The is from a Bon Appetit recipe with a few changes
1 2.5-3 lb boneless pork loin roast
4 oz thin prosciutto slices (about 8 slices)
1/2 cup panko crumbs
1 tsp kosher salt divided
1 tsp ground pepper divided
1 1/2 Lb Broccolini
1 cup chicken broth
1 cup white wine
2 Tbsp butter
1 Tbsp cornstarch mixed with 1Tbsp water
3 small lemons,2 very thinly sliced
preheat oven to 450
place pork loin on a cutting board,thin side facing you. Using a long thin knife like a boning knife starting about 1/2″ from the underside of the roast cut 1/2″ in. continue cutting until you reach 1/2″ from the other long side unrolling the roast like a carpet as you cut ( you are butterflying the roast.)
Arrange prosciutto over pork overlapping if needed.
arrange lemon slices over roast.
sprinkle with the panko .1/2tsp salt and 1/2tsp pepper
- Butterflied roast ready to be rolled
turn roast so 1 short end faces you. roll up roast,arrange to the seam side is down.
tie in 1″ intervals with kitchen string.
roast ready for the oven
Sprinkle roast with remain 1/2 tsp salt and 1/2 tsp pepper.
place roast in oven and roast 15 minutes
reduce heat to 325 and roast 1 hour more or until a thermometer inserted in the center reads 160
transfer to cutting board.
While the roast is in the oven blanch the broccolini in salted boiling water 2 minutes. drain and cool.
after removing the roast raise oven temperature to 375.
spread the broccolini onto a baking sheet. drizzle with olive oil and ground pepper.
toss to coat.
roast about 10 minutes until lightly browned.
sprinkle juice from 1 remaining lemon over broccolini.
while the broccolini is in the oven place the roasting pan from the pork over 2 stove burners. Add the broth and wine,bring to a boil over medium high heat,stirring up any browned bits. boil until reduced by 1/2. stir in the butter and the cornstarch mixture and stir until thickened 1-2 minutes. strain sauce into a bowl.
slice the pork into 1/2″ slices,serve with the broccolini and pass the sauce.
Time for a restaurant review,something I havent done for a while. i had a hankering for good chinese food. I’d heard about T&S Chinese seafood way up north on Lamar and decided to try it for a sunday dinner.
The restaurant is at 10014 N lamar about 2 miles north of 183. Its open 7 days a week and its open late on Thursday-Sunday (1 am)
When you first walk in T&S isnt much to look at. It looks like a typical dive. But looks are deceiving. Because it was sunday night instead of afternoon we didnt have dim sum which they are know for and instead had a full meal.
Tara has the salt and pepper shrimp and I had Dungeness crab with ginger and scallions. For an appetizer we ordered pot stickers.
It was fantastic. The pot stickers werent greasy like so many are. They had a nice bite to them. Tara loved her shrimp. Its available both shell off and shell (and head) on. Tara chose shell off for ease of eating. It come on a plate with a bunch of jalapeno peppers but the dish isnt spicy at all
My crab was the whole dungeness with the shell cracked but not taken off. It was messy to eat with all the sauce and the ginger and scallions but I done right in. MMMM MMMMM I ate every bit of the sweet crab meat and sucked up all the scallions and ginger. After the meal they brought us a complementary bowl of a warm tapioca pudding. Tara like it but im not a tapioca eater so I passed.
All in all I give T&S chinese seafood 4 stars… Its my new favorite chinese restaurant in Austin.
i will be back.. often.. Its a good thing its so far from my house or I would eat there every day.
Next I will have to try their dim sum which ive heard is among Austins best
This looks more involved than it actually is.
3 lbs boneless skinless chicken thighs cut into 1″ cubes
1 large onion diced small
2 red bell peppers cut into 1″ cubes
2 green bell peppers cut into 1″ cubes
3 carrots cut in into 1″ slices
2 1/2 cups chicken broth
1 14.5 oz diced tomatoes
1/2 cup white wine
4 Tbsp sweet paprika divided into 3 Tbsp and 1 Tbsp
1/3 cup sour cream
5 Tbsp flour
1/2 tsp dried marjoram (or oregano if no marjoram)
Preheat oven to 300 degrees
heat 1 Tbsp oil in a large oven proof dutch oven.
brown the chicken in batches in the dutch over (6-8 minutes per batch)
remove chicken to a medium bowl and set aside
heat 1 Tbsp oil in the dutch oven
add the onions and cook over medium heat until soft (5-7 minutes)
add 3 Tbsp paprika and the marjoram
cook 30 seconds until fragrant
add the flour and cook 1 minute.
slowly whisk in the wine scraping up the browned bits
add the bell peppers,carrots,browned chicken with juices and the tomatoes
heat to boiling
cover and place in oven for 55 minutes
remove the pot from the oven
in a smal bowl whisk together the remaining 1 Tbsp paprika,sour cream and 1/2 cut hot juice from the pot
pour mixture from bowl into the rest of the stew and stir to mix.
serve over buttered noodles
this is a quick marinara sauce,great for pasta. add meatballs if you wish
1 28 oz can san marzano tomatoes (expensive but worth it for this recipe)
4 large cloves garlic minced
1 onion diced fairly small
1/4 cup fresh chopped basil ( I chiffonnade mine)
1/4 cup olive oil
heat the olive oil in a large pan
add the onions and cook over medium low heat 15 minutes stirring occasionally (dont brown)
add garlic and cook 30 seconds until fragrant
add the tomatoes using your hands to squish them into small pieces
bring to a boil
add the basil and simmer 20 minutes
Thats it. makes enough sauce for 1 lb pasta