Friday, October 18, 2013

Antipasto Kabobs and Bacon-Wrapped Roasted Potato Wedges

Last Saturday after driving up to look at a wedding venue - and hoping Jamie would love it as much as I did - we stopped on the way home for groceries for dinner.

I had been wanting to braise lamb shanks in the Dutch oven with honey and raisins, and had been salivating over this recipe from Saveur.  The lamb shanks were tender and savory, but not nearly pretty enough to photograph, so I didn't include any photos of those.

But with the lamb, I made some wonderful baked potato wedges, wrapped in bacon and seasoned with salt, pepper and garlic, then drizzled with a little honey after roasting.

They went perfectly with the lamb, but would go well as a side dish with so many meals, especially with a dipping sauce on the side.

Since the lamb had to braise for 3-4 hours, we ate a snack of antipasto kabobs while watching a movie, the lamb simmering away on the stove.

Antipasto snacks are some of my favorite foods, because between the mixed olives, cheese, tomatoes and salami, there's so much variety to taste and sample.

It was another relaxing Saturday at home with the person I love most.

One Year Ago:   Apple Tart with Pecan Shortbread Crust
Two Years AgoA Night at the Ballet, a Pizza, and Meeting Alton Brown

Antipasto Kabobs

  • olives
  • cherry tomatoes
  • cheese
  • salami or prosciutto
  • fresh basil leaves
  • small wooden skewers
  • olive oil and/or balsamic vinegar
  • cracked pepper

Gather all your ingredients - the more variety with the olives, cheeses and meats, the better.  Assemble the skewers and arrange on a platter.  Drizzle lightly with the oil/vinegar and sprinkle with the cracked pepper.

If making in advance, you can assemble the skewers a day ahead of time, cover with plastic wrap and refrigerate until ready to serve, drizzling with the oil/vinegar before serving.

Recipe from Curly Girl Kitchen

Bacon-Wrapped Roasted Potato Wedges

  • 2 russet potatoes, scrubbed
  • 6 slices bacon (or prosciutto)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon coarse kosher salt
  • 2 tablespoons honey, warmed
  • 2 tablespoons chopped fresh parsley

Preheat the oven to 350; line a baking sheet with foil and spray with non-stick spray.

Cut each potato in half, lengthwise, then cut each half into 3 wedges, so you have a total of 12 wedges.  Cut the bacon strips in half, lengthwise, so you have 12 strips.  Wrap the strips of bacon around the potato wedges, securing each end with a toothpick if needed, and place on the baking sheet.

Drizzle the potatoes with the olive oil, and sprinkle with garlic powder, pepper and salt.  Roast at 350 for 30 minutes, until the potatoes are nearly tender.  Increase the oven to 425 and roast for an additional 15-20 minutes until the potatoes are tender when pierced and the bacon is crisp.

Drizzle the potatoes with the honey and sprinkle with parsley.

Yields 4-6 servings

Recipe from Curly Girl Kitchen, inspired by Food Network Recipes