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Dinner, Grill, Italian, Lactose Free, Pork, Recipes, Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

January 7, 2022

I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since. In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites. We always had enough leftover pork to use in a sandwich which turned out to be a real winner. We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone. It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula.

Most markets carry thinly sliced prosciutto which works best for this recipe. I bought this packet at Whole Foods.

The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.

The pork tenderloin is seasoned with the marinade then wrapped with prosciutto. It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.

It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).

The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.

Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread. Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.

This is a delightful sandwich that is easy to prepare. Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.

Prosciutto Wrapped Pork Tenderloin Sandwiches

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Author: Kiyo Miller

Serves: 6

Ingredients

For the dressing:
¼ cup extra virgin olive oil
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
2 teaspoons lemon zest
2 scant teaspoons minced fresh rosemary
1 tablespoon finely chopped fresh sage
2 teaspoons minced garlic
½ teaspoon kosher salt
½ teaspoon red pepper flakes
For the pork:
1¼ pound pork tenderloin, trimmed well
kosher salt
black pepper
2 ounces thinly sliced prosciutto
To serve:
Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula

Preparation

Combine sauce ingredients in a small bowl. Set aside
Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.

Beans, Dinner, Italian, Lactose Free, Recipes, Vegan, Vegetarian, Veggies

Cauliflower Piccata

December 9, 2021

We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year. This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian. There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers. It’s a recipe that can be made with or without several ingredients to fit your taste. The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place. The pasta is also optional if you prefer a lighter dish.

It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.

The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat. It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.

I have used spaghetti and this short pasta named barilotti. I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce. I found this pasta shape at our local Mana Foods. Another good option and more readily available would be orecchiette.

Fresh lemon juice and zest can’t be beat. It really adds a zing to this dish.

The sauce is divine. It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.

The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.

Cauliflower Piccata

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Adapted from NYT Cooking

Author: Kiyo Miller

Serves: 4

Ingredients

1 cauliflower (about 1½ pounds) cut into large 2-inch florets
extra virgin olive oil
kosher salt and freshly ground black pepper
6 ounces pasta of your choice (optional)
1 cup chickpeas, drained and rinsed (optional)
1 medium shallot, finely diced
2 medium garlic cloves, finely chopped
1 cup vegetable or chicken stock or broth
4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
2 heaping tablespoons capers, drained
zest of 1 lemon
2 tablespoons fresh lemon juice
parsley, chopped for garnish

Preparation

Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.

Bread, Dinner, Italian, Recipes

Crispy Cheesy Pepperoni Pan Pizza

September 26, 2021

Pizza is one of our favorite meals to prepare. Most of the time we make thin crust pizza from a recipe John found in the Pizza Bible. We bake it on our pizza stone in the oven after preheating it for nearly an hour, and at the highest temperature possible in a standard oven, which is usually 550 degrees (and the pizza is excellent). I found this cast iron pan pizza recipe at King Arthur’s Baking site and I thought I would give it a try for something different. Wow! The rave reviews on their website were spot on. The delightful airy, yet slightly chewy crust is superb. I love everything about this pizza. If you have a cast iron pan, make this pizza. You will love it.

The crust is divine, soft, airy, with the perfect texture.

Use your favorite toppings but keep it simple. You don’t want to weigh the dough down with too many ingredients.

Look at this beautiful puffy dough.

We added the recommended amount of cheese plus a bit of pepperoni, which I have to admit, I can’t resist.

For this pizza, the sauce is added on top of the cheese. This ensures that the crust bakes up beautifully without being soggy.

The last topping is a bit more cheese. The pizza is then baked into a gorgeous pie.

Crispy Cheesy Pepperoni Cast Iron Pan Pizza

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Author: Kiyo Miller

Serves: one 9" - 10" pan pizza

Ingredients

2 cups (240g) King Arthur unbleached all-purpose flour
¾ teaspoon salt (7g)
½ teaspoon instant yeast
¾ c (170g) water
2 tablespoons olive oil, equally divided (13g each)
6 ounces (170g) mozzarella, grated
½ cup (113g) pizza sauce
25 small slices of pepperoni (I render my pepperoni in the toaster oven for 3 minutes before adding to the pizza)
freshly grated Parmesan cheese, fresh julienned basil, fresh or dried oregano, red pepper flakes for sprinkling on the top after baking, optional

