Simple, Clean, Direct, Fresh and Delicious!

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Make Simple, Clean, Direct, Fresh and Delicious!

Do you know how many different sauces there are in the worlds culinary repertoire that can and are made to "add too", "enhance" or plain ole "cover up"  what typically are delicious dishes on their own?  This dish take incorporates all those delicious natural flavors and presents them at their best where a "sauce" isn't needed or even wanted!

 

Veal Tenderloin with Sunchoke Purée, 
Peas and Carrots

 

                Prep Time: 25 minutes   Cook Time: 25 minutes

Ingredients
Serves 2

1 lb. sunchokes

1/4  lemon

Sea salt & white pepper

1 cup chicken stock, divided

1 cup (4 oz.) shucked peas (3/4 lb. in the pods)

10 pieces (3 oz.) Thumbelina carrots, peeled and halved

1 small veal tenderloin, trimmed & tied (2” diameter/9 oz.), room temperature

1 tsp. Alaya spice (rosemary and ground pepper spice combination)

1 tbs. high-heat oil (grapeseed/safflower)

1 medium garlic clove, lightly crushed

1 sprig thyme or rosemary

Directions

Prepare a medium bowl of cold water with lemon. Peel and quarter sunchokes, putting them directly in the water so they don’t turn brown (oxidize). Choose the sunchokes with the smoothest surface.  This will make peeling much easier!

Bring a large pot of salted water to a boil. Cook sunchokes for 12-15 minutes until completely tender, drain water, and crush with a vegetable masher. Blend with ½ cup hot chicken stock until completely smooth; season to taste with salt & pepper and hold warm.

Bring a medium pot of salted water to a boil and prepare an ice bath. Blanch peas for 30-45 seconds, until tender, remove with a large slotted spoon and chill.

Return water to a boil and add carrots for 6-7 minutes until tender but firm; chill in the ice bath. Reserve a few carrot tops/leaves for garnish.
Preheat the oven to 350˚F and turn on the fan. Heat an oven-proof sauté pan on medium high heat until smoking hot. Season room temperature veal generously with sea salt and the Alaya spice. Add grapeseed oil to the pan and sear meat on all sides until a deep golden color. Add aromatics (herbs/garlic), deglaze with ½ cup of chicken stock, and move to the oven for 5 minutes.

Remove string from veal and rest on the cutting board for 2-3 minutes before slicing. Reheat the sunchoke purée; add peas and carrots to the veal pan over medium heat until hot and serve over purée. Finish with the veal medallions and spoon the leftover pan juices over the top.Share this recipe from Simple, Clean, Direct, Fresh and Delicious! with your friends and groups

Chef John is Doing a Facebook Live!

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Make Chef John is Doing a Facebook Live!

That's right! I'll be doing a Facebook Live on Thursday, June 8! To enjoy what's being described as the second most anticipated public testimony that day, go to Allrecipes.com's Facebook page at 2PM, and as always, enjoy!

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Low and Slow and Oooh So Good!

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Make Low and Slow and Oooh So Good!

You deserve a break today, now get up and get away......wait  that sounds familiar  lol! But it's true. Although the prep time takes a few minutes, it's the results hours later that will make your life soo much easier at the end of a long week.  Pulled pork served on a fresh kaiser roll or even the smaller Hawaiian rolls are so delicious! Add coleslaw and your favorite side dishes (when they can be bought pre-made at your grocer with a little doctoring up) and you have a meal fit for a king! I use the oven method for this recipe, but you can certainly accomplish this beautifully in a crock pot. (consult oven to crock pot conversion tables)

Barbecue Pulled Pork

 

 

Ingredients

Dry Rub
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper


Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

When you go to serve this mouthwatering dish, serve it in its purest form with your favorite side dishes and some of the remaining sauce, or load it up on a Kaiser roll and pile on the onions, coleslaw and pickles!

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Chinese Barbecue Pork (Char Siu) – Take That, Take Out!

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Make Chinese Barbecue Pork (Char Siu) – Take That, Take Out!

There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was seeing all those hanging chunks of florescent red meat that made the biggest impression. 

Sure, the Peking ducks were cool, but they actually sort of looked like roasted duck, where as the char siu looked looked like nothing I’d ever seen before.

So, it was a little disappointing to eventually find out that it was from copious amounts of red food coloring, which I’m pretty sure was toxic back then, and not from some ancient Chinese secret cooking method. Anyway, enough with the nostalgia; the important thing to remember is that in addition to its impressive, high-gloss appearance, and savory taste, this Chinese barbecue pork is quite easy to make at home, even if you don’t have a fancy ceramic grill.

