My friend Roberta Sherman serves these wonderful spinach balls and now I want all of my friends to try them.
Preheat oven to 350 degrees
2 – 10 oz. packages of frozen, chopped spinach; thaw and squeeze out water
2 cups herb stuffing mix
1 medium onion finely minced
½ cup parmesan cheese
¾ cup melted butter
3 eggs, beaten
Dash of nutmeg
Salt and pepper
Pulse herb stuffing mix in a food processor until fine, add to spinach, onions, parmesan cheese and nutmeg; mix well. Add butter and eggs, stir to completely incorporate.
Using a tablespoon, make in to walnut-sized balls. Place on an oiled baking sheet and bake 12 to 15 minutes. Remove from oven and serve warm on a tray with toothpicks and mustard dipping sauce.
Mustard Dipping Sauce
2 tablespoons white wine vinegar
2 tablespoons dry mustard
1/3 cup dry white wine
3 tablespoons Dijon mustard
1 teaspoon sugar
Salt and pepper
Mix vinegar and dry mustard and let sit 1 hour.
Whisk wine, egg, Dijon mustard and sugar in a small pan. Add vinegar/mustard mixture to pan and whisk until the sauce has the consistency of custard. Cover and refrigerate at least 4 hours.
Last year on our visit to Argentina we were served Humita. This corn dish was served by the Indians from the northern province of Salta. Now that fresh corn is appearing in our markets and soon in our own gardens, it is time to share this amazingly simple dish.
8 ears of fresh corn (preferably yellow). Husk and grate off of the cobs
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup chopped onion
½ cup whole milk
1 cup fresh basil leaves
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
Coarse salt to taste
Using a box grater, grate corn kernels into a large bowl then run the back of a knife down each cob to release all of the milky liquid from kernels.
Melt butter with olive oil over medium-low hear. Add onion and sauté until translucent, 8 to 10 minutes, do not brown. Stir in corn and all liquid, sauté until mixture thickens.
Stir in ¼ cup of milk, once absorbed gradually stir in the rest of the milk. Reduce heat and simmer stirring until corn is creamy, about 5 minutes.
Chop basil and add to corn along with crushed red pepper flakes, sugar and salt.
Serve with toasted country bread and meat.
When reading the New York Times a couple of weeks ago I came across this recipe for a green garlic salsa. Since we have a garden full of green garlic in the spring, I tried this recipe. I have also made it now with regular garlic that is dried and had good success.
I sliced the small pork tenderloin in about 3 inch pieces and cooked them on my grill pan. The end result was a great tender piece of pork with just the right amount of spice from the salsa.
Note: If you use dried garlic the end result is stronger so you may want to only use 5 or 6 cloves so the salsa does not over power your pork.
SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE
Time: 25 minutes
Yield: 4 servings
¼ cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
1/8 teaspoon chile flakes
½ cup plus 1 tablespoon extra virgin olive oil
4 8-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed
Combine the herbs, garlic, lemon juice, 1 teaspoon salt and chile flakes. Stir in ½ cup oil.
Season the meat with the salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.