Potato crusted pizza
1 teaspoon of salt
1 teaspoon freshly cracked black pepper
4 tablespoons cornstarch
1 1/2 lbs of potatoes, scrubbed
3 tablesppons extra-virgin olive oil
1/4 cup beef or chicken broth
1/2 cup prepared pesto
1 cup cooked, shredded chicken
1 red bell pepper, seeded and cut into rings
4 oz crumbled feta cheese
1/4 cup grated permesan cheese
8 to 10 fresh basil leaves, torn into pieces
preheat oven to 400 F.
In a small bowl, stir together the salt, pepper and cornstarch; set aside. Using a food processor or mandoline, slice potatos very thinly and place them in a large mixing bowl. Sprinkel half the cornstarch mixture over the potatos slices; toss the potatos, then sprinkle them with the remaining cornstarch mixture and toss again.
Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan, overlapping the slices in a concentric circles (cover the pan completely).
Sprinkle the potatos with the broth, brush them with the remaining oil, then press firmly with your clean hands to compact them into a crust. Move the oven rack to the lowest position, and bake the potato crust for 20 to 30 minutes or untill the edges are browned and tender.
Remove the potatos from the oven and spread the pesto over the potatos using a rubber spatular. Top the pizza with the cooked chicken, pepper rings, feta and parmesan cheese. Return to the oven for another 10 minutes or untill the feta is softened and the pizza is heated through. Remove from oven, sprinkle with basil cut into wedges. Use the spatular to loosen the potato crust from the pan.
Recipes
Moderator: Priests of Syrinx
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Kares4Rush
- Posts: 3191
- Joined: Thu Nov 13, 2003 9:31 am
- Location: New York
Grilled Salmon Steak with Asparagus and Grilled Yukon Gold Potatoes
Serves 4
The smoky rich flavor of the salmon and fresh asparagus are complimented by the bright fruit and earthiness of a California Zinfandel.
Ingredients:
4, 6 to 8 ounce salmon fillets
2 bunches of fresh asparagus
16 baby Yukon gold potatoes
Olive oil
2 tbs stone ground mustard
1 tsp chopped fresh parsley
Salt and pepper
1 tsp garlic powder
2 bunches fresh asparagus
1 tsp white truffle oil
1. Preheat a grill to high heat.
2. Prick the potatoes with a fork and microwave on high for 6 minutes. Let rest until they are cool enough to handle. Slice the potatoes in half and toss in olive and salt and pepper. The potatoes will finish cooking on the grill while you cook the salmon.
2. Mix the mustard, 1 tsp of olive oil, and parsley together in a small bowl. Taste and season with salt and pepper. Spread the mustard mixture over the salmon.
3. Brush the hot grill with some vegetable oil. Place the salmon meat-side down on the grill and cook for 4 minutes. Place the potatoes flesh side down around the salmon. Turn over to the skin side and cover the grill to cook through for another 6 to 8 minutes. The salmon is done when the meat begins to flake and is firm to the touch. Remove from the grill.
4. Trim the woody end of the asparagus (about 2 to 3 inches) from the bottom. Bring a large pot of water with 1tbs of salt to a boil. Once the salmon has been turned once, place the asparagus into the water. When the water comes to a boil, remove one stem and taste for doneness. It should be cooked through but still slightly crisp. If it's not done set a timer for 1 minute and taste again. If it's done, drain and toss the asparagus in 1 tsp of white truffle olive oil and salt and pepper. Place back into the drained pot and cover to keep warm.
To Serve:
Place a portion of salmon on the plate. Nestle a serving of the asparagus next to the salmon and add the potatoes.
Slainte Mhath
salmon is traditionally paired with the noble Riesling Grape. I know sometimes the fun of food and wine pairing is trying different flavors and textures with different foods from all over the world but lets be honest Riesling and salmon is a killer combo!
The natural acidity of the Riesling grape works very well with the high fat content of salmon. The unique part of Riesling is its natural residual sugar content, which not only makes for a great and interesting wine but its sweetness highlights the flavor of the fish.
