012, we had our first trip to Charleston, SC. We booked an old Carriage House behind a grand house on Spring St. To say that we fell in love immediately would be an understatement! The food, architecture, history, parks, people…all of it! We have been back to visit at least every other year, hauling friends and family with us, recommending all of our favorite places and meals. Charleston is our gem, our dream for winter time retirement. Let’s see if I can round up our best of the best and share here for you. Because there is so much to share, I will break it down into 1 day, 3 day and week itineraries. Let’s start with a one day itinerary!
With so much to see in Charleston, a one day itinerary can be daunting! But it is possible to plan ahead and get the most out of the hours you have. Here is my recommended plan of action:
Morning
Breakfast on Broad
Make your way to Broad St. to start your day with a proper French pressed coffee and breakfast. One of my favorite, quirky spots in Charleston is a tiny, French café, Gaulart & Maliclet, otherwise known as “Fast and French”. I found this gem on our first trip to Charleston and have made it a breakfast staple on every other trip to the Holy City. The croissants and baguettes are outstanding. I am a ham and cheese croissant fan, but have taken friends and family here and sandwiches, cheese plates, pates and soups of all sorts have been ordered and devoured. We typically go for breakfast, but they have a full menu for breakfast, lunch and dinner. It is small, and quirky and seating can be tricky, but I simply love this place!
Historic Meeting Street Market
Walk east on Broad. Get a photo of Saint Michael’s Church on the right, as you take a left on Meeting Street. Charleston City Hall and Washington Square will be on your right, both worth a gander and photo op. Continue on Meeting until you see the Charleston City Market on your right. It cannot be missed. Wander through the 4 blocks of market stalls. This is a prime spot for finding something truly local to bring home. Every year, I buy what is called a “rice bracelet“, which is a sterling silver bracelet made of beads that look like grains of rice. They are about $22 and easy enough to wear out of the market as a small token of my trip. There are a lot of vendors selling all sorts of baskets that are made of sweetgrass. They are amazing! If you have the cash (they are not cheap) and the space to store one of them, they are truly unique and would make an awesome gift. Ask the vendor about the history of these baskets. They come with a long local, Gullah history that I am sure they will be glad to share!
Historic Downtown Carriage Tour
Once you have your goodies and have walked off some of your breakfast, head to one of the Carriage Tour Companies just off of the market. These tours are typically about 1 hour and will give you a view of some of the main “not to be missed” sights in Charleston, such as the battery, rainbow row, some unbelievable historic homes south of Broad Street and more! Check out this option for tours, but you can rest assured that outside of the market there will be many reputable vendors that are looking to bring in your business.
Afternoon
Once your tour is complete, swing into Henry’s on the Market for a quick refreshment. The bar is large, they have a rooftop and the bartenders are great! The bathroom could definitely be improved, but they are there and for a quick stop, sufficient enough. Now, it is time for lunch! Head to Slightly North of Broad (S.N.O.B) or Magnolias for a typical southern lunch. I have had the Southern Medley at S.N.O.B and the fried chicken at Magnolias and would recommend both.
Late Afternoon/Evening
Here is where you have numerous choices. If you are staying in the city, this is when I typically would want to head back to the room or AirBnB for a refresh and a bit of relaxation. From there, options are endless. I will highlight a few options, depending on where you are staying.
Not staying, just hanging through dinner:
Drop into Charleston Place and grab a drink at the Thoroughbred Club to get off your feet for a bit. The atmosphere is swanky and soothing. Charleston Place is an upscale retail area that is attached to the Belmond Hotel, so there are bathrooms, shopping, and tip coming at you here…if you need advice regarding where to go, how to get to your destination etc. drop into the concierge (if they are not busy) and you are likely to get the advice that you need. Grab dinner at Meeting on Market, which is inside Charleston Place, facing the City Market, or alternatively, head to Hank’s. Hank’s is a stand up, amazingly beautiful place for southern seafood, fried chicken, steak and other staples. You cannot go wrong!
