Garlic-Glazed Chicken Pizza

UPDATE: What happens when you think you are simply labelling a recipe and instead delete it by accident? You wind up revisiting something that you published way back in 2005 and have forgotten to make since then. I'm going to make this over the weekend for sure. I am so happy that Google had it cached so I could pull it out of the ether and back into the here and now.

Purely delicious and even the pickiest eater in the family had three pieces. Be sure to leave yourself plenty of time for this. It is simple, especially if you have any experience making bread but it does take a while. From James McNair's New Pizza. If the idea of making pizza dough is intimidating, I can assure you that it is very easy. And nothing is stopping you from trying the pizza using a premade dough or shell.

(Foodo del Mundo took pictures when they made this pizza ... scrumptious.)

Standard Pizza Crust
From Pizza California Style, by Norman Kolpas

The following recipe produces a thin, golden California-style pizza crust. Parmesan cheese mixed into the dough adds an extra dimension of flavor, and olive oil contributes to its crispness. I have rewritten the recipe to work a little better.

Ingredients:

1 packet (or 1 tablespoon) active dry yeast
2 teaspoons sugar
3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
2 tablespoons olive oil
1-1/2 cups lukewarm water

Instructions:

Put the dry ingredients in a food processor fitted with the metal blade. Turning the machine on and off rapidly, pulse several times to blend them. With the machine running, pour in the oil and 1 cup water through the feed tube. Then gradually add enough of the remaining water to form a smooth dough. Continue processing until the dough forms a ball that rides around the work bowl on the blade; the dough at this point will be sufficiently kneaded.

For mixing dough by hand, stir together the dry ingredients in a large bowl and make a well in the center. Add the oil and 1 cup of water and gradually stir from the center outward. Add additional water as needed to make dough hold together in a shaggy mass. When the ingredients are well combined, remove the dough from the bowl and knead it vigorously on a floured work surface for 5 to 7 minutes or until it is smooth and elastic.

Transfer the dough to a large bowl that has been oiled or coated with nonstick spray. Cover the bowl with a damp kitchen towel and let the dough rise for 30 to 45 minutes or until it has doubled in bulk. If it is more convenient, you can let the dough rise in the refrigerator for several hours instead.

Remove the dough from the bowl and cut it into four equal portions weighing about 6 ounces each, one per pizza. The dough is ready to shape and bake.

To freeze the dough, wrap each ball securely in plastic wrap and place in the freezer. The dough will keep well for several weeks. Defrost it at room temperature for 2 to 3 hours, or all day in the refrigerator, before making the pizzas.

Yield: Makes about 1-1/2 pounds dough; serves 4

Garlic-Glazed Chicken Pizza

Step 1:
1 recipe of California-Style pizza dough

Set up for first rise then proceed with rest of recipe.
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Step 2:
2 garlic heads, separated into cloves, peeled, and coarsely chopped
2 teaspoons crushed dried chile
1/2 cup soy sauce
5 tablespoons honey
1-1/2 cups unseasoned rice vinegar

Combine all in a bowl, mix well, and set aside.
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Step 3:
1/4 cup vegetable oil
1-1/2 pounds boned and skinned chicken breast halves (about 4), cut into bite-sized pieces

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the chicken and cook, stirring frequently, until opaque on all sides, about 3 minutes. Using a slotted utensil, transfer the chicken to a plate and set aside.

Pour the garlic mixture into the skillet and cook, stirring frequently, until the sauce is reduced to the consistency of syrup, about 15 minutes. Return the chicken pieces to the pan and cook, stirring constantly, until the chicken is lightly glazed, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then cover and refrigerate until needed; return to room temperature before adding to pizza.

About 30 minutes before baking the pizza, preheat oven to 500°. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside. [I use the stone and peel method. However, much superior to the cornmeal is to prep the dough on a piece of parchment paper. Slide the peel under it and then slide the whole thing onto the stone. After about 3-4 minutes, the dough is cooked enough that you can easily pull the paper out from under the pizza, using a quick, short jerk.]
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Step 4:
2 cups shredded Gruyere cheese (about 8 ounces)
1 cup shredded mozzarella (about 3 ounces)

In a bowl combine the cheeses [I used all mozzarella]. Set aside.
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Step 5:
On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan or peel [or parchment paper]. Top with cheese mixture, leaving a 1/2" border around the edges. Distribute the chicken over the cheese. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.

Transfer pizza to the preheated oven and bake until crust is golden, about 10 minutes.
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Step 6:
1/4 cups finely chopped green onion [I forgot all about this but it would have been quite tasty]

Remove the pizza to a wire rack and let stand about 2 minutes, then transfer to a cutting tray or board. Sprinkle with green onion. Slice and serve immediately. Serves 8.

Summertime and Corn Salad is Easy

Full disclosure: I haven't made this recipe.

However, my mother did and everyone she shared it with is complimenting it to high heaven. Her palate (not to mention all those others) is good enough for me. I will be making this one soon.

Mom really liked the unusual cooking method for the corn and highly recommends it. She also shocked the corn in ice water after cooking, and used whole tomatoes which she blanched, peeled and chopped.
This is from Mel's Kitchen Cafe which I somehow have not encountered before but definitely will be exploring, especially since I came across this Mexican Tomato and Corn Salad which looks like something I'm definitely going to try also (mmm, cilantro!).

Summer Corn Salad
Serves 4

6 ears of corn, shucked
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned* fresh basil leaves

Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

*Note: To julienne the fresh basil, stack 4-5 basil leaves on top of each other and roll them up to make a long tube of basil. Slice every 1/8-inch down the length of the basil roll and as the basil unfurls, it will be sliced into thin long strips. The corn could also be grilled to turn this simple salad into a grilled version. This salad is very adaptable - you can increase the corn, add a few cloves of finely minced garlic, flat leaf parsley, and/or julienned baby spinach (in place of the basil). Go crazy!

Skillet Lasagna

Every so often I pick up a Cook's Country magazine when I'm at the grocery store. I know it is by the Cook's Illustrated gang, but it just seems friendlier somehow. Also, there is a preponderance of simple, down home recipes which just appeal to me. However, I've never made anything from it.

Until now.

The idea behind a Skillet ... well, anything, actually ... but especially behind a Skillet Lasagna is that it is easier than making the actual lasagna. And just as good!

This actually is just as good and got enthusiastic comments from Tom. I also loved it.

Cooking Notes:

1. I substituted a pound of Italian sausage for the hamburger (excuse me, ground beef).
2. I also found a really delicious fresh ricotta which made a huge difference. I've never liked ricotta before but this ... melted and had a really fresh dairy flavor.
3. It did take longer for the noodles to get tender than the recipe said and, thus, also took more liquid but I added it in fourth- to half-cup quantities and bided my time. Fifteen extra minutes later it was done ... and fabulous.

Skillet Lasagna

Serves 5

28 ounces diced tomatoes
Water
1 tablespoon olive oil
1 onion, minced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb ground beef
10 lasagna noodles (curly edged lasagna noodles broken into 2 inch pieces)
8 ozs tomato sauce
1/2 cup grated Parmesan
2 tablespoons grated Parmesan
Pepper
1 cup ricotta cheese
3 tablespoons fresh basil, chopped


Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart.

Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

Scatter pasta over meat but do not stir. pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender, about 20 minutes.

Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 3 tablespoons parmesan. Serve.

Ripe: a pre-reading review

Ripe: A Cook in the Orchard by Nigel Slater
My rating: 5 of 5 stars

If the book just was published can I still call it a classic?

If I just got it, can I really know it is 5 stars?

Let's just say that I have every confidence in Nigel Slater's Ripe being just as fantastic as Tender (his vegetable garden and cookery book) was last year.

It has the same gorgeous photography in a stunningly produced book. It has Nigel Slater's same quirky honesty. The only difference here is that the focus is on fruit.

As I'm at the beginning, I can't say much more. Except to confide that just reading the first page of the introduction made me look at the back yard and think, "blueberry bushes?" (Right. From the person who finds container gardening a chore. But still, it made me consider it.)

(Read my review of Tender at the link above.)

Cooking the Books: Green Beans with Ginger

In my personal challenge to "cook the books" and work my way through cookbooks I own, I've been a bit lax in moving on. Some is because I've been busy, but some is because I "discovered" a cookbook that is so good I keep choosing "just one more" recipe before moving on to another book.

It's the 1973 classic, Introduction to Indian Cooking by Madhur Jaffrey, which I see that Knopf republished in 2011. These days anyone interested in Indian cooking knows that Jaffrey has written many cookbooks. Back in the day, though, she wrote the book almost in self defense as she told the story in the introduction. An actress in New York, she would have people over to dinner or throw parties and invariably was asked for the recipes for the delicious fare. Finally, she decided it was easier to write a cookbook than keep jotting down recipes on scraps of paper, some of which got passed on so many times that she wound up attending a party where every dish had been prepared from her recipes. The hostess said that the recipes "seem to be floating around."

