jimmyprosciutto

sharing (Italian) food to enjoy life

Posts Tagged ‘deli meat’

Barbequing to beat the heat

Posted by Jim Carfrae on July 23, 2012

I had a few friends over for an afternoon of sun, swim and shade. Not wanting to heat up the house I went for the super simple: fire roasted tomato bruschetta (BBQ) on slices of a toasted baguette. To round it out I served some pâté, a bottle of crisp sauvignon blanc, and sliced up a Mastro Siciliano salami chub.

I can report there was only pâté left over. I think I used a bit too much onion in the bruschetta, and no one seemed to mind: http://www.sharemastro.com/recipe/fire-roasted-bruschetta/

Fire Roasted Bruschetta

Last week my wife perfected cooking a pizza on the BBQ: get it up to 450-500, turn off two burners where the pizza is places, leaving the other on high. If the temperature drops to 350, turn on the middle burner and rotate the pizza every 5 minutes to minimize direct heat, (you might need to adjust temperatures a bit, I would not rely on the BBQ thermometer). There were some enjoyable adventures along the way: trying to balance the pizza on the upper rack led to a huge droop and much of the contents falling to blackened end; and the burnt Frisbee of course.

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Daughters know

Posted by Jim Carfrae on February 15, 2011

My daughter has invented the ultimate “gourmet” KD, disagree at your own peril.

Her secret ingredient is Mastro Salametti Hot:

The outcome:

If I ate KD, my secret ingredient would be pancetta.

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(Pro-shu-toe), How to Order

Posted by Jim Carfrae on December 18, 2009

We did a little survey, it turns out 67% of Canadians can’t spell prosciutto; and good luck finding the best prosciutto blog on the web when you are looking for jimmy “proscooter”.

I don’t know how many people can’t say it, I think this actually holds some back from ordering at the deli service case. If that’s you, order with confidence:  “14 slices of ‘pro-shu-toe’ sliced as thin as you can”. A few guidelines:

  • Usually the server will hold up the slice to show you how thin it is. The key measure is the drape or limpness of the slice; it should hang in all directions.
  • The setting depends on the slicer; you want the lowest setting it will go to with the slice staying intact.
  • The end of the ham gets smaller, this is okay if you are using for a sandwich, but not if you are using in an appetizer.  Don’t be shy to ask for a large slice if that is what you need.
  • Most delis will lay the slices flat and beside each other. Once the layer is full, they will put on a layer of cellophane and continue with the next layer. When I was in Italy they sometimes draped the slice in almost a flower, several beside each other and the same layer of cellophane after the layer was complete.

I like to have a pre-sliced package in the fridge, unopened for emergencies, the rest of the time I order from the service case so I can get the exact thickness, actually the thinness I prefer. Check out this quick video to realize how much the average person knows about prosciutto, and for a smile:

http://www.youtube.com/watch?v=bLxzZj3fVvs

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