Grilled Spicy Lime Pork Tenderloin

 

All but one of our children has left our home state of California for the great state of Utah. And they took our grandchildren with them. How dare they? 

Luckily we are able to visit often. Not only do we enjoy spending time with our kids and grandchildren but we feel so fortunate to be able to take advantage of all the wonderful activities the mountains have to offer!

We ride our bikes along the river…

BBQ Spicy Lime Pork Tenderloin




We take long walks and hikes up to waterfalls…

BBQ Spicy Lime Pork Tenderloin

 

…and catch trout.

BBQ Spicy Lime Pork Tenderloin

 

The crazy members of our family climb rock walls…

BBQ Spicy Lime Pork Tenderloin

 

But mostly we play with babies, how could we not?

BBQ Spicy Lime Pork Tenderloin

 

Photo credit: Lizzyography

BBQ Spicy Lime Pork Tenderloin

Photo credit: Lizzyography

BBQ Spicy Lime Pork Tenderloin

 

The Fixins':

Oh…and we eat! In fact, we have some pretty epic BBQ’s. This year we are serving up a Fourth of July feast that includes my Strawberry Basil Lemonade, Apple and Avocado Salad, Fingerling Potato Salad with Asparagus, Spicy Lime Pork Tenderloin, and Berries in a Pastry Basket for dessert!

BBQ Spicy Lime Pork Tenderloin and Fixins'

 

The Main Course:

This recipe for Spicy Lime Pork Tenderloin has been passed around our family for years on scraps of paper and recipe cards. It has changed over the years as we add or take away ingredients. I have no idea what the original source is, and would love to give credit where credit is due, but I just don’t know! What I do know is that this pork tenderloin is sweet, savory, amazingly tender and packs the heat! The marinade is really easy to make. You can use a knife and whisk or a food processor (affiliate links) to make marinade.

BBQ Spicy Lime Pork Tenderloin

Seriously, this pork is mind blowingly good!

Grilled Spicy Lime Pork Tenderloin

The Recipe: Grilled Spicy Lime Pork Tenderloin

Tips and what you will need: The heat for this recipe comes form chilis in adobo sauce, you can find it on the Mexican aisle of your grocery or find it here. You will only need 2 Tablespoons so just place the extra into a baggie and freeze for next time! You can use a knife (my favorite) to chop ingredients, or save a lot of time by using a food processor, you will also need a hand held citrus juicer. My favorite brand of mustard for this recipe is Maille Honey Dijon, I have used others but this is by far the best! If you don’t have room for a big grill, this mini grill is a life saver. We just bought it and love it. It’s small enough to easily take to the beach or a park but fits quite a lot of food on the grill! (affiliate links)

4.9 from 7 reviews
Grilled Spicy Lime Pork Tenderloin
 
Prep time
Cook time
Total time
 
A sweet, spicy, savory pork tenderloin cooked on the grill! You can use a knife to chop all ingredients and whisk together, or use a food processor.
Author:
Recipe type: Main Course
Cuisine: American
Serves: 8
Ingredients
  • 1 cup honey-Dijon mustard ( I like the Maille brand)
  • ⅓ cup chopped fresh cilantro
  • ½ cup fresh lime juice (about 4 large limes)
  • 2 tablespoons canned chipotle peppers in adobo sauce, minced (less if you are not a fan of heat)
  • 4 large garlic cloves, peeled and minced
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 (1 pound) pork tenderloins
  • ¼ cup water
  • garnish: chopped fresh cilantro
Instructions
  1. If using a food processor:
  2. Place garlic in processor and mince. Add all other ingredients and process till combined. When thoroughly mixed remove about ¾ cup of mixture and set aside. We will be using this for a sauce later.
  3. If using a knife:
  4. In a bowl stir together mustard, cilantro, lime juice, minced peppers, garlic, and spices. When thoroughly mixed remove about ¾ cup of mixture and set aside. We will be using this for a sauce later.
  5. PLACE pork in a large shallow dish, pour remaining honey Dijon mixture over pork, making sure the pork is well covered with marinade. Cover and place in fridge for at least 2 hours.
  6. Spray grill with non stick spray and turn heat on med-high. Remove pork from marinade and place on hot grill. Throw away extra marinade. Cook pork over medium-high heat for about 20 minutes, turning every five minutes with bbq lid on. When center of pork very light pink but cooked, remove from grill. Pork will continue cooking even after it is removed from the grill, so if you wait till the center is completely cooked it will be overdone. Cover with foil and let stand 5 minutes. While pork rests, place reserved marinade in a saucepan. Add ¼ cup water and bring to a boil. Reduce heat and simmer 2 minutes. Pour over sliced pork, and serve. Garnish with cilantro if desired. Enjoy!

