Chef Feature: Albert Jacques
Words by D.Zimm
This is a featured post brought to you by Chef Al. Chef Al is a cousin of a good friend of mine. We live in Los Angeles, Al lives in New York. He was Chef de Cuisine at Centerport Yacht Club and attended the Institute of Culinary Ed in NYC. He's a Leo and loves Lillies.
We met at a concert that my friends, The Lesson were playing at. Music was on point as always. After a few drinks, we were all talking about doing a CBD infused dinner while he was in town. Unlike most drunken commitments, we actually saw this one through. A week later, Al chef'd up a Haitian-inspired feast for 10 people. He made a whole roasted chicken, pickliz (google it), roasted cauliflower, salad with a blood orange / bourbon dressing and all kinds of other flavorous goods. He cooked with the grace and ease. It was a vibe. The drinks helped. So did the CBD. He went back to NY with a bottle of CBD EVOO, and decided to cook pizza from scratch with it. Here's how that story goes.
Photo taken by: Chef Al
CBD Quantity (per serving): 5-10mg
Servings: 2-4 people (or one VERY hungry person)
Allergies: Spicy food (if you can't handle spicy food, don't make this one)
Prep Time: 15 min
Cook Time: 18-25 min
Pizza Dough - This yields about 500g of dough, which can make 2 small pizzas or one large pizza (like this one)
210 milliliters warm water
2.5 grams dry active yeast
312 grams Ap flour
2.5 grams kosher salt
1 tbsp Herb & Olive CBD EVOO (note that most of the CBD will be cooked out of this. Feel free to use regular EVOO, and drizzle with CBD EVOO later
Chef Note: This dough can be used right away, but it’s best to chill in the fridge overnight for two days if you can. I also weigh my ingredients for the dough, and use the metric system because it yields more accurately. Pizza dough is essentially baking, so the measurements should be precise. Everything else can be a little more ad hoc.
Pickled Red Onions
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
1 tsp kosher salt
1 tbsp granulated sugar
1 small red onion, thinly sliced
1 serrano pepper sliced down the middle lengthwise (you can sub for 1/2 a jalapeño pepper)
3 dried hibiscus flowers
Roughly 2 cups san marzano tomatoes (Rough chopped and liquid drained)
Roughly 2 Cups Whole Milk Mozzarella
1 cup pulled and torn basil leaves
1-2 tbsp Herb & Olive CBD EVOO to finish
Flaky sea salt
2 mixing bowls
Work surface to knead and shape the pizza dough
Pizza pan of sorts
Small glass bowl to pickle the onion and peppers
Small pot to heat the pickling ingredients
Step 1: As always, set the vibe
I had some henny during the making of this pizza. The actual pizza is best enjoyed with some white wine, something bright and acidic. Natural wines from your local spot is a good look. Maybe see what Action Bronson is recommending. This cooking playlist on Spotify set the mood.
Step 2: Activate the yeast
Sprinkle yeast over warm water in a med-large non reactive bowl and let sit about 3-5 minutes
Step 3: Add the flour and knead dough
Add the EVOO and salt to the water, and mix before adding the flour. Turn the flour out of the bowl onto a floured work surface. Knead until the dough is smooth. This should take 3-5 minutes, depending on how hard you work it.
Step 4: Let the dough rise / put in the fridge
After kneading, transfer the dough to a large enough bowl to rest/rise about 20 minutes to an hour. This is only if you want to use the dough right away. If you can wait 48 hours, put some plastic wrap over the top of the bowl, and stick it in the fridge. If you're cooking now, go to step 2 of pizza assembly below.
Chef Note: If you cook the pizza right away, the crust of the pizza will be more thin and cracker-like. Letting the dough rise over time will give the dough more texture.
Pickled Red Onions
Step 1: Boil the vinegars Bring the vinegars, salt and sugar to a boil. Stir until the salt and sugar dissipates, and you have a consistent liquid. Remove from heat and add to a bowl you can refrigerate.
Step 2: Add the onion, pepper and hibiscus flower
Add the onion, pepper and hibiscus flower, and let steep at room temp before refrigerating. Put the mixture into a glass container with a lid and let sit in the fridge for 24 hours.
Chef Note: Both the pepper and hibiscus are my own personal preference. Feel free to omit, as it wont affect the recipe.
Step 1: Bring dough to room temp and preheat your oven
Bring your dough to room temperature 20 to 30 minutes before cooking, and preheat your oven to 450F. Now is a good time to crack open that wine.
Step 2: Shape the dough
Lightly flour your hands, and stretch the dough out in a circular motion. Let the dough's own weight do most of the work for you. Do this until you have the optimal size pizza to fit your pan.
Chef Note: If you have semolina flour or small grain cornmeal, sprinkle your pizza pan in place of all purpose flour (which is prone to burning). I par-cook the pizza dough for 3-4 minutes at 450F.
Step 3: Top the pizza
Top the pizza with your favorite sauce, cheese and toppings. Note that, the more toppings you have, longer it will take to cook.
Step 4: Cook the pizza
Cook at 450 for about 10-15 minutes, checking every few minutes. If you know your oven's hot spots, make sure to keep rotating your pizza. I check the bottom for a nice solid crust.
Step 5: Rest and cut
Let the pizza rest for a minute or two, then cut it up and enjoy. Or don't wait, dive in and burn your tongue. Nothing a little wine and / or henny can't fix.