Stuffed Cuban Pork Tenderloin

Chris and I have made Cuban sandwiches and really enjoy them.  This is a little spin on it.  I am also wondering if we couldn't play with this recipe and use turkey tenderloins with different cheese and herbs.  Stay tuned for that plan.

1 pork tenderloin, trimmed
2 tbsp. whole grain Dijon mustard
1/3 C. chopped fresh cilantro
3 thin slices Swiss cheese
1/3 C. bread and butter pickles
1/4 tsp. salt. 
1/4 tsp. freshly ground black pepper
Cooking spray

Preheat grill to medium high heat.

Cut a lengthwise slit down the center of the tenderloin two-thirds  of the way through the meat.  Open halves, laying tenderloin flat.  Place tenderloing between 2 sheets of plastic wrap; pound to 1/2 inch thichness using a meat mallet or heavy skillet.  Spread mustard evenly over pork.  Sprinkle over cilantro.  Arrange cheese and pickles over pork in a single layer.  Roll up, starting with the long side; secure pork at 1 inch intervals with twine.  Sprinkle with salt and pepper.

Place the pork on a grill rack coated with cooking spray.  Grill 22 minutes or until a thermometer registers 155 degrees; turning after 11 minutes.  Remove from grill.  Let stand, covered, for 5 minutes.

Summer Tomato, Mozzarella, and Basil Panini with Balsamic Syrup

This entry might win the prize for longest title.  I am about a week away from having tomatoes from the yard...maybe less if this heatwave persists.  I could pick basil every day.  I am on day 3 without any Japanese beetles---woohoo!!!  I am not sure that I am going to be able to sell this sandwich to Chris as he is not a tomato fan but I am fairly sure that my Mom will go nuts for this sandwich.

1/2 C. balsamic vinegar
1 baguette, cut in half horizontally
1 tbsp. extra virgin olive oil
12 large basil leaves
Mozzarella cheese, thinly sliced
2 medium tomatoes, thinly sliced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Cooking spray

Bring balsamic to a boil in a small saucepan over medium high heat, cook until reduced to 3 tbsp. (about 8 minutes). 

While vinegar reduces, brush cut side of top half of bread with oil.  Top evenly with  with  basil, cheese and tomatoes.  Sprinkle evenly with salt and pepper.  Brush cut side of bottom half with vinegar reduction.  Place on top of sandwich and invert.

Heat a large grill pan over medium high heat.  Coat the pan with cooking spray.  Add sandwich to pan.  Place a cast iron or heavy skillet on top of sandwich and gently press to flatten.  Leave skillet on; cook for 3 minutes on each side or until cheese melts and bread is toasted.  Cut sandwich into 4 equal pieces.

You can also use Cuban bread or ciabatta rolls for this recipe.

BBQ Chicken and Blue Cheese Pizza

The photo of this pizza in the Aug 2011 Cooking Light is enough to make your mouth water.  I may interchange some of the ingredients as different veggies harvest around here.  You might actually be able to call this Farmer's Market pizza.  I am going to copy the recipe as written but add how I plan to make it once the heatwave breaks.  Until it does, I have no plans to heat my oven to 5000 degrees!

1 prebaked thin pizza crust (I will use the fresh dough I get from Caputo's)
1/3 C. barbecue sauce
1 1/2 C. shredded skinless, boneless rotisserie chicken breast (I'll get Chris to smoke a chicken for me)
1/2 C. vertically sliced red onion
1/2 C. coarsely chopped yellow bell pepper
1/2 C. crumbled blue cheese (you could use feta, smoked mozzarella, fresh mozzarella...any kind of cheese you want
2 plum tomatoes, thinly sliced (you could use grape or cherry tomatoes instead)

Preheat oven to 500 degrees.

Place pizza crust on baking sheet or pizza pan.  Spread sauce over the crust, leaving a 1/2 inch border.  Top with chicken and remaining ingredients.  Bake 10 minutes or until cheese melts and crust is crisp.

Lemon Lime Basil Shortbread Cookies

I am hoping I have enough fresh basil left when it finally cools off and I can try these cookies.  I am currently battling with Japanese beetles to save my basil crop.  OK, crop might be a stretch but I need a little basil left and those bloody beetles are turning my basil leaves into lace.  They are not too appetizing that way.

1 C. all purpose flour
1/2 C. powdered sugar plus more for  pressing cookies
1/2 C. chilled, unsalted butter, cut into 1/2 inch cubes
2 tbsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 tbsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Sanding sugar (optional)

Preheat oven to 375 degrees.  Place flour, 1/2 C. powdered sugar, butter, basil, both zests, lemon juice and salt in a food processor.  Pulse until large moist clumps form.  Measure level teaspoons of dough, roll between your palms to form balls.  Place on a large baking sheet, spacing 2" apart.  Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2 inch rounds, dusting the cup bottom with powdered sugar as needed to prevent sticking.  Sprinkle tops of cookies with sanding sugar, if desired.

Bake until edges are brown, about 20 minutes.  Transfer to a wire rack; let cool.

Zucchini Salad

Here is a new and different way to enjoy fresh zucchini.  A lot of people don't like it or they have to sneak it into a cake in order to eat it.  In this salad, raw zucchini is the star of the show. 

1 medium zucchini, trimmed and cut into 1/2 inch cubes
3/4 C. feta cheese
3 tbsp. extra virgin olive oil
2 tbsp. small dill sprigs
Thin strips of lemon zest, plus 1 tbsp. and 1 tsp. fresh lemon juice
Coarse salt and freshly ground pepper

Toss together zucchini, cheese oil, dill and lemon juice.  Season with salt and pepper.  Sprinkle with lemon zest.

Antipasto Tray

We had this at the graduation party of a dear friend not too long ago.  It can be served alone or with a baguette.  The easiest way to cut this is with a pizza cutter.  Also if you are tranporting this somewhere, use less Italian dressing that is called for so that it doesn't get soggy.  I am thinking of taking this to my sister's for the 4th of July.

Meats
1/4 lb. roast beef
1/4 lb. ham
1/4 lb. salami
1/4 lb. capacola
1/4 lb. pepperoni
1/4 lb. proscuitto

Cheeses
1/2 lb. provolone
1/2 lb. mozzarella
Grated Parmesan

lettuce (shredded)
Italian dressing
oregano
blue cheese
roasted red peppers
artichoke hearts
pepperoncini

Layer 1

On a large tray, put a layer of lettuce and drizzle some Italian dressing.  Layer the roast beef and ham, then provolone leaving some for the top layer.  Sprinkle with oregano and blue cheese.  Then add a layer of drained roasted red peppers.

Layer 2

Put a layer of lettuce and drizzle with Italian dressing.  Layer the salami then the capacola then mozzarella leaving some for the top layer.  Sprinkle with oregano and blue cheese.  Then add a layer of artichoke hearts, drained.

Layer 3

Place a layer of lettuce and then drizzle with Italian dressing.  Layer the pepperoni, the prosciutto, then the leftover provolone and mozzarella.  Sprinkle top with oregano, blue cheese and layer drained and seeded pepperoncini.