Morris Press Cookbooks LogoCookbooks For Sale Logo
home email map
      SEARCH FOR:       FIND:       FROM:       VIEW:      
Add / Edit your book.
To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

The Parking Lot Chef


	Cookbook Image - 293502	Title: The Parking Lot Chef	By: The Parking Lot Chef	Group/Family Location: Hudson	Organization: The Parking Lot Chef
Book Number: 293502
From: Hudson
Number of Recipes: 224
Binding Style: 3 Ring

Description: This cookbook is a compilation of recipes that are grouped together as themed menus for all cities with Nfl teams. They are also written in a way so that there are directions for some preparation ahead of time at home and more to finish at a parking lot for a tailgate party or later at home before entertaining. Shipping cost $5 per book. Can pay by check or Venmo

How to Purchase

Make check payable to:
Shawn Gogan

Mail order to:
The Parking Lot Chef
Att: Shawn Gogan
6 Collins Dr
Hudson, MA 01749
Phone: 15085728728
E-mail: sdmgogan@msn.com

Cost: $15
plus $5 S/H per book.

Favorite Recipe

Reuben Pizza
By: P. L. C. The Parking Lot Chef - Shawn Gogan

  • 3/4 lb. corned beef sliced
  • 14 oz. sauerkraut, drained
  • 1 store made frozen pizza ball, thawed
  • cornmeal, as needed
  • par cooked dough discs
  • 2/3 c. thousand island
  • 3/4 c. mozzarella cheese, shredded
  • prepped corned beef
  • prepped sauerkraut
  • 3/4 c. Swiss cheese, shredded
  • 2 T. caraway seeds

At Home Cut corned beef into strips. Drain sauerkraut, Take dough ball and cut in half. Fold into itself to get a smooth shaped ball. Put in a bowl and cover and let proof for at least 45 minutes. When ready to prep, warm grill up with one burner on high and the other on medium-low. On a clean counter, sprinkle cornmeal. Place dough ball in center and press down middle. Flip over and get cornmeal on both sides. Using a rolling pin, press in center of dough ball and roll away to edges. Rotate pizza 1/4 and repeat. Continue until you get a disc about 1/4 inch thick. Sprinkle with more cornmeal if it gets stuck. Place dough on the grill with half the disc over high heat and half over medium low. Cook for 30 seconds. Using a spatula, tongs or fingers, carefully rotate disc one quarter. Cook for 30 seconds and repeat rotations until rotated 4 times. Remove from grill and the pizza should have enough of a crust to be able to handle easily. If making multiple doughs, wrap in foil separated by wax paper sheets. At Lot Be sure to use all ingredients at room temperature and have them at the grill ready to go. Set up a topping station with cookie sheet, spatula and pizza cutter. Warm up the grill for two level cooking, one burner on high heat, one on medium-low. Place the partially cooked pizza dough on the grill cooked side down with half of the dough over high heat and half over medium-low. Cook pizza for 30-60 seconds, rotate 1/2 turn and cook for another 30-60 seconds, careful not to burn. Repeat this for 4 turns total. Remove the dough from the grill and place cooked side up on a cookie sheet. Cover dough with dressing, leaving about 1/4 inch crust on pizza. Sprinkle with 1/2 of mozzarella cheese covering dressing completely. Evenly distribute 1/2 of corned beef and 1/2 of sauerkraut around pizza. Cover with 1/2 Swiss cheese and sprinkle with caraway seeds. Using a large spatula or by sliding off of a cookie sheet, place pizza back on the grill, 1/2 over high and 1/2 over medium-low heat. Cook pizza another 3-4 minutes, rotating them 1/4 turn every minute or so until the bottom is browned and cooked evenly. The pizza is done when cheese is melted and the crust is firm. Remove from grill and cut into slices and serve immediately. Repeat for second pizza.







Copyright © 1995-2018 Morris Press Cookbooks®   •    Privacy
3212 E. Hwy 30    •    Kearney, NE 68847    •    800-445-6621

































































menu 1
menu 2
menu 3
menu 4