Meat Platter Recipes
MEAT PLATTER
A traditional starter dish infused with the tastes of Italy - perfect with warmed bread
Provided by Good Food team
Categories Dinner, Starter
Time 5m
Number Of Ingredients 6
Steps:
- Arrange the salami on a large platter. Loosely drape the prosciutto in a separate pile. Put the black olives in a bowl, in the centre. Serve with thick slices of the warmed bread, drizzled with olive oil and sprinkled with cracked black pepper.
SKELETON MEAT PLATTER
For meat lovers and the not-so-faint-of heart: This edible skeleton will likely bring a ghoulish chuckle from your guests.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 12
Steps:
- For the skeleton head: Cook the bacon in a medium nonstick skillet over medium-high heat until golden and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate; set aside.
- In a large bowl, combine the cream cheese, Cheddar, scallions, bacon, some salt and a few grinds of pepper and mix until fully incorporated.
- On a piece of parchment, mold the cheese mixture with your hands into the shape of a skull, then wrap the head in the prosciutto. Make 2 divots for the eyes and place the olive halves in the divots. Pinch the middle of the face together to make a nose and create an indent below the nose to make a mouth. Refrigerate until firm, about 20 minutes.
- For the skeleton body: Prepare a grill or grill pan for medium-high heat.
- Grill the pepper whole, rotating occasionally, until charred on all sides and slightly soft, about 10 minutes. Cut the pepper from stem end to bottom on one side to create one long piece of pepper. Grill the sausage coil in one piece, flipping halfway through, until opaque and completely cooked through, 10 to 12 minutes.
- To assemble: Position the skeleton cheese head at the top of a board or platter. Place the red pepper directly underneath the head and fold it slightly to create a heart. Align the baby back rib racks around the heart, one on each side, with the bony parts facing up to resemble a rib cage. Position the sausage coil under the rib cage to resemble intestines.
- Fill the space around the intestines, heart and rib cage with the pulled pork, tucking it under as needed. Refrigerate until ready to serve.
- Serve with sliced baguette and assorted crackers.
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