Un-Recipe Files – Strawberry and Prosciutto Grilled Bread

  

This is such a simple and delicious appetizer.  It received rave reviews every time I made it. 

Cut a loaf of French bread in half lengthwise.  In a small bowl mix olive oil and a good dose of salt and pepper.  Brush the seasoned oil on the cut sides of the bread and grill until lightly charred and toasty. 

This cutting down the center thing was a revelation.  In the past when I grilled bread (like for this whipped ricotta appetizer) I cut individual pieces of bread, brushed with olive oil, and then grilled each one.  Then one time my cousin’s husband was helping me in the kitchen and did it in two large pieces.  Duh.  Why didn’t I think of that??

After the bread is perfectly grilled slice into pieces, top with strawberry jam or preserves, and then top each piece with some prosciutto.  Of course, if you can get your hands on some homemade strawberry jam that is the best.  I’m spoiled.

It is salty and sweet and chewy and crispy all at the same time.  Yum.  I'm hungry.

One year ago on Perfecting the Pairing: Pesto Turkey Burgers with Goat Cheese

Two years ago on Perfecting the Pairing: All Purpose Breakfast Casserole

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Coconut Cream Pie

Perfect Pairing:  Chilled bowl and beater

 

Let me just start by saying this is not your standard coconut cream pie made with a box of pudding.  No no no, this is a very special version. 

 

It is so special that people were eating it straight out of the pie plate.

 

This is the kind of pie that got people talking, they were telling friends and family about it.  Ok, so maybe it was my mom telling my cousin…. But still, people were talking.

 

The pre-baked crust (you should use my favorite tried and true press, no-mess crust) is filled with a homemade pastry cream then topped with freshly whipped cream and toasted coconut.  Here is a tip from my mom, chill your mixing bowl and beaters before making the whipped cream.  It will help increase the volume of the whipped cream, and it will whip faster.  Another tip?  Don’t over mix whipped cream…. It will turn to butter. 

 

We found that this pie was even better the day after you make it.  I would suggest keeping it in the refrigerator for a day before serving it. 

One year ago on Perfecting the Pairing:  7-Up Biscuits

Two years ago on Perfecting the Pairing:  Zucchini Banana Chocolate Chip Walnut Bread

 

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Spicy Tomato and Avocado Shrimp Dip

Perfect Pairing: Organized grocery list

I think the original concept for this dip came from a Super Bowl party my mom attended years ago.  I have adapted it through many trials and it is always a hit.  It seems like a big bowl of dip, but there are usually no leftovers. 

I have to admit that the measurements are more of a suggestion than an exact science.  I don’t measure anything; I just toss in what looks good.  It requires multiple tastings throughout the process to adjust the seasonings…. A tough job, but someone needs to do it!   I like the Cajun Chef Hot Sauce but I am sure any Cajun flavored hot sauce would be fine.  The blackening spice can usually be found near the fish counter.  While you are there pick up some pre-cooked shrimp or buy it frozen.  This is one dish that does not really benefit from peeling, deveining (yuck) and cooking your own shrimp.  Serve it up with some salty tortilla chips!

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