A Use For Proscuitto

DC mom is getting married in the Fall. Her daughter, Suzy and I have been tossing around food ideas for the reception. This one I have been playing with for a couple of weeks and I think its ready for production. Basically its a Caesar Salad you can eat with your hands.



Caesar Spring Rolls

Dressing
1/4 C Light Mayo
2 T Romano, grated finely
1 t Anchovy, minced
1 T Lemon (or kumquat) juice

Croutons
1/2 C Sourdough bread, cubed
1 T Butter
1 T Olive Oil
1 Clove Garlic, minced

Roll
8-10 Rice paper wrappers (8.5" diam)
16-20 slices Proscuitto (very thinly sliced)
4-6 leaves Romaine; lenghtwise cut into 1/4" strips
1-2 C Arugula



1 Croutons - Heat butter and oil over med. high heat. Sautee garlic for 30 seconds then add bread cubes. and sautee until golden. Turn out on paper town and season with salt and pepper.

2 Dressing - Whisk mayo, romano, anchovy and lemon juice in a small bowl. Season with salt and pepper. Store in fridge.

3 Rolls - Soak each wrapper in luke-warm water until soft, less than a minute. Lay on piece of wax paper and blot dry with paper towel. Top each with 2 slices of proscuitto, covering entire wrap. Add a mound of romaine and arugula in a lengthwise column close to one end of the wrapper. Tight roll the wrapper then wrap the roll in saran wrap and stick in fridge.

4 When you're ready, trim the ends off all rolls then cut each into 4 pieces. Stand pieces on end then top each with a dollop of dressing, pressing a crouton or two into the dressing. 8 pieces should do for a serving. Grate romano over the top, add a little fresh pepper. Serve with extra sauce, if there is any.


Servings: 4

(Yes, I know its a crap picture but imagine it as if I had not rushed through the assembly and if I had taken a decent picture.)

A Use For Scallops

About that sampling I conducted last week with Highly Elusive Urban Tara and Big Mike. (with cameo appearance by Hotel Godess, who subsequently fell asleep on my sofa after a 16 hour workday).

It was approved in a 3 to 0 vote, therefore passed on to you. (we could not count Hotel Godess' snore as an actual vote :)

Scallops On Asiago Garlic Toast

1/2 Lb Scallops
4 Tblsp Butter
2 t Northwood Seasoning
4-6 Slices Crusty Bread
3 T Olive Oil
3 Clove Garlic, crushed
2 Ounce Asiago cheese, finely grated
salt



1. Place garlic in olive oil and let fuse for at least 2 hours.

2. Preheat broiler. Brush both sides of bread slices with garlic-spiked olive oil. Sprinkle bread with a small amount of salt.

3. If scallops are large cut them into bite-sized pieces. Melt butter in a medium skillet over medium heat, add scallops and sprinkle with half of the Northwood Seasoning.

4. Put the bread under the broiler, keeping an eye out since they will brown quickly, about 1 minute until golden. Remove from broiler, sprinkle with Asiago then pass under the broiler again for 30 seconds to melt.

5. After the scallops brown (about 2 minutes) flip them over, sprinkle with the rest of the Northwood Seasoning and brown the other side (about 1 minutes) Remove from heat then press the scallops lightly into the bread. Serve.