Staying downtown and are on foot
Follow the above itinerary. Or alternatively, take a stroll to the Pineapple Fountain at the Charleston Waterfront Park and enjoy the swings on the Waterfront Park Pier. For a very upscale dinner, head to the Peninsula Grill, where you will get, not only an amazing meal, but can try their famous 12 layer coconut, vanilla cake! Or, for a more casual meal, meander you way back to Broad St., to the Blind Tiger Pub, one of Charleston’s oldest establishments for a pint, some socializing and a good meal!
Staying anywhere and/or willing to grab an Uber, Lyft, PediCab or drive yourself!
Options are endless!! In addition to the above recommendation, one of my favorite spots would be Chez Nous. This is a place where the menu changes every day. You will need to check Instagram in the late morning to find out what the menu will be for the day, to ensure it is something you are interested in. Each day, the chef prepares 2 appetizers, 2 entrees and 2 desserts. That is the complete menu. You can book through Resy and it is typically not super difficult to get a table once you check the menu. Other options would be Little Jack’s Tavern if you want a seriously awesome burger, or one of my absolute, 100% recommendations, Stella’s. This is a super unique Greek place with a winding bar with diner style stools and food that will have you coming back with every visit to Charleston! The saganaki, octopus and whole fish are out of this world! It is lively, fun, quirky and the food is something to write home about!!
Tips and tricks
There is a free bus service called DASH that can get you around most main areas of Charleston for free. This can be convenient when it happens to be at a stop where you are looking to get a ride. Otherwise, it can be a lot of waiting. If you have one day, take the tour and make the best of the amazing things you can see in the main downtown/French Quarter area of the city. If you decide to come back for numerous days, the DASH becomes a handy tool for when it works out in your favor.
Pedicabs are everywhere along King Street in CHS. Take advantage of them! My husband and I felt ridiculous using these, but after 8 hours of walking, eating and drinking, having the pedicab there, without even a phone app needed, can be amazing. And they are there…looking for business!
Once you have an idea of what time you will begin your day, you can roughly plan for timing of the Tour and meals, so you can plan for reservations. Particularly at Slightly North of Broad for lunch. Resy tends to be the most widely used app in CHS for restaurant reservations.
At Little Jack’s, if you are not up for a full meal after a day of eating your way through the city, ask for the “off the menu”, special of 2 burgers. No fries, sides etc. My husband and I will sometimes opt to split this if we are simply trying to squeeze in one of their burgers while in town!
Reach out to me via the “Contact Me” at the Footer of all pages if you want any further advice or recommendations! I am always happy to help, if I can.
During the week, I like to have some easy, but fun recipes in my back pocket. This salad checks all of the boxes…lots of greens, cheese, bread, nuts, fruit and protein. I originally saw this in a Rick Stein cookbook, called, “Rick Stein, from Venice to Istanbul”. I tweaked the cooking method for the chicken, as well as the dressing and a few of the ingredients, but the concept of variety and the element of the warm chicken remains.
The ingredients
2 boneless/skinless chicken breasts – pounded on thicker end to create uniform size, if needed
Salt and Black Pepper
2 Tbsp. Olive or Grapeseed oil – divided
2 cloves garlic
2 green onions, or 1/2 small onion diced
2 slices of hefty sourdough bread – cut to 1 inch cubes
4 slices prosciutto cotto – cut into strips
6 ounce of leafy greens. This Tanimura & Antle Artisan lettuce is great, as it comes in 4 heads of varied types. Local is always, best, but this brand has not disappointed me
2 Tbsp. pine nuts – toasted
4 ounce Mozzarella pearls – My grocery store typically has the Galbani pearls in water
1 ripe pear or alternatively peach, plum or apple
Instructions
Salt and pepper the chicken breasts liberally. Heat 1 Tbsp. oil in sauté pan. When oil begins to shimmer, cook the chicken for 4 or so mins per side. Both sides should be nicely browned and the inner temp, with a thermometer, should be about 155. It will continue to cook once out of the pan, so will hit > 160 degrees. The key is not to overcook so you have super, juicy, delicious chicken!
