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Green Chile Waffled Quesadillas
Nonstick cooking spray
4 flour tortillas
1 cup shredded Mexican-style cheese, such as queso Chihuahua or Monterey Jack
1/4 cup chopped canned green chilies
Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Place a tortilla on the waffle iron and, taking care because the waffle iron is hot, spread half of the cheese and half of the green chilies evenly across the tortilla, leaving a margin or an inch or so around the edge of the tortilla. Top with another tortilla and close the waffle iron. Check the quesadilla after 3 minutes. When the cheese is melted and the tortilla has golden brown waffle marks, it is ready. Remove the quesadilla from the waffle iron. Repeat with the remaining ingredients, cut into wedges, and serve.
4 cups bread flour, plus more for dusting
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/2 cups lukewarm water
neutral-flavor oil, such as canola, for coating bowl
PAM Nonstick cooking spray
3 cups marinara sauce
2 cups shredded mozzarella
1 pint cherry tomatoes halved
1 large bunch basil, washed, dried and finely chopped
In a large bowl, combine the flour, yeast, and salt. Add the water and mix until the dough is shaggy and most of the water has been absorbed. Turn the dough out of the bowl onto a lightly floured counter and knead until it is just blended but not too smooth. Cover the dough with a damp towel or plastic wrap and let it rest for 10 to 15 minutes. Knead the dough until it is fairly smooth, 5 to 10 minutes. Coat a bowl with the oil, add the dough to the bowl, and turn to coat. Let the dough rise in a warm place, covered with plastic wrap for 2 1/2 hours, or until nearly doubled in size. Dust your work surface with more flour. Punch down the dough, divide it into 6 pieces, place the pieces on your work surface, and form each into a smooth ball. Allow the pieces to rest for 5 minutes, covered by a cloth or plastic wrap. When you are ready to waffle, remove the wrap and shape each piece into a disk, pulling gradually on the dough to expand it. If it resists, let it rest for 5 minutes before continuing. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Pull a disk of dough evenly until it’s as thin as possible, roughly circular, and about 8 inches in diameter (but no bigger than your waffle iron). If the dough tears, repair the dough by pushing the dough together and continuing to stretch other parts of the dough. Repeat with each dough disk. Preheat the broiler. Put a disk of dough in the waffle iron and cook about 5 minutes, or until golden brown. Remove the disk from the waffle iron and set it on a baking sheet. Repeat Step 8 with the remaining disks. Top each waffled crust with about ½ cup of sauce, 1/3 cup of cheese, and a handful of the tomatoes, if using, and place the baking sheet under the broiler for about 2 minutes, until the cheese is melted and bubbling. Remove the pizzas from the broiler, sprinkle with basil, and serve warm.
Waffled Pineapple Dusted with Chili Powder
Nonstick cooking spray
1 whole pineapple or 1 can (20 ounces) of pineapple
Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray.
FOR FRESH PINEAPPLE:
Lay the pineapple on its side and cut off the crown and the bottom of the pineapple to give you two flat ends. Stand the pineapple upright and trim off the sides of the pineapple, starting with your knife at the top and working your way down. A few pieces of skin may remain. Use a small spoon to remove them. Turn the pineapple on its side and make even slices about 1/2 inch thick. If the slices are thicker than ½ inch, the waffle iron my not be able to press down evenly across the fruit.
FOR CANNED PINEAPPLE:
Open the can and drain the juice from the fruit. Set the sliced pineapple on a plate covered with paper towels and blot the slices dry. You may want as little residual liquid remaining as possible, because the juice can burn in the waffle iron.
Place the slices of pineapple on the waffle iron grid and close the lid. For fresh pineapple, cook for 4 minutes before checking. For canned pineapple, cook for 1 minute before checking. When the pineapple is starting to show golden brown waffle indentations, remove it and place it on a platter. Dust the pineapple with chili powder and serve.