 

Happy Fourth of July!  Stay safe while you enjoy family, friends and good food! ~ Linda Spiker

 

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Fingerling Potato Salad with Asparagus

 

This easy Fingerling Potato Salad with Asparagus is my answer to time consuming mayo slathered potato salad. 

Fingerling potatoes are small, oblong and very creamy in the center once cooked. When a recipe uses so few ingredients, it is important that those ingredients are very high quality. So definitely use a good flaked sea salt and high quality extra virgin olive oil.

Fingerling Potato Salad with Asparagus

 




Sometimes I will substitute fresh green beans for the asparagus, both are delicious! You can see how to ‘blanche’ vegetables here. It’s very easy, but sometimes a visual helps.

The Recipe: Fingerling Potato Salad with Asparagus

Tips and what you will need: It’s is important not to overcook potatoes. Because potatoes can vary greatly in size be sure to check frequently by piercing potatoes with a fork. When the potatoes are still firm but fork goes in fairly easily it’s time to remove potatoes from water. You will need a good sea salt, a stock pot, freshly ground pepper (love this battery operated grinder!) and a good quality extra virgin olive oil. (affiliate links) Gluten and dairy free.

Fingerling Potato Salad with Asparagus
 
Prep time
Cook time
Total time
 
An easy to make healthy potato salad. You can use green beans instead of asparagus if desired.
Author:
Recipe type: Side dish
Cuisine: American
Serves: 6
Ingredients
  • 1 bag (1.5 lbs) fingerling potatoes, washed
  • One bunch asparagus, trimmed and cut into 2” pieces (blanched)
  • Olive Oil (enough that vegetables are glistening but not drenched)
  • Sea Salt, to taste
  • Pepper, freshly ground
  • Toasted pine nuts, handful
Instructions
  1. Place 1 Tablespoon salt in large pot of water and bring to a boil.
  2. Add whole potatoes, skin on to pot and boil for about 20-25 minutes, or until a fork goes in easily but potatoes are still firm. DO NOT OVERCOOK!!
  3. Pour into a colander and cover with a dishtowel to let steam for 10 minutes.
  4. While potatoes are steaming, set a pot of water to boil for asparagus (or green beans). Add asparagus to boiling water and blanche for 3 minutes. Pour into colander.
  5. After potatoes have steamed, cut each potato in half lengthwise, place in shallow bowl or on a platter.
  6. Add blanched asparagus to potatoes, lightly drizzle with olive oil, sprinkle with sea salt and pepper. Toss with pine nuts and serve.

 

Voila! Healthy potato salad. Enjoy! ~ Linda Spiker

Fingerling Potato Salad with Asparagus

 

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Eating Our Way Across Europe~ Ireland Part 3: Eggs en Cocotte and Soft Boiled Eggs

 

Sadly my European vacation posts are coming to an end. Dromoland Ireland is our last stop. I think Dromoland should have been named Dreamyland….

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Photo Tip: Use a natural ‘frame’ when possible: Using the trees to frame the Dromoland Castle made for a great shot. Again this was taken with my iPhone and I used the color, contrast, and crop editing tools available right on my phone to enhance the picture.

