Everything can be improved with a little cured meat – even entrées! Carnivore Club products can be easily incorporated to all four of these delicious dinner recipes, taking them to the next level.

 

Chinese Sausage and Broccolini Fried Rice

Chinese Sausage Fried RIce

Meaty, garlicky, and easy, this fried rice packs a punch.

 

Prep Time: 15 min

Cook Time: 20 min

Serves: 2

 

Ingredients

  • 1 cup cooked rice, preferably day-old
  • 2 links Chinese sausage, cut into small dice
  • 1 bunch broccolini, trimmed and cut into 1-inch pieces
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • ½ teaspoon black sesame seeds
  • large clove garlic, minced
  • 1-inch piece ginger root, peeled and minced
  • 1 teaspoon chili-garlic paste
  • 1 scallion green and white parts, finely sliced

 

            Instructions

  1. Heat a large wok over medium heat, then add the Chinese sausage and cook until the fat has begun to render and the sausage is slightly browned, about 5 minutes, tossing occasionally to prevent sticking.
  2. Remove the sausage and set aside, then add the sesame oil to the wok and lower the heat slightly. When the oil is heated, fry the garlic and ginger together for a minute, stirring frequently, then add the broccolini and 1 tablespoon of soy sauce, toss to coat and cook until just tender, 2-3 minutes.
  3. Increase heat to medium-high, then add the sausage, rice, half the scallions, chili-garlic paste and second tablespoon of soy sauce to the wok with the broccolini. Toss well to thoroughly combine.
  4. Allow the rice to sit in the wok for 30 seconds or until toasty-smelling, then toss again and let sit for another 30 seconds to a minute.
  5. Divide between two bowls and garnish with the black sesame seeds and the rest of the scallions.

 

Hero Sandwich

Hero Sandwich

Quick and easy on the go, this sandwich is the perfect dinner for the even the busiest families.

 

Prep Time: 10 min

Cook Time: 10 min

Serves: 6

 

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt plus more to taste
  • 1-1/2 teaspoon finely chopped rosemary leaves
  • Freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 roasted red bell pepper, peeled, seeded; excess ribs removed, sliced into 1/4 inch strips
  • 2 cups shredded iceberg lettuce
  • 2 foot long loaves seeded semolina bread, about 8 ounces each, split
  • 4 ounces thinly sliced Genoa salami
  • 4 ounces thinly sliced mortadella
  • 4 ounces thinly sliced provolone cheese
  • 4 ounces thinly sliced soppresatta
  • 4 ounces thinly sliced prosciutto or coppa
  • 4 ounces fresh mozzarella, thinly sliced
  • 1 large vine-ripened tomato, thinly sliced

 

            Instructions

  1. In a small mixing bowl, whisk together the vinegar, salt, rosemary, pepper, and olive oil to make a dressing.
  2. In a another small bowl toss the peppers with 2 tablespoons of the dressing.
  3. Toss the lettuce with 2 tablespoons of the dressing and season with salt and pepper to taste.
  4. Set the bread, cut side up on a cutting board and start building the sandwich.
  5. Drizzle dressing on the cut halves on the bread and layer the meat and cheese, on top, folding the sliced if necessary so they fit on the bread.
  6. Top with the peppers, tomato, and lettuce.
  7. Drizzle with any remaining dressing and top with the bread. Press down slightly and cut the sandwiches into 3 to 4 pieces each.

 

Turkey Saltimbocca and Semolina Gnocchi

Classy and delicious, this gnocchi is sure to impress your guests.

