2 Flatbread for The Golden Globes

Having tried pita for a short rib flatbread-type appetizer recently I wondered why some companies call them ‘pita’ while others say ‘pocket pita’. ALL pita have a pocket. Redundant much? While the pita I bought had very good flavor, cutting them into wedges revealed the double-layers and made eating the appetizer harder than it could have been.

Today I’m using Naan

Flatbread 1: Shrimp ‘scampi’ with white wine poached shrimp, great olive oil, garlic, lemon zest, Manzanilla olives, grated Parmigiano Reggiano, and freshly ground black pepper layered on Naan that has been marked on both sides on a gas burner

Flatbread 2: Barbecue chicken with rotisserie chicken pulled and sauced with smoky barbecue sauce, quick pickle red onion, crispy Applewood smoked bacon bits and toasted sesame seeds layered on Naan that has been marked on both sides on a gas burner

Flatbread 2 might get some baby arugula because I have it on hand

Champagne or other favorite sparkling wine is always a good choice when you are serving foods with different flavors that a single wine might not be able to bring together.

Enjoy The Globes, or The Globs which is what they’re called around here!

2 thoughts on “2 Flatbread for The Golden Globes

  1. The term “pita pocket” explains it’s utility. It’s a pocket! People love pockets. You can stash stuff into pockets. So this is not just a mere pita, but a pita with a purpose!

    I hope you enjoyed the Globs!

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