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September 12, 2011

3 Min Read
Interesting Pizza

By David Byrd

It has been two weekends since I posted a food blog and the list of consumed items would make this blog a bit too long. So, lets focus on the really good stuff. To be different today, I am going to go backwards. Yesterday was my birthday and usually I fix something expensive and rarely served. My initial thought was seared foie gras with caramelized onions and 12-year-old balsamic vinegar. But as I considered that and other alternatives, I decided to update the birthday dinner my mother would have prepared for me. I fixed fried chicken and macaroni and cheese. The update was to brine the chicken in salt, pineapple, lemon and lime juice. It was excellent. The mac and cheese was made with gemilli pasta and the traditional béchamel sauce mixed with a few ounces of rich tomato sauce or gravy. The result was fantastic! Another side dish that proved to be very good was to roast small white potatoes in duck fat with salt, pepper and thyme. Then cover them with raclette cheese and return them to the oven. The result is a very rich and satisfying potato dish. Finally, the recipe of the week, seafood pizza. I both order and make pizza but our favorite way to enjoy pizza is to make it ourselves. The seafood pizza begins with a mix of tomato gravy and crème fraiche. The toppings included lobster, lump crab and wild mushrooms. The cheeses were fresh made mozzarella and provolone. These were selected to avoid overpowering the seafood. Finally, after removing the pizza and just prior to serving it, I garnished the entire pizza with salmon roe/caviar. I strongly suggest trying this recipe, Seafood Pizza. Enjoy!

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