Ciabatta Flatbread Pizzas


Ciabatta Flatbread Pizzas:

Sometimes, just going through your fridge, you will find some amazing left overs and other odds and ends that will make a quick and delicious meal. Here is what I was able to create with just left overs, a bit of cheese and some toasted sliced ciabatta flatbread.

Top: Clams Casino with Little neck clams, fresh Tomatoes, Bacon, Mozzarella Cheese, Oregano, Parsley, Garlic and Herb Cheese Spread and Basil.

Foreground: Roasted Duck with Dates, Gorgonzola Cheese, Parmesan Cheese, Arugula and Garlic and Herb Cheese Spread.


Tyler Florence’s Extra Crispy Chicken

There are as many southern fried chicken recipes as there are cooks in the world.

I had a taste for something different from my usual fried chicken so I tried this recipe from television  chef and owner of San Francisco’s Wayfare Tavern, Tyler Florence.

It takes about 4 hours to produce this wonderful chicken, but it is worth it!


To give this chicken the most amazing flavor and texture, before frying the chicken, the recipe calls for the baking of the chicken at 200 degrees for 2  1/2 hours. The chicken is then placed in a buttermilk and hot sauce brine for an hour. Then the baked and brined chicken is then coated in a seasoned flour and fried in a garlic and herb infused oil…..and the final result is a perfectly moist and crispy chicken that is soooo delicious!

Check out the recipe :

Grilled Swiss Cheese and French Onion Sandwich

Grilled Swiss Cheese and French Onion Sandwich

Sometimes, you might have a taste for a soup and a sandwich for a light lunch or dinner. Here is a recipe that combines both!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

For the onions:
1/2 pound yellow onions, sliced
1/2 pound red onions, sliced
3 Tablespoons butter
Kosher Salt to taste
1/8 teaspoon ground black pepper
1/8 teaspoon turbino sugar
A Pinch of fresh thyme
1/4 cup red wine (or beef or chicken or vegetable broth can be substituted)
1 Tablespoon Worcestershire sauce

For the grilled cheese:
8 slices Swiss cheese, cut in the thin strips
8 slices bakery fresh French bread or sourdough bread
1-2 tablespoons butter

8-12 Sprigs fresh thyme for garnish

Heat a large cast iron skillet over medium heat.
Butter  the outside of the  pieces of bread. Top each slice  of bread with a mound of cheese and caramelized onions.  Place sandwich in the skillet and brown both sides of the sandwich  until golden, for about 2-3 minuted. Slice the sandwich in half  on the diagonal and garnish with 2-3 sprigs of fresh thyme.

Yields 4 Sandwiches