Meat Platter Recipes
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.
DELI SANDWICH PARTY PLATTER
Four kinds of meat, two kinds of spread and an assortment of breads add up to dozens of delicious sandwiches guests can assemble themselves. Cost: $66.81 TIP: To serve 24, we suggest buying a package each of plain and whole wheat mini bagels, plus one loaf sourdough bread and one French baguette. But mini bagels, mini croissants, dinner rolls and cocktail rye are shown in the photo.
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- Arrange lettuce leaves on a serving platter; top with deli meats, rolled up if desired. Serve with hummus, cheese spread, breads and bagels.
Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 1235mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
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.
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
DELI MEAT AND CHEESE PLATTER
People who like deli sandwiches like deli meat. And that's everybody! So you can be sure this Deli Meat and Cheese Platter will go over well.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 28 servings, about 3 slices meat and 2 pieces cheese each.
Number Of Ingredients 5
Steps:
- Arrange meat and cheese on large platter.
- Serve immediately. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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- (Optional step): If you're using wood, spread a layer of parchment paper on your board so that the fatty foods like meats and cheeses don't leave grease stains. If you are using marble, like I did, or a metal sheet pan, no protection is required.
- Start by choosing one or more focal points. It can be anything! I placed a few bowls of jam, hummus, pomegranate seeds, and mozzarella balls with olives on the board first to establish my focal points. They are usually placed either in the center or in spots where you will place other items around. But in this case, since those bowls are not filled with the main items (meats and cheeses), you will have to leave enough space to layer the main items around those focal points. These small bwols make the board more visually appealing, especially if you choose some with different sizes/height/shapes.
- Next, layer one ingredient at a time on the board, starting with the 2 key items: cured meats (like Calabrese, prosciutto, and capocollo) and cheeses (I chose a hard cheese like cheddar which is popular among kids, and some other hard cheeses like manchego, loved by adults).
- Then arrange the starches, such as crackers, breadsticks, and toast on the board, followed by the seasonal fruits and veggies on the board. Different colors of produce make for a bright, vivid, and beautiful board! I picked some that my kids would eat such as grapes and strawberries.
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