This is a great way to have ‘homemade’ focaccia bread. It is easy, tasty and everyone will love it. You may have to make two at a time.
- 1 lb. store bought pizza dough
- 2 tbsp. cornmeal
- 8 slices of bacon, cooked crisp
- 1 portobello mushroom, gills removed and cut in 1″ strips
- 1 tsp. olive oil
- pepper and salt to taste
- 1 bag of shredded 4 cheese
- 4 cups chopped romaine lettuce
- Caesar salad dressing
Place the dough in a greased large bowl, cover with plastic wrap and let sit to room temperature (about 1 hour).
Preheat the barbecue to medium high for 10 minutes or until temperature reaches 400 degrees. Clean and lightly oil the grill.
Invert a baking sheet and sprinkle the cornmeal generously over it. Place the dough on the sheet. Using your fingers, push the dough out gently but firmly over the entire baking sheet.
Drizzle the mushroom slices with the olive oil and season with salt and pepper. Grill for 2 minutes on each side. Set aside.
Carefully slide the dough off the baking sheet onto the center of the barbecue grill.Close the lid and cook for 4 minutes or until the bottom is a golden brown. Using tongs, carefully turn the dough.
Arrange the mushrooms, bacon and cheese over the top and close the lid again for another 4 minutes or until the bottom is a golden brown. Do not burn. Remove to a cutting board.
In a bowl, toss the dressing over the lettuce. Cut the focaccia into 4 pieces, mound the caesar salad on top and serve immediately.
Make sure the wine is white, crisp and well chilled. Yummy.
Iceberg Lettuce With A Cheddar Mayonnaise
This silly recipe reminds me of a time many years ago at a restaurant in Salt Lake City. We (4 of us) ordered a salad. What came was a head of lettuce cut in 4 and that was it. I still laugh when I think of the shocked looks on our faces. Never mind, this is good and tasty for sure.
- 1/2 cup pecans
- 2 tbsp. maple syrup
- 2 cups cheddar cheese, grated
- 1 tbsp. flour
- 1/4 cup whipping cream
- 1 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 drops of Worchestershire sauce
- pinch of salt and pepper
- Milk – as needed
- 1 head of iceberg lettuce, cut in 6 wedges
- 3 tbsp. cheddar cheese, crumbled
Preheat oven to 325 degrees. In a small bowl, mix the nuts and syrup together and spread them out on a parchment lined cookie sheet. Toast for 15 minutes, turning them every 5 minutes. Remove from the oven and cool to room temperature. When cool, break into pieces.
In a small saucepan, combine the cheese, flour and cream. Over a low heat, stirring constantly, let it come to the boil and starts to thicken. Remove from the heat immediately and cool to room temperature.
In a blender, pulse the cooled cheese mixture with the mayonnaise until smooth. Add the mustard, Worchestershire sauce, salt and pepper and blend well. Add just enough milk to make it pourble. Refrigerate.
To serve, place a wedge on a plate, drizzle the cheese sauce of it, and garnish with the carmellized nuts and crumbled cheese.
Maple Bacon Salad
Whoever said everything was better with bacon was…..right! This is sooooo easy to make and even easier to eat.
- 12 slices of thick-sliced bacon
- maple syrup for brushing on the bacon
- 2 tbsp. white balsamic vinegar
- 1/2 tssp. Dijon mustard
- pinch of salt and pepper
- 3 tbsp. avocado oil
- 2 heads of lettuce
On parchment lined cookie sheets, lay out the bacon and brush with maple syrup. Place in a 350 degree oven and bake until crisp. Remove to a paper towel and drain the excess fat. Cut into 2 inch strips.
In a small bowl, whisk together the vinegar, mustard, salt and pepper , then add the oil in a slow stream and continue whisking until emulsified.
Add the lettuce and broken bacon pieces.
You only need to add roasted garlic toast, glass of wine and you will be some happy people. This serves 8 people so be sure to invite only the bestest of friends.
Fresh Melon and Proscuitto ‘Salad’
This is a delightful salad to put up
Serves 4- 6
- 1 small, seedless Watermelon, cut into wedges
- 1 cantaloupe, cut into wedges
- 1 package (50 g) of lean prosciutto (I use the metric measure here, as that is how we have to order it)
- 1 small head of iceberg lettuce, shredded
- 1/3 cup toasted pecans, chopped
- Balsamic Vinegar
Cut the outer rind off the watermelon and cut into bite size wedges. Cut the cantaloupe in half, seeds removed and cut into bite size wedges.
In a fry pan, over medium heat, cook the prosciutto until crisp. Cover and keep in the refrigerator until ready to serve. On salad plates, arrange the wedges on top of shredded lettuce. Toast the pecans in a fry pan for a couple of minutes, turning often so they don’t burn, remove from heat and chop. This is not science, has been around for a very long time but it is good, refreshing and it is a little different. Drizzle a little Balsamic Vinegar over the salad.
Sun is shining, relaxing on the deck/patio, glass of chilled white wine and this!