Tri-Tip Marinade

We've been pretty spoiled having had Reams (Elburn IL) in our backyard for over 20 years. They had an amazing Tri-Tip that they had in a marinade. Since we no longer have that we have been in search of a butcher which is a bit harder than we thought here in Nashville.

Bare Bones Butcher is our new go-to. Located at 906 51st Ave N in Nashville.  Everything we have had has been fantastic. They offer the Tri-tip but not in a marinade but fear not we have found this recipe that came out just perfect.

Ingredients:

2 t salt

2 t freshly ground black pepper

3 t garlic powder

1 1/2 t paprika

1 t onion powder

1 t dried Rosemary

1/4 t cayenne pepper

1 (2-4 lb) beef tri-tip roast

1/3 cup red wine vinegar

1/3 cup vegetable oil

4 cloves crushed garlic

1/2 t Dijon mustard

Directions:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. 
• Combine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a seal able container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover and let sit at room temperature for at least 30 minutes.
• Preheat your grill for high heat and lightly oil the grate
• Place the meat on the preheated grill and brush with garlic-vinegar mixture. Cook for 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm. About 20 minutes total or to your liking. An instant-read thermometer inserted into the center should read about 105 degrees F. Let rest (covered) for about 15 minutes before slicing. 

Balsamic Butter Sauce for meat/fish/vegetables

Looking for a sauce to have with salmon this afternoon, I came across this one. I'm not a salmon lover

but its in my spartan plan, so I thought a sauce would help. It really is great, but who doesn't love butter. I just might put salmon in my meal plan more often since this is a simple and a great sauce.

I would imagine its heaven on potatoes! 

1/4 cup balsamic vinegar

2 clove's garlic,  minced

1/2 cup butter

In a small saucepan, over medium heat, simmer the vinegar and the garlic.

Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of

the meal is prepared.

When ready to serve the sauce, re-warm over medium low-heat. Cut a stick of butter

into 6-8 pieces and add to the balsamic reduction one piece at a time. Whisk until all

the butter is incorporated and the sauce is smooth again. 

Season with salt and pepper if desired.

Drizzle over mashed potatoes, fish and vegetables.

Asian-brined Pork Loin

1 1/2 cups mirin or Sake

1 1/2 cups low sodium soy sauce

4 oz fresh ginger, thinly sliced

10 small dried chiles or 2 TBSP crushed red peppers

1 orange thinly sliced

2 TBSP toasted sesame oil

8 cups cold water

1 6-pound bone in pork lion roast

1 TBSP vegetable oil

We've tried many many pork recipes and its never just right. Pork always seems to be dry and blah, although its one of my favorites - go figure! Until we found this recipe. This is fabulous - we'll be using this as our all the time pork recipe. It can be hard to find this cut but its worth your time to find it. Its a bone-in port loin.

In a large pot combine the Sake, soy sauce, ginger, chiles, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight.

Preheat the oven to 350º. Drain the pork and let come to room temperature. Pat dry. In a medium, flame proof roasting pan or dutch oven, heat the vegetable oil. Add the pork roast and cook over medium heat, turning occasionally until browned all over, about 10 - 15 minutes. Transfer the roast to the oven, fat side up, and roast for about 1 hour and 10 minutes, or until a thermometer inserted in the thickest part of the meat reads 135º. Cover the pork very loosely with foil and let rest for 15 minutes.

Using a long , sharp knife and using the bones as your guide, carefully carve the pork roast off the bones in one piece. Slice it thinly before serving. Reserve the rib rack for another meal or cut into individual ribs and serve them alongside the roast.

Leftover Ribs

Hoisin Glazed Ribs

Light the broiler. In a bowl, combine 2 tbsp Hoisin sauce, 1/2 tsp Sriracha hot chili sauce and 1/2 tsp toasted sesame oil. Brush the mixture over the rib rack and broil 8 inches from the heat for about 6 minutes turning once, until browned and glazed. Cut into individual ribs and serve.

