EASY SMOKED SALMON NANN BREAD PIZZA

 Wishing Everyone Seasons Greetings! 

Ho Ho Ho Merry Christmas

EASY RECIPE

She Who Must Be Obeyed came home from work the other day with portions of a holiday basket. I quickly examined the score, and found amongst the chocolates, and pretzels a pouch of smoked salmon. Eureka!  I figured I could do something with that.  So I went over three or four cookbooks, and did a quick search on Google on the topic of salmon. I concluded there was not a heck of a lot I could do with 2 oz of smoked salmon.      

So the project would have to be scaled down. And then it came to me, an individual size nann bread pizza could be the ticket. The recipe is super easy, and the result is a gourmet style pizza with very little effort.  Get 4 oz of smoked salmon, a DVD, and have a friend over for a nice meal and movie night. 

Serving size: 1

Ingredients                                             

1 Nann Bread 

2 oz smoked salmon

2 oz goat cheese

3 slices of red onion

1 tsp capers – drained

fresh dill – sliced into appealing looking segments.

1 tsp olive oil

2 Tbsp Hawaiian BBQ Sauce

3 sundried tomatoes – sliced

Preparation:

Heat oven to 350 degrees.  To flatbread add olive oil, and then BBQ sauce. Next add crumble and add goat cheese, and then red onion slices, and capers.  Finally add the salmon.  Place in oven long enough to bread to brown a little and the cheese to melt. Remove, add fresh dill.  (note dill in photo prior to cooking – not recommended) And that’s it, an easy gourmet pizza start to finish in what, 9 minutes?  

AND STUFF

You know, one thing great about growing up in the Great Plains about 90 miles south of Canada is that there was plenty of open space in which to do really dumb things.   As I recall, we almost couldn’t get in trouble because there was no one around to notice.

You likely know that North Dakota is very cold in the winter.  But you may not know that it is on avarage two degrees warmer than the dark side of the moon. OK, I can’t back that up.  But, for sure it gets down to minus 40 degrees F, before factoring in wind chill.  Yet, if that is what one has to work with one must be creative in finding ways to have fun. 

I recall one winter night, while living in Bismarck a friend, with a jeep, came up with a great idea. He concluded that since the ice on the ponds was frozen solid and there was not too much snow on the ground yet we could easily drive his jeep off a dirt road,  down the small bank, and onto a frozen pond to do any number of spins, slides, and all around crazy driving.  

As the evening progressed, and more beer was consumed, we got even smarter. It occurred to us, that it would be even more fun to use a water ski rope to connect a snow saucer to the bumper of the jeep so that one of us could be towed  while the other drove the jeep through various death turns. Perfect.  The only nagging issue was would we remember the idea in the morning. 

We did.

So, around noon on a very cold Sunday we loaded the saucer, and piled into the jeep. Unlike LA, one gets out of Bismarck and into the country in a snap.  Minutes after starting our drive, we were leaving the dirt road and driving onto the frozen pond.  So far so good.  The ice held.  Since I didn’t own the jeep, and because I thought I might have a second or two to bail should the jeep go through the ice, I volunteered to ride the saucer first.  At the time it seemed like the safe choice, but in hindsight, I think not. 

My buddy started off slow enough, and the saucer cruised over the ice quite nicely.  But, clearly the fun-o-meter inside the jeep was low.  So he picked up speed, as did me in the saucer.  Soon he was doing power slides, and I was traveling at speeds very near the speed of sound as the rope would whip the saucer and me around the corner. Let’s recap:  no helmet, no goggles, no padding other than an air force style parka, being pulled at high speed by a jeep on a sheet of ice. Like I said great idea, hatched after perhaps one too many beers under the glow of the Northern Lights!  

I think it’s like the old saying if there is no one in the forest to hear a tree fall does it make a sound.  Cuz, since there was no one around to see how stupid we were acting, nothing went wrong. We took turns sliding the jeep and riding the saucer until we couldn’t stand the cold anymore.

I really, really, do not advise anyone to try our stunt.  The level of fun we had was only exceeded by the level of danger!  Man, wish I had a dollar for every stupid thing I did back in the day.

If there are no kids around the table, how about a table conversation about some of your dumber exploits?  Could be funny.

