GRILLED Flat Bread with Sea Salt, Pepper and Parmesan Cheese - 52 Grilled Pizzas, Appetizers

this is something I need to do more often... Not quite a grilled pizza, instead it is thick enough to be a nice thick slice of bread (think Texas Toast thick), but thin enough that you can cook this on the grill, just about 3 minutes per side.  Long enough to get a nice char (pretty pretty, and adds a layer of taste).  Also long enough that the high heat from the grill will cook the dough all the way through.

One caution is to resist the urge to add lots of toppings.  You are making toast, not a pizza.  No need for sauce and meats, extra veggies or lots of cheese.  Just the bread and  select few toppings.

Like this with a layer of extra Olive Oil, Coarse Ground Sea Salt Fresh Ground Pepper and a few shavings of Parmesan Cheese...

A perfect "Toast" to serve along with a salad...

OK, this is very easy ...

If this is your first time cooking bread dough on a grill, you might want to look over my post on Pizzeria Pizza at Home... Lots of tips there that will help.  Also taking a look at a past post on a grilled pizza will give even more specific tips for grillers.

Here's all you need...

1 Ball of Pizza Dough (A "Regular" bread dough can be used (I especially like to make an oil rich Focaccia Bread recipe on the grill, but a pizza dough ball works perfectly fine as well, and something I always have around my fridge or can make up quickly when needed).
Drizzle of Extra Virgin Oilive Oil
2 Large Pinches of Coarse Grind Sea Salt
Several twists of a Pepper Grinder
Several shavings of Parmesan Cheese...

1. Hand form the dough into aflat shape... roughly half the diameter of a pizza, which is obviously thicker
2. Slap this on the grill over direct high heat.  Allow to cook with the grill lid closed for 3 minutes
3. Flip the dough, top with the drizzle of oil, Salt, Pepper and Cheese shavings, close the lid and cook for another 3 minutes
4. And that's it... Remove from the grill, allow to rest for a couple of minutes to allow the internal temperature to finish cooking the dough al the way through, slice while still warm and ENJOY!!!

And it turns out chewy, soft, FILLED WITH FLAVOR, a perfect compliment to a Massaged Kale Salad (tomorrow's post) and good enough for a brave husband to serve to his wife's friends and neighbors (see yesterday's post for the story of my grilling dinner for the neighborhood book club)!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tomato Salad with Roasted Garlic, Olives and Pearl Mozzarella Balls - 52 Do Ahead Salads, Side Dishes

This very simple salad is slightly limited.  The tomatoes MUST be as fresh as possible.  Sadly, winter tomatoes lose a lot of their taste due to extra care needed to keep them looking right during the long shipping distances (South America usually) and extra care (chemicals) used to keep the illusion of freshness.

Just a little hint, the smaller the tomato in winter the more flavor.  So avoid the bug beefsteak tomatoes and aim for the tiny cherry tomatoes or plum tomatoes.

OR... Just really look forward to fresh local tomato season when you can grab one from your own back yard garden (or the local Farmer's Market).  There is NOTHING like a fresh tomato!

OK... Here's what I did...

Tomato Salad with Roasted Garlic, Olives and Pearl Mozzarella Balls

Ingredients

• 2-3 Large Fresh Tomatoes, sliced 1/2 inch thick, then cut in half moons
• 6 Cloves Garlic, Roasted in a drizzle of Olive Oil, CHopped fine
• 1/4 Cup Black Olives, Chopped
• Several Basil Leaves, Sliced into slivers
• 1/2 Cup Pearl Mini Mozzarella Balls
• Drizzle of Olive Oil
• Large Pinch Sea Salt

Cooking Directions

1. All you need to do in advance is roast the garlic... Pre heat oven to 300 degrees. Peel garlic cloves, Lay in an Aluminum Foil sheet, drizzle with olive oil and a small pinch of Sea Salt. Seal the aluminum foil and roast in oven for 1 hour.
2. After the hour, chop the garlic which is now soft and tastes a little sweet.
3. Combine the garlic, and all ingredients to make an attractive fresh cold seasonal Tomato Salad
4. Serve Chilled and ENJOY!

This would make a fantastic lunch on it's own, or even a meatless Monday big salad...

Or a fantastic way to open and brighten a BBQ table...

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

30 Garlic Peppercorn Beef Roast - 52 Beef Recipes

It's Post number 3 of my weekend Whoop de Doo...