Whole grilled pineapple with yellow rice and spicy shrimp

1 whole pineapple cut in half
4 jumbo shrimp pealed and deveined 

1 cup uncooked rice of your choice

1 corn on the cob - or 1/2 cup frozen

1/4 cup diced green pepper

1/4 cup diced red pepper

1/2 t onion powder

2  seeded and chopped jalapeno's

1 T olive oil
1/2 lemon or 3T of lemon juice
Big Joe's spicy cajun spice (from NOLA)

Mix the lemon juice with Big Joe and pour over thawed shrimp. Let marinade about an hour.

Cut the core out of each 1/2 of the pineapple and discard. With  paring knife or pineapple knife i(f you have one), cut the center out of each 1/2 of the pineapple. Cut into chunks.

Prepare the rice as directed.

Paint the cut side of the pineapple with the olive oil. With the cut side down, grill about 15 minutes.

In a small skillet ( or if you have a skillet for the grill - even better) combine the corn, green and red pepper, onion power and jalapeno's and chunks of pineapple.  Sauté about 10 minutes and then  combine this with the rice.

Grill the shrimp 5 minutes on each side or until cooked.

When the pineapple is ready, fill it with the rice mixture and top with grilled shrimp.
Heavenly!

Chuck Wagon Dish Day

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Sunset Cabbage aka Grilled Stuffed Cabbage

This was also part of our chuck wagon dish day. Tom and I made this and its so simple and so good!  Be sure to present the whole barbecued cabbage to your guests, when the "wows" die down you can cut it up to serve it.

3/4 stick butter
6 sliced uncooked bacon, cut crosswise into 1/4 inch slivers
3/4 cup chopped onion
1 green cabbage 2 1/2 lbs
1/4 cup your favorite BBQ sauce
salt and black pepper

Melt 1 T butter in a skillet over medium heat. Add bacon and onion and cook until just beginning to brown, about 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter.

Cut the core out of the cabbage as shown in the picture and discard.

 Cut the remaining butter into cubes. Stir the BBQ sauce into the bacon and onion mixture. Prop the cabbage upright on the foil ring.
Cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter will fit. Using a basting brush, paint the outside of the cabbage with the bacon drippings. Season the cabbage lightly with salt and generously with pepper.

Set up your grill for indirect grilling.

When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer)
1 to 1 1/2 hours.

To serve, peel off any dried out or charred outside leaves and discard. Cut into wedges and serve.

Trail Boss Chicken "aka" Chicken Pot Pie

For the 3rd  take "dish" day, we decided on the Chuck Wagon theme. So we all had to come up with dishes that might have been made back in the old west. What a hoot. In attendance was Blaze.Tess, Duke, Kitty, Slim, Dale, Rowdy and Annie!
This was a Blaze and Tess dish - Excellent if I say so myself!

1 1/2 cups sliced fresh mushrooms
1 cup red and/or green peppers cut into strips
1 cup chopped carrots
1/2 cup corn (frozen is fine)
1/3 cup butter
1/2 cup all purpose flour
1/2 t salt
1/4 t pepper and paprika (each)
3 cups chicken broth
1/2 cup half and half (or cream)
3 cups chopped cooked chicken
1 T lemon juice
1 recipe sage biscuits (see below)

In a 10 inch oven going frying pan cook all the vegetables in 1 T butter until tender. Remove the vegetables from the pan. Melt the remaining butter, stir in flour and seasonings. Add chicken broth and milk; cook and stir until mixture boils and thickens. Stir in the chicken, vegetables and lemon juice.  Keep hot in the pan. Prepare biscuits as directed below and place wedges on hot chicken mixture.
Bake in a 350 degree oven for 35-45 minutes or until biscuits are done.

Sage biscuits
2 cups all purpose flour
2 t baking powder
1 t salt
1 t rubbed dried sage
1/2 t cumin
6 T shortening
3/4 cup milk

Combine flour, baking powder, salt, sage and cumin and mix well. Cut in the shortening with a fork until crumbly. Add milk to moisten flour. Shape into a ball, turn out on a lightly floured surface. Roll or pat into an 8 inch circle. Cut into 8 wedges. Use as directed above.

Gyros - homemade everything!

We spent the last few weekends trying different recipes for the perfect Gyros that you can make at home.
It really has to be all homemade for us these days since then we know what we are actually getting. This came from Pam, who as a Greek Goddess, should have the best recipe anyway. So tried and true this is the one you want to use. Toss all the other recipes away. I promise you! We split this in half so we could try 1 in the oven and the other on the rotisserie - called the neighbors over for a taste test...The result is the rotisserie is the way to go!

1 leg of lamb - seems like they are all about 5 lbs..when you
remove the bone you have 3 1/2 lbs left and thats what you want for this recipe.
2 1/2 lbs boneless beef round steak - or a good steak with nice marbling
1/2 cup dried oregano leaves
1 1/4 T dried dill weed
3 3/4 T  granulated garlic
1t   ground thyme
1 T salt
2 t pepper
olive oil

We found that if we butterfly the thicker parts of the lamb,it works better to get an even thickness. Pound the lamb with meat mallet until its about 12 X 14". Do the same with the round steak. Depending on your rotisserie you can leave this all as 1 large roast or divide it in half for 2 smaller pieces.

Combine the herbs all together and place the lamb on a cutting board. Brush the top lightly with olive oil and spread 1/3 of the mixture on the meat   (remember if you split this into 2 portions, split your herb mixture so you have an even amount for each part) Pound the herbs into the meat. Layer the roundsteak on stop of  the lamb, brush the top lightly with olive oil and spread another 1/3 of the herb mix on top.
Pound the herbs into the meat.

Roll the meat as tightly as possible and tie it securely in several places. Brush the outside lightly with olive oil and rub the remaining herb mixture all over the outside of the meat. Wrap tightly with plastic wrap and refrigerate for several hours or overnight.

Remove the plastic and place your roast on the spit and cook until the internal temperature reaches 140. About 1 - 1 1/2 hours. The outside of the meat will become very dark and crusty.

Let stand 10-15 minutes before slicing. Slice very thin.


Pita bread: super super simple
1 package quick rise yeast
1  cup warm water
3 - 3 1/2 cups flour  - a little extra for your hands
1 1/4 t salt
1 t sugar
1 cup lukewarm water

Dissolve the yeast in 1/2 cup warm water. Add the sugar and stir until dissolved. Let sit in a warm area  for 10-15 minutes until the water is frothy. Combine the flour and salt in a large bowl. Make a well in the center and put the yeast water into the depression. Slowly add 1 cup of warm water, and stir with a fork until elastic. Place dough on a floured surface and knead for 10-15 minutes. Add more flour as needed so the dough is no longer sticky and is smooth and elastic. Coat a large boil with olive oil and place the dough in the bowl. Turn upside down so all the dough is coated. Cover and allow to sit in a warm place until doubled in size...about a 1 hour.
Once doubled turn onto a floured surface and knead slightly. Roll into a rope and divide into 10-12 small pieces. Cover and let sit for 10 minutes. Preheat your oven and baking sheet to 500 degrees.

Roll our each piece with a rolling pin until they are about 6-8 inches (whatever size you like) keep them about 1/4 inch thick or thicker depending on how you like it. Bake each one about 2 minutes and then flip for another 2 minutes. Remove each pita and allow to cool. You can cut them in half and slice the center open and use them as pockets as well...they work great.


The Sammie extras:

Onions: Thinly slice your onions and add whatever seasoning you like. Add a few tablespoons of red wine vinegar, cover and let sit for a couple hours..they are fabulous!!

Tzatziki Sauce:
medium cucumber peeled, seeded and finely chopped
16 oz plain yogurt - greek preferred of course
pinch of kosher salt
4 cloves garlic finely minced
1 T olive oil
2 t red wine vinegar
pinch dill

Place the yogurt in tea towel or strainer and allow to drain for 2 hours in the refrigerator. Place the cucumber in paper towel and squeeze to remove the liquid. In a medium mixing bowl, combine all the ingredients and serve as a sauce for your sammies!

You're gonna be sorry you read this!!

"Dish Style" Grilled Peaches

This was the dessert at our last dish day. Absolutely fabulous!!!

