RECIPES

*All Joe's recipes are available in his cookbook in the shop!

Episode 01: New England Clam Bake 

Avocado Chimichurri 

*Perfect for lobster tacos!

 

This sauce is my go to rock star. My wife Carey puts it on everything!  Use it on chicken, in tacos, in eggs and even as a dressing for salads or vegetables! I love it on rib eyes right off the grill! Its uses are endless and always delicious.

 

4 cloves garlic

1 homemade pickled jalapeno w/ seeds removed

1 tablespoon pickled jalapeno juice

½ tsp. sugar

½ cup olive oil

½ tsp. red wine vinegar

½ tsp. salt

¼ cup canola oil plus 1 tablespoon

3 tbsp. fresh orange juice

1 tbsp. lime juice

½ of an avocado, pitted and skinned

2 cups fresh cilantro

1-cup fresh parsley

1-cup fresh mint

 

Blend first 11 ingredients for one minute on high until fully incorporated. Add all the fresh herbs and blend until almost smooth.

 

Episode 02: Tamale

Cochinita Pibil Pork

I discovered and fell in love with this traditional dish from the Yucatan when I was living in LA. Pork is slathered in an earthy, citrusy achiote paste and then wrapped in banana leaves and slow roasted until its pull apart tender. The first time I tasted it I felt transported back generations. It felt so simple and complex at the same time. It warmed my soul and gratified my belly. I was infatuated. I use this in my tamales because this plus tamales equals insane yumminess.

 

 

 

4 lb. Pork shoulder

1-cup achiote paste

20 cloves of garlic divided

3 fresh or frozen banana leaves

2 white onions chopped

2 serranos chopped

1 orange cut into flat 1 inch slices

1-cup homemade chicken broth

 

 

 

Place the pork butt on a clean cutting board and pierce fifteen 2-inch deep holes evenly over the top of the shoulder. Insert 15 of the whole garlic into the holes. Layer your slow cooker with banana leaves. Spread the remaining 5 garlic cloves, ½ the chopped white onion, ½ the serrano and half the orange slice on the bottom of the slow cooker on top of the banana leaves. Place the pork in and pour the chicken broth around it. Top with the remaining onion, serranos and oranges. Place a banana leaf over the top and tuck in the sides so the pork is covered. Place the slow cooker on high for 6 to 8 hours. When it’s done it should be tender and pull apart. Stuff it in tortillas, use it for a killer quesadilla or do what I love to do and stuff it in the ultimate tamale!

 

Episode 03: Reuben

Rye Bread

Making you own bread is so satisfying and it’s super delicious. Plus you can really change the flavors to make it just right. It takes some time but when you make the Rueben with this….LOOK OUT!

 

1-cup warm whole milk (warmed to 110 degrees)

2½ tsp. yeast

 

1 tbsp molasses

1-tbsp honey

4 tbsp melted butter

1 egg

2 tsp. kosher salt

1 ½ tbsp ground caraway seeds

1¼ cups (151g) rye flour

2 ¼  cups (271g) AP flour

 

Top Crust

1 large egg, beaten mixed with a Tbsp of water

½ tbsp corn meal

¼ tsp. ground caraway seeds

 

 

Combine the warmed milk molasses honey, and yeast in the bowl and let it bloom for 10 minutes. In a separate bowl mix rye flour, all-purpose flour. Grind salt and caraway seeds together until fine and combine with flour, whisk them together well. Add melted butter and egg to bloomed yeast mixture. Pour the flour mixture into the bowl of electric mixture, add the wet mixture and beat at medium speed until the mixture forms a sticky ball about a minute or two.

 

Remove the dough from the bowl, it will be tacky but don’t panic. Place on light floured surface and kneed for one minute it will become smooth. Using your hands, form the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap and set-aside in a warm place until it doubles in size, about 1 and 15 minutes. I like to set in on the side of the oven as it preheats.

 

Preheat the oven to 350 degrees F and lightly grease and cornmeal a 8 ½ x 4 1/2 baking pan, sprinkle with some cornmeal and tap it to completely cover sides.

 

Remove the dough from the bowl and gently knead the dough 2 or 3 times and shape it into log to fit the prepared baking pan. Again we are going to cover with some plastic wrap and set-aside by the oven once more until it doubles in size, about 1 hour. One it has risen remove the plastic wrap and using a pastry brush, brush the egg wash lightly over the top of the dough, mix cornmeal and ground caraway and sprinkle over the top. Bake until brown, about 45 minutes but it’s best to use an internal thermometer. You are looking for internal temperature of 190 degrees. Remove from the oven and cool on a rack. Now make your Rueben and love life!

 

Episode 04: Hotdogs & Hamburgers

Homemade Ketchup

 

Homemade ketchup. Really Joe? Now you’ve gone to far. But wait, hear me out. Once you try this you will be astounded at the deep flavors. I add chipotles to this for a little kick! This is not your parent’s ketchup. No preservatives, no dyes. Just from scratch yumminess.