While chicken is cooking, toast pine nuts in dry pan until browned and fragrant. Keep an eye here, they burn quickly
Assemble the greens, nuts, pear, prosciutto, and mozzarella pearls
Once chicken is out of the pan, add the remaining Tbsp. of oil, garlic and onion. Sauté until just soft. Add in the sourdough and coat with the garlic, onion mixture. Allow the bread to get nicely toasted, as you’d expect a crouton to be. Add additional oil, if necessary
Add bread to salad and toss. Slice chicken and set over or to side of the salad. Serve with additional olive oil, salt and pepper to taste. Voila!
This is a quick and easy appetizer for any time of the day! I was inspired by the bright red and yellow tomatoes at the grocery store and could not help but buy them. I decided to make use of some items that I already had on hand to put together some yummy snacks and ended up with these heirloom tomato parmesan bites.
Heirloom tomatoes. I ended up using only 2
Basil plant on hand
2 ounce parmesan grated finely
2 tbsp. panko bread crumbs
2-3 cloves garlic (per your taste) finely diced
Extra virgin olive oil
Instructions
Slice tomatoes in half inch thick slices. Mix bread crumbs, oil, and garlic. Line a tray with aluminum foil. Divide mixture to top 6-8 tomato slices. Broil until parmesan mixture is crispy and garlic smells delicious! Top each with a basil leaf and salt and pepper, to your liking!
Growing up, I was an incredibly picky eater. So, some of the Polish and Lithuanian dishes that my grandmother made were enjoyed by all but me. Thankfully, over the years, I became far more food adventurous. These days, one of the true treats is getting together with my sisters and mom and having the pleasure of making and enjoying some Golabkis. For years making them seemed to be a daunting task. However, these days, I love the simplicity of the ingredients and the mantra of the roll & tuck of the cabbage leaves.
Stuffed cabbage means something different to everyone, and most cultures have some version of it. Check out this wiki page that lists some of the many versions existing across the world! https://en.wikipedia.org/wiki/Cabbage_roll
Just a note that this recipe is not for the faint of heart. It is simple and delicious, but it does not cut corners in terms of fat and calories. A special occasion, splurge kind of meal!
The ingredients
1.25 cups uncooked rice, cooked per brand instructions. I use basmati and rinse thoroughly before cooking. However standard white rice is more traditional
2 large heads of green, red or savoy cabbage, cored
12 oz. packaging of salt pork, rinsed thoroughly and cut to small cubes
2 large Vidalia or yellow onions, diced
4 cloves of garlic. I am pretty certain this is not typical, but I love the addition
3.5 lbs. 80/20 ground beef
Kosher Salt and Black ground Pepper
Note: You will need a large roasting pan with a lid. If you were to half the recipe, a Dutch oven would be a great, smaller option
Instructions
Prepping the cabbage
Fill very large pot of water and bring to boil. Core the cabbage by using a sharp knife to remove enough of the binding core that the leaves will separate once they are softened in the boiling water. Using a long pair of tongs, remove the layers, as they begin to separate from the head. Note that the longer the outer layers remain in the boil, the softer they get. It is key to get them out as they are still solid, but pliable. Too soft will result in tears and holes as you roll.
Onion and Garlic sauté
Sauté the salt pork in a skillet until it is crispy and browned. Remove all pieces of pork from the pan and set aside. There will be a lot of rendered oil left behind after pork is rendered. Collect 1/3 cup of the pork fat/oil and set aside. Add the onions to the rest of the fat and sauté until soft and lightly browned. Create an open spot in middle of pan and add in the garlic. Continue to stir until garlic is fragrant. Spread out mixture on a sheet pan to cool.