8 firm peaches cut in half
Honey
8 Cinnamon graham crackers crushed (1 package from box)
1 c. sliced almonds
1 T. brown sugar
Vanilla ice cream
Caramel sauce

Brush the peaches with honey. Place on grill and let cook for about 5-10 minutes. In a small bowl combine the crushed graham crackers, almonds and brown sugar. Remove peaches from the grill place on a plate with vanilla ice cream. Sprinkle with graham cracker mixture and drizzle with caramel sauce!

Grilled Romaine Wedge

4 heads of Romaine lettuce
1/2 c. shaved parmesan cheese
1 small red onion sliced thin
1/2 lb. proscuitto baked & crumbled
1 c. canned cannellini beans rinsed & drained
olive oil

Wash lettuce & pat dry, brush with olive oil. Place flat side down on a hot grill for about 5 minutes until lightly charred. Place the sliced proscuitto on a cookie sheet & bake at 400 degree oven until crispy.  Cool & crumble and set aside until salad assembly.

At this point if you don't want to make it a wedge style salad you will need to tear the romaine and place it in a bowl.  Add remaining ingredients and toss lightly with dressing. For a wedge style, place romaine half on a plate & layer with onion, shaved cheese, beans, top with crumbled proscuitto and drizzle with dressing.

Dressing-this is actually my "go to vinaigrette for almost any salad I make. The only thing I do differently is change the vinegars up a bit & sometimes I will use flavored olive oil depending on the taste I am looking for.
1/2 c. red wine vinegar
1/2 c. canola oil
1/2 c. good quality olive oil
3 T. sugar

1 T. Kosher salt
1 t. dijon mustard

3-4 gloves of minced garlic
1 t. Worcestershire sauce
Chopped fresh basil, oregano, parsley and any other herbs to taste
Squeeze of lemon

Place in a screw top jar and shake like crazy or whirl it in the blender or food processor. Then I put in an extra clove of whole garlic and the lemon I squeezed in the jar. Store in the refridgerator, it keeps well.

Eric and Susan's Grilled bacon wrapped Scallops

This is one of the dishes Eric and Susan brought to our dish day 9/24.

It was excellent!

3/4 cup crisp dry white wine like a Sauvignon Blanc
1/3 cup fresh lime juice
1/3 cup honey
1 t course salt
1 1/2 lbs scallops

6 oz thickly sliced bacon, cut crosswise into 4 inch strips
You will also need some wooden toothpicks.


Place the wine, lime juice, honey, salt and pepper in a large non reactive bowl and whisk until the salt dissolves. Add the scallops to the marinade and mix. Let this marinade in the refrigerator covered for 60 minutes.

In the meantime, precook the bacon about halfway. Not to a point where it gets crispy. The grill can take care of that.

After an hour, drain the scallops. Discard the marinade. Wrap each scallop in a strip of bacon, securing it with a toothpick.

Preheat the grill to medium and set it up for direct grilling.

When ready to cook,  brush and oil the grate. Arrange the wrapped scallops on the hot grate and grill until the bacon is browned and crisp and the scallops are cooked through. About 2-3 minutes per side plus 1-2 minutes on the edges to crisp the bacon.

Transfer the scallops to service dish and serve them hot off the grill.

Grilled Artichokes with creamy white wine vinaigrette

Tom and I love artichokes and this is a new twist but also allows us to cook on the grill all summer long!

1 T plus 1 t kosher salt
2 large lemons quartered
3 large artichokes (1 lb each)
1/3 cup extra virgin olive oil
1/2 t freshly ground black pepper
2 cloves garlic, minced
1 T chopped fresh rosemary leaves

Vinaigrette:
1/2 cup sour cream
1/4 cup extra virgin olive oil
2 T white wine vinegar
2 T honey
1/4 t kosher salt
1/4 t fresh ground black pepper

In an 8 quart saucepan, bring 8 cups of water to a boil over medium high heat. Juice the lemons into the water and add the squeezed lemon shells.  Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut off the tip of the stem. Using a vegetable peeler, peel the outer skin from the remaining stem.

Cut each artichoke into 8 wedges. Take a paring knife and remove the fuzzy choke making sure to get all of it out. Take a toothpick and stick it through the center to hold all the leaves in place. Place the artichokes into the boiling water and allow it to return to a boil.  Cover the pan and boil until they are tender, about 20 minutes.  Using tongs, remover the artichokes and arrange on a single layer on a baking sheet.

