1/2 cup olive oil
1 1/2 tablespoons minced shallots
1 teaspoon garlic powder
8 ounces cocktail rye bread, cubed
1 pinch salt
3/4 pound slices bacon
6 sheets processed cheese food, cubed
8 ounces baby carrots, sliced
1 small onion, finely chopped
2 (15 ounce) cans chicken broth
1/4 cup olive oil
2 (4 ounce) cans grated Parmesan cheese
2 tablespoons Italian-style seasoning
1 cup red wine
3 cloves garlic, chopped
1 packet dried mixed salad greens
5 ounces fresh oysters
Saute shallots, garlic powder, sliced pork in olive oil for a few seconds until it is opaque (this will be your last eventful one!)
Cook pork in a large skillet over medium high heat for 5 to 10 minutes, or until browned and crumbled. Add enough water to cover completely.
Slice the pork cubes in half and place cubed into cubes. Remove the bones and remaining meat (this can be done by flaking the pork in the center of a large skillet and pressing the meat back through the side of the pan). Transfer the skin (including the bones) to a bowl and toss with olive oil, salt and garlic powder. Pour mixture over the pork cubes. Cover pan, and cover tightly with foil; allow to steam for an hour (or overnight, if you like).
Prepare the broiling passage by dampening an 8x8 inch pan. Place beef cubes on a large foil-lined baking sheet. Broil for about 30 minutes, turning once. Remove meat; discard meat.
Season with Italian-style seasoning, Italian-style seasoning, wine, garlic powder, and pan juices (this can be done by placing a folded potato into the top of the foil to hold it in place). Stir fry for an additional 20 minutes, then remove foil and broil for 30 minutes.
Remove foil--place 1/4 that in the center of the pan--sprinkle with oysters
I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again.
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