Preparation

Special Equipment: 9" - 10" cast iron pan
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place flour, salt, yeast, water, and 1 tablespoon of the olive oil in a bowl of a stand mixer or other medium-large bowl. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30-45 seconds in a mixer using the beater paddle or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
After 5 minutes, uncover the bowl and reach a bowl scraper or wet hand down between the side of the bowl and dough, as though you were going to lift the dough out of the bowl. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called "stretch and fold."
Re-cover the bowl and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It will rise slowly as it chills, developing flavor.
About 3 hours before you want to serve your pizza, prepare your pan. Pour the remaining 1 tablespoon of olive oil into a well-seasoned cast iron skillet that is 10" - 11" diameter across the top, and about 9" across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don't have it, use another oven-safe heavy bottom skillet similar in size. You can use a 10" round cake pan or 9" square pan. Tilt the pan to spread the oil across the bottom, and use your fingers to spread some oil up the edges of the pan.
Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that's OK, just cover it and let it rest for 10-15 minutes, then repeat the dimpling/pressing. At this point, the dough should reach the edges of the pan. If it doesn't, give it one more 10-15 minute rest before dimpling/pressing a third and final time. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan. Don't let the dough rise much longer or it may spill over the pan's edge when baking.
About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" - 5" from the top heating element). If you have a pizza stone, place it on the bottom rack. Preheat the oven to 450 degrees.
When you are ready to bake the pizza, sprinkle about three-quarters of the mozzarella evenly over the crust, making sure to cover the entire crust leaving no bare dough showing. This will yield caramelized edges that are delicious. Dollop small spoonfuls of the sauce over the cheese. You may choose to use less than the ½ cup of sauce, using ⅓ cup instead. Scatter pepperoni slices evenly over the pizza. Sprinkle the remaining cheese over the top.
Place the cast iron pan on your pizza stone if using, otherwise bake the pizza on the bottom rack of the oven for 18 - 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top needs more time, transfer the pizza to the top rack and bake for 2 to 4 minutes. On the other hand, if the top seems fine but the bottom needs a few more minutes, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use visual cues and your own preferences to gauge when you have achieved the perfect bake.
Remove pizza from the oven and place on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool briefly, transfer to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
Slice the pizza into thick wedges and serve the pizza anywhere from medium-hot to warm. Pass around the Parmesan, julienned basil, dried oregano and red pepper flakes.

Bread, Dinner, Eggs, Fish, Italian, Lactose Free, Recipes, Sandwiches

Italian-Style Tuna Sandwich

August 29, 2021

We love all types of sandwiches but tuna is one of our favorites. Whether it is tuna salad with mayonnaise, celery, onion and a dash of dried dill, or tuna in olive oil on John’s toasted sourdough, we enjoy all of them. This particular version is a real treat. A salsa verde made with Italian parsley, rich olives, briny capers and anchovy fillets plus zesty lemon and olive oil make this sandwich very special. The salsa verde is refreshing and pairs well with the tuna and hard-boiled eggs. This is truly a sandwich “to die for.”

We buy all sorts of tuna in olive oil. One of my favorites is As do Mar. You can find this brand on line or in specialty stores, but I have never seen it in Hawaii markets. Genova tuna is available at Costco for a very fair price. Ortiz is another high-end tuna. The small cans are perfect for two. We used Ortiz tuna in the jar, above right, for this sandwich. Beautiful thin tuna steaks are delicious. You can find this item at Whole Foods in Kahului. You will pay a dear price for this luxury item, but think of it as a treat that you deserve now and then.

We always have Italian parsley growing in the garden. It is the herb I use most. It’s great to be able to snip a few sprigs off the plant when you need them.

Ortiz tuna is top notch and so are their anchovies. There is no comparison to the ones you might find at the grocery stores. You can find Ortiz anchovies in the R. Fields section at Foodland Farms in Wailuku.

The salsa verde is delicious and gorgeous. If you have leftovers, mix it up with pasta shells to make a delicious salad. Toss some good feta into the salad and you’re all set.

Be sure to serve the sandwich on good bread.

Italian-Style Tuna Sandwich

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Adapted from NYT Cooking

Author: Kiyo Miller

Serves: 2

Ingredients

Salsa Verde: 1 cup lightly packed Italian parsley leaves, washed and dried
½ cup extra-virgin olive oil
1 medium-large garlic clove, minced
2 tablespoons roughly chopped green olives
2 large anchovy fillets, finely chopped
1 tablespoon capers, drained
zest of 1 lemon
pinch of crushed red pepper
freshly ground black pepper
Sandwiches: 2 ciabatta rolls or 1 small baguette
lettuce leaves or arugula
6 ounces best quality tuna in olive oil, drained
2 hard boiled eggs, halved

Preparation

Whiz parsley leaves and ½ cup olive oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture. Stir well. Season with freshly ground black pepper to taste. The olives, anchovies and capers are quite salty on their own so additional salt may not be needed.
Split ciabatta rolls or baguette with a serrated knife. Spread cut sides with salsa verde. Put a few lettuce leaves on the bottom piece of the bread and arrange tuna evenly over the lettuce. Top with sliced hard-boiled eggs (salt and pepper each piece). Drizzle with more salsa verde then press sandwich closed. Cut baguette into two even portions and serve.

