Prosciutto Wrapped Asparagus
1 bunch of Asparagus, snapped
2 cups of beef stock
2 cloves of garlic, minced
enough prosciutto for wrapping, thinly sliced
2 tbsp olive oil
- saute the garlic in a sauce pan with olive oil for about 1 minute
- add the stock and asparagus to the pan and bring to boil
- reduce and let simmer until asparagus turns bright green (about 3 minutes). The asparagus should still be firm. If it turns limp it will not work.
- immediately drain from pan and put in the fridge to cool.
- starting at one end, wrap the asparagus with the prosciutto on a diagonal so it will wind up to the other end.
- present on a platter for serving
*Optional*
Serve with a spicy peach puree:
- Drain and puree I can of peaches. Stir in the zest of 1/2 a lemon and 1/2 an orange, 2 tbsp of orange marmalade, 1tsp chili flakes, salt and fresh ground pepper to taste.
Oriental Bacon Wrappers
1 can whole water chestnuts, drained
1 package of bacon
1 bunch green onions
1 can pineapple tidbits, drained
1 cup naturally brewed soy sauce
2 cloves of garlic, minced
1 tsp grated, fresh ginger
toothpicks
- in a small mixing bowl, combine the soy, garlic and ginger.
- add the drained water chestnuts and let marinate until the bacon is cooked and cooled.
- preheat oven to 425F
- place enough bacon on a baking sheet, lined with wax paper, to wrap each water chestnut
- cook in the oven until 1/2 done and let cool.
- cut the whites off of all the onions and cut the remaining green shoots to 1 inch pieces
- drain the water chestnuts
- take one piece of onion and sandwich it between a piece of pineapple and one water chestnut. Then wrap it in a piece of bacon, securing it with a toothpick by piercing through the entire wrap.
- Just before you are ready to serve, put the wraps back on a clean pan and finish under the broiler until the bacon is crisp.
Bocconcini Skewers
As required:
cherry tomatoes
bocconcini
fresh basil
coarse salt
fresh cracked pepper
balsamic vinegar
olive oil
large toothpicks
- put desired amount of balsamic vinegar, salt and pepper in a blender and begin to mix. Very slowly add about the same amount of olive oil. This will actually homogenize the oil and vinegar if you blend it slowly enough.
- start your skewer with the cheese. Bocconcini will often have a flat side. Put this side down allowing your skewer to stand on the serving plate when finished.
- follow the cheese with one leaf of basil and a cherry tomato on top.
- place all the skewers, upright on a flat serving tray
- drizzle with the dressing and serve.
You're welcome ;o)