Assembling the mixture
Spread the beef out around the edges of a large bowl and sprinkle a tablespoon of black pepper and 2 tsp. salt around. Add the cooled onion mixture and half the rice into center and begin to combine. Add more rice until you have your desired ratio of beef to rice. I prefer a bit more meat than rice (perhaps 65/35), but have seen other recipes were exactly the opposite. Suit to your liking.
Rolling and getting into the oven
At this point, spread roughly of half of the pork fat that you put aside into the bottom of your roasting pan. Sprinkle in a third of the retained pork bits. This will be the base layer and will allow the bottom layer to have a browned bottom. And then you get rolling! For each cabbage leaf, you will cut a V at the base to remove the thick remaining bit of the core. Then, spoon in a reasonable amount of beef mixture, that will allow you to roll the bottom up, tuck in the sides and roll. It takes a few times to get the amount of fill and the rolling down, but once you get it, you are good to go. Place the seam of the cabbage roll bottom down in the pan. Tuck them in tight. This recipe made just about 2 full layers in a large roasting pot. When the first layer is full, pour another third of the pork fat and bits over and proceed to the second layer. Remaining fat and bit on top and into a 350 degree oven for 40 mins. Remove lid and allow to brown 10-15 mins more. Be sure to check that the beef is cooked through, using one of the larger rolls.
Some recipes serve with tomato sauce, vinegar or with sour cream. My family has always eaten them straight up with some additional salt or pepper to taste. Enjoy!!!
If you have read the post regarding our first steps in getting our Brick Beauty renovated, you know that my husband and I spent a LOT of time trying to purge our house of the lingering bins and boxes of items that have been following me, house to house, over the past 20 years. Although the sifting and sorting was painful, there were some moments of joy and hilarity. I found items that I thought were long gone and some that I had forgotten had ever existed. The original post about the PURGE is here: https://watchusdostuff.com/the-renovation-first-steps-the-purge/
Do I have writing in my bones?
I have dilly-dallied around about starting a blog for ages, knowing that my love of cooking and presenting food, was not going away. However I was not sure of the writing bit of it. I am an Industrial Engineer by trade. Writing for me over the past 25 years has been process or support documentation, or most creatively, training and customer interaction docs. Not the most earth shattering writing, for sure. However, while digging through bins of “stuff”, I found so many written letters, postcards and cards from family and friends, as well as many letters that I had sent to John, well written and, admittedly, sappy as hell. I missed my soap opera writing calling, for sure! This is simple stuff, but it jerked alive memories of, indeed, writing for joy in my past. Writing for fun will be part of my life therapy going forward.
The pièce de résistance
One of the items we turned out while garage digging was a book of poems that I thought had been lost forever. A group of poems written in grade school that I took the time to bind into a folder for safe keeping. It is labeled on the front as “Poems and Stories”, in what seems to be #2 pencil, likely out of my school pencil box. Note that these were not poems written for class, but written for fun at home. Some of these poems, I remembered and have thought about through the years, as simple and ridiculous as they are. Others were funny to read at this point in my life, portraying a very different kid than the adult that I have become. Some are literally, laugh out loud. John and I have had a few returns to the pages, just to get a daily fill of giggles.
The picky eater knew there would be more food in the future
Well, I will stop short of saying that I am a clairvoyant or seer, but I will say, that for a kid that existed on cereal, cheese ravioli, Pastina and rice with butter and milk because of my fickle eating nature, I apparently knew, there would be more and bigger eating in my future. I am not sure if I was seeing this turkey dinner through my eyes or those of everyone else, because, other than the pie noted and the plain turkey, I am not sure I ate anything else until late in my teens. Note: my mom had a meal on the table every night of the week, with the exception of Friday when we typically got pizza or fried fish (I ate only the chips), so the limited diet was not due to lack of meals available, but my absurdly, picky nature.
