Posted by culinaryneophyte on January 31, 2012
I’m super psyched for Super Bowl — Déjà BLUE all over again — and I’m trying to crank out some game-day snack posts for you to bring to the big party on Sunday (or eat alone in the other room while watching the Puppy Bowl).
I made this prosciutto bread for the Winter Classic last month. I was on a Food Network Magazine cooking kick (I adapted this recipe from their November issue) and happened to have some leftover prosciutto in the fridge.
This snack is incredibly easy to make; if you’re not hosting this weekend, you might even consider making this on the premises so it’s fresh out of the oven for the first quarter. This type of cured ham isn’t for everyone, though, so consider your party peers before you start stuffing. I’m not a traditional ham person because thick slabs of meat freak me out (joke away), but I’ll eat prosciutto because it’s thinly sliced and pairs well with Italian flavors. I like to call it “classy ham.” It makes me like it more.
prosciutto bread innards
♦1/4 lb. prosciutto
♦1/2 c. fresh mozzarella cheese (shredded is fine)
♦11-oz. package of Pilsbury Crusty French Loaf refrigerated bread
Line a baking sheet with parchment paper. Completely roll out dough, then add layers of prosciutto, mozzarella and Italian seasonings. Roll dough into a log, pulling and twisting it into a ring by connecting ends. Drizzle olive oil on top and sprinkle with more Italian seasonings. Bake at 375 degrees for 20 minutes. Remove from oven, add more olive oil and bake for five more minutes. (I also threw a bit of cheese on top for fun.) Slice and serve. Makes 10-12 slices.
Total time? 5 minutes prep, 25 minutes bake.
Cost? $3 for prosciutto (on sale for $9.99/lb), $3.19 for Pilsbury bread, $3 mozzarella.
Overall success relative to expectations? 7 out 10. I love stromboli-like stuffed breads, and I was really excited to try this. I added cheese to the FN Magazine recipe because I didn’t think the prosciutto could stand alone. Maybe it was the kind I used, but I found the prosciutto flavor a little more prevalent than I would have liked. Next time I try this, I’ll consider adding some arugula or basil to add another level of flavor.
Posted in appetizers, sides | Tagged: bread, Food Network Magazine, French bread, Italian, mozzarella cheese, Pilsbury, prosciutto, stromboli, Super Bowl | Leave a Comment »
Posted by culinaryneophyte on July 14, 2011
U.S. goalkeeper, Hope Solo
I was still reeling yesterday from the U.S. Women’s National Team’s amazing win Sunday in the World Cup quarterfinal match against Brazil, and then they pulled out another fantastic victory over France to move on to the finals. This team is amazing. If you haven’t watched a game yet, take some time this weekend to do so.
The women play again this Sunday, and with the impressive amount of support that fans of all kind have shown over the last two weeks, I wouldn’t be surprised if there were some Women’s World Cup viewing parties on tap. Whether you’re hosting or attending, serve these little bacon-wrapped Smokies and you’ll get almost as much praise as Abby Wambach’s clutch air game.
didn't have a chance to snap a good photo...
♦1 package Hilshire Farm Lit’l Smokies (or any cocktail links; could use all-beef)
♦1 package bacon (I used thin cut)
♦Brown sugar for sprinkling (about 1/2 c.)
Line a baking sheet with tin foil and cover with baking spray. Cut eat slice of uncooked bacon into fourths. Wrap each Smokie with a bacon fourth, secure with toothpick and place on sheet. Sprinkle each Smokie with brown sugar. Bake at 400 degrees for about 20 minutes, but check periodically for doneness. Serve with toothpicks in; it makes it much easier and less messy for your guests to stuff their faces.
Total time? 10 minutes prep, 20-25 minute bake.
Cost? $2.50 for Smokies (on sale), $3 for bacon.
Overall success relative to expectations? 8 out of 10. I made these sweet and smokey treats for Super Bowl, and they were snatched up in seconds. Fortunately, they’re really easy to make and don’t require much attention. My only gripe with the finished product was the bacon could have been a bit crispier, but I didn’t want to burn the Smokies. The only other downside is that it can get a little expensive if you are serving a sizable bunch; each Smokie package has a little less than 40 links, so I’d recommend making at least two batches if you’re serving 10 or more people.
Posted in appetizers | Tagged: bacon, brown sugar, Hilshire Farm, Hope Solo, sausage, Smokies, soccer, Super Bowl, USWNT, Women's World Cup | Leave a Comment »