Friday, December 3, 2010

Back on the Horse, Beer Note and Grilled Daddy Bread

Kona Fire Mountain after Trip to Work

Well, today is the first day I have bike commuted to work since my gut took a bludgeoning by handlebar 2 weeks ago. It feels good to be riding again.


Today I wanted to mention Firestone Walker Velvet Merlin. It is an oatmeal stout and it is deeeelicious! Tastes of mild coffee and chocolate. Very well balanced and smooth. Perfect as the nights are getting quite chilly here in Tucson.

Grilled Daddy Bread

Daddy Bread Grilling over Coals

This recipe was improvised with what was left of a batch of dough used for pizza and bread the previous week.

1 lb. Dough formed into to balls
Olive Oil
Freshly Grated Parmigiano-Reggiano

Prepare coals for grilling as you would for steak (my batch was made with the fire after grilling some marinated sirloin steaks).

Roll the dough balls about 1/8 to 1/4 inch thick working with a lot of flour.

Brush with olive oil and sprinkle with salt and parmesan to taste.

Grill, turning periodically until bread is cooked and nicely charred.

Enjoy with slices of rare steak if you wish.


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