Check out my Thanksgiving poem. An ode to the ability to get older and EAT MORE FOOD!
So, my venture into food and home blogging for fun, was somehow and weirdly boosted by the uncovering of a simple poem written by an 8 or so year old. It indicated to me that writing was always one of my things…and food was going to play pretty large in my future…what is my now. I am older and bigger now and have more room!
One of my favorite cuts of beef is the flank steak. Properly marinated, this is a versatile option for eating as the star of a lunch or dinner dish, in a taco, burrito, or on a crusty baguette. The key is in the marinade used and how the steak is cut, once it is rested.
The marinade
I have tried dozens of different marinades and have yet to find one that disappointed. My favorite marinades for carne asada have the same core ingredients: citrus, oil, garlic and herbs. However, recipes can vary, some containing soy sauce, red wine, hot chilis and other ingredients that add acid, beyond what the citrus naturally adds.
I can recommend a couple differing recipes here that I have found in my recipe hunting. Both resulted in an amazingly flavored flank steak: https://www.crowdcow.com/recipe/aayi5sgk0/marinated-flank-steak and https://thestayathomechef.com/authentic-carne-asada/ The first is from Crowd Cow, which is an amazing meat and seafood delivery company and the second a fellow food blogger that based her recipe on one originally from world renowned chef, Rick Bayless. Note the Pro Tip in the second recipe: Be sure to always cut a flank steak against the grain to ensure it is served tender.
Grilling or Broiling
You will note in the above recipes that you can grill or, alternatively, broil the steak in the oven. I prefer to broil, mainly because I know my oven and can predict how long to cook on each side for a 1 pound steak (3-4 mins/side). The oven is ripping hot when broiling, which leaves the outside with beautiful sear and the inside medium and juicy. However, this is just a preference.
Serving
This is the easy part. Serve with whatever floats your boat! One of my favorite ways to serve Carne Asada is very simple. Butter lettuce, salsa, sautéed peppers and onion and some fresh, crunchy veg. In this case, sliced cucumbers for me and habaneros for John, who loves the heat.
Of course, tortillas, beans, cilantro and other typical Mexican sides would also be amazing.
My personal pro tip: Always top with a bit of course, crunchy sea salt!
Crispy Asian pork with mixed greens, crunchy radishes, spicy Fresno chili, shaved carrot and squash. This recipe is pumped up with soba and rice vermicelli noodles. Soy/ginger dressing adds just the right amount of ZING!
The inspiration
I found a recipe in the Jamie Oliver “Everyday Super Food” cookbook, that beautifully combined brown rice noodles with any variety of greens and veg and crispy fried ginger beef. I have gone back to this recipe dozens of times, mainly because I love ground meat (I swap in pork) as a protein, but also because it is amazingly balanced. Protein, veggies, and carbs combine for a meal that you feel good about eating.
Check out the book here If you prefer online recipes, there are loads of free recipes from all of his books on the Jamie Oliver website. It is a great source for menu ideas. https://www.jamieoliver.com/
Recipe tweaks
The original recipe leaves the choice of salad vegetables to you, so the sky is the limit. I chose butter lettuce and red gem lettuce. As far as veggies, shaved carrots and summer squash worked out nicely. Rather than brown rice noodles, swapped in some soba and vermicelli rice noodles. I also use half the indicated sesame oil and sub in grapeseed to temper the taste.
The fun of this recipe is the absolute flexibility to make it as you want it!
