Curt Schilling's favorite baked brie

Cold, Hard Football Facts for Jan 06, 2010

Brian Poe is a friend of the Cold, Hard Football Facts who became Curt Schilling's personal chef when he was cooking in Phoenix while the three-time World Series champion played with the Diamondbacks.
Interestingly, Poe moved to Boston right before Schilling was traded to the Red Sox in 2004. He jokes that "I was traded to Boston first."
Today, Poe is the namesake of Poe's Kitchen at The Rattlesnake, a popular Boston watering hole, and still works as Schilling's private chef.
He says this is one of the pitcher's favorite plates while hosting parties.
Curt Schilling's Favorite Baked Brie
  • 12 1-inch by ½-inch squares of puff pastry (store-bought pastry works)
  • 6 1-inch cubes of high-quality aged brie (St. Andres, preferably)
  • 2 eggs
  • 2 to 3 oz. water
Preheat oven to 350 degrees. On a clean cutting board, place six squares of puff pastry in a row. Top with cubes of brie, then top with remaining puff pastry squares. Press edges firmly together. Make an egg wash by mixing eggs with water. Brush tops of pastry. Bake for 5 minutes. Serves 1 to 2.

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