restaurant pizze stone on overton park in midtown memphis
Posted by Peter Owen | Filed under food, Memphis, restaurant
We tried Pizze Stone last Friday night with our neighbors Brett, Sharon, and their 3 year old Jesse. We got four pizzas for takeout and the bill was $54, which is pretty pricey for pizza. Despite it’s high cost, the pizza was probably the best I’ve had in Memphis. Most of the ingredients are made on location and their toppings are quite fresh. Their crust is I would say medium to thin. Pizzas range anywhere from $8 to $15. Though we didn’t eat in the restaurant, I could tell it is kid friendly because there were two 4 tops with at least 3 children between them seated in the main room when I picked up our four pizzas at 6:15 PM.
We got the following:
Pesto – Pesto, Goat Cheese, Mozzarella, Tomato, and Pine Nuts
Red Led – Tomato Sauce, Roasted Garlic, Fresh Oregano, and Fresh Mozzarella
Napoli – Tomato Sauce, Mozzarella, Pepperoni, Sausage, Oven Roasted Crimini Mushrooms
Mafioso – Meatball Pizza with Caramelized Onions
My favorite in order were probably Red Led, Pesto, Napoli, and finally Mafioso, though they were all very tasty. I encourage you to try them.
Pizze Stone
1545 Overton Park Ave
Memphis, TN 38112
(901) 725-7806
Pizze Stone Menu
Tags: Memphis, memphis tn, overton park, pizza, pizza stone, pizze stone, restaurant
grilled pork loin
Posted by Peter Owen | Filed under food, recipe
I cooked this at the same meal where I grilled bacon wrapped artichoke hearts for my family. What can I say? I love pork. This pork tenderloin was so tender and the outside was perfect. I shocked myself. I modified the recipe slightly and I also used four times as much since I had four pork tenderloins. That number can feed a LOT of people. We fed 8 adults and still have a lot of leftovers.
Ingredients
* 1 Pork tenderloin
for the marinade:
* 1/2 cup soy sauce
* 1/2 cup worcestershire sauce
* 2 tbsp honey
* 1 tbsp mustard
* 2 tbsp olive oil
* 2 cloves garlic (pressed in garlic press)
Edit: I added 1 tbsp of brown sugar
Preparation
Combine all ingredients for the marinade in a gallon plastic bag. Mix well and add pork tenderloin 24 hours before grilling.
About 1 hour before you want to put the meat on the grill, set it out on the counter so it becomes close to room temperature. Then light the grill. Once the coals are ready, pour them out on one side of the grill. Put the meat on the side of the grill without coals and close the top. Cook around 10-15 minutes per side or until darkly colored (This depends on the size of the tenderloin). Either use a meat thermometer or check the inside of the tenderloin to tell when it is done. It should be done once the inside reaches 140ºF. Once the tenderloin is done, take it off the grill and let it sit for about 10 minutes. This supposedly keeps the juices in when you cut it. Cut and serve.
Grilled Pork Loin « Good Food Cheap.
Tags: grilled, marinade, pork tenderloin, recipe
grilled bacon wrapped artichoke hearts
Posted by Peter Owen | Filed under food, recipe
All the credit for this recipe goes to Zach’s mom Rikki Boyce. I have made them once, but eaten them about 4 times and they are amazing!
Yield
28 individual
Ingredients
* Italian dressing
* 2 cans of medium artichoke hearts (cut in half)
* One pack of bacon (cut in half)
* Toothpicks
Preparation
Light charcoal grill.
Wrap halved artichokes in bacon and secure with a toothpick.
Put into a shallow bowl and pour Italian dressing on them.
Marinate them for an hour in the fridge moving them around occasionally to recoat in the dressing.
Drain and grill a few minutes per side.
Notes
I used raw bacon, but you can use precooked bacon (don’t grill it as long).
