Give me time to gather the recipes of some of these. If the pics show multiple dishes, I probably will not spend the time to list the recipe of each dish unless it is requested.
Tandoor Naan Garlic Pizza:
* Tandoor Naan's Garlic bread
* Olive Oil
* Cheese - I normally use fresh Mozzarella thinly sliced
* Fresh Basil leaves
* Pesto or Red sauce to taste
* Black or Kalamata olive slices
* Garlic cloves - precooked
* Prosciutto (unless you are a vegan)
suggestions/additions - roasted red bell, mushrooms, thinly sliced or precooked green onions, capers?
Using a toaster, I lightly toast the bread by itself for 3-4 minutes just to give it a little crusty feeling. Afterwards I simply pile on the above ingredients typically making them different. The right one has Prosciutto and a different homemade olive/caper sauce where as the left one has store bought pesto. After loading them up, I put them back into the toaster and cooked until the cheese is melted. Let them cool for a couple minutes and then chase them with a pizza cutter.
For the two of us, this and a bottle of white wine makes a perfect dinner. - belch!!
****************************************************************
Roasted Portabella Mushrooms:
Prosciutto, Onion and Mushroom Omelette:
Cedar Planked Salmon:
Steak, Shrimp and Portabella Mushrooms:
Craig's Mozzi ball Salad:
1 container of fresh Mozzarella balls, perlini size (about 3/8� dia) drained and rinsed a couple times. Favorite brand from Safeway is Mozzarella Fresca.*
Fresh Basil (6+ leafs). You can never add too much.
1 small can (2.25oz) of sliced black olives
2-3 medium tomatoes chopped (I de-seed mine before I chop)
Sea salt and fresh ground pepper
Good Season’s Italian salad dressing
*If you can't find the real small mozzi balls, you will need to settle for the smallest you can find and cut them in half or quarters.
In a medium bowl, combine the above items except salad dressing and stir. When ready to serve, top with 4-5 Tablespoons of salad dressing to taste and stir. (I always put too much on but I love it that way). I usually make the salad an hour + ahead of schedule and refrigerate it until ready to consume.
******************************************************************
Steak, Mushrooms and Shrimp:
Mr. Weiner:
Garlic Potatoes:
Slice 4-5 small red potatos into wedges
Minced 4-5 garlic cloves
Fresh Rosemary (couple tablespoons)
In a zip lock bag add the potatoes, garlic, 1/4 cup olive oil, fresh ground pepper and seasalt. Marinate 1+
hours. Spread out on a cookie sheet and roast at 350 for 35+ minutes. Or as shown you can skillet them.
Roasted Garlic in a pan:
TriTip and Asparagus:
BBQ Asparagus
Olive Oil
Garlic
Sea salt
Coarse pepper
Asparagus
Mix ingredients in large ziplock, add asparagus. Marinate for 1+ hours
BBQ until fork tender
*****************************************************************
Heirloom Tomato and Basil Salad:
1-2 Large Heirloom tomatoes
Fresh Basil and large leaf Parsley
Olive oil
Thinly sliced Mozzarella cheese
Balsamic vinegar, reduced*
Sea salt
Freshly ground pepper
*You will need to either reduce regular Balsamic vinegar by 50% or find already reduced
At your better food market. If you do it yourself, have it done and cooled the day before.
It can be stored in the original emptied bottle on the shelf.
Coarsely chopped 1/4cup each basil and parsley. Mix with a little olive oil. Set aside
Lay 2 large tomato slices on a plate
Top with 2-3 slices of cheese
Top with basil/parsley mix
Drizzle lightly with reduced Balsamic vinegar
Salt and pepper to taste
Another variation is to replace the Mozzarella with thinly sliced parmesan cheese from a
Block.
******************************************************************
Roasted Garlic Bulbs:
Tandoor Naan Garlic Pizza:
* Tandoor Naan's Garlic bread
* Olive Oil
* Cheese - I normally use fresh Mozzarella thinly sliced
* Fresh Basil leaves
* Pesto or Red sauce to taste
* Black or Kalamata olive slices
* Garlic cloves - precooked
* Prosciutto (unless you are a vegan)
suggestions/additions - roasted red bell, mushrooms, thinly sliced or precooked green onions, capers?
Using a toaster, I lightly toast the bread by itself for 3-4 minutes just to give it a little crusty feeling. Afterwards I simply pile on the above ingredients typically making them different. The right one has Prosciutto and a different homemade olive/caper sauce where as the left one has store bought pesto. After loading them up, I put them back into the toaster and cooked until the cheese is melted. Let them cool for a couple minutes and then chase them with a pizza cutter.
For the two of us, this and a bottle of white wine makes a perfect dinner. - belch!!
****************************************************************
Roasted Portabella Mushrooms:
Prosciutto, Onion and Mushroom Omelette:
Cedar Planked Salmon:
Steak, Shrimp and Portabella Mushrooms:
Craig's Mozzi ball Salad:
1 container of fresh Mozzarella balls, perlini size (about 3/8� dia) drained and rinsed a couple times. Favorite brand from Safeway is Mozzarella Fresca.*
Fresh Basil (6+ leafs). You can never add too much.
1 small can (2.25oz) of sliced black olives
2-3 medium tomatoes chopped (I de-seed mine before I chop)
Sea salt and fresh ground pepper
Good Season’s Italian salad dressing
*If you can't find the real small mozzi balls, you will need to settle for the smallest you can find and cut them in half or quarters.
In a medium bowl, combine the above items except salad dressing and stir. When ready to serve, top with 4-5 Tablespoons of salad dressing to taste and stir. (I always put too much on but I love it that way). I usually make the salad an hour + ahead of schedule and refrigerate it until ready to consume.
******************************************************************
Steak, Mushrooms and Shrimp:
Mr. Weiner:
Garlic Potatoes:
Slice 4-5 small red potatos into wedges
Minced 4-5 garlic cloves
Fresh Rosemary (couple tablespoons)
In a zip lock bag add the potatoes, garlic, 1/4 cup olive oil, fresh ground pepper and seasalt. Marinate 1+
hours. Spread out on a cookie sheet and roast at 350 for 35+ minutes. Or as shown you can skillet them.
Roasted Garlic in a pan:
TriTip and Asparagus:
BBQ Asparagus
Olive Oil
Garlic
Sea salt
Coarse pepper
Asparagus
Mix ingredients in large ziplock, add asparagus. Marinate for 1+ hours
BBQ until fork tender
*****************************************************************
Heirloom Tomato and Basil Salad:
1-2 Large Heirloom tomatoes
Fresh Basil and large leaf Parsley
Olive oil
Thinly sliced Mozzarella cheese
Balsamic vinegar, reduced*
Sea salt
Freshly ground pepper
*You will need to either reduce regular Balsamic vinegar by 50% or find already reduced
At your better food market. If you do it yourself, have it done and cooled the day before.
It can be stored in the original emptied bottle on the shelf.
Coarsely chopped 1/4cup each basil and parsley. Mix with a little olive oil. Set aside
Lay 2 large tomato slices on a plate
Top with 2-3 slices of cheese
Top with basil/parsley mix
Drizzle lightly with reduced Balsamic vinegar
Salt and pepper to taste
Another variation is to replace the Mozzarella with thinly sliced parmesan cheese from a
Block.
******************************************************************
Roasted Garlic Bulbs:
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