Will Cook for Foo–Week 11: Dave and Puff…Pastry.


Before we begin…if you aren’t that interested in the Foo Fighters posts that I write (which you should be, because the Foo Fighters are awesome! *smiles*), I highly suggest you scroll down for the recipe I created…”The Other Wellington”.

There comes a time, hopefully more often than not, that we as a people are blessed with a musical genius amongst our generations. I do understand this is a matter of opinion…some people that I believe to be musical geniuses – Stevie Ray Vaughan, Trent Reznor, Jimi Hendrix, Prince, Eric Clapton, Beethoven, Ray Charles, and let’s face it…everything Timbaland touches, turns to gold. These are just a few of mine, but I certainly add Dave Grohl to the top of my mix. He’s not just a handsome face with a great head of hair to sling around fronting Foo Fighters. He can do anything! Did you know the very first Foo Fighters disc was just him? He wrote and recorded every single instrument to every single track (I think it’s minus one guitar part on one song though…just one).

He truly is a musical genius that our generations should feel blessed to have around! He keeps Rock n’ Roll alive and fresh…fresh with Footos. *smiles* He is…….awe-inspiring.

On one of his collaborations, he worked on remixing Puff Daddy’s song (by Puff Daddy’s request), It’s All About the Benjamins. This is hands down one of my favorite Hip-Hop/Rock mixes. Dave…you did excellent adding your touch, my friend!

This week’s “Will Cook for Foo” comes from Dave’s collaboration to the Rock remix of “It’s All About the Benjamins”.

The selected lyric was “Now… what y’all wanna do? Wanna be ballers? Shot-callers?…”

My Twitter update “@foofighters Now…what y’all wanna do? Wanna be ballers? Shot-callers?…No, I just wanna cook for you!”

Next step for you, take a second and enjoy the song…Click here for the song “It’s All About the Benjamins (Rock remix)”.

Find the previous “Will Cook for Foo” posts by clicking here.

On to the most amazing recipe!!!

It includes Puff Pastry…get the relation to the post???  Puff Daddy and Puff Pastry…Haha!  Me finds me very funny!  *snickers*  Don’t get upset Gordon Ramsay…I didn’t slice my Wellingtons on top!  Ugh!

The Other Wellington

  • 1 medium onion (diced)
  • 1 bag of baby spinach
  • 2 garlic cloves (minced)
  • 3/4 cup of shredded Asiago Cheese (or a stronger cheese, Gouda maybe?)
  • 8 thin boneless Pork Chops (I used thin because they would fit in the pastry better once flattened and rolled)
  • 1 box Puff Pastry (in your grocer’s freezer)
  • 2 tablespoons of EVOO (Extra Virgin Olive Oil)
  • salt to taste


  1. Preheat oven to 450 degrees.
  2. Place the pork between two sheets of plastic wrap and pound, roll, or hand press the chops until they are about 1/8 inch thick (or the best you can do). This was the first time I’ve ever pounded something thin, so I used a coffee cup to press and sort of roll them thin…I know.
  3. Meanwhile…sauté the onions, garlic, EVOO, and salt until everything is soft. Add the spinach to the pan and toss it until the spinach starts to wilt.
  4. Spoon a bit of the spinach mix on your pork chop, sprinkle a little cheese, and then roll up. Set the roll on it’s seam while you complete the others.
  5. Once all pork rolls are done, put them seam side down in the pan you just took the spinach mix out of. Allow to brown, and then turn until all sides are white/golden. When done, pull them off and place on a paper towel to absorb any remaining grease. We don’t want that in the pastry.
  6. (You should have followed the thawing instructions on the Puff Pastry, by the way, for this next step.) Unroll the Puff Pastry sheets and quarter them both. Lie one roll in the middle of each, and roll the Puff Pastry around each one. Try and tuck the ends in the best you can to create a sealed “pocket”.
  7. Place on a baking sheet, seam side down, lined with parchment paper or sprayed with Pam. I suggest a good 2 to 4 inches apart. Unfortunately, I didn’t do mine far enough apart, but they still turned out great.
  8. Bake for 20-30 minutes, or until golden brown. Keep an eye on them so you don’t burn them. Serve and enjoy!

I know this seems like a lot of steps, but it’s so worth it in the end. It wasn’t that difficult though, so at least try it! I promise you will love it! *huge smiles*

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The Onyx Plate’s Delicious Quiche!


Sun-Dried Tomatoes….Mmmmm!


Green Onions…..Mmmmm!



BACON??!!??!!?!!!!!!!…..DOUBLE Mmmm!

What more could you ask for in a good hearty quiche. Not to mention….I used Paula Deen’s base of her quiche to create the egg-mixture. Can we say “Alright ya’ll” all-together now? *smiles*

This has to be one of the best things I think I have ever made. It had such a richness to it. It was full of flavor. The ingredients I chose worked so well together. If you don’t do anything but look at the pictures for this post, I encourage you to send this recipe to someone that you know loves Quiche.

Ya know, Quiche was something that made me seem like an odd kid in school growing up. I was always the kid that bought the Quiche and the Egg-Salad from the Lunch Lady. It was some of the best Quiche ever. I remember a few times getting picked on for eating the Quiche. But, those idiot juveniles didn’t know what they were missing. *smiles*

I remember quite a few Quiche’s growing up. Mom was and still is an amazing cook. She really truly is. She must have done something right to have a kid that has loved Quiche from the get-go. *wink*

Now, it seems the Quiche torch has been passed to myself. I gladly take it and burn it bright, Mom! No more restaurant Quiche for me…or you if you try this recipe! Enjoy!

