Best Herbed Pork Paillards With Sundried Tomato Butter And Asparagus Recipes

BRIE AND ASPARAGUS IN PHYLLO

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

GRILLED PORK PAILLARDS

Steps:

• Place a pork chop between 2 layers of plastic wrap on work surface. using a meat pounder, pound to 1/4 in thickness. Repeat with remaining pork chops.
• Transfer to a nonmetal container. Add balsamic vinegar and oil. marinate, covered, in the refrigerator 15 minutes.
• Meanwhile, heat a grill or grill pan to med-high heat. Remove pork from marinade; season with salt and pepper.
• Grill until cooked through and browned on both sides, about 1 minute per side.
• Serve hot, garnished with basil and tomatoes.

SUNDRIED TOMATO KEBABS

Steps:

• Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve.

GRILLED PORK TENDERLOIN WITH BUTTERED ASPARAGUS

Steps:

• Mix all the spices togeter in a small bowl, tear or cut the herbs and add them in, add some salt and pepper, I never use exact measurements for this, add about one or two teaspoons of olive oil and mix together.
• Rub this mixture all over the tenderloin and grill for about 7- 10 minutes on each side until inside temp is 140-145 degrees, let rest 10 minutes.
• while meat is resting prepare the sauce and the asparagus.
• for the sauce combine the ingedients into a small sauce pan and bring to a slow boil for about 1 minute, shut off heat.
• Meanwhile boil some salted water and the asparagus, use three of four tablespoons of salt, (it will keep the asparagus green, and it won't be too salty).
• boil for 2 minutes, drain and set aside, Leave hot pan on the stove with burner off, add butter into the pan and add the aspargus until the butter is melted, mix tenderly with wooden spoon.
• Cut the tenderloin into 3-4 medallions and drizzle with sauce.
• I hope you like this, I love it.

BEEF PAILLARD

Steps:

• Place tenderloin in the freezer for 2 hours.
• Preheat the oven to 200 degrees F.
• Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.
• Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

PORK PAILLARDS WITH GRILLED PINEAPPLE

Steps:

• Cut open two sides of a resealable plastic bag. Place 1 chop in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chops. Add marinade. Chill 2 hours.
• Heat a grill or grill pan. Brush pineapple with 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until browned, about 4 minutes, turning as needed. Transfer to cutting board; cut into 1/2-inch cubes.
• Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides,1 1/2 to 2 minutes per side. Combine lettuce, cilantro, lime juice, remaining olive oil, and salt and pepper to taste in a bowl; toss to combine. Serve with pork paillards, chopped pineapple, and halved limes.

FAST AND EASY PLATE COOKED FISH PAILLARD WITH GINGER, GARLIC, AND TOMATOES

Steps:

• Preheat the oven to 350 degrees F. or preheat the broiler.
• Pound the fish slices until they are evenly 1/8-inch thick.
• Put 4 heat resistant plates in the oven or under the broiler until hot. Remove and brush each 1 with 1/2 teaspoon of the butter.
• Season the paillards of fish with salt and pepper and put 1 on each plate. Mix the fish stock, ginger, garlic, and tomatoes in a saute pan. Bring to a boil and cook 2 minutes. Whisk the remaining butter into the sauce and pour it over the fish.
• By the time you garnish the plates with the cilantro, the fish will be done.
• Wash the fish carcasses, removing the gills from the heads, and, under running water, scrape away any blood from the backbone.
• Put the celery, onion, herbs, and salt in a pot. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Do not let any browning occur.
• Add the fish carcasses and remaining water. Bring to a boil over high heat. The moment it boils, lower the heat to a bare simmer. Stir the bones around very gently for a few seconds so that any coagulated albumin trapped at the bottom will rise to the surface. Skim off any scum, avoiding floating vegetables or herbs. Simmer uncovered for 20 minutes.
• Add the wine, and simmer for another 10 minutes. Remove from the heat, let sit for 5 minutes, then carefully ladle all the stock into a fine strainer set over a container. Do not press down on any fish in the strainer. Put the last of the stock into the strainer and discard the debris. Immediately refrigerate the stock uncovered. When cold, cover and keep refrigerated or frozen until needed.

SAUTEED ASPARAGUS

Steps:

• Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Saute the asparagus in oil and butter until tender (along with the sage leaves). Discard the sage leaves after cooking. Season with salt and pepper.

BARLEY AND ASPARAGUS PILAF

Steps:

• In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
• Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
• Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.