This spring or summertime dish adds a touch of sophistication and kapow to grilling asparagus. It is based off of a sauce by Mean Chef, #41126, used with BBQ shrimp. The key lies in the contrast between seasoned, grilled aspargus and the subtle herbed cream. A possible variation would be to substitute cream cheese for goat cheese, though I have not tried it.
This recipe is actually a pie filling that I adapted to impress chicks in college. It is quick, simple, and rich. Possible variations would include adding mint, orange liquor, rum, or other such flavorings. Consider topping with shaved chocolate, a mint leaf, berries, etc.
This quick recipe is perfect for impressing a dinner party. It is combination of the goat cheese stuffed tomatoe receipe by Nano2 #64641 and a little love fo' my Iowa-born, ham lovin' madre and grandmadre.
Do not be intimidated by the ingredients. Prosciutto will cost $3.50 at the deli counter - no more than a tank of gas or a mocha. Make sure to ask that they shred it (extra thin slicing) and you'll swear it looks like a pound.
Possible variations: cream cheese for the goat cheese; a 1/8 pound ham & 1/8 pound salami for proscuitto though I have tried neither.
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