Posts Tagged ‘paw paw pizza’

The Incredible, Edible Mozza-Paw Egg

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Paw paws are not only the official fruit of Ohio but are also spectacularly flavorful in the few weeks of maturity here in the Southeastern corner of this “Buckeye” State.  Its this time of year that I find myself entombed in a broadleaf jungle of a massive paw paw patch looking up at a pair of testicular-shaped beauties and making a decision to either bend, shake or just grab, (Now, I know what you’re thinking- that’s disgusting you sicko!)

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You see, the paw paw trees that bear fruit are the medium sized ones that can usually be bent over, but some paw paws hang so high that you have to shake. Here is my son and I in a patch this year.

 

My intention weeks ago was to make a paw paw pizza, (Next blog entry) but I wanted to do something erratic, or if you will, out of the ordinary and since we were doing some fresh mozzarella fabrication, I thought an egg was an appropriate topping for said pizza. So here it is, but first another video about getting the flesh from the paw paw that some of you mere mortals may find annoying.

 

 

So, now that we have the custardy goodness in the bowl, its time for the “yolk” for my egg. Remember, that the ‘Vitamin C” I referred to is ascorbic acid in the form of lemon juice. This will keep the paw paw custard from turning brown.

 

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First take a hemispheric mold and fill as many half circles as you will need and place in the freezer. When frozen solid warm your finger under hot running water then rub the top of each half circle to melt some of the paw paw filling for cohesion with another. Place atop another half circle.

 

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Take both out of the mold and place in a square of plastic wrap and gently press together. The paw paw will melt quickly so you must work fast and get on ice fast.

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When the paw paw yolk is frozen, start the fresh mozzarella in the fashion of my previous blog post. Use only enough fresh curd as you will need. Heat the fresh curd and form and place in your hand. Quickly place the paw paw yolk in the center of the melting mozzarella and close the edges quickly. Even more quickly form the  mozzarella into an egg shape. Here I used a baking form pan to roll the mozzarella into shape. Place in ice bath quickly to set.

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When you are ready to place on a pizza, bring to room temperature, slice and place on a pizza. The yolk will melt out beautifully and people will think you’re utterly insane…until they eat this ‘gnad-pumping egg! late summer 2014 269ii Next on Pizza Goon, a real killer paw paw pizza!

Kimchi-cured Pork Belly & Paw Paw Jam Pizza

Three weeks ago, the end of paw-paw season neared and the last fat and ripe paw-paws clung on for dear life to each jungle-leaved tree. At this time of year, they are hard to spot because of lush foliage and shadows so gathering can be a real squint-fest.

This is why my son and I, with some friends, headed for the deep woods and did what everyone around these parts tells you not to do.

“When Paw Paw Hunting, Never Shake The Tree.” 

Well, since we ignored this sage advice and shook every tree to be found, my kids came up with another life-lesson;  If you do shake a paw paw tree,  “NEVER LOOK UP WHILE SHAKING A PAW PAW TREE.”

 

While we were out in the wilds of Athens County, Ohio, I picked up some Harmony Hollow pork belly and had it marinating in Kimchi no moto, or concetrated kimchi sauce. Then I selected some smooth double-cream brie, bitter raddichio di Treviso and flat-leaf parsley, crunchy pistachios and some roasted ancho chili’s. Best of all, I met up with Neal Dix of Shade Winery and he just handed me a cluster of beautiful chardonnay grapes he just harvested. (Thanks Neal!)

Recipe: One seven ounce dough ball from the Easy Dough Recipe on this blog.

One eight to twelve ounce piece of pork belly.

Three tablespoons of sugar.

One tablespoon salt.

Five turns of a pepper mill

Three tablespoons of kimchi no moto (or kimchi powder.)

One tablespoon Tamari soy sauce.

One tablespoon red miso.

                          

Place salt, sugar and cracked pepper into a bowl, add the kimchi no moto.

                            

Add the soy sauce, miso and pork belly and marinate in the refrigerator for 12 hours. Saute in a medium hot pan until the outside is carmelized, (about 12 minutes.) 

For the other toppings:

Three ripe paw paws

One clump of grapes, (preferably local and organic.)

Eight ounces of double cream imported brie.

Seven to eight leaves of raddichio di Traviso sauteed with a tablespoon of olive oil for four mintes on high heat.

One medium ancho chili, roasted on a hot grill until charred, cooled then peeled and sliced into strips.

One half handful of pistacios smashed with the flat of a knife.

Half a handful of Italian flat-leaf parsley.

 

 

                         

Take the grapes and smash in your had to render juice into the bowl. Disgard pulp and stems.

                          

Strain the grape juice and reduce by half in a saute pan.

                          

Pull the paw paw apart and gently take the pulp out of the paw paw. This will be messy, (get over it…har har) alot of pulp affixes to the seeds so you will have to squeeze and rub the seeds to get said pulp off. Add reduced grape juce to the paw paw.

                                                          

Slice the pork belly on the bias into eighth of an inch batons. Slice the raddiccio into inch long pieces. Smash pistachios with the flat of a knife.

                              

Form a disc of the dough and slice the brie and place on the dough. Add the raddichio then the roasted ancho strips.

                                                      

Put the kimchi marinated pork on top and bake in the oven for 12 to 15 minutes.

Place the paw paw and grape jam on top of the pizza in spokes and garnish with parsley. Heaven awaits!