Day: September 2, 2011

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A few shots from our Grand Finale Night on the Neck on Madfish Wharf.  Bird Mancini was in rare form and definitely lively-ed up the place.  T Max stopped by and joined in for a piece with his old Urban Caravan buddies.  It was a beautiful evening, although you could feel the nip of fall in the air.  Everyone had a good time, even the dogs, and Isla served up a heap of dark and stormies.

E.J. Lefavour

www.khanstudiointernational.com

All photos and recipe from Sista Felicia

Ingredients:
½ ripe Bartlett Pear diced into ½ inch pieces
¼ cup thinly sliced   Vidalia onion
2 tablespoon of sweet butter1 ½ tablespoons light brown sugar
½ teaspoon cider vinegar
½ cup baby arugula
½ cup crumbled blue cheese
¼ cup crumbled goat cheese
2 thin sliced prosciutto torn into bite size pieces
Balsamic glaze for drizzling

Step 1: using a paring knife, thinly slice onion

Step 2: Cut pear in half-length wise and remove

Step 3: Remove core

Step 4:  to dice pear into bite size pieces , first Slice pear horizontally then vertically

Step 5: Melt butter in small fry pan

Step 6: add onions and sauté over medium high heat for 5- min. 

Step 7: continue cooking over medium high heat until onions start to turn golden brown

Step 8: add diced pears

Step 9: continue cooking over medium high heat for 3-4 min or until pears start to soften, but are not mushy

Step 10: turn heat to low and stir in brown sugar

Step 11:  Add cider vinegar and deglaze the goodness stuck on the bottom of the pan 

Step 12: remove pan from heat and let mixture rest for 2-3 min

* Note:  Have will Power! Mixture will  look good enough to eat with a spoon…

Step 13: spoon mixture evenly across flatbread 

Step 14: Top with blue cheese and goat cheese

Step 15:  carefully transfer flatbread to a pre-heated pizza stone, in a pre-heated 400 degree oven 

*I’ve baked this flatbread 2 different ways.  First by adding arugula & prosciutto before baking, as seen in this photo and  the second time and every other time therefore after, baking it first then adding the arugula and prosciutto. I have to say I definitely prefer adding it after. Try it both ways see which way you and your family prefer!

Step 16: Bake 5-7 minutes then carefully remove flatbread pizza by sliding it onto a large cutting board

*Note this is what your flatbread will look like if you bake it without the arugula and prosciutto

Step 17:  Scatter baby arugula and torn pieces of prosciutto over the top

Step 18: Drizzle balsamic glaze over the top
Enjoy!