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Killer App: Figs in Blanket

YumSugar — Mon, 28 Sep 2009 16:15:55 -0700

Figs are one of my favorite late Summer, early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this Sandra Lee recipe that combines figs, goat cheese, and prosciutto. Inspired by her recipe but wanting to keep it simple, I came up with my take on her killer app. Rather than heat up the house, I decided to throw these tasty little bites on the barbecue.Although any variety of fig will work, I used Calimyrna and found that the easiest way to remove the flesh is with a melon baller. This delicious appetizer is perfect for a party because it can be prepped ahead of time and only requires a few minutes on the grill, so you won't miss any of the fun. With the salty prosciutto, sweet fig, and tangy goat cheese center, these nibbles are full of flavor and texture. If you want to impress your guests with figs in a blanket, keep reading.

Fast & Easy Dinner: Pork With Arugula and Tomatoes

partysugar — Wed, 02 Sep 2009 05:50:14 -0700

When looking for quick, uncomplicated weeknight dinners, there's one cut of meat I always seem to forget: pork medallions. Quite simply, pork medallions are one-inch-thick slices of pork tenderloin. They cook rapidly, can take on distinct flavor profiles, and taste juicy and delicious.

This dish combines the medallions with peppery arugula and ripe tomatoes. The pork is further seasoned with pungent garlic, salty prosciutto, and tangy balsamic vinegar. To get the recipe for this meal that comes together in minutes, read more.

Pork With Arugula and Tomatoes
From Food & Wine

Ingredients

2 tablespoons olive oil
5 ounces thinly sliced prosciutto, finely chopped
2 large garlic cloves, minced
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 pound arugula, stems discarded and leaves chopped
1 pound plum tomatoes, chopped

Directions

In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.
Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the medallions to a plate and keep warm.
Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet.
Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.

Serves 4.

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Say Cheese! Grilled Fontina and Prosciutto Pizza

partysugar — Thu, 27 Aug 2009 10:15:24 -0700

Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States. However, Italian fontina has a stronger, richer, more pungent flavor than those created in other areas. Fontina has a pale-yellow color and mild, nutty flavor that's wonderful for almost any use, whether it's eating out of hand or smashed in a sandwich. To find out how fontina made these grilled pizza bites incredibly delectable, read more.

This recipe takes advantage of fontina's wonderful melting qualities. It combines the gooey cheese with other Italian ingredients - prosciutto, pecorino romano, and basil - to make a pie that is wildly delicious and insanely addictive. I sliced the pizza into small pieces and served it as an appetizer at a recent party. It was so good, I hope to make it again soon.

Grilled Fontina and Prosciutto Pizza
From Food & Wine

When I made this pizza, I charred both sides of the dough on the grill until it was cooked and slightly puffy. Then I topped it with the garlic and cheese and finished cooking it in a 450°F oven.

Ingredients

1/2 pound fontina cheese, shredded (about 2 cups loosely packed)
1/2 cup freshly grated pecorino romano cheese (about 1 1/2 ounces)
1 1/2 pounds store bought or homemade pizza dough
Extra-virgin olive oil, for brushing and drizzling
2 teaspoons minced garlic
Two 14-ounce cans chopped Italian tomatoes, drained
1/2 cup basil leaves, cut into thin ribbons
12 paper-thin slices prosciutto di Parma, torn into large pieces

Directions

Light a grill, preferably using hardwood charcoal. Set the grill grate 3 to 4 inches above the coals.
In a medium bowl, toss the Fontina with the Pecorino Romano cheese.
Divide the Pizza Dough into 6 equal pieces; work with 1 piece at a time and keep the rest covered with a towel.
On 3 lightly oiled baking sheets, flatten and stretch the dough with your hands to form six 8-inch rounds about 1/16 inch thick; do not make a lip and don't stretch the dough so thinly that it tears. Brush the rounds with olive oil.
When the grill is hot, working in batches if necessary, gently drape the pizza dough over the hot grate and cook until it puffs slightly, the underside firms up and grill marks appear, about 1 minute. Rotate the dough once and cook for 30 seconds.
Brush the top of the pizza rounds with oil and flip them over using tongs.
Scatter one-sixth of the garlic and cheese over each pizza, followed by 3 heaping tablespoons of chopped tomatoes. Then drizzle each pizza with 1/2 tablespoon of olive oil.
Slide the pizzas near the hot coals but not directly over them. Using tongs, rotate the pizzas frequently, checking often to make sure that the undersides are not charring. The pizzas are done when the cheese is melted and the tomatoes are hot, 3 to 4 minutes.
Scatter one-sixth of the basil and prosciutto over each pizza and serve hot off the grill.

Serves 12.

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Killer App: Melon, Prosciutto, and Mozzarella Brochettes

partysugar — Mon, 17 Aug 2009 03:30:04 -0700

Although not as widely known as peanut butter and jelly, or salt and pepper, I consider melon and prosciutto to be a classic flavor combination. There is something about the sweet juiciness of the melon that so wonderfully complements the salty porkiness of the prosciutto. Throw some fresh mozzarella in the mix and you've got an appetizer that is insanely divine to eat!

This recipe serves the trio on a skewer, making it the perfect crowd-pleasing cocktail party bite. A drizzle of thick basil oil takes the easy and quick-to-prepare brochettes to a whole new level of deliciousness. Sound like something you might enjoy? Get the recipe and read more.