I have already posted my recipe for a BBQ sauce I whipped up... Tennessee's own favorite son, Jack Daniel's Tennessee Whiskey BBQ Sauce and Glaze!  The sauce was in honor of our visiting friends from Tennessee, Larry and his entourage of family and pets that have been RVing across the country for the last 2 months.  Larry writes the Big Dude's Eclectic Ramblings Blog where you can look over some of the best scenery and stories of his trip.

The sauce was used to glaze up one of the best Turkeys I have ever made.  I pulled out the stops and brined the bird for 24 hours and then injected a Cajun Butter into the meat.  That Whiskey sauce was used as a glaze during the final 15 minutes of slow smoking (on a Weber kettle grill) for this Brined, Injected, Whisky Glazed BBQ Turkey!  While it does sound like a lot of work, this was the star of the afternoon with lots of atta boy comments!

But I had over a dozen friends and family that wanted to meet up with Larry and his travelling band.  So in addition to the bird I wanted to go a different route and give folks a choice... BEEF, it's what's for dinner!

This 4 pound beef rib eye roast was on sale last week.  Cheaper than hamburger.  I would probably normally just roast this in an oven but my oven space was at a premium.  So I used a gas grill, set it up for indirect heat (Burners on the sides were turned on medium heat while the center burners were left off.  This converted my grill to an oven with even convection heating.  I stabilized the temperature to about 375.  and it came out just fine.  I got busy and missed the temperature deadline for medium rare but this came out a wonderful 150 degree Medium cooked piece of meat.  I drizzled a little olive oil over the meat after I cut into it and it all worked just fine.

As to the Garlic...

LOTS of garlic.  I took 10 pieces of garlic and sliced them into thin thirds.  That's thirty pieces of garlic! I embedded these into the roast.  Just take a knife that is about the same size as the garlic pieces.  Poke deep enough so that the entire garlic piece will sit inside the meat.  If you are not a fan of garlic, these are large enough to pick out as you cut the finished slices.  BUT, the garlic roasted along with the meat juices makes for an incredible taste.

Next I coated the roast with a layer of Dijon Mustard.  The wet helps to keep the roast moist and most important, it gives the rub something to hold onto.  While it cooks it makes a simply delicious bark.  I made a simple rub of about equal parts...

Dried Garlic Flakes
Garlic Powder
Onion Powder
Slightly crushed Peppercorns
Sea Salt
Black and White Pepper



Mix this all together and then rub the meat.  NOTE: This is a rub, not a sprinkle.  Bub this into the mustard,  Pay particular attention to the holes that the you made with the garlic.  This forms a bark, which helps to hold in all the juices that might have leaked out during the slow roasting grilling.

Allow the meat to rest and come to close to room temperature before you begin cooking.  About an hour.  This also helps to allow the spices and especially the salt to help absorb all of those flavors of the rub and mustard to absorb into the top layer of the meat.

I cooked this on my grill, indirect heat, (Almost like smoking on a grill, Coals or burners on each side of the meat turned to medium.  Burners or coals directly under the meat off (or clear of coals).  The Grill temperature close to the meat was about 375 degrees.

OK... Here's what I did...

30 Garlic Peppercorn Beef Roast

Ingredients

• 1 Large (4 Pounds) Rib Eye Beef Roast
• 30 Cloves of Garlic, Peeled and each piece sliced into thirds
• 1 Cup Dijon Mustard
• 2 TBS Dried Garlic Flakes
• 2 TBS Garlic Powder
• 2 TBS Onion Powder
• 2 TBS Cracked peppercorns
• 2 TBS Sea Salt
• 2 TBS White Pepper
• Drizzle of Olive Oil

Cooking Directions

1. Cut thirty slits @1-1/2 inch deep, 1/2 an inch wide evenly spaced, top bottom and all sides of a 4 pound beef roast
2. Slather the mustard for a wet rub all around the garlic roast.
3. Mix all of the spices together. Sprinkle this "rub" onto the mustard to form the outer bark as the roast cooks.
4. I cooked my roast indirect heat on a gas grill. Temperature inside the grill was about 375 degrees, cooked for 2-1/2 hours for an internal temperature of 150 degrees, meat was medium.
5. OR... Preheat an oven to 350 degrees. Cook roast for 2 hours to an internal temperature of 135 degrees (medium Well)
6. Allow the meat to rest for 15 minutes before slicing. Slice thin for most tender texture.
7. Drizzle with Extra Virgin Olive Oil for extra moisture
8. Serve Warm and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Beer Braised Grilled Brats - 52 BBQ Tutorials

SUMMERTIME AND THE LIVING IS EASY!!!

