Subj : Re: Weird Pizza
To : JIM WELLER
From : Dave Drum
Date : Sat Aug 13 2022 04:36:00
-=> JIM WELLER wrote to DAVE DRUM <=-
DD> Taco pizza is/was very popular in Iowa .... go figger.
JW> I've had tasty Tex-Mex influenced pizzas before. A few years ago we
JW> had a mid-range contemporary Canadian food with all sorts of
JW> unorthodox pizzas as lunch specials. As well as chili con carne
JW> pizza I recall chicken Alfredo and Thai pizza.
DD> Title: Happy Joe's Taco Pizza (An Iowa Classic)
DD> 1 Dough ball
DD> 1/2 c Refried beans
DD> 1/4 c Taco sauce
DD> 1/4 c Pizza sauce
DD> 1 lb Ground beef
DD> 1 oz Env taco seasoning
DD> Mozzarella cheese; shredded
DD> Colby jack cheese; shredded
JW> This is fine so far.
DD> Chopped tomatoes
JW> I'd add these into the sauce before I baked the pie
They are most likely there because tacos generally have diced fresh
'maters as a topping to the meat/cheese substrate.
DD> Shredded lettuce
DD> Cheesy nacho chips
JW> But skip these two items. Raw lettuce does not belong on a hot
JW> pizza as a garnish and crushed cheesy chips are redundant when you
JW> have a generous supply of two real cheeses.
Ditto the lettuce. I'm sure the chips are to give a taco shell crunch.
I'd certainly try one.
JW> I found the website: Happy Joe is a real guy and his restaurants
JW> actually do serve that thing!
JW> I'm finished with pizza for now and on a short run of sardine
JW> recipes ...
Here's one you may not have .......
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sardine Salad
Categories: Seafood, Citrus, Vegetables, Herbs
Yield: 4 servings
2 tb Fine chopped red onion or
- shallot
1 ts Grated lemon zes
+=PLUS=+
3 tb Lemon juice; more as needed
Salt
8 oz (2 tins) sardines packed in
- olive oil
1 tb Dijon mustard
1 lg Celery rib; fine chopped
Black pepper
2 tb Capers or cornichons or
- chopped pepperoncini (opt)
1/4 c Dill or parsley leaves and
- tender stems; chop'd (opt)
In a medium bowl, stir together the red onion, lemon
zest, lemon juice and a pinch of salt. Let sit about 5
minutes to mellow the onion’s sting.
Add the sardines and their oil, along with the mustard.
Use a fork to mash the sardines and vigorously stir
until the mixture is creamy. Add the celery, a few
grinds of pepper, and capers or herbs, or a combination,
if using. Stir to combine. Taste and adjust seasonings
with salt, pepper and lemon juice. (Sardine salad will
keep, refrigerated, for 3 days.)
By: Ali Slagle
Yield: 4 servings (about 2 cups)
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Millennials: They put avocados on everything.
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