Donnie Wahlbergbrother Chef Paul Wahlberg He raised his game with his latest Blue blood– An inspired meal in honor of the series finale.
Chef Paul, 60, has concluded his partnership with Wahlburgers CBS and Blue blood By preparing an assorted platter of stromboli pizza, cheese and pepperoni plus bacon, chicken wings and antipasti – and Us Weekly He has the exclusive first look at all the recipes.
“When we were growing up, we ate English muffin pizza,” Paul revealed in the exclusive video, referring to his childhood in Massachusetts with brothers Donnie and his brother. Mark Wahlberg And their six other siblings. “I'm sure a lot of New Yorkers will raise eyebrows. It doesn't matter.”
Donnie Wahlberg and Paul Wahlberg
Nelson Barnard/Getty Images for WahlburgersPaul explained that if you “put an English pie in front of me right now, I would eat it and be very happy because it would remind me of my childhood.” “We just loved it,” he added.
Although he loves his English muffin pizza with Donnie – who plays Detective Danny Reagan Blue blood – And with their large family, Paul made classic pizza dough as part of his varied dish.
The two types of pizza are just the tip of the iceberg when it comes to Paul's feast in his honor Blue blood series finale, Which airs on Friday, December 13th.
Scroll down for all the recipes:
Stromboli
ingredients:
2 (10 ounces) pizza dough (store-bought or homemade)
8 oz chopped capicola
6 ounces chopped pepperoni
2 cups Spanish onions, cut into cubes
12 ounces good quality shredded mozzarella cheese
3 ounces old-fashioned provolone, grated
3 ounces extra virgin olive oil
1 minced garlic clove
2 teaspoons chopped parsley
1 sprig of rosemary, coarsely chopped
½ teaspoon ground red pepper
Salt and pepper to taste
Egg wash:
1 large egg
1 tablespoon water
Not only does the cast of Blue Bloods play a family on TV, but they've been a close-knit group since the show premiered in 2010. The CBS series follows the lives of the Reagan family run by Tom Selleck's Commissioner Frank Reagan. Frank's father, Henry Reagan (Len Cariou), sits across from him at the group's weekly Sunday (…)
directions:
Preheat the oven to 400 degrees Fahrenheit.
Take the dough out of the refrigerator and let it rest for three hours or until it reaches room temperature.
On a lightly floured surface, roll out the pizza dough into a rectangle about 10 x 16 inches. If the dough continues to shrink, leave it for 15 minutes to allow the gluten to relax.
Mix olive oil, garlic, crushed red pepper, salt and pepper.
Mix in aged provolone and mozzarella.
Brush the pizza dough with the oil mixture, leaving a 2-inch border around the edges.
Place half the capicola, pepperoni, and fried onions on the oiled parts of the dough. Add half of the cheese mixture and season with a little salt and pepper.
Brush the edges with egg yolk.
Slowly roll the dough until it forms a log, making sure to fold the edges. Make sure there is a seam at the bottom when transferring the stroopli to a parchment-lined tray or cookie sheet.
Brush the top of the stromboli with the olive oil and garlic mixture, then cut three evenly spaced diagonal slits in the top.
Repeat the process with the dough and other fillings, placing them in a separate tray or biscuit tray.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let it rest for five minutes, then cut it and serve with your favorite tomato sauce.
Pizza dough
ingredients:
½2 cup warm water
1 sachet of active dry yeast
1 tablespoon sugar
3 tablespoons olive oil
7 cups all-purpose flour, plus 3 tablespoons for dusting
1½ teaspoon kosher salt
directions:
Preheat oven to 500°F using a pizza stone or cookie sheet on the upper middle rack.
We open the yeast, sugar and water for 10 minutes to activate the yeast.
In a large bowl, put the flour and salt, mix them together, then make a well in the middle.
Add olive oil and blooming yeast. Gently mix toward the center with a wooden spoon or spatula until a loose dough forms.
Transfer the dough to a clean, smooth work surface and knead until smooth and springy to the touch, about 10 minutes.
We shape the dough into a ball, cover it with a towel or oiled plastic wrap, and leave it until it doubles in size.
Prick the dough and roll it into a smooth ball. Divide it into 4 equal parts and shape it into smooth, tight balls.
Place two balls on a floured surface and cover them with oiled plastic wrap. Place the other two dough balls in separate oiled bags, then place them in the refrigerator.
Leave the dough balls to rest for 15-20 minutes.
Stretch the dough to form a circle about 10 inches wide.
Place the dough on an upside-down tray or biscuit tray. Top with your favorite sauce, mozzarella and toppings.
Remove the pan from the preheated pizza stone and bake for 10-12 minutes or until golden brown and crispy.
