Chef Boy I Be Illinois Pork Tenderloin Rosa Di Parma Food

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CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE



Chef-Boy-I-Be-Illinois' Baked Cod Casserole image

Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and I really enjoyed this last night and I hope you will too. You can use any type fish you like, as long as it flakes easily when cooked. I think I'm going to try smoked salmon next time. For the potatoes, I like to use Yukon gold, but any low starch potato will work well.

Provided by Chef-Boy-I-Be Illin

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb cod
1 (14 1/2 ounce) can crushed tomatoes
1/2 cup white wine
1 garlic clove, crushed
1 tablespoon fresh oregano, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
4 medium potatoes, thinly sliced
1 medium onion, thinly sliced
salt and pepper
1 cup fresh breadcrumb
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 400F.
  • Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
  • Meanwhile, slice potatoes and onion.
  • Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
  • Place flaked cod evenly over the top, and lightly salt and pepper.
  • Pour one half of tomato sauce over this.
  • Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
  • Cover with foil and bake approximately 45 minutes until potatoes are tender.
  • Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
  • Let stand five minutes before serving.

Nutrition Facts : Calories 303.6, Fat 2.9, SaturatedFat 1.1, Cholesterol 36.1, Sodium 780.9, Carbohydrate 45, Fiber 5.3, Sugar 5.8, Protein 21.1

CHEF-BOY-I-BE-ILLINOIS' PORK TENDERLOIN ROSA DI PARMA



Chef-Boy-I-Be-Illinois' Pork Tenderloin Rosa Di Parma image

Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but it's not as bad as it seems. And once prepared, it roasts in the oven for 30 minutes while you move on to make polenta and stewed apples to serve alongside this delicious dish! One tenderloin made 4 servings for the two of us, but I could see where two hungry people would eat all 4. This recipe is very easy to double as well.

Provided by Chef-Boy-I-Be Illin

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons finely chopped fresh sage
1 1/2 teaspoons minced garlic
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon celery salt
1 teaspoon fresh ground pepper
1 (1 -1 1/4 lb) pork tenderloin, trimmed
2 slices italian parma ham (Prosciutto di Parma)
1/2 cup freshly grated parmigiano-reggiano cheese
1 (12 ounce) box frozen spinach, thawed and squeezed dry

Steps:

  • Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
  • Preheat oven to 425°F.
  • Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
  • Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
  • Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.

Nutrition Facts : Calories 229, Fat 9.7, SaturatedFat 4.2, Cholesterol 82, Sodium 295, Carbohydrate 5.3, Fiber 3.2, Sugar 0.8, Protein 30.9

PORK TENDERLOIN STUFFED WITH SPINACH AND BLUEBERRIES



Pork Tenderloin Stuffed With Spinach and Blueberries image

WOW!! So delicious - I'm sure you will all enjoy it - I found this recipe in a local magazine - Saltscapes -

Provided by Chef mariajane

Categories     Pork

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 pork tenderloin (medium-sized)
16 leaves Baby Spinach
2 ounces hazelnuts, chopped
2 ounces wild blueberries
2 ounces cream cheese
1 tablespoon Dijon mustard
coarse sea salt
ground pepper
olive oil

Steps:

  • Trim the tenderloin and remove a bit of the tail part where it is thinner. Cut the tenderloin in half. Butterfly each piece lengthwise about 1/2-inch, then do the same the opposite way. This will give you two flat pieces.
  • Lay half the spinach on each piece of meat. Add half the hazelnuts,then half the blueberries to each piece; then split the cream cheese in two and with your hand; make flat discs to place on top of the ingredients. Then roll tenderloin back up nice and tight without losing any of the stuffing.
  • Rub Dijon mustard on the outside; sprinkle with salt and pepper. In a frying pan, heat the olive oil and sear the tenderloins for two minutes on each side.
  • Place on a baking sheet lined with parchment paper and bake in a preheated 350F oven for 20 minutes. Remove from oven and let rest for 10 minutes, cut 4 times on the bias and serve.
  • This dish can be accompanied with a warmed blueberry jam.

HAM DI PARMA



Ham Di Parma image

This is a huge favorite Italian-style dish in my house, and a great dish to use up any leftover spaghetti, if the pasta is cold, just warm in the microwave first until hot with the butter, and then place it into the baking dish. All ingredients may be adjusted to taste.

Provided by Kittencalrecipezazz

Categories     Ham

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

8 ounces spaghetti, cooked and drained
4 tablespoons butter
1 cup grated parmesan cheese, divided
salt and black pepper
8 ounces fresh mushrooms, sliced
1 small onion, finely chopped
1 tablespoon fresh minced garlic (optional, or to taste)
1/3 cup butter
1/4 cup flour
2 cups whipping cream (unwhipped)
1/4 cup grated parmesan cheese
1/4-1/3 cup dry white wine
1 lb cooked ham, cut into strips
1/3 cup green olives, sliced (or use black olives)
2 -3 tablespoons chopped pimiento
1/4 teaspoon dried oregano
1 1/2 cups grated mozzarella cheese (or to taste)

Steps:

  • Butter a baking dish large enough to hold all ingredients.
  • In a bowl, toss the hot cooked spaghetti with about 4 tablespoons butter, 1/2 cup grated Parmesan cheese, salt and black pepper.
  • Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm.
  • In a skillet melt the butter oven medium heat and saute the sliced mushrooms, onion and, dried oregano, garlic for about 5 minutes; using a slotted spoon remove to a bowl, leaving as much butter in the skillet as possible, you might have to add in a bit more butter.
  • Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes.
  • Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute.
  • Add in about 1/4 cup grated Parmesan cheese, wine, ham strips, olives, pimiento, black pepper and salt (to taste) mix to combine, cover and simmer 15 minutes over low heat.
  • Spoon the creamed ham mixture over the spaghetti in the dish.
  • Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese.
  • Set oven to broil heat, and place the casserole dish over the broiler for about 4-5 minutes, or until the cheese is lightly browned and bubbly.

