Persimmon Carpaccio with Prosciutto & Fennel Radish Salad

This was the first course to my 2012 Thanksgiving dinner.

It is nice, simple, and refreshing. The fennel radish salad is simply dressed with lemon juice, splash of red wine vinegar, extra virgin olive oil, and salt! The persimmons were sweet with a crunchy texture. I really liked how everything went together.

I had an excess of blueberries from the sauce so that’s why I put it on every dish, except for the tuna.

[100% organic]

  • 2 Fuyu persimmons
  • ¼ lb prosciutto San Daniele
  • 1 fennel bulb
  • 3 radishes
  • Blueberries
  • 1 lemon
  • Red wine vinegar
  • EVOO
  • Salt and freshly ground black pepper

Peel the persimmons and using a mandolin, slice the persimmons very thinly and set aside. (Either my persimmons were too big or my mandolin was too small, I had to trim the persimmons into squares and slice them like that.)

Remove the core to the fennel bulb and shave the bulb using a mandolin, then place in ice water. The ice water will curl the fennel shavings.

Using a mandolin, slice the radishes into thin pieces, set aside.

In a bowl, toss the fennel with the radishes, lemon juice, a drop or two of red wine vinegar, some salt, pepper, and EVOO.

Arrange 5 persimmon slices on a plate and place a portion of the salad near it. Roll or place prosciutto over salad, scatter the blueberries on top, and serve.


Hash Brown Pizza

It was impossible to make this pretty because, for me, pizzas are always a challenge at making them aesthetically pleasing to the eye. They say to put less things on the pizza but I can never stop myself from overloading the pizza. I don’t make pizzas that fall apart but there are always a lot of things going on with my pizzas.

Kitchens in Hong Kong don’t come equipped with ovens, nor dishwashers, and my parents didn’t buy the former so I had to come up with some other way to make pizzas. I actually got inspired by that awful tasting Japanese rice-pizza restaurant in Shatin. So instead of rice, I used shredded/grated potatoes, which translates to hash brown pizzas!!! YUM! I love hash browns!!!! I mean, who doesn’t? When I used to eat breakfast, I used to gobble down hash browns…

[100% organic]

  • Olive oil
  • Butter
  • Bag of potatoes
  • Tomato sauce (I used arrabiata)
  • Mozzarella cheese, freshly grated
  • Parmesan, freshly grated
  • Prosciutto, thinly sliced
  • Salami, thinly sliced
  • Mushroom, thinly sliced
  • Bell peppers, thinly sliced
  • Arugula, fresh
  • Basil leaves
  • Salt & pepper

Peel potatoes and then grate them into a bowl. Squeeze excess water out of grated potatoes and then immediately heat a pan with 2 TBS olive oil and 1 TBS butter.

Flatten grated potatoes into pan and form into a circle, turn heat to low and allow potatoes to fry. Spoon 1-2 TBS of tomato sauce onto the top and sprinkle some grated cheese. Also season with salt & pepper. Cook for 2 minutes.

Once the base of the hash-brown is cooked/burnt enough, it’s time to add the toppings. Be careful not to add too much or else the hash brown will not hold.

Serve immediately once out of pan. I put more basil leaves and sprinkled more cheese onto the pizza because that’s how I like it!

Prosciutto Wrapped Mozzarella, Tomato, & Basil Balls

I made this for lunch for Jessica and Shannon. It’s basically a caprese salad wrapped in prosciutto.

[100% organic]

  • 10 thin slices prosciutto, halved lengthwise
  • 20 large basil leaves
  • 10 fresh small mozzarella balls, halved
  • 10 cherry tomatoes, halved
  • Extra virgin olive oil
  • Salt & pepper
Lay 1 piece of prosciutto flat on a work surface and put a basil leaf on top at one end. Top the basil with a piece of mozzarella and tomato, matching the cut ends to form a ball.
Season lightly with salt and pepper and roll the balls up in the prosciutto. Secure the end with a toothpick and place on a large plate, and repeat. Drizzle with olive oil and serve.

Prosciutto Wrapped Tenderloin

I don’t like pastry with meat products so I took away the entire pastry part of this recipe. I love eating piggies: bacon, prosciutto, 火腿, ham, pork, etc…

[100% organic]

  • ½ cup dried mangoes, finely chopped
  • 1 pork tenderloin, medium sized
  • 10 slices prosciutto
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 handful fresh Italian flat-leaf parsley, coarsely chopped

Preheat oven to 450°F. Trim the pork tenderloin of any excess fat and skin.

Slice the tenderloin down the middle lengthwise, creating a pit in the middle. Place chopped mangoes in the middle. Lay out a large piece of parchment paper on the counter. Arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Sprinkle the prosciutto with the salt, pepper, and parsley.

Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package. Place the tenderloin on a parchment lined half sheet pan and bake for about 30 minutes. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

*Adapted from Pig Pig’s Corner.

Bruschetta with Prosciutto, Rocket, Mozzarella & Pesto

Mmmmmm. We started off with this for my NYE’s dinner party.

The bread used here was whole wheat grain from WFM. I went on NYE and all the bruschetta & ciabatta were sold out. But it was a good substitute.

[100% organic]

  • Bruschetta bread or ciabatta, sliced
  • Prosciutto slices
  • Buffalo mozzarella, sliced
  • Rocket/Arugula leaves
  • Homemade pesto sauce
  • Olive oil

Toast your bread on both sides. Top with pesto and cheese. Melt under a broiler.
Serve with prosciutto and rocket leaves on top. Drizzle with a little olive oil.

*Adapted from Italian Foodies.

Prosciutto Wrapped Broccolini

You know what? I don’t understand why I like some bitter foods but not others. I love eating Chinese broccoli, very dark chocolate, rapini, serrated Garland Chrysanthemum, and broccolini (sweet & bitter), but not bitter melon. Whatever. Anyway, broccolini is a cross between broccoli and Chinese broccoli.

I always see recipes that are prosciutto wrapped asparagus so I decided to substitute the asparagus with broccolini instead.

[100% organic]

  • 1 bunch of broccolini
  • 5-6 slices of prosciutto
  • Salt & pepper
  • Olive oil

Preheat oven to 450ºF. Blanch the broccolini for 30 seconds (place in hot boiling water for 30 seconds and then immediately place in cold water with ice). Dry the broccolini with paper towels and then carefully wrap them with the prosciutto. Season with salt and pepper, and drizzle with olive oil. Bake for 15 minutes.