Dinner, Fish, Italian, Lactose Free, Recipes

Tuna Spaghetti with Green Olive Pesto

May 26, 2021

This is a very tasty dish for those who enjoy a different style of pasta. It is loaded with flavor thanks to the tuna in olive oil and green olive pesto. It’s very easy to prepare, and you can even make the pesto in advance and freeze it. This pesto is dairy free which is a plus for those of us who are lactose intolerant.

Our local Costco now sells Genova tuna in olive oil so we stock up on it because it’s an excellent price to quality ratio.

The pesto ingredients get a quick whirl in the food processor and voila! You’ll have a tasty olive pesto that is a nice change from a typical basil pesto. Even if you choose not to use the tuna, the pesto is wonderful on pasta or slathered on grilled bread.

I used spaghetti for this recipe however you can use whatever pasta shape that suits you.

Tuna Spaghetti with Green Olive Pesto

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Adapted from Genova Seafood Recipe

Author: Kiyo Miller

Serves: 2 - 4

Ingredients

2 cups lightly packed Italian parsley leaves
½ cup pitted green olives (I use olives from Whole Foods olive bar)
¼ (heaping) cup roasted unsalted or lightly salted almonds
¼ cup + 2 tablespoons extra virgin olive oil
2 teaspoons freshly grated lemon zest (more for serving, optional)
1 small garlic clove
½ teaspoon chili pepper flakes
½ pound dried spaghetti
1 7-ounce can Genova yellowfin tuna in olive oil, drained

Preparation

Pesto: Place the parsley, olives, almonds, olive oil, lemon zest, garlic, chili flakes in a food processor. Process until a chunky paste forms, 15-20 seconds.
Cook pasta in a large pot of salted boiling water according to package directions. Drain and transfer to a serving bowl. Add tuna to pasta. Toss in olive pesto until noodles are well coated. Serve warm or at room temperature with more lemon zest.

Dinner, Italian, Pasta, Recipes, Sauces

Baked Feta Pasta

May 16, 2021

This baked feta and tomato pasta dish is one of the easiest and most delicious meals we have been enjoying lately. The recipe went viral on TikTok and for good reason. It’s a hands off recipe that comes together in an hour. The resulting dish is just superb. Serve it with good bread to sop up all of the delicious juices from the tomatoes and olive oil.

It’s not a fancy or complex pasta dish but if I was served this at a restaurant I would be begging the chef for the recipe.

If you can find small tomatoes on the vine it makes for a nice presentation. However, it’s not essential because the tomatoes will be crushed and mixed with the feta and olive oil once it comes out of the oven. A fine quality feta such as Mt. Vikos really makes this dish shine. Mt. Vikos is the best I have found and worth the few extra dollars. It isn’t overly salty, and the flavor is outstanding. This feta is creamier than cow’s milk feta which tends to be saltier and tarter than sheep and goat’s milk feta. Here on Maui, you can find Mt. Vikos feta at Whole Foods and occasionally I see it at Safeway.

Just before you mix everything together, fresh minced garlic gets tossed into the hot dish where it will cook just enough to mellow its sharp raw bite.

Serve the pasta with lightly toasted sourdough bread topped with some of the crushed tomatoes and olive oil.

Baked Feta Pasta

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Adapted from TikTok

Author: Kiyo Miller

Serves: 6

Ingredients

2 pints (20 ounces) ripe grape or cherry tomatoes
⅓ cup extra virgin olive oil
kosher salt and freshly ground black pepper
red pepper flakes (optional)
dried oregano (optional)
7 - 8 ounce block of feta (Mt. Vikos recommended)
10 ounces short pasta (Gemelli, Casarecce, Penne, Fusille)
1 medium garlic clove, finely minced
3 tablespoons julienned basil

Preparation

Preheat oven to 400 degrees
Place tomatoes in an oven safe baking dish (9x11 works great). Drizzle the olive oil over the tomatoes, followed by ½ teaspoon kosher salt and a few grinds of pepper. Coat the tomatoes evenly with the olive oil by gently tossing together. Place the feta block in the middle of the baking dish. Sprinkle the top with a few pinches of red pepper flakes and dried oregano. Bake uncovered until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees and continue to cook until the tomatoes and feta are golden brown, about 10 minutes more.
Meanwhile, cook the pasta in generously salted boiling water until al dente. Reserve ¼ cup pasta water.
As soon as the feta and tomatoes come out of the oven, stir in the minced garlic. Use the back of a wooden spoon to smash the tomatoes and feta into a creamy sauce. Toss in the pasta and half of the basil, mixing until pasta is evenly coated. If the pasta seems dry, add a few tablespoons of pasta water. Serve with remaining basil and freshly ground black pepper.

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Prosciutto Wrapped Pork Tenderloin Sandwiches

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Cauliflower Piccata

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Crispy Cheesy Pepperoni Pan Pizza

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Italian-Style Tuna Sandwich

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Tuna Spaghetti with Green Olive Pesto

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Baked Feta Pasta

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