Hiking in Coconino, Adana kebabs, kayaking on Lake Powell, Horseshoe Bend, Meteor Crater, and my taco platter. We ate them by the fire with more Shirazi salad and bread. That night after the sun went down, we made cocktails (Manhattans and Old Fashioneds) and grilled joojeh kebabs (chicken marinated in saffron, yogurt, and lemon). We kayaked on the lake (they’ve got a blow-up kayak that worked great…once we inflated it properly, ha). The next morning, we packed up our site and drove out to Antelope Canyon, then setup camp on the beach at Lake Powell. We ate them with Shirazi salad, grilled tomatoes, onions, and lavash by the fire. Felicia has been perfecting her recipe for spicy Adana kebab and they were EPIC. Mehdi is also Iranian and, typically, whenever we get together, we (he and Felicia) make kebabs and grill them over charcoal it’s the best - and that night was no different. We took a wee hike up a mountain for sunset, then got back down to our campsite before dark so that we could make dinner. The morning after arriving in Phoenix, we drove to Sedona and camped in the Coconino National Forest. We’ve been talking about me visiting them in Arizona ever since they moved there, but it’s been hard to coordinate…until now! She and her husband, Mehdi, moved from San Diego to Phoenix not long ago (fun fact: my trip to visit them in San Diego was the last trip I took before Covid struck I think I got back from that trip on Maor something). I flew to Oman when she lived there and also helped her test recipes (and photograph some!) for her cookbook, The Food of Oman. I met Felicia while working at Saveur Magazine and we immediately hit it off. This trip, I flew into Phoenix to visit my friends Felicia and Mehdi. Until last week, I had never been to Arizona (I had done some snowboarding once upon a time in Utah YEARS ago). Some of my favorite states are Montana, Maine, Oregon, and Rhode Island. I’ve traveled to many different parts of the world and seen some beautiful places, but in the last ten years or so, I’ve really focused on seeing more places in the U.S. While the first one cools down, we suggest you start building the next one.For those of you playing along on social media, you may have noticed that I recently took a little trip to the American Southwest. Once the dough is golden on both sides, pop the pocket out. Our suggestion is to pull it out and check often until you get a feel for the heat of the fire. You might also try to nestle it into some embers. You might place your pie iron on top of a grill grate over the fire. Depending on how your fire is set up this can be accomplished in a variety of different ways. Not only top and bottom, but also front to back (fig 4). Then close the lid and you’re ready to go.įrom here on out, the goal is to warm pie iron evenly over medium heat. You really want to enclose the entire pocket. Try your best to tuck the top piece of dough inside your bottom piece. Place the dough on one side of the iron, add the cheese, sauce, toppings, more cheese, and then your top piece of dough (fig 2-3). Pie irons have a concave shape, like a shallow cup, so you’ll need the extra size to run the dough up the sides. Shape a piece of dough into a rough square that’s slightly larger than your pie iron (fig 1). This will prevent the dough from sticking and gives you a nice golden crust. A silicone brush dabbed in some olive oil works nicely. Start by lightly oiling the inside of the pie iron. For this recipe, we made our own pizza dough, but these directions will work just as easily (actually, more easily!) if you use pre-made store-bought pizza dough.
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