By current state testing standards, I would have been considered an average “English” student in elementary school. Not a confident reader. Writing assignments were like a death wish. One Summer, Glenn and Shirley a.k.a my parents, felt it was best to quarantine me to our home writing book reports. Please note… Hans Christian Anderson did not develop a yearning to read or write. Eventually my parents had the epiphany, I should be reading and writing about the things that I had an interest in; sports, science, current events, flowers. Newsweek, Time, the sports page, Better Homes and Garden. I was a little eclectic. Such a teachable moment for me in my childhood. Fast forward just a few years, what was once the bane of my exsistance, is now one of my passions. Pulitzer Prize winning not just yet, but I’ve found my voice through sports and food. For that I’m grateful.
Aaron Wilson writer for the Baltimore Sun…and some funky lighting
One of my guests on this week’s show, Aaron Wilson, has the love of the word. In 7th grade, he got hooked on reading the sports page in the Washington Post. These days Aaron writes for the Baltimore Sun as the beat reporter covering the Baltimore Ravens. Unlike myself, Aaron is an award winning writer. Rather impressive I would say. He was a joy to have in the kitchen; easy going, very knowledgeable about the Ravens, and was well informed on the meats used to make our Stromboli. Real talk, there was no coaching involved.
Patrick Boyle….good lighting
For this particular show, I luck up with two guests. Patrick Boyle, who ended the 2013 season Washington Redskins, was also on hand for game day cooking. Patrick and I discussed the obstacles when working to make the rooster of an NFL team. Patrick also spoke about the training regiment involved when doing it on your own. My man had been fostering his “kitchen skills” and was a fine sous chef.
Rehearsing how to dredge chicken between takes
Chicken Parmesan sliders were on the menu. Of course I fry the chicken.
Chicken Parmesan Slider…
I use fried pizza dough for my roll :)
- 2 chicken breasts
- 1 roll of pizza dough or 1 large dough ball
( I typically go to my local pizza shop and get dough for these sliders)
- vegetable oil
- 2 cups flour
- 4 eggs
- 4-5 cups of panko bread crumbs
- 2 tbsp dry Italian seasoning
- 2 tsp garlic salt
- 1/2 cup Parmesan Cheese (from the plastic container)
- 2 jars of your favorite marinara sauce
- shredded mozzarella cheese
1. In a large skillet, pre- heat vegetable oil to 350 degrees.
2. Roll out pizza dough. Using pizza cutter, cut dough into rectangular pieces. Just eyeball size. Consider you’re making sliders.
3. Fry in vegetable oil. Using tongs keep the dough from possibly getting “puffy”. Fry until golden brown on each side. Fry 1 to 2 pieces at a time.
4. Place on a paper towel lined plate. Fry all dough.
5. Cut chicken breast in half (butterfly). Then cut into finger like strips. Each half should produce 3-4 strips.
6. Set up dredging station. You will need three shallow dishes (or one shallow dish for the eggs and two large ziplock bags for the flour and panko). In the first dish place the flour, the second whisk the eggs, and the third the panko bread crumbs. In the panko bread crumbs add the Italian seasoning, the garlic salt, and the Parmesan cheese. Mix around.
7. Dredge the chicken. Flour, egg, and then panko bread crumbs. I place the chicken on a plate and allow it to rest before frying. After all pieces have been dredged, you can use the same oil and fry chicken in 350 oil until golden brown. About 4-5 minutes.
8. Remove from the oil and place on a paper towel lined plate. Season with a little salt.
9. While frying the chicken, in a medium sized sauce pan, heat up the marinara sauce.
Assembling the sliders
- With a small sharp knife, cut a “slit” in the fried pizza dough and make a pocket.
- In the pocket, put some marinara sauce and shredded cheese. Dip chicken in marinara and top with shredded cheese. Put chicken into the dough pocket.
Award Winning PB&J Bites…..
- 2 rolls of seamless crescent sheets ( Pillsbury)
- block (8 oz) of softened cream cheese.
- 1 cup strawberry jelly (divided 1/2)
- 1/2 cup peanut butter
-1 cup confectioners sugar
- 1/4 cup milk (possibly more to get necessary texture for peanut butter glaze)
1. Pre-heat oven 350 degrees
2. In medium sized mixing bowl, cream together softened cream cheese and 1/2 cup strawberry jelly.
3. Unroll crescent dough, using rolling pin spread dough to uniform rectangle.
4. Spread cream cheese mixture on dough leaving a 1/2 inch boarder on the dough. If not the mixture will come out went rolling.
5. On the long side of the dough, begin rolling into a log.
6. Once rolled, pat to tighten the log.
7. Repeat and make a second log.
8. Place on a parchment paper lined baking sheet.
9. Put into the refrigerator for 10-15 minutes.
10. Remove and cut into medallions. Each log should produce 12.
11. Bake at 350 degrees for 11-12 minutes.
12. Peanut butter glaze. Mix peanut butter, confections sugar, and mix. This mixture should be smooth and not thick.
13. Once the rounds are cooled, dip into glaze. Swirl and let excess run off. Top with some of the remaining cream cheese mixture and add a small dollop of jelly.
- 1lb Genoa Salami sliced
- 1lb Capicola Ham slice
- 1lb Pepperoni sliced
- 1lb provolone sliced
- 1 cup shredded mozzarella cheese
- jarred marinara sauce
- 2- 3 containers of store bought pizza dough
- eggs (2 whisked)
1. Pre-heat oven to 350 degrees
2. Roll out pizza dough, slightly offset of the middle, begin to layer the meats. I start with salami, ham, and then pepperoni. Drizzle with mustard. Top with shredded mozzarella and slices of provolone. Repeat layers. Fold over pizza dough and pinch. I tuck and roll and then pinch. Brush on egg wash with a pastry brush.
3. With a sharp knife, slit dough for ventilation.
4. Bake 20-25 minutes..until golden brown.
5. On stove top in sauce pan, heat up marinara sauce
6. Serve up stromboli with marinara
Remember….Who Do You Want In Your Kitchen On Game Day??