Grilled Hawaiian Flatbread Pizza

One of my favorite types of pizza is Hawaiian. Unfortunately for me, most people, including my best customer (my wife) look at me like I have 6 heads when I talk about pineapple on pizza. During the summer I love making pizzas on the grill with store bought naan flatbread. This gives me the chance to try out different concepts because the naan comes in packages of 2.

Ingredients
Whole Wheat Naan Bread
Sliced Pineapple
Tomato Sauce
1 Quarter Inch Thick Slice of Deli Ham
Chopped Grilled Chicken Breast
Shredded Mozzarella Cheese

As you can see, I've grilled both sides of each slice of pineapple

I put the sliced chicken, ham and pineapple in a pan to help get a good melding of the savory spices on the meats and the sweetness of the pineapple. I also added a little bit of bbq sauce to the mixture to make the flavors a bit more bold. When dressing the pizza, I added some leftover pineapple juice to the tomato sauce to thin out the sauce and make it a bit more thin. I grilled the naan on both sides, covered with toppings and grilled it for about 10 minutes on medium heat. I finished things up by putting the pizza under the broiler to melt the cheese. 

This pizza was delicious, and even my skeptical about pineapple on pizza wife enjoyed it!

Fresh from the Fellsway Garden!

We've got fresh zucchini so enormous they could make a BIG STEAK jealous!

Grilled Cuban Sandwiches

Grilled Cuban Sandwiches

It’s been quite a while, but Fellsway Food Treats is back online, and I’m sorry to have kept Chris Kennedy waiting.

I really love Cuban sandwiches. Nothing beats slightly sweet roast pork mixed with a sour pickle, melted cheese and a warm crunchy and soft pressed roll.

I don’t have an exact recipe for this one, but it’s not too complicated.

The basic ingredients are as follows

Pork Tenderloin

Sliced Deli Ham

Provolone Cheese

French Bread

Sandwich Sliced Pickles

Mustard (I almost puked when I wrote that. I hate mustard and prefer mayo on my Cubans, but out of respect for my tropical Comrads, I’ll stick to the traditional ingredients.

I prepared the Pork Tenderloin by rubbing it with a mixture of chopped garlic, pretty much every condiment we had in our cabinet and a small amount of olive oil.

I preheated the grill to about 500 degrees and grilled the tenderloin for about 5 minutes on each side until the internal temp reached about 155. Then I wrapped it in foil and let it set for 10 minutes.

Grill marks like you read about…. 

Here you can see my workstation I’ve got condiments and various accoutrements on every flat surface on the porch.

After giving the tenderloin some time to rest, I sliced it up with my electric knife and put it in the cast iron pan to keep it warm and crisp it up a bit more.

After grilling each piece of bread, I assemble the sandwiches butter the outsides of the bread and put the sandwiches on the grill and use a foil-covered brick to provide some weight and press down each sandwich.

Here is the delicious final product!