Not MORE Pizza, Chef!

I know, I know it’s another post about PIZZA!  And of course it is once again using the favorite Brooklyn Bred flatbread. 

Stumbled on a recipe for Spinach, Artichoke, Pesto pizza from the blog: Two Peas and Thier Pod. You can see their post here http://www.twopeasandtheirpod.com/spinach-artichoke-pesto-pizza 

Of course my version uses the flatbread and I did add Bacon!  I made spinach pesto with pine nuts and grated parm and Spanish EVOO.  Finished off the rest of the bag of baby spinach on the pizza and in our accompanying salads. 

Enjoyed it as always and might add a few chopped sun-dried tomatoes or olives next time. 


Eat Well…Be Well!

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More Pizza—Please!

Trolling around in my head was an idea for a flatbread pizza using my favorite Brooklyn Bred!

Before baking on pizza stone.

Before baking on pizza stone.

Finally decided that the protein topping should be bacon!  But not just Bacon—-Barbecue Glazed Bacon!  Thankfully I still had one Brooklyn Bred Pizza Flatbread in the freezer.  They literally defrost in 15-20 minutes while the oven and pizza stone preheat to 500º. Actually I keep the oven at 500º for 30 minutes after it’s preheated with the pizza stone on the second highest level of the oven.  Once I place the pizza on the stone I reduce the heat to 450º.  The Flatbread only takes 5-6 minutes to back to amazing crispy crusted Pizza.

Tonight’s version was made with Barbecue Glazed Bacon, Balsamic Caramelized Red Onion, Sun-dried Tomatoes, Mozzarella and garnished with Pecorino Romano and Balsamic Glaze!

For the Bacon I rubbed it with Penzey’s BBQ 3000,  baked on a rack on an aluminum foil covered sheet pan. Just before it was finished I brushed on a quick BBQ sauce made from Balsamic Ketchup, Yellow Mustard, Cider Vinegar, Soy Sauce, Honey Sugar Crystals.  Once the glaze was starting to brown pulled the bacon out and allowed to cool.  I cooked 8 slices and only used two on the pizza.  Thinking the others will find their way into BALT sammies tomorrow!

BBQ Bacon, Sun-dried Tomatoes, Caramelized Red Onion Pizza

BBQ Bacon, Sun-dried Tomatoes, Caramelized Red Onion Pizza

Side salad was mixed baby greens with cubed roasted golden beets, goat cheese and Trader Joe’s Tuscan Vinaigrette.  Minimal effort dinner, yet, very satisfying!

Dinner was delicious!

Eat Well…Be Well!

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A Little Fun on a Damp, Rainy April like Day in May!

A friend’s friend posted a link to an article in Los Angeles Magazine on FB and it got me to thinking and I had to share my own thoughts on the subject. The article: The 10 Most Annoying Words and Phrases on Menus, Ranked  can be read here: http://goo.gl/55bc8X

My thoughts are following each of their categories so after reading the article they will make more sense.

10. Unnecessary French Words

I googled Bavette and found it to be used for a pasta shape as well and a Mario recipe for “Bavette & Singing Scallops”  enuf said!

9. Nonsensical menu categories

Because everyone knows “More than a Mouthful is a waste”!

8. Share Plates, Small Plates, Family Style

Updated Nouvelle Cuisine = Mo’ Money!

7. Foams and other Magic Tricks

Frustrated Chemistry Class Flunkies

6. Name Dropping the Farm

What?  Sysco isn’t a farm in Nebraska?

5. Words that mean literally nothing

Curated = Over-paid menu writer

Artisinal = Non-Sysco ingredients

Natural = At some point had a relationship with the Earth

Hand Selected = Thank God, not Foot Selected

4. Foraged Anything

Commonly know as “grocery shopping”

3. Deconstructed Anything

Visual when I hear this:  Deconstructed Lasagna: Container of Ricotta, Box of Lasagna Noodles, Hunk of Mozzarella, Jar of Marinara……..

2. Single Word Dish Descriptors

As in Burger = Mystery Meat

  1. Menu Substitutions Politely Decline

My favorite was: Can I have the Onion Frittata without the Onions?????????????

 

Hope you enjoyed the giggles!

Eat Well…Be Well!

 

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