The German versions of these wines tends to be a bit more mineraly. Alsace is known for a dryer style but as always individual producers dictate the final product. Some of my favorite producers are; Joh. Jos.Prm, Balthasar Ress, Dnnhoff, Domaine Zind-Humbrecht, Domaine Schlumberger. But as long as I own a couple of bottles I think I can recommend this stellar version ; Trimbach "Clos Ste Hune".
Serves 4
The smoky rich flavor of the salmon and fresh asparagus are complimented by the bright fruit and earthiness of a California Zinfandel.
Ingredients:
4, 6 to 8 ounce salmon fillets
2 bunches of fresh asparagus
16 baby Yukon gold potatoes
Olive oil
2 tbs stone ground mustard
1 tsp chopped fresh parsley
Salt and pepper
1 tsp garlic powder
2 bunches fresh asparagus
1 tsp white truffle oil
1. Preheat a grill to high heat.
2. Prick the potatoes with a fork and microwave on high for 6 minutes. Let rest until they are cool enough to handle. Slice the potatoes in half and toss in olive and salt and pepper. The potatoes will finish cooking on the grill while you cook the salmon.
2. Mix the mustard, 1 tsp of olive oil, and parsley together in a small bowl. Taste and season with salt and pepper. Spread the mustard mixture over the salmon.
3. Brush the hot grill with some vegetable oil. Place the salmon meat-side down on the grill and cook for 4 minutes. Place the potatoes flesh side down around the salmon. Turn over to the skin side and cover the grill to cook through for another 6 to 8 minutes. The salmon is done when the meat begins to flake and is firm to the touch. Remove from the grill.
4. Trim the woody end of the asparagus (about 2 to 3 inches) from the bottom. Bring a large pot of water with 1tbs of salt to a boil. Once the salmon has been turned once, place the asparagus into the water. When the water comes to a boil, remove one stem and taste for doneness. It should be cooked through but still slightly crisp. If it's not done set a timer for 1 minute and taste again. If it's done, drain and toss the asparagus in 1 tsp of white truffle olive oil and salt and pepper. Place back into the drained pot and cover to keep warm.
To Serve:
Place a portion of salmon on the plate. Nestle a serving of the asparagus next to the salmon and add the potatoes.
Slainte Mhath
salmon is traditionally paired with the noble Riesling Grape. I know sometimes the fun of food and wine pairing is trying different flavors and textures with different foods from all over the world but lets be honest Riesling and salmon is a killer combo!
The natural acidity of the Riesling grape works very well with the high fat content of salmon. The unique part of Riesling is its natural residual sugar content, which not only makes for a great and interesting wine but its sweetness highlights the flavor of the fish.
The German versions of these wines tends to be a bit more mineraly. Alsace is known for a dryer style but as always individual producers dictate the final product. Some of my favorite producers are; Joh. Jos.Prm, Balthasar Ress, Dnnhoff, Domaine Zind-Humbrecht, Domaine Schlumberger. But as long as I own a couple of bottles I think I can recommend this stellar version ; Trimbach "Clos Ste Hune".
Last edited by Me on Wed May 17, 2006 10:23 am, edited 1 time in total.
When evil is allowed to compete with good, evil has an emotional populist appeal that wins out unless good men & women stand as a vanguard against abuse.
Thank you it is delicious I was paring it with a differnt wine but either goes good myself perfer the later. We usaully go for something new and exotic on the weekends when we have more time to prepare during the week hey are the hamburger's done yet honey? When I cook it gets interesting and my son Drew makes a killer steak. He really likes to cook and I just couldn't ask for a better son. Him and I spend alot of time together now. His friends he grew up with got into drugs about a year ago 
so now he goes to school, work and hangs out with Me It was kind of sad about having friends for so many years, then they start doing that stuff. I'm very proud of him
When I cook it gets interesting and my son Drew makes a killer steak. He really likes to cook and I just couldn't ask for a better son. Him and I spend alot of time together now. His friends he grew up with got into drugs about a year ago so now he goes to school, work and hangs out with Me It was kind of sad about having friends for so many years, then they start doing that stuff. I'm very proud of him When evil is allowed to compete with good, evil has an emotional populist appeal that wins out unless good men & women stand as a vanguard against abuse.
What's for dinner?
Actually we are having a Turkey dinner with all the fixings tonight and if anyone would like to come over come on.
Seeing it's that time of year and the stripers are running off the eastern shore here are a couple of delicious recipes one I got out of the newspaper and the later my concoction
baked striper with onions and swiss cheese
4 servings striped bass
1 cup dry bread croutons 1/2 cup swiss cheese, grated
3 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon dry parsley
salt and pepper to taste
cook onions in olive oil till tender, than add crountons, parsley, mustard, salt and pepper mix thoroughly.
Place fish on gresed baking dish, then top with onion mixture. Top with cheese and bake for approximately 30 minutes at 350 degrees
baked striper stuffed with dry sea scallops
4 servings striped bass
about 16 dry sea scallops
1 whole lemmon sliced
2 cups of flour
salt and pepper to taste
1 tablespoon of parsley
1 egg
1/2 cup of whole milk
1/4 stick of real butter
heat up frying pan melting butter
put the flour, salt, pepper and parsley in clean paper bag
mix egg and milk in bowl and coat scallops thoroughly
put in bag and coat with dry mixture
be sure the pan is hot but do not burn the butter quickly sear the scallops
to hold in the flavor you do not want to cook thru
cut the stripers length wise and stuff with scallops
place the stuffed sea bass in a greased baking dish cover with foil
bake for 25 minutes at 350 degrees remove foil and back for additional 5 minutes at 350 degrees
serve with slice of lemmon
side fresh asparagus and
mashed garlic potatoes
enjoy and catch your own striper
Actually we are having a Turkey dinner with all the fixings tonight and if anyone would like to come over come on.
Seeing it's that time of year and the stripers are running off the eastern shore here are a couple of delicious recipes one I got out of the newspaper and the later my concoction
baked striper with onions and swiss cheese
4 servings striped bass
1 cup dry bread croutons 1/2 cup swiss cheese, grated
3 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon dry parsley
salt and pepper to taste
cook onions in olive oil till tender, than add crountons, parsley, mustard, salt and pepper mix thoroughly.
Place fish on gresed baking dish, then top with onion mixture. Top with cheese and bake for approximately 30 minutes at 350 degrees
baked striper stuffed with dry sea scallops
4 servings striped bass
about 16 dry sea scallops
1 whole lemmon sliced
2 cups of flour
salt and pepper to taste
1 tablespoon of parsley
1 egg
1/2 cup of whole milk
1/4 stick of real butter
heat up frying pan melting butter
put the flour, salt, pepper and parsley in clean paper bag
mix egg and milk in bowl and coat scallops thoroughly
put in bag and coat with dry mixture
be sure the pan is hot but do not burn the butter quickly sear the scallops
to hold in the flavor you do not want to cook thru
cut the stripers length wise and stuff with scallops
place the stuffed sea bass in a greased baking dish cover with foil
bake for 25 minutes at 350 degrees remove foil and back for additional 5 minutes at 350 degrees
serve with slice of lemmon
side fresh asparagus and
mashed garlic potatoes
enjoy and catch your own striper
When evil is allowed to compete with good, evil has an emotional populist appeal that wins out unless good men & women stand as a vanguard against abuse.
-
Kares4Rush
- Posts: 3191
- Joined: Thu Nov 13, 2003 9:31 am
- Location: New York
Dry Sea Scallops have a medium firm texture and a sweet flavor which can run from mild to briny. Scallop meat can be tan to white to an almost orange brown color and still be fresh. Dry Sea Scallops do cost a little more than "Processed" Sea Scallops (chemical preservatives added), but they are certainly worth it.
Left overs tonight creamed turkey on toast
Left overs tonight creamed turkey on toast
When evil is allowed to compete with good, evil has an emotional populist appeal that wins out unless good men & women stand as a vanguard against abuse.
-
Kares4Rush
- Posts: 3191
- Joined: Thu Nov 13, 2003 9:31 am
- Location: New York
-
Medinaquirin
- Posts: 1546
- Joined: Tue Nov 25, 2003 7:50 pm
- Location: Strider's pants
