dublirie04
11-09-2004, 01:07 PM
OK, todays lunch Menu:
All From Scratch--I call it personal dank pizza's
1. oil flat bread (naan or pita) with extra virgin olive oil
2. top with flame roasted red peppers (seasoned with wine vinegar
and sea salt) --preferably a product of Greece.
3. top with corn, fiesta style corn (red and yellow)
4. finish the toppings with goat cheese Provencal style (thyme, Basil, and
sweet pepper)
5. Bake at 400 to 420 degrees depending how hot your oven gets
and preferably on a baking stone.
6. Do that in the oven for 15 to 20 minutes making sure not to burn bread
you may broil for last 4 to 5 minutes also.
7. take out of oven and leave on cooking stone. Cover with foil and let sit
for 10 minutes
8. slice quesidilla style (small triangles) and serve either as appatizer or main
meal.
You all might really enjoy this. I came up with the receipe before I traveled to the Detroit B-Boys show friday and ate some cold and some on the road so they are also good when cooled. Enjoy Chef DUB L IRIE
Wow, and I added a morrocan mint tea and a homemade soup on the side.
I am in heaven...feels so good to eat so well. :D (y) (!)
All From Scratch--I call it personal dank pizza's
1. oil flat bread (naan or pita) with extra virgin olive oil
2. top with flame roasted red peppers (seasoned with wine vinegar
and sea salt) --preferably a product of Greece.
3. top with corn, fiesta style corn (red and yellow)
4. finish the toppings with goat cheese Provencal style (thyme, Basil, and
sweet pepper)
5. Bake at 400 to 420 degrees depending how hot your oven gets
and preferably on a baking stone.
6. Do that in the oven for 15 to 20 minutes making sure not to burn bread
you may broil for last 4 to 5 minutes also.
7. take out of oven and leave on cooking stone. Cover with foil and let sit
for 10 minutes
8. slice quesidilla style (small triangles) and serve either as appatizer or main
meal.
You all might really enjoy this. I came up with the receipe before I traveled to the Detroit B-Boys show friday and ate some cold and some on the road so they are also good when cooled. Enjoy Chef DUB L IRIE
Wow, and I added a morrocan mint tea and a homemade soup on the side.
I am in heaven...feels so good to eat so well. :D (y) (!)