Fig-Prosciutto Crostini with Brie, Walnuts & Rosemary

Some of the popular flavors of Fall, all combined into an

easy, tasty appetizer or snack The combination of

sweet and salty is practically irresistible!

If you have fresh figs, you could slice them in place

of the fig jam ~  substitute thin apple slices, or pears

for the sweet base if you like. 

The recipe is really versatile ~ you can substitute any

favorite jam or preserves, a different cheese and

other toasted nuts (or leave them out entirely.)

It's one of those easy recipes that you can put together

on a moments notice for unexpected guests.

I added the prosciutto, toasted walnuts and the 

rosemary needles as a garnish  (after broiling the bread --spread

with the jam and topped with a piece of Brie) ~

but if you want to assemble ahead with no last minute work, 

you could simply layer the toppings on the bread slices and 

bake in a hot oven until the jam is bubbling and the cheese is melted. 

The prosciutto becomes a little crisp, 

and the rosemary takes on a delicate, toasty crunch.

Cut the bread about 1/2-inch thick, then add the toppings. The texture is
best if you do not toast it first ~ just add the toppings and broil until the
jam is heated and the cheese is melted.

No need for an actual recipe, this one is

particularly easy to remember.

Other suggestions you might like:
Apricot, Raspberry, Peach jam, or a smear of honey; 
 other toasted pine nuts~ 
pecans, sliced (or chopped) almonds, or macadamia nuts.
Goat cheese, cream cheese, Gorgonzola or Blue, etc. ~

There are all kinds of possibilities . . .

Instead of serving as an appetizer or
snack,  substitute them for the cheese course after a special dinner.

Mix it up and try this idea with your own favorite toppings ~ 

I believe you'll enjoy.   

Thank you for stopping by

today, friends!

xo~Mari   :)

Those Fabulous Greek-Style Ribs

I've posted about these delicious ribs before  it one of my favorite recipes for baby back pork ribs. (I don't post pictures of them each time I make them because we do have them rather frequently.)  :0)

As I explained in my previous post about these succulent rib, I got the recipe from my friend Ann of Thibeault's Table --if you click the link you can get the recipe.



The method is quite simple ~ you make a rub of salt, pepper, oregano, garlic, olive oil and lemon zest, rub it into the baby back pork ribs and allow them to rest in the refrigerator. If I have planned ahead I do this the day before I am going to grill them, but if you only have a few hours, that will do.
Shortly before grilling, squeeze lemon juice over the ribs (don't do this part very far in advance or the acid in the lemon juice will alter the texture of the rib meat.)

Another thing that I always do to any ribs I am going to prepare is to remove the tough membrane from the bone side of the ribs. This allows the rub/marinade to penetrate the meat more throughly, and the membrane is not pleasant to eat anyway.


In this image I've already removed it ---  it can be stubborn, but if you begin at one edge and  get it started it usually will peel off in one sheet. (You can use a dry kitchen cloth or paper towel to assist in getting a good grip on the membrane.)


Then just grill as directed in the recipe~ you can also bake them in a 375º to 400º(F) oven. (I like them best when grilled, but in a pinch . . .)



This time I served them with a Greek-style pasta salad; Pasta, Feta cheese, Cherry tomatoes, Kalamata olives,  orange bell pepper, roasted eggplant, cucumber, purple onion and parsley, tossed with a red wine vinegar vinaigrette. I can make a meal out of the salad alone (sometimes I add some grilled shrimp to the salad and serve it as a main course.)



I also made some Greek bread to go with the meal, very good. The kind that's usually served at the Greek Festivals I've attended. Soft, but not like 'bubble gum' bread. The sesame seeds are optional but I always make one loaf with, and one without. It's also good as sandwich bread and is marvelous toasted, too.   I'll share that recipe in the next few days.



The rub/marinade is also really good on prawns, fish and chicken, you only need to allow those to marinade for 20 minutes to an hour before adding the lemon juice.

Thanks for stopping by ~ Bon Appetit!
~~mari

Banh Mi (My version of the Vietnamese sandwich)

My version of the popular Vietnamese sandwich is a cross-cultural version. 
You see, I no longer live in an area with a sizable Vietnamese population, and  I miss  my favorite Vietnamese foods.  But none are to to be found within a 2+ hour drive from my home. :(
What's a girl to do??
Well, improvise!
Not exactly authentic, but close enough for my tastes and the bonus is, this one uses a favorite of mine Carnitas which I normally have on hand in the freezer. 

