Flatbread Pizza----Oh Yeah!

We were strolling through the aisles at Trader Joe's trying to decide what we wanted for dinner tonite when we stumbled upon Ciabatta Flatbreads shaped like a pizza.  It was covered with a sprinkling of herbs and had dimples in it similar to Focaccia  Curious, I quickly looked at the ingredients list and there were no preservatives and it is recommended that you refrigerate it if not used by the date on the outside of the package. 

So at home I pulled together some ingredients:

Sweet Italian sausages (2 links)

1 red bell pepper

1/2 red onion
1 clove of garlic
1/2 teaspoon crushed red peppers
Kosher Salt
Ground Black Pepper
Basil
Extra Virgin Olive Oil
Chunky Slices of Mozzarella
Shaving of Pecorino Romano
Trader Joe's Jarred Pizza Sauce (I know coulda made my own, but after a wonderful day at the beach, easy peasy, was the priority)

So I made a quick version of sausage and peppers, browning the sausage bulk style with veggies and adding chiffonade of basil.  Brushed the flatbread with EVOO and then spread thin layer of pizza sauce; topped with the sausage & peppers mixture; dotted with chunks of mozzarella and a nice shaving of Pecorino.  I slid the pizza onto the pizza stone in a 425º oven, then I switched the oven to Convection Roast.  The stone crisps the flatbread like a pizza crust and the convection circulates the heat over the toppings melting the cheese and heating them properly.  After 8 minutes I turn off the oven and let the pizza rest for 2 more minutes on the stone.  Pull it from the oven and sprinkle with more basil chiffonade and serve! YUM!  We have a winner!  So great for an easy meal accompanied by a salad.  While I love traditional Pizza dough, I'm always challenged by the handling of the dough and get frustrated that my shapes are more than rustic!!

Can't wait to try the next version!  Hope the leftovers heat nicely!

Finished Pizza:

Pork Tenderloin a l'Orange

Inspired by the recipe I made for a client, I duplicated it at home for our dinner tonite.  I knew it would be good, but wow, it's really great and not terribly difficult.

It uses sliced pork tenderloin pounded to about 1/4 inch thickness and quickly sauteed, the sauce ingredients get combined and added to the pan and simmered, dinner is done!

I added ground ginger to the sauce ingredients, deglazed the pan with 1/3 cup white wine then added the sauce and after reaching a boil added back the meat and simmered for 4 minutes.  Sprinkled the finished dish with chopped parsley, chives would also be great!

Here's the original recipe, which by the way if from a fellow Personal Chef:

Pork Tenderloin à l’Orange
Recipe By :Christopher Macartney
Serving Size : 4 
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Pork Tenderloin
1 teaspoon Vegetable Oil
1/2 cup Orange Juice
1/4 cup Orange Marmalade
1 tablespoon Cornstarch
2 tablespoons Lemon Juice
1 teaspoon Prepared Horseradish
1/2 teaspoon Cinnamon
1 jar Mandarin Orange segments -- (10 oz) drained

Slice Pork Tenderloin into 8 pieces. Using a meat mallet, flatten each piece slightly.
Heat oil in pan over medium heat. Add Pork slices and brown quickly for 1 minute on each side.
In a small bowl, thoroughly mix remaining ingredients, except Mandarin Oranges. Add to pan and cook over medium heat.
Stir constantly until sauce thickens. Simmer for 3-4 minutes.
Transfer to warm serving platter and garnish with Mandarin Orange segments.

I served this with Trader Joe's Brown Rice Medley which has Black Barley and Daikon Radish Seeds, very fibrous good nutty flavor.
And a just created recipe: Not Your Mother's Peas & Carrots:

Not your Mother's Peas and Carrots
Recipe By :Chef Jim
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Shallot -- peeled and sliced
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups shredded carrot
10 ounces frozen peas
1 large pinch kosher salt
4 grindings black pepper
1/3 cup water

Melt butter in oil in med sauce pan over medium heat; add shallots and salt and pepper; caramelize shallots.
When shallots are nice and brown toss in shredded carrots and toss to coat. About 30 seconds.
Add frozen peas and water, toss and cover, simmer for 2 minutes or until water is boiling, turn off and steam 5 minutes.
Taste for seasoning, add salt and/or pepper; Reheat over high heat and serve immediately with additional butter if desired.

Friday Roundup

Had a very busy week cooking, all clients were in town, had a full schedule!

New to me recipes included:
Asian Turkey Loaf
Red Wine Braised Lamb Chops
Asian Beef/Turkey/Rice Meatballs
Pork Tenderloin a l'Orange

Reworked dishes:
Eggplant/Feta/Sun-dried Tomatoes
Glazed Carrots w/Honey & Ginger
Lemon Couscous w/Summer Squash & Red Peppers
Beef Stew with Sweet Potatoes
Spaghetti Squash w/Tomatoes & Herbs

The Asian Turkey Loaf is chock full of veggies, scallions, carrot, celery, shiitake mushrooms, ginger and garlic. Flavored with soy sauce, dry mustard and cilantro and bound with eggs and panko.
The glaze is ketchup, honey, soy sauce, ginger and dry mustard!
Excellent recipe, flavor packed to boost the fairly bland ground turkey!

Red Wine Braised Lamb Chops, tasty but probably not really worth the effort compared to seared chops with a great sauce.

Combining Beef & Turkey & Rice in meatballs really makes them a tasty lower fat version.  The meatballs combined scallions, ginger, water chestnuts and flavored with dry sherry, soy sauce, bound with eggs and rice.  The sauce was simple sauteed ginger, chili flakes & garlic in sesame oil, reduced with white wine, soy sauce, rice wine vinegar, dash of splenda.  Very tasty results.

Will do a separate post for the Pork a l'Orange, as we just had it for dinner and it was awesome!

Most of the reworking was minor to accommodate dietary issues, so nothing earth shattering.

At home the highlights of the week were grilled & barbecued chicken breasts over tossed salad w/creamy peppercorn dressing and grilled french bread; beef tenderloin tips w/onions and peppers; arugula salad with blue cheese, toasted Marcona almonds, dried cranberries w/sherry vinaigrette; baby potato, green bean and pesto salad.  And tonight's dinner which will be the next post!

Here's a picture of the chicken over salad dish: