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2006-10-06 -Short Attention Span Theater-

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Posted by Zenster 2006-10-06 05:00|| || Front Page|| [5 views since 2007-05-07] Top

#1 Boston Baked Beans With Salt Pork And Canadian Bacon
A Traditional New England, with the addition of Canadian bacon,

Preparation time: 1.5 hour

Cooking Time: 5 to 7 hours

Makes: 8 servings

Ingredients:
16 Ounces (2Cups) dry navel beans
2 quarts cold water
¨ö teaspoon salt
¨ö cup molasses
¨÷ cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
4 ounces Canadian bacon
1 medium onion, chopped

Optional:

Preparation:
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes, remove from heat. Cover; and let stand 1 hour. (Or add beans to cold water and soak overnight)

Add salt to the beans and water; cover and simmer until beans are tender, about 1 hour

Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard.

Cut the salt pork in half; score one half. Grind or thinly slice the remainder and the Canadian bacon.

In a 2 quart bean pot or casserole (I prefer the bean pot), combine the beans, onion, salt pork and Canadian bacon.

Pour molasses mixture over and top with the salt pork

Cover; bake in 300¡Æ oven for 5 to 7 hours, adding liquid as needed.

Posted by Jack Bross">Jack Bross 2006-10-06 09:13|| achievergroup.com]">[achievergroup.com] 2006-10-06 09:13|| Front Page Top

#2 oops,
The measurements did not come out. they are:

one-half teaspoon salt
one-half cup molasses
one-third cup brown sugar

Posted by Jack Bross">Jack Bross 2006-10-06 09:18|| achievergroup.com]">[achievergroup.com] 2006-10-06 09:18|| Front Page Top

#3 Again, the coding ate some of the ingredient measurements. How much:

¨ö teaspoon salt
¨ö cup molasses
¨÷ cup brown sugar

do we need?

Posted by Seafarious">Seafarious 2006-10-06 09:19|| 2006-10-06 09:19|| Front Page Top

#4 We now skip over the large area of people who do not eat pork and head straight for the home of one of the most famous pork preparations of all, namely, Parma Prosciutto

Grissini con Prosciutto
Italian Appetizer of Ham Wrapped Breadsticks

Note: This is a super simple and delightful appetizer for an Italian dinner, buffet, cocktail party or most any dinner at all.

Preparation Time: 45 Minutes Total

Serves: 6-12 People

Ingredients:

¼ Pound Thin Sliced Parma Prosciutto (San Daniele is the best Ive had)
4 oz. Bread Sticks (avoid ones with a really hard crust)

Preparation:

Wrap one slice of the prosciutto around a breadstick in a long continuous spiral until the entire length of it is covered. If the slices of prosciutto are small, overlap two of them to complete the task. Continue until one or the other ingredient runs out.

Pile the wrapped breadsticks like firewood on a glass or ceramic plate and cover with cling wrap. Allow the prepared breadsticks to age for 30-45 minutes. Serve immediately.

Note: Aging these delicious appetizers is the secret to their flavor. During the 30-45 minutes that they rest, moisture from the ham permeates the bread and softens it slightly. The strong aroma floods your senses with each bite of tender prosciutto.

Posted by Zenster">Zenster 2006-10-06 23:26|| 2006-10-06 23:26|| Front Page Top

#5 Antipasto Platter
Italian Appetizer Plate

Preparation Time: 20 Minutes

Serves: 10-20 People

Ingredients:

¼ Pound Asiago or Parmesan Cheese (shaved into curls)
¼ Pound Gorgonzola dolcelatte cheese
¼ Pound Solid White Albacore Tuna
2 oz. Thin Sliced Prosciutto Ham
2 oz. Dry Italian Salami (thin sliced)
2 oz. Pepper Salami or Hot Copacola (thin sliced)
2 oz. Toscana Style Salami (thin sliced)
½ Cup Marinated Artichoke Hearts
¼ Cup Pepperoncini
¼ Cup Marinated Button Mushrooms
¼ Cup Green Olives
¼ Cup Ripe Black Olives
Pickled Cherry Peppers
Anchovy Filets (rinsed and patted dry)

1 Head Romaine Lettuce (to line plate)

Options:

Sardines (I recommend the King Oscar Tiny Tot brand)
Cubed ham
Cherry tomatoes
Salt cured olives
Hard-cooked eggs

Preparation:

Chill a large platter for 30 minutes in the freezer or your refrigerator. Remove any soft cheeses from the refrigerator and bring to room temperature. Rinse the anchovies or drain the sardines and place on paper towels. Drain the marinated vegetables, peppers and olives. Shave the Asiago or Parmesan cheese into curls using a potato peeler.

Cover the chilled platter with flattened Romaine lettuce leaves. Fan out the sliced meats and cheeses. Array the vegetables as separate wedges in between the different meats and cheeses.

Notes: If you have not tried Gorgonzola dolcelatte cheese, you are in for a treat. It is an incredibly addictive soft blue cheese. Substitute with Cambozola or Blue Castello. Serve with cibatta bread, Stoned Wheat Thins or Ak-Mak crackers.

For extra fancy presentation, stuff cornettes of sliced ham with garlic herbed cream cheese. Cherry tomatoes can be scooped out with a melon baller and piped full of tuna salad or creamed Gorgonzola using a pastry sack.

Posted by Zenster">Zenster 2006-10-06 23:52|| 2006-10-06 23:52|| Front Page Top

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