Carnitas: A Mexican dish of little pieces of simmered and browned pork. Usually just seasoned with salt (and maybe some black pepper). I love carnitas!
Carnitas, also lend themselves to a number of other recipes . . .  So when I make a batch I always make extra as the meat  freezes and reheats beautifully, it can be tucked  into a warm tortilla, & topped with salsa for a satisfying snack or meal,  I've also used it as a filling for enchiladas, burritos and tamales, etc.   And you can shred the pork and add your favorite BBQ sauce,  while you reheat it,  it is a very flavorful filling in pulled pork sandwiches.

*~*~*~*~*





For my adulterated version of Banh Mi,  I shredded the  carnitas and added just a bit of water  to keep the meat moist while heating in a pan on the stovetop,  and also added a bit of Asian-style sauce.    I used Mr. Yoshida's original sauce -- I just added a little while warming the meat . Taste and add more sauce (and water)  if necessary,  until you are pleased with the flavor (and juiciness!)
Note: It doesn't take much of Mr. Y's because the sauce is concentrated. 
The traditional sandwich garnishes are  Du Chua  sweet/sour pickled vegetables (usually carrots and daikon) and slivered green onions, cilantro, thinly sliced jalapeño, sliced cucumber, mayonnaise or butter (I like mayo best here), and sometimes a drizzle of soy sauce (not necessary if using another Asian-style sauce.)
 For the authentic "Special" version a slather of  liver pate is spread on the roll.
 For my garnishes  I didn't bother to pickle the carrots or radishes  (Instead of daikon I used garden-variety red radishes  because that's what's most readily available here.) I love cilantro so I added lots, but just leave it out if you don't care for it.
Ummmm!  So good!! It made me very happy to (almost) duplicate one of my favorite Vietnamese meals.  If you can find good Banh Mi nearby ~ LUCKY YOU!
If not, this version will likely satisfy your craving. :D 
Oh! And rather than pork, you can also make Banh Mi with a number of other fillings. You can find an variety of other meat (and non-meat) ideas Here.  ~

Thank you for coming by for a visit today.
Blessings!  ~ mari xo



*Disclosure per FTC requirements:  I received no compensation for mentioning Mr. Yoshida's brand sauce.

Tamale Pie ~ Beef, Chicken, Turkey or Veggie

Maybe your mom or grandma made this for you when you were growing up?








Mine did.

And my mom added a secret ingredient which made her Tamale Pie stand out from the rest. I'll tell you about it below.

Usually using ground beef as the filling ~ but there is no reason you cannot use chicken, turkey (either ground, or cooked and shredded) or vegetables if you prefer.

This time I made it with lean ground beef and lean ground pork. But you might keep this in mind because it's a great way to utilize some of that leftover cooked turkey from Thanksgiving.

The other ingredients are diced yellow/brown onions, corn (I use frozen), tomatoes - canned diced or stewed (older versions of the recipe just call for tomato sauce but I like the chunks), fresh minced garlic, chili powder, oregano and cumin. Bell pepper (or diced, canned Ortega chilis), and Salt & Pepper.

Add chili flakes if you like, but I like this recipe mildly flavored.

My mom's secret ingredient?

A teaspoon or just a little more of cider or white vinegar stirred into the filling during the last few moments of simmering. It piques the flavors beautifully.

Some incorporate beans into the filling; kidney, black beans or even chili beans work well.

Oh, and I forgot to mention black olives. Nothing fancy, just good old California black olives from the can; they are mild and don't compete with the other ingredients.

Some versions sandwich the filling between the cooked cornmeal, but my mom always placed the prepared filling in a deep casserole then topped with the cooked cornmeal with no bottom layer of cornmeal, and that's the way I prefer it. I used finely ground Italian polenta this time and made individual size servings.

Then baked until hot and bubbling, you can sprinkle with grated cheese during the last few minutes if you like. Serve additional grated cheese, and sour cream at the table if you like.

Can be made a few hours ahead and refrigerated until time to bake.

My favorite tips for Tamale Pie~

• Make it as mild or as spicy as you like.
• Don't be locked into the ground beef version; you can use ground chicken or turkey.
• You can also use leftovers ~ shredded beef, pork, chicken or turkey, or make it all vegetable.
• Add beans if you like
• And most importantly; you'll probably want to ramp up the seasonings for todays tastes.
• Don't forget the cumin! :)
  
• Mom's Secret Ingredient?
• Stir in about a teaspoon (or a smidge more) of white or apple cider vinegar to the filling ingredients at the end of simmer time.

It is one of those casseroles that once you make it, you truly don't need a recipe ~ but here are a couple of links to recipes just in case you've never made this before. I always increase the seasonings because we prefer this casserole to be very flavorful.