If you happen to be using your standard, backyard kettle-shaped grill, push all your coals to one side, and place your meat on the other. To add an extra layer of protection, you can also put it in a roasting pan, and place that on the grill. Or, forget the great outdoors, and simply roast it in the oven. The only catch is, you’ll need to place it under the broiler at the end, to simulate the caramelization we get on the barbecue.

As long as you roast it between 275 F. and 300 F., and do so until you reach an internal temperature of between 185-190 F., the cooking method really does not matter, and you should have something that rivals the finest take-out in town. So, I really do hope you give this Chinese-style barbecue pork a try soon. Enjoy!

Ingredients for six portions:

3 pounds boneless pork butt, cut into 4 sections lengthwise

2/3 cup soy sauce

1/3 cup hoisin sauce

1/2 cup honey

1/3 cup brown sugar

1/2 cup Chinese rice wine (can sub sake, or dry sherry)

1/3 cup ketchup

4  garlic cloves, crushed

1 teaspoon five-spice powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1/8 teaspoon pink curing salt, optional

1 or 2 teaspoons red food coloring, optional

Kosher salt to season pork before grilling

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One Skillet Deliciousness!

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Make One Skillet Deliciousness!

There are times when we just don't have the time or energy to create a fabulous meal every single night because of the shopping, the prepping, the cooking and the clean up!  Well I am here to tell you that this Tuscan Chicken recipe is absolutely delicious and it's all created in on e skillet, on the stove top and then in the oven....But don't tell anyone...Your friends and family will think you slaved for hours over this gorgeous dish!

Tuscan Chicken

Prep Time: 20 minutes  Cook Time: 40 minutes Total Time: 1 hour

Ingredients

Serves 4-6

2 tablespoon extra virgin olive oil

Salt and black pepper

8 chicken thighs, with skin and bones

2 large shallots, chopped

6 cloves garlic, minced

1 cup white wine

1 1/2 pints grape or cherry tomatoes, halved

1 package frozen artichoke hearts

1 cup pitted kalamata olives

1 cup pitted green olives

2 tablespoons chopped fresh oregano, divided

Directions

Preheat oven to 375 degrees.

Heat olive oil in a large oven-proof skillet over medium high heat.

Salt and pepper both sides of chicken thighs. Transfer chicken to skillet and brown for five minutes on each side. Remove chicken and set aside.

Add shallots and garlic and saute for three to four minutes. Deglaze pan with wine, scraping to loosen the brown bits. Add tomatoes, artichokes, olives, one teaspoon salt, one half teaspoon pepper, and one tablespoon of oregano. Saute for two to three minutes.

Nestle chicken in tomato mixture. Transfer skillet to oven and bake for 30 minutes. Use a large casserole dish if your skillet is not big enough to accommodate the chicken,

Garnish with one tablespoon oregano and serve immediately.

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A Slightly Elevated Version of a Grouper Favorite!

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Make A Slightly Elevated Version of a Grouper Favorite!

This Japanese originated recipe combines a couple of ingredients that may or may not be familiar. With that said, I strongly suggest that you seek out the specific ingredients to taste a singularly delicious fish dish where its components are just as impressive!  If you have trouble finding Matsutake mushrooms, you can substitute Shitake.  The unique flavor of the Matsutake  mushroom is wonderfully flavorful and aromatic taking this fish dish to a whole new level as I said!

Matsuke-Smothered Grouper, with Kohlrabi and Spinach

Prep Time: 30 minutes Cook Time: 20 minutes

Ingredients

Serves 4

Four 6 oz filets of grouper or other firm mild white fleshed fish

1 cup peeled kohlrabi, diced 1/4 inch

Kohlrabi, peeled and shaved thin with a vegetable peeler into ribbons, about 7-8 slices/person

8 ounces fresh matsutake, sliced 1/2 inch thick, caps rubbed with a towel and stems peeled with a vegetables peeler to remove debris (reserve the trim for making magnificent matsutake stock)

Four tablespoons cold butter, crumbled or diced into 1/2 in cubes

Kosher salt and pepper

1 lb spinach, trimmed and washed

Directions

Preheat the oven to 400 degrees.

Next prepare the vegetables. Bring a pot of salted water to a boil and add the spinach and cook for 10 seconds, then place it in some ice water to cool. Remove the spinach, squeeze out the water, and reserve.

