Grilled Pork Loin with Lentils & Fried Pancetta

From Mike Szabo's cookbook

Servings: 4

Ingredients

• 1 1/4 lb boneless pork loin
• 1 1/2 cups of dried lentils
• 1 cup cipolini onions, sliced
• 4 pieces garlic cloves, sliced
• 1 whole leek, julienned
• 3 slices pancetta, julienned
• 1/4 cup diced carrot
• 1/4 cup diced parsnip
• 2 tablespoons vegetable oil
• 1 tablespoon musk cooking wine or balsamic vinegar
• salt and pepper

Method

• Slice pork into 8 equal pieces; season with salt and pepper and a drizzle of the musk cooking wine. Refrigerate while preparing lentils.
• In a frying pan over medium heat add pancetta and sautŽ until crisp being careful not to burn oil as it renders from meat. Remove bacon to a paper towel and save oil.
• In a medium saucepan add pancetta oil, onions and garlic. SautŽ until golden. Add lentils, carrots and enough water or chicken stock to cover. Season with salt and pepper and simmer over low heat until lentils are tender, approximately 30 minutes. If mixture becomes dry before lentils are cooked add more liquid.
• In a frying pan over medium heat add vegetable oil or butter and fry leeks until tender or slightly golden, season with salt and pepper. Grill pork on barbecue or broil in oven. Since the pork is sliced thin it will only take about 7 minutes to grill.
• Assemble plate by placing lentils on bottom of plate with pork resting on top. Garnish with leeks and fried pancetta. Drizzle musk wine around plate with any remaining pancetta oil.

Pork

Per serving (excluding unknown items): 661.6 Calories; 21.8 Fat (29.7% Calories from Fat); 68.2g Protein; 47.7g Carbohydrate; 119mg Cholesterol; 4601mg Sodium. Exchanges: 2 1/2 Grain (Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Grilled Sea Bass with Papaya & Mango Salsa

Servings: 4

Preparation Time: 30 minutes

Ingredients

Grilled Sea Bass


• 2 lb. of sea bass fillet
• 2 tablespoons of olive oil
• 2 tablespoons of lemon peel
• 1 teaspoon of sea salt
• 1/4 teaspoon of ground black pepper
• 1/2 piece of minced red Bermuda onion
  
  Papaya and Mango Salsa
  
  
• 1 piece of chopped mango
• 1 piece of chopped papaya
• 1/4 bunch of chopped cilantro
• 1 piece of minced red Bermuda onion
• 1/8 teaspoon of dried chili peppers
• 2 pieces of juiced limes
• 1 tablespoon of honey

Method

• In a medium mixing bowl combine fish, oil, salt, black pepper, lemon zest and minced onion.
• Let marinate for 10 minutes.
• In another mixing bowl combine remaining "Salsa" ingredients and let stand for 20 minutes.
• Adjust seasoning to taste.
• On prepared BBQ grill, cook fish for about 5 minutes on one side.
• Turn over fish and cook for another 3 minutes.

Chef Sabo's wine suggestion: "Fume Blanc" white wine

Prosciutto & Spinach Stuffed Chicken Breast

Servings: 4

Ingredients:

• 1 bag spinach
• 2 whole shallots, diced
• 6 cloves garlic, minced
• 6 pieces sun-dried tomatoes, diced
• 4 ounces goat cheese
• 4 ounces Prosciutto, diced
• 4 8-ounce chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons vegetable oil
• Pinch salt and pepper

Method:

• In a large skillet heat olive oil.
• SautŽ Prosciutto until crisp.
• Add shallots and garlic, sautŽ until soft.
• Add sun-dried tomatoes and spinach; cook until spinach is wilted.
• Season to taste with salt and pepper.
• Remove from heat.
• Place mixture in a medium-sized mixing bowl.
• Fold in goat cheese with wooden spoon.
• Place mixture in refrigerator until cold.
• Make incision in chicken breast length-wise, making sure not to poke a hole through the outer flesh.
• Place mixture in a piping bag. Pipe into the incision in chicken until plump.
• In a hot skillet, add vegetable oil.
• Sear chicken skin side down until brown. Turn and brown other side.
• In a 375¡ oven, roast chicken for 20 minutes or until center temperature is 160¡.
• Serve with favorite side dish.

Chef Peter Keegan's wine suggestion:

1994 DeLoach Chardonnay California

Nutritional Information:

Chicken, per serving (excluding unknown items): 1119.6 Calories; 58.6 g Fat (46.3% calories from fat); 104.3g Protein; 49.0g Carbohydrate; 281mg Cholesterol; 2800mg Sodium. Exchanges: 3 Grain (Starch); 13 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

Chili Tomato Jam - Condiment

Servings: 100 Preparation Time: 45 minutes

Ingredients:

• 2 100 oz. can tomato
• 12 pieces red pepper or 1Ð100 oz. can, roasted
• 10 garlic cloves, minced
• 4 whole onions, sliced
• 3 tablespoons vegetable oil
• 1 can smoked chipotle pepper
• 1 1/2 cups brown sugar
• 1 1/2 cups cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/4 cup lime juice
• 2 cups coriander, chopped
• 1 1/2 cups mint, chopped

Method:

• Gently boil tomatoes in a large pot.
• Stir and mash tomatoes with a whisk while cooking.
• Cook until reduced by half.
• Meanwhile, caramelize the onions in a skillet using vegetable oil.
• Using a food processor, pulse chop the peppers, onions, garlic and chipotle pepper. Keep mixture coarse.
• Add pepper mixture and remaining ingredients to the pot of tomatoes.
• Simmer mixture for 10 minutes until blended.
• Cool mixture and add chopped mint and chopped coriander before serving.

Recipe by Michael Sabo - Executive Chef

TIP:

This jam makes an excellent condiment for fish, chicken or beef.

Nutritional Information:

Per serving (excluding unknown items): 21.4 calories; 0.5g fat (19.4% calories from fat); 0.3g protein; 4.3g carbohydrate; 0mg cholesterol; 3mg sodium. Exchanges: Free.