Pork-Wellington

 

Love tender meet and puff pastry?  Then take a pork tenderloin, wrap it in prosciutto ham, mushrooms, and a puff pastry!  It is just as tender and tasty as its cousin, Beef-Wellington.

Recipe for Pork-Wellington - First dry and season the pork tenderloin, keeping it simple with salt, pepper, and olive oil.  Sear the tenderloin on the grill or on the stove for simplicity.  This takes 3 minutes for each side.
Once this is done you can further season the beef with herbs like thyme, English mustard, anything you want.  Next prepare the mushrooms.  Puree or finely chop ~3 cups worth of mushrooms.  Next, cook the puree to get the water out, this takes about 8-10 minutes on medium-low heat.  The mushrooms give flavor and also help keep the puff pastry from getting soggy.
Now assemble the Wellington.  Take a defrosted puff pastry and roll it out somewhat.  You want it big enough to surround the tenderloin and not too thin.  Line the puff pastry with prosciutto ham, or another type ham of your choice. Then spread the cooked mushroom puree on the ham.  Place the tenderloin in the middle then egg wash the edges and wrap.  Egg wash the outside and chill in the refrigerator for twenty minutes.          
Lastly, place the Wellington in a 400° oven for 25 to 30 minutes.

Here is a video to show you all these steps.

Mahi-Mahi with Chopped Pecans Warm Spinach Salad.

Pan seared Mahi-Mahi, topped with chopped pecans, on a bed of warm spinach.

 

Recipe for Seared Mahi-Mahi -  Season the Mahi on both sides with olive oil and 1t of salt and pepper. You can use lemon pepper if you prefer.  Place skin side up on a hot, non-stick pan.  Cook for 3-4 min on each side.  Next, sprinkle the chopped pecans on the top side of the Mahi.  Garnish with parsley and lemon zest.



Recipe for Warm Spinach Salad - Things you will need:  Bacon, Onion, Garlic, Balsamic Vinegar, Roasted Pecans, Sugar, and of course Fresh Spinach.

First fry 3 to 5 strips of your favorite bacon depending on how much bacon you want in the salad.  Next add 1cup chopped onion and 1t minced garlic to the bacon drippings, cook for 3min on mid-low heat.  Then, carefully add 1tsp of Balsamic Vinegar.  Now add your spinach, it will cook quickly - less than 1min.  Remove the spinach - Now I removed some of the excess grease with a paper towel.  Add the previously cooked bacon, chopped and the roasted pecans, chopped or whole.  Now you will want to season the spinach, salt and pepper to taste and about 1t of sugar or splenda.





Mahi-Mahi is a somewhat delicate fish with mild flavors. The fillets are thick and satisfying. So if you're tired of tilapia or salmon, seared Mahi-Mahi is a welcomed change at a reasonable price.

Ultimate BLT

Thick Bacon, Tomatoes, Romaine Lettuce, and an Egg.  On Italian style bread with Pepperjack cheese.    

                 

A BLT is really all about the ingredients.  From the bread to the mayonnaise they all impact the dish in their own way.  Now what makes this an "ultimate" BLT? The egg!  The runny yoke can be a little messy, but it makes the dish "ultimate" for me.  This recipe came from Youtube of all places.  Watch it for yourself and see if you are tempted like I was.