"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 04-02-2007, 09:55 AM   #11
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893

Place 24 fresh oysters on a baking tray & sprinkle with 2-3 T. of Balsamic vinegar.
Chop 6 slices of prosciutto & sprinkle over the oysters.
Sprinkle w/cracked black pepper & place under a broiler for 1 min., or till the prosciutto is starting to crisp.
I put the oysters on the bbq and grilled till they popped opened, topped with the balsamic, prosciutto & pepper - make sure they are in the 'cup' side of shell - and put back on grill till heated thru.
"24 "


and this wonderful dish from Wayne Gisslen's book -

Professional Cooking, Wayne Gisslen

6 Ozs sugar
10 ozs water
1 1/2 lemons, zest only
3 sprig Rosemary
4 1/2 lbs Monkfish fillets
1 lb Prosciutto, sliced
as needed olive oil
5 ozs Black olives, pitted, coarsely chopped
12 ozs Tomatoes, peeled, seeded, & chopped
4 ozs capers
1/2 oz chives, chopped
7 ozs olive oil
as needed whole chives for garnish

To prepare a syrup, dissolve the sugar in the water over low heat, bring
to the boil, then remove from the heat.
Add the lemon zest & rosemary sprigs and let stand to cool.
Brush the monkfish w/the syrup & lay on to the prosciutto ham.
Roll the ham around the fish & tie securely w/string.
Brush w/olive oil & sear under a broiler or salamander.
Finish cooking in a mod hot oven 375
Remove from the oven & allow to rest a few minutes.
Prepare a relish by mixing together the olives, tomato, capers, chives,
& olive oil.

Slice the rested monkfish into thick (~1" thick) slices resembling
tournedos, allowing three per person. Arrange on plates.
Spoon the relish around the fish.
Garnish w/whole chives laid across the plate.

an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 04-02-2007, 10:52 AM   #12
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
I like to put a some goat cheese on it and roll it up and eat it. It is quite tasty that way.

sattie is offline   Reply With Quote
Old 04-02-2007, 11:31 AM   #13
Executive Chef
Join Date: Oct 2004
Posts: 4,356
In a pinch, if you don't have pancetta, I would use proscuitto in a carbonara dish -- another thought is is a ricotta calzone.
mish is offline   Reply With Quote
Old 04-02-2007, 01:47 PM   #14
Master Chef
SizzlininIN's Avatar
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Well curiosity got the best of me and I couldn't wait for DH to sample it with me for the first time.....shame shame I know .

I have to say I'm a bit disappointed. Its not at all what I thought it would be. I tried it by itself.....I made a few asparagus prosch. spears and finally I grilled some italian bread with evoo and rubbed it with garlic and then added the prosc. and some italian cheeses. Its the flavor of the meat itself that I'm still surpised about . I don't know if its because I'm so used to the smokey flavor of ham type meats or what. But the prosc. was sweet flavored and that was a surprise for me. I'm not saying I don't like it ...I did.... but its just I thought I'd go crazy over this stuff.
Oh well at least now I can say I've tried it. Oh and I def. won't give up on it I'll try it in other recipes too.
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 04-02-2007, 01:47 PM   #15
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,495
Oyster and proscuitto...Now that get my attention!
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 04-02-2007, 04:12 PM   #16
Head Chef
elaine l's Avatar
Join Date: Aug 2006
Posts: 2,098
Ahhh just peel it off the paper and eat. Love it.
elaine l is offline   Reply With Quote
Old 04-02-2007, 06:19 PM   #17
Chef Extraordinaire
middie's Avatar
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
Chop it up and put it into an alfredo sauce. Deelish !!
middie is offline   Reply With Quote
Old 04-02-2007, 06:23 PM   #18
Executive Chef
Join Date: Nov 2004
Posts: 3,837
throw it into a stir fry.
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
kleenex is offline   Reply With Quote
Old 04-02-2007, 07:33 PM   #19
Executive Chef
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
I really hope they carry a quality prosciuto... honestly it can really be a hit or miss. I always stick to Prosciuto di San Daniele or di Parma, those are the absolute best, if quite costly, with the right aging procedure and saltiness. Maybe it is a drawback of being here where you can find all sorts of prosciutos good bad and ugly, but there are so many cheaper, generic prosciutos that makes me go
See if they can let you taste it. It should be not too moist, on the salty side and doesn't taste like as if you are eating a raw bacon.

If you get a good prosciuto, enjoying it just as is, with figs or melons, would be the way to go as some others suggested.
If it is a bit of a disappointment, chop it up, sautè it and use it for pasta sauce or frittata.
But I really hope you will find a good one!! Good luck!

Edited: Aw, typical "speak before think" Licia again... I just saw your latest post, sorry it was a bit of a disappointment... yes, the "sweeter" prosciuto can often be an acquired taste... but as I said, less than "cutting edge" quality prosciuto can still be enjoyed cooked. You can substitute anything that calls for ham or bacon, for a bit of twist.
urmaniac13 is offline   Reply With Quote
Old 04-02-2007, 08:31 PM   #20
Senior Cook
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
blanched asparagus spears wrapped in proscuitto and rolled in to filo dough. Butter then entire "Cigarette" and cut into bite size pieces and baked at 325 for about 4 to 6 mins its awesome for Hors D'oeuvres

Cook for love and passion not for money
tsi88kid is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.