Week 45: Pacific Islands – Kalua Pork Hawaiian Pizza

This week’s Pacific Island challenge spanned so many countries, it was surprisingly hard to stray from the enticing flavors that Hawaii offers. While Hawaiian pizza may be all too fitting for a pizza metatheme, the style actually originated in Canada, thus Kalua pork was slapped on for extra credit.

img_0070

Entrusting a slow cooker with three pounds of pork shoulder led to hours of tasty aromatics roaming around the house.

img_0071

In lieu of liquid smoke, I smothered the pork shoulder with a heap of smoked salt from Scotland.

img_0072

Canadian bacon was substituted with actual bacon because I do what I want.

jpeg-image-40a71826ba8e-1

Pineapple meanwhile remained pineapple.

img_0073

After a 12 hour cooking session, just a small portion of meat was pulled for topping purposes. The pork leftovers were later transformed into a week-long diet of carnitas tacos.

img_0075

The pizza base was a red pie with mozzarella, as per the standard Hawaiian pizza build.

img_0078

For wine, I opted to follow the “pork and pinot” pairing mantra and selected a New Zealand Pinot Noir not only for its punchy red fruit characteristic but also for the additional love tap on the Pacific Island theme, albeit sourced from the opposite end of the geographic zone.

img_0077

Spy Valley was a refreshing sipper of a wine that played nicely with the pineapple sweetness but also contrasted the heaps of savory notes brought on by the pork and bacon. It also went well with carnitas tacos.

Advertisements

Week 25: Caribbean – Pineapple & Mango Jerk Shrimp Pizza

For this week’s Caribbean challenge, I took on what seems to be the most common style tackled by many fellow redditors: jerk something. Having never tried jerk anything, I expected to fail in ways I wouldn’t realize without a basis for comparison. Ultimately, my goal was to scrape together a half-edible pizza, which (spoiler) I achieved.

IMG_7001

Jerk seasoning revolves around the aromatics of allspice and the intense heat derived from the Scotch bonnet pepper. Habaneros, which rank in the same Scoville neighborhood, were used in their stead.

IMG_7002

Borrowing a tidy pastry bag prep trick from work, I set raw shrimp in a wet marinade for a 12-hour swim.

IMG_7003

Meanwhile, I juiced a fresh pineapple and reserved some chunks for topping as well.

IMG_7004

Plucking from another jerk pizza recipe, I mixed the pineapple juice into tomato paste with red wine vinegar until a sauce like consistency was achieved.

IMG_7008

The remaining toppings were prepped for a trip to pizza town.

IMG_7005

To ensure the shrimp would cooked completely through, they were given a quick tour of a hot cast-iron pan before joining the rest of the pizza toppings in the oven.

IMG_7016

Mozzarella cheese was sprinkled on lightly for some cohesiveness and a small relief from the potentially high heat of the habaneros. Based on how badly my fingertips stung 12 hours and some 20 hand-washing sessions after I had last touched the peppers, I was ready for a battle.

IMG_7011

After sacrificing aesthetics of using whole shrimp in the name of overall consistency, I still went batty over the colorful vibe of this pizza.

IMG_7012

Distracting and friendly, these hues are a bit deceiving of the dangers here. Luckily, the sweetness in wine can play defense for your tongue.

IMG_7009

To help relieve the local wine shop, Village Vino, of the wall of tasty rosé they’ve amassed in a short amount of time, I selected a light and fruity style to accompany this pizza and all of its Caribbean flair.

IMG_7010

Hailing from the Chehalem Mountains of Oregon’s Willamette Valley, this Teutonic rosé bursts with fleshy melons and peach on a white pepper backdrop all while keeping a tame 11.54% abv. Such a plump, summer style is a hammer to a bad mood and does a pretty decent job wrangling in the spice on this pie. As this is a fruity but dry style, this wine is not as spice-repellant as a sweeter wine might be, but it does match the brightness of fruit in every bite. I consider the pairing passable and the pizza a win.

IMG_7015

It’s hard to say if I’m more excited about receiving my shiny new 25-week apple badge than I am about hitting the midway point to my 52-week commitment next week. I get that, like karma, these small achievements don’t mean much. But still…

pat on the back

Week 18: Brown Bag Lunch – Homemade Lunchables Pizza

This week’s Brown Bag Lunch challenge dangled the opportunity to poke at my nostalgia buttons and I took a swing at my very own set of homemade Lunchables pizza. Overall, this was a very smart decision.