 

Prep Time: 45 min

Cook Time: 45 min

Serves: 4

 

Ingredients

  • 4 cups milk
  • 2 bay leaves
  • 125g white semolina
  • 30g butter
  • 50g parmesan
  • 2 turkey breasts (600g)
  • 8 sage leaves
  • 8 thin slices prosciutto
  • ¼ cup plain flour
  • 2tbsp olive oil
  • 125ml white wine
  • 150ml chicken stock
  • 50g cold butter, chopped
  • 1 lemon, juiced

 

            Instructions

  1. In a medium-sized saucepan, bring milk and bay leaves to the boil.
  2. Remove bay leaves with a slotted spoon, and whisk in the semolina.
  3. Cook over low heat for 25-30 minutes, stirring often until semolina is tender.
  4. Add butter and 30 g parmesan. Tip into a greased and lined 20cm square, shallow dish and set aside to cool. Place in the refrigerator for 2-3 hours, or until set.
  5. Once set, lift out of dish by the baking paper and cut into four 9cm rounds using a round cutter. Alternatively, cut into 4 squares.
  6. Place semolina on a foil-lined baking tray. Sprinkle with remaining parmesan and bake for about 10 minutes at 200ºC, or until warmed through and golden. If necessary, place under oven grill to brown.
  7. Trim the turkey, slice it into 4 pieces for each breast (8 pieces in total) at an angle and flatten to ½ cm thick. Top each piece of turkey with a sage leaf, then wrap with the prosciutto slices and dust in flour.
  8. Heat the olive oil in a large frying pan over high heat, fry in 2 batches for around 3 minutes per batch until golden. Drain on paper towel.
  9. Deglaze the pan with the wine, reduce by half, add chicken stock, reduce by half again.
  10. Remove from heat and add butter and lemon juice, stirring to combine.
  11. Place the browned saltimbocca back into the pan with the sauce to warm through gently, placing over very low heat if necessary.
  12. Serve the semolina and turkey saltimbocca drizzled with the sauce.

 

Prosciutto-Wrapped Salmon

This pork-wrapped fish recipe combines both meats effortlessly.

 

Prep Time: 30 min

Cook Time: 30 min

Serves: 2

 

Ingredients

  • 2 (6-ounce) salmon fillets, skin removed
  • Salt and freshly ground black pepper
  • 4 thin slices prosciutto
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 poblano chili, seeded, de-ribbed and cut into small dice kernels from 2 ears corn or 2 cups frozen corn, thawed
  • 1/2 cup frozen lima beans, thawed
  • pinch of cayenne pepper, or more to taste
  • 1/3 cup heavy cream (or chicken broth if you're watching calories)
  • tablespoon thinly sliced fresh basil, plus a few leaves for garnish

 

Instructions

  1. Pat the fillets dry and sprinkle lightly with salt and black pepper (not too much salt, because the prosciutto will be salty).
  2. Wrap two slices of prosciutto around each fillet, winding it around from top to bottom. Don’t worry if it doesn’t stick very well; it’ll contract and cling to the fish as it cooks. Set the wrapped fish aside.
  3. Heat a 12-inch skillet with a lid over medium-high heat and add the olive oil. When the oil shimmers, add the salmon to the pan and cook until browned on the first side, about 2 minutes. Flip the fish over with a thin-edged spatula and cook the other side until browned, another minute or so. Transfer the fish to a plate. (It will not be fully cooked at this point.)
  4. Add the onion and poblano to the hot pan and sauté until the vegetables begin to soften, about 2 minutes.
  5. Add the corn, lima beans, cayenne and 1/4 teaspoon salt. Season with black pepper and sauté until the corn is almost tender, about 1 minute. Quickly pour in the cream and stir in the 1 tablespoon basil.
  6. Top the vegetables with the fish, cover and reduce the heat to low. Cook until the fish is cooked through and flakes easily with a fork when pierced, about 3 minutes. Some of the salt from the prosciutto probably crept into the corn, so taste and season with more salt, pepper or cayenne if it needs it.
  7. Mound the vegetables onto two warmed plates and top with the fish and a few basil leaves sprinkled over the top. Serve hot.

 

Each of these recipes masterfully uses cured meats to make a delicious dinner. Follow these recipes, or get creative to turn Carnivore Club meats into entrees that your friends will be talking about for weeks!

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