bits and pieces

Tuesday, August 30, 2011

Calabrese Crisps with Honey Mustard Cream

BAKED. Not fried.
Alright sports fans. I have a confessions.

Rooferboy and I have finally done it. We talked about it. We weighed the pros and cons and we've decided to take the plunge.

It wasn't a decision we took lightly. We actually talked about it at some length and decided that it would undoubtedly make our lives more happy.

While some might disagree with our decision and say 'you're so young! enjoy your health!', when we saw it we knew. We had to have one of our own.

We bought a deep fryer.

Not only did we buy a deep fryer, we bought one made my my future 2nd husband Galen Weston. That's right, President's Choice has not only sanctioned my life choices but facilitated them.

That said, this is a strange introduction to Calabrese 'chips' as these are definitely baked, not fried. Nothing about this is fried. I just felt like sharing the good news. Also - I would not recommend frying these. They are slices of cured meat. They don't need frying (unless they are bacon and you have a bacon related death wish).

And yes, I realize I am presenting a recipe that is in essence, MEAT CHIPS. Think about it. You're welcome.

This is an appetizer/treat that you can make if you feel like baking cured meat. I promise - it is actually a lot more awesome than it sounds. Furthermore, these tasty and crispy little chips are really a mechanism for getting the honey mustard dip in your mouth. I used calabrese which is a spicier slice of meat as that was what we had in the house. I have also done this with thinly sliced chorizo. You could even swap in some salami if you wanted. We don't have such plebian meats in our house/we only had calabrese/I really don't know what I'm talking about/MEAT CHIPS.

a bunch of sliced meat. I think we did about 15 slices. 

for your dip:
2 heaping tbsp of FULL FAT sour cream/greek yogurt
1 tbsp mayo
1 small clove of garlic, grated/minced
1/2 tsp honey (you can omit this or swap out for stevia if you're watching your sweets!)
1/2 tbsp of ancient or dijon mustard (if you really like le moutarde, you might want to increase this to a full tbsp, but taste first)
dash of lemon juice
dash of tabasco
a small amount of minced flat leaf parsley for garnish

other things you will need:
some paper towels/a rack to drain your chips on. They will release a lot of oil when they cook (gross).
a baking tray to bake your meat on
a tiny bowl to mix your sauce in

  1. Preheat your oven to 325. 
  2. Put your meat slices on your baking tray. Bake for 7 minutes, flip, and bake for an additional 5-7 or until crispy. 
  3. While the chips are baking, combine all of your dip ingredients. Taste. Add more mustard/honey as you see fit. I like a nice even balance, but some like it sweeter/moutarde-ier. 
  4. Sprinkle with chopped parsley as a garnish (if you have it). Enjoy. In excess. Or moderation. Whatever. Meat chips.

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