 




Where We Stayed:

We spent two days at the spectacular Dromoland Castle. It is indeed a real castle nestled near a lake and set on over 400 acres of land. The castle has everything you could ever want in a hotel. It’s quiet, beautiful, comfortable, has a great staff, world class spa and plenty of activities, such as golfing, falconry, archery, horseback riding, boating, clay shooting and fishing.

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And the food?  

Well it was spectacular as well! In fact, our meals at the Dromoland Castle were some of the best of the entire three week trip. 

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One of the best things about going to Dromoland was the sight seeing on the drive from Killarney. We passed through a small town called Waterville, it was so lovely we decided to spend the day there shopping, eating and admiring the breathtaking views!  Waterville was one of the most photogenic towns we visited. See all those white dots on the patchwork hillside? Those are sheep and baby lambs!

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I have never seen more beautiful countryside. And the farmhouses! My husband and I were both completely amazed that every single farm house we saw (and we saw hundreds and hundreds) were as neat and tidy as can be! I have never seen anything like it. No feed left out, or farm tools or broken down vehicles or junk. Each home and yard was immaculate! Interestingly there were many newly built farmhouses among the old ones. Below is a picture of the only farm house we saw with a tool in the yard. 

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We were so inspired by the tidiness of Irish farm houses that when we got home the first thing we did was tidy up our California yard.

PicMonkey Collage trio

Photo tip: Hand the camera to someone else and ask them to take a photo of you in front of an interesting door, graffiti wall or mural. If you are anything like me you tend to take all the photos so you are never in them. By taking a photo in front of an interesting background you capture the flavor of the location and get a picture of yourself. Two birds, one stone. Left to right: London, Waterville Ireland, Paris.

While at Dromoland we took advantage of the activities. We took walks and golf cart rides to explore the 400 acres, I got an amazing massage while my husband fished and we both took a falconry class. Now that is something I never thought I’d say! 

PicMonkey Collage birds

 

Ireland has some very severe weather. It rains frequently and is very windy. Needless to say it makes for very bad hair days. I either kept my hair in the ‘hair donut’ (above) or put it in a messy bun (below). The messy bun looks really great and while it looks like a lot of work it only takes two minutes and requires two pins and two elastic bands. If I can do it, you can do it. See tutorial here. PS: I don’t use any of the product or prep she suggests in this video. I just wake up and do it.

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Drum roll please…

The final recipes from our European vacation! Both are simple, delicious and no fuss breakfast egg recipes, Eggs en Cocotte and Soft Boiled Eggs. We ate these or poached eggs almost every single morning of our trip. Isn’t this breakfast beautiful? Those lovely soft eggs in the ramekins are called “Eggs en Cocotte” and the eggs on the bottom plate are simple soft boiled eggs. Since we have been home we have made both these recipes several times. 

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The Recipes: Eggs en Cocotte and Soft Boiled Eggs

Tips and what you will need: These two recipes turn out very similar. Both are eggs cooked till the whites are set and the yolks are runny, and both are eaten alone or scooped onto toast. Which you choose to make may depend on whether you prefer a recipe you don’t have to pay attention to (Eggs en Cocotte) or one that cooks quicker but you can’t walk away from (soft boiled eggs). For soft boiled eggs you will need egg cups and for Eggs en Cocotte you will need 5 oz ramekins and a glass baking dish. I use this sea salt. (affiliate links)

