Mr. Sweet Butter and I are waiting…waiting for something big and it’s not the timer on the over to signal the cookies are done (although that’s a pretty big thing around here.)
I hinted at it a few posts ago but am trepidatious to give away any details (although some people who know us can and probably have guessed) because to be frankly honest, I don’t want to jinx it. Silly right?
I told myself the same thing.
We’ll know something more definitive hopefully next week but I can tell you honestly and truthfully…
The waiting is killing me.
To make things even more unbearable, there’s a song, two actually, that keep going through my head; “Sitting, Waiting, Wishing” by Jack Johnson and “I’m Walking” by Fats Domino. A strange combination I know but in all fairness you’ve been warned many times not to try and understand my brain, it’s a very peculiar place.
Now I was sitting waiting wishing
That you believed in superstitions
Then maybe you’d see the signs
But in my head they go more like this ( remember the tune to Fats song).
I’m waiting, sittin here and wishing
Stuck in superstition
That the signs will come to be.
See what a mess? Now play it over and over again. Madness I’m telling you. All we can do is sit and wait and wish; wait to hear good news and wish the songs would un-mangle themselves and go away. Don’t get me wrong, I like both songs very much, I just like them in their original forms, not this mish-mash of the two.
In order to keep from thinking too much about it and to quiet the song beat I’ve been working a lot and cooking.
Ok you’re right I do both of those all the time anyway, but I’m tired, it’s Friday and….well,
All remaining five minutes if it.
Trust me, now is not the time to mess with my logic. The results could be unpredictable and in my current frame of mind I can not be held accountable for my actions.
Why am I not asleep?
With this in mind I felt this recipe was a perfect compliment to this subject. Like the songs it’s a bit of a mish-mash of ideas only this time it’s a good thing.
I discovered this dish last year when we went out to dinner in Columbus Ohio for Fly Boys high school graduation. It was so incredibly yummy I don’t even rememeber the main dish it was served with. It has been a year and I can’t quite recall all the ingredients since I had to guestimate it all anyway. I took a few liberties and added a couple of things as well.
It has a flavorful combination of salty, tangy, sweet, soft and crunch. See a discombobulation of things like my current state of mind. Oh happy Saturday by the way.
I initially added the brown sugar to the pan but that didn’t give me the results I wanted. I recommend rolling the sautéd pecans in butter after you remove them from the stove.
I used mozzarella but honestly I think the original dish had sprinkled blue cheese on it and the proccuitto was an extra addition because it happens to be WizKids latest food infatuation.
You may have to play with the ingredients to get it the way you like it, especially the balsamic dressing since I completely winged it. It did come out pretty yummy though.
I think what I love most about this is even though it was originally a side dish, it could be a snack or a perfect light lunch all by itself.
So hopefully we will have good news next week that I can share finally and hopefully my screwy song will evict itself from my head. The way it keeps playing over and over again I’m just getting dizzy.
“Waiting, sittin here just wishing…”
- ¼ cup Red Balsamic vinegar
- 3 tablespoons Olive Oil
- 2 tablespoons merlot or similar red wine
- ⅛ teaspoon garlic powder
- 1-2 teaspoons sugar
- 1 tablespoon Italian seasoning or oregano
- Salt and pepper to taste
- 3-4 medium tomatoes, thickly sliced
- 1 Scallion, sliced including green parts
- 1 Slice proccuitto (optional)
- 4-6 ounces Mozzarella, sliced or cubed
- Blue cheese, crumbled or cubed
- ¼ cup pecans
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 tablespoons fresh basil, coarsely chopped
- Combine all dressing ingredients not a small bowl or jar and mix well, set aside.
- Melt butter in a small pan and add pecans. Sauté pecans briefly just until they become aromatic. Remove from heat and coat with brown sugar. Set aside.
- Roll proccuitto and cut into small pieces if using.
- Arrange tomato slices on a plate and top with cheese. If using sliced mozzarella stack cheese and tomatoes in an alternating pattern.
- Top with proccuitto, sprinkling of green onions and drizzle a little dressing over the whole thing. Don't over do it.
- Top with pecans and basil.