And so are Beer Braised GRILLED Brats!  Easy, delicious and sets your brats above and beyond the rest of the neighborhood... Just one more way that will help make you recognized as "The Guy" (or Gal) when it comes to backyard grilling!

All of the prep work is done in advance.  Brats are raw sausage (as opposed to hot dogs which are precooked).  But they also come with a casing on the outside to hold the meat n shape.  This casing needs to be punctured to allow the beer to seep into the meat.  Release your inner WOLVERINE, grab a couple of toothpicks and dive in a couple of dozen holes throughout the brat.

I make a bed of Onions in a crock pot (single layer to prevent the brats from touching the HOTTER bottom).  Set the crock pot on the lowest setting, Add a bottle of beer and another layer of onion rings.

As in all cooking, the quality of the beer does matter.  It's better to drink less than to drink watered down light beer.  I prefer to shop local, drink local.  Here in Kansas City there is a wonderful local brewer, Boulevard Beer.  I selected their Single Wide I-P-A, India Pale Ale.  You only need to cover the brats about half way up their sides, I have a smaller crock pot that works great, only needing one bottle of beer.

Slow heat the beer (not even a simmer, low heat) for about an hour, turn the brats and slow heat for another hour and you are ready to grill!

The brats will cook fast, so a high heat just to char the outside is all you need!  Go ahead, toast the buns and add a pot of beans and you have a low effort, just a few minutes of hands on work yet a FANTASTIC BBQ meal!

I did make the meal a little more festive.

Once the brats were grilled, I dressed them in separate ways.

From simple Onions and Pickles (Pickled red onions, I guess not as simple, but they sure looked colorful and of course delicious).

More traditional Sauerkraut, Mustard and tomato slices.

To a more exotic grilled pineapple and bacon.

Just a tad more festive I cut these into thirds and put each piece on a skewer to make a variety pack, sort of a Beer Brat Shish Kabob.

Jackie and I had a guest, made three shish kabobs bit left a couple of brats Naked in case someone had other preferences for toppings (but everyone wanted a Beer Brat Shish Kabob).

Like I said...

Summertme

And the

Living

IS 

Easy

(And Delicious)

*************************************************************************

So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Lemony Cucumber and Red Onion Salad - 52 Do Ahead Side Dishes

Summertime and the living is easy!!!

I am close.  Soon I will be able to make this dish with only ingredients I can pick in my garden (well, except the sauce; but cucumbers, onion, and herbs are all coming along ncely!).

I made this dish as a side dish for a BBBQ recently.  I had also made some grilled salmon and this worked FANTASTIC as bed to serve the fish on.  Beautiful and FILLED with flavors.

There is a small trick to making this.  As the directions say, be sure to leech out the moisture in the cucumbers.  It is easy to do, just salt the slaices and let them sit in a collander for awhile.  You will be amazed at how much liquid comes out.  If you do not, the cucumbers turn mushy and the bottom of the bowl will be watery (as will your sauce).  Do the simple trick and this salad will keep fresh and crisp in the fridge for a couple of days...

As good as it was at the BBQ, it made for a fantastic crisp summer light lunch!

OK... Here's what I did...

Lemony Cucumber and Red Onion Salad

Ingredients

• 2 Large Cucumbers, sliced thin
• 1/2 Medium Red Onon, sliced thin, rings separated
• 2 tsp Salt
• 1 Cup Sour Cream
• Juice of 1 Lemon
• Zest of 1 Lemon, Divided
• 2 TBS Chopped fresh Dill
• 2 large leaves Fresh Mint, Minced
• 1 tsp Champagne Vinegar
• Several turns of a Pepper Grinder
• Salt to Taste

Cooking Directions

1. In colander set over large bowl, toss cucumbers and salt; let stand 30 minutes at room temperature to drain.
2. Discard liquid in bowl.
3. Pat cucumbers dry with paper towels.
4. In same clean bowl, combine 1/2 of the Lemon Zest, reserving 1/2 for garnish, sour cream, Lemon Juice, dill, mint, vinegar, and pepper. Add cucumbers, stirring to coat.
5. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
6. Garnish with remaining Lemon Zest, serve on a bed of fresh sliced tomatoes
7. Serve Chilled and ENJOY!

