It’s becoming increasingly clear to me that I have a parasite living in my belly, and no, it’s not a little human gestating (I’m not ready to be a teen mom yet). No but seriously though, the parasite is really the only explanation I have for this insatiable hunger. For the record, the parasite is also the only explanation I have for the incredibly unflattering “monkey face” that I seem to almost always do in pictures as depicted to the right.
I pretty much want to eat everything and anything in my path. It’s gross. It’s so bad, that I had to force myself not to exceed my 2 gummy vitamin daily minimum. Have you ever tried those things? Well apparently, I am the equivalent of a 6-year-old in the vitamin department and won’t take them unless they come in gummy format. And let me tell you, the jerks that manufactured these things suck big time (just kidding, they are awesome)..but also really sucky because the vitamins taste like candy and I therefore want to demolish the entire bottle in a single sitting. Rude!
Don’t worry, I’m not eating my face off or anything. If I have any chance at the “making 2012 my bitch” thing, I gotta have self-control. Wah.
Anywho (ew, why did I just say that?) in keeping with the theme, I’ve decided to continue to torture myself by sharing a totally awesome pizza recipe that me and hubbaro made a month or so ago. Basically, anytime you combine bread, blue cheese, and balsamic anything, my heart is a flutter. Stomach…making noises…wanna eat my own hand…Here we go:
This recipe has been adapted by us because the original version had a total prep and bake time of over 3 hours and also included the full fat versions of cheese and such and we need to watch our girlish figures (sorry, my girlish figure….his strong man physique). Of course, the original version is here if you are a size 2 “make-it-from-scratcher” with hours to slave in the kitchen.
- 2 cups balsamic vinegar
- 1 tbsp honey
salt& freshly ground pepper (we don’t cook with salt)
- 1 (12 oz) NY strip steak
canola oilolive oil (we prefer the EVOO) 1/2 recipe pizza dough rolled into 2 (10-inch) rounds or2 store-bought pizza dough (i’m 99% sure this is where the 500 hours of prep came into play. We opted for store bought, whole wheat is best).
- 1 cup grated Monterey Jack Cheese (we use the fat free version)
- 1/2 cup crumbled blue cheese (reduced fat version)
- 1 bunch
watercressfresh spinach, coarsely chopped (we are not fancy enough for watercress)
parmigiano-reggianoasiago (it was in the fridge and buying new cheese costs a million dollars)
Once you get all the gutts in order, time to tag-team the tasks. We like cooking together to get dinner in our belly’s faster (plus, it’s a great way to spend a lil’ extra time doing somethin’ fun!). I’m usually the sous-chef. I like to cut and mix things.
Bring the vinegar to a boil in a small nonreactive saucepan and cook it, stirring it occasionally until your arm falls off. Just kidding. Stir it until it’s reduced to about a 1/2 cup, then mix in the honey and season with some pepper (as much as you want, along with salt if salts your thing). I’m fairly certain I screwed this part up, but it tasted good in the end, so that’s all that matters.
Meanwhile, while your hot, sexy wife is making glaze, heat your awesome indoor grill to high. Brush steak on both sides with oil and season with pepper (and salt, if desired). Grill until it looks good – to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board and chop that shit up. Cover it up with a homemade foil tent and let it cool while you are workin’ the dough.
Workin’ the dough:
Preheat your oven to six-million degrees (or 450 as depicted in the above pic). Pretend your name is Mario and carelessly toss the dough in the air a couple of times until it is a perfect pizza circle. Then, after sprinkling some cornstarch on it, gently lay it on your pizza stone (if you don’t have one of those, just use a standard pizza pan-thingy). Brush the dough with EVOO and brown it up for a couple of minutes in the oven. I have no clue how long, just keep checking it until it looks like it’s a beauteous golden brown.
Sprinkle the delicious cheeses over the lightly browned dough you just took out of the oven. Then, stick it back in the oven and bake it until the cheese is all melty-like.
Next, take it out of the oven (yes, again) and remove the tent from the steak and sprinkle the spinach evenly, followed by the sprinkling of the steak.
Once you’ve done that, drizzle (i love that word, fo shizzle) the balsamic glaze. Then top it with some of that tasty grated Asiago cheese and be prepared to have your mind blown.
I’m certain I’ve forgotten something key here, but you get the idear. Enjoy!
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