The result was a gift to anyone who ever wanted to cook "real" Indian food at home. One of the things that I appreciate most is that it was written in the 1970s when no one expected you to always have access to whole or exotic spices, to grind them by hand, and so forth, which can be quite daunting these days when reading cookbooks that don't allow anything but the most authentic methods. These never sacrifice flavor but are realistic in what the average cook may have on hand (or be willing to put time into). You may also notice the age of the book when you see ingredients like "Chinese parsley." No one at the time (at least in Kansas, I can tell you) had ever heard of cilantro.

 I have used it once or twice before and can't say why I never pursued it further. My recent addiction began before Easter, when we had a couple over to watch Monsoon Wedding and cooked Indian food to make it a theme evening. Even our Easter dinner featured grilled lamb and green beans from this book.

It is those green beans that I share with you now. They were a bit hit and I myself just couldn't get over how different they were from any green bean I'd ever tasted. And how delicious ...

Note: I didn't use cilantro because we had a guest who doesn't like it. As someone who used to dislike cilantro's flavor, I wouldn't wish that experience on anyone (for me, it tasted very soapy). I'm quite glad that my taste changed and I now love cilantro.

Green Beans with Ginger

Serves 4-6

1-1/2 pounds fresh green beans
A piece of ginger, about 2 inches long and 1 inch wide, peeled and coarsely chopped
6 tablespoons vegetable oil
1/4 teaspoon ground turmeric
1/2 fresh hot green chili (optional), washed and sliced very fine
3 tablespoons chopped Chinese parsley (fresh coriander greens or cilantro)
1 teaspoon ground cumin
2 teaspoons ground coriander
1-1/4 teaspoons garam masala (I used garam masala from Penzeys, but that may be very different from Jaffrey's intention ... I give her recipe below)
2 teaspoons lemon juice (or to taste)
1 teaspoon salt (or to taste)

Wash the beans. Trim the ends. Slice them into fine rounds about 1/8 to 1/4 inch thick. (This takes a while, so it is best to sit down somewhere with a chopping board and sharp knife and do about 8 beans at a time.) When all the beans are chopped, set aside in a bowl.

Put the ginger in the blender with 3 tablespoons of water and blend at high speed until it is a smooth paste. (I grate the ginger by hand, but do add the 3 tablespoons of water when continuing with the recipe below.)

Heat the oil in a 10-inch skillet over medium heat. While it is heating, pour in paste from the blender and add turmeric. Fry, stirring constantly, for 2 minutes, then add the sliced green chilies and the parsley (cilantro), and after another minute, put in the green beans and continue cooking and stirring for about a minute. Add the cumin, coriander, 1 teaspoon of the garam masala, lemon juice, salt, and 3 tablespoons of wate. Cover skillet, turn flame very low, and let beans cook slowly for about 40 minutes, stirring every 10 minutes or so.

To serve: these beans can easily be cooked in advance and reheated. Serve them in a warm dish, with 1/4 teaspoon garam masala sprinkled on top.



Garam Masala

To make about a cupful you will need:

25 cardamom pods (use seeds only)
1/2 cup whole black peppercorns
1/3 cup whole cumin seeds
1/4 cup whole coriander seeds
3 sticks of cinnamon, each about 3 inches long
4-6 whole cloves

Combine all ingredients and grind very fine, using an electric blender or a coffee grinder. (If you want to make your garam masala less hot, decrease the amount of black peppercorns and increase the cumin proportionately.) Store in a tightly covered container, away from sunlight and dampness. If carefully stored, this garam masala can be kept for a couple of months.

Short Pasta with Cauliflower

Another of the recipes that Rose tried out when she was our nightly cook. (Oh, those were the days!). This was really tasty and comes in handy for meatless Fridays.

SHORT PASTA WITH CAULIFLOWER
Adapted from Italian Cookbook (page 92)

1 medium cauliflower
3 cups milk
1 bay leaf
1/4 cup butter
1/4 cup flour
salt and pepper to taste
3/4 cup freshly grated Parmesan or Romano cheese
1-1/4 lb short pasta

Bring large pan of water to a boil. Wash the cauliflower well, and separate it into florets. Boil the florets until they are just tender, about 8-10 minutes. Remove them from the pan with a strainer or slotted spoon. Chop the cauliflower into bite-size pieces and set aside. Do not discard the cooking water.

Make a béchamel sauce by gently heating the milk with the bay leaf in a small saucepan. Do not let it boil. Melt the butter in a medium heavy saucepan. Add the flour, and mix it in well with a wire whisk ensuring there are no lumps. Cook for 2-3 minutes, but do not let the butter burn.

Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk.

Bring the sauce to a boil, stirring constantly, and cook for 4-5 minutes more. Season with salt and pepper. Add the cheese, and stir over low heat until it melts. Stir in the cauliflower.

Bring the cooking water back to a boil. Add salt, and stir in the pasta. Cook until it is al dente. Drain, and tip the pasta into a warm serving bowl. Pour over the sauce. Mix well, and serve at once.

Montmartre: A Favorite Part of Paris and a Favorite Cocktail

This weekend, flipping through our Mr. Boston book, I atypically chose a cocktail the way our daughters tend to ... just because I liked the name.

We usually gravitate to sours but there was something to this drink that we both loved, like a sweet vermouth Martini but with an orange note added. We're not Martini drinkers, sweet or dry, but the Montmartre ... that's a drink we could probably trust a bartender to get right because it has just three, basic ingredients that every bar has.

Montmartre Cocktail

1-1/4 ounce dry gin
1/2 ounce sweet vermouth
1/2 ounce triple sec (we used Cointreau, as always)

Stir with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry.

Palaver Chicken

Here is another of those recipes that Rose tried out when she was home and cooking dinner every night. (Yes, I miss those days and I am positive that Tom does...) The name supposedly came from all the talking that is done about the right way to make the dish. Evidently it is found all over Africa and can be made with beef, lamb, or fish and different sorts of greens.

This was absolutely delicious and probably one of the best ways to feed your family spinach that I have ever had. Even Hannah ate it, which is saying something!

PALAVER CHICKEN
The African and Middle Eastern Cookbook (page 136)

1-1/2 lb skinless, boneless chicken breast fillets
2 garlic cloves, crushed
2 tbsp butter
2 tbsp vegetable oil
1 onion, finely chopped
4 tomatoes, chopped
2 tbsp peanut butter
2-1/2 cups chicken stock
1 fresh thyme sprig or 1 tsp dried thyme
8 oz spinach, chopped
1 fresh chili, seeded and chopped
salt and pepper

Cut chicken into thin slices, place in bowl and stir in garlic and a little salt and pepper.

Melt the butter in large frying pan and fry chicken over medium heat, turning once or twice to brown evenly. Transfer to a plate using a slotted spoon and set aside.

Heat oil in large pan and fry the onion and tomatoes over high heat for 5 minutes, until soft.

Reduce heat, add the peanut butter and half the stock and blend together well.

Cook for 4-5 minutes, stirring all the time, then add the remaining stock, thyme, spinach, chili, and seasoning. Stir in chicken and cook over a medium heat for 10-15 minutes, until chicken is cooked through. For thicker sauce, add flour.

Serve with boiled yams, rice, or ground rice.

Garlicky, Oven-Roasted Chicken

This recipe continues to haunt my palate. I absolutely loved it. It is from Into the Vietnamese Kitchen which I can recommend, based solely on this recipe. It's an easy read in which the author does a lovely job of introducing her beloved Vietnamese favorites to a Western audience, both in describing flavor / context and in placing them in her memories of growing up. Not every recipe is this simple, but many are, and if they all have this depth of flavor then cooks will be well rewarded for their efforts.

Garlicky, Oven-Roasted Chicken

Marinade
4 cloves garlic, minded
1-1/2 teaspoons sugar
1/4 teaspoon salt
3/4 teaspoon pepper
3-1/2 tablespoons Maggi Seasoning or soy sauce
2-1/2 tablespoons vegetable oil

4 pounds chicken drumsticks, thighs and/or wings

Marinate chicken in the refrigerator for 2-24 hours.

Preheat oven to 400°. Line a baking sheet with foil and put chicken, skin-side down, on baking sheet. Bake 15 minutes and then turn chicken skin-side up.

Bake 40-60 minutes total. Serve hot, warm, or at room temperature.

Pork & Sausage Jambalaya

After hearing The Catholic Foodie talk John Besh's cookbook, My Family Table: A Passionate Plea for Home Cooking, I requested it from the library. I’m always up for a book that encourages people to cook with their families on a regular basis, usually with basic recipes that can be adapted.

