This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- mayonnaise
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.
Lime Flavoured Trout Burgers
- 1 lime
- 1 1/4 lb. trout fillet, cut into 1 inch cubes
- 1 egg
- 2 tbsp. fresh cut up oregano
- 1/2 slice white sandwich bread
- 1/2 cup plain greek yogurt
- 1/2 cup chopped seedless cucumber
- 8 focaccia slices, thickly cut, toasted
Finely shred the peel from the lime and juice the lime to get 1 tsp. Set aside.
In a food processor combine the trout, egg, oregano, bread, half the lime peel, pinch each of salt and pepper. Pulse 5-7 times until the mixture holds together. Scrape down the sides as necessary. Cover, and chill for half an hour.
In a small bowl, combine the yogurt, cucumber, remaining lime peel, small pinch of salt and pepper, and chill.
Shape the trout mixture into 4 patties. Preheat the barbecue, but cook these indirectly, grilling for about 5 minutes, turn over and cook a further 3-5 minutes.
Serve these on the toasted focaccia bread, add lettuce and top with the yogurt mixture. Hey, isn’t summer a wonderful thing? You betcha!
Asparagus Orange Salad
Can you tell I’m getting ready for warm Spring/Summer weather so we can sit on the deck and enjoy eating outside…..you bet and here is a salad that bodes well.
- 1 bunch of asparagus, trimmed of woody ends
- 5 tbsp. olive oil
- 1 orange bell pepper, seeded and finely diced
- 1/2 cup red onion, finely chopped (if you insist)
- pinch of salt and pepper
- 2 tsp. sugar
- 2 tbsp. balsamic vinegar
- 2 large oranges, peeled and segmented, reserving the juice
- 8 slices proscuitto
- 4 thick slices focaccio bread
- 1 garlic clove, halved
- 4 bundles of Burrata cheese, quartered (the best you will EVER eat)
Preheat oven to 400 degrees
Steam the asparagus in an asparagus pot for about 4 minutes and cool down in cold water. Drain and set aside.
In a skillet with 2 tbsp olive oil, cook the pepper and onion for about 10 minutes until soft and just beginning to brown. Add the sugar and cook for 30 seconds longer. Add the vinegar and reserved orange juice. Remove from the heat, season with salt and pepper and stir to mix. Set aside.
Line two cookie sheets with parchment paper and place the proscuitto slices on them. Bake for 7 minutes until crisp and some of the fat has rendered off. Carefully transfer to paper towels.
Rub the focaccio bread with the garlic cloves, drizzle with olive oil and place in the skillet on medium heat. Toast until golden, 2 minutes per side.
Divide the asparagus and orange segments on 4 plates, top with the cheese, drizzle some vinaigtette over, place a couple of proscuitto on the side of the salad and add a slice of bread. Voila!