Good Eating and Table Talk,

Roger                                          

 

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EASY PORTOBELLO VEGGIE MIGNON IN WINE SAUCE

EASY RECIPE

This week the easy recipe is Portobello Veggie Mignon In Wine Sauce.  Whether vegetarian or carnivore your guests or family will enjoy this meal .

The recipe serves 4.

Ingredients   

4 portobello mushrooms

1 red onion sliced and chopped

12 fresh mushrooms – sliced

1/2 Cup fresh Italian Parsley

3 garlic cloves – diced

1/2 tsp Italian herbs

1/2 Cup  red wine (Marsala or Chianti)

1/2 Cup vegetable broth

4 fresh basil leaves – chopped

1 Tbsp olive oil

1 Cup bread crumbs

1 Cup milk

1/8 Cup olive oil (for mushrooms)

For Salad

1 large tomato

4 thick slices mozzarella

4 or more fresh basil – whole

Preparation

 

 Heat 1 Tbsp olive oil in fry pan, add onion and saute. When onion is soft add the sliced mushrooms, garlic and saute. Next add wine and vegetable broth and simmer on low.

Quickly wash portobello mushrooms and dry immediately with paper towel. Cut off stem from each portobello mushroom. In 2 large bowls make a milk and bread crumb dipping bowl.  To the bread crumbs stir in 1/2 tsp of dry Italian herbs. Dip portobello mushroom into the milk, and then into the bread crumbs. Make certain the bread crumbs adhere to both sides of the mushroom.   

Fry the portobello mushrooms in 1/8 cup of olive oil until bread crumbs are nicely browned. (I covered the pan with loose fitting aluminum foil to create a steam effect). 

While cooking the mushrooms, make an easy side dish of tomato, mozzarella, an basil.  It’s so easy to make.  Just place a couple tomato slices on each dinner plate, place mozzarella on the tomatoes, add basil, and drizzle with olive oil (maybe a dash of dried red pepper flakes)..

   

 

 

 

 

On each serving dish place a generous serving of the wine with onion sauce, and place a portobello mushroom on top. And you just made an easy and delicious meal without the expense of filet mignon.

 AND STUFF

Not to many months ago we created our Easy Fish and Vegetarian Recipes page.  I have enjoyed working with Kacy and other vegetarians on recipes for the blog.  Also, at the recent International Food Blogger Conference in Santa Monica, I had the opportunity to compare notes with vegetarian bloggers, and sample fantastic veggie dishes.  

So, all of these exciting new developments have prompted me to think outside of my historical food comfort zone.  My cooking roots come from the meat and potatoes culture.  And, to be honest, I still joke to She Who Must Be Obeyed that unless there is meat or chicken in a dish there is no “food” in the meal.  Obviously, my sentiment is in the mind rather than in reality (On a side note I think I just picked up on a personal issue that needs to be addressed – my mind’s eye versus reality).  

Where was I? Right, it occurred to me that a vegetarian dish that resembled in looks and texture filet mignon could both fool my mind and make a great dinner.  I made the dish, and you know what? It was very good. 

From time to time I will tell She Who Must Be Obeyed my new recipe ideas.  On occasion she will, in her subtle way, ask me if I changed the name of my blog to Difficult Recipes And Stuff. Hate it when she is right. So it makes me really happy to offer up this easy, pretty, and great tasting recipe.   This week’s recipe has it all, and provides an option for a weekly meatless dinner!

Good Eating and Table Talk,

Roger                                          

 

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EASY RECIPES AND STUFF EVENT PLANNER

EASY RECIPES

The other day She Who Must Be Obeyed was talking at work about the 5 course meal I prepared last weekend.  Ann suggested I should write about how to time a meal so everything ends at the right time.  Good idea. 

What I like to do is buy the groceries the day before.  Next, early on the event day I slice, dice and cut everything I can for each recipe. That allows me the opportunity to put the recipes together very quickly at the right time.  Some foods discolor, or are too delicate to withstand the passage of time in the refrigerator.  But most can be prepared early. 

