Lunchbreak: Finger food from Paramount Events

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Paramount Events
1932 W. Lake Street
Chicago
(773) 880-8044
www.paramounteventschicago.com

Butternut Squash and Mozzarella Skewers
Parmesan, Sage, and Truffle Oil

Ingredients (makes 20pcs)

1ea Butternut squash, Cut into 3/4-inch cubes
1oz conola oil
2oz unsalted butter
20pcs pearlini mozzarella
1pinch red pepper flakes
1oz chiffonade sage
1oz microplaned Parmesan-Reggiano
1T Truffle Oil

Pan roast the butternut squash in a heavy bottomed pan with vegetable oil and butter. Heat the vegetable oil in the pan until just smoking. Add the squash, kosher salt and black pepper. Toss a few times to coat, and then add the butter. Cook until al dente. Skewer the finished squash, and mozzarella cheese. Micro plane the parmesan, and toss with sage, red pepper, and drizzle with truffle oil.

Bacon Wrapped Grissini Sticks

Ingredients

1Lb Thinly Sliced Applewood Smoked Bacon
30 Long Thin Bread Sticks, Grissini Stirati
1/4Lb Light Brown Sugar

Cut the bacon in half lengthwise. Dredge lightly in brown sugar. Tightly wrap the grissini with the bacon leaving about two inches unwrapped at the opposite end. The bacon should overlap slightly. Lay out the wrapped grissini on a sheet tray lined with parchment paper, and bake at 350degrees for 12minutes, or until bacon is rendered and cooked through. Allow to cool slightly before serving, as the breadstick needs to crisp.

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