No oils just its own drippings 🐷

nice hot dogs and mac and cheese with a lil green onion

with white rice and green onions

moley moley moley moley moley moley

The shop is called strawberry mania at Dotonburi. Enjoy!

Ingredients:

3 ounces prosciutto or speck

8 ounces mozzarella, ciliegine (the small mozzarella balls)

1 cantaloupe

10 small basil leaves

1-2 tablespoons olive oil

1 tablespoon balsamic reduction, or pomegranate molasses, see note

salt, to taste (I used a black lava salt)

Instructions:

For the Mozzarella Skulls:

Preheat the oven to 350ºF and set the silicon molds onto a rimmed baking sheet for stability. Lightly grease the interiors of the skull molds. Add a ball of mozzarella to each skull cavity. Bake for 6-8 minutes to soften the cheese - it will not melt but will become pliable. Use a folded paper napkin to press the softened cheese into the molds (the paper towel will absorb the liquid that is released from the mozzarella, which will be more than you think). Press the cheese well into the molds to get a good form, being careful not to burn yourself. Transfer the molds to the refrigerator and let chill for 8-10 minutes, then remove from the mold and repeat with remaining cheese until all the mozzarella is formed into skulls.

For the Prosciutto Crisps:

Lay the prosciutto on a rimmed baking sheet lined with parchment paper. Bake at 350ºF along with the mozzarella skulls for 10-15 minutes, or until darkened in color and crisped (they will crisp up more as they cool). Drain on paper towels to cool and absorb excess grease.

To Assemble the Salad:

Using a melon baller, scoop balls of cantaloupe and arrange on a plate. Tuck mozzarella skulls in and on top of the melon and then break the prosciutto into pieces and place around and between the melon and cheese. Finally, garnish with basil, salt, and drizzle with olive oil and balsamic reduction. Serve immediately.

Note: To make either balsamic or pomegranate reduction, cook 1/4 cup balsamic (or pomegranate) plus 1-2 tablespoons allulose in a small pan and bring to a simmer. Cook until reduced by half and the texture is syrupy. Set aside to cool. Can be made up to a week ahead and kept refrigerated.

You will only use about half the cantaloupe.

For the filling I used Cloudy Kitchen's lemon pie recipe and the pastry I used Erin McDowell's all butter pie dough. Personally I would just make the former unless you wanted to get fancy with pastry, that was written with a Graham Cracker base and it does sound lovely.

Made this for my son who is graduating with a CS degree

Delicious Italian style cheese pizza to christen the new home pizza oven