Eggs en Cocotte and Soft Boiled Eggs
 
These two recipes turn out very similar. Both are eggs cooked till the whites are set and the yolks are runny and both are eaten alone or scooped onto toast. Which you choose to make may depend on whether you like a recipe you don't have to pay attention to (Eggs en Cocotte) or one that cooks quicker but you can't walk away from (soft boiled eggs). Both can be served alone or scooped onto buttered toast.
Author:
Recipe type: Breakfast
Ingredients
  • Eggs en Cocotte:
  • 4 eggs
  • 1 Tablespoon butter
  • 4 Tablespoons heavy whipping cream
  • chives, chopped (optional for garnish)
  • sea salt, freshly ground pepper
  • Soft Boiled Eggs:
  • 4 eggs (preferable from pastured hens)
  • sea salt, freshly ground pepper
Instructions
  1. Eggs en Cocotte:
  2. Preheat oven to 350, place oven rack in center position.
  3. Use a paper towel to butter sides and bottom of ramekins
  4. Fill glass baking dish with 1 inch of water
  5. Place one egg in each ramekin
  6. Pour 1 Tablespoon of cream on top of each egg
  7. Place ramekins into baking dish and place in oven
  8. Bake for 25 minutes or until whites are set and yolks are runny
  9. Remove from oven, sprinkle with sea salt, pepper and chives. Scoop onto toast.
  10. For Soft Boiled Eggs:
  11. Place eggs in a small pot of cold water. Water should cover eggs by at least an inch or two.
  12. Place pot on cooktop burner on high heat.
  13. When water comes to a FULL boil, turn off heat and set timer for 1½ minutes. Remove eggs and rinse under cold water.
  14. Place eggs in egg cups and use the side of spoon to crack the perimeter of the the egg.
  15. Then push spoon through the crack and lift off the top of egg and shell.
  16. Use a small spoon to scoop out the inside of the egg.
  17. Note: Cook time can depend on altitude. The first time you try this recipe, cook four eggs. Remove the first at 1½ minutes the second at 2 minutes, the third at 2½ etc... and see which suits you!

 

I hope you have enjoyed following along on our trip to Europe. If you need to play catch up just click: London part 1, London part 2, London part 3, Paris part 1, Paris part 2, Paris part 3, Ireland part 1, Ireland part 2You can also check out the details of our trip on Instagram here.

Be sure to visit again in a few days! I will have an incredible Fourth of July menu for you~ Linda Spiker

 




MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Eating Our Way Across Europe: Ireland Part 2 ~ Scottish Salmon Sandwich

 

After two days touring Cork Ireland I wasn’t sure I wanted to leave. The surrounding areas were so beautiful I thought we may never see anything that pretty again. But then we took a road trip (and if you saw my first Ireland post you know it was the wrong side of the road ) and I found out there was plenty of beauty left to be seen. The road to Killarney looked a little something like this…

Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

 

Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

Photo tip: Another good example of using the rule of thirds. If you divided this photo in thirds vertically the Baltimore Beacon is on the left third of the frame. Using the rule of thirds made this photo more interesting than if the beacon were centered.

 




Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

 

Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

Photo tip: Have fun! Some of the best pictures aren’t well composed or technically brilliant, they just capture a memory or a moment. For instance, on the way to Dingle my husband saw a berry stand and pretty much slammed his brakes…it certainly isn’t a fabulous picture, but it is one of the most memorable from our trip and he thought he was hilarious.

 

Once we were in the city of Killarney there was plenty to see and do. We visited castles, nearby towns and countryside, and spent an afternoon at the historic Muckross House and surrounding gardens and Abbey.

Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

The grounds of Muckross House were beautiful, lush and green. But pretty much everything in Ireland is green!

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Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

Photo tip: Use reflection whenever you are lucky enough to have the opportunity!

Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

iPhone photo tip: This photo of a hallway at Muckross Abbey is another good example of using the Instagram app to create a mood that iPhone editing just can’t replicate. Sometimes I don’t even post the photos I edit on my Instagram page. I use the app, publish and then delete, the edited photo still saves to my iPhone. (The ruins of Muckross Abbey)

While in Killarney we ate at a wonderful cafe called Dyne. It is what I call a ‘hipster cafe’. That is not a dig, hipster cafes are my favorite kind of cafe. My definition of hipster cafe is that the food is farm to table, locally sourced or grown, and seasonal. If there are several pickled or fermented items on the menu all the better! While at Dyne we ate some wonderful pasta, sandwiches, salad and soup. Our meal inspired me to come up with a really fabulous sandwich, and since Scottish salmon is abundant in Ireland I decided on a salmon sandwich…and to add a little ‘hipster’ touch I am using a homemade aioli and Siracha sauce for a little kick!

