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Posts Tagged ‘basil’

Simple, fast and with a fantastic taste!

You know how some people like to wrap everything in bacon? I like that too, but I never do it. Or rather do it very rarely. It is the bad wrap of bacon that sits in my mind (no pun intended) . Instead of bacon, I sometimes use smoked ham or air-dried ham (prosciutto). The food doesn’t get as greasy if you do that.

You need to just be careful with what it is that you cook, so that it doesn’t dry out and become really boring to eat.

One of my favorite “wraps” is fresh salmon wrapped in prosciutto,fresh basil and mozzarella. It is so easy. It is one of those dishes where you almost don’t have to add any spices. It is so very tasty itself with the freshness of the basil, the saltines of the ham and the absolute delight of the fresh salmon.

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You can serve it any way you would like.

I love couscous, so this time, that is what I did.  A vegetable couscous.

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Serves 4.

4 pieces of fresh salmon (About 3 oz or 1 1/2″ wide piece. No skin.)

20 slices of prosciutto or smoked ham. (Unless they are very big. Then you can use 16 slices.)

8 thinly slices mozzarella slices.

1/2 bunch of basil leaves.

2-3 tomatoes.

Salt & pepper to taste.

1 c. couscous & 1 c. boiling water. Salt & Pepper.

4 cups of chopped vegetables. Anything you have at home.

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Place the slices of ham or prosciutto on a cutting board. Make them overlap slightly. Use 6 pieces or 4 if they are big, per salmon.

Place the skinless salmon piece on top of the meat. Sprinkle with some pepper and very little salt (since the ham is salty).

Add 2 slices of mozzarella onto. Finish off with finely sliced tomatoes and basil.

While you start working with the wraps, let some water come to a boil.

Add the couscous and the boiling water together with salt & pepper into a bowl. Stir a little. Cover with a plastic wrap. Let it steam until done. This will happen while you keep working with the salmon.

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Fold over the ham/prosciutto so that the salmon and mozzarella is totally covered on the length.

Heat up a skillet on medium heat.

Fry the salmon in a little dash of olive oil or other prefered oil. Make sure to turn it all around. When the ham/prosciutto is nice and crispy, the  salmon is done.

But to be sure, feel a little in the middle of the salmon. If it feels a little firm to the touch, it is done. Please note, If it is too firm, the salmon is over cooked.

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While the salmon is frying, start with the vegetables.

Use any vegetables of your choice.

I just grab anything I have in the fridge.

About 1cup per person.

Use a medium hot pan. Fry the vegetables for a few minutes. Add the couscous.

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Just fold over the couscous and the vegetables. Make sure all is well mixed.

Plate the couscous mixture with the wrapped salmon on top. Decorate with som herbs or mini tomatoes if you have any.

Enjoy!!!

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This is another one of my very old “go to” recipes.

I have cravings for it ever so often. Pork tenderloin is a very common cut of meat at home. There are so many things you can cook with it. Since it is almost or even as lean as chicken breast it is a great choice of meat.

When I cook Pork tenderloin, I often starts with searing it whole or cut in medallions and then I layer any kind of sauce or sides to it. This version of cooking the tenderloin is very tasty and it is a great comfort food. You can make it less heavy by using half & half (12% fat compared to heavy cream that is 35-38% fat) or a cooking cream. It’s all relative as they say.

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Pork Tenderloin in a Mustard Basil sauce.

Serves 4-6.

2 Pork tenderloins.

1 zucchini (finely sliced).

1/2 leek (finely sliced).

1/2 – 1 red pepper (sliced).

3-4 tbsp. Dijon mustard.

2/3 -1 c. heavy cream (You can also a use leaner alternative or Creme Fraiche).

2-3 tbsp. dried basil. (If you use fresh basil add a little but more).

Hot sauce to taste (optional).

Pepper to taste.

Directions;

Trim the pork tenderloin (make sure you take the “silver skin” off  – “Silver skin” is the tough membrane covering the top of a pork loin). Cut into 2/3″ medallions. Quickly fry/sear on both sides until golden brown. Remove the meat from the pan. Add the leek, zucchini and red peppers into the pan (let all the bits and pieces from frying the meat stay in the pan). Fry for a few minutes. Add the Dijon mustard (in portions so that you can control the taste). Let fry together for about a minute while stirring well. Add the heavy cream & the meat. Lower the heat and let simmer for about 5-8 minutes. Add the herbs and the hot sauce (optional). Pepper to taste. Serve it with a good tasting rice ( I love Basmati rice or red Korean rice for this) or even some mashed potatoes.

Enjoy!

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