Taqueso

Yeah. That's my word. What about it?

I know it's not hard to get a kid to eat a taco. No harder than getting him to eat a pizza. Tacos are fun. It's a salad wrapped up in a big Dorito, for crying out loud. What's bad about that?

Well, some of these recipes aren't about getting a kid to eat something he wouldn't normally eat. They are about opening a kid's eyes to trying new things and exploring new ways of doing things.
I do recipe contesting. That means that a big part of my life is spent looking at one thing and figuring out how to recreate it in a new, unusual, and hopefully appetizing way. I think I'm pretty good at it. For Steak-umms, I rebuilt barbecue using steak. http://www.delish.com/food/award-winning-recipes/steak-umms-recipe-contest
For the National Beef Cookoff, I reinterpreted my husband's favorite Caprese salad as a burger with my favorite grilled polenta instead of a bun. http://www.foodnetwork.com/recipes/caprese-polenta-burger-small-plates-big-taste-recipe/reviews/index.html (And yes, having a recipe listed on http://www.foodnetwork.com/? One of the highlights of my life.)

Looking at things in new ways doesn't just open you to trying my Taqueso (get it? Taco + Queso?) Pizza. It can be the start of seeing how you can take something good and make it something great. Looking at things from a new perspective is creativity at its most basic, and has taken us into space, into microchips, into the DNA of the human body.

So make some pizza. It's good for your brain.

Taqueso Pizza

Tacos are really just little pizzas bent in half. Already sporting meat, sauce, cheese and toppings, the dish is perfect to make the leap from crispy tortilla envelope to flat bread shell.

1 pizza crust

1 pound ground beef

1 small onion, chopped

2 cloves garlic, minced

1 small can green chiles

½ c. tomato sauce

2 t. chili powder

1 t. cumin

1 ½ t. sugar

Salt and pepper to taste

Cayenne pepper or hot sauce (optional)

1 c. shredded cheddar

1 c. shredded mozzarella

¼ c. pickled mild banana pepper slices

1 T. chopped fresh cilantro or parsley

Preheat oven to 400 degrees. Place pizza crust on baking sheet.

In a large skillet, brown ground beef over medium heat with onions and garlic. Add chiles, tomato sauce, chili powder, cumin, sugar, salt, pepper and, if desired, cayenne or hot sauce. Simmer 5-10 minutes. Spread on pizza crust and top with cheeses. Scatter with banana pepper slices. Bake 20 minutes. Garnish with cilantro or parsley.

Serving suggestion – Instead of topping your taco pizza with lettuce, salsa and sour cream, serve them alongside. Wedges of iceberg lettuce drizzled with salsa and topped with a dollop of sour cream make a great salad accompaniment to a fun pizza.

Going for a dip

January is a time for Crock-pots. And nostalgia. Here, we bring you both.

When I was little, we always had roast beef on Tuesdays (yes, today IS Tuesday, isn't it?) because I had Brownies after school, and Mom had been tricked into being Scout Leader. Throwing a roast in the Crock-pot made sure we had dinner ready when we got home. That was great. I loved my mom's pot roast, with those beefy potatoes and carrots that soaked up all that lovely broth all day. But the best part wasn't until Saturday.

That was when we had leftovers, yummy hot roast beef sandwiches dripping gravy. I still feel all gooey inside when I see them on a diner menu, but it wasn't long before I discovered something just as good in a different way. The French Dip. All the steamy heat of the sliced meat, piled on crusty bread instead of sliced white, with your own little cup of broth to dip in.

Sorry...I have to wipe off my keyboard. I'm drooling.

This would be a time where making a pizza doesn't just make a cute presentation and a convenient dinner your kids will eat without protest. I mean, sure, it does all that. But it also lets you create a hybrid between the comfort food of your childhood and the sophistication of what you've found since you grew up.

Oh, and the best part? With deli roast beef, you don't have to wait for leftovers.

Hot French Beef Pizza

1 pre-baked pizza crust

1 T. butter

1 large onion, sliced thin

Salt and pepper to taste

¼ c. beef stock or apple cider

1 t. sugar

1 pound thin-sliced deli roast beef

1 ½ c. beef gravy (homemade or bottled...I use homemade but I'm not a snob. Better to use a jar than miss out on a great pizza. But give your grocery store deli a check. Wegmans has great prepared sauces, including a lovely beef gravy, with its ready-to-go foods.)

½ pound provolone cheese, sliced

Preheat oven to 400 degrees. Place pizza crust on baking sheet.

Melt butter in skillet. Sauté onion over medium heat until translucent. Add salt and pepper to taste, beef stock (or cider) and sugar and reduce heat. Simmer, stirring occasionally, until mixture is reduced and onions fully cooked.

Slice roast beef into ribbons and place in a bowl. Pour ½ c. gravy over beef and toss. Spread over pizza crust. Arrange cheese slices over beef, and top with onions. Bake 15-20 minutes, until beef is hot and cheese is melted. Heat remaining gravy and serve drizzled over each slice.


EXTRA EXTRA!!!

The Best in Beef – While shopping for steaks and roasts, many people look for the most lean meat, with very little white fat, but they might wonder why restaurant steaks taste so much better. It’s all about the fat. The very best grade of beef is Prime, a quality sold almost exclusively to restaurants. It is well-marbled with the fat, giving the meat a tender quality and rich flavor throughout. Choice and Select grades available at grocery stores have less marbling. The most expensive beef in the world, Kobe beef, has the most marbling, and it should. The pampered Wagyu cattle are fed beer every day, massaged, and brushed with Japanese sake! (Source: Giant Eagle, Inc.)