Eating Our Way Across Europe:  Ireland Part 2 ~ Scottish Salmon Sandwich

 

I use a Panini pan to sear my salmon. Then I finish it in the oven. To remove the skin I simply slide my spatula between the skin and flesh and the meat lifts right off leaving the skin in the pan.

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The Recipe: Scottish Salmon Sandwich

Tips and what you will need: a panini pan, a fish spatula, and siracha sauce (affiliate links) if desired. The homemade aioli is a really great touch but if you would rather use a mayonnaise that is fine too.

Scottish Salmon Sandwich
 
Prep time
Cook time
Total time
 
Tender seared salmon on toasted bread with avocado, tomato, and homemade aioli. Siracha Sauce optional. Feel free to use a good quality mayo instead of aioli. You need an oven safe pan for this recipe.
Author:
Recipe type: Lunch or dinner
Cuisine: Hipster:)
Serves: 1
Ingredients
  • For sandwich:
  • 2 T butter
  • sea salt
  • freshly ground pepper
  • 1 - 6oz salmon filet, skin on or off (see instructions for removing skin above)
  • 2 slices of your favorite sandwich bread (I use sourdough)
  • 1 slice of your favorite cheese (I use pepper jack)
  • ½ avocado, sliced
  • 2 slices tomato
  • aioli (recipe below) or mayonnaise
  • siracha sauce (optional)
  • *******
  • For Aioli:
  • Aioli ingredients:
  • 2 garlic cloves, peeled, chopped
  • 2 large eggs
  • 1 T freshly squeezed lemon juice
  • 1 tsp dijon mustard
  • pinch of sea salt
  • a few turns freshly ground black pepper
  • ¾ cup olive oil
Instructions
  1. Preheat oven to 350 degrees and place rack in center position
  2. Sprinkle salmon with salt and pepper
  3. Heat a panini pan (or other heavy pan) on high heat
  4. When pan is hot add butter and turn heat to med/high
  5. Place salmon skin side up on pan (flesh side down)
  6. Cook for five minutes or until golden brown
  7. Use fish spatula to gently turn salmon skin side down and place pan in oven for 12 minutes.
  8. While salmon is cooking prepare the rest of your ingredients.
  9. To prepare aioli:
  10. Combine eggs,garlic, lemon juice, salt and pepper in blender or food processor and begin processing. Process for 60 seconds then slowly drizzle olive oil in, blending until mixture begins to emulsify. When aioli has the consistency of mayonnaise add mustard and garlic and blend a little more. Store aioli in fridge for up to 3 days.
  11. Heat a pan on high heat.
  12. Spread butter on two pieces of bread.
  13. Place bread butter side down and lower heat to medium
  14. Place a slice of cheese on one piece of bread to melt.
  15. When salmon is done, remove from pan (see tip above for removing skin) place on top of cheese (cut in half so it's half as thick if necessary to cover bread)
  16. Place tomato and avocado on fish
  17. Spread last piece of bread with aioli and drizzle Siracha sauce to spice things up (optional) top sandwich. Slice sandwich in half and serve.

 

To see my previous European vacation posts just click: London part 1, London part 2, London part 3, Paris part 1 and Paris part 2, Paris Part 3, Ireland Part 1. You can also check out the details of our trip on Instagram here.

Be sure to check back in a few days for a post from the Dromoland Castle and recipes for soft boiled eggs and eggs en Cocotte! ~ Linda Spiker




 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg

 

Since returning home from three weeks in Europe I think I have gotten more questions about Ireland than anywhere else we went. And I will tell you what I tell everyone else when they ask, Ireland is like the girl you knew in high school who was gorgeous without any make up. Ireland doesn’t need fountains, architecture, bridges, or art to be beautiful, it just is beautiful. Stunning in fact. Without even trying.

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg




Getting Around: Not Going to Lie, Terrifying

Only the strongest of relationships can survive the “steering wheel on the right, drive on the left” experience. If you have any doubts, take a bus tour.

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Where We Stayed and What We Did:

We traveled up the west coast of Ireland spending 2-3 days in each town we visited. Our first stop was Cork, then Killarney, then Dromoland. We found this book by Rick Steves invaluable when planning our trip!

