Grilled Shrimp, Tomato and Pesto Pizza
from “Makin’ Pizzas on the Grill”

1/4 recipe pizza dough, prepared, recipe follows
1/4 cup basil pesto, recipe follows
1/2 pound fresh Gulf shrimp, peeled and deveined
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 fresh tomatoes, sliced thin
Fresh grated Parmesan cheese

1. Preheat grill to medium high heat. In a medium bowl, add shrimp and drizzle with olive oil. Toss to coat and season with salt and pepper. Thread on metal skewers or wooden skewers that have soaked in water for an hour. Place on grill and cook about 2 minutes on each side. Slide shrimp off skewers and set aside.

2. On the cooked side of the grilled pizza dough, brush edges lightly with olive oil. Spread pesto from the center, leaving a one-inch border around edges. Top with grilled shrimp and tomato slices. Sprinkle with Parmesan cheese.

3. Return pizza uncooked side down to the grill for 4 to 5 minutes, until cheese is melted. Remove from grill and transfer to a cutting board. Cut with pizza wheel and serve immediately.

Pizza Dough
Makes 4 pizza crusts for grilling

3 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3/4 cup warm water

Mix:
3 cups flour
1 teaspoon salt
1/2 cup warm water
2 tablespoons olive oil

1. In a medium bowl, combine the yeast, sugar, and 3/4 cup of warm water and stir. Make sure the water is warm, not hot. Set aside and let stand for 5 minutes.

2. In a large mixing bowl, mix flour, salt, 1/2 cup warm water and olive oil.

3. Once the yeast mixture has proofed, pour into flour mixture and combine. Knead for a few minutes on a well-floured surface. If mixture is sticky, add a little flour. Place dough in a lightly-oiled or sprayed bowl, turning to coat. Cover with plastic wrap or towel and let rise in a warm place for 45 minutes to an hour.

4. Punch dough down and knead for a few minutes on a floured surface. Cut it into 4 pieces and shape into balls.

5. Preheat grill to medium heat. With a rolling pin (or wine bottle, see below), roll each dough out from the center to desired shape and thickness on a lightly floured surface. Brush one side of each dough with olive oil.

6. Spray grill grates with non-stick cooking spray. Place dough oiled side down, one or two at a time, on medium hot grill. Close lid and cook 2 to 3 minutes, being careful not to burn. With tongs, check for grill marks to appear. The top of the crust will bubble. Carefully remove with tongs and a large spatula and transfer to a baking sheet.

7. Brush uncooked side with olive oil and flip back over to add toppings to cooked side. Return to grill uncooked side down as directed.

Basil Pesto

1/4 cup walnuts or pine nuts
3 garlic cloves, coarsely chopped
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
1/2 cup extra virgin olive oil
1/4 teaspoon salt and freshly ground black pepper to taste

1. Wash fresh-picked basil leaves and pat dry with paper towels or spin in a salad spinner.

2. In a food processor or blender, add nuts and garlic; process until finely chopped. Add basil, Parmesan and lemon juice and process until minced. With machine running, slowly add the oil in a steady stream; process until smooth.

3. Add salt and ground pepper to taste. Pulse again to combine. Store in an airtight container until ready to use. Makes 3/4 cup.

Belva’s Pimento Cheese
From the Minter City Rest Stop Menu

1 pound sharp cheddar cheese (or 1/2 pound sharp and 1/2 pound medium cheddar cheese)
1 (4-ounce) jar diced pimentos
1/2 teaspoon salt
1/2 teaspoon sugar
4 ounces Velveeta cheese
2-3 tablespoons grated onion
2-3 cloves garlic
1 cup Hellmann’s mayonnaise (not low fat, no time to cut calories)
1 teaspoon prepared mustard (ball park)
1 teaspoon Grey Poupon mustard
1 teaspoon Worcestershire sauce
Few dashes Tabasco, to taste
1 tablespoon fresh squeezed lemon juice

Grate the cheese in a food processor. Add all other ingredients and blend coarsely. Add the pimento last. Salt and pepper to taste. Go easy on the salt, as some cheese is salty to begin with. Be sure to taste as you go.

Lebanese Tabbouleh
From Marie Husni, Marie’s Lebanese Cuisine in Oxford

2 medium tomatoes, cut into small pieces
1/2 cucumber, peeled, cored and cut into small pieces
1/3 cup fine bulgur (cracked wheat)
2 cups fresh parsley
4 stalks green onion, chopped into small pieces
2 tablespoons dried mint or
1/4 cup chopped fresh mint
1/2 cup fresh lemon juice
1/4 cup olive oil
Salt and pepper to taste

Soak bulgur in water for 30 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid. Then toss the bulgur with the rest of the ingredients until well combined.

Watermelon, Goat Cheese and Basil Salad
From “Farm to Table”

1 watermelon, seedless preferred
6 ounces micro greens
1 bunch fresh mint, finely chopped
1 bunch fresh basil
2 ounces goat cheese crumbles
2 ounces white balsamic vinaigrette, recipe follows
Basil oil for drizzling, recipe follows
Fresh ground black pepper

Cut the rind off the melon and slice it into pieces ranging from 1/4- to 1/2-inch. With the slices take a square or round cookie cutter and stamp out serving pieces. Layer one to two basil leaves in between each piece of melon. Stack it as high as you can carry to the table. Directly on top of that add the micro greens and the mint that has been tossed together. Sprinkle the goat cheese around the plate.

Drizzle basil oil and vinaigrette around the plate. Grind some fresh black pepper. (Chef James Gentry, Magnolia: A Delta Grille)

White Balsamic Vinaigrette

1/3 cup balsamic vinegar
1 cup olive oil or mild flavored oil

Place all the ingredients in a blender and emulsify. Check for seasoning.

Basil Oil

3 cups fresh basil
1 cup olive oil

Place a pot of water on to boil and prepare a bowl of ice water. Place basil leaves in boiling water for about 30 seconds. Remove and place in the ice bath. Remove and pat dry. Place all ingredients in a blender and emulsify. Strain and let sit before using to let the sediment fall to the bottom.

Mock Ratatouille
from The Delta Bistro

It is called “mock” because of the lack of ratatouille’s signature eggplant. And since everyone always has tons of squashes…

2 pounds yellow squash, diced
2 pounds zucchini, diced
2 pounds tomatoes, diced
2 red onions, diced
1 green bell pepper, diced
1 pound green beans, cut in 1/2 inch sections
3 tablespoons garlic puree
1 cup olive oil
2 tablespoons balsamic vinegar
1 cup red wine
1 tablespoon each fresh basil and thyme, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon salt
1 teaspoon cayenne
1 teaspoon red pepper flakes

Begin with a large stockpot and heat oil. Add onion, pepper and garlic. Sauté till translucent and a little fond develops on the bottom of the pan. Add squash, zucchini, tomatoes and green beans. When they start to get soft, deglaze with vinegar and red wine. Cook ten minutes then add herbs and spices. Turn heat down and simmer for 30 to 45 minutes, stirring often. Serve with pasta if preferred. (Chef Taylor Bowen Ricketts, The Delta Bistro)