Canned Pizza

Because sometimes, you just need some pizza! :)

I saw a commercial the other day for Grand's biscuits and they were saying that you could make pizza out of them. So, we tried it. And it wasn't half bad! 

Make tomato sauce by crushing canned tomatoes and straining the liquid off, or simply using tomato paste is fine too, season with oregano, garlic (if you want) and salt & pepper. 

Take biscuits out of the can and roll them out with a roller or flatten with hand. Drizzle oil around edges. Now, I baked them for about 10 min by themselves, just to firm the crust. Then took them out, topped with sauce, cheese and toppings then put back in the oven until they looked brown and done. Use broiler at the end for a minute if necessary. 

Say you don't have any mozzarella cheese. No problem. A mix of shredded cheddar and parmesan works good too. Or, goat cheese. Or, colby. For those who like a more adult pizza, sprinkle on some blue! 

And there you go. Canned pizza! 

Our 6.5 lb. Maine Lobster

Boy-O-Boy! Saigon City grocery in Westminister, CA. had some GIGANTIC Maine Lobsters this weekend! I never bother to buy the tasteless lobsters you normally find, but Maine lobster is a whole other ball game. This 6.5 lb. lobster was one of the smallest ones they had. I estimated most were between 7-10 lbs. No joke. 

And this guy has been around for a while. How old do you think he is - 10 years old? 20? Look at his claws. Obviously one is much older than the other. And look at how worn down the old claw is - it's caveman looking! 

And the old claw was NOT easy to break. Tried the rubber hammer first, it was a no go. Broke out the metal hammer, but it still took a lot of work to break the hard shell. I could probably crack a skull before we cracked that claw! 

Thick shell!

Blue Margaritas

Happy Cinco de Mayo to our Mexican friends!

If you're going to have a margarita today, might as well be a beautiful one :)

BLUE MARGARITAS

Ingredients

1 (10-ounce) can frozen margarita mix 

3/4 cup tequila 

1/4 cup blue curaçao liqueur

2 tablespoons lime juice 

Preparation

Combine all ingredients in a blender. Fill with ice to 5-cup level, and process until smooth. Serve immediately.

Thanks to Southern Living, June 2002

Saturday Morning Breakfast

We sat outside today, weather was beautiful. The usual iPad games were played while waiting for the food. The fence you can see in this picture has those gardenia flower vines growing on it, and the flowers were in bloom .... smelled out of this world good!

They only do breakfast at the Golden Truffle once a month, on the last weekend of the month. And, it's gooooood! Their food is not the typical stuff, but still familiar and always gourmet. Crab or lobster Benedict, chicken livers and gravy on toast, huge English Breakfast platter, scalloped potatoes, fried chicken biscuit & gravy, tamales, chili omelette - all homemade. We just order all sorts of stuff and share. Today we ate too much though and all had to take a nap when we got home. It's nice to do that once in a while though. Just do .... nothing.  

Ramp Shrimp Scampi & Trout Stuffed with Ramps and Bread

It's ramp season again!

Q: What are ramps?

A: They're sort of like an onion, sort of like garlic. Taste is similar to both the onion and garlic, but then again, not really.

Q: Where can I buy ramps?

A: From Doug. :) He sometimes lists them here while in season. Or you can e-mail him at wrn453(at)aol.com

Hope that helps. :)

I get my ramps from a guy in Ohio. He picks them fresh each season, and ships them to me. This year I got my package in the mail with beautiful young and tender ramps, and the first dishes I made were Ramp Scampi, and Stuffed Trout.

For both dishes, the ramps are cleaned of course, then diced. Each dish was made for just 2 people, so adjust according to servings needed.

Do this first, then set aside:

For the trout stuffing, I simply sauteed 1/4 cup of ramps (mixed white & green parts) with 2 small stalks chopped celery in some butter & olive oil, and then added some cubed dry bread, about 2 cups, chicken broth added until right consistency for stuffing was achieved - not too dry, not too mushy - then salt, pepper, 1/2 tsp of poultry seasoning, pinch or two of dried thyme, and some parsley. Then it was put into a 350 oven for about 20 min to set up.

Then the trout, which I bought already cleaned, was simply stuffed with the stuffing. I then took 1 large egg, scrambled it, and poured it over the stuffing inside the two pieces of trout. This will help glue it together a little. Plus, egg is just good. Cooked in the oven at 450 for about 10 min.

While the trout was cooking, I made the shrimp:

I sauteed 1 lb of shrimp in butter and a little olive oil, 2 diced garlic cloves, the diced ramps (about 1/4 cup) and salt & pepper. Once cooked through, I added 1/2 cup of white wine and 1/2 cup of chicken broth and continued to cook on medium until liquid was reduced by half. Adjusted salt & pepper to taste and a squeeze or two of lemon. If not garlicky enough for you at this point, you can add some more fresh chopped garlic to punch up the garlicky-ness. If you like spicy, some red pepper flakes are good in this too.

A Different Kind Of Cheese Sandwich: Easy & Quick Parmesan & Cracked Black Pepper Spreadable Cheese

Creamy, peppery, savory cheese - spread onto buttery crackers. Now that's MY kind of cheese sandwich!

I once bought a cheese spread that I absolutely loved, and today I was craving it, so I made some (this is my homemade version of it). It's so easy, really fast, and definitely different from the classic cheese ball or spinach dip. As an appetizer, this cheese would go great on fresh crostini too!

Ingredients:

~ 8 ounces cream cheese. Your choice of regular, reduced fat or fat free - they all work (regular tastes best though, of course).

~ 3/4 cup shredded parmesan cheese. You can use expensive cheese if you want, or the less expensive commercial stuff works just fine too in something like this.

~ 1 Tbsp. coarse ground black pepper

~ 1/2 tsp. salt

Method: Mix all together. :)

After mixing, taste it. You might feel it needs more salt, or more pepper.

Serve immediately, or refrigerate for later use.