Introduce Yourself

Snooth User: Mike Po

Hello Snooth

Posted by Mike Po, Oct 9, 2008.

Hi all, my first day here. I was invited b Gegory de Paiaz who's a great guy so I sai, what the heck, sure, I'm in....

Anywho, here I am. I love Napa cab and Cali Syrahs. I have been a wine lover since 1981 and have been through all the phases, and now I just want to drink great wines with great friends and family. My 19 year old son is quite a wino as well, but he's busy with college, girls and Linux (not in that order). He knows the dinner table is the heart of my home where we all sit and enjoy each others company while eating great home prepared foods and amazing wines at every chance we get. I am an avid cook and the self proclaimed 'premiere pizzaiolo of Staten Island'. I love experimenting with pizza, both on the BBQ and in the oven. If I post too many stories of pizza feel free to tell me so. My feeling may be hurt,but my passion won't be, and I will guarantee I will be back next week with another story/experiment.

Replies

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Reply by Philip James, Oct 9, 2008.

Hey Mike welcome to Snooth - loved the TN's you just posted. Some great wines.

I came to the US professing love for Burgundies (white), but have grown to get weak at the knees for a solid, mineral napa cab. Am drinking a Stags Leap wine right now actually...

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Reply by Gregory Dal Piaz, Oct 9, 2008.

Hey Mike glad you joined us! This is a great place to post stories of pizza and wine and you know what, we won't banish the threads! I hope you're in for some upcoming snooth events. Caymus cabs of the 70's, Mondavi Reserves of the 70's, and other goodies, Not quite at the level of Magnums of Mayacamas but what are you gonna do? Hope to see you real soon! It's been too long!

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Reply by oceank8, Oct 9, 2008.

Welcome to the sight. Can't wait to here about your pizzas, definitely one of my favorites. Would love ideas for making it at home, especially the BBQ!

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Reply by mfriedensohn, Oct 9, 2008.

If you have any good rec's on using wines in a bolognese (meat) sauce, my dad swears by a dry white wine, but I am convinced a pinot noir or a merlot would do better. Perhaps I am more biased because I love to drink while I cook and prefer red... but suggestions are much appreciated! btw, what wines do you pair w/ a bbq pizza? hope its something fun!

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Reply by Philip James, Oct 10, 2008.

OK, hang on a second - what actually is BBQ pizza? You cook pizza on the bbq? or just cook the meat that way?

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Reply by Gregory Dal Piaz, Oct 10, 2008.

Wait till you see the photos!

It is in fact grilled pizza!

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Reply by Mike Po, Oct 10, 2008.

Glad you asked.... :)
Here is the step by step images of my grilling technique.
I place the floured dough on the heat to 'bring together'.



Close the lid for a minute and then flip the whole thing onto the grill.


I cook open lid until cooked as I want. (this will be the top)



Load it up with fresh made Cento San Marzanos cooked lightly in oild and fresh garlic. I add fresh basil and mozzerella, a bit of grated locatelli and voila!


After a 5 or 6 minues on med-high I get this:


I finish this off on direct gril for the last 2 or 3 minutes. When the bottom gets as charred as I want it's good to go.


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Reply by Gregory Dal Piaz, Oct 10, 2008.

More char, I need more char.

Great stuff Mike!!

It's 9:30am and I want pizza!!

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Reply by Mark Angelillo, Oct 10, 2008.

Please post anything and everything you can about wine and pizza. Thanks.

Oh, and welcome!

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Reply by Adam Levin, Oct 10, 2008.

Mike, do you deliver?

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Reply by Mike Po, Oct 10, 2008.

Adam, I do....VIRTUALLY everywhere......

:)

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Reply by Mike Po, Oct 10, 2008.

Heres an over baked hottie:



And my square sicilian jobbie:

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Reply by Gregory Dal Piaz, Oct 10, 2008.

Ok now it smells like Pizza here, and not VIRTUALLY!!

AARGH! Must eat soon. Great pics Mike.

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Reply by oceank8, Oct 14, 2008.

These look great! Any chance you will part with any of your crust recipes?

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Reply by Philip James, Oct 14, 2008.

ok, i'm suddenly starving...

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Reply by andrew, Oct 15, 2008.

Grilled pizza is a fantastic! The crust really ends up having a unique taste. My favorite is to put a base of pesto down under the sauce, then sliced tomatoes over everything. And in between? anything! With pesto I try to keep the flavors of the toppings light - chicken, summer-squash, red bell peppers, fresh mozzarella, shrimp etc.

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Reply by mfriedensohn, Oct 15, 2008.

WOW! what do you pair it with... im thinking a nice cab blend.... or as some might dare say a "meritage"

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Reply by Philip James, Oct 16, 2008.

Actually, I dont drink too many Italian wines, but a northern one with high acidity pairs so well with the sweetness of the tomato that i'd go break out something medium bodied (chianti (not really northern, but not southern is what i meant), dolcetto, barbaresco etc...

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Reply by Gregory Dal Piaz, Oct 16, 2008.

Ok heresy coming so brace yourself.

I'ld rather have a beer! The fine yeasty notes marry well with the crust and the fruity notes can balance the tomato very well.

As far as wine goes, Lambrusco, just off-dry, is a classic pairing or along the same bubbly red lines Gragnano is a Neopolitan classic!

http://www.snooth.com/wines/gragnano/

Try them sometime but make sure you buy enough, say 2 bottles per person!


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