The Onyx Plate’s Delicious Quiche

  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • 2 spinach, chopped (I used fresh so there wasn’t any extra water from the frozen packages.)
  • 1/2 cup sun-dried tomatoes, chopped
  • 6 green onions, chopped
  • 1/2 package of bacon, cooked (I tore each slice into thirds while it was raw, and cooked it in my skillet until it was nice and crisp.)
  • 1 1/2 cups shredded Italian blend of cheese
  • Salt and Pepper to taste
  • 1 8-inch deep dish pie crust


  1. Preheat the oven to 375 degrees.
  2. Layer spinach, tomatoes, onions, cooked bacon, and cheese in your pie crust.
  3. Whisk together the eggs, cream, and salt and pepper in a bowl.
  4. Pour egg mixture on top of your layered goodies. I shimmied mine a few times to get any air bubbles out to fit all of the egg mixture in the pie crust.
  5. Bake for 35 to 45 minutes, or until when you jiggle it, it no longer jiggles. *smiles*
  6. Serve and enjoy!

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The BIG 1-0-0 and Tillamook! Thank you!


“Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.” ~ Jacob A. Riis

Along with all of the posts before this one, all 99 of them, this one definitely is a milestone as well. Yes, each one has been a milestone. The fact I even took a leap of faith and love to begin The Onyx Plate is still amazing to me. What was it that began it all? What was it that compelled me to strike out on a journey of my own self-discovery through cooking? Was it the biography I watched on Ina Garten? Was it the repeated askings of my friends when was I going to write my own cookbook? Was it Julie and Julia (cheesy, but could be)? Was it the love and support of my family wanting me to find something I could call my own? Or, was it a spark inside of me that lit itself and has never went out?

Whatever it was, I am thankful and blessed to have felt moved by the beautiful life that surrounds me every day. There have been times when all I could hope for was a hobby of my own. All of my family members have something they enjoy or are very talented at. Even the hub has a passion. I didn’t. I needed that, and I found it. It’s doing these posts…for you. Knowing that you are out there reading my inner most thoughts, adventures, and food-related Southern stories, and hopefully being inspired yourself, makes it all worth while. This is the hobby I hoped for…dreamed of…and still have dreams of what this hobby can and will become.

Obviously, along with any life, one desires support and love from the ones around them. I can tell every single one of you reading this, that I am not lacking, in the least little bit, in the support department from family or friends. Even when I wasn’t sure of myself and this journey, someone in my circle was. I love them all for this and am grateful for them in my life daily.

Speaking of support…you may remember reading about a special delivery I received before Christmas. It was a tasty gift box of Tillamook Cheese from none other than my wonderful Uncle! On the invoice it read, “Hope this makes it into a cheesy recipe”. His support meant the world to me, and it still does. Thank you, Unc!

You can read the original post on my heart-warming, cheese-inspired, Tillamook delivery by clicking here.

I have made many recipes on this site using the Tillamook Cheese I received that day. Sadly though, I am down to one more block. It’s time for me to order more! I refuse to run out! You can order yours by clicking here and visiting their site…they have a lot of great sales on their masterpieces!

Recently, Tillamook ran a recipe review contest. You made one of the new recipes posted on their site, you reviewed it, and submitted it. After that, they would pick a winner to receive a Baby Loaf Love Gift Box. I bought all of the ingredients and ended up having an extremely busy week (no complaints though…Kid Rock concert in there one night!), and I was unable to make it in time for the deadline for the contest. But, that’s fine and dandy with me (congratulations to all of the winners), I still wanted to try it…the recipe seemed quite yummy. Below, you will find the recipe link from their site, and also see what I changed or added (since I was out of the contest time, I could adjust, hehe).

The recipe is from Dave Danhi of The Grilled Cheese Truck (one of their local food trucks on the West Coast). It called for Tillamook Unsalted Butter, and of course I don’t have that on the East Coast. However, I do know that Tillamook supports their local farms and companies, and they have a passion for good quality farm-fresh items…hence the AMAZING cheese quality! So, with that being said…I used Homeland Creamery Unsalted Butter from Julian, NC (absolutely fabulous butter!), and I used Neese’s Bacon (I know all of you local yokels are confused with the word Neese’s and Bacon being together, as they are traditionally synonymous with fabulous sausage, but I found it in my local grocery store) from Greensboro, NC. To add that yummy Southern-style to it, I used Duke’s Mayonnaise from Richmond, VA. Local is always good! Sidenote: I was out of Tillamook Smoked Medium Cheddar Cheese, so I used the Smoked Black Pepper White Cheddar Cheese…oh my, taste explosion!

(For the record, Neese’s Bacon was oh-so-very tasty. You know how some bacons are way too salty? This wasn’t at all. Very good quality and flavor! If you can find it, buy it.)

Visit Tillamook’s website here for the full recipe and instructions for the BLAT I made. You won’t be disappointed!

I did add one naughty Southern thing to the mix…I took the bacon grease and fried Jalapeno slices in it, and added them to this wonderful sandwich. I would probably add some sautéed onions to it next time for another flavor layer. The avocado, although very good on the sandwich, controlled the flavors almost too well, and some of the flavors were lost. More Spinach next time, as well!

Wow! Can you believe it? This is the 100th post…

101 breaks the block in two pieces according to the quote above…therefore, The Onyx Plate is going on a ride…are you coming with???

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