Baco Flatbread


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How could you not want something described as a “gyro-pizza-taco”?

When I read the LA Times piece about the baco last year, I made a mental note and a digital bookmark to come back to it. Since then, the chef who invented the baco, Josef Centeno,  has opened another restaurant in LA, and the baco is back in the press. Though I haven't made it yet to the Lazy Ox Canteen for an official baco, I baked up some of Centeno's signature flatbread and created some sandwiches of my own. (For something fun to do, read the Lazy Ox menu.)

From what I've read, there are two things that make a baco a baco. First is the bread. Like my naan recipe, this flatbread calls for plain yogurt. What's different is the addition of lime juice, ginger, garlic and dried lavender. Second is the mix of sauces and international influences:

  • In addition to the original baco, now made with pork belly and red wine-braised paleron (pot roast), Centeno makes four variations. The vegetarian baco centers on crisp Japanese eggplant; lamb sausage baco has croquettes made from potato and morcilla (a Spanish blood sausage) and caraway-pepper sauce; the el pollo baco features chicken escabeche (marinated chicken) radicchio and zhoug, a spicy chile sauce from Yemen; and the pesco baco is a tasty composition of panko-crusted albacore, pickled onion, and four (count them) different sauces. (From the LA Times)

After I made the bread, we did a Mexican-spiced chicken with fresh tomato-avocado salsa, the ginger-lime-lavender yogurt mixture, and a smoky homemade chili sauce. Another afternoon I filled one with a mixture of chicken, pork and sausage in a sweet Vietnamese sauce, along with lettuce, cucumber and tomato in a Persian yogurt-based dressing, and the spicy chili sauce — basically whatever leftovers I found in the fridge.

So now that you have the flatbread recipe, what will you put in your baco?

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Tomato Crostini with Goat Cheese and Taleggio

I get a little dizzy thinking back to how good these simple little toasts were. I mean, they're just cheese on cheese on sauce on toast, but they are much, much more. They're heavenly. I first had these at the Chef's Academy cooking demo . I liked them so much, I had to recreate a version of my own.

Chefs Leo Goodloe and Suzanne Winn made a killer sauce from scratch, and I went with some from a jar, but it didn't matter. The goat cheese and taleggio really make this. I mean, seriously, how amazing is cheese?

These toasts are a great appetizer for a party or a delicious snack for yourself.

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Moroccan Bread

Have you ever had something disappear into the abyss of the internet? That's what happened to this Moroccan bread recipe.

You'd think I'd be less likely to find a recipe on paper…especially since I'm known to scrawl information on magazine inserts or any scrap I can find…but there it was: the bare bones directions for Moroccan bread, unlabeled and in between notes from an interview I conducted and a page of rhymes (knead, read, seed, feed, proceed, decreed, agreed, ID'd, IV'd…vibe, bribe, subscribe, diatribe…).

So that's a little insight into who I am.

This bread, to get back to the point, is meant to be served with tagines or other saucy dishes so you can use it for mopping up all that flavor. I wish I had some tonight. My mom has some Moroccan chicken simmering away right now.

Alas, bread takes a little more forethought. You can think about making it with Saffron Chicken Tagine with Prunes, Tunisian Lamb Stew or Spice-Rubbed Roast Chicken.

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Chinese Scallion Pancakes

Maybe you’ve had scallion pancakes debit card payday loans at a good dim sum place, but apply now paydayadvanceusca.com if you have never tried payday loans without checking account them, you’re missing out. The last time I had them was nearly two years ago at a place in Sydney’s Haymarket area. I payday 2 cheats forgot how good they were until I made them at home the other day.

The pancakes are not really pancakes at all. They’re made from unlevened dough, more like Indian parathas than American pancakes or even French crepes.

I found a recipe from Food Network, then deciphered the directions by looking to Poor Man’s Feast. The process isn’t difficult at all, but the wording was confusing in the original recipe.

The result payday is doughy and layered. I served them for lunch with a ginger-soy dipping sauce and a leftover duck and noodle soup. My sister said they tasted like potstickers, which was good in her book.

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Chapati — Indian Flatbread

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I admit I call many things 'my favorite' or 'the best thing ever,' but without any facetiousness or exaggeration, I can say that warm dough is my favorite and the best thing ever.

Baguettes, bagels, pizza dough, naan, rolls, loaves, English muffins, challah, sourdough, pita, pretzels, funnel cake, foccacia, ciabatta, empanadas, flour tortillas, arepas or good ol' sandwich bread (Oroweat's whole grain and oat is my sliced bread of choice)… I'm a glutton for gluten.

I have, on multiple occasions, organized my entire day around proofing and baking dough. Making bread from scratch is certainly rewarding, but it requires more time and planning than is often practical. Luckily, there are ways for more instant satisfaction. Pilsbury is a modern marvel — and delicious — but ancient cultures had quick ways to make bread, too.

All it takes is water and flour, people. A little fat and salt, a hot surface…we've got ourselves warm carbs from scratch in 15 minutes.

While I waited for my Goan-style roast chicken to cook last week, I watched the Mumbai episode of Anthony Bourdain's No Reservations (the Rajasthan episode was better). Just before the show ended and the poultry reached an internal temperature of 165, I decided I needed some Indian flatbread, or chapati. Since it's an unlevened bread, and I'm all about skipping steps, I had hot bread by the time the bird was done resting. I even made fresh batch for my leftover chicken the next afternoon.

And guess what? It was the best thing ever.

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Banh Mi with Marinated Pork

I have finally payday loans houston had a banh mi! I first learned of the Vietnamese sandwich from the LA Times in November. Then it seemed everyone was talking about them. The NY Times, LAist and multiple foodbloggers. My sister said even my high school newspaper had an article about them. I loved the idea of so many direct payday lenders flavors coming together, so I couldn't wait to try it.

Since I hadn’t gotten a chance to seek one out payday loans direct lender when I was last in LA, I had to make my own. When the Mizzou Meat Market had fresh Braunschweiger on sale, I knew it was time. And

what better time than National Picnic Day?

If my first banh mi wasn’t going to be from a Vietnamese expert, I wanted to do what I could to make mine as best as possible. The pork tenderloin and braunschweiger were from the university, which raises and butchers meat down the street from me. I bought an egg from the Root Cellar market, which sells products from local farms, and I made my payday loans portland or own mayonnaise. I picked up a payday support center daikon from the Asian market downtown and pickled it with shredded carrots. I made the bread from scratch. I grew the cilantro in my front yard.

I wasn’t messing

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around with this sandwich.

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