Fresh Corn with Prosciutto Basil Butter
Makes 6 servings
Ingredients
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butter
shallot
prosciutto
fresh basil
salt and pepper
fresh corn
Instructions
Cook the corn in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain and cool.
Alternately you can try grilling the corn instead of boiling it. Soak the corn in water for about 20 minutes, then place it on a hot grill just until it gets a few char marks on all sides.
Melt 2 tablespoons of butter in a heavy small skillet over medium heat. Add the shallot and sauté until tender, about 5 minutes. Transfer to a bowl and cool. Add the remaining butter to the shallot and stir until smooth. Mix in the prosciutto and basil. Season to taste with salt and pepper.
Cut the corn off the cobs and transfer to a saucepan. Add the flavored butter and heat until melted and heated through.
Transfer to a bowl and serve.
Recipe from Recipe Girl
Pork Tenderloin with Three-Berry Salsa
Makes 6 servings
Ingredients
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1-1/4 cups blackberries (about 6 ounces)
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1-1/4 cups raspberries (about 6 ounces)
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1 cup blueberries (about 6 ounces)
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1 medium sweet red pepper, finely chopped
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1 jalapeno pepper, seeded and minced
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1/2 medium red onion, finely chopped
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1/4 cup lime juice
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3 tablespoons minced fresh cilantro
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1/4 teaspoon salt
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2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
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1 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons olive oil, divided
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1/2 cup white wine or chicken stock
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2 shallots, thinly sliced
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1/2 cup chicken stock
Instructions
Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.
Recipe from Taste of Home
Zucchini Rollatini
Makes 4 servings
Ingredients
-
2 large zucchini
-
Kosher salt
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1 cup ricotta
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1 tablespoon chopped fresh basil
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1 teaspoon chopped fresh oregano
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1 teaspoon finely grated lemon zest
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1 1/4 cups shredded mozzarella
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1 large egg
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1 cup marinara sauce
Instructions
Preheat the oven to 400 degrees F.
Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.
Recipe from The Food Network