🎄Prosciutto-wrapped Asparagus 🎄
It’s the Christmas cook-along challenge and this week it is something savoury. Asparagus is on sale and I thought I’d try something different. This is easy. All you do is trim the woody ends off the asparagus (give them to the chooks), and wrap each stalk in thinly sliced prosciutto cut in half lengthways (I’m sure thinly sliced bacon would work just as well for a cheaper option). Lay them in an air tight container and freeze. To defrost, put them in the fridge then pan-fry in a little bit of coconut oil. I topped them with a poached egg as a sauce, but they do just fine without it.
They are a lovely salty side dish or can be used finger food too. These guys freeze and defrost very well.
Please share what you think of this recipe and if you experiment with any variations (maple glazed prosciutto/ balsamic glaze/ topped with sliced almonds?!). As for quantities use roughly one piece of prosciutto for two asparagus stalks and multiply that by however many you want to make! Enjoy!
The process of removing bones from #PorkShoulder#Pernil#PuertoRicanSytle is less cooking time, getting more marinate inside where it counts, much easier to slice and it's just #SexyGrilling. The bone serves no purpose. Classic flavors of the Puerto Rican way of cooking pernil is to use good #FreshGarlic#SaltPepper#DryOregano#LimeJuice (optional) but I like, it season it at least 2 days on advance, trust it. Remove and let it stand at room temperature about an hour while you prep your grill. Then I cook it on the grill #IndirectHeat Method 7-8lbs about 5 hours #LowAndSlow internal temperature of 185f° this is not something you want to rush, put it on, go drink a few beers make some good #SideDishes and then go crazy.....
Get to know the supporting cast, our side dishes!
Starting top left: cold bean & corn salad, Mexican rice, esquite (Mexican street corn), spiced baked beans!
THURSDAY: Hassleback courgettes with spiralized potatoes 🥔🍠 & pan fried cod! 🐟 catchy title!! 😂😂😂
I saw the idea for the hassleback courgettes somewhere on insta I think but can’t remember where 🤦🏻♀️🙈 I’m so sorry I can’t credit anyone!...they’re super easy though and in my opinion yummy! 😋😋
All the steps are over on my stories, all pretty simple and straight forward so hopefully fairly self explanatory! 🤞🏻...
What did the kids think?! 🤔....Well... Alfie loved the potatoes and the fish ( see stories for just how much!! 🙈) but he wasn’t keen on the courgettes!...🤷🏻♀️😂...he’s not a fan of courgettes hence why I always grate them into anything I can BUT he did at least try a couple of mouthfuls tonight which is progress! 👍🏼!...presented in a different way and with bacon seemed to get him interested!He did then tell me he didn’t like it ..which is fine! He did well on the rest and of course picked out all the bacon bits! 😜...
Maisie loved the courgette and ate all her fish too but wasn’t keen on the potatoes! 🤷🏻♀️ Clearly can’t win them all, all of the time!! ~
They both tried which is the main thing ...one day they might just change their minds!!...so that’s why I keep offering and keep offering!! ~
You can see all the steps over on stories...but shout if anything is unclear! If you’d like me to save to highlights just holler below too!! ~
Sorry for the delay in posting. We have a backlog that we are going to work to put out soon! A lot has happened in the past 2 months, and I will be sure to update you all soon! For now, enjoy my favorite brussels sprouts recipe. These are sure to become your new go-to side dish! Or you can snack of them and dip them in ranch 😋Grab the recipe on pinchpurrfect.com (link in bio)!
#tbt to a few years ago and these pretty-ass multi-colored #carrots. #roasted with #oliveoil#salt#pepper and #rosemary. I really love carrots; we eat them roasted multiple ways, and we’ve become especially fond of braising them in butter 😍 Also, rosemary is very underrated IMO. It’s way more flexible than people give it credit for. Yes it’s great in fall and winter dishes, but I also really love it mixed with sumac and citrus flavors. The flavor profile becomes something else altogether. Use more rosemary! #throwbackthursday
After yesterday's fajita post, I found out there are people out there that like pineapple as much as I do :P #linkinbio for recipe.
A question for you guys tho - When does a “set of instructions to make food” become a recipe? Is it as soon as you have a set quantity for each ingredient or is it always considered a recipe? Does a recipe contain more than X amount of ingredients, or is it something "made from scratch"? Or is it ok to use ready made products in a "recipe"? Anyway, love to know what you guys think xx
I can’t be the only one that struggles to think of sides, right?! It’s easy to come up with the star of the meal, but those dang sides... that’s a different story! That is why I like to show you all my complete meals (as often as possible). Do you have any easy or go-to side dishes??
Cauliflower “potato salad”
One of my favourite summer dishes as a bbq side but cauliflower was on sale yesterday so it moves into fall.
1 head cauliflower, chopped and steamed for 7 minutes
Drain and add to already mixed ingredients:
1/2 cup plain Greek yogurt
2 tbsp mustard (I use bold)
4 chopped boiled eggs
Green onion & dill to taste
Salt & pepper to taste
These cheesy Brussels Sprouts are perfect as a side for Sunday roasts or devoured on its own😋 Recipe below👇
BRUSSELS SPROUTS GRATIN | Serves 4
350g (12oz) brussels sprouts, halved
1 tsp tsp salt
1/2 tsp black pepper
2 tbsp butter
2 tbsp shallots, finely chopped
2 tsp all purpose flour
2dl (1cup) milk
1/2 tsp salt
1/2 tsp pepper
50g (2oz) parmesan, grated
50g (2oz) gruyere cheese, grated
1️⃣ Preheat oven to 200(°C) 400°F. Add brussels sprouts to a casserole and season with salt and pepper. Drizzle some olive oil over the brussels and roast in oven for 25 mins.
2️⃣ Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt. Todd in the shallots and cook for approx 4 mins. Add the flour and stir. Let it cook for about 2 mins. Pour in the milk and stir. until the roux is incorporated into the milk. Cook until the sauce thickens. Turn down heat and season with salt and pepper. Mix in parmesan at the end.
3️⃣ Pour the sauce over the brussels sprouts. Top with gruyere cheese and bake for 15 mins. Let it sit for 10 mins before serving.
👨🏼🍳 You know you can add the liquid to the roux (butter and flour) when it smells like pie crust 🥧
👨🏼🍳 I use the same recipe for the bechamel sauce when making lasagna🇮🇹
Paris & the Potato 🇫🇷 In 1997 I went to Paris for the first time & fell stupidly, madly in love. With Paris. Its food. Its architecture. Its tiny specialty chocolate shops, chic boutiques, & wrought iron balconies that turned even the most simple building into a romantic, beautiful structure. 👗
And then there was the day I wandered into a neghborhood patisserie that sold tiny, aromtic gratins in the most beautiful miniature gratin dishes. Maybe 5 or 6 bites to the entire dish. I was blown away by the devotion to this effort for just a few perfect bites & then it dawned on me: that was the point--a few perfect bites. 🧀
I've tried to recreate the gratin I fell in love with 21 years ago. This is one feeds 6-8, but it was made with just you in mind. ❤
For recipe, TAP LINK IN PROFILE .