A Mediterranean Father’s Day Frittata

I love my dad.

Many folks say their either a momma’s boy or daddy’s boy or whatever – personally, I love them equally. When I’m with my mom, I’m a momma’s boy – and vice versa with my pops.

So I like to do whatever I can for them to show my appreciation. Honestly, I think celebrating my birthday’s silly – WTF did I do? Shit, I actually tried to strangle myself in the womb, so its not like a whole lot of work went into my birth from my end. That was all my Mama, and partially my dad, so my birthday really should be me thanking them profusely for not just saying ‘fuck it lets try again next year’ since I was such a little pain.

Anyway, I digress. Last Saturday I picked up my dad’s dog Ralphie (sweet old boxer) and headed down to San Diego to see my dad.

From left to right - Ralphie, Myrddin (mer-thin), and Lady

This one’s for you Pops.

The Pieces

Prep Time: 20-25 minutes

Cook Time: 40-45 minutes

Feeds: 3-4 people

  • 1 large red bell pepper
  • 1 yellow zucchini
  • 1 roma tomato
  • 1 large red onion
  • 1/2 pound pitted kalamata olives
  • 8 oz cheese curds of some sort (ricotta or mozzarella)
  • 6 eggs
  • 1/4 cup half and half
  • cayenne
  • fresh cracked black pepper

The Puzzle

1. Preheat oven to 375

2. finely dice (very nearly mince) all your veggies except the kalamata’s. We want these roughly chopped.

3. Combine eggs, half and half, cheese curds, olives in a bowl and whip together vigorously

4. In a pan on high heat, saute your finely diced veggies with some oil, 1 tsp cayenne, and some fresh cracked black pepper until see through. No more than 5 minutes

5. In a deep casserole dish, ideally 7x7x4, place your sauteed veggies

6. top with the egg mixture and lightly combine. We still want most of the veggies on the bottom

I had some extra cloth bound cheddar sitting around, which i crumbled on top

7. Stick it in the oven for about 40 minutes, or until a knife stuck in the center comes out completely clean. It should puff up considerably.

8. Once done, let stand at room temperature at least 10 minutes

9. For an extra special kick, serve with tzatziki sauce. I’ll be doing my own version of this soon enough.

10. Remind your father just how much you love him, and enjoy!



Blasphemous Bruschetta

First recipe – and a goddamn good one at that. I’ve seen a lot of different recipes for what could possibly be my favorite snack,  but none quite so awesome as mine.

Ok…I might be pumping this up a little. This is really a poor mans quick bruschetta fix that ends up tasting damn decent. Give it a shot, let me know what you think.

The Pieces

Prep time: 10 mins if you can chop fast

Cook time: 10 mins for the garlic/bread, and at least another 30 for the tomato mixture to marinate

  • 8 oz fresh mozzarella – if you need to settle, try picking up some of this.
  • 1 fresh baguette
  • 1 16oz can diced roma tomatoes, drained. Make sure they’re packed in water, no salt added.
  • 2 full garlic bulbs
  • 1 bunch fresh Basil
  • 4 tbsps extra virgin olive oil
  • 2 tbsps aged balsamic vinegar
  • 1 tbsp red wine vinegar
  • salt
  • pepper
  • cayenne pepper

Its blurry...I know. iPhone camera.

Alright, now before we begin I want to clear something up – the term bruschetta doesn’t actually reference the topping. This is a pretty common misconception, but the reality is that bruschetta is the bread, which is grilled, oiled and rubbed with garlic.

The Puzzle

1. Preheat the oven to 375.

2. Take one bulb of garlic and slice off the tops. Place this in tinfoil with the sides crimped, and drizzle 1 tbsp of EVOO in the bulb.

3. Place this in the stove to roast until golden brown

4. Chop time – take your basil leaves, stack ’em, roll ’em, and slice. This trick is called a chiffonade. From here dicing should be much easier, and provide a more standard size.

5. While waiting for your garlic to roast, pop open that can of tomatoes and plop them into a fine sieve (or strainer) to get the extra juice out.

6. Grab your baguette and slice pieces approximately 1/4 inch thick, on the bias. Brush each slice with a little olive oil and set aside.

7. Throw the olive oil brushed baguette onto a grill – if you do not have one, use the preheated oven and toast til golden brown.

NOTE: I made this recently, and as I lacked a baking sheet where I was cooking, I actually used a saute pan, with great results! A much deeper flavor.

My dear friend Laura basks in the golden brown glory of the bread. Never hurts to snap some pics of a few hot ladies, yes?

8. Once the bread is toasted/grilled, its important you rub each bread piece with garlic as soon as its cool enough.

9. By this time your garlic should be roasted – take it out of the foil and mince finely. This is the part I hate the most, as much as I love garlic, since invariably my fingers smell for hours later…use some gloves, or rinse your hands with lemon juice after, to prevent this.

Almost done...although the garlic isn't as golden as I'd like.

10. Time to combine…in a large mixing bowl add the garlic, basil, tomatoes, remaining EVOO and all the vinegars. Two pinches each of salt, pepper, and cayenne. Toss to combine.

11. Set this in the fridge for at least a half an hour

12. Slice your mozzarella ball in half, then cut into thin strips

And your done! When eating, spoon a hefty amount of the tomato mixture onto a piece of bruschetta, top with mozzarella, and enjoy!.