Prosciutto-wrapped Cantaloupe in a Firecracker Lime Sauce

It's getting into the season where people have parties! I'm so excited! I love getting together with my favorite people and laughing and talking and cheering each other onward to remarkable and amazing things! In a life where working like crazy is just "part of the deal", the time we get to spend with our "peeeeeps" is what makes it all worthwhile. So here's one of my favorite appetizer recipes from catering and gatherings.

Prosciutto wrapped melon is a classic appetizer. It has been for years in culinary circles. The salty sweet contrast is delightful with a hint of smokiness from the meat.  It is a great make-ahead magic appetizer.  What isn't classic in my version is the addition of a really rockin' sauce. It's not the mint stuff.  Don't ask me why. I just don't like mint with prosciutto.  There. I said it.

On the other hand...This sauce adds a chile and lime firecracker pop that will absolutely take it over the top. It doesn't overpower the flavors of the melon and prosciutto.  Most firecracker sauce recipes are more oriental in flavor and include soy sauce and ginger. This one is completely different from those varieties and highly addictive. The sauce takes just a few ingredients, you probably already have most of them on hand.  The thing I like best about them is that you can make the melon balls wrapped in the prosciutto up to a day ahead of time and wrap the tray in plastic. Then, just before serving them add a drizzle of the sauce. I like appetizers like that, since I want to be in the middle of the festivities with my friends.   So here's the magic... I think you'll love it.

My Favorite Firecracker Lime Sauce

1 cup honey
2 Tablespoons Sriracha sauce
1/4 cup Rice vinegar
1/4 cup lime juice
1/2 cup Extra Virgin Olive Oil
zest of 2 limes
1 Tablespoon Chile flakes
1 tsp salt
1 tsp pepper

Directions: Whisk together all the sauce ingredients in a bowl and set aside. Yields 2 cups

To Serve you will need:

1 cantaloupe
24 slices  high quality prosciutto, cut in half
48 frilled or twisted toothpicks

1. Cut the cantaloupe in half. Remove the seeds. With a melon-baller, scoop out rounds of melon, as you would if you scooped ice cream. 
2. Wrap each melon ball in 1/2 a slice of prosciutto and secure with a toothpick where the slice meets.
3. Place on a platter.
4. At service drizzle the  a few tablespoons of sauce over the melon balls and garnish.

There you go darlings! Have fun at your parties.


Always My Very Best,
Your Friend Chef Tess

Chimichurri and Roasted Garlic Mac-n-Cheese

I shared Twisted Mac and Cheese of the Day Base Recipe earlier.  If you are looking for a perfect macaroni casserole style recipe, here's my family favorite. It freezes beautifully. It works perfectly. Every. Single. Time. Just remember the secrets for success ( here ).  

Over the next few weeks I'll be sharing some of my favorite twists on this base that will make your life simple!  

Enters...the Chimichurri!  This is just a twist that will rock your world! I adapted this recipe from  a Bon Appetit Chimichurri Recipe that I loved for beef. 

 If you're not familiar with it...Chimichurri is a sauce that is traditionally used as a marinade for meat in Central and South America. I almost want to call it a vinaigrette based pesto if I over simplify what it is.  I fell in love with it the first time it's flavors were unleashed on my pallet! It really lends a powerful punch of flavor and there are hundreds of variations on the internet.  This one is special because it is what I use for meat, but also for vegetarian dishes like this twisted macaroni.  I simply stir 1 cup of the prepared sauce into the base recipe and top it with roasted garlic.  Suddenly, everyone can't stop eating the pasta!

Here's my recipe for the sauce...

Chef Tess' Chimichurri Sauce

1/3 cup red wine vinegar
2T fresh lime juice
1/2 tsp kosher salt
4-5 cloves garlic
1 shallot 
1/2 jalapeno, seeded
1 cup minced fresh cilantro
1/2 cup minced fresh parsley
1 cup extra virgin olive oil
1 tsp dry oregano
1/4 tsp ground cumin


Combine all ingredients in a covered food processor and pulse until smooth.

For the mac-n-cheese, scoop one cup of chimichurri in the base mixture and bake according to the original directions.  Top with roasted garlic, lime, and spices to taste.  We serve it with Sweet and Hot Slow Cooked Pork...

There you go darlings! Fast and easy delicious additions to your freezer meal collection!

Always My Very Best,

Your Friend Chef Tess

Great Grandma's Chile Sauce

I love home canning. It is one of my favorite things, though I admit at first I was very intimidated to try it. Culinary School completely freaked me out about any kind of food born illness, and improperly done, home canning can be lethal. However, after several years of study and practice, I have come to terms with me fear. I "home can" on a regular basis. Basic sanitation is the key to safe canning. If you have never tried canning, please study first. I don't want anyone getting sick. One of my favorite books on the subject is called "Canning For Dummies" by Karen Ward. Very comprehensive and helpful! I think it is high time I started posting some of my best recipes here so that others may also benefit. So here's the start.

This recipe is for a family favorite. It really is my Great Grandma's Chile Sauce recipe and it is a tradition. I adjusted some of the spices. So I guess it is technically my recipe now. I use it in place of ketchup sometimes or as the base for BBQ sauce. It is also amazing in meatloaf, as a condiment for just about any meat. Once you try it I think you will agree. At any rate, I wanted to have it here as a reference for everyone. Maybe someday I will have it in grocery stores. Until then you will have to make your own. Enjoy.

Chef Stephanie's Chile Sauce
adapted from my Great Grandma Hill's original recipe ( It's as old as the Hills! Haa haaa)

6 quarts of tomato puree (2 #10 cans)
2 large onions, chopped fine
4 red or green bell peppers, chopped fine
3T salt
2 C brown sugar
1T curry paste
1 1/2 tsp clove
1T nutmeg
1T cayenne pepper
1 1/2 tsp allspice
2T cinnamon
1T celery seed
2T ground fennel seed
1 1/2 cup cider vinegar
1/4 cup garlic powder
Combine in a very large 5 gallon stock pot and simmer 2-3 hours until very thick. Spoon into sterile canning jars and seal with prepared canning lids. Boiling water process 15 minutes for half pints and 20 for pints. Yield 24 cups.