WARM FARRO SALAD WITH CHARRED CORN
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
- For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
- Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
- While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
- Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.
CENTRAL ILLINOIS PORK TENDERLOIN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h15m
Yield 4 sandwiches
Number Of Ingredients 22
Steps:
- For the tenderloin: Cut the tenderloin in 4 medallions. Butterfly each medallion crosswise, and then place each medallion between 2 pieces of plastic wrap. Using a meat mallet, pound until each patty is 1/8-inch thick and 6 to 8 inches wide.
- Mix together the buttermilk, honey, granulated garlic, salt, onion powder and paprika in a bowl to make the marinade. Place the pork into a 9- by 13-inch dish and cover in the marinade. Marinate in the fridge for 1 to 2 hours.
- In a large cast-iron skillet, heat oil over medium heat to 350 degrees F. Preheat the oven to 200 degrees F.
- Set up a three-stage breading station, with the flour, eggs and breadcrumbs in three separate baking dishes. Place the marinated tenderloins first in the flour, shake off any excess, and then in the eggs, and let any excess drip off, and then in the breadcrumbs. Press the patties into the breadcrumbs until total coverage is achieved.
- One at a time, fry each patty until golden brown, about 3 minutes, flipping if necessary. The pork is so thin, that by the time it is golden brown, it is done. Once the pork is finished, place it onto a wire-rack-lined baking sheet and place in the oven to keep warm, if you like. If not, no worries, it's just as good at room temperature.
- For the apricot mustard spread: Mix the mayonnaise, mustard, apricot preserves, honey and horseradish in a bowl. Season with salt and pepper.
- For the sandwich build: On each bottom bun, place 2 slices American cheese and then top with the warm pork tenderloin. Top the pork with red onions, pickles and lettuce. Schmear the apricot mustard spread onto the top bun and then top the sandwich.
BEST EVER FRESH SWEETCORN SALAD
Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.
Provided by Kiwi Kathy
Categories Corn
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water and bring to a boil.
- Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, roasted red peppers, vinegar, olive oil, salt, and pepper.
- Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
- Taste for seasonings and serve cold or at room temperature.
Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7
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