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Jim Morrow's Famous Pizza Margherita Recipe

Ingredients (makes two 12-inch pizzas)

• 6 ounces mozzarella
• 1 cup semolina flour
• 2 cups all purpose flour
• 1 1/3 cup warm water
• 1 tsp salt
• 1 package yeast or 2 tsp fresh bulk yeast
• 1 tbsp olive oil
• One can diced plum tomatoes (preferably san marsano)
• 1 yellow onion
• 2 red bell peppers
• Corn meal
• Any desired toppings

A pizza stone is highly recommended.

Making the Dough

• Dissolve yeast in 1/3 cup warm water and let sit for five to ten minutes
• Put flour in food processor or large bowl
• Add yeast-water mixture to flour and mix for about ten seconds
• Add salt and olive oil and mix for another ten seconds
• Pour in remaining one cup of water and process dough for up to one minute
• Knead dough for five minutes
• Cover dough in olive oil and put it in a bowl to rise
• Let dough rise for two to three hours or until it doubles in size

Making the sauce

• Saute at low heat the diced onions and peppers for an hour
• Add canned tomatoes and continue to saute at very low heat for
at least one more hour.

Baking the Pizza

1. Soak grated mozzarella for one hour in three tablespoons of olive oil
2. Heat pizza stone in oven for 30 minutes at 450-500 degrees
3. Split dough in half and flatten until it's about 12 inches in diameter
4. Put grated cheese on dough
5. Sprinkle on oregano and salt
6. Sprinkle corn meal on pizza stone
7. Put a pizza on the pizza stone and cook for about 15 minutes
8. Add toppings,sauce, and parmesean cheese and finish cooking

Enjoying the pizza

Pizza is best when shared with teaching assistants.

[Editor's note: this was written by Ernie, when he was a teaching assistant and later edited by Jim]

Barbecued Pork Shoulder

Dry Rub for Pork Shoulder

• 4 tbsp paprika
• 4 tbsp brown sugar
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp ground cumin
• 2 tbsp chili powder
• 2 tbsp dry mustard
• 2 tbsp ground coriander
• 1 tbsp cayenne

Cooking Instructions

1. Rub shoulder all over and leave in refrigerator over night.
2. Barbecue in a covered barbecue, coals on one side, shoulder on other side for at least three hours. Temparature should be around 325 degrees.
3. Put shoulder in baking dish and seal with foil.
4. Continue cooking in oven at temperature of 300 degrees for seven to nine more hours.

Serve on buns with the following sauce:

• 1/2 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/2 tbsp sugar
• 1/2 tbsp red pepper flakes
• 1/2 tbsp tabasco
• salt and black pepper to taste

(Note, works best if shoulder is at least six pounds)

Tom Douglas' Salmon Rub (modified)

Mix together:

• 3 tbsp. brown sugar
• 2 tbsp. paprika
• 2 teasp. Kosher salt
• 1 1/2 teasp. black pepper
• 1/2 teasp. dried thyme

Potato Salad

Main ingredients

• 3 lbs. red potatoes, cut into 3/4 inch cubes, boiled in salted water for approximately 20 minutes.
• 1 sweet yellow onion, diced

Dressing

• 1/3 cup olive oil
• 1/3 cup seasoned rice vinegar
• 1 tsp. dijon mustard
• 2 tbsp. fresh chopped tarragon
• 1 tsp. black pepper
• 2 tbsp. fresh chopped parsely

Sour cream ice cream

Ingredients:

• 2 cups sour cream
• 1 cup plain yogurt
• 1/2 cup sugar
• 1/4 cup water
• a little vanilla

What to do with ingredients:

1. Dissolve the sugar in the water over low heat.
2. Let cool for 15 minutes.
3. Slowly mix the sugar solution in the sour cream - yogurt mixture.
4. Chill in the refrigerator for 4 hours.
5. Pour the mixture in the cylinder of an ice cream freezer and churn acording to the maker's instruction ( takes 20-40 minutes).
6. Transfer the ice cream to a container with a tight fitting lid and freeze in the freezing compartment of a refrigerator for 2 hours (you might skip this step).