Sam the Cooking Guy has a brand new outdoor kitchen. A few years ago Sam’s indoor kitchen was renovated and Sam says the back yard cooking area was decimated during construction. Over the years he has been able to cook outside but it was just an OK space. Not anymore! Sam shows off his new kitchen and makes; Ricotta Arugula Pizza, Green Chili Cheeseburgers and Japanese Spice Shrimp Skewers.
Sam’s new kitchen has a wraparound counter with seating for ten, an amazing BBQ grill and an Evo grill/griddle. It is complete with cutting board, sink, refrigerator and icemaker. Standing behind the counter Sam says he feels a little like Captain Kirk sitting in the Captian’s chair – it is the command center.
For the first recipe Sam is making Ricotta Arugula Pizza. To make the pizza you will need:
- 3/4 cup ricotta cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 ball pizza dough or pre-made crust
- 1/2 cup mozzarella shredded cheese
- 1/4 cup grated parmesan cheese
- 1-2 cups baby arugula
- Kosher salt & fresh ground pepper
- Extra virgin olive oil
To make the pizza:
- Preheat the grill. Sam’s grill has two heat controls. After heating the grill he turned off the right side of the heat and will place the dough on the right side, off the direct heat. With the lid closed the grill will act as an oven.
- Oil a baking sheet, place the dough on the sheet and add a little oil to the top of the dough and spread the dough thinly into the preferred shape*
- Place the dough directly on the grill and close the lid
- In a bowl add ricotta, a splash of olive oil, garlic and red pepper flakes mix thoroughly
- Check dough on grill and rotate it one half turn creating grill marks and browning on the bottom
- Remove dough from grill when bottom is browned and spread ricotta mixture on browned side of dough
- Add mozzarella and Parmesan and return to grill and continue baking until dough is brown and cheese is bubbly
- Remove pizza from grill, top with arugula, drizzle with olive oil and season with salt and pepper if needed
Sam cuts the pizza and has a taste. It has a nice crunch when cutting and a delicious flavor.
*If using premade dough Sam recommends taking it out of the refrigerator an hour before you want to use. It makes it easier to press the dough in the pan.
Sam is going to use the Evo grill to make a Green Chili Cheese burger. But before he does that he uses his other grill to char a green chili and a thick slice of white onion. Sam does not give precise measurements for this so you will need to use your best guesstimation.
To make the Green Chili Burger you will need:
- Ground beef – 80/20
- Ground brisket
- Kosher salt and fresh ground pepper
- Olive oil
- 1 large green chili charred and chopped
- 1 thick slice of white onion charred and chopped
- Garlic minced
- Munster cheese slices (or your preference)
Sam removes the charred chili from the grill and runs water over it to remove the charred skin. While the water is running he also removes the seeds to reduce the heat.
To make the burgers:
- In a bowl combine the ground beef and ground brisket adding salt and pepper, a dash of cumin and a squeeze of olive oil and mix well without overworking
- Form into thick burgers and place on grill. Sam uses a little olive oil on the Evo grill before adding the burgers
- Chop the green chili and onion together and set aside
- In a bowl combine mayonnaise, parsley, a sprinkle of cumin, 1 clove of minced garlic, salt and pepper and mix well
- After a few minutes check the burgers and flip
- Slice the buns and brush with a little olive oil and place on the grill to toast
- When the burgers are almost done top with a slice of cheese and continue cooking to desired doneness remove from grill and assemble
- Spread mayo mixture to bottom bun, add burger, top with chili and onion mixture and top bun
Sam cuts the burger. It is juicy and full of flavor.
The final dish is simple and quick. Sam uses his Evo grill to make Japanese Spice Shrimp on Skewers. Sam likes to place shrimp on skewers upright rather than crosswise. He feels it is easier to eat off the skewer.
To make the shrimp:
- Size 21/25 shrimp (about 10-12 in a pound) cleaned and deveined
- Skewers for each shrimp
- Kosher salt
- Japanese mayonnaise
- Togarashi – Japanese Pepper Spice
- Kitchen torch
- Remove the tails from the shrimp
- Starting at the tail end place shrimp upright on skewers straightening as you go (Sam is using his flat Evo grill and will be able to place the shrimp around the sides of the grill keeping the skewer off the heat. If you are placing the shrimp and skewers on the grill the skewers should be soaked before using)
- Add EVOO and kosher salt to the shrimp and place on the grill. Cook the shrimp for about 2 minutes per side
- When shrimp are done remove and place on a plate
- Brush each shrimp on one side with Japanese Mayo and sprinkle with Togarashi
- Using a kitchen torch, torch both sides of each shrimp
Sam pronounces the shrimp skewers amazing!
On this episode Sam shows off his new outdoor kitchen and says goodbye to his friend Shannon. Shannon has been photographer and editor for Sam the Cooking Guy for seven years and over 100 shows. Shannon and family are moving to the northwest to begin a new adventure.
Good luck Shannon and good job Sam.