Fresh Mozzarella Planks Food

FRIED MOZZARELLA STICKS

Steps:

• Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
• Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
• Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
• Serve hot with Homemade Pizza Sauce on the side.
• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD

Steps:

• 1) Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. 2) Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside. 3) Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once. 4) Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

FRESH MOZZARELLA

Steps:

• In a large stock pot add the water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer and remove from heat.
• While waiting for water to boil, the mozzarella curd needs to be shaved with a sharp knife into thin layers and set aside in a large bowl.
• When water is ready, ladle over the shaved curd, just enough to cover. Allow curd to warm before you begin forming your mozzarella. Using a wooden spoon, stir the mixture until the curd begins to pull (you should have a string like effect). Work quickly with the curd to achieve a consistent silken texture. Hold the cheese in the bowl with wooden spoon and pour off excess water. Take the cheese in your hands and begin to fold under itself creating a round shape of desired size. Pinch between your thumb and index finger, place fresh mozzarella in a bowl of cool water, continue this process until all the fresh mozzarella is formed.

MAKING FRESH MOZZARELLA CHEESE

Steps:

• In a large stock pot, add the water. Add enough salt to the water until it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mixture until the curd starts to pull. Using your hands or a spoon, pull the cheese until it begins to hold shape. It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. It is like you are pulling taffy. If the cheese hardens to soon, dip the cheese back in the water and repeat the pulling process. After the desired weight is achieved dip the cheese in an ice bath. The cheese can either be stored in salted water or rolled in plastic wrap. If you want to flavor the cheese, add the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese.

FRESH MOZZARELLA BALLS

Steps:

• Add 2 tablespoons salt to 4 cups simmering water.
• Chop the cheese curd and add to a large bowl. Pour the simmering water over the chopped curds.
• Use 2 wooden spoons to push the curds together to make one ball. Move the ball around in the water for roughly 1 minute so it can become pliable.
• While wearing thick dishwashing gloves, remove the curd from the water and pull it into a long cord and fold it back onto itself. Do not overwork the cheese or it will become tough.
• Pinch off the mozzarella to create balls and tuck the end under each ball for a neat appearance.
• Place the mozzarella into a bowl of cool water.
• Store in the salted water you used to soften the curd.