Nutrition Facts : Calories 1007.3, Fat 74.7, SaturatedFat 42.1, Cholesterol 267.6, Sodium 857.8, Carbohydrate 39.7, Fiber 2.2, Sugar 2.6, Protein 43.4

CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD



Chef-Boy-I-Be Illinois' Moist and Healthy Cornbread image

I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!

Provided by Chef-Boy-I-Be Illin

Categories     Quick Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup yellow cornmeal
1 cup white flour
1/4 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 cup plain nonfat yogurt
1/4 cup light sour cream
1 egg

Steps:

  • Preheat oven to 400°F.
  • Sift together the corn meal, flour and sugar.
  • Mix the baking soda with the yogurt sour cream and egg.
  • Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
  • Pour mixture into greased (PAM) 8 inch square pan.
  • Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
  • NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.

Nutrition Facts : Calories 344.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 59.1, Sodium 824.9, Carbohydrate 65.6, Fiber 3.1, Sugar 17.6, Protein 11.3

PEAR AND PROSCIUTTO DI PARMA SALAD



Pear and Prosciutto Di Parma Salad image

Make and share this Pear and Prosciutto Di Parma Salad recipe from Food.com.

Provided by Diana Adcock

Categories     Ham

Time 16m

Yield 4 serving(s)

Number Of Ingredients 15

1 egg white, beaten
1 cup progresso Italian style breadcrumbs
8 ounces goat cheese, cut into 1/4 inch slices
2 tablespoons butter
1 head boston lettuce
2 ripe pears, thinly sliced
12 slices prosciutto di Parma
1/4 cup lightly toasted walnuts
2 tablespoons fresh orange juice
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard (DONT use yellow or French's mustard)
1/4 teaspoon sea salt
1/4 teaspoon white sugar
1/3 cup olive oil
4 -5 dashes pepper, milled

Steps:

  • In small dishes, place egg whites and bread crumbs.
  • In a large skillet over medium high heat, melt butter.
  • Dip goat cheese slices first in the egg whites, second in the bread crumbs.
  • Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
  • Remove and set aside.
  • In a small bowl whisk together all the ingredients from orange juice to the pepper.
  • On each of 4 salad plates, arrange 3 lettuce leaves.
  • Place 2 pear fans on each plate.
  • Place/tuck 3 slices of Prosciutto on each plate.
  • Center the goat cheese rounds, dividing evenly.
  • Drizzle with vinaigrette and sprinkle with walnuts.
  • Serve.

CHICKEN WITH PROSCIUTTO DI PARMA (POLLO E PROSCIUTTO DI PARMA)



Chicken With Prosciutto Di Parma (Pollo E Prosciutto Di Parma) image

This recipe is from Giuliano Bugialli's Classic Techniques of Italian Cooking. I made it this past weekend with 20 drumsticks, 20 slices of Prosciutto di Parma and doubled all other ingredients. It was the most tasty dish at the party and everyone loved it! The chicken was incredibly flavorful and juicy and the prep is quite simple as well. I put everything together the day before and just roast it in the oven before the party.

Provided by Grace Lynn

Categories     One Dish Meal

Time 2h15m

Yield 8 pieces, 4-6 serving(s)

Number Of Ingredients 9

1 roasting chicken, cut into 8 pieces
4 tablespoons butter
5 large sage leaves, fresh
1 teaspoon rosemary, fresh
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
8 slices prosciutto di Parma

Steps:

  • Melt butter over low heat in a small saucepan. Finely chop the sage, rosemary and marjoram and put into a small bowl. Add the melted butter, salt and pepper to the chopped ingredients and mix well. Lay a large sheet of aluminum foil on the table and brush the shiny side with olive oil. Using a pastry brush, coat each piece of chicken with the herb-butter mixture. Wrap each piece in a slice of Prosciutto di Parma and place the chicken pieces on the foil close together and wrap completely with foil. Place the package in a terra cotta or ceramic casserole and cover. Place the casserole in a cold oven and turn the oven to 450 degrees. Bake for one hour and 45 minutes without removing the cover. Remove from oven and let stand for five minutes. Use scissors to cut from the center of the foil outward in four directions, making a cross. Cut each quarter in half and fold back each of the foil pieces from the center, forming petals over each side of the casserole. Serve immediately.

Nutrition Facts : Calories 854.1, Fat 67.9, SaturatedFat 22.9, Cholesterol 274.4, Sodium 890.6, Carbohydrate 0.2, Fiber 0.1, Protein 57.4

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