February 4th, 2012 by alice
Tags: Brined, Peaches, Pork, Roast, Roasted | 
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INGREDIENTS
- 5lbs center cut bone-inpork roast(about)
-
For the brine
- 1gallonwater
- 1cupkosher salt
- 1cupbrown sugar
- 1tablespoonwhole black peppercorns
- 2sprigsfresh thyme
- 2sprigsfresh rosemary
- 5clovesgarlic, crushed
- 1teaspoonallspice berries
- 2-4bay leaves
-
For the roast
- salt & freshly ground black pepper
- olive oil
- 2-4sprigsfresh rosemary
- 4largecarrots, peeled
- 1headgarlic, top cut off
- 1onion, halved
- 4shallots, halved
-
For the peaches
- 2tablespoonsbalsamic vinegar
- 1tablespoonhoney
- 1tablespoon whoilemustard seeds (optional)
- 2tablespoonsfresh rosemary
- 1dozenpeaches, pitted and halved or2 (28ounce)canspeaches, drained(1 cup of syrup reserved)
- olive oil
-
For the sauce
- 2cupsapple juice
- 1-3tablespoonbutter
DIRECTIONS
- Place brine ingredients, water through bay leaves, in a large plastic juice container.
- I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
- I usually do this the night before, and refrigerate.
- Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
- Place pork roast in bag, and pour brine mixture over the meat.
- Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
- Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
- Preheat oven to 400 degrees.
- Note about the roast: I find better results if the fat layer is left on.
- Please do not over trim this part, or roast will become too dry.
- Season entire roast generously with salt and pepper.
- Lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
- Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
- Sear the pork, fat side down until it has a nice caramelized color.
- Repeat this for all sides of the roast.
- This should be about 10-15 minutes.
- Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
- Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ¼ cup olive oil.
- If fresh peaches are not available, used the canned, omit the honey in the marinade.
- You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
- Give them a toss with your hands and place cut side down.
- Roast in oven for about 15 minutes, or until the fresh peaches are soft.
- When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
- Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
- Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
- Let this simmer and reduce by about a third.
- Add salt and pepper to taste, and wisk in butter.
- Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.
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February 4th, 2012 by alice
Tags: Cashews, Roasted, Rosemary | Print This Post
INGREDIENTS
- 1 1/4lbscashew nuts
- 2tablespoons coarsely choppedfresh rosemary leaves
- 1/2teaspooncayenne
- 2teaspoonsdark brown sugar
- 2teaspoonskosher salt
- 1tablespoon meltedbutter
DIRECTIONS
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
- Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
- Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
- Serve warm.
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February 4th, 2012 by alice
Tags: Lovinions | Print This Post
INGREDIENTS
- 1tablespoonbutter
- 6mediumonions, coarsely chopped
- 1/2cupself rising flour
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1 1/4cups shreddedcheddar cheese
- 1 1/4cups shreddedmonterey jack cheese
- 1smalljalapeno pepper, seeded and chopped
DIRECTIONS
- Melt butter in a large skillet over medium high heat add onion, and saute 10 minutes or until tender Combine flour, salt,and pepper Combine cheeses Add 1 cup of cheese to flour mixture, stir well Add onion and jalapeno to the flour cheese mixture Pour into a greased baking dish top with remaining cheese bake uncovered at 350 degrees for 30 minutes or until cheese is melted and bubbly.
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February 4th, 2012 by alice
Tags: Chicken, Enchiladas | Print This Post
INGREDIENTS
- 2lbschickens(deboned/boneless)
- 16ounces shreddedmozzarella cheese
- 24ouncessour cream
- jalapenos, and juice from jar
- 1 (20 ounce)cancream of mushroom soup
- 3-5tablespoons jalapenobrine
- tortillas(bag about 16)
DIRECTIONS
- Cook chicken in 1 quart of boiling water wiht 2 bouillon cubes (optional because you can just use the broth from the cooked chicken) for about 15 minutes.
- Use 2 quarts water if cooking a whole chicken, and cook for 30 minutes.
- Cool chicken, keeping the chicken broth.
- Cut into tiny pieces.
- Mix sour cream, cheese, cream of mushroom, 1/2 cup broth, and Jalapeno juice in bowl.
- Set back 1/3 of this mixture to use for the sauce.
- Mix chicken into mixture that is not set back.
- Place some of the chicken mixture on each tortilla.
- Roll.
- Place in a microwave dish cassarole dish.
- Then after you fill the dish up, set in microwave for about 5 minutes.
- Turn dish if nesessary.
- When the sauce is boiling around the sides and in the middle they are done.
- If you want to cook them in the oven then you need to preheat the oven to 350 degrees.
- Then cook for 30 minutes.
- Take it out and let it cool for about 2 minutes.
- ENJOY!
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February 4th, 2012 by alice
Tags: Sandwiches, Steak, Stroganoff | Print This Post
INGREDIENTS
- 2lbsflank steaks
- 2/3cupdark beer
- 1/3cupoil
- 1teaspoongarlic powder
- 1teaspoonsalt
- 1/2teaspoonpepper
- 3mediumonions, slice
- 1/2lbmushrooms, sliced
- 1/2teaspoonpaprika
- 2tablespoonsbutter, melted
- 1 (8 ounce)containersour cream
- 12slicesFrench bread
DIRECTIONS
- Put steak in a large zip lock bag combine beer, oil, garlic powder, salt, and pepper stirring well pour over steak and seal bag Marinade in the refrigerator for at least 8 hours turning occassionally Remove steak and discard marinade Place steak on a lightly greased rack or broiler pan broil 3 inches from heat 8 minutes on each side or to desired doneness Cut steak diagonally across the grain into thin strips Keep warm sautee onions, mushrooms and paprika in butter in a large skillet over medium high heat, stirring constantly till tender To serve: Place 2 slices of french bread on serving plate top with steak, onion/mushrooms and sour cream.
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