Pizza Oven, Pizza BBQ

A delicious margarita pizza. Simply mix 1/4 cup of olive oil with garlic, crushed red pepper, salt and pepper. Once the grill is super hot, add dough to the grill. I noticed it takes around 3.5 minutes on each side. That being said, once air pockets start to form its time to flip your pizza. Once flipped, I generously spread the oil spread all over the pie and quickly add buffalo mozzarella, fresh roma tomatoes and basil. I prefer my pizza to be made this way. It works best with three people. Have one person in charge of the sauce, one in charge of all toppings and a third person in charge of removing the pie and slicing the pizza.


This pizza was cooked in the oven at 500 degrees. I used the same olive oil blend for the base of the pie and generously topped it with goat cheese, red and yellow bell peppers and arugula (as a garnish). Dough-wise, I was more satisfied with the BBQ. This pizza was delicious, however, you dont get any char—or small burnt parts on the crust. Overall, both great pies...just stick to the bbq.

a delicious sandwich for picknicking

This is a great sandwich i created for a hot summer day. ok, ingredient.

*fresh baguette
*brie cheese
*heirloom tomatoes—the weirder looking the better.
*frisee
*cucumbers

Simply cut the baguette in half. Spread a generous amount of brie cheese on one half of the bread. on the other half add tomatoes, cucs and frisee. salt. pepper. olive oil. a thicker, sweeter balsamic. Turn on the broiler and just barley melt the brie cheese. assemble the sandwich and eat.

however, if used for picknicking, skip the melting—its delicious as is.

enjoy!

!!Tour De Taco!!

Ladies and Gentlemen, recently my friend Mike Malone and I created what is now know at Tour de Taco. The concept is simple. We both love to ride our bikes and we both love tacos. Therefore, because of popular demand, this has become a weekly tour. Every thursday we meet at Couch State Park on 19th and Glisan. There, we decide what type of taco we will be focusing on. The first week (below) was carne asada. Super Burrito Brothers in St. Johns has the best carne asada taco. However, it is also the most expensive taco. below are some photo's of the idea in the making.


Sweet view from the St. Johns Bridge.





El Rancho is located in the Killingsworth food pod. Neither mike or I were a big fan of this taco. For $1.50 they were a bit small, the meat was obviously cooked the day before and burnt when reheated. We decided that we would not be including Rancho in our future tours. below is a photo of their taco. i know...looks good. sorry guys.




!!Super Burrito Brothers!!





Above, is our favorite taco. This is their version of the asada taco. Fresh meat, cook to order. Fresh, delicious tomatoes, onions and cilantro. however, the best part of this taco is the verde salsa. Salsa verde is made with tamotillos, onions, jalapenos and cilantro. However, they add avocados while blending the salsa making it creamy, cool/refreshing and simply out of this world delicious. it makes the taco.



Ah, the Red Fox...a Tour de Taco approved watering hole. $1 old germans!








Below is Chefi's Gourmet. THESE ARE INCREDIBLE.



Margarhita prepares all of the food cooked to order. She hand rolls all of the tortilla's and all her produce is garden fresh. She told us a lot of the carts prepare meats and prep veggies/salsas the day before. you can taste the difference. Also, this cart is located DIRECTLY across the street from por que soexpensive. more authentic. more fresh. simply, a better taco for half the price.






Laurelwood Brewery (54th and Sandy) Tour de Taco approved watering hole.



La Bonita (alberta).

$2.50—decent taco, wont be returning though. Tour de Taco has a $2 limit that we created directly after finishing this tasty, but expensive taco.