Peel and dice the kohlrabi. Cut a a large square from another kohlrabi (I cut mine into a size of about 1 inch by 4 inches to make perfect rectangles, but you don’t have to) Shave off thin ribbons of kohlrabi and season lightly with salt and a dash of vinegar or lemon juice, then set the slices aside to macerate and soften.

Place the grouper in a cast iron skillet or greased baking sheet (you want to prevent sticking) Season the grouper with salt and pepper. 

Mix the matsutake in a bowl with the chunks of butter, season with salt and pepper, then smother each fish with 2 oz of mushrooms.

Bake the fish for 20 minutes or until just cooked through. While the fish is cooking, saute the kohlrabi until soft then add the spinach season to taste with salt and pepper. Arrange the spinach and diced kohlrabi on a plate, topping with the grouper and matsutake. Finish the plate by garnishing with some curls of the shaved kohlrabi.

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Lemon Meringue Tarts

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Make Lemon Meringue Tarts

Lemon Meringue Tarts

An absolutely delicious dessert – little bites of heaven!

Serves 4

Prep time:  15 minutes plus overnight chilling time

Cooking time: 45 minutes

 

Ingredients

 

For the pasty

25g icing sugar

100g plain flour

60g salted butter, cut into cubes

1 egg yolk

 

For the lemon filling

3 lemons, grated zest and juice

100g salted butter

175g caster sugar

2 eggs plus 2 egg yolks

4tbsp double cream

 

For the meringue

6 egg whites

100g caster sugar

 

Method

 

1. To make the pastry, place the icing sugar and flour into a large bowl. Add the butter and rub together until you have a breadcrumb consistency.  Make a well in the centre, add the egg yolk and mix with your fingertips until you have a smooth pastry.  Leave to chill in the fridge as long as possible - overnight is best.
2. Preheat the oven to 180°C/Fan 160°C/Gas mark 4.  Lightly grease four 10cm individual tart tins.
3. For lemon filling, put all the ingredients except the double cream in a saucepan and heat over a low heat until the butter has melted.  Remove from the heat and allow to cool for a minute and then add the cream. 
4. Put the lemon mixture through a sieve and return to the pan and heat slowly until it thickens.  Now sieve again and set aside.
5. On a lightly floured surface roll out the pastry to 3mm and line the tart tins, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind-bake for 4 minutes, then remove the beans and paper and bake for a further 4 minutes until golden.
6. Once the cases have cooled pour in the lemon mixture to set.
7. To make the meringue, put the egg whites in clean, dry bowl.  Using an electric mixer whisk the egg whites on a low to medium speed until they start to turn white, then increase the speed to high.  While the egg whites are whisking put the sugar and 4 tsp water into a pan and heat the mixture over a low heat until the mixture reaches 110°C.  Carefully swirl in 1tbsp of cold water around the edge to prevent crystals forming.
8. Pour the sugar syrup slowly into the egg whites whilst they are whisking.  Keep whisking until the mixture cools and soft peaks form.
9. Place the meringue on top of the lemon tarts.  Using a chef’s blowtorch to crisp the outer shell (or lightly brown under a hot grill).  Decorate with sieved icing sugar if desired.  Enjoy.
    

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Who says Great Things Don't Come in Small Packages!

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Make Who says Great Things Don't Come in Small Packages!

Delicious little Asian packages filled with a myriad of wondrous surprises and the best part is that you can let your imagination go as wild as the flavors that you can develop! The perfect little meal with a side salad, a great hors d oeuvre, or the snack everyone will be clamoring for during the game! I have to admit, having a food processor will make this process go a lot faster, but you can always look or ask for ground pork at your local butcher or grocer to help things along!

Pan Fried Pork Pot Stickers

Ingredients

Makes 30

1/4 small head Napa cabbage, finely chopped (about 2 cups; 7 ounces) Savoy cabbage works well too!

3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning

1/3 pound ground pork (not too lean)

1 tablespoon fresh ginger, minced (from 1/2-inch knob)

1 small carrot, coarsely shredded (about 2 tablespoons)

2 scallions, thinly sliced (about 1/4 cup)

2 cloves garlic, minced (about 2 teaspoons)

1 tablespoon soy sauce

2 teaspoons Asian (toasted) sesame oil

1/2 egg, lightly beaten

1/8 teaspoon freshly ground black pepper

30 gyoza (pot sticker) wrappers, from 1 (14-ounce) package*

1/4 cup canola oil

Preparation

In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.

In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.

On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. 

Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. 

Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

Steamed Pot Stickers

If you prefer, you can steam your potstickers making them even more health conscious! Use your wok or sautee pan, fit in a round cooling rack or steamer rack, cover with a piece of parchment paper covering the rack.  Add water till just up to the level of the rack. Bring to a boil, and place your potstickers on the parchment paper and steam from 6-8 minutes.  Keep your eye on the water level and add a little at a time keeping the steam going until the potstickers are done!

*Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute won ton wrappers and cut into 3 1/4-inch rounds.

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Perfect Potato Salad – Just Like Mom Used to Make

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Make Perfect Potato Salad – Just Like Mom Used to Make

I can’t believe I haven’t posted a recipe for classic American potato salad, especially since it was such a childhood favorite of mine. As I mentioned in the video, this is the first food I can remember eating, and apparently was one of my favorite baby foods.

This is my take on my mother Pauline’s potato salad, but the actual “recipe” isn’t the main point here. This is more about what I think are the best practices for making potato salad. As long as you follow this basic procedure, it really doesn’t matter how you accessorize your spuds.

Speaking of which, onions are always a very controversial addition. If you use too many, or cut them with a dull knife, their sharp taste can overpower the salad. This can be exacerbated even more if you make it way ahead of time. So if you are going to use onions, I suggest a sweet variety like Vidalia, or Maui; and be sure to use a sharp knife.

The other major factors are making sure you use enough salt, and waiting for your potatoes the cool to room temperature before dressing them. If you’ve ever had a bad, greasy looking potato salad, I can almost guarantee it was mixed while still hot. So, don’t be in a hurry.

Other than that, not a lot can go wrong. So, whether you’re making this for your next picnic, or you want to save money on baby food, I really hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

3 pounds russet potatoes, scrubbed and rinsed clean
- Boil in 10 cups of water with 1/4 cup of kosher salt

2 tablespoons finely diced sweet onions, optional

2 tablespoons freshly chopped parsley

1/2 cup finely diced celery

3 large hard boiled eggs

For the dressing:

1 1/4 cup mayonnaise, plus more as needed

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon kosher salt, plus probably much more as needed

1/2 teaspoon freshly ground black pepper

cayenne to taste

- After mixing, chill for 2-3 hours, before tasting and adjusting the salt. You’ll definitely need more, as well as usually another spoonful of mayo.

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Something Tried and True meets Something from the Ocean Blue!

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Make Something Tried and True meets Something from the Ocean Blue!

Food trucks of all kinds, packing big flavors in compact foods, mixing and adapting cuisines and ingredients that no one has ever dared do! What a blast cooking can be when you approach it with that fun adventurous spirit! One way to get on board with this trend is by taking an ordinary long standing favorite and jazzing it up! We are going to do just that with Lobster Mac and Cheese! Tried and true meets something from the Ocean blue!

Lobster Mac n Cheese!

Ingredients

1 lb dried elbow pasta
1/2 cup butter + more for ramekin
1/2 cup flour
2 cups half and half
2 tsp salt
1/2 tsp nutmeg
1/2 tsp cayenne
pinch of ground black pepper
3 cups sharp cheddar cheese, shredded
2 cups Gruyere cheese, shredded
1/3 cup panko breadcrumbs
1 lb uncooked lobster meat, chopped (see notes)
3 tbs grated Parmesan


Directions

Preheat oven to 350F.

Boil pasta in a large pot of salted water until 1 minute shy of being done. Drain well.

In meantime, with medium saucepan on medium-low heat, melt butter and add flour a little at a time, whisking constantly for 3 minutes to make a roux. Add half and half, a little at time, whisking to combine. Cook 3 minutes until sauce has thickened. Turn off heat. Add cheddar and Gruyere, salt, nutmeg, cayenne and pepper. Stir until cheese is melted. Taste and adjust seasonings. Add cooked pasta to pan, stir to combine.

Butter 8 small ramekins or a large baking dish. Spoon pasta/cheese mixture into dish, up to 2/3 full. Bake in oven for 30 minutes.

While pasta is baking, melt 2 tbs butter in a medium skillet over medium heat. Once butter melts, turn off heat and add lobster meat, Parmesan and panko bread crumbs. Toss to combine.