Have the grill preheated to medium high. Brush the grate with olive oil.  Drizzle both sides of the artichokes with olive oil and season with 1 t salt and 1/2 t pepper.  Sprinkle with chopped garlic and rosemary.  Grill, cut side down, until lightly charred, 5-6 minutes on each side.  Side aside and allow to cool slightly.  This can also be done on your stove in a grill pan if you have one or just a frying pan in a small amount of olive oil.

For the Vinaigrette:
In a medium bowl,  whisk together the sour cream, olive oil, vinegar, honey, salt and pepper until smooth.

Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.

Debbie's homemade hamburger or hot dog buns - Best Ever!

I don't know why I never thought to post this recipe but now as the end of the Summer nears, I thought I better get it done. We try not to buy breads from the store because of all the preservatives they use. Its too many chemicals for us. So, this year we tried various recipes to find the perfect hamburger or hot dog buns. This is the tried and true result of our mission. It's simple, fast and perfect. Your family and friends will think you shopped at a gourmet bakery.



1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all purpose flour
1 pkg instant yeast
2 T white sugar
1 1/2 t salt
1 egg

In a small saucepan, heat the milk, water and butter until very warm..not boiling about 120F..just barely melted.

In a large bowl, mix 2 cups of flour, the yeast, sugar and salt. Mix the milk mixture into the flour mixture, then add the the egg.  Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.  When the dough is pulled together, turn onto a lightly floured surface, knead until smooth and elastic, about 8 minutes. It will still be slightly sticky when its ready.


Divide the dough into 12 equal pieces.  Shape into smoothe balls, and place on a greased baking sheet. Flatten them slightly. Cover and let rise 30-35 minutes in a warm location.

Bake at 400 F for 10-12 minutes, or until golden brown.

For hot dog buns: Divide dough into 16 pieces for hot dog buns. Shape each piece into a 6"x4" rectangle. Start with the longer side and roll tightly, pinching the ends as you go. Let them rise with the seam side down 20-25 minutes.  Bake at 400 for 10-12 minutes until golden brown. For sliders divide into 32 pieces, roll into a ball and flatten slightly with a spatula.

Rotisserie Chicken flavored with herbs and mustard - Excellent blend of flavors

Tom and I just got a new grill with all the bells and whistles! We haven't had a rotisserie in years. We haven't even had a gas grill in 10 plus years - it was all about the weber I guess. Well all that changed now! It came out fabulous!!

Spicy Grilled Pork Tenderloin

Many years ago my friend Connie gave me a variation of this recipe.  The reason why I say variation is because I always seem to change a recipe up a bit and make it mine. I must have made this pork tenderloin recipe 100 times and I never get tired of it. This is a great go to "What should I make?" recipe. It's easy, can be served hot or cold and makes great leftovers too. The last time I made it, I grilled some veggies and it was perfect!

¼ c. soy sauce

2 T. fresh squeezed lime juice

2 T. honey

3 T. brown sugar

1 t. ground cumin
1 t. dry mustard
5 cloves garlic minced
½ t. paprika
2 T. cilantro chopped
12 oz. pork tenderloin

Combine all ingredients in a jar and shake it up. Reserve 1/4 of the marinade to use for basting. Place marinade and pork tenderloin in a zipper bag.  Marinate for 30-60 minutes at least.  Overnight is better.  Prepare grill or preheat broiler.  Cook until temperature registers to 160° using reserved marinade to baste.  Slice crosswise in thin slices. Can be served warm or cold.

I use a jar to shake up the marinade....

Put the pork tenderloin in the zipper bag.

Whole buffalo wings - our favorite so far!

Wings are the best part of the chicken for grilling because they have equal amounts of skin, bone and meat. The skin is the tastiest and the bones give it that extra meat flavor. We had to do some real shopping to find these whole wings. You need to shop for full fresh wings. I don't think you'll find the whole wings frozen. Or talk to your butcher. For some reason everyone wants to cut them in 2 pieces, but why? This is a wonderful recipe, simple and dishylisious.

