Best Chris Mooneys Sardine Tartines Platter Recipes

Pig Head Platter image

Provided by Food Network

Categories main-dish

Time P2DT9h20m

Yield 2 to 4 servings

Number Of Ingredients 19

3 cups salt
3 cups sugar
6 chiles de arbol
5 cloves garlic
3 bay leaves
2 guajillo chiles
1 bunch cilantro
1 pig head
2 cups white wine
10 quarts lard
2 cups Salsa Verde, recipe follows
Serving suggestions: tortillas, salsas, cilantro, limes, onions and sea salt
10 pounds tomatillos, grilled
12 large cloves garlic
12 serrano chiles, grilled
6 poblano peppers, roasted and peeled
4 onions, chopped
3 bunches cilantro, chopped
Salt and pepper

Steps:

For the brine: Combine the salt, sugar, chiles de arbol, garlic, bay leaves, guajillo chiles, cilantro and 10 quarts water in a large stockpot. Bring to a boil and cook until the sugar and salt dissolve. Pour the brine into a 16-quart container and let cool in the refrigerator. Submerge the pig head in the brine and refrigerate for 2 days.
For the confit: Preheat the oven to 200 degrees F. In a bowl, mix the white wine with 2 cups water. Remove the pig head from the brine and rinse with the wine mixture. Place the head in a large pan and cover it with the lard. Cover the pan and cook for 8 hours.
To roast: Increase the oven temperature to 500 degrees F. Very carefully, pull the pig head out of the confit and place in a pan. Cover the head with the Salsa Verde and roast until the skin starts to blister, 20 minutes.
To serve: Transfer the roasted pig head to a wooden board and serve with tortillas, salsas, cilantro, limes, onions and sea salt.
Place the tomatillos, garlic, serrano chiles, poblano peppers, onions and cilantro in a blender and blend until smooth. Season with salt and pepper.

Last Minute Antipasta Platter image

Provided by Food Network

Categories appetizer

Time 20m

Yield 12 servings

Number Of Ingredients 15

6 ounces "baby" or fresh mozzarella
1/4 pound prosciutto, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound cappicolla, thinly sliced
1 (5 to 6-ounce) piece of asiago or aged provolone cheese
1 small stick soppressata (dried Italian sausage)
1 small stick pepperoni
4 ounces (1 small jar) marinated artichoke hearts
1/4 pound oil-dried black olives or similar olives
4 ounces (1 small jar) pepperoncini peppers
6 ounces or 2 pieces whole roasted red peppers
1 bunch fresh basil
1 teaspoon minced garlic
2 tablespoons olive oil
1 seedless cucumber, thinly sliced

Steps:

Use a separate cutting board for prepping and place a nice wooden board for the display in front of you. Unwrap all the meats and cheeses and lay them out next to your display board.
Place the baby mozzarella in a small dish and set on 1 corner of the board.
Roll the prosciutto like a burrito, fold the mortadella in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board. (There is no set way to roll the meats, just go with the way the meat is cut).
Slice a bit of each cheese, the soppressata, and pepperoni and place on board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and roasted red peppers.
To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers.

Nutrition Facts : Calories 289 calorie, Fat 24 grams, SaturatedFat 9 grams, Carbohydrate 3 grams

Piquillo Pepper and Sardine Tartines image

Provided by Jeanne Thiel Kelley

Yield Makes 12

Number Of Ingredients 9

12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
Extra-virgin olive oil
1 garlic clove, peeled, halved
1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
Sriracha sauce or other hot chili sauce (optional)
Fresh lemon juice plus lemon wedges for garnish
Very thin onion slices
1 1/2 tablespoons (about) drained capers
12 thick strips piquillo peppers or roasted red peppers from jar, drained

Steps:

Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
What to Drink:
With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.