Fig Jam, Caramelized Onions and Parmesan Cheese
Sautéed Mushrooms and Manchego Cheese
All three were delectable and devoured in no time flat!
Our salad featured freshly-harvested greens from M.'s garden....just so delicious.
The next day, we strolled along the Block Party in downtown Ocean City. It was a delightful day -- quite crowded -- and we all walked away with some goodies, including some to satisfy our appetites, like this soft shell crab cake sandwich from IKE's. Yum.
by: NYTimes Cooking
1 ½ pounds boneless skinless chicken breast cut into 4-ounce pieces
Salt and pepper
1 tablespoon chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
6 thin slices proscuitto
6 slices fontina cheese (about 4 ounces)
Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.