Sam’s Kitchen - Pizza Margherita

To be honest, K and I hardly cook in our brand new kitchen. It’s really bad actually… We typically hang out at my parents house and eat meals like this, this and this.

One day, K and I made a real effort to get off work early and cook a dinner for ourselves. First meal on our list was pizza! We made a pizza margherita that night, and I surprised by how easy it was. Check out the recipe below:

Ingredients

Note: You will need a pizza stone for this recipe. I used this one.

1 large ball of fresh mozzarella cheese
1 bag of pizza dough from Trader Joe’s
6-8 fresh basil leaves

— Sauce —
2 cans peeled tomatoes
4-5 cloves of garlic, chopped
3 tbsp extra virgin olive oil
1 bay leaf
1 tsp oregano
5 fresh basil leaves, roughly chopped
Salt and pepper to taste
Pinch of chili flakes

Directions

Brown the garlic and chili flakes in the olive oil in a sauce pan. Add in the tomatoes and salt, and let it stew for 20 minutes. Take a potato masher and break up the tomatoes until it’s a thick and slightly chunky consistency. Add in the oregano, bay leaf and basil and let the sauce stew for another 15 minutes. Let the sauce cool down before smearing it on the pizza dough.

Place dough on a floured surface and let it rest for 20 minutes.

Preheat oven to 450 degrees.

After it has rested, stretch the dough out to a round that’s 14 inches in diameter on a floured surface, then brush the dough with olive oil. Carefully transfer the dough to a pizza stone. Try not to press the dough into the stone. I made that mistake and lost some of my pizza crust. 🙁 Take heaping spoonfuls of the sauce and spread it over the dough. Extra sauce can be reserved for some tasty spaghetti!

Pinch off 1 inch chunks of the mozzarella and sprinkle it over the pizza. Take your fresh basil leaves and evenly space it over the pie.

Pop the pizza with the stone into the oven and let it cook for 18-20 minutes or until the bottom of the pizza is golden brown. The pizza should be crispy on the bottom and gooey on the top. Enjoy!

Special Xtra - San Francisco

Rated: ♣♣

Is there something extra special about Special Xtra? I’m sad to say, I personally don’t think so. I first heard about Special Xtra from SF Gate’s 92 Best Dishes in SF list. The same day I read the article, I rallied up my team at work and took a field trip to a little alleyway in the Financial District.

We each ordered the Macau Iced Coffee which was listed in SF Gate. Then we watched in anticipation as the barista mixed our drinks. She added (what seemed like) almost a cup and a half of whole milk, some simple syrup and a double shot of espresso made from Blue Bottle Coffee. The drink is served unmixed for aesthetic reasons, and I will admit that it looked very tasty.

After a quick stir and a giant gulp, I was disappointed. It tasted like a cup of milk with a hint of coffee. I liked that it wasn’t too sweet, but it didn’t have much coffee flavor at all which was a shame. I was mainly disappointed because I was expecting something similar to a Vietnamese Iced Coffee and got something totally different. I personally enjoy being able to taste and sense all of the aromas and flavors of coffee, and this drink didn’t do it for me. But hey, if you’re not a coffee drinker or you like weaker coffee, this drink could be amazing for you.

I would prefer to take my $3.50 and spend it on a Vietnamese Ice Coffee from Curbside Coffee (truck on the corner of Spear and Folsom). Their coffee is liquid crack.

Special Xtra
46 Minna St
(between 1st St & Shaw Aly)
San Francisco, CA 94105
Neighborhood: SOMA

Brass Knuckle Truck - San Francisco

Rated: ♣♣

As you might have learned from here, here, here and here, I have an obsession with fried chicken. Any time there is fried chicken on the menu, it’s mine. It’s a very bad addiction, and I swear I’ll get help next week.

But first, let me review the fried chicken sandwich from the Brass Knuckle food truck. Now, I would say I’m rather an expert at fried chicken sandwiches (cocky much?) from experiences at such places like Bakesale Betty, 4505 Meats and the BBQ line at Town Hall (during past summers). I’ve heard some talk about Brass Knuckle after the Eat Real Fest in Jack London Square this year and I knew I had to try. I’m not sure I’m thrilled about having the Truck Stop (alley on Mission between Fremont and 1st) only a few blocks away from me because it’s almost too easy to get delicious and unhealthy foods from the hottest food trucks.

So, when I learned that Brass Knuckle would be at the Truck Stop, I rallied up my team and we each ordered the Fryin’ Maiden, a buttermilk fried chicken sandwich with a jalapeno slaw. Oh before I forget, their entire menu is “rock star” themed. At first bite, I was a little disappointed. The chicken was juicy, but flavorless. It could’ve also used some extra slaw, though that didn’t taste like anything either. It was basically flavorless shredded cabbage with chunks of non-spicy jalapenos. Bakesale Betty’s still has the number one fried chicken sandwich in my book.

The sandwich came with a complimentary bag of french fries. This, I loved. Though, I’m pretty sure these were frozen french fries. They tasted like the generously salted golden fries at McD’s. Who doesn’t love that?

Overall, a disappointing meal. I wouldn’t order the Fryin Maiden again, but I’m interested in trying the Notorious PIG. That’s a pulled pork, bbq sauce, waffle sandwich!

Brass Knuckle Food Truck

Best Discovery This Season: Cookie Butter

Yeah, you read that right. The best discovery this holiday season, thanks to my brother, is Speculoos Cookie Butter from Trader Joe’s.

This spread has the texture and look of peanut butter, but the taste of a cinnamon snickerdoodle cookie. The label describes the “butter” as reminiscent of gingerbread and made of crushed cookies. It also suggests you smear this on pancakes or waffles. How great does that sound? I’ve been eating mine with Ritz Crackers. Something about the salty cracker and the sweet spread just works.

And if you’re wondering what Speculoos is, it is a shortcrust biscuit baked for consumption on St. Nicholas’ feast in the Netherlands on December 5th.

This is a seasonal item at Trader Joe’s, so stock up now before it’s off the shelf!