We Couldn’t Fuggetaboutit! Katz’s Pastrami on Rye Pizza Returns to Miami at Schwartz’s Pizzerias In September for Two Weeks Only

Look for the signs.

Homer, a pizza cook at Miami Design District, couldn’t believe his eyes!

Start spreading the news. Miami will have what the Big Apple is having… AGAIN!  Back by popular demand, the Katz’s Pastrami Pizza on Rye Crust that Michael conceived last summer will be available at all four South Florida pizzerias and new Atlanta location beginning Monday, September 17 until Sunday, September 30. Chef and Katz’s Delicatessen owner Jake Dell connected on a recent trip to NYC and hatched a plan to give the people what they want for the second year in a row.  We are positively verklempt — especially our pizza cooks who couldn’t get enough of this specialty inspired the icon’s famous sandwich the first go around.

Katz’s Deli famous pastrami, sauerkraut, rye pizza crust, mustard sauce, gruyère 18

“The original Lower East Side location is an obligatory stop on every visit,” Michael says. “Katz’s pastrami on rye sandwich is legendary — and one my all time favorites. I have to pinch myself that it’s going to be back in our pizza ovens!”

It’s always a pleasure to bring a taste of New York City’s iconic Katz’s
Delicatessen to the 6th Borough.  The Pastrami on Rye pizza will be available all day long during regular business hours, as well as delivery and takeout — until Michael has to call Jake for more meat!  Visit genuinepizza.com.com/locations to plan your visit and share the Jewish Deli love at #pastramionpie.  And remember you’ll never run out of pastrami at home by ordering your own at katzsdelicatessen.com – Katz’s ships nationwide.

 

All Sizzle, No Swindle in this Seashell Game

Harvey Cedars, the fish stew in the Michael’s Genuine Food cookbook, named for summer vacation.

Nothing is better to really enjoy summer – the way it is supposed to taste and smell — than seashells by the seashore.  We always love a good shellfish on the grill, and with Michael’s return from his annual family trip to Long Beach Island, NJ, we figured it was time to check in for his reflections.

Here’s what you need to know now, up and down the seaboard and especially on our favorite coast, bayside at Amara at Paraiso. Visit us on Sundays from 4-10pm for the weekly vacation we call the Sunset Beach Party.  This week we’re breaking out the Lynx Grill for the first time upstairs at the Paraiso Beach Club, serving oysters both au naturel on the half shell with turmeric mignonette and also hot off the grill with vinaigrette and farofa — the toasted cassava flour we love as a breadcrumb alternative.  It’s all about soaking up the juices and that summer feeling, before it’s gone!

SHOPPING

Fresh is king — Ask how long they’ve been in the case. Shellfish should absolutely smell briny and of the ocean, but not a persistent stagnant odor. You’ll know when they’ve turned.
Seasonal vs. Sustainable — You want great tasting ingredients either grown in the best conditions possible or wild caught in season.  Farmed isn’t a bad word where oysters are concerned. Duxbury, MA’s Island Creek Oyster Co. is a great example of an operation doing it right.  Closer to home, a special holiday on our radar this time of year is Florida lobster season.  Look for Chef Michael Paley at Amara at Paraiso to run some specials in the weeks to come to highlight this local specialty, Florida Keys-sourced from our longtime fishmonger and friend George Figueroa of Trigger Seafood.
Fresh or Frozen?  Both can work — all shrimp are flashed at some point in the harvest process, so again is more about the quality of the ingredient, who you are buying it from, and how long it’s taken to get to you since harvest.
Get little more than you need — Inevitably some won’t open nor pass muster.
Clean! — Where there’s shellfish there is sand, among other gritty, grimy things that need to be removed especially if you’re cooking inside a shell. Scrub with coarse steel wool or a stiff brush under cool running water. If the mussels have beards, pull them off. Pat dry.
Sourcing isn’t just about procuring the goods — If you don’t know, ask a good source. I trust Ed Levine for the diligently researched ins and outs of everything, and clams are no exception.  It’s always a smart idea to read up before digging in.

Fresno chile paste on the Lynx Grill – also a preparation at Amara.

GRILLING

Shell on — In most cases this is the best idea, especially if you’re going straight to the grate. Provides protection to the delicate flesh, as well as even cooking.
We like the juice – Try to conserve the natural liquor when shucking oysters. Better yet, pay for the convenience and have the professionals do it for you. Whole Foods does them by the dozen over ice.
Marinate — Shelled shrimp take very well to just olive oil, salt and pepper — or something thicker like the Fresno chile paste we use at Amara.
Crack the large ones — If you’re going big, with Prawns, Langoustine or Lobster, they’re going to grill best cracked in half. Start with cut side down to seal in the juices, then flip to finish. Baste with butter and herbs to develop flavor through caramelization.
Less is more — Always, but especially where cook time is concerned. Remember everything continues to cook for a period of time after you remove it from the heating element, shellfish especially due to their high water content. So pull them off a little earlier than you think.

[Recipe] A Niman Ranch Pizza 20 Years in the Sausage-Making

We fancy sausage. Italian sausage. With peppers and onions. And some mozzarella and sauce too!

When it comes to sausage-making, we are all eyes if the link is Niman Ranch.  Over the years we have gotten to know Sarah Willis and her humanely and sustainably-raised beef, lamb and pork at Michael’s Genuine® Food & Drink and most recently Genuine Pizza® and Harry’s Pizzeria®.  We believe so strongly in Willis’ mission that we made a commitment last year to exclusively source all our pizzerias’ pork and beef from Niman Ranch and have since then rolled out new menu items like Italian Sausage Pizza so our guests have more ways to enjoy them.  On special occasions, we are able to experience the roots of where it all began in person and reaffirm why we do what we do in the first place.  Next month we will have another such opportunity at the 20th annual Hog Farmer Appreciation Dinner celebrating the farmers living Niman Ranch’s mission on the ground with a feast cooked by a handful of its favorite supportive chefs.

Click here to watch culinary assistant Brandon Green make the sausage pie shine at Genuine Pizza Aventura.

“When I was first invited to visit the original Willis family farm and cook at the 2011 hog farmer appreciation dinner, going there and seeing where it all started that was the ah ha moment for me,” Michael explains. “We work really hard to operate our restaurants and create experiences for guests – and take care of our people. It’s all consuming. When we can get out and make a personal connection it really is everything, especially having enjoyed working with their ingredients for so long and in so many different ways.”

From September 6-9, Michael, Brad and I will make a trip to Iowa for a weekend of activities that connect the dots between source and recipient culminating in Saturday’s feast, a collaboration with chefs including Cal Peternell, Andrea Reusing, Ann Kim, Charles Phan and Todd Fisher.  Follow along on the Michael’s Genuine Instagram for an inside look at the people and the place that makes us feel good about this Italian Sausage Pizza in more ways than just taste.  Make it at home or enjoy it at a Genuine Pizza or Harry’s Pizzeria near you!

Italian Sausage Pizza with Peppers & Onions, Tomato Sauce & Mozzarella

Makes 1, 12-inch pizza

1 ball Pizza Dough (recipe follows)
1/4 cup tomato sauce (use your favorite)
4 oz mozzarella cheese, cut into 1-inch cubes
1/4 cup sliced roasted red bell pepper
1/4 cup yellow onions, sautéed until translucent
1/2 cup Niman Ranch Italian Sausage, sliced 1/2-inch thick on the bias

Pre-heat the oven to 500F.

Place pizza stone or baking pan on the middle rack and preheat it along with the oven for at least a good 20 minutes.

