Monthly Archives: April 2009

Admin Note: Theme Broken

Just a quick FYI – my WordPress theme is broken (according to my hosting company, Dreamhost), so right now the site has the default WordPress theme loaded and looks pretty cruddy.

As I lack the technical prowess to actually troubleshoot and fix the old theme, this means I’m going to have to hunt down and install a new one (or finally bite the bullet and have a theme professionally designed for me).  Expect a few hiccups in the upcoming days, but be assured I’m working on the problem and will still continue to post new content in the meantime. Thank you so much for your patience!

Edited to Add:

Since they are not showing up on the sidebar, here are the links to the more popular pages:

Links to Foodbuzz related content and the Food Blog Directory will be added back in as soon as I install a theme that supports it.

ETA2: Yay! Looks like reloading the old theme did the trick, so it’s back. Still trying to troubleshoot the black boxes at the top of the page, with no luck so far. Will keep working on it. 🙂

Grilled Pizza Al Fresco

The one thing that sustained me through winter was looking forward to the first warm day. To me, spring starts when I can grill out and eat outside comfortably. So even if it’s a single unseasonably warm day at the end of February, just the simple act of cooking and eating outside starts to chisel away at the blues that plague me when the weather gets cold.

Grilled Flatbreads

One of our favorite quick lunches is grilled pizza. We get pre-made pizza dough from Trader Joe’s, cut each ball into four more manageable chunks, let them rest and warm up a bit, and then stretch them out a bit to throw on the grill. I set up a mobile work station on the still-covered cooktop next to the grill.

Flatbread Prep Area

For the Caprese pizza, I used olive oil (to be brushed on the crust), fresh mozzarella, sliced Campari tomatoes, and basil. For the Chicken Buffalo Bleu, I used chicken pieces tossed in wing sauce, chopped onions caramelized in butter (to be used as the base), and Cambazola cheese, which is a really creamy, really mild blue type cheese.

It’s super easy to grill pizza – just makes sure that you have fairly high heat, and a well greased or well seasoned cooking surface. Just set the dough directly on the the grill, and when it’s done on the bottom (it will be more solid, and have grill marks), flip it over and put on your toppings, and then lower the grill lid until the toppings are melted to your liking.

Flatbread on the Grill

On the side, I served it with a mixed baby green salad with balsamic dressing, to which I added a slice or two of bresaola.

Mixed Green Salad with Bresaola

For dessert, I grilled some pineapple on the grill, and brushed it as it was grilling with the reserved pineapple juice mixed with brown sugar.

Grilled Pineapple

And I haven’t looked back since. I think we’ve grilled out nearly every nice day this past month. Can’t wait until the farmers markets open for the season so I have nice fresh ingredients to work with.

So have you all broken out the grill yet this season? What have you made so far?

Corned Beef and Sour Cream New Potatoes

I love corned beef, but get tired of the same old boiling it with potatoes and cabbage. This year, I decided to branch out and try a few different corned beef recipes. This one is a keeper! The glaze on this is wonderful, and the potatoes kind of remind me of baked potatoes.

A couple of notes. There are two different kinds of corned beef – point cut and flat cut. Most people are familiar with the leaner flat cut, but we prefer the fattier point cut, which we feel stays moister and is much more flavorful. Either one will work in this recipe, though. And even though it doesn’t specify in the recipe, we sprinkled the spice packet that came with the corned beef onto it before we set it in the oven to bake the first time.

Corned Beef and Sour Cream Potatoes

Luby’s Cafeteria Baked Corned Beef Brisket with Sour Cream New Potatoes
recipe courtesy Recipezaar

4 lbs. corned beef brisket
1 c. brown sugar (firmly packed)
1/4 c. prepared mustard
3 lbs. new potatoes, peeled
2 c. sour cream
1/2 c. butter or margarine
2 tsp. prepared horseradish
salt, to taste
pepper, to taste

Preheat the oven to 225F. In a roasting pan with a cover, place the meat. Cover and bake in the preheated oven for 3 1/2 hours or until tender.

Remove from the oven. Increase the oven temperature to 350F. In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.

In a large saucepan, boil the potatoes in enough water to cover for 8 to 10 minutes or until tender. Drain.

In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt and white pepper. Pour the mixture over the potatoes. Using a rubber scraper, mix gently to coat evenly. Serve with the meat.