I started out by putting all the coals to one side of the grill. Then I put the artichoke hearts on the cool side of the grill and moved them slowly over the coals. I left the top on for a few minutes, then rotated them until the bacon was cooked.
bbq pulled pork bruschetta recipe – patrick and gina neely
Posted by Peter Owen | Filed under food, recipe
Diana and I first had these tasty things when her sister and her boyfriend came over and brought them. I could have just eaten those all night. We made them ourselves the other night for a potluck in our neighborhood. There was an amazing turnout of 15 kids and around 45 adults. Elek had a wonderful time. One tip is to make sure the barbecue is thawed before you get started. Print Recipe
Yield
4-6 servings
Ingredients
* Olive oil
* 2 tablespoons butter
* 1 1/2 pounds onion, sliced
* 1 loaf French bread, sliced on into 1/2-inch slices
* 2 cloves garlic, smashed
* Salt and freshly ground black pepper
* 1/2 pound pulled pork
* Barbecue sauce
* Chives, sliced for garnish
Preparation
Preheat the grill to high.
For Onions:
In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
For Bruschetta:
Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
To Serve:
Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
BBQ Pulled Pork Bruschetta Recipe : Patrick and Gina Neely : Food Network.
Tags: bbq bruchetta, food, patrick and gina neely, pulled pork, recipe
tuna melt
Posted by Peter Owen | Filed under food, recipe
The first time Diana and I made this very quick recipe, I accidentally toasted the bread before I put all of it in the oven. Big mistake. I ended up burning the bottom of the toast. Therefore I took the “toasted” part out of the 4 slices whole-wheat bread ingredient to make it less confusing. We made this again last night and it was really good and fast. I love these quick recipes because sometimes you just don’t have enough time to cook for an hour and a half.
Yield
4 servings
Ingredients
* 12 ounces canned chunk light tuna, drained (see Note)
* 1 medium shallot, minced (2 tablespoons)
* 2 tablespoons low-fat mayonnaise
* 1 tablespoon lemon juice
* 1 tablespoon minced flat-leaf parsley
* 1/8 teaspoon salt
* Dash of hot sauce
* Freshly ground pepper to taste
* 4 slices whole-wheat bread
* 2 tomatoes, sliced
* 1/2 cup shredded sharp Cheddar cheese
Preparation
Preheat broiler.
Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
Nutritional Information
Calories: 252
Fat: 6g (3 g sat, 0 g mono)
Protein: 31g
Carbohydrate: 16g
Fiber: 3g
Cholesterol: 66mg
Sodium: 408mg
Potassium: 242 mg
Nutrition bonus: Vitamin A & Vitamin C (20% daily value).
The EatingWell Tuna Melt – Eating Well.
Tags: dinner, eating well, fast, quick, tuna melt
sautéed tilapia with lemon-peppercorn pan sauce
Posted by Peter Owen | Filed under food, recipe
Diana and I FINALLY cooked fish the other night using this recipe and it was excellent! I was so excited to finally cook fish. Diana has recently become more accepting of fish in general and tends to like the lighter fish. I can’t wait to cook this one again. This recipe was very easy and quick. Great when you just want to get something on the table in 30-45 mins. We had cous cous with this recipe, which is extremely easy and quick to make (10 mins). I think we also had salad.
Yield
2 servings (serving size: 1 fillet and 2 tablespoons sauce)
Ingredients
* 3/4 cup fat-free, less-sodium chicken broth
* 1/4 cup fresh lemon juice
* 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
* 1 teaspoon butter
* 1 teaspoon vegetable oil
* 2 (6-ounce) tilapia or sole fillets
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup all-purpose flour
* 2 teaspoons butter
* Lemon wedges (optional)
Preparation
Combine first 3 ingredients.
Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Nutritional Information
Calories: 282 (26% from fat)
Fat: 8.3g (sat 3.2g,mono 2g,poly 2.1g)
Protein: 35g
Carbohydrate: 15.3g
Fiber: 0.8g
Cholesterol: 92mg
Iron: 1.5mg
Sodium: 739mg
Calcium: 43mg
Sautéed Tilapia with Lemon-Peppercorn Pan Sauce Recipe – MyRecipes.com.
Tags: fish, lemon-peppercorn, pan sauce, recipe, sautéed, tilapia