When pasta is done baking, remove from oven. Top pasta with a spoonful of lobster mixture. Set your oven rack to top 1/3 of oven, turn to broil and return ramekins to oven for 6-8 minutes. Lobster should be cooked through and a nice cheesy crunchy crust will form.

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A Taste of Morocco!

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Make A Taste of Morocco!

When one thinks of Morocco,  Spice Markets are one of the images that comes to mind with the allure of mysterious mixtures of herbs and spices coming together at the crossroads from all over the world. With just a few of those spices and herbs, you can create a delicious and adventuresome romantic dinner for two, or a meal for family and friends that will be long remembered!

Moroccan-Spiced Lamb

Ingredients

Serves 4

1/2 tsp. cayenne pepper

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1 tsp. ground ginger

1/4 tsp. freshly ground black pepper plus more

2 racks of lamb (about 2 lb. total), rib bones frenched

3 Tbsp. olive oil

1 lb. small carrots, peeled, halved

8 scallions, root ends trimmed

1 small garlic clove, finely grated

1/2 cup plain Greek yogurt

2 tsp. fresh lemon juice

1/2 tsp. harissa paste***

1 tsp. kosher salt plus more

Directions

Preheat oven to 425°. Mix ginger, cayenne, coriander, cumin, 1 tsp. salt, and ¼ tsp. black pepper in a small bowl; rub all over lamb.

Heat oil in a large, ovenproof skillet over medium-high heat. Cook lamb until browned, about 5 minutes per side. Add carrots and scallions to skillet, season with salt and pepper, and toss to coat in pan drippings. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 10–12 minutes (if the lamb finishes cooking before the carrots, transfer it to a cutting board and continue cooking carrots).

Meanwhile, whisk garlic, yogurt, lemon juice, and harissa paste in a small bowl; season with salt and pepper and set harissa yogurt aside.

Transfer lamb to a cutting board; let rest 10 minutes. Cut each rack between rib bones into two-rib chops. Serve with vegetables and harissa yogurt.

A delicious side dish that also has a Moroccan flair is couscous. With all its variations, choose one that suits your taste buds best!

***Harissa paste is available at Middle Eastern markets, some specialty foods stores, and from online sources.

DO AHEAD: Harissa yogurt can be made 1 day ahead. Cover and chill.

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Bistro-Style Roast Chicken

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Make Bistro-Style Roast Chicken

Bistro-Style Roast Chicken

Dark golden crispy skin and tender juicy meat makes this chicken a weekly must.

 

Serves 4

Prep time:  5 minutes

Cooking time: 1 hour

Ingredients

1tbsp rosemary, chopped

3 garlic cloves, finely chopped

1 lemon, juice only

60g unsalted butter

¼ tsp cayenne pepper

Pinch of paprika

Freshly ground salt and pepper

1 medium chicken

Method

1. Preheat oven to 220°C/200°C/Gas mark 7. 
2. In a small bowl mix together all the ingredients.  Taste and adjust the seasoning.
3. Coat the chicken all over with the herb mixture. Place the chicken on an oiled rack in a large, heavy roasting tin. Pour 250ml water into the pan, you may need to add more water to the pan if becomes dry during roasting. 
4. Roast the chicken, basting several times with the pan juices, for one hour or until golden brown and the juices run clear when the thigh is pierced with a knife.
5. Let rest for about 10 minutes before carving.

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Summer Party Hors d Oeuvres! Change Things Up A Bit!

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Make Summer Party Hors d Oeuvres! Change Things Up A Bit!

Sweet summer peaches wrapped in the complex salty and savory flavors of pancetta with a hint of fresh basil! Grilled to perfection creating a mouthwatering sensation that your family and friends would never expect at a get together.....that is unless you have served them before?

 

Pancetta-Wrapped Peaches with Basil and Aged Balsamic

 

 

Ingredients

16 thin slices of pancetta
2 medium freestone peaches—halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
Aged balsamic vinegar, for drizzling

Directions

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt(lightly if at all) and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.

Using a grilling mat with your grill set at 375 degrees, add half of the wrapped peaches and grill, turning occasionally, until the pancetta is browned and crisp.  Transfer to a platter and repeat with the remaining peaches if grilling area isn't large enough. 

***Alternatively you could use a skillet with olive oil and brown on all sides till the pancetta is brown and crispy.


Lightly drizzle the peaches with aged balsamic vinegar and serve.

 

Cooks note

For that extra special presentation, add small leafed greens to add color to your plate when serving! Mache is one of my favorites and is available at most super markets.

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