A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from October 28, 2007
Texas Bruschetta

Bruschetta is an Italian dish of toasted bread with various toppings, such as tomatoes, peppers, and cheese.

Bonnell’s Fine Texas Cuisine restaurant in Forth Worth serves a “Texas bruschetta” made of goat cheese and salsa and served on flour tortilla chips. Another “Texas bruschetta” recipe uses Stubb’s Bar-B-Q Spice Rub and sourdough baguette. “Texas bruschetta” is a new dish that is far from standardized.


Wikipedia: Bruschetta
Bruschetta is a food originating in central Italy. It has been eaten since the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Tuscany, bruschetta is called fettunta, meaning “oiled slice”.

(Oxford English Dictionary)
bruschetta, n.
[< Italian bruschetta a dish of toasted bread (see below) characteristic of Roman regional cookery < bruscare to toast (16th cent.; < an unattested post-classical Latin verb (cf. post-classical Latin brusegare (13th cent. in a Paduan source)) < brusare (from early 13th cent. in Italian sources in spec. sense of ‘to pass a flame over the keel of a boat in order to melt the pitch and improve waterproofing’), of unknown origin) + classical Latin -icre, verbal suffix) + -etta (see -ET1).]
An Italian appetizer or side dish consisting of toasted bread spread with olive oil, usually seasoned and rubbed with garlic, and sometimes (chiefly in non-Italian versions of the dish) topped with chopped tomatoes, etc.

1954 E. DAVID Ital. Food 140 In the districts of Tuscany and Umbria which produce olive oil, the bruschetta are eaten with the newly made oil.
1989 Cook’s Nov. 69/1 Make bruschetta by brushing some of the pepper-oil over garlic-rubbed toasts, top with strips of pepper, and sprinkle with capers.

Raley’s and Bel Air Recipe Center (CA)
Texas Bruschetta
INGREDIENTS
1 sourdough baguette (from our Bakery)
1/2 cup softened butter
3 tsp. Stubb’s Bar-B-Q Spice Rub, divided
1 cup shredded Mexican blend cheese
1 cup chopped tomato
1/4 cup sliced green onion tops
1 tsp. lime juice

DIRECTIONS
Cut baguette in half lengthwise and place on a baking sheet. Stir together butter and 2 tbsp. rub; spread on cut sides of bread. Sprinkle with cheese and broil for a few minutes until bubbly, then cut into 2-inch pieces. In a small bowl, stir together remaining ingredients; spoon over bread.

Makes 16 appetizer servings.

Bonnell’s (Fort Worth, TX)
Texas Bruschetta $9.95
Deborah Rogers’ Farmstead Goat Cheese, avocado and pecan relish, caramelized 1015 onions, and fire roasted tomato salsa served with crisp flour tortilla chips

The Beat Divas (Dishin’ with the Divas)
Here’s what the Divas plan to cook up:
• Texas bruschetta
• Chillin’ cantaloupe and honeydew soup
• Tri-colored “veggie” pate with herbed mayonnaise
• Grilled and peppered pork tenderloin with smoky sour cream sauce
• Peach and white chocolate cake
• Chocolate strawberry shortcake

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Sunday, October 28, 2007 • Permalink