I’ve had a spaghetti sandwich before so this isn’t breaking any new ground, but the caprese style toppings puts this one right over the top. I have a sad that my homemade mozzarella didn’t melt well but maybe the next batch will do better. When I went to the patio to pluck a few basil leaves for the chiffonade I found and destroyed three Japanese beetles. Those damn things infested one of Mrs J’s potted rose bushes and it’s just now coming out of that insult. Anyway, I filled the roll and drizzled on some good olive oil and then popped it into the toaster oven, adding the basil at table with fresh ground pepper and salt.
We decided to do pork chops today and were set to do the cream of mushroom soup thing with them but couldn’t quite picture the gravy on the couscous we had picked out for a side. We opted to dump in two cans of tomato bits with green chilies after the chops browned in olive oil, added a chopped Vidalia onion, covered it, and set it asimmer. We had some frozen, ripe Anaheim peppers and thawed those enough to split and remove the seeds and membranes and tossed them in with the chops. When they had cooked down a little they were pureed in a blender with a little oil and garlic. The puree was pressed through a sieve and the liquid added back to the pan. Mrs J noticed some brown mushrooms that were nearing their use by date so in they went, too.One of Mrs J coworkers gifted her a couple of squash and they didn’t go to waste. They marinated in oil and balsamic vinegar and were grilled right before the meal was plated. Delicious!
I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!
This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.
- 1 can garbanzo beans, drained
- Juice of 2 limes
- 1 tbsp sesame seeds
- 2 cloves garlic
- 1/2 bunch cilantro
- 1/2 cup olive oil
Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!
Joshua De Mers
With Thanksgiving coming up, I wanted to highlight some different sides besides the traditional. This one really fit the bill.
From Emeril Lagasse
Emeril Lagasse’s phrase, “kick it up a notch” became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril’s star status with his recipe for Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta.
- 3 tablespoons olive oil
- 6 ounces pancetta, diced
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 pounds Brussels sprouts, stems trimmed and cut in half lengthwise
Preheat the oven to 400° F.
In a large sauté pan, heat 1 tablespoon of the oil over medium heat. When hot, add the pancetta and cook until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a baking sheet lined with paper towels and set aside. Add the onions, ½ teaspoon of the salt and ¼ teaspoon of black pepper to the pan and cook, stirring until the onions are caramelized, about 30 minutes.
In a large 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil over medium high heat and when hot, add the Brussels sprouts and the remaining salt and pepper. Cook until the sprouts are golden brown on one side, 4 to 5 minutes. Transfer the pan to the oven and cook until tender, about 15 minutes.
Add the onions and pancetta to the Brussels sprouts, toss well, and return to the oven for 5 minutes longer.
Serve immediately.Servings:4-6Difficulty: EasyCook Time: 1-30 min================================
A fast lunch pizza using onion naan. These are in the margherita style. Infuse a little olive oil with garlic by heating a few tablespoons in a bowl with a few crushed and minced cloves and brush it on the loaves, then add sliced tomato and dot with fresh mozzarella. Garnish with fresh basil. I like my pizzas with red pepper flakes, I used flakes from my own patio grown cayennes today. The Parmesan sprinkle is from a commercial blend of cheeses with additional peppers and herbs.