Wednesday, December 16, 2015
Tuesday, November 17, 2015
Tuesday, September 15, 2015
Tuesday, September 8, 2015
Wednesday, August 5, 2015
Tuesday, July 28, 2015
NEW Jim Baugh Outdoors TV HD Feature on St. Mary's County Maryland with Cooking Feature at the Ruddy Duck Restaurant
Friday, July 24, 2015
|Caprese salad made with our fresh Motz|
|Our buddy Wayne Bradby, a great fisherman and|
our "Director of Cheese"
Jim’s Mozzarella Cheese Update!
|Put back in what THEY take out!|
Well after a lot of research, I finally figured out why the Mozzarella of today is not the Mozzarella of yester year. Back in the 60, 70, and early 80’s you could order a Pizza and the cheese was so rich in Butterfat that it would actually have some butterfat ooze out of the cheese while baking. This of course, added a TON of flavor to the Pizza. I have finally figured out, that the reason you really can’t get this cheese anymore is because the American manufactures do not make it that way. What they do is sell off most of the butterfat in milk to butter and whipping cream manufactures leaving a whole milk Motz, that simply does not have the butterfat content of days past.
|My checkout at Wine Cakes & Hobbies|
first visit. Super people! Everything you need to make Motz!!
(Craft Beer Too!)
|Here is our homemade Motz on our Chesapeake Bay Sourdough Margherita Pizza|
baked in WFO 700 degree floor. 2:45 baking time
Wayne had suggested while we were making our first batch, that infusing the cheese with fresh herbs, garlic, etc, is really great. So I made this Basil infused Fresh Motz. It truly was fantastic.
Have fun with it!
This cheese on made on location at
Mermaids Bay on the Chesapeake
Monday, July 13, 2015
Real Authentic Wood Fired Neapolitan Sourdough Pizza on the Kettle Pizza Weber Grill combo with Prograte.
|Kettle using two stones with tombstone mounted to the side|
|"Big Mama Margherita" for the saucy and bossy!|
|Rim from our first pie, lots of BIG holes!|
|Kettle Pizza "Prograte" Includes large thick pizza stone|
and rear firebox and floor level
For this demonstration, I purchased all of our charcoal, split wood and wood chucks from a local major grocery store chain right here on the Eastern Shore. You can get these items just about anywhere and you don’t need that much.
First Pie (see video below)
|San Marzano tomato pie with fresh slabs of Eastern Shore Beefsteaks on top|
with fresh Basil from the front yard.
|Marinara pie with accidental Motz|
Is we now have a wood-fired oven for baking all sorts of our favorite dishes. I had prepared some sourdough bread dough and thought it would be a great idea to throw a couple of baguettes on the Kettle Pizza once the temp got down to 500 and below. That is exactly what we did and it produced the best bread I have ever baked. Super crunchy crust with a soft middle and lots of bubbles. Perfect bread, all our camera crew and guest raved!
| Loading two of Jim's Chesapeake Bay Sourdough Baguettes|
into the KettlePizza
|My favorite floor temp for pies 750 to around 850 degrees|
|Muffaletta Pizza made with Neapolitan Dough|
|We LOVE Pizza!!!|
|We ate to much!|
|Sailor loves Kettle Pizza.......Box.|
Ed Levine Talks Neapolitan Pizza with Enzo Coccia and Maurizio De Rosa
An associate and friend of mine just got back from Italy where he went to a pizza party in Naples where “Enzo” the world famous Italian pizza maestro hosted the party. A “Night of 100 pizza’s” and it was! The report back from Naples was that the pies were fantastic and a huge variety. In the picture above, Enzo is on the left. I came across this video because it was just classic regarding two Italian chefs trying to explain ovens, cooking times, etc. So incredible! Funny too! My buddy said a lot of great things about his time with Enzo and also said he did not speak a word of English, and neither did his pizza book.
"Soggy Pizza is a historical necessity". What a great line!
A great time had by all!
|"Night of 100 Pies" Naples Italy|
|Photo and video Credit Wayne Bradby|