16 whole chicken wings (3 1/2 lbs)

For the marinade and sauce:
1 cup (2 sticks) butter
4 cloves of garlic minced
4 scallions, trimmed, white part minced, green parts finely chopped, for garnish
1 T peeled, minced fresh ginger  (or 1 t power ginger)
1 cup hot sauce of your choice (we like Franks original)
3 T lime  juice
1 t black pepper
course salt

For serving:
Gorgonzola Sauce
4 ribs of celery cut in thirds, cut crosswise into 3 inch sticks.




Rinse the chicken wings under cold water and pat dry. Skewer the wings on bamboo skewers, starting at an inch of so above the wing tip. Extend each wing straight, so that it runs the length of the skewer.
Arrange them them in a non reactive baking dish.

Prepare the marinade:

Melt 3 T butter in a saucepan over medium heat.

Add the garlic, scallion whites and ginger and cook until fragrant but not brown. About 3 minutes.

Add the remaining butter, hot sauce, lime juice, pepper and season to taste with salt.  Bring to a boil.

Remove from the heat and let this cool to room temperature.  Pour the mixture over the wings, turning the wings to coat evenly. Let marinade in the refrigerator, covered, for a hour. 

Set up the grill for direct grilling and preheat to medium. When ready to cook, drain the wings, reserve any marinade (scrape the excess marinade from the wings with a spatula) transfer the remaining marinade to a non reactive sauce pan and boil for 3 minutes.  Place the wings on the hot grate. Grill until crisp and golden brown on the outside and cook through, 8-12 minutes per side.

Transfer the wings to a platter and pour the boiled marinade over them. Sprinkle with scallion greens and serve at once, with the Gorgonzola sauce and celery sticks on the side.

Argentine Rib Steak - we had something very very similar in Buenos Aires

When were in Argentina we noticed their ribs were cut differently...cross wise. They called it tira de asado, which means Argentinean style beef short ribs. When we went to our local butcher and asked for this cross wise cut and he said that's they way they do it. But when we got home, we found that they did not. So made them anyway and the flavor was addicting, but the meat didn't cook right because 1 side of the rib was bone. So now we went back and told them exactly what we wanted and they cut to order.

4 lbs beef short ribs cross cut 3/4 - 1" thick

RUB:
1 1/2 t course salt
1 1/2 t black pepper
1 1/2 t dried oregano
1 1/2 t hot red pepper flakes
3-4 T extra virgin olive oil (Colovita preferred)
3 cloves finely chopped garlic

Place the ribs in baking dish and sprinkle both sides with salt, pepper, oregano and hot pepper flakes. Pat the seasonings onto the meat with your fingers - rub it in. Drizzle both sides with olive oil and sprinkle with garlic. Let  it marinade in the refrigerator, covered for as little at 30 minutes or a long as 2 hours. The longer  the better.

Set your grill to cook on high or about 500.  When you are ready to cook, set them on the hot grate until cooked to taste.
6-8 minutes per side for medium.

This is the cut you want:

This is the normal cut they usually do, the cut you don't want for this recipe.

Grilled Rosemary flatbread - Taste's great off the grill

1 2/3 cups bread flour plus extra for dusting
1 1/2 t active dry yeast
1 t salt
1 T chopped fresh rosemary
1/2 cup hot water
2 T extra virgin olive oil plus extra for brushing

Sift the flour into a bowl of a stand up mixer and stir in the yeast, salt, and rosemary. Add the hot water and olive oil and kneed with the dough hook at high speed for 8 minutes or until the dough is smooth and elastic.

Shape the dough into a ball and place in a oiled bowl. Cover with a dish towel and let rise in a warm place
for 45 -60 minutes or until doubled in size. Punch down the dough and divide into quarters. Roll each piece out on a lightly floured surface, to make a 6 " long oval.

Preheat the grill. Brush the dough with a little olive oil and cook over low heat for 5 minutes. Brush the top with the remaining olive oil, flip and cook for 4-5 minutes until the bread is heated through.

You can then add whatever you want, any kind of thin meats or cheese would be great. We added Italian Salami and provolone and it was excellent.