Game Day Breakfast Pizza

Beth and I love going downtown to the Sport Restaurant and Bar on football Saturdays. Number one reason is that it’s home to the Seattle Buckeye Alumni Club, and watching the Bucks in a bar full of OSU fans is a total rush. Number two reason is the food; great garlic fries, dips and pizzas. This past Saturday, however, Beth woke up feeling like crap and it was a crappy day to match, so we decided to hunker down and stay in. OSU was on national TV, so we were good to go there, but what to do about food?

I was going to just make us some scrambled eggs, but then I saw we still had some smoked salmon left and the wheels started turning. Capers? Check. Cream Cheese? Check. Pizza dough? Surprisingly enough, check! I had picked up a tube of the ready to go pizza dough a couple of days earlier. I was going to make a “Faux Beef Wellington”, but dammit, this was football man! And just like that, Gregor’s Pub Breakfast Pizza went on the menu.

I’m certainly not going to claim this as an original. I’ve had similar versions many times. In fact, the Sport Bar used to make one. This is just the way I threw it together, using what I had. The real key to this, is to make sure none of the toppings overpower the others.

Click for Recipe

Camping at Lake Chelan, WA

Ah, the first camping trip of the season. After seeing that the weather was going to be sunny and in the 80’s, Beth and I decided to take a spur of the moment camping trip to Lake Chelan State Park. For those who may not know, Lake Chelan is a narrow, but long, lake about 40 miles or so past Steven’s Pass. It is 55 miles long, and 1 mile at it’s widest. At it’s deepest it is, now hold on to your life-jackets, a little under 1500 feet. Yeah, 1500 feet deep. It makes it the 3rd deepest lake in the US and 24th in the world. GO WASHINGTON! (coughs) It is all of those things, but mostly it is just a drop dead gorgeous place to camp.

Continue reading “Camping at Lake Chelan, WA”

Dinner at the McMurtrey’s

Last night Beth and I had the pleasure of dining at the home of our friends, Kelly and Lisa. They have a lovely home not too far from where we live. Kelly took the original house down to it’s foundation and rebuilt it himself. He has landscaped the yard, complete with pond, into a showcase that could be featured in a Home & Garden photo spread. But best of all, he has a man-cave garage to beat all garages. All I’ll say about it is that I have a severe case of garage envy.

Continue reading “Dinner at the McMurtrey’s”

Pacific Cod with Grapefruit and Avocado

Okay, I’ve been off on a bit of a rant lately, so I figured it’s time to get back to the core of what this blog should be about. Not to mention that Valentine’s Day is soon upon us, and this works great as an easy dinner for 2. So today I give you another way to prepare pacific cod. I used cod for this, but any firm white fish, like halibut would do just as well.

Continue reading “Pacific Cod with Grapefruit and Avocado”

Cioppino

One of my favorite dishes in the world is Cioppino, Italian style fish stew. As with most dishes, there are probably as many recipes for Cioppino as there are people who love it. Not wanting to be left out, I offer up my take on the classic dish. As always, look at this as a starting point. Take away items you don’t like, add in ones that you do. Have fun!

Continue reading “Cioppino”

Alaskan Cod/Halibut on Pineapple Planks

We love fish, but after a while it all starts to taste the same. Smoked, grilled, grilled on cedar planks, steamed, it all gets boring after a while. Sure, you can make heavy sauces and such but that’s just masking the fish. I wanted something new that would allow me to have a new taste, but still know I was enjoying a good piece of fish. So last night I tried steaming some cod on pineapple, and the results were quite tasty. This is really drop dead simple to make. Give it a try, I really think you’ll like this one.

Continue reading “Alaskan Cod/Halibut on Pineapple Planks”

Halibut and Scallops with Ceviche

Last Saturday was an “SiS.” Stay in Saturday. I like those kind of days because it means I get to cook and try new things. It’s been a while since we’ve had ceviche, so I headed to the market with the idea of getting “fixins” to make one, and see what else looked good for the rest of the dinner. I like to experiment with new things on these days, creating dishes based totally on what looked good in the market. As usual though, I made enough for 4, so…um…we ate twice (coughs)

MENU

Halibut Filets
Steamed in citrus juices with a pear cider reduction sauce

Gregor’s Pub Scallops
Large fresh scallops sautéed with bacon, topped with caramelized bananas and served with a coconut rum sauce

Tropical Ceviche
A squid and scallop ceviche with coconut and lychee

Roasted Asparagus Spears with Apple Wood Bacon
Roasted spears of fresh asparagus with julienned smoked bacon

Continue reading “Halibut and Scallops with Ceviche”