Easy Grilled Pizza From J. Baldwin's - KMSP-TV

Easy Grilled Pizza From J. Baldwin's

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It's been a long year for restaurant owner and Executive Chef, Jeff Baldwin.  Last May, a fire destroyed a major part of his prized establishment in Clint own Township. The electrical fire ruined the entire dining room and the office area of J. Baldwin's. But, they are back now and better than ever. Customers are loving the new look of the renovated dining room and the new menu items from Jeff's son, Chef Michael Baldwin.

J. Baldwin's Restaurant

16981 18 Mile Rd.

Clinton Township

(586) 416-3500

Chef Jeff and Chef Michael joined us Friday to show how to make a few seasonal dishes.

Fig & Pig Thin Crust Pizza                           

Serves: 1ea/ 8 slices

1 ea. Dough Thin Crust Pizza                                                 


2 oz Prosciutto                       

1 oz Fig Jam                                                                           


1 oz Arugula

2 oz Mozzarella brick cheese, shredded                               


Light drizzle, Truffle Oil

3 oz mozzarella, pulled                                                          

Method:

Press dough in dough press, coat with fig jam. Pull apart mozzarella and scatter amongst the dough, sprinkle shredded mozzarella as well. Add prosciutto & bake until golden brown. Finish with arugula tossed in truffle oil. Cut into 8 uniform slices.

Lobster Pomodoro                                                                    


Serves: 4

12 oz spaghetti                                                                                                 


1 Large Shallot, finely chopped

Kosher Salt                                                                                                      


1 tsp. crushed red pepper flakes

2 Tbsp. Olive Oil                                                                                               


1 Lb Picked/Cooked Lobster Meat

2 Tbsp. Unsalted Butter                                                                                               


Freshly Ground Black Pepper

1 Lb Cherry &/or Golden Tomatoes, halved                                        


1 tsp. Finely Grated Lemon Zest

(Lemon Halves for serving)                                                                         


2 tsp. Fresh Parsley, chopped

Method:

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Heat oil and butter in a large sauté pan over medium-high heat. Cook shallots and red pepper flakes, stirring often until shallots are softened (approx. 2 min). Add tomatoes and cook, stirring until soft (approx. 5-8 min).

Add lobster meat to sauté pan, and toss to coat, Add pasta and a half cup of the reserved pasta cooking liquid (season w/ Salt & Pepper). Cook, while tossing constantly and adding the rest of the reserved cup of pasta cooking liquid (or a bit more if need be), until sauce thickens and coats pasta (approx. 2 min). Garnish with lemon zest, parsley and halved lemons (to squeeze over).

 Lobster Rolls                                                                                


Serves: 8

2 Tbsp. Sour Cream                                                                           


1 tsp. Tarragon

2 Tbsp. Mayonnaise                                                                           


 2 tsp. Dill

1 Tbsp. Dill Pickle, small diced                                                          


2 tsp. Lemon Zest

2 Tbsp. Celery, small diced                                                                


 1 Tbsp Shallots, minced

1.5 Lbs + 1 ¼ c Lobster Meat                                                             


 Salt & Pepper, to taste

1 Tbsp Unsalted Butter, softened, room temp.

Method:

Chop Lobster meat and put in medium bowl, dice dill pickle, celery, & shallots then add to bowl. Fold in sour cream, mayonnaise, and butter (gradually). Zest 1 lemon into the bowl, add tarragon and dill; Season with salt and pepper to taste.

*For the rolls, use brioche buns, halved, & filleted*



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