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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Anthony’s Coal Fired Pizza

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Another year has flown by and it’s Steve’s birthday once more. Deciding where to take him was easy. He loves pizza, ribs, wings, beer, and everything casual. This led me to only one conclusion, Anthony’s Coal Fired Pizza.

Located in the Dr. Phillips Crossing off Sand Lake Rd, better known as “restaurant row”, the food here is all done in their coal-burning ovens. This lends a unique flavor to everything that comes out of their kitchen. From the ribs, which are marinated in a delicious vinaigrette, to the chicken wings covered with caramelized onions. The pizzas, like their sausage and broccoli rabe or mini meatball and ricotta with their thin crunchy crusts, are to die for.

The atmosphere is casual with an open dining room.  The artwork on the walls lends for great conversation. The coal-burning ovens are the center of attention. You can see them from wherever you’re sitting. The elegant bar with its backdrop being a wall of wine is within view.

If you want more information or to check out their menu visit their website at www.anthonyscoalfiredpizza.com.

 

 

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Pork Dumpling Salad With Cilantro Lime Vinaigrette

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Dumplings on top of a salad, Why not!  The dressing, has to be key here, you know to compliment those delicious pasta filled packets. In my house salad night is when I take all those ingredients like carrots, arugula, grape tomatoes, that half a red onion that was in the frig, and whatever else I can find. However; in the freezer there sat right in front of me a bag of frozen dumplings. A nice cold salad with piping hot #dumplings resting on top, YUMMY!  Let me tell you about this awesome vinaigrette that’s going to be delicately drizzled all over the top.

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This dressing has a few components to it but is so well worth it. In a large mixing bowl I add freshly grated ginger and garlic. To that I put in Kosher salt, cayenne pepper, black pepper, and sugar. Next,  I use fresh lime juice, red wine vinegar, agave nectar, and low sodium soy sauce. Finally, I chop up fresh cilantro and throw that right in.

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Using my immersion blender, ( you could use a regular blender) I blend all the chopped cilantro up into the dressing. This really breaks the cilantro down, and releases all of its oils.  With the blender still running I slowly drizzle in extra virgin olive oil until the dressing comes together.  The vibrant green color is awesome.  I use these 8 ounce jelly jars to store the #vinaigrette. When you’re ready to use it, all I have to do it give it a good shake.  This recipe will make around 10 ounces of dressing (about 1-1/2 of these jelly jars, full) and will keep for 3 days in the frig.

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I just give a quick pan sear, on med heat, in a tablespoon of vegetable oil to the dumplings. I love that crunchy bottom that this gives to the pasta. When I see the bottoms are starting to be a nice golden brown all over,  I just add about a cup of water, place the lid on. I a cook the dumpling for a 5-7 minutes. Take the lid off and let the remaining water evaporate. This should ensure the dumplings are completely cooked. Remember, these are just frozen dumpling that I had in my frig, so really all you want to do is to follow the directions on the back of the package.

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Prep time: 5-7 minutes
Yields: 10 ounces of the vinaigrette
Equipment: an immersion blender ( regular blender)
Ingredients:
1 tablespoon of freshly grated ginger
1 tablespoon of freshly grated garlic
2 tablespoons of finely chopped shallot
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of cayenne pepper
1 tablespoon of sugar
2 tablespoons of Agave nectar
1/4 cup of low sodium soy sauce
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice (3-4 limes)
1 cup of fresh chopped cilantro leaves
1 cup of E.V.O.O.

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