Shrimp Arugula Flat Bread Pizza

Originally, this was going to be a grilled flat bread pizza. Problem, ran out of propane before I was going to grill the shrimp. Oops. Mental note, check out the propane level well before cooking. Being quick on my feet, changed the recipe some and baked this light, crisp, full of flavor pizza in the oven.
Step one, make the flavored oil. Using a good thermometer, I heated a two cups of oil to 100 degrees F, turned off the heat, threw in some rosemary and a couple of garlic cloves. I let this sit out for 30 minutes to infuse the flavor. After 30 minutes, I discarded the rosemary and garlic. Note: when finished using the oil, reserve the leftover flavored oil in the fridge. Botulism could form if you do not refrigerate it.
The flat bread. You may use round if square is unavailable.
Pour the flavored oil, 2 to 3TB of it, onto the flat bread. Use a brush so every inch is covered in the oil.
Next the Goat Cheese. I used two small 4oz packages of goat cheese. It needs to be soft like cream cheese so it spreads easily. Goat cheese has a lot of tartness. That is what I love about it. So, I went liberally with the cheese. You may use on package if you want less tartness.
Season the cheese with fresh cracked pepper.
Take some fresh red onion and cut into strips, place around the pizza so as to ensure every bite will have some onion in it. Note: use white onions and caramelize them for a roasted flavor
With red pepper, do the same as the onion. Note: buy roasted red peppers in a jar and spread around the pizza.
Since I had to juice left for the grill, I sauteed 3/4lb of 26-30 size shrimp in the garlic rosemary oil. Under cook them slightly since the pizza will go into the oven. Keep in mind, shrimp will need to be deveined and shell removed before cooking. Once assembled, bake in an oven at 425. Bake until crust is crispy and cheese is cracked.
Sprinkle fresh arugula on top and serve immediately. Enjoy!

Roasted Butternut Squash

It has been 6 weeks since I posted something fun and tasty. I do apologize. Have been extra busy in all aspects of life, kids, work, work, work, kids. Then that darn cooking block (chef's have cooking blocks like writers have writers block). Finally, a week ago, I had a flavor flash go through my head and a new recipe was born and tested on the same day.

Still on the eating healthy kick, I came up with a flavorful and healthy idea that I served with grilled Rainbow Trout. I took one butternut squash, cut into quarters, cleaned out the seeds, rubbed some olive oil on it and through it in a 400 degree oven. I let it roast for 45 minutes(time can vary depending on size of squash), then squeezed the sides to test softness. Really soft means it is done, pull from oven and set out to cool some.

Once cook enough to handle, scoop out the flesh into a bowl, discard the skins. Have a hand held stick blender or mixer and begin to puree the squash. Add milk, soy sauce, sriracha and garlic. Add some Salt and Pepper. Scrape contents into a sauce pan, put on stove at medium low heat. Add the scallions and corn, mix until it gets nice and hot. Taste test it to ensure enough salt and pepper has been added. Serve immediately.

This dish was a hit. You get roasted and sweet flavors from the squash, some nice onion notes, a hint of soy sauce and a nice crunch from the corn. Enjoy!

1 Butternut squash
2 cloves garlic chopped fine
1-2 cups frozen corn
1 TB soy sauce
1/4 to 1/2 tsp sriracha
1/4 cup of milk
1/4 cup thin sliced green onion(scallions)
salt and pepper to taste