Flaming Lobster Pizza With Roasted Yellow Tomato Kalamata Olives Roasted Garlic Roasted Red Pepper And Basil Jicama And Carrot Cole Slaw Recipes

FLAMING LOBSTER PIZZA WITH ROASTED YELLOW TOMATO, KALAMATA OLIVES, ROASTED GARLIC, ROASTED RED PEPPER AND BASIL; JICAMA AND CARROT COLE SLAW

Steps:

• To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
• Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
• While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
• In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.

ROASTED KALAMATA OLIVES

Steps:

• 1. Preheat oven to 350. Drain and rinse brine from the olives, place them in a glass or stainless steel pan, and bake for 35-40 minutes. The olives are done when the meat begins to shrink up and the skins look wrinkled.
• 2. Remove olives from the oven, place in a bowl, stir in the vinegar, olive oil and oregano, and serve.

ROASTED TOMATOES

Steps:

• Preheat oven to 250^F.
• Heat 2 T oil in a large heavy skillet over medium heat.
• Add onions and saute' until tender, about 8 minutes.
• Place tomatoes in a single layer in a large roasting pan.
• Add onions, 1/2 c oil, garlic, basil, salt, sugar and red pepper, tossing to coat.
• Roast until tomatoes are tender but not falling apart, stirring now and then, about 2 hours.

ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA

Steps:

• Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

ROASTED OLIVES

Steps:

• Preheat an oven to 400°F.
• In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
• Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
• Serve warm or at room temperature.

ROMAN STYLE PIZZA WITH ROASTED CHERRY TOMATOES

Steps:

• Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
• Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
• Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
• Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
• Repeat to make second pizza.

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Steps:

• Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

ROASTED FINGERLING POTATOES, GRAPE TOMATOES AND OLIVES

Steps:

• Potatoes -- I prefer to cut them in lengthwise, either in quarters or thirds depending on the size. I keep the skin on as it is very thin. If you use red potatoes, I usually cut them in quarters.
• Dressing -- In a large bowl, mix the olive oil, salt, pepper, garlic and rosemary. Add in the potatoes, tomatoes and olives and toss well.
• Bake -- Add the vegetables to a baking pan coated with parchment paper (which I prefer) or you can use foil. Make sure to spread them out so it is not over crowded. Bake for approximately 25-30 minutes in a 425 degree oven on the middle shelf. You want to bake them until the potatoes are tender and the tomatoes begin to pop. Cooking time will vary depending on the size of the potatoes and tomatoes.
• Serve -- Make sure to pour all the vegetables and juice into a serving bowl or platter. The juice from the tomatoes and olive oil is great. Garnish with parsley. ENJOY!

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.