The book is all that with gorgeous photography added. Although not as long and more oriented to New Orleans style cooking, this book really reminded me of Julia Child’s The Way to Cook. Both have an easy-going, instructional quality that doesn’t stress too much over details while giving you the tools (and general recipes) to find your own way in the kitchen.  I’ve certainly gotta give Besh full props for not being afraid to show his two boys proudly holding two just-killed wild birds or showing a just dead chicken. Way to reconnect us to where food really comes from. I like it.

I was particularly interested in the Sausage and Pork Jambalaya and the Eggplant Dressing, although the Stuffed French Toast (stuffed with Nutella) seemed a bit over the top. Full disclosure, I am not really a fan of French Toast, but that’s another story.

As it turns out the Pork & Sausage Jambalaya is absolutely delicious. And simple. I am giving it as a sample to lure you into trying the book for yourself.

Now that I am rereading the recipe, I see that I should have used only half the bell pepper instead of the whole thing. However, that is what's so great about these recipes. Adapt at will, just as the people who came up with it would. They used what they had.

Also, I am confessing here and now that when I saw the recipe called for 3 cups of rice, I should have known it was to feed a large number of people. We have a lot in the freezer as a result.

Pork & Sausage Jambalaya
1/2 pound bacon, diced
1 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
1 pound smoked pork sausage, sliced (I used kielbasa)
3 cups uncooked converted Louisiana white rice (I used plain long-grain rice ... again, it's what I had)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon red pepper flakes
5 cups chicken broth
1 cup tomato sauce or canned chopped tomatoes
2 cups diced cooked pork (I had none on hand so bought a few pork chops, diced them and sauteed the meat in the bacon fat.
3 green onions, chopped
Salt
Tabasco

1.
In a large heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes.

2.
Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low and simmer for 18 minutes. Remember the pork and sausage are already cooked, you're only making the rice at this point. Remove the pot from the heat and it's ready to serve! Season with salt and Tabasco. (We didn't need either. It was superb.)

Cooking the Books: Weber's Big Book of Grilling

I've been meaning for some time to tell y'all about my personal 2012 Cooking Challenge. I have quite a few cookbooks and yet I cook from them so rarely. Many of them I have read numerous times but still have never been impelled to do more than cook the same two or three recipes that interested me originally.

This year I thought I'd make two-three dishes from a particular cookbook each week. If all goes well, I'll have provided much more variety to my usual round of "go to" default meals.

That should be a welcome change for all!

First up, was Weber's Big Book of Grilling. I remember trying it when it was new (2001, is it possible?) and hitting a dud first thing out of the box. The problem was that so many recipes looked great that I couldn't bear to get rid of the book, yet my first experience made me distrust it.

This time there was no such problem. Both the Pork Chops with Adobo BBQ Sauce and the Lamb Patties in Pita with Yogurt Dill-Mint Sauce were fantastic. The pork chops really didn't even need the BBQ sauce since they had a flavorful rub and the lamb patties had a fresh Mediterranean flavor that I couldn't get enough of. My favorite ... the lamb patties, which you may try for yourself.

Moroccan Lamb In Pita
Serves: 4

Direct/Medium grill

For the Seasoning Mix:
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground saffron threads

1-1/4 pounds ground lamb

For the Sauce:
3/4 cup plain yogurt
2 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint leaves
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil, plus extra for the lamb patties
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

4 pita breads pockets
1 cup torn lettuce
1/2 cup diced fresh tomatoes


Make the Seasoning Mix
In a small, dry, heavy sauté pan combine the seasoning mix ingredients and cook over medium heat, stirring, until fragrant, about 1 minute. Remove from the heat.

In a large bowl combine the lamb with the seasoning mix and 3 tablespoons cold water. Lightly mix with your hands; don't overwork the meat. With wet hands, lightly shape the meat into four equal-sized patties, about 3/4 inch thick. Cover and refrigerate until ready to grill.

Just Before Grilling Make the Sauce
In a small bowl whisk together the sauce ingredients.

Lightly brush or spray the lamb patties with the extra-virgin olive oil. Grill over Direct Medium heat until the lamb is medium, 7 to 9 minutes, turning once halfway through grilling time. Grill the pita over Direct Medium heat until toasted, 30 to 60 seconds, turning once halfway through grilling time.

Slip the lamb patties inside the pita pockets along with a heaping spoonful of the yogurt sauce. Top with the lettuce and tomato. Serve immediately.