Recipe #83 - Cauliflower Pizza Crust

We've been doing the keto thing for about 4-5 years now, and this is a recipe that fits perfectly with that diet. Mark got this recipe from co-worker Jaime Atkinson (scribbled on a sticky note, no less), so full credit to her!

INGREDIENTS:

2 cups cauliflower rice (we get ours usually in 1# bags at Costco)

2 cups shredded mozzarella

2 whole eggs

PROCEDURE:

Preheat oven to 350. 

Cut parchment paper to line a large round pizza pan or sheet tray.

Fluff cauliflower and cheese in a large bowl and make a crater in the middle. Break eggs into crater and beat. Fold eggs and cauliflower/cheese mixture together. Press mix down on parchment paper , closing any gaps and pressing to the edges of the pan.

Bake for 15 minutes. Flip and bake for another 15 minutes for a crispier crust. Let cool for 15 minutes before dressing for pizza.  Go light on the sauce.

Check Out "Practically Absurd"

 Back in the mid-1980's, Mark DuMond dabbled in comedy ... big time. In 1986, he co-produced, co-wrote and co-starred in a weekly comedy show (The Mr. Mike Show) that came on immediately after Saturday Night Live on the NBC affiliate station in Anchorage, Alaska (KTUU).

After that, the team that did the Mr. Mike Show put together a pilot comedy show that we called "Practically Absurd." No, it never went anywhere as a thing, but we just got it put online. Check it out on YouTube. 

In Praise of Great Films - The Films of John Carney

 The movies that John Carney has created have been adored by this author for years. They all have music as their essential theme and also evoke genuine emotion and familial drama. A new film is coming out now called "Flora and Son" and we can't wait to see it. Here are a few of Carney's previous films:

Once- A wonderful flick which won an Oscar for best song that was about a couple of musicians who meet and create and develop a relationship in Dublin.

Begin Again - This was a great example of the unlikely coupling of musicians in a crazy environmant of big city life, including big time actors like Keira Knightley, Mark Ruffalo, Adam Levine and Hailee Steinfeld. Wonderful story with excellent acting.

Sing Street - Another great Dublin story about a young lad who has to create a punk musical band to pursue a girl after he convinces her he's a musician.

Can't wait to see "Flora and Son."

Recipe #81 - Pickled Chile Peppers

We love having a supply of freshly pickled chile peppers on hand.  When we figured out how easy (and inexpensive) it is, we were in ... big time.

This recipe makes a pretty large batch.  Feel free to jack it up or down depending on your needs.

10 fresh jalapeño peppers

10 fresh red jalapeño peppers

10 fresh Serrano peppers

1.5 cups champagne vinegar

2 Tbsp. Salt

Bring vinegar and salt to a boil.  Thinly slice all of the chiles.  Pour the vinegar mixture over the sliced chiles.  Let sit for about two hours.  

Spoon the pickled chiles into jars and refrigerate.  Since it's hot chiles sitting in vinegar and salt, it should keep for awhile.

We're now on Facebook!

We've been doing this blog for about a half-dozen years.  Now we have a new version going on Facebook.  Check it out by going to Facebook and search for "Mark and Sheri' Blog" where you can find recent recipes and pictures.

Post-Nachos "Chilaquiles"

The Seattle Seahawks opened their NFL regular season with a recent Thursday night game.  So we did nachos, of course.  And not just any nachos, but "super" nachos, including beans, rice, cheese, jalapeños, tomatoes, etc.

But there was way too much left over.  What to do with a pile of uneaten nachos?  Initial instinct might be to toss 'em.  But they were too good to go straight to the compost bin!  We decided to repurpose them into a Latin casserole of sorts.

The key was to make sure the finished product was moist underneath and not dry or crusty above.  So we added enchilada sauce to the chips and tomatoes and extra cheese on top.  The result?  A tasty take on a classic Chilaquiles, or what some might call an enchilada casserole.  And nothing went to waste!

Recipe #80 - Grilled Veggie Sandwiches with Kalamata Aioli

We had this yummy sandwich with a roasted garlic tomato pasta salad on top of fresh arugula tossed with a light lemon vinaigrette.

1/4 cup pitted Kalamata olives
1/2 cup mayonnaise
2 Tbsp. extra virgin Olive oil

4 prebaked torta rolls (we got ours at Costco)
4 Tbsp. unsalted butter

1 zucchini, sliced lengthwise into thin slabs (1/4")
1 portobello mushroom, stemmed and gills removed
1 red bell pepper, cored, seeds and pith removed
1 small red onion, peeled and sliced
1 large ripe tomato, thickly sliced into 4 equal slices
2 Tbsp. Olive oil

4 slices provolone cheese

Buzz up the olives and mayonnaise in a food processor and add oil slowly to create an emulsified sauce.  Set aside.

Toss the veggies with oil in a large bowl, then grill on a hot grill until cooked and well grill-marked.  Spread butter on the face-down sides of the torta rolls and heat on a flat Santa pan until lightly browned.  Slather both sides of bread with the Kalamata aioli.

Assemble the sandwiches:  Stack the veggies on one side of each torta in layers, put on some arugula leaves, and top with cheese.  Put under broiler flame until fully melted.  Put the top of torta bread on the sandwich and serve.