Next, use a timeline that if followed throughout the day should bring you to plating at the designated time.   Make as much as you can that will refrigerate  early in the day. The key is following the timeline.  You don’t have a timeline form? Well let’s fix that. Try my Easy Recipes And Stuff Event Planner  

EASY RECIPES AND STUFF EVENT PLANNER 

Event Date:  _____________

Event Time: _____________

# of Guests: _____________

Menu:  

Hors d’evours:                                                            Recipe Cooking Time: ____

Soup:                                                                            Recipe Cooking Time: ____   

Salad:                                                                           Recipe Cooking Time: ____

Entree:                                                                         Recipe Cooking Time: ____

Side Dish(es):                                                              Recipe Cooking Time: ____   

Dessert:                                                                       Recipe Cooking Time: ____

From the above menu total the amount of each ingredient your meal will require and list totals in each category below.  By listing items as totals you will avoid multiple trips around the grocery store stocking each recipe separately.   

1.            Beverages: 

2.            Meat/Poultry/Fish: 

3.            Vegetables/herbs: 

4.            Spices: 

5.            Fruit: 

6.            Cheese/Hors d’evours: 

7.            Dessert 

8.           Other: 

Timing for Cooking and Preparation:

For all components that will not spoil or discolor I recommend doing prep work like dicing and chopping for each menu item earlier in event day.  Place each component in a separate baggy or bowl and refrigerate.  Also, consider preparing soups early in day.  You can then refrigerate the soup (along with final delicate components if any in a baggy) for fast final assembly when you heat it up. 

You need the menu items to be ready at the proper point along the event timeline. Take into consideration at what point in the event a particular menu item will be required and record your best estimate for  preparation and cook time on the Event Timeline. 

EVENT TIMELINE

Time set for Meal: _______

-0   minutes                   plate and serve

-15 minutes     (example) remove tenderloins from oven, cover with foil and let them setup; start steaming vegetables; drain and mash potatoes.

 -30 minutes    (example) brown pork tenderloins, add vegetables  and broth, place in 450 degree oven

-45 minutes     (example) serve hors d’evours, begin to heat water potatoes are in

-60 minutes     (example) take pork tenderloins from refrigerator to bring to room temp.

-75 minutes     (example) skin potatoes and place in pan with water so they do not to discolor

-90 minutes

-105 minutes

-120 minutes    (example) make cold hors’ devours – refrigerate

-135 minutes

-150 minutes    

-165 minutes  

-180 minutes    (example) – dice/ slice vegetables etc., refrigerate for later assembly with recipe

-195 minutes

-210 minutes   

-225 minutes

-240 minutes

       

So there you go, an easy to follow Event Planner to help you make the perfect easy recipes meal for family or friends.   

AND STUFF

Man time flies.  Here it is December 8 and you know what that means is just around the corner?  That’s right, the Mammoth Ski Resort Night of Lights!

My youngest son I have had season passes at Mammoth for 3 years now.   The rational for a season pass is if you ski 8.8 days the rest of your ski days are free.  Also, having the pass allows us to ski (board in my son’s case) the morning and then drive home without feeling dumb for purchasing a day pass and only going up for a couple of hours.

Every year we can’t wait for our first trip up.  She Who Must Be Obeyed doesn’t ski or board.  So two years ago she wasn’t to keen on my idea to drive up for just one night to ski and see the light show. She thought it better to send us off while she enjoyed some well earned down time reading her book and taking it easy.  My son and I blasteded out of the house around 4:40 a.m. and were on our way to the Mammoth Night of Lights.  

First thing unusual we noticed at Canyon Lodge was a huge stage at the base of the run, pumping recorded music all day.  Nice.  Later in the day while cruising down Canyon I spied something that looked very good.  I waived for my son to stop, and then I pointed out to him all the massive firework tubes running along both sides of the ski run.  Either a war was about to breakout or one heck of a fireworks show was coming.

Around 5:00 p.m. we bundled up and walked up to Canyon Lodge.  Music rocking, bonfire blazing, fire dancers dancing, and hundreds and hundreds of people partying.  Finally it was show time. And in the dark of night, at 0ver 9000′ elevation we were advised to look over our shoulder, and we could just see lights way up in the sky descending. The lights grew brighter as they got closer, and then above us was the Red Bull sky diving team all lit up with lights.  They skimmed over us and landed maybe 20 yards away on the up sloping ski run.  Very Cool!

