A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using.
Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.
For best results, start with a home made turkey stock (we have a separate video on this in our related section below).
In this video we take our leftover turkey and gravy, and turn it into a delicious pot pie. This is a simple dish that will feed an army and quickly use up all of your Thanksgiving Day leftovers.
The crust for this pot pie is a simple 3-2-1 pie dough. This means 3 parts AP flour, 2 parts fat (in this case butter), and 1 part ice cold water.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
In a previous recipe on how to make halibut ceviche, we talked about our serving mechanism that we use at Stella, which is a freshly fried, miniature chalupa shell. Chalupa shells are different from tortillas in that they aren't pressed as thin and are fried instead of griddled.
