Feast 33 – Intermission/Hawaiian Stromboli

it’s hard to believe that finally, after 230 days, i will be getting on a bus in about 3 hours and heading to the airport for my midtour vacation. this is a very good day, very very very good.

i made this last meal of the year for myself with the intention of using as much as possible out of the cupboards. everything left behind was likely to spoil during my vacation so it was definitely to my advantage to use up what i could. given the contents of my cabinets and my own peculiar tastes, here is what i came up with: A canadian bacon and pineapple stromboli with roasted red potatoes and zucchini on the side. quite nice if i do say so myself. as i have a plane to catch, i will be brief but complete.

the stromboli: i cheated a little here and went with store bought puff pastry. wimpy maybe but convenient yes. allow it to thaw for around 45 minutes before rolling it out. during the thawing time, make a quick tomato sauce by sweating down 1/2 of a yellow onion and four cloves of chopped garlic in a bit of olive oil. once the onions are nice and soft, add 1/2 a diced tomato, salt, pepper, oregano, basil and red pepper flakes.

tomatoes for the sauce and potatoes chopped

let this cook for at least 25 minutes over medium heat so that the tomatoes soften and the sauce reduces a bit. you can puree it if you like but i was happy with the rustic texture. you can read that as me being lazy, i’m okay with that.

canadian bacon, post oven

meanwhile, grill 5 slices of canadian bacon in a 375 degree oven for about 15 minutes or until cooked to your liking. be careful to not overcook, as the canadian bacon is lower in fat content than american style bacon, it will get tough and chewy. cut this into large but not too large pieces.

open a can of diced pineapple.

roll out the puff pastry, folding over and rolling out at least 4 or 5 times to get some nice thin layering. this will help in making the crust flaky in the end product. bonus points for brushing the layers with melted butter or olive oil in between folds but i didn’t have that kind of time today. something about a plane to catch.

filling on pastry

top one third of the pastry with first tomato sauce, then bacon and pineapple and finally some mozzarella cheese. fold over into a nice neat package and seal the edges.

Stromboli formed, pre-oven

bake at 375 for about 25 minutes or until nicely browned.

and post oven

for the potatoes, i took the three small red potatoes that i had left over and tossed them with salt, pepper, oregano, basil, cayenne pepper and olive oil. bake in that same 375 degree oven until browned and softened, around 40 minutes. share and enjoy.

potatoes, post oven

i went simple with the zucchini and sliced it into thick slices, tossed it with olive oil, salt and pepper. cook it on the stove top for about 25 minutes until soft but not mushy.

Zucchini cooking away

simple meal, great results. a beer would have been nice but i didn’t feel like buying a six pack to leave in my fridge over the holidays. so, i had naught instead.

meal plated, ready to consume mass quantities

i will most likely post about my holiday meals but if i do not, the next feast is scheduled for the tenth of january. who knows what but i’m sure it will be cooked with the bitterness of a man who was forced to come back to korea.


One Response to Feast 33 – Intermission/Hawaiian Stromboli

  1. Eddie says:

    Travel safe and have a Happy Holidays with the family, Greg. I must tell you, your culinary influences have already been on demonstration in my house with the family and I am quite the hit in the kitchen. I thank you for the tasty opportunity to put smiles on my loved ones faces!

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