Single Wide Trailer Park AWESOME Smoked Pork and Beans and BEER - 52 Side Dishes from the Grill

Did you all happen to catch yesterday's post, Citrus Honey Garlic RIBS Smoked Ribs Actually on a Weber Kettle Grill???  There are several reasons that Beans and smoked ribs just go so well together.  Of course the taste, but just as important, by making beans the same time that you make ribs (or pulled pork for that matter), you add a continuous source of moisture in the cooker.  This helps keep the meat moist, which aids in getting the smoke flavor deep into the meat.  There are plenty of science-y reasons behind this.  But all you really need to know is that a simmering pot of beans in the kettle while you slow smoke your ribs will make them taste better and give you a delicious side.

this particular recipe has a lot of liquid included.  But by the time it simmers in the smoker for 4 hours, a lot of the liquid steams out making the sauce thick, rich and FILLED with flavor!

I know a lot of smokers (not the Marlboro men, the indirect grilling, long and slow cooks, with a hint of Wood smoke in their food).  EVERY SINGLE SMOKER IN THE WORLD THINKS THEY HAVE THE BEST BEAN RECIPE.  Want to start a fight, tell one of these smokers that your beans are better than theirs.

Well, my beans are better than theirs (sorry Chris).  There are lots of little details in the beans that add up to ... better.  I will pretend to be humble about my beans, and not use the word best.  But I have eaten a hundred smoker's beans... so far, mine are better.

Really....

One note about the recipe, I usually have a fully seasoned already smoked pork tenderloin laying about my freezer.  I make them about every other time I smoke meat.  this way I can add the pork right at the start of the cook session and the meat is fully integrated, seasoned and seasoning the surrounding liquids.  HOWEVER if you do not have a pork tenderloin laying about your freezer, you can easily smoke one along side your ribs and add the meat at the end of the cook session.

Most any type of beer will work for this recipe.  As with most times that you cook with alcohol (Wine, Beer or Spirits), quality will show in your final product.  General rule of thumb is to always cook with something you would be willing to drink.  I like my home town brewery, Boulevard Brewing Company out of Kansas City.  Besides being local, they also make some of the best beers on the market.  Including this India Pale Ale, flavored with a variety of hops, giving a strong citrus flavor, combined with a mild caramel taste.  Strong enough flavors to stand up to all the seasonings and tastes added to the beans!

Plus the Single Wide name of the beer makes it easy to name the beans!!!

OK, here's what I did...

Single Wide Trailer Park AWESOME Smoked Pork and Beans and BEER

Ingredients

• 6 SLices Thick Cut Bacon, cut into 1/2 inch pieces
• 1 Large Vidalia Sweet onion, Diced
• 4 Cloves Garlic, minced
• 2 TBS Minced fresh Ginger root
• 1 small can Tomato Paste
• 1/4 Cup Apple Cider Vinegar
• 2 TBS Molassis
• 2 TBS Sorghum
• 1 TBS Mustard Powder
• 2 (16 Oz) Cans Cannellini Beans, Drained and Rinsed
• 2 (16 Oz) Cans Chili Beans, Drained and Rinsed
• 1 Pound Pre-Cooked Pork Tenderloin, Smoked with a spicy Rub, cut into 1/2 inch cubes
• 1/2 Cup Brown Sugar
• 1 Bottle of Beer (I used My Hometown Boulevard Brewing Co's Single Wide I-P-A)

Cooking Directions

1. In a heavy Oven Safe Pan (can use a disposable aluminum pan), mix all of the ingredients together.
2. Set your grill up for indirect heat, positioning a few racks of ribs or a pork shoulder on the part of the grill not directly over the lit coals (Indirect Heat)
3. set your pan of beans directly over the lit coals (Direct Heat)
4. Use the vents in the grill to set the temperature at 225 degrees and smoke them alongside the ribs for up to 4 hours, stirring occasionally (only when you add coal).
5. Serve HOT and ENJOY!

*************************************************************************

So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Panzanella Beer Bread and Tomato Salad - 52 Do Ahead Salads

Panzanella- "Panzanella or panmolle is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar"

OK... Let's get two  disclaimers out of the way forst.  Much as I like to make authentic Italian dishes (For fun, take a look at my "52 Authentic Italian Recipes" page).  This is not authentic Panzanella.  I took a BIG liberty and adapted to my tastes.

Authentic Panzanella will have stale bread soaked in water and then squeezed.  I have tried this in authentic Italian restaurants and followed careful directions in a book and from a TV episode from a famous Italian-American chef... Did not at all care for any of those versions.

My version... LOVED IT!!!  the bread was not stale, instead I toasted the cubes with a little Olive Oil drizzle under the broiler.  Then, instead of soaking I soak the Onions, Peppers and Tomatoes in a vinaigrette over night.  Instead of the bread soaking I just fold the cubes into the soaked vegetables, flavoring the bread but still letting it mostly save it's crunchy texture.  For me at least... MUCH BETTER (Sorry famous Italian-American Chef).

Next disclaimer is an apology to my Mother and my Southern Baptist roots.

I made this with a hearty loaf of Beer Bread.

Just yesterday I posted my version of Beer Bread (The easiest to make of any fresh made bread).  I made this with a very hearty English Porter style Beer (My Hometown, Kansas City's own Boulevard BULLY! PORTER).  While cooking, the alcohol does cook out (Did you read that, Mom???), leaving the dark roasted hops and malts that flavor the beer but NO Alcohol.  Beer bread is always dense and holds up well to the tossing with the tomatoes without breaking up.  Remember I like that texture.  This bread was a perfect choice for the salad.  Loads of flavors, strong enough to survive being tossed around and able to be flavored with the vinaigrette, but not lose it's texture (not mushy).

And just to really make you go back and look, I used a cup of the fresh made Jam Jar Honey Mustard Vinaigrette that I posted yesterday as well.  Jam Jar vinaigrettes are about as easy as possible to make.  Well under 5 minutes and always better when you can control the salt, sugar and preservatives that are in so many of the store bought over-processed salad dressings.

And so finally, enough apologies, time for the heart warming part of the post.  This recipe is perfect when you can get truly fresh ingredients.  Heirloom Tomatoes are all over the place this time of year.  As close as your area Farmer's Market, maybe even your own back yard or any well stocked produce section of a grocery store.  There is nothing like a fresh tomato.  Of all of God's bounty, for me at least, I measure everything by the taste of that tomato.  the salad shown is loaded with red ripe tomatoes, beautiful flavorful yellow heirloom tomatoes as well as some sweet Red Onions that are best in season as well right now.

So, this recipe would be my seasonal gift to my friends at family... Maybe for a family gathering, Holiday meal, neighborhood BYODish party or for my personal favorite, the Church PotLuck dinner.

This is simple to make... A little special,  a quick made Bread (Ready in an hour, no rise time), a quick made vinaigrette (well under 5 minutes),  An overnight marinade (actually a little pickling of the red onions happens) a little stirring and a well timed folding in of the bread cubes and you have a fresh made, home made, brag worthy dish that is always well received. One of those, "Anyone can make this" Dishes that looks very complicated. Plus, as I like to say...

Church PotLuck Suppers are a chance to share God's Bounty with your Church family and friends. That bounty should be made with love and caring.

OK... Here's what I did...

Panzanella Beer Bread and Tomatoes Salad

Ingredients

• 1/2 Loaf Beer Bread cut into 1 inch cubes, cubes toasted, can substitute almost any other type of bread
• 1 Cup Honey Mustard Vinaigrette (Fresh made or can substitute store bought)
• 2-3 Large Fresh Heirloom Tomatoes, in photo I used one red and one yellow, Chopped about quarter size (can substitute freshest available, in winter, usually smaller Roma Tomatoes)
• 1 Large Sweet Red Onion, rough chopped (can substitute a "regular" Red Onion, if you do, slice the Onion is thin half moon size rings)
• 2 Large Green Bell Peppers, Core and seeds removed, chopped same size as the onion and tomatoes
• Several Basil Leaves, sliced into ribbons
• 2 tsp Salt
• Several grinds of a Cracked Pepper Mill

Cooking Directions

1. In a large bowl, mix Tomatoes, Onion, Peppers, Basil, Salt and Pepper and mix in the Vinaigrette. Cover with plastic wrap, refrigerate and let sit over night.
2. 3 Hours before it is time to serve, gently fold in the toasted bread cubes.
3. Just before serving give the mix one last stir.
4. Serve chilled and Enjoy!!!

For extra color, texture and a sweet pickling taste, top with some Zesty Pickled Red Onions!!!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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