JPEG image-D70DB9C12195-1

To begin, mini crust discs are made to fit the lunching tupperware I use on the daily for packing snacks for work. Puffing up in oven may be an issue, which can be remedied by a few stabs from a fork beforehand or a bit of pressure from above afterwards.

JPEG image-667A5B9143FA-1

Next the tomato sauce is made by gently cooking garlic in olive oil and then dousing crushed San Marzano tomatoes into the pot for a quick simmer. Fresh basil and dried oregano make up the whole of the spices used.

JPEG image-7C5203FE6EBF-1

Raw ingredients may vary based on personal preference but fresh tomatoes and pepperoni are great toppings of choice.

JPEG image-2B3F662A6476-1

A quick mix of cheddar and mozzarella made for a wonderfully complex assortment of cheese aromatics. For further instruction on preparing a two cheese blend, this brief video guide can provide the necessary guidance for mastery.

JPEG image-207162CEF148-1

Staging is key in creating a bag meal experience. For the majority of my packed food needs, I turn to a set of Rubbermaid kits I found at Costco once long ago. They just happen to fit the REI lunchbag I bought just as long ago.

JPEG image-571E10EDD635-1

Being the responsible worldly thinker that I am, I chose to feature my handy-dandy reusable lunchbox as my “brown bag” for this project. Stocked with plastic utensils and an icepack, all this lunch needs is a nice view and a cool breeze.

JPEG image-9AA5B761F2AF-1

The build is simple. A microwave or toaster oven can zap this mini pizza into a blissful dance through a flavor meadow, but the extra effort can be easily overlooked when hungry.

JPEG image-79DD3F42BF33-1

If wine is an option, rosé or lambrusco can make a daytime meal sing. If a lunch is forgotten until the later hours, a Louis Latour red burgundy can transform a Lunchables adventure into an epic midnight snack.

Surf Rider Pizza & Willamette Valley Pinot Noir

Tucked away from the Ocean Beach bustle of daytime drinkers, surfers and street gypsies, Surf Rider Pizza Café is a neighborhood gem with a local following earned with their east-coast style pizzas and welcoming hospitality. Unruffled by its OB pizza competitors (Newport Pizza and Pizza Port, gobbling up much of the Newport Avenue foot-traffic with their respective sets of fancy beers), Surf Rider prides itself in churning out a quality product with a zen-like OBcian attitude that spanks a little love into each of their hand-tossed pies.

The signature “Surf Rider Pizza,” is a mainstay in the by-the-slice offerings with roasted garlic, gorgonzola, basil, and tomatoes to entice hungry browsers. Even more tempting, the “Bacon Rider” specialty pie sports all the goodies of the house style with the brilliant addition of bacon, a decisive detail that wins my order. Mere blocks away, 3rd Corner wine shop and bistro keeps shelves stocked with fun wines, from which I source this week’s pairing: The Flood Pinot Noir (Chapter 24, Willamette Valley, 2012).

surfrider wine & pizza

Atop the thin chewy crust of the Bacon Rider, flavor colonies populate the cheesy plains in small groupings of finely chopped bacon and juicy tomatoes. Toppings are kempt and well integrated with the occasional sleeping giant of roasted garlic disrupting the scenery. While subtle in flavor, each bite of garlic clove disperses a tidal wave of sweet aromatic pulp that coats the palate with a soft-focus filter. At the opposite end of the spectrum, gorgonzola is immediately vivid and boisterous, giving the pizza a briny backbone.

slice & a glass

The new world Pinot Noir plays a refreshing role in the balancing act of this pairing, enveloping all the savory elements with a blanket of dark berry fruit. In turn, the contrasting saltiness of the pizza brightens these rhubarb and stewed strawberry qualities in the wine, which sing extra loud in the presence of bacon or roasted garlic. Layered aromas of black pepper, nutmeg, saline and damp earth builds upon this Pinot Noir like a cinematic portrayal of Hi-C’s Flashin’ Fruit Punch dabbling in a high school goth phase: a bubbly, fruity core indulging in dark makeup and a more complex sense of identity.

To contribute to the annual social event of going glossy-eyed numb while friends gather around the television for Super Bowl Sunday, I have gone samurai on my leftovers, chopping them into finger-food-sized pieces. Topped with a chiffonade of fresh basil, these puppies make for a pretty Pinterestable Super Bowl snack to share. In tow, the remaining wine will be a delightful byob treat to shed the gloss from my eyes and make this year’s Super Bowl that much less dreadfully boring.

super bowl sunday