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prosciutto-wrapped monkfish

prosciutto-wrapped monkfishOver the last decade I have made a conscious effort to support farm-to-table and know your farmer or fisherman, but sometimes not knowing what your food looks like before it lands on the table is good thing!  Let me explain. Take monkfish, for example, it’s one helluva an ugly fish!  Its body is composed mainly of a huge gaping mouth with razor sharp teeth that slant inward and eyes that sit on top of its flat head, all attached to a muscular tail; doesn’t that sound delectable?  Continue Reading →

prosciutto and cabbage frittata

prosciutto cabbage frittata - foolproof mealIf you mention the word cabbage to your carnivore friends, the most likely response will come in the form of a scrunched up nose as they take a step backwards.  But, tell them it’s encased in a prosciutto base with Parmesan cheese and suddenly you’re all buddy-buddy with them.  This dish I am about to share with you is going to shine at your next Super Bowl get-together.  It’s super easy to make and can be enjoyed any time of the day. Continue Reading →

prosciutto rolls – an easy snack to make

prosciutto rollsEasy to make; my three favorite words.  In my culinary world, nothing pleases me more than to whip up an elegant-looking appetizer using only 3 ingredients.  Our friends, Ralph and Michelle, stayed with us last weekend and Thursday was the only night we were eating at home.  My head was spinning with food ideas I wanted to share with them and one evening meant I had to be realistic and pare down my menu list.  These prosciutto rolls didn’t make the list.  I enjoy cooking for people who share the same enthusiasm for food as we do.  My senses begin to tingle and my heart pumps a bit faster as each dish is prepared.  You cannot imagine the joy this brings to me…I love cooking for other people.  So when another foodie steps into the kitchen, I am full steam ahead, jitters and all. Continue Reading →

prosciutto wrapped tomato

prosciutto wrapped tomatoThe holiday season is just around the corner and it’s that time of the year when we’re out socializing and entertaining at home. The thought of entertaining can be intimidating for both the novice and the experienced.  When I know I am having friends over, I generate a plan, cook ahead, stay within my limits and remember it is only a party – a time to have fun.  Everybody loves a party where they can reconnect, celebrate and get away from the stresses of daily life.  Entertaining is also about trying new things, new ideas and new techniques.  Which brings me to this insanely delicious dish:  prosciutto wrapped tomato. Continue Reading →

Haddock Saltimbocca

HaddockSaltimboccaThe classic saltimbocca dish consists of thin slices of veal topped with a sage leaf, wrapped in a prosciutto slice, and sautéed in butter. If prepared properly, saltimbocca should melt in your mouth.  Other variations can include chicken or pork.  While haddock saltimbocca isn’t a typical Italian dish, these tender morsels were absolutely delicious.  This recipe makes for a perfect finger food dish.  Saltimbocca, in Italian, means “to jump into the mouth” which is exactly what these did when I made them…they were that good!

Serves 4
inspired by Sean Armstrong’s Kitchen

4 haddock fillets, cut into bite-sized strips
10 sage leaves, chopped
zest of 1 lemon
olive oil
1/3 cup white wine
prosciutto slices, cut in half lengthwise

Dipping Sauce –
1/2 cup freshly squeezed lime juice
1 red chili, minced
2 tablespoons soy sauce
1 teaspoon fish sauce
1 tablespoon brown sugar

saltimbocca marinade ingredientsIn a large bowl add sage, lemon zest, 2 tablespoons olive oil and white wine. Stir to combine and add fish. Allow to marinate at room temperature for 20 minutes.  To make the dipping sauce, combine all ingredients and stir until sugar has dissolved.

haddock marinatingRemove fish from marinating sauce, pat dry with paper towel and wrap each piece with prosciutto. Secure with toothpicks.

haddock saltimbocca preppedOver medium heat add fish to a lightly oiled frying pan and cook about 2 minutes each side.  Serve on a platter with the dipping sauce and let your guests dig in.

The Culinary Chase’s Note: Use any firm white-fleshed fish.  Don’t leave the fish to marinate longer than 20 minutes as the wine will continue to cook the fish and it will begin to fall apart.  This will make it difficult to wrap and roll up the fish in the prosciutto slice.  Enjoy!