Brochettes of Melon, Prosciutto, and Fresh Mozzarella
From Bon Appétit

If melon isn't your cup of tea, consider using another type of fruit. I've also made this exact recipe with ripe peaches.

Ingredients

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers

Directions

Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes.
Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.
Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

Serves 6.

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Fig Pizza Pie Piled High With Arugula: That's Amore

YumSugar — Mon, 27 Jul 2009 16:15:40 -0700

A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half an hour. The sweet figs and peppery arugula are a perfect match to the salty prosciutto and flavorful Gorgonzola. There is no sauce on the pizza, but the creamy balsamic dressing on the salad makes up for it. While I still love keeping my salad and pizza separate, combining the two can also be a fantastic option. If you want to eat your pizza and salad without ever lifting a fork, keep reading.

Fast & Easy Dinner: Tomato and Grilled Veggie Stack

partysugar — Tue, 21 Jul 2009 06:50:23 -0700

When the weather is incredibly hot, I crave crunchy, cool vegetables and flavorful salads. However, after a month and a half of Summer, the same old salad can get boring. This recipe takes the salad concept and translates it into a fork and knife meal. Instead of being tossed together, the ingredients are artfully layered, making a dish that is beautiful to look at and fun to eat. Besides being a no-fuss weeknight meal, this veggie stack is also great at a luncheon. It can be plated hours before serving. Sound interesting? Check out the recipe.

Fast & Easy Dinner: Gazpacho With Mozzarella Sandwiches

partysugar — Tue, 30 Jun 2009 05:50:22 -0700

In terms of classic culinary combinations, there is nothing quite as comforting as a bowl of tomato soup paired with a crisp grilled cheese sandwich. This satisfying duo is a staple during colder months and now, with this recipe, it can translate to Summer.

Chunks of tomatoes are pureed with red wine vinegar and tomato juice to create a simple and pure gazpacho. A fresh mozzarella and prosciutto sandwich is an uncomplicated yet scrumptious dipper. This quick meal can be on the table in minutes, so get the recipe and read more.

Gazpacho With Mozzarella Sandwiches
From Everyday Food

Ingredients

2 pounds plum tomatoes
1 1/2 cups tomato juice
1 tablespoon red-wine vinegar
3 tablespoons olive oil, plus more for drizzling
Coarse salt and ground pepper
1/2 baguette, split horizontally
4 ounces thinly sliced prosciutto
4 ounces fresh mozzarella, sliced

Directions

Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl.
Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters.
Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.

Serves 4.

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'Wich of the Week: Poached Egg and Prosciutto Muffinwich

YumSugar — Wed, 24 Jun 2009 14:00:31 -0700

A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.

Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.

Fast & Easy Dinner: Crispy Chopped Chicken Salad

partysugar — Fri, 05 Jun 2009 10:30:40 -0700

Looking for a satisfying yet healthy way to jump-start the weekend? Consider this salad: it includes everything but the kitchen sink!

Not your grandma's chicken salad, this vegetable-filled variation has crispy prosciutto, tangy blue cheese, and a refreshing lemon vinaigrette.

Don't hesitate to make this recipe your own by substituting in different veggies or another type of cheese. To get the scrumptious recipe, read more.

Crispy Chopped Chicken Salad
From Better Homes and Gardens

Ingredients

6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
Paprika
2 lemons
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves

Directions

Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside.
In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
Finely grate peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, grated peel, and shallot. Season with salt and pepper; set aside.
In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto.

Serves 6.

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'Wich of the Week: Prosciutto and Mango Panini

YumSugar — Wed, 13 May 2009 14:00:29 -0700

Prosciutto and melon is a classic Italian appetizer, but right now, the abundance of juicy, summery mango is too tempting to resist. Combined with the salty, cured ham, this tropical fruit works just as well, especially when freshly cut mint from your garden (or grocery store) is added to the mix.

To balance out the bold trio of mango, prosciutto, and mint, I went basic with the rest of the ingredients: bitter arugula to cut the sweetness, simple hollowed-out ciabatta for the bread, and mild mozzarella to meld it all together. The resulting recipe sounds divinely high-end, but it's just as easy to make as any old panini - whether you own a panini maker or not. Get the recipe, complete with step-by-step photos, when you read more.

Prosciutto and Mango Panini
Original recipe

Ingredients

2 small ciabatta rolls (individual sandwich size)
1 tablespoon olive oil
1 cup arugula
1/4 cup fresh mint leaves, julienned
4 large slices of prosciutto
1/2 mango, cut into 1/2-inch thick slices
4 ounces fresh mozzarella, cut into 1/2-inch thick rounds

Directions

Preheat the panini maker or, if you don't own one, place a cast iron skillet in the oven and preheat oven to 350 degrees Fahrenheit.
Slice the ciabatta rolls in half horizontally and scoop some of the bread out of the top half to hollow out. Drizzle the bottom half of each roll with olive oil.
On each bottom piece of bread, pile half the arugula and top with half the mint.

Lay two slices of prosciutto on the arugula, followed by the mango and the mozzarella, dividing equally between the two pieces of bread. To close each sandwich, cover with top half of ciabatta .

Place sandwiches in panini maker for about 5 minutes, until cheese is fully melted. Or, if you don't have a panini maker, arrange sandwiches side-by-side on a baking sheet and cover with cast-iron skillet. Cook for about 5 minutes, until cheese is fully melted.

Makes 2 panini.

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