In Cork we stayed at Hayfield Manor and we loved it. The staff was great, the hotel was quiet, fairly small and quite lovely. The food was amazing! (and inspired the recipe below) They even had chickens on the property that provide the restaurant with fresh eggs!

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg

 

Cork and Kinsale:

We spent two days in Cork but took a day trip to the nearby seaside town of Kinsale. We happened to visit on the day of their Farmer’s Market. Lucky us! And then we spent the day perusing the local shops.

Here come the iPhone photo tips…

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg

iPhone photo tip: Use the Diptic app to make collages like this one.

 

The town was colorful, tidy and charming!

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg

 

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg

Photo tip: Use “Leading Lines”. Leading lines are lines that occur naturally and when composed correctly lead the eye in a certain direction. In this photo the leading lines are the two converging shore lines that meet at the left side of the frame.

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg

Photo tip: When traveling take photos of the things that the town you are visiting is known for. For example Ireland is known for it’s colorful buildings and it’s ale so I took the opportunity to capture the bright hues of the markets and a bar with the empty kegs waiting to be picked up.

 

The Food:

I had heard from many people that the food in Ireland was…well, how do I word it nicely…not good. Is this reputation deserved? No… and yes. Eating well in Ireland takes a bit of effort. We found that the nicer hotels had amazing chefs. You can make reservations for dinner without being a guest in the hotel, so that is what we did almost every night. We had pretty good luck finding small cafes in Ireland for lunches, but it took some patience. Google was really helpful and so were the locals! 

So although eating in Ireland was a little more challenging than eating in London and Paris where cafes are on every corner I came home inspired to make what turned out to be a new favorite recipe, this gorgeous Caesar Salad with Prosciutto and Perfectly Poached Egg!

Eating Our Way Across Europe: Ireland Part 1~ Caesar Salad with Prosciutto and Poached Egg

The Recipe: Caesar Salad with Prosciutto and Perfectly Poached Eggs

Tips and what you will need: To learn to perfectly poach an egg, watch this 3 minute video. I recommend using a high quality mayonnaise made olive oil or make your own (I swear it’s easy and takes only a minute!) You will need a microplane to grate Parmesan, a Y peeler to shave Parmesan, and sea salt. (affiliate links)

 

Caesar Salad with Prosciutto and Poached Egg
 
Prep time
Cook time
Total time
 
A different take on Caesar salad made with butterleaf lettuce instead of Romaine and set atop a bed of Prosciutto and topped with a perfectly poached egg.
Author:
Serves: 4
Ingredients
  • For Salad:
  • 1 large head butter leaf lettuce, washed, dried and torn
  • 16 sliced prosciutto
  • Parmesan cheese, freshly grated with microplane
  • 4 perfectly poached eggs, see video posted above
  • For Dressing:
  • 2 cloves garlic minced
  • ⅔ cup mayo
  • ¼ cup olive oil
  • ¼ cup freshly grated parmesan, plus more for shavings
  • 1 tsp Worcestershire sauce
  • 1 tsp grainy dijon mustard
  • juice of half a lemon
  • 1 generous pinch sea salt, a few turns of freshly ground black pepper
Instructions
  1. Make dressing by whisking all ingredients together in a bowl, set aside.
  2. Start water for poached eggs as directed in video, while waiting for water to boil:
  3. Place four slices of Prosciutto on each plate.
  4. Wash, dry and tear lettuce with hands.
  5. Toss lettuce with dressing (you will have leftover dressing) and place in equal amounts on top of prosciutto.
  6. Use a "y" peeler to shave Parmesan onto each salad
  7. Poach eggs two at a time, retaining water from first two eggs to poach the second two.
  8. Place one egg on each salad, sprinkle with sea salt and fresh pepper if desired. Serve

 

Be sure to subscribe (just under my picture in the right sidebar) so you will be notified when I post new recipes! Next up, eggs en cocotte, soft boiled eggs, and and incredible Scottish salmon sandwich!




MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.