Pulled pork
ingredients:
6 lbs. Boneless pork shoulder
Half a cup of French mustard
6 oz water
2 tablespoons honey
1 tablespoon apple cider vinegar
Spice rub:
1 tablespoon smoked paprika
2 teaspoon garlic powder
2 teaspoons of onion powder
2 teaspoons kosher salt
2 teaspoons ground black pepper
½ teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dry thyme
A quarter cup of light brown sugar
directions:
Preheat the oven to 325 degrees Fahrenheit.
Mix the dry ingredients for the spice rub and reserve.
Remove the pork shoulder from the package, rinse and pat dry.
Rub the pork with mustard and rub the meat with the spice mixture. Let stand for two hours.
Place it in a deep frying pan and add water, honey, and vinegar to it, then gently pour the liquid onto the sides of the meat. Cover loosely with aluminum foil and bake for five hours.
Remove the foil and cook for another 45 minutes. Check if the pork tears easily; If not, cook for an additional 30 minutes at 300°F.
We take it out of the oven and let it rest for 20 minutes. Tear the meat, discarding large pieces of fat but reserving some for flavor and texture.
Pour some of the cooking liquid over the shredded pork for more flavor.
Served with BBQ sauce and coleslaw on a slider bun.
chicken wings
ingredients:
6 lbs. Chicken wings separated and trimmed
2 tablespoons baking powder (aluminium-free)
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
2 teaspoons smoked paprika
1½ teaspoon garlic powder
1 teaspoon of onion powder
directions:
Preheat the oven to 400 degrees Fahrenheit.
Rinse and dry the chicken wings well.
Combine spices and baking powder in a bowl.
Divide the wings between two large ziplock bags and add half of the seasoning mixture to each bag. Seal the bags and shake them to cover them completely.
Place the wings on a baking sheet and bake for 20 minutes, then flip each wing piece over.
Continue baking for another 20 minutes and check the internal temperature of 155°F.
Take it out and let it rest for five minutes. Toss in your favorite sauce and enjoy.
Chicken salad sandwich
ingredients:
1 pound (4 ounces) cooked boneless, skinless chicken breasts, cut into ½-inch cubes
¾ cup mayonnaise
A quarter cup of ranch dressing
2 tablespoons onion, cut into cubes
Half a cup of Granny Smith apples, cut into cubes
¼ cup chopped celery
A quarter cup of chopped fresh parsley
Salt and pepper to taste
directions:
Mix all the ingredients and leave them in the refrigerator for half an hour.
Serve on your favorite roll or toast with fresh lettuce and crispy bacon if desired.
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Grilled ham and cheese
ingredients:
6 slices of bread with cinnamon and raisins
6 slices of high-quality black forest ham or baked ham
6 slices of cheddar cheese
A quarter cup of Dijon mustard
1 stick of soft butter
directions:
Place a large skillet on the stove and turn it to medium-low.
Take three slices of bread and spread them with Dijon mustard.
Place a slice of cheese and two slices of ham (fold the ham to fit over the bread).
Add another slice of cheese, then place the remaining bread slices on top.
Grease the outside of the top layer of bread and place the butter side up in the pan.
Grease the top of the top layer of bread with butter. Cook slowly until golden brown and crispy. Flip and cook on the other side until golden brown.
Make sure the cheese is melted and the ham is warm. The combination of sweet, salty, tart, and creamy makes for an amazing sandwich.
Donnie Wahlberg's brother, Chef Paul Wahlberg, in partnership with CBS and Wahlburgers, is celebrating the final episodes of Blue Bloods by sharing some recipes inspired by the hit CBS series with fans. In an exclusive Us Weekly clip of Chef Paul's latest creation, he shows how to make meatloaf and red mashed potatoes with[…]
Cold appetizers
ingredients:
½ pound capicola, thinly sliced
Half a kilo of mortadella, cut into thin slices
½ lb. Finocchiona salami, cut into thin slices
½ pound aged provolone, cut into small triangles
¼ pound aged Parmesan cheese, thinly sliced
2 roasted red peppers, marinated and julienned
Marinated artichoke hearts
Spiced lupine beans
Your favorite marinated olives
Fresh mozzarella or burrata
Pepperoncini or cherry pepper
4 oz. Baby arugula
directions:
If you are using fresh mozzarella, use seligini; If you are using bocconcini or larger, cut it into cubes. Add mozzarella balls to the pesto and olive oil if desired.
If using burrata, crush and beat it, then place it in a small bowl.
Arrange all the ingredients in small piles on a large plate, then serve. You can use watercress to fill open spaces.
Blue blood It airs on CBS Fridays at 10pm ET. Stream every episode on Paramount+.
