Sunday, June 23, 2013

Flatbread Pizza: Two Ways

Flatbread pizza is one of my favorites. The thin, crispy crust is the perfect compliment to the tasty toppings. I decided to make two of my own versions on the grill - enjoy!


Thai Chicken Pizza

Peanut Sauce
1 tablespoon red curry paste
1/2 cup creamy peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
Juice of 1 lime
2 tablespoons brown sugar
1 tablespoon siracha (or to taste)

2 Flatout flatbreads

3 boneless, skinless chicken breasts, cooked and sliced thin
1/2 cup shredded mozzarella cheese
2 tablespoons shredded carrot
2 green onions, sliced thin
1 tablespoon fresh cilantro, chopped

1. Blend all peanut sauce ingredients in a food processor until smooth.

2. Spread a thin layer of peanut sauce onto each flatbread. Top with chicken slices and cheese.

3. Preheat grill to medium heat and grill pizza for 3-4 minutes (covered) until crispy. Top with shredded carrot, green onion and fresh cilantro and serve.

Steak Flatbread with Pesto and Pan Roasted Tomatoes

1/2 cup fresh basil leaves
1/4 cup extra virgin olive oil
3 cloves garlic
1/4 cup shredded parmesan cheese

2 Flatout flatbreads

2 (4 oz.) eye of round steaks
1 pint cherry tomatoes
1 (4 oz.) container crumbled gorgonzola cheese

1. Blend pesto ingredients in a food processor until smooth.

2. Salt and pepper each steak. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add steaks and cook 3-4 minutes on each side until golden brown. Allow to rest 5 minutes and dice into small cubes.

3. Place cherry tomatoes in the same skillet and cook until well charred, about 5 minutes. Season with salt and pepper.

4. Spread a thin layer of pesto onto each flatbread.

5. Top with steak cubes, charred tomatoes and gorgonzola cheese. Drizzle with olive oil.

6. Grill over medium heat for 3-4 minutes (covered). Remove from heat and serve.

Sunday, June 9, 2013

Dry Rubs

My grilling obsession continues! Although I tend to always marinate my meat or fish before cooking it, I decided to switch things up and make some dry rubs. A rub is a combo of salt, pepper, sugar, herbs and spices. Unlike a marinade, a dry rub will form a crust on the exterior of the meat when grilled. The salt in the rub will help draw out the juices in the meat, which results in a juicier end product. Also, the sugar will caramelize and form a crust to seal in all the flavor and juices. Making a rub from scratch rather buying it off the shelf allows you to control the sodium content as well.

Basic Rub
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon cayenne pepper

 Turkey tenderloin

Orange Chipotle Rub
3 dried chipotle peppers, ground
3 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons dried oregano
1 bay leaf, ground
1 teaspoon ground cumin
1 teaspoon dry ground orange peel

Boneless Pork Chops

Coffee Rub
1/4 cup chili powder
1/4 cup ground coffee
2 tablespoons paprika
2 teaspoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger

Beef Sirloin Steaks

Brown Sugar Rub
1/2 cup brown sugar
1/2 cup kosher salt
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced onion
2 teaspoons dried dill weed
2 teaspoons dried savory
1 teaspoon dried tarragon

Sunday, June 2, 2013

Picnic Salads

As the weather slowly warms up, it's the perfect time to plan a outdoor picnic! These two side dish recipes are a perfect compliment to grilled meats and fish. They can stay at room temperature so food safety won't be a concern if you're planning an all-day event.


Orange-Scented Fruit Salad

Serves 10

1/2  cup sugar

1/2 cup water

Juice and zest of 2 oranges

1 1/2 teaspoons vanilla extract 

2 cups green grapes, halved

2 cups red grapes

2 pints strawberries, sliced

1 pint blueberries


1. Bring sugar, water, orange zest, orange juice and vanilla to a boil in a small saucepan. Remove from heat and allow to cool.

2. Slice green grapes in half and place in a large mixing bowl.

3. Top with red grapes.

4. Slice strawberries and add to the bowl.

5. Add blueberries to the bowl and pour the orange juice mixture over the top.

6. Toss gently and serve.

Fresh Herb Pasta Toss with Sundried Tomatoes 

Serves 10

1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon stone ground honey dijon mustard
1 teaspoon dried oregano
Salt and pepper, to taste
1 bunch fresh basil, chopped
1 bunch fresh Italian parsley, stemmed and chopped
1 zucchini, diced small
1 summer squash, diced small
1/2 cup sundried tomatoes, julienned 
1 box whole wheat rotini pasta, cooked and drained


1. Combine olive oil, vinegar, mustard, oregano, salt and pepper in a food processor.

2. Chop the fresh herbs and dice the zucchini and summer squash. 

3. In a large mixing bowl, combine the cooked pasta, herbs, zucchini, squash and sundried tomatoes. Top with vinaigrette and toss to combine. Enjoy!