Episode 19 - Mediteranean Flatbread Pizza

a.k.a. what I just threw together for lunch.

Mmmm...tasty! This took a grand total of 8 minutes to make...and at least 2 minutes of that was me deciding what toppings I wanted and doing a ridiculous dance around the kitchen...so yeah, it's quick!

1 piece greek-style flat bread
1 tbsp roasted garlic hummus
1 pouch of white tuna (or 1/2 a can drained)
5 olives, slices
1 tsp capers
6 strips spicy eggplant
1/4 cup crumbled goat cheese

Spread the hummus onto the flatbread then top with a sprinkling of everything else, ending with the cheese.  Put in the oven under the broiler for 3-5 minutes then enjoy!

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Episode 9 - A Mediteranean Feast!

More garlic here! Mmm garlic. More Dawson bbq-ing.  Mmm Dawson bbq-ing. 

 Pork Tenderloin Stuffed with Tasty Stuff

1 pork tenderloin, silver skin removed

1 pinch each ground oregano, garlic powder, salt and pepper

2 large roasted red peppers

4-5 slices of fresh mozzarella cheese

8-10 leaves of fresh basil

1 tsp olive oil

Butterfly the tenderloin open and pound it out a little with a kitchen mallet to make it nice and flat and stuff-able.  Season the pork with the spices and give it a good rub all over.  Make a layer of red pepper on top of one half of the pork (i.e. along the length of it) then top with the cheese slices and then the basil leaves.  Now, carefully fold the un-topped side over the topped side.  You should have something that looks like a pork book filled with yummy pepper, mozzarella and basil pages.  Brush the outside lightly with olive oil.

Cook over a medium-low bbq grill for about 10 minutes per side.  The pork should be just barely pink in the middle.  Slice into single serving size pieces and enjoy!

Garlick-y Grilled Eggplant

1 medium sized eggplant

2 tbsp olive oil

1 tsp Montreal steak spice

For sauce:

2 tbsp mayonnaise

1/2 tsp dijon mustard

1 garlic clove

1/8 tsp salt

juice of half a lemon

pepper, to taste

First, mix up the sauce: mince up the garlic clove then sprinkle with the salt.  Mash in it the side of your knife until it starts looking paste-y.  Mix it up with the rest of the ingredients and then set aside until it's time to serve.

Slice up the eggplant into about 1/2 inch slices, drizzle with the olive oil and season with the grill seasoning. Cook on a medium high bbq for 5 mins per side or until it has nice grill marks and is soft and sweet.  Top with the garlick-y sauce.

We served it with tabbouleh...that we bought...because it's summer and we're lazy.  Whatever. It was good.

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