 

 

4 cups fresh tomatoes, skins removed, chopped

1 large onion, chopped

6 garlic cloves, chopped

1 tsp. salt

2 tbsp. canola oil

1 tsp. mustard powder

1 tsp. celery salt

2 tbsp. chipotles adobo sauce

1/2 tsp. smoked paprika

1/2 tsp.  ground allspice

½ tsp. black pepper

2 tbsp. tomato paste

1/2-cup dark brown sugar packed

1/4-cup cider vinegar

1/4- cup champagne vinegar

 

 

In a large Dutch oven, heat the oil over medium heat and add onion and sauté for 5 minutes, then add, garlic and sauté for 5 more.  Stirring constantly. Add mustard powder, celery salt, chipotles, paprika, allspice and pepper and cook  for 2 minutes stirring the whole time.

 

Add your tomatoes, tomato paste, brown sugar, and vinegars and then simmer uncovered, for 1 hour. Stirring often. You have to be careful that it doesn’t burn so make sure you are stirring. Use an immersion blender and blend it until it’s smooth.  When it’s cool. Place into mason jars and let it sit in your fridge overnight. The next day make a burger or dog, put the ketchup and smile widely.

 

Episode 05: Pizza Pie

Beer Pizza Dough

I love pizza. I mean I LOOOOVVVEE pizza! I have passed this gene onto my kids, big time.  That’s why I created this dough because when my kids want pizza they want it now. Rising, punching down and waiting 24 hours is not in a five or two year olds vernacular. So I needed fast dough that didn’t take a whole day to rise. When you make it, it’s ready to go! It’s an instant pizza party! It’s also great for calzone, pretzels and even cinnamon rolls!

 

 

1 packet (2 ¼ tsp.) of active dry yeast

1 tsp. olive oil

1 tsp. of sugar

1 (12 oz.) good beer - use one you would drink

         -Use 12 oz. of water instead of beer for regular pizza dough

4 cups  (510g) flour (plus more for dusting)

½ tablespoon baking powder

1/2 tbsp. salt

 

 

 Crank your oven to 500 degrees. A really hot oven equals a crispy crust.

 

  1. In a liquid measuring cup mix the beer and sugar until dissolved and then add yeast - let sit for 2 to 3 minutes until  it foams and then add the olive oil.

  2. In the meantime combine flour, salt and baking powder in separate bowl.

  3. Combine the wet with the dry and stir. Just a heads up the dough will be sticky. Don’t worry it’s all good.

  4. Dust your counter with flour. Dump the dough onto it and give it a light coating with the flour. 5

  5. Knead the dough for about a minute to make it pliable and smooth. 6

  6. Now take the dough and divide it into 2 equal parts. You are now ready for pizza making! How exciting! I do not like to use a rolling pin for this. Use your hands, it’s fun! The pizza keeps that light airy quality when you use you hands.

 

  1. Start in the center; use your fingers to press the dough to about a 1/2-inch thick. Turning and stretching the dough as you go. You want your pizza around 12 inches around. 8

 

  1. Pinch the edges to form the crust. Place the dough on a pizza peel. Add sauce and toppings.  Homemade Bacon, pepperoni, veggies, really anything goes awesome!

 

  1. Launch onto your pizza stone or Baking Steel cook for 4 minutes, give it a 180 turn and cook it for another 4 minutes until the bottom is crispy. 

 

  1. Remove it onto wire rack. Let it cool for a minute, slice it up and chow!

 

Episode 06: Whole Hog

Blueberry Chipotle BBQ Sauce

My in-laws Ben and Sharon are from Maine. When we visit during the summer fresh blueberries are everywhere. Well I love me some sweet and spicy BBQ sauce so when I wanted some spiciness my first though chipotle. Smokey, fiery the perfect compliment to the blueberry. I gave it try and damn! Perfect for the whole hog! This is also rocking on grilled chicken.

1 tbsp. canola oil

3 cloves of garlic, minced

2 tsp. fresh ginger minced

2 tbsp. chipotles in adobo

2 cups fresh blueberries

1/2-cup homemade ketchup

1/3-cup cider vinegar

2 tbsp. brown sugar

1 tbsp. molasses

1/8 tsp. ground allspice

2 tbsp. fresh lemon juice

1 tsp. kosher salt

 

1.In a Dutch oven heat the canola over medium heat.   

2. Add the garlic, chipotles and ginger stirring, for a minute.

3.Add in the blueberries, ketchup, vinegar, brown sugar, molasses and allspice, stir for 1 minute to combine thoroughly.

4.Lower the heat and bring the sauce to a simmer.

5. Cook for 15 minutes, stirring every couple of minutes.

6. The pectin in the blueberries will release and naturally thicken it.

7.Take it off the heat and stir in the lemon juice,

8. grab your emersion blender and puree until it’s smooth and then you are good to go!

9. maybe a slide of it on finished dish or me smiling. Something yummy or funny

 

© 2023 by Joe Gatto's From Scratch.   Photos by Kate Doherty

  • Instagram - Black Circle