jimmyprosciutto

sharing (Italian) food to enjoy life

Posts Tagged ‘salami’

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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Italian “Tapas” and Sherry

Posted by Jim Carfrae on December 21, 2010

The Spaniards have done a great thing with the word “tapas”. It communicates so much, and leaves many doors open. My wine expert friend Ramesh recently was in Spain for a course on Sherry – not your mother’s sweet pre-dinner aperitif either.

He tells me, for I know little of sherry, that there are many Sherries from ultra-sweet to bone dry. The dry Sherries work very well with the tapas we might call charcuterie – so this is my Christmas Eve plan given my mother has said we are doing only appetizers.

My plan goes as follows:

Cacciatore – sliced thick and on the diagonal

Mini-Milano grilled sandwiches – my daughter’s favourite and she will make them. (see https://jimmyprosciutto.wordpress.com/2009/11/13/cooking-with-my-kids/)

The proven pleasers, one-bite pancetta cups filled with Caesar salad, (see https://jimmyprosciutto.wordpress.com/2009/11/26/a-master-chef-from-the-canadian-institute-of-culinary-arts-science/)

And for something new will try this “christmasy” idea: http://www.howsweeteats.com/2009/11/25/holiday-appetizers-101-baked-brie-with-cranberry-pancetta-and-spiced-pecans/

And the sherry, per Ramesh’s recommendation is Lustau Amontillado, although I have had to search and source to find.

I promise a full report …

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