Nacho Pizza

Nacho Pizza Main Pic

The Best Nacho Pizza

Nacho Pizza is fabulous and once you see and taste it for yourself you’ll agree.  Nachos very often have a real nice spicy sauce over them with melted cheese, also Onions, Peppers, chopped Tomato and Olives, Avocado or Guacamole and very often, Lettuce and Sour Cream.  Well, you guessed it.  those are all of my ingredients for this Nacho Pizza and if you dare to try it out for yourself, you’re going to love it.

Pepperoni Vs. Nacho Pizza

Clearly, there’s no comparison between a classic Pepperoni Pizza and a Nacho Pizza.  In fact I’m just showing off a nice pic I took of this Pepperoni using Vita Versa’s Pizza Peal.  And I am so glad they sent it too me.  I had this old Baking stone I hadn’t broke out yet and I’ve just been dying to use it.  So between the two, i can crank out some fantastic Pizza.

The Pizza Peel is easy to use and making pizza is a lot more enjoyable now when pull this off the wall to slide the dough in and out.  As you will see in my Nacho Pizza Video down below, owning your own peal makes total sense.  And it cleans up and stores with ease.  So if you’re interested in Vita Verse’s Pizza Peel, check out their page.

You might also need a few other recipes if you want to make your Nacho Pizza the same way I made this one.  I’ve got those links listed down below along with the Pizza Dough recipe as well.

CLICK HERE for Pizza Dough
CLICK HERE for Kalua Pork
CLICK HERE for Green Chili Verde Sauce

Nacho Pizza Ingredients:

Pizza Dough for one 14″ Pie
1/3 cup Green Enchilada Sauce or Chili Verde
1 cup Colby Jack Cheese, grated
1 cup Pork, Chicken or Beef, shreaded
1/2 cup Pico de gallo, salsa
1/4 cup pepperoncini’s, chopped
1 small can Black Olives, chopped

Bake at 550° Fahrenheit for 6 minutes on a baking stone on the very bottom rack.  Top with chopped cold Lettuce, Avocado and Sour Cream.  Then serve each Nacho Pizza slice with Nacho Cheese.

Prime Rib Standing Rib Roast

Good Prime Rib

This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about.  I saved $20 bucks on this beef due to the fact that I scored a sale.  If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax.  The grocery store over stocked for the holidays, however, and that price dropped dramatically when they weren’t selling.  Instead of risking the complete loss with a toss, their loss is my gain.  There is only 2 days left on the expiration date but the meat still looks great.  And, after the price drop, there was an additional $5 dollar off coupon attached to the label, so this 7.5 lb Rib Roast only cost me $30 bucks!

Prime Rib is my Favorite

For me, Prime Rib was so easy to fall in love with.  I grew up eating the worst cuts of meat because my Mom just didn’t know what she was looking for when she would shop for steak.  Plus she was always buying the cheapest cuts to save money so we never got anything good.  And to make matters even worse, though she loved to cook. she wasn’t very good at it.  But for the longest time, i thought it was me.  I didn’t think I liked steak at all.  I had no idea that I just hadn’t had the right cuts or had it prepared right.  So if you can imagine the look on my face, the first time a slice of Prime Rib, with Aju, melted in my mouth, you can probably understand why this steak instantly became my absolute favorite.

Prime Rib Standing Rib Roast Ingredients:

1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
Aju (optional)
Horseradish (optional)

Marinade
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees Fahrenheit oven:

RARE (120-125 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (125-130 degrees F): 20 to 22 minutes per pound
MEDIUM (130-135 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (135-140 degrees F): 22-24 minutes per pound
WELL (145+ degrees F): 22-26 minutes per pound

Cover the Rib Roast with Salt and Pepper, especially the fat side.  Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides.  Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide).  Let the Roast cool for 5 minutes before cutting into the meat after cooking.  Then serve each Prime Rib Steak with Aju and Horseradish.

Cooking King Crab Legs

King Crab Legs

The Best King Crab Legs

The thing about King Crab Legs, or any crab legs for that matter, is that they are already cooked when you buy them.  I know, Shocker, right?  So all we need to do is reheat them and you just need to choose the method you’d like to prepare them.  Steaming is an easy way if you have a big enough pot that can be covered with a lid.  A few inches of boiling water in the bottom will get them done in about 4 minutes.  Just make sure that you get the water to a rolling boil before you actually add the King Crab Legs.  Most people don’t realize that you can actually cheat and take it a step further; you can usually have them steamed at the place of purchase when you are buying them.  Of course this means you need to be picking them up at meal time but if you’re waiting on the oven for bake potatoes, a quick trip to the grocery is perfect for that waiting time; just a suggestion.

Be Careful Grilling King Crab Legs

Grilling King Crab Legs leaves people oohing and awing every time you flip open the lid, but you need to be very careful not to dry them out.  Even though you tend to gain the Smokey flavor of the grill, you lose the natural flavors of the crab meat.  Remember this is just a reheat anyway so you don’t want them on the grill for too long.  10 minutes on low with the lid down, tops!

The oven will have a similar effect that grilling does if you don’t cover up the Crab Legs.  It will dry them out, and you will lose flavor.  The way I show you how to cook them in this tutorial is on a broiler pan covered with tin foil.  The reason I do it this way is because you get the best of both worlds.  By adding a half cup of water to the pan you get the steaming effect with convection as the heat rises from underneath the King Crab Legs, then the heat reflects off the foil, cooking the top.  It’s win-win.

You can do a reheat in the microwave, but I don’t recommend it.  In fact I don’t recommend that any meat go in the microwave for a reheat, EVER!  I’ll get into that at later time.

King Crab Legs and Santolla Reds

Now, the crab legs that I’m introducing are not your traditional King Crab Legs.  These are called Santolla Reds.  The reason I’m using these instead of the other is they are practically the same thing.  First off, they are almost exactly the same size; same look and everything that way.  The only difference that I’ve noticed is they are a little bit saltier, so I just use unsalted butter.  Second, it’s about the cost.  I wouldn’t be living up to my reputation as the Poor Man’s Gourmet Kitchen showing you recipes at “A Low Budget Wonder”, if I was showing off recipes that aren’t affordable.  Santolla Reds, if you can find them, are usually at least half the price of regular King Crab Legs.  I can pick them up at Smith’s right now, for $6.99 a pound, and that’s year ‘round!  Try getting more than a pound and a half of king crab legs at any restaurant these days for under $26 bucks!  It’s worth doing it at home, and worth knowing a few tricks to cooking King Crab Legs and other gourmet meals at a low budget wonder.