Recipe by kristenCourse: Kristen CooksCuisine: Salad, Noodle SaladDifficulty: Easy
Servings
5
servings
Prep time
30
minutes
Cooking time
20
minutes
Calories
470
kcal
Note: calorie content is auto generated and may not be accurate
Ingredients
Half head of red gem lettuce
Half head of butter lettuce
2 carrots, shaved
1 summer squash shaved (do not include seeds)
4 radishes, sliced
2 green onions, chopped, green and white included
1 hot chili of your choice, deseeded and sliced into rings (optional)
For the Pork
1 lb. ground pork
1 tbsp. sesame oil
1 tbsp. grapeseed oil
2 tsp. honey
3 inch piece of whole gingerroot, rough chopped
4 cloves garlic
4 star anise
6 oz. combination of rice, Soba, Udon, or other noodles
For the dressing
2 tsp. fish sauce
2 tsp. sugar
Juice of one lime
Directions
In small food processor add garlic and ginger and pulse until finely chopped
Cook the noodles according to package. Set aside
Heat oil in large frying pan on medium-high heat. Add star anise, and half of the garlic/ginger from the processor
When garlic is fragrant, but not browning, add in the pork and continually break up as it cooks. Once the pork is beginning to brown, add in the honey. Note: if there is too much liquid or oil in the pan, drain off most and then continue to brown until crispy
Add the soy sauce, fish sauce and lime juice to the garlic and ginger mixture in processor. Whir until consistency of a dressing. Test and adjust. The original recipe called for far more lime juice, and no sugar. I adjusted here for my taste.
Arrange lettuce, veggies and noodles on tray. Add pork and sprinkle the green onion and chili pepper over. Dressing can be set to side to dress each individual plate, or over the tray to dress it family style
Notes
If you do not have a food processor, ginger and garlic can be mashed using a mortar and pestle
This is a simple banana bread recipe that I put into a springform pan, rather than the typical loaf pan, to make removing from the pan and slicing easier. This bread is perfect with a cup of coffee in the morning.
Recipe by kristenCourse: Kristen CooksCuisine: Bread, Sweet bread, Breakfast bread, CakeDifficulty: Easy
Servings
10
servings
Prep time
20
minutes
Cooking time
45
minutes
Calories
340
kcal
Pecan banana bread cake
Ingredients
1/2 cup butter
4 small or 3 large ripe bananas
1.5 tsp vanilla extract
2 eggs
1 cup sugar
2 cups flour
3/4 cup chopped pecans
3/4 tsp salt
1 tsp baking soda
3/4 tsp cinnamon
Directions
Mix the dry ingredients until combined
Mix the wet ingredients together, mashing the banana until fully combined
Use a basting brush to oil the sides and bottom of spring form with grape seed oil
Mix wet into the dry bowl and mix fully until there’s no sign of dry flour, but don’t over mix
Pour in and cook at 350 for approx. 45 mins. Check at 35 mins with toothpick to make sure not to overcook. When the toothpick is poked into center and comes out clean, the cake is ready. Let sit 20 mins before enjoying warm!
I have been trying to perfect the home pizza for years. Admittedly, success has been spotty. I like pizza of all types, but sometimes, a thinner, crispy crust is perfect. I found this recipe for pizza crust on the Jamie Oliver website and I have not looked back. No waiting days for proofing and resting of the dough etc.
Making of the dough
This recipe uses the typical 00 flour, ground semolina, salt, sugar, olive oil and yeast. You can find the recipe free on the Jamie Oliver site here
Toppings
Here is where you can let your creative beast out of its cage! Do something that speaks to you. Vegetarian…go for some zucchini and peppers! Carnivore…pepperoni and sausage or, with my Portuguese husband in mind…chorizo and potato. YES! I said it…a chorizo and potato pizza can be in your future! For me, a pepperoni, red pepper and pineapple combination sounds amazing! Looking for some north African flair..? add in some harissa or Ras al Hanout to your pizza sauce. I was feeling the spinach and feta this week, but for anyone, the sky is your limit!
The sauce
Although I love a homemade sauce of any kind, I will say that there are some delicious jarred sauces that can be found, one that I used in this pizza recipe. I recommend Rao’s pizza sauce. Perfectly balanced and with very pure ingredients. Check their website and ingredient list here
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