It’s football season again! Some might say there is no off season. Given all that was in the news this year I think there might be some truth to that. I won’t rehash the tabloid stuff or bemoan the loss of the name brand receivers. Let’s face it, there’s already a ton written on both topics and talked about way too much on the talking head shows. If we recall, some of Brady’s winning-est years have come by way the least hyped receiving corps.
To kick off today’s games I’m planning a two parter. Part one, head out to join some friends at Cask & Vine for the first half of the game. That will give me time for the pizza dough to proof. Part two of my day will be enjoying some home made picante and chips to finish the Pats game followed by a homemade pizza. Read on for some today’s food and beer game blog.
Picante – addictive!
- 2-3lbs tomatoes diced into small cubes
- half of a red onion diced
- 2-3 jalepenos diced – seeded if you don’t want it hot. I like to leave the seeds of one jalapeno.
- Chopped cilantro – a full bunch
- 2 cloves garlic, minced raw
- One lime sliced and squeezed over picante
Mix ingredients and enjoy.
- 4 cups of flour – I like unbleached King Arthurs flour
- 1 1/3 cup of 85ish degree water – prep first and put a packet of bread yeast in to rehydrate
- 2 tablespoons of olive oil
Put the ingredients in a mixer and let it mix for 10 minutes or so. Allow to proof for about 2 hours.
Making the pizza
- Roll out the dough. Cover with an even mix of picante. Don’t pile as it will cook down and add some moisture to the pie. Cover with a 1 1/2 to 2 cups of mozzarella. Add pepperoni if desired.
- Cook at 350 degrees for 23 minutes or until crust is golden and cheese is melted.
I’ll be enjoying the first part of my day with some draft White Birch. Then I’ll be switching to a growler of Belgian Style Pale ale to close out my day. Oh, happy day indeed!