To prepare 1, 12-inch pizza, dip the ball of dough into a little flour, shake off the excess, and put the dough on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 12-inch circle either with your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through. Dust a pizza paddle (if you don’t have a paddle you can use a rimless cookie sheet as a substitute) with flour and slide it under the pizza dough; it’s easiest to top the pizza with the dough already on the paddle. Using the back of a large spoon, and starting from the center and spiraling your way out, distribute the tomato sauce in a thin, even layer. You want to see some of the dough peeking through. Sprinkle the mozzarella on top, then the peppers and onions and finally the sausage. Slide the prepared pizza onto the hot pizza stone or baking sheet and bake until the crust is properly browned, about 10 minutes. Check the bottom of the pizza to make sure it has been cooked properly—it should be rich brown and burnished. Transfer the pizza to a cutting board and cut into slices. Serve immediately.

Pizza Dough

Makes enough dough for 4, 12-inch pizzas

½ cup (120 ml) beer, such as lager or pilsner, at room temperature
2 tablespoons mild honey
1 (1/4 ounces/7 g) packet active dry yeast
3 cups plus 6 tablespoons (455 g) bread flour, plus more for stretching the dough
1/3 cup (40 g) whole wheat flour
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for oiling the bowl

In a small bowl combine the beer and honey with 1 cup (240 ml) room temperature water. The beer will foam a great deal when being poured into the measuring up, so let the foam subside before adding more liquid to get to the right volume. Sprinkle the yeast over the liquid and stir gently to dissolve. Let the mixture stand until it starts to foam, 5 to 10 minutes.

In a stand mixer fitted with a dough hook, combine both types of flour and the salt. With the mixer running on low speed, add the oil, then the yeast mixture, increase the mixer speed to medium, and mix until the dough comes cleanly away from the sides of the bowl, 3 to 5 minutes.

Turn the dough out onto a clean work surface and knead by hand for 1 to 2 minutes. The dough should pretty sticky and stick to your hands and the counter. It should leave behind a sticky trail; if you think the dough is a bit too wet, it is probably just perfect. Gather the dough into a ball and place in a lightly oiled bowl; turn it over to coat with the oil. Cover the dough with a clean, damp towel and let it rise in a warm spot until doubled in size, about 30 minutes.

Gently punch down the dough, cover with plastic wrap and let it rise in the refrigerator overnight and for up to 48 hours. (You can start the dough the night before you plan to make the pizza.)

Turn the dough out of the bowl onto a clean, lightly floured counter and knead gently for a few minutes. Divide the dough into 4 equal balls, about 8 ounces (225 g) each—the size of large tangerines. Roll the ball under the palm of your hand until the top of the dough is smooth and firm. Use immediately or wrap the dough balls individually in plastic wrap and freeze for up to 2 weeks. If using right away, lightly dust the dough with four, and cover with plastic wrap to prevent the dough from drying out. Let the dough come to room temperature, for about 1 hour, before using.

Have Your Pizza and Make It with Chef, too, at Fi’lia by Michael Schwartz

 

We just can’t get enough and apparently neither can you! Michael is making the rounds – the pizza rounds – to host cooking classes with dinner included at The Genuine Hospitality Group restaurants. Snag your spot before he runs out of gas!

Next up is our honest Italian spot for feel-good food — Fi’lia by Michael Schwartz at SLS Brickell in the heart of Downtown Miami. Whether after work with friends or for date night, this three course interactive meal experience including pizza-making session with Chef hits the spot. Tickets are now live here for his dinner and class on Thursday, August 23 at 6:30PM. Enjoy the following menu and be a part of the show with a spread of toppings to choose from for $105 all inclusive.  Learn to form and shape your own pizza — and only share if you feel like it!  No matter how you slice it, a night in good company and fun is ahead.

Pizza Making Activity Menu | served family-style

PASSED SNACKS bruschetta – eggplant spread – chickpea fritters
SALAD signature tableside caesar served with garlic croutons, anchovy and parmigiano
PIZZA make your own with assorted toppings
DESSERT chef’s choice, served individually
LIBATIONS welcome cocktail, sangria and beer