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Brined Pork Roast with Roasted Peaches Recipe

February 4th, 2012 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 5lbs center cut bone-inpork roast(about)
  2. For the brine

  3. 1gallonwater
  4. 1cupkosher salt
  5. 1cupbrown sugar
  6. 1tablespoonwhole black peppercorns
  7. 2sprigsfresh thyme
  8. 2sprigsfresh rosemary
  9. 5clovesgarlic, crushed
  10. 1teaspoonallspice berries
  11. 2-4bay leaves
  12. For the roast

  13. salt & freshly ground black pepper
  14. olive oil
  15. 2-4sprigsfresh rosemary
  16. 4largecarrots, peeled
  17. 1headgarlic, top cut off
  18. 1onion, halved
  19. 4shallots, halved
  20. For the peaches

  21. 2tablespoonsbalsamic vinegar
  22. 1tablespoonhoney
  23. 1tablespoon whoilemustard seeds (optional)
  24. 2tablespoonsfresh rosemary
  25. 1dozenpeaches, pitted and halved or2 (28ounce)canspeaches, drained(1 cup of syrup reserved)
  26. olive oil
  27. For the sauce

  28. 2cupsapple juice
  29. 1-3tablespoonbutter

DIRECTIONS

  1. Place brine ingredients, water through bay leaves, in a large plastic juice container.
  2. I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
  3. I usually do this the night before, and refrigerate.
  4. Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
  5. Place pork roast in bag, and pour brine mixture over the meat.
  6. Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
  7. Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
  8