Saturday, December 13, 2008

Pizza Oscar

Recooked (And Slightly Re-Written)


Well...I did it again, and it came out quite well if I do say so myself.

By "It" I mean I produced a white pizza based on Crab, Chicken, asparagus, and Mozzarella Cheese with a white cream sauce for dinner last night.

First...a little history on the name of dishes with the surname "Oscar"--Chicken Oscar, Steak Oscar...etc.--on your local restaurant menu.

According to this web site, the original dish named "Oscar" was actually a form of Veal Oscar and was named for King Oscar II of Sweden who spent his time wandering around in Norway and Sweden until about 1907. King Oscar liked a dish which featured breaded fried Veal medallions, covered with crab meat and Asparagus spears, smothered in a cream sauce.

The rest, as we all like to say IS HISTORY.

So any way, back in November I was looking around the WWW and it became apparent to me that the common elements of dishes called "Oscar" were lump crab meat, asparagus, and some sort of sauce (Alfredo or Bearnaise) placed on top of a base meat.

I figured that instead of a base meat I would just use a Pizza crust, and as a result here's what I included in tonight's masterpiece:


  • Three TBSP good extra Virgin Olive Oil

  • Knorr Bearnaise Sauce (or make your own sauce if you want to torture yourself)

  • 1-1/2 cups lump crab meat--preferably fresh from your local sea food market, drained well and spritzed with lemon juice and sprinkled with Old Bay Seasoning.

  • One large chicken breast, sprinkled with Old Bay Seasoning and cooked in a skillet in some butter and bacon grease until done medium, then sliced into 1/4" thick pieces.

  • One can Green Giant Asparagus (or par-boiled fresh Asparagus or even better yet...WHITE Asparagus which is what I read that the Good King Oscar liked on his Veal)

  • One pound of good whole milk Mozzarella--sliced (please don't use that store bought plastic cheezy stuff you buy pre shredded in ziplock bags--get yourself a big block of Mozzarella and a sharp knife and do a little work while you're cooking.)

  • 1/2 cup Shredded Parmesan cheese

First I made my basic pizza crust (which takes a couple of hours to put together and rise), then on top of this dough rolled out and formed into a nice round shape on a well seasoned pizza stone
I first drizzled my EVOO (extra virgin olive oil) and smeared it around with my fingers.

Next I placed my big thick slices of Mozzarella cheese around the crust and olive oil in a nice uniform pattern, then I loaded the sliced chicken pieces around on top and spread the lump crab meat all around over everything (just barely avoiding taking a bite of the raw crab--can you say Sushi?)

Finally I laid out the pre-cooked canned Asparagus spears around the top of the pizza radially-- like the hands of a clock--and smothered everything with my warm Bearnaise sauce.

After cooking everything for about 20 minutes in a 550 degree oven, I pulled my pizza out to cool for about five minutes, cut it into slices, and then we all CHOWED DOWN.

Pornographic photographic evidence of the event could be available later...




1 comment:

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