And then what followed can only be described as one of the best fireworks shows I have ever seen.  Wanna see it?  Follow this link to YouTube and you will see it http://www.youtube.com/watch?v=YsFhmUYtC9s&feature=related

The next year we stayed a couple nights and  She Who Must Be Obeyed came with us.  She loved the event also, even though it was hard to see the fireworks because the snow never stopped all weekend. Total snow for the three day weekend was way over 12 feet (really). This year the show goes off on December 17. Thin air, skiing, fireworks, and rock bands.  What’s not to like!     

Good Eating and Table Talk,

Roger                                          

 

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EASY OPEN FACE STILTON PANCETTA HAMBURGER

EASY RECIPE

My family loves black and blue hamburgers.  Typically I pick the burgers up prepared at the grocery store.  But, I figured it couldn’t be that hard to make a killer blue cheese burger.  And since I was in the experimentation mood I figured why not add some new flavors. I have test cooked and served this recipe, and it was a hit.  Follow the step by step easy instructions and you will make a dinner sure to please!

Recipe serves four.

Ingredients:                                                             

1 1/4 lb. Hamburger (sirloin or other lean)

Stilton Cheese -crumble enough to fill center of burger

1 1/2 Tbsp. Pancetta  – diced

1 1/2 Tbsp. BBQ sauce

Fresh ground Mixed Peppercorns – to taste

Rye bread

1 yellow Onion – sliced and separated into rounds

1 Tomato – sliced

1 Tbsp Olive oil 

Two large potatoes – sliced like french fries

1 Tbsp butter    

Mustard

Catalina Salad Dressing        

Preparation:

Place the hamburger in a large bowl, add BBQ sauce, Pancetta, peppercorn and salt to taste.  Mix the ingredients into the hamburger with your hand.  Do not over work the hamburger.    Divide the hamburger into four servings.  Divide each serving into two and form two slender patties.  On one patty place stilton cheese.

Next, cover the stilton patty with the remaining patty and work them together to form one patty.   And repeat with remaining burgers.    Next cut your potatoes into french fries form, drizzle a little olive oil over them and mix to cover, and then place on cooking sheet.  Cook at 375 degrees for 25 minutes or until golden brown. 

Saute the onions in butter on medium heat until soft and golden colored. Place in small bowl and cover with foil.

Pan fry or BBQ hamburgers for about 4 minutes on each side.  Do not squish them with spatula while cooking this will dry the meat out, and you will lose stilton.

Plating:

On each plate place a piece of rye bread, spread mustard and Catalina dressing on the bread.  Next place a cooked stilton and pancetta hamburger on the bread, add tomato, and top with onions.  Add the french fries and you are ready to eat!

 

AND STUFF 

I am thrilled to report I survived my 60th birthday! I got a little apprehensive as the day approached. Like I said before, 50 had not bothered me, but there was something about 60 that did. But, as time does not stop, the big day arrived.

The birthday turned out to great.  Had a nice meal at home with Sue and the three kids.  Very, very nice family evening.

The next night Sue took me out for a wonderful meal at Chez Melange. That was a marvelous dinner and closure on the event.

Next day, now well into 60 years of age, my oldest son Conrad and my youngest son went to the LA Auto Show.  She Who Must Be Obeyed went for a well deserved day out and about with Kacy. The Auto Show was fun, but one can spend only so much time looking at cars one has no desire to buy. So off we went.  Conrad decided we should hit a surf shop to look around on the way home.  I enjoyed that.

But, eventually it was time to get ready to go to the in-laws to watch the USC v UCLA game and have pizza.  Sue was late getting home, something about having to work on her mom’s computer.  Eventually we were ready to leave. I remembered there might be some kids there so I told She Who Must Be Obeyed that I was going back in to get my left over cake for any kids that might show up to watch the game.

Parked in the in-laws driveway, and carrying my cake I walked into the house. And that’s when about 40 people yelled Happy Birthday!  Seems the little lady and Kacy had been working all day setting up a 70’s Style Party for me!! I was handed a gold  jacket to wear and the party began.  What a wonderful night. No matter where I went in the house or backyard there were friends and family to celebrate with.  She Who Must Be obeyed and her evil assistant did awesome.

So, moral of the story – I am now 60 years old and still dumb as ever.  I have not yet obtained the wisdom that goes with age, as my wife, kids, friends, and family can still completely pull the wool over on me.  And that is just fine with me!  Thanks again to everyone who helped make this the best birthday ever!

Good Eating and Table Talk,

Roger                                          

 

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