Tomato and Basil Bruschetta

Fresh Tomato and Basil Bruschetta in a ramacon on a plate with toasted Bread topped with Bruschetta.

The Best Bruschetta

Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement.  It’s absolutely the truth.  Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer.  My recipe is guaranteed to kick your opinion up a notch no matter what the case!

Ingredients to make fresh Tomato and Basil Bruschetta, on a cutting board.

Basic Essentials

First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom or my Sweet Pepper Bruschetta, for example, but there is usually only one specific recipe on the menu, at your local favorite Italian Restaurant and that’s Tomato and Basil Bruschetta.

The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients.  The ones that make a difference anyway, and the one that makes the biggest difference is Basil.  Never EVER use dried basil.  Dried Oregano, Thyme, Rosemary, Marjoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated but, I’m telling you, Basil is not one of them for this recipe.

Tomato and Basil Bruschetta Ingredients:

2 Roma Tomatoes
1/4 Chopped Red Onion
1 Chopped Green Onion (Scallions)
1 Large Garlic Clove or 2 average 5 Large Chopped
Several FRESH Basil Leaves
1 tsp Italian Seasoning (Oregano, Thyme, Marjoram, Sage, Rosemary, Basil)
1/4 tsp Margarita Salt or Kosher, Sea Salt if you prefer
1/4 tsp Black Pepper
1/4 cup Olive Oil

Chop all Veggies very small, especially the onion, but don’t turn your tomatoes into soup.  Combine all ingredients and serve your Tomato and Basil Bruschetta over the top of your favorite toasted Italian bread or French Baguette.

Pan Fried Asparagus – Perfect Every Time

Asparagus

Delicious Asparagus!

If you want a an Asparagus recipe that is simple and delicious, it doesn’t get any easier than this.  It’s the very foundation for many other recipes out there but it doesn’t need to be anymore complicated.  A simple blanch and sear from a light pan fry, with olive oil, salt and pepper, is all you need to achieve perfection.  Asparagus  cooked like this not only tastes incredible but goes great with just about any main course.

When I eat Asparagus, I don’t want to sink my teeth into a limp noodle.  I want a vibrant vegetable with a light crisp that melts in my mouth like butter.  Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead.  Always try to leave some life in your cooked vegetables.  Not only will your body thank you, your taste buds will as well because the flavor will be preserved with the nutrients.  Your Asparagus will be delicious and cooked perfect every time.

Asparagus Ingredients:

1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste

Follow the instructions in the video to tutorial for this Pan Fried Asparagus recipe and I’ll show you how easy it is to make.

Mac and Cheese Clarkston Union Style

Great Mac and Cheese

If you haven’t seen the Mac and Cheese special that Kid Rock appears in on “Diners, Drive In’s and Dives“, then you’re in for a real treat!  The Clarkston Union has a Macaroni and Cheese recipe that will knock your socks off.  I’m talking about Classic Macaroni Pasta cooked with Creamy Layers of Cheddar Cheese, topped with Mozzarella, Bread Crumbs and then baked to perfection.  You end up with tender creamy pasta, Stretchy Cheese and a light layered Mozzarella crunch, from the bread crumbs, with every bite you sink your teeth into. And, If that doesn’t sound good enough, believe this… I figured out how to make it from a box!

Mac and Cheese from a Box

Personally I’ve never been a real big fan of the standard box recipe, but my kids sure love it, and if it’s on the menu when we dine out for something a little more exotic than what kid taste buds are ready for, then we order it.  I don’t know if you’re like me, though, anything my kids order, I usually try for myself.  Usually when it comes to kids meals in restaurants, especially Mac and Cheese, I’m rarely impressed.  And since Macaroni and Cheese is such a big deal for children, you would think that the recipe would be a little more perfected in restaurants by now.  I mean, don’t you think it’s sad that a box of Kraft or even the “Generic” brand has got your local Chefs beat?  Well not at Clarkston Union, and I’m going to show you how to take a regular box of Mac and Cheese and turn it into a Clarkston Union Style Macaroni.

Mac and Cheese Ingredients:

1 Box of Cooked Macaroni
1 tbsp Olive Oil
1/4 cup Chopped Onion (Optional)
1/4 cup of Butter
1/2 cup of Half and Half or Cream
1/4 tsp Nutmeg
1/4 tsp Black Pepper
1 Cheese packet
3 slices of Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
2 tbsp Bread Crumbs or Panko

Follow the Mac and Cheese box instructions to cook the Macaroni.  Strain, add the olive oil and stir it all together.  In a hot pan add the butter, then 1/4 cup (half) of the Half and Half or Cream (Also the onions if you’re using them).  Add the dry ingredients, Nutmeg and Pepper.  Bring to a boil and add a touch more of the cream just to calm the boil, then add the powdered cheese mix and then the Macaroni Pasta.  Stir while adding the rest of the Half and Half.  Be careful not to drown the pasta but be sure that it’s cream and not dried out when you are done stirring.  Remove from the heat and add enough Mac and Cheese to cover the bottom of an oven dish.  Add the Cheddar Cheese, then cover with the remaining Macaroni.  Add the Mozzarella Cheese and Panko, then Bake at 425 degrees in the center of the oven for 10 to 12 minutes.  Let the Mac and Cheese Cool for a few minutes then serve.