Tamale Pie recipes:

Cooks.com

About.com

Simply Recipes

Tiny Brie, Prosciutto and Chutney Tart Bites

Crispy, Creamy, Salty, Sweet.

I devised this little warm appetizer mirroring a favorite pizza topping ~ Substituting creamy Ile De France Brie for the Roquefort.

You can use premade phyllo mini shells, or make you own ~(I use premade from the freezer section, and crisp them in a 350*(F) oven.)

Place a 1/2-inch cube of Brie or Camembert cheese in each cup. Return to the oven for a few moments, allowing the cheese to melt.

Remove from oven, add 1/4 to 1/2 teaspoon of something sweet! Your favorite fruit chutney, fig jam/spread, apricot jam, (a wee drizzle of flavorful honey or pure maple syrup, maybe?) on top of the melted cheese.

Form small, thin slices of prosciutto into rose shapes, placing one rose atop the cheese & chutney/fruit spread. (I make these while the cheese is melting in the tart shells in the oven and set them aside until the tarts are ready for assembly.)

Garnish with a small sprig of fresh thyme. Serve warm & enjoy!

Swedish Meatballs ~ Alton Brown's Version

Although I've made Swedish Meatballs many times, I cannot attest that the recipes I've used produce true Swedish Meatballs. However, this recipe from Alton Brown is very good, so I thought I would share it.

I served the meatballs over wide egg noodles, with a mix of steamed vegetables on the side, however these make terrific party food as well, served from a chafing dish with cocktail picks.

I suggest getting the leanest ground chuck you can find as the ground pork usually has plenty of fat in it. Traditionally Swedish meatballs are served with Lingonberry jam, so you may want to offer some at the table.

Swedish Meatballs

About 4 to 6 servings, or 30 meatballs

2 slices fresh white bread

1/4 cup milk

3 tablespoons clarified butter, divided

1/2 cup finely chopped onion

A pinch plus 1 teaspoon kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

[My addition; 1 teaspoon ground cardamom, optional]

1/4 cup all-purpose flour

3 cups beef broth

1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.)

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Recipe adapted from Alton Brown

Carnitas in Very Small Corn Tortillas and Parchment Cones

Carnitas de Cerdo en Pequeñas Tortillas de Maíz

Little Pieces of Browned Pork in Small Corn Tortillas

Well made carnitas (little pieces of browned pork) are one of my favorite Mexican foods. This way of preparation, from the central area of Mexico, is very flavorful, moist and crispy-tender if prepared properly. Just take care that the meat does not dry out, adding a little water as needed.

The meat is delicious simply wrapped in a fresh, warm tortilla with some fresh salsa, a couple of condiments such as radish slices, sour cream, cilantro sprigs, and some good guacamole if you have it.

This is my take on a smaller version, perfect for party food.

You may be able to find the very small fresh corn tortillas where you live, but they are not available where I am, so I make my own. They are very easy to prepare, and are infinitely better than the grocery store variety.

To serve these smaller sized portions, I like to make a cone of parchment paper, turn the warm tortilla into a cone then fill and garnish, and slip it into the parchment paper. Serving them this way make them much neater to eat as party food.

I use a classic recipe for cooking the meat, as I learned from Diana Kennedy. You will need a cut of pork with a good amount of fat to lean, this just will not work with a lean cut of meat.

CARNITAS (Little Pieces of Browned Pork)

A Dutch or French oven, or flameproof dish

3 pounds pork shoulder, skin and bone removed

(look for a piece with a fair amount of fat, it's necessary for this dish)

Cold water to barely cover

2 teaspoons salt, or to taste

Cut the meat, with the fat into strips about 2-inches by 3/4-inches or so.

Place the meat in the pot and barely cover with water, add salt and bring to a boil, uncovered.

Lower the heat and allow meat to continue cooking briskly until all of the liquid has evaporated, it should be cooked through but not falling apart.

Again, reduce the heat a bit and continue cooking the meat until all of the fat has rendered out of it.

Turn the meat until it is lightly browned all over and crisped on the edges.

If you are using the full 3 pounds of meat this may take about 45 minutes to an hour or so.

Diana's Notes: There is no need for an expensive cut of meat, shoulder, butt, or country style pork ribs are all suitable.

If you have a choice, the meat will cook more evenly if the pot or dish you cook it in is rather large and shallow. Resist adding too much water at the beginning of cooking time or the meat will fall apart during the frying stage.

Should you find the meat is still rather hard when the water has evaporated, add a little more water and continue cooking.

My Notes: Sometimes I cook the meat a day or two ahead of time, when reheating (in the oven, or on stove top) I add a little water to assure tender, moist meat.

These are delicious served in full size flour or corn tortillas a well.