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Ever eat something that was the perfect bite? You know what I mean; that moment when you bite into something that has the perfect combination of taste and texture, causing you to audibly groan in pleasure, close your eyes and then you are transported to food Nirvana? That’s the perfect bite.
Meals with Midgi: The Perfect Bite 081413 AE 1 Kelly Moore Ever eat something that was the perfect bite? You know what I mean; that moment when you bite into something that has the perfect combination of taste and texture, causing you to audibly groan in pleasure, close your eyes and then you are transported to food Nirvana? That’s the perfect bite.

Kelly Moore

Steak and pear flatbread presents an interesting mix of sweet and savory.

Wednesday, August 14, 2013

Story last updated at 8/14/2013 - 3:18 pm

Meals with Midgi: The Perfect Bite

Ever eat something that was the perfect bite? You know what I mean; that moment when you bite into something that has the perfect combination of taste and texture, causing you to audibly groan in pleasure, close your eyes and then you are transported to food Nirvana? That’s the perfect bite. It has all of these components and more. I have had the pleasure of the perfect bite on many occasions, for which I am eternally thankful. One such occasion was a few weeks ago in Las Vegas.

For the past three years, my friend and I have made our annual pilgrimage to Las Vegas to participate in the mother of all conferences, Rollercon. This is a gathering of skaters, officials, vendors and anyone else who eats, sleeps and breathes the sport of roller derby. It is the Mecca of derby at which we honor those who founded the sport, as well learn from those who share their expertise of skating, organizational skills and coaching. The bond among us all is what we affectionately call derby love.

After three years, my friend, whose derby moniker is Money Honey, and I have a simple plan of action of what we do there. First we check into the hotel, explore the surroundings, sign up for our volunteer shifts, (of which there are many to choose), and then we hit vendor village so that we can get the latest and greatest in derby gear, skates and apparel. It’s a well-honed system that works.

Included in this ritual is the Black and Blue Ball. This is the eagerly anticipated party that is attended by nearly every Rollercon registrant. The only rule for the B&B Ball is that everyone must wear something black and/or blue. No street clothes like jeans are permitted, which leaves wardrobe choices up to interpretation.

Money Honey and I discovered at our first year attending this soiree’ that the best seat in the house is the patio outside the steakhouse restaurant. This enables us to watch everything at the party, without being in the party. Most importantly, it also allows me to enjoy some exceptional fine dining. We think of it as a dinner and a show. The nice part is that we’re a part of things without getting jostled up and bounced around by thousands of our new best derby friends.

Donning our black and blue dresses, we gleefully went to the restaurant. We were seated in a perfect location that provided an opportunity greet people as well as enjoy the parade of fancily, skimpily and sometimes humorously dressed party goers. After all, this is Vegas.

We placed our order with the very polite and friendly server and after a short while we were presented with the appetizer of our dreams — steak and fig flatbread. It was a meal in itself. The steak was perfectly prepared and the flavor combinations were incredible. We each took a piece and then we each took a bite and it happened. The sighs, the closed eyes, the groans and then the unspoken message of “Oh my gosh have you ever eaten anything so delicious?” The perfect bite. Food Nirvana.

Money Honey and I enjoyed the rest of our meal, visited with a few derby girls from another state and then called it a night. Generally a food coma will follow food Nirvana.

I love our annual pilgrimage to the desert city to participate in Rollercon, which is the most enthusiastically and strategically organized event of it size. I would like to add that it is completely staffed by volunteers. A fact I believe organizers can and should take great pride. Bonding with like minded souls is invigorating. Enjoying an incredible meal with these liked minded souls is a reason to get out of bed.

This week I present to you my tribute to Rollercon, The Riviera and to the perfect bite: Steak and Pear Flatbread.

Until next time…

Eat and enjoy,

Midgi

Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@

mealswithmidgi.com.

STEAK AND PEAR FLATBREAD

1 package prepared pizza dough

1 4 ounce flank or sirloin steak

4 ounces Havarti cheese, sliced

3 tablespoons olive oil

2 tablespoons aged balsamic vinegar

1 teaspoon garlic powder

2 pears (canned or fresh) quartered

½ teaspoon cinnamon

1 tablespoon butter

2 ounces Bleu cheese

½ cup fresh baby spinach or arugula

2 tablespoons balsamic glaze

Salt & pepper to taste

In small bowl, combine two tablespoons olive oil, balsamic vinegar, salt and pepper. Pierce steak with fork and pour oil mixture on top. Coat both sides of steak and set aside to marinade about 15 minutes.

Place pears in small sauce pan. If using canned, use about ¼ cup of the liquid from the can. If not, add ¼ cup water. Sprinkle in cinnamon and add butter. Remove from heat when coated well and flavors have penetrated the pears.

Pre-heat oven to 400 degrees. Roll pizza dough onto greased baking sheet. Baste with one tablespoon olive oil. Set aside.

Pre-heat grill pan or outdoor grill to medium–high heat. Cook steak until seared, and to desired doneness, 7-8 minutes for medium rare. Set aside and let steak rest for 5 minutes. Slice in to even portions, about ¼ inch thick.

NOTE: Be gentle with adding the pears, as they are rather sweet, which can overpower the savory flavors of this dish.

Bake pizza ½ allotted time according to package instructions. Remove from oven and top with steak, pears and Havarti. Cook additional time until crust is done and cheese is melted. Approximately 3-4 minutes. Top with Bleu cheese and spinach. Drizzle balsamic glaze gently on top of whole pizza.

Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@

mealswithmidgi.com.


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