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Prime Time Recipes
Citrus Grapefruit Paloma Cocktail
- - 1 oz tequila or vodka
- - 1 oz Citrus Grapefruit vinegar (2 tablespoons)
- - ¼ oz Angostura Bitters (½ tablespoon) – optional
- - ½ oz freshly squeezed Orange juice (1 tablespoon)
- - ½ oz Simple syrup
- - 4 oz Prosecco (½ cup)
- - Orange twist and Grapefruit wedge or rosemary sprig for garnish
Combine the alcohol, vinegar, Bitters, orange juice and simple syrup in a cocktail shaker. Add ice. Stir with ice and strain into a chilled champagne flute. Top with prosecco and finish with an orange twist and rosemary sprig or grapefruit wedge.
Dissolve yeast in 1 cup of lukewarm water and add the Flour for Pizza and 1/2 teaspoon salt. Add 2 tbsp Olive Oil and knead into a dough. Let rise for 90 minutes under a damp tea towel.
Mix chopped basil, finely chopped garlic, breadcrumbs and egg into the minced chicken. Season with the Lemon & White Pepper Seasoning. Shape this into 10 small sausages and let them stiffen in the fridge for 45 minutes.
Preheat an oven to 320 ° F. Divide the dough into 10 equal balls. Sprinkle some flour on the surface to prevent sticking. Flatten the balls and roll them out with a rolling pin. Fold the dough around the sausages and make sure the seam is at the bottom so that the buns don't open in the oven. Leave to rise uncovered for 15 minutes and then spread with a mixture of egg and some water. Sprinkle with Lemon & White pepper seasoning and place on a baking tray lined with baking paper. Bake for 20 minutes until golden brown.
Tomato Soup and Mini Pizza
- - 2 cups of Flour for Fresh Pizza
- - 3.5 ounces Dried yeast (or fresh yeast)
- - 6 tbsp Olive Oil
- - 1 Small Carrot, 1 Celery Root, 1 White Onion
- - 2 Garlic Cloves
- - 1 Bay Leaf
- - 1 cube of vegetable stock
- - 1 tsp Herb for Pizza
- - 1 bottle of Salsa Della Mamma
- - 12 Cherry tomatoes
- - 2 tbsp of Pizza Topping
- - Burrata Cheese (Or mozarella)
- - 1 sprig of Fresh Basil
- - Sea salt and Black pepper
Dissolve yeast in 2/3 cup lukewarm water and mix with Flour for Pizza and half a tsp of salt. Add 2 tbsp Olive Oil and knead dough. Let the dough rise under a damp tea towel for 90 minutes. Peel the carrot and cut it into 1 cm cubes. Also cut celery root cubes. Finely chop the white onion and the garlic. Heat 4 tbsp Olive oil in a large pan and fry the onion and garlic until they start to color. Then add the bay leaf, carrot and celery root. Deglaze with 2 cups water and add the vegetable stock cube and the Herbs for Pizza. Bring the soup to a boil, put a lid on the pan and let the soup simmer for 25 minutes.
Remove the pan from the heat and puree the contents with a hand blender. Return the pan to the heat and add the Salsa della Mamma. Cut the cherry tomatoes into small pieces and put them in the soup. Let the soup simmer for a minute, stirring constantly and add sea salt and black pepper to taste.
Preheat an oven to 350 ° F. Divide the pizza dough into quarters and roll out the dough into pizzas with a slightly larger diameter than the soup bowls. Spread the top of the dough with a little Olive Oil and put the pizzas in the oven for 10 minutes. Then spread them with Pizza Topping and put them in the oven for another 2 minutes. Garnish the pizzas with burrata and basil. Divide the soup between four bowls and serve the pizzas on the soup bowls.
Let the T-bone steaks come to room temperature and preheat the grill or cast iron. Sprinkle the steaks on both sides with Dipper Sicilia and sea salt and place on the grill or cast iron.
Grill the steaks for about 10 to 16 minutes (depending on how red you prefer to eat your steak), turn them halfway through.
Let the meat cool for at least 5 minutes and then cut it into thin slices.
Drizzle the slices generously with Owner’s Blend Olive Oil and sprinkle with black pepper to taste.