Yeah erhielt das Ihre Aufmerksamkeit!  Aber was ich bin, ist talkin' ungefähr Abendessen.

Ich bin die Bedeutung gewesen, zum dieses Pfostens während einer loooong Zeit oben zu setzen.  Manchmal benötige ich einige Wörter der Ermutigung, Sachen zu erhalten erfolgt.  Danke Joe und Linda.

 So im Allgemeinen bildete ich irgendein unglaubliches hors d' ouvres, oder Sie konnten eine Mahlzeit aus ihnen heraus bilden.  Das ein sehr eigenartige Teil ist diese geschmackvollen Rezepte sind vegetarisch außerdem (die ich nicht sogar verwirklichte, bis wir sie essend getan waren).

Bruschetta Dawgie Art

1 Glas grosser Dawg flacher Kalk Salsa

1 crusty Brot des Laibs geschnitten in 1/2“ Scheiben (ich verwende Sauerteig bagette)

1 1/2 C Olivenöl der Extrajungfrau

1 tsp Grundthymian

1 tsp Grundoregano

1/2 tsp Majoran

1/2 tsp Rosmarin

1/2 tsp geräuchertes Seesalz

ungefähr 2 Schalen Parmesankäse fein zerrissen mit einem zester

1 großer portabello Pilz geschnitten 3/8 ″ in die starken Scheiben

ungefähr 1 Schale Allzweckmehl

1 Schale Milch

1 tsp reines Salz

1 tsp frischer Grundpfeffer

1 kleine rote Zwiebel dünn geschnitten

  Preheat deep fryer to 380.  In a small bowl combine the olive oil thyme, oregano, rosemary, marjoram, and sea salt.  Dip the slices of bread in the seasoned olive oil.  Brown the oiled bread in a nonstick skillet.  Remove the browned slices of bread from the skillet and place on a cookie sheet lined with a Silpat or nonstick aluminum foil.  Set the cookie sheet aside and preheat oven to 375.   In a seperate bowl combine the flour with the Kosher salt and pepper.  Pour the milk into another bowl. dip the mushroom slices ino the milk then into the flour mixture. place mushroom slices in deepfryer and fry to a crispness ( about 1 minute).  Remove mushrooms from fryer onto several thicknesses of paper towels.   Now we assemble these tasty little morsels.  First sprinkle a layer of parmesan on the browned slices of bread.  Next add a slice of the fried portabello.  On top of that a spoon ful of Big Dawg Flat Lime Salsa. Top the salsa with a few slivers of red onion and finally cover with more parmesan and pop in the oven 5-8 minutes or until cheese is nicely browned.

We enjoyed stuffed baked potatoes and a big salad with ours!

Pie Dawgie Style

1 Jar Big Dawg Flat Lime Salsa

1 Boboli pizza crust

red onion coarsely sliced

white onion coarsely sliced

red bell pepper coaresly sliced

1 orange habanero (if you like)

1 portabello mushroom cut into 3/8″ thick slices

coarsely shredded parmesan

1tsp fresh rosemary finely chopped

1tsp fresh oregano finely chopped

2 large cloves of fresh crushed garlic

1tbl extra virgin olive oil

a sprinkle of smoked sea salt

a little extra olive oil to sautee

Pre heat oven to 375.   Remove crust from wrapper and place on a pizza pan.   In a small bowl combine the olive oil garlic salt and fresh herbs.  Liberally brush this over the top of the pizza crust.  In a skillet sautee the onions and peppers.  Distribute the onions and peppers over the oiled pizza crust.  Next add the mushrooms.  Now apply generous spoons of Big Dawg Flat Lime Salsa.  Top it with plenty of parmesan.  Place in oven until nicely browned on top.  Let the pie sit for about 5 minutes before slicing and serving.  This one is a must try! 

DON’T GET CAUGHT LICKIN’ THE BOWL!!!

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