Saturday, June 30, 2012

New Toys

Jon and I have been busy around the house and in the garage. I have been trying to work on my car while Jon is busy working on the bikes. It has been so hot here the last couple of weeks that I do not want to do anything but sit in front of the TV and do nothing. Well that is what I have done while trying to keep somewhat busy cleaning the house. For the last couple of weeks our neighbors son has been stopping by our house. He's a cute kid and he loves to ask Jon and I questions. Recently He wanted his bike to look like the yellow one above. So His Dad and Jon helped him out and put flames and a tach on his "motorcycle" I even made some homemade hand levers for his bike. He was so happy with the results. My veggies are coming in. YEAH!!!! But I did kill my Cilantro. Not sure what happened but basil and parsley are still hanging in there. Time to work on some of my food photos that I will post sometime this week or next. Till the next post.

Grilled Pizza


Grilled Pizza
The Kitchn

Pizza dough
Pizza sauce
Toppings (keep them light: Cheese, ricotta, greens, prosciutto or whatever else you like)
Olive oil



Heat the grill. You should heat it quite hot; about 600°F with the lid on while baking this particular pizza. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.
Gather your ingredients and toppings. Set up a table or bench near the grill so that you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!
Also have your tools close to hand. You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
Prep your dough. It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
Brush the dough with olive oil.
Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want nice grill marks on it, but you don't want the dough to get crispy.
Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
Put the lid on and cook for about 5 minutes.
Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!


Enjoy!

Friday, June 29, 2012

Bruschetta

Tomato Basil Bruschetta
Annie's Eats

3 tomatoes, seeded and diced
2 cloves garlic, finely minced
3 tbsp. basil, minced
¼ tsp. kosher salt
Pepper, to taste
1½ tbsp. extra-virgin olive oil
2 tbsp. finely grated Parmesan
Toasted baguette slices, for serving


Combine all ingredients in a medium bowl; mix well to blend.  Cover and refrigerate for at least 30 minutes to allow the flavors to meld.  Spoon the tomato mixture on top of the baguette slices and serve.




Enjoy!

Monday, June 18, 2012

Disorganized

I am still behind and I mean really behind but oh well. I have finally forgotten what happened this week but I have the photos to show you... I think that is enough said. I promise I will try to get back into the grove and start to get on schedule with my posts and my life. I am so disorganized right now that I need to get back on track. So hopefully this week I will be able to do that. Wish me luck! Till next post...