Comments on: Grilled Prosciutto Black Mission Figs

By: Becky

Becky — Thu, 09 Dec 2021 18:42:46 +0000

I never would have thought to blend these two ingredients

By: Healthy World Cuisine

Healthy World Cuisine — Wed, 26 Sep 2012 05:17:46 +0000

In reply to ChgoJohn. In forethought I should have gotten a picture of the whole grill but I was so focused on the food I was a little distracted. They purchased their grill in Japan and had it shipped wither move to HK so it's the real deal and very cool. However you can make these figs even just on the top of the stove super easy recipe.

By: ChgoJohn

ChgoJohn — Tue, 25 Sep 2012 21:50:28 +0000

I'm still playing catch up from my little trip home and I'm so glad this post didn't get lost. I, too, have been taking advantage of Mission fig season and this recipe sounds delicious. It's the mix of salty and sweet that will get me every time. Thanks, too, for showing us what a real hibachi grill is. I bet they're fantastic to use and certainly better than the little grills that they call hibachi here.

By: Healthy World Cuisine

Healthy World Cuisine — Sat, 22 Sep 2012 11:24:03 +0000

In reply to Jasline. All your craving satisfied is one bite. You have to love that. I am so excited to share with you that I am off to Europe next week and I am going to be checking out your site to get some ideas of some must do things. However, any suggestions for some great little restaurants on the French Rivera? Take Care, BAM

By: Jasline

Jasline — Fri, 21 Sep 2012 09:53:56 +0000

Oh Bobbi, these looks so irresistibly delicious! Sweet, salty, smoky all in one mouth, yum!

By: Healthy World Cuisine

Healthy World Cuisine — Thu, 20 Sep 2012 23:56:53 +0000

In reply to Nami | Just One Cookbook. Thank you Nami-san. Do you have a Hibachi grill for your outdoor entertaining? Ja Mata, BAM

By: Healthy World Cuisine

Healthy World Cuisine — Thu, 20 Sep 2012 23:55:36 +0000

In reply to Hannah (BitterSweet). Indeed, I bet you might do the same thing as myself with pancakes and sausage and syrup. I love dipping my sausage in the syrup and this just along those same lines but just with natural flavors and sweetness. Take Care, BAM

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Thu, 20 Sep 2012 20:59:34 +0000

This sounds like a job for seitan "bacon"! I do like the idea of pairing sweet, salty, savory, and smoky flavors together- Quite the harmonious blend.

By: Nami | Just One Cookbook

Nami | Just One Cookbook — Thu, 20 Sep 2012 18:08:02 +0000

I'm going to make this for sure. I love figs but never had it with prosciutto before. I know we'll love this...great appetizer!

By: Healthy World Cuisine

Healthy World Cuisine — Thu, 20 Sep 2012 09:59:06 +0000

In reply to Amy (Savory Moments). Thanks. Have a great day. BAM