Posts tagged ‘Prosciutto’

October 23, 2012

Pork with Arugula, Prosciutto & Tomatoes

Over the last few years we’ve been slowly discontinuing our magazine subscriptions. My daughter had me take an online quiz to find out what size carbon footprint we had (uh oh!), so I thought saving a few additional trees was in order. We’re down from a lot to only a couple of subscriptions… Food & Wine is the last one left for me. I can’t bring myself to cancel my subscription. Of all the foodie mags, it’s my favorite.

I used to save my food magazines. Carefully ear-marking all the pages with the most tempting fare, I would keep this sacred stack, never ever considering it was time to bring them to the recycling bin. Alas, I caved one year while spring cleaning, finally realizing how easy it is to find everything online.

There is one copy of F&W that I couldn’t bring myself to discard, the 30th Anniversary issue (September 2008), featuring their 30 best fast recipes. This magazine has continued to be a “go to” for a number of delicious quick meals. There’s a pretzel coated chicken that’s amazing, and one of our other favorites is this Pork and Arugula dish. Might it be the pork on pork combination that makes it so good? My infatuation with the pig continues…

Adapted from Food & Wine, September 2008

INGREDIENTS

  • 2 tbsp olive oil
  • 1/3 lb thinly sliced prosciutto, finely chopped
  • 2 large cloves garlic, minced
  • 1 1/2lb pork tenderloin, sliced into 1 inch pieces
  • Kosher salt & pepper, to taste
  • 2 tbsp balsamic vinegar
  • 1lb fresh arugula
  • 1lb plum tomatoes, chopped

Heat a large sauté pan over medium-high heat, add one tbsp of olive oil and the prosciutto and garlic, stirring constantly until the garlic is fragrant and begins to turn golden in color. Remove from the pan with a slotted spoon and place on a plate, set aside.

Season the pork with salt and pepper. Put the remaining tbsp of olive oil in the pan and brown the pork until nicely colored on both sides and just cooked through. Transfer to a platter and cover with foil to keep warm.

Add the balsamic vinegar to the skillet and scrape up the brown bits that have formed on the bottom of the pan. Add the arugula and stir until almost wilted, add the tomatoes and the prosciutto and garlic that you reserved. Cook over high heat for just a couple of minutes. Season with salt and pepper. Pour the arugula and tomato mixture over the pork and serve.

* The recipe says to cook the pork to medium. I just can’t do the pink pork thing, so I cook the meat until it’s just cooked through. Feel free to cook it to medium if you prefer.

Advertisements
April 12, 2012

The Perfect Panini

I’ve committed a lot of time to the sandwich at 4plates. Creating unique sandwiches, finding ways to use leftovers to make a sandwich, talking about sandwiches, and of course, eating sandwiches. I’ve declared that the sandwich is my husband’s favorite food group, and other than the banana, it could quite possibly be the perfect food. According to Alan Davidson’s Oxford Food Companion, the origin of the sandwich is generally attributed to the 4th Earl of Sandwich, John Montagu. He was said to have eaten his food in the form of a sandwich to avoid having to stop playing cards. Meat tucked between two pieces of bread, kept the cards free from meaty, greasy fingers… lovely.

The sandwich has evolved far beyond the Earl’s slab of meat on bread. Almost every culture has their own version of the sandwich. It’s no surprise that the Italians have perfected the marriage of meat and bread with their panini sandwich. Whether made on a hearty ciabatta, perfectly baked focaccia or slices of Italian boule, it’s fantastico!  We received a panini press years ago as a gift, and I have to admit we use it often. It makes the insides deliciously melty, and the bread gets that perfect grilled crunch. No oil or butter needed on the outside of the bread, eliminating unnecessary calories. I have a Delonghi machine, but there are many brands & styles available. For around fifty bucks, you can get yourself a nice electric panini press.

GRILLED CHICKEN WITH APPLES & BRIE

INGREDIENTS

  • Sliced grilled chicken breast
  • Sliced Granny Smith apples
  • Brie cheese
  • Whole grain baguette
  • A schmear of Dijon

ROSEMARY HAM, MANCHEGO & FIG PRESERVES

INGREDIENTS

  • Sliced ham (Serrano or I use Boars Head Rosemary Ham)
  • Manchego Spanish cheese, sliced
  • Fresh rosemary (just a few chopped leaves sprinkled inside the sandwich)
  • Fig preserves
  • Hearty sliced Italian boule or other rustic bread

FRESH MOZZARELLA, ROASTED PEPPERS, BASIL LEAVES & BALSAMIC

INGREDIENTS

  • Sliced fresh mozzarella
  • Whole basil leaves
  • Roasted red peppers (jarred is fine here, just pat them dry before putting on the sandwich)
  • Sliced Italian bread
  • Drizzle of good balsamic vinegar

MIX AND MATCH PANINI PAIRINGS

Many a panini has been made in our kitchen. Here is a list of a some delectable ingredients that you can put between a hearty hunk of bread. It’s like the old Chinese restaurant menus… pick one from column A, two from column B and pray the fortune cookie you picked has you winning the lottery.

MEATS: Prosciutto, capicola, spicy soppressata, grilled chicken & good quality sliced turkey

CHEESES: Goat cheese, smoked or fresh mozzarella, super sharp provolone, fontina, Manchego & brie

VEGGIES & GREENS: Arugula, baby spinach, swiss chard, kale, artichokes, sliced avocado & of course, tomatoes

GRILLED VEGETABLES: Eggplant, zucchini, red peppers, Portobello mushrooms, yellow squash & red onions

SPREADS & SAUCES: Basil or sun-dried tomato pesto, fig or raspberry preserves, olive tapenade, balsamic drizzle & Sriracha for that spicy kick

* Don’t forget you can sweeten it up too. Nutella and banana could be the best combo yet!

%d bloggers like this: