Zimmy's Nook

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Appetizers

Ontario Pear & Prosciutto Naan-Pizza

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This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey. Quality local ingredients, simply, yet thoughtfully prepared.

The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear & Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey.
Quality local ingredients, simply, but thoughtfully prepared. The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear& Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Eating time 7 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 Ontario Bartlett Pears halved, seed removed, sliced into 1/4" thick slices
  • 2 tbsp butter
  • 1 sprig of fresh rosemary cut in half
  • 1/2 red onion thinly sliced
  • 1 tbsp rosemary finely chopped
  • salt & pepper
  • 1/2 – 3/4 cup olive oil enough to cover the onions 1/2 – 3/4 cup
  • 4 naan approximately 8" rounds
  • 16 slices of Brie 2" long x 1/4" thick (200-250 g)
  • 4 slices of prosciutto
  • 1 cup arugula
  • smoked honey (or your favourite honey)

Instructions
 

  • Combine the onions and the chopped rosemary in a small bowl, sprinkle with salt & pepper, then pour the olive oil over the onions stir to combine the seasoning and set aside on the counter for at least 30 minutes up to 4 hours.
  • Preheat your pizza oven, grill or oven. (Pizza oven 800°F/425°C, Grill to 450°F/230°C, Oven to 425°F/220°C)
  • In a skillet over medium-low heat, add the rosemary sprigs and butter. Melt the butter and bruise the rosemary with a wooden spoon to bring out the flavour. Cook for 1 minute, then add the pears in a single layer. If your skillet is small you may have to do this in 2 batches. Cook until the pears are just barely beginning to soften, 5-7 minutes flipping once. Remove pears from the skillet to a plate until you are ready to assemble the naan.
  • Brush the top of each naan with a little of the oil mixture from the onions. Add 6-8 onion circles, 4 slices of Brie and 7-8 pear slices to each naan. Cook until the Brie has melted (60-90 seconds in the pizza oven, turning frequently; 6-8 minutes on the grill or in the oven. After closing the grill lid, turn the heat directly under the naan off, so that it doesn’t burn).
  • When the Brie has melted remove naan and finish each with a piece of prosciutto, 1/4 cup of arugula and a drizzle of honey.
  • Serve hot and enjoy!

Video

Notes

 
 
Keyword easy pizza recipe, naan, Ontario Bartlett Pears, pear, pizza, prosciutto
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

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An outdoor image of three Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema on a wooden board. A package of the sausages, a bowl of condiments surround these tostadas.

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Mexican inspired flavours with a twist! These Field Roast Smoked Apple & Sage Plant-Based Sausages are loaded with flavours that you may not associate with Mexican cuisine. But when paired with a fresh apple salsa, a tangy chipotle-lime crema and spicy guacamole, look out traditional flavour expectations… be prepared to dazzle your taste buds!

Ingredients
  • 1 x 12.95 oz package Field Roast Smoked Apple & Sage Plant-Based Sausages (4 sausages)
  • 1 tablespoon olive oil
  • 12 Crispy Tostadas (store bought – approximately 4 ½“ diameter)
  • 1 ½ – 2 cups Guacamole (homemade or store bought)
  • 1 ½ cups shredded purple cabbage (about ¼ of a cabbage)
  • 1 ½ cups shredded iceberg lettuce (about ¼ of a lettuce)
  • ¾ cup red onion finely sliced (about half a large red onion)
  • Apple Salsa (recipe below)
  • Chipotle-Lime Crema (recipe below)
  • ¼ cup small fresh cilantro leaves (or chopped)
Apple Salsa
  • 1 Honeycrisp apple, cored and very small diced
  • ¼ cup red bell pepper, seeded and very small diced (about ½ a red pepper)
  • ½ a large jalapeño, seeded and finely diced
  • 2 tablespoons white balsamic vinegar (or substitute lime juice)
  • 1 teaspoon sugar
  • salt and pepper to taste
Chipotle-Lime Crema
  • 2 Chipotle Peppers (in Adobo Sauce)
  • 1 cup Plain Dairy-Free Yogurt (or Dairy-Free Greek Yogurt)
  • 3 teaspoons freshly squeezed lime juice
  • ½ teaspoon kosher salt
Preparation
Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Begin by making the Chipotle-Lime Crema. In a mini food processor (or blender), add the Chipotle peppers, yogurt, lime juice, salt and blend until the chipotle pepper is pureed and incorporated well with the yogurt. Taste, then adjust the lime juice or salt as needed.

Chipotle-Lime Crema

Pour into a bowl for serving and refrigerate for at least 30 minutes (keep refrigerated until ready to serve).

Next make the Apple Salsa. In a bowl, mix the apple, red pepper, jalapeño, balsamic, sugar, salt & pepper, then toss to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.

Apple Salsa

Preheat the grill (or grill pan on medium heat).

Remove the casings from the Field Roast Smoked Apple & Sage Plant-Based Sausages. Toss the sausages in the olive oil (or brush on each sausage).

Cook the sausages for 8-10 minutes, turning occasionally, until evenly browned on all sides.

Remove the sausages to a cutting board and slice each sausage into 9 or 10 pieces, diagonally.

A close up image of a man slicing sausages.

To build the tostada, spread 2 tablespoons of guacamole on each tostada, then add a sprinkle each of cabbage, lettuce, and red onions, then layer 3 pieces of the Field Roast Sausage, the Apple Salsa, a drizzle of the Chipotle-Lime Crema and finish with Cilantro.

Enjoy!

  • Prep: 25 min
  • Cook: 10 min
  • Total: 35 minutes
  • Serves 4
A close up image of a package of Field Roast Smoked apple and sage sausage.

Disclosure: I have participated in a paid partnership with Field Roast. Opinions in this post are my own.

Hope you enjoy my Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Steamed PEI Mussels in a Red Thai Curry Broth

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A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp, toast, olives, hot chilli sauce and a glass of wine surround the skillet

We love mussels because they are the most amazing vessel to enjoy any type of flavourful broth! The half shell is the perfect spoon shape to collect the ideal mouthful of broth with the tender mussel meat. This quick, easy and affordable recipe uses a store bought Red Thai Curry Paste to effortlessly infuse the broth with so much flavour!

Ingredients
  • 2 pounds (907g) fresh PEI mussels, rinsed and beards removed
  • 13.5 ounce (400ml) can coconut milk
  • 2 tablespoons (30ml) red Thai curry paste (store bought)
  • 1.5 cups (355ml) of fish stock (homemade, canned or cube)
  • 2 tablespoons (30ml) brown sugar
  • 3 bird’s eye chilies, sliced in half lengthwise
  • 1.5” (4cm) piece of fresh ginger, peeled
  • 1 kaffir lime leaf (or peel from 1/2 a small lime)
  • 1/4 cup fresh cilantro, washed, dried and chopped
Preparation

In a large saucepan or skillet with a lid, simmer the coconut milk and curry paste over medium heat for 5 minutes. Add the fish stock, brown sugar, chilies, ginger and lime leaf, stir and simmer for 15-20 minutes. Add the mussels to the pan, cover with a lid, raise the heat to high, and steam.

2 pounds of mussels will take 5 – 7 minutes to cook, but timing will vary depending on the heat, how much liquid you use, and the size & shape of the pan. Mussels are ready when shells are open and you can see the plump tender meats.
Sprinkle with the cilantro and serve with some fresh crusty bread for dipping in the wonderful broth — It’s that simple!

A close up of red Thai curry mussels.
A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp & calamari skewers, toast, olives, hot chilli sauce and two glasses of wine surround the skillet

Prep time: 5 min
Cook time: 30 min
Serves: 2

These mussels were served with toast for dipping, warm olives, grilled shrimp, grilled calamari and hummus with griddled veggies.

Hope you enjoy my Red Thai Curry Mussels recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These red Thai curry mussels were made (and served) in my Hestan 11″ NanoBond Skillet and on my Hestan 36″ gas grill in Pacific Fog.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Ontario Apples & Cheese Board (+ Apple Salsa with Cilantro)

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A large round board filled with cheese and apple pairings. This board is surrounded by a beautiful variety of apples.

Ontario Apples & Cheese Board

Just because we can’t enjoy sampling Ontario Apples at the grocery store, doesn’t mean you can’t sample and try a taste testing at home! Adding apples to a cheese or charcuterie board is great option because the delicious (& healthy) slices act as the perfect crunchy cracker for cheese, meats and dips!

We have paired 4 Ontario Apple Growers varieties from with four cheeses plus a 4 Apple Salsa with Cilantro to make a delicious cheese board!

Ambrosia with brie

Let’s start with one of my personal favourites the Ambrosia. It’s crisp, juicy and light on the acid. Try pairing Ambrosia apples with Brie for a delicious treat. We love adding Ambrosia apples to a charcuterie or cheese board because they resist browning and stay fresh and crisp!

A close up image of an apple and cheese board, featuring slices of brie and apple circles.
McIntosh with smoked habanero

Now an apple we grew up with, the McIntosh. Mildly tart, juicy but it sweetens as it ripens. McIntosh are great with flavorful cheeses like this smoked habanero cheese. McIntosh apples are really delicious in savory preparations, we love adding them to a pizza.

A close up image of an apple and cheese board, featuring slices of smoked habanero cheese and semi-circles of apples.
Honeycrisp with blue

Onto the Honeycrisp, they are sweet, juicy and crisp! The Honeycrisp is the perfect compliment for blue cheese. The crisp bright flavour of the Honeycrisp makes it a favourite to add to coleslaw as a perfect side to grilled meals.

A close up image of an apple and cheese board, featuring a wedge of blue chees and semi-circles of apples.
Gala with cheddar

Finishing up with the Gala, they are sweet, fragrant and crisp! Gala apples are delicious on a skewer with cheddar. The Gala’s sweet flavor becomes milder when cooked making them a perfect addition to curry dishes!

A close up image of an apple and cheese board, featuring a wedge of cheddar cheese and skewers of cheese and apples.
4 Apple Salsa with Cilantro

A light, fresh and flavorful salsa to serve on a cheese or charcuterie board. Also delicious served with pork or fish. 

Ingredients
  • 1/2 large apple (x4), cored and small diced, of each: Ambrosia, McIntosh, Honeycrisp, Gala
  • 1/3 cup red bell pepper, seeded and small diced
  • 1/3 cup orange (or yellow) bell pepper, seeded and small diced
  • 1/3 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup white balsamic vinegar (or substitute lime juice)
  • 1 tsp. honey
  • salt and pepper to taste
Preparation

In a bowl, mix together the balsamic, honey and a sprinkle of salt & pepper. Stir to combine, then add the onions and toss to coat. Let the onions sit in the vinegar for 10-15 minutes.

Next add the 4 varieties of diced apples to the bowl and toss. Mix until the apples are well coated in the vinegar (this will slow down the browning process).

Mix in the bell peppers, cilantro, and jalapeño, then toss to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.

Salsa Prep Time: 20 mins | Total Time: 20 mins | Yields: 3 cups (approximately)
A close up image of an apple and cheese board, featuring a bowl of apple salsa.

Adding apples to a cheese or charcuterie board is great option because the delicious (& healthy) slices act as the perfect crunchy cracker for cheese, meats and dips!

Ontario apples rank among the best in the world. The amazing growing conditions are due to the 3 great lakes moderating temperatures, creating warm sunny days and cool nights to create these tasty wonders of nature.

Care and handling. To keep the crunch in Ontario apples, store them in perforated plastic bags in your refrigerator crisper. Cold, humid storage ensures that apples maintain their crispness, juicy texture and full flavour.

Latest health related apple research indicates that apples may reduce the risk of: neuro-degenerative diseases such as Alzheimer’s Disease, heart disease and high cholesterol, breast cancer, colon cancer, prostate cancer and chronic obstructive pulmonary disease (COPD)

TIP: Eat an apple 15 minutes before your biggest meal. The apple is filled with fibre and water, which will make you feel satiated sooner. As a result you will end up consuming fewer calories.

We encourage you to try an apple and cheese board at home and sample the amazing variety of flavours of Ontario Apples! Be creative, have fun with the family and create your own! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Disclosure: I have participated in a paid partnership with Ontario Apple Growers.  Opinions in this post are my own.

Warm Olives with Rosemary & Clementine Peel

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A small black skillet with olives, rosemary and citrus peels.

Warm Olives with Rosemary & Clementine Peel

If you want to up your charcuterie/cheese/mezze board offering, try warming a selection of olives in evoo with orange (or clementine) peel, fresh rosemary, pepper flakes and s&p. Trust me it’s worth the few extra minutes it takes to make this!

Ingredients
  • 2 cups of a Selection of Olives
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Clementine (or 1/2 Orange) peel
  • 1 fresh Rosemary sprig
  • 1/2 tsp Red Pepper flakes
  • Salt & Pepper to taste
Preparation

Mix everything in an 8.5” skillet and heat over medium heat until the oil begins to sizzle.

Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are fragrant and heated through. Serve warm right from the skillet or transfer to a serving bowl.

A round charcutterie board with meats, cheeses, fruit and a bowl of warmed olives.

Hope you enjoy this Warm Olives with Rosemary & Clementine Peel recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

These olives were made in my Hestan ProBond Forged Stainless Steel 8.5″ Nonstick Skillet

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Antipasto Skewers

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A top down image of a narrow wooden cutting board with antipasto skewers all lined up in a row.

Antipasto Skewers

This Holiday Season may look a little different, but just because you are celebrating with a Micro-Christmas Dinner, it does not mean it cannot be festive and incredibly delicious!

Start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite… and since you can make the skewers in advance, you will get to sit and enjoy them with your loved ones.

Antipasto Skewers

Start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite… and since you can make the skewers in advance, you will get to sit and enjoy them with your loved ones.
Print Recipe Pin Recipe
Prep Time 25 mins
Total Time 25 mins
Course Appetizer
Cuisine Mediterranean
Servings 10

Equipment

  • 10 x 6” skewers

Ingredients
  

  • 2 large roasted red peppers sliced into 10 equal strips and folded
  • 10 bocconcini balls cherry sized
  • 10 stuffed green mammoth olives
  • 10 pitted Kalamata olives
  • 10 small pickled peperoncini peppers (jar)
  • 10 grilled button mushrooms (jar)
  • 10 slices spicy salami folded to fit skewer
  • 10 grape or cherry tomatoes
  • 10 leaves fresh basil

Instructions
 

  • Cut the roasted red pepper on a small plate reserving the excess juices
  • Toss the bocconcini balls in the red pepper juices and set aside
  • Thread the skewers as follows: Kalamata olive, peperoncini pepper, tomato, basil, bocconcini, salami, mushroom, red pepper, green olive.
  • Serve on a board or platter.
  • Make in the morning, cover tightly with plastic wrap and refrigerate. Remove 15 minutes prior to serving and allow to come to room temperature.
Keyword Anitipasto, Antipasto Skewers
Tried this recipe?Let us know how it was!

These Antipasto Skewers plus my Slow Roasted Leg of Lamb recipe, can be found with my other Holiday Entertaining recipes here

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Charcuterie Boards • Perfect for Virtual Gatherings

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Two very colourful charcuterie boards filled with meat, fruit, nuts, and bread.

🎼 Tis the season to be jolly 🎶🎵 We are going to have a ‘merry & bright’ holiday season, and give the gift of charcuterie! We may only see our family virtually (or briefly during food drop-offs), but that’s not going to put a damper on embracing the season! 

We’ve partnered with Mastro/San Daniele to create a delicious charcuterie board to be enjoyed at home, as well as one to be delivered and enjoyed virtually as we catch up with family! Made with the finest ingredients, you can count on Mastro & San Daniele specialty deli meats to bring authentic flavour and quality that ensures your favourite holiday traditions can still be enjoyed. (Ad)

True story… this delivery went to a sister-in-law and family. Her husband asked for the photo of their board to share with friends, simply because he appreciated it so much! #spreadthejoy

Just a reminder, it’s the little things and the thought that counts most this time of the year! 💕

For these boards we used Hot Genoa Salami, Sopressata Salami, Prosciutto, Hungarian Salami and Riserva by Mastro Chianti and Fennel Salami. Surrounded with a selection of our favourite cheeses, fresh & dried fruit, nuts, honey, preserves, mustard, crackers, and a mini baguette.

Mix and match and have fun with your board! 

  • One board for you…
  • and one board to share!

**GIVEAWAY** HAS ENDED!
Thanks to everyone who entered!

@share_mastro is giving one lucky follower the opportunity to win a prize pack and create a charcuterie board of your own!

Click here to enter on Instagram –
Prize include 6 coupons for Mastro or San Daniele Specialty Meats, a branded board and cookbook for inspiration.
Details:
  • Contest open to residents of Canada only (excluding Quebec)
  • Contest runs from November 27, 2020 until 9:00 pm EST November 30, 2020
  • Prize include 6 coupons for Mastro or San Daniele Specialty Meats, a branded board and cookbook for inspiration
  • This contest is not sponsored, endorsed, administered, or associated with Instagram
  • Winner will be notified by Direct Message. Winner must respond within 24 hours to claim the prize

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

Gambas al Ajillo

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Top down image of pan with a garlic shrimp (Gambas al Ajillo). Surrounded by bread, wine, lemons and peppers.

Gambas al Ajillo (Garlic shrimp) is a classic Spanish tapas. Plump, sweet shrimp and a subtle underlying flavour of garlic are the key to this tasty dish. Serve with the freshest crusty bread you can get, because you are going to want to soak up all the delicious sauce!

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1/4 teaspoon pepper flakes
  • 1/4 teaspoon kosher salt
  • 6 garlic cloves, thinly sliced
  • 12-18 olives (Manzanilla, Gordal or your favourite variety)
  • 24 large wild shrimp (about 1 pound), shell on or peeled (shells reserved)
  • 1 jalapeño pepper, finely diced (seeds optional)
  • 2 tablespoons white wine
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt to taste
Preparation

Pour olive oil into a large skillet, set over medium-low to low heat, then add smashed garlic, pepper flakes & 1/4 tsp salt. (If peeling shrimp before cooking, add shrimp shells to skillet as well).

Cook until garlic is pale golden brown, and oil is aromatic, about 10 minutes. (Oil should be lightly bubbling while cooking). When ready, strain through a fine mesh strainer into a small bowl. Discard pepper flakes, garlic (& shells).

Return flavoured oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic & olives, then cook, stirring constantly, until garlic is a pale golden brown, about 1 minute.

Add shrimp & jalapeño, then cook, tossing and stirring until shrimp are barely cooked through, about 2-3 minutes.

Add the white wine & lemon juice, then cook for another minute. Season to taste with salt, sprinkle with parsley and serve.

** Note: cooking the shrimp with the shell on, adds flavour to the sauce and poaches the shrimp beautifully… however it is messier to eat! **

*** If you decide to peel the shrimp first, reserve the shells and add to olive oils, salt & pepper flakes to infuse the oil ***

In addition to this Gambas al Ajillo recipe, you can find more of my favourite shrimp recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.


Grilled Prosciutto Wrapped Asparagus

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Asparagus wrapped in prosciutto in a dish ready to be grilled.

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe below.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate.  Recipe here.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe here.

Grilled Prosciutto Wrapped Asparagus

INGREDIENTS
  • 1 bunch asparagus (approximately 32 thin spears – 16 thick spears)
  • thinly sliced prosciutto (8 long slices cut in half or 16 full slices)
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • crumbled blue cheese (optional)
PREPERATION

Preheat a grill to medium heat.

Trim off the thick woody ends of the asparagus. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. (Prosciutto is salty, so you don’t have to add a lot of salt.) Toss to coat. Wrap each asparagus spear in a thin slice of prosciutto (with thin asparagus, I used ½ slice of prosciutto for 2 spears, but test this before you cut all the prosciutto).

Grill until the asparagus is tender and prosciutto is crisp, turning halfway through (5 – 7 minutes).

Asparagus with wrapped in prosciutto, on the grill.

Sprinkle warm asparagus with crumbled blue cheese and eat immediately! So good, hot off the grill!

Large appetizer board with a Prosciutto and Mixed Melon Salad, Homemade Flatbread with Prosciutto, Poached Pears & Blackberries and Prosciutto Wrapped Grilled Asparagus.

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.