Are you ready for a Throwdown?

As I mentioned in my previous post about our latest kitchen purchase, Dave was challenged to a Bobby Flay style pizza throwdown by our good friend Brian. On Saturday night, the battle commenced. And it was good.

One thing you should know...I'm all about a theme. Dave will attest to the fact that when it comes to entertaining, I go all out. Since this was pizza throwdown, I felt it only appropriate that our dining room make a transformation into an Italian-style pizzeria. I scoured online for the perfect appetizer recipes, picked up a chef's coat for Dave and parmesan shakers from our local restaurant supply store, and found the perfect red and white checked runner for our dining room table.

To start the evening, we served a few appetizers including bruschetta three ways, minted pea bruschetta, Arancini, white bean dip and Salami, Mozzarella & Tomato-Basil skewers. Brian and his lovely wife Natasha contributed to the Italian spread by bringing marinated eggplant--which I need to get the recipe for because it was delish!

While the boys were preparing their competition pizzas, we also premade some other entrees for sampling. First, the classic margherita that Dave cooked on our baking stone on the grill:

And next, a tasty red pepper, prosciutto, mushroom and fresh mozzarella:

After an hour or so of snacking on appetizers and enjoying some wine (or for me, a couple of vodka tonics), the pizza was ready. We started off by explaining the judging criteria to our guests. Each person would submit an anonymous score sheet that picked a winner in the five previously determined categories: taste, crust, toppings, originality and overall.

We started off with serving Brian's pizza, a deep-dish style, chipotle-flavored crust topped with caramelized red onions, chopped kalamata olives, prosciutto and a sour cream drizzle, taking the place of the usual cheese.

Following that, Dave served his thin-crust pizza with a fire-roasted tomato sauce that featured a hint of Sriracha and a variety of toppings: sweet Italian sausage, roasted red and yellow peppers, sliced portabella mushrooms, fresh mozzarella, crumbled goat cheese, crispy pancetta and a garnish of fresh basil.

Since both pizzas had great flavor, toppings and crust, I knew that it would be a tough decision for our guest judges. Who would win this epic throwdown?

After such a hard-fought battle, I'm happy to report that Dave came out victorious in the end! And if you're out there Mr. Flay, I can put you in touch with a pizza master that is ready for a challenge any day....

I must send out a huge thanks to Natasha for capturing these wonderful pictures of the fun-filled evening. Make sure to check out the Pizza Throwdown from Brian's perspective at Table Hopping.

Recipe Favorite: Bruschetta Three Ways

Dave and I really enjoy entertaining. We make it a point to have another couple or group of friends over on a monthly-or-so basis. Most of the time (as our friends would tell you) we may ask them to arrive at 7:00, but dinner may not be served until 8 or later. We really feel cooking is such a social thing and love spending time chatting in the kitchen as the main dish is prepared. Because of this, I have made it my goal to find easy appetizers that can tide our guests over until we actually sit down to dinner. That’s where this bruschetta comes in. All three recipes are quick, easy and have complex flavors that mesh well together. We’ve received nothing but compliments whenever they have been served, so add them to your menu next time you host a dinner party at your place! (And don’t forget to invite us!)

Bruschetta Three Ways...

from left to right: Olive Tapenade, Sweet Peppers and Creamy Gorganzola, Double Tomato

Olive Tapenade

Courtesy of the Food Network

1 cup black nicoise olives, pitted

1 tablespoon capers

3 cloves garlic

2 anchovy fillets

1 tablespoon fresh lemon juice

1/4 cup olive oil

Combine all ingredients in a food processor and process until smooth.

Bruschetta with Sauteed Sweet Peppers and Creamy Gorganzola

Courtesy of the Food Network

1 red bell pepper, seeded and sliced into thin strips

1 yellow bell pepper, seeded and sliced into thin strips

1/2 teaspoon sugar

1 tablespoon capers, drained

2 tablespoons julienned fresh basil leaves

Kosher salt

Freshly ground black pepper

Baguette

3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Preheat the oven to 375 degrees F.

Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through.

Double Tomato Bruschetta

Courtesy of All Recipes

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Welcome!

Welcome to our blog! For now, Bella says hi...she's anticipating our first cooking-related post, bruschetta three ways! Stay tuned...