Loin of Pork with Fennel and Garlic

Loin of Pork with Fennel and Garlic

Level: Easy

Total: 2 hr

Prep: 10 min

Inactive: 50 min

Cook: 1 hr

Yield: 8 servings

Ingredients:

 

1 (5-pound) loin of pork, bone in,”frenched” and tied

6 garlic cloves

1/3 cup fresh rosemary leaves, chopped

2 tablespoons lemon zest (about 2 lemons)

 

 

 

2 teaspoons fennel seeds

2 tablespoons good olive oil

1 tablespoon Dijon mustard

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.

2. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.


Loin of Pork with Fennel and Garlic
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Loin of Pork with Fennel and Garlic
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Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
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Cajun Butter Shrimp & Sausage Skewers
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Lemon Parmesan Chicken with Arugula Salad Topping

Lemon Parmesan Chicken with Arugula Salad Topping

Total: 35 min

Active: 35 min

Yield: 6 servings

Ingredients

1 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 extra-large eggs

1 1/2 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves, chopped

6 boneless, skinless chicken breasts

Unsalted butter

Good olive oil

5 ounces arugula

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 pound chunk Parmesan cheese

 

Directions

1. Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.

2. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

3. Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

5. Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.

6. Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.


Lemon Parmesan Chicken with Arugula Salad Topping
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Servings Prep Time
6 Servings 35 min
Cook Time
35 min
Servings Prep Time
6 Servings 35 min
Cook Time
35 min
Lemon Parmesan Chicken with Arugula Salad Topping
Print Recipe
Servings Prep Time
6 Servings 35 min
Cook Time
35 min
Servings Prep Time
6 Servings 35 min
Cook Time
35 min
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Classic Chimichurri

Classic Chimichurri

This classic Argentinian sauce couldn’t be more versatile. It’s amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it’d even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there’s nothing this genius sauce can’t improve.

Made it? Let us know how it went in the comment section below!

INGREDIENTS

 
1 c. flat-leaf parsley, firmly packed
 
3 cloves garlic 
 
2 tbsp.  fresh oregano
 
1/3 c. extra virgin olive oil
 
1/4 c. red wine vinegar
 
2 tsp. lemon zest, optional

Pinch red pepper flakes

Kosher salt

DIRECTIONS

 

1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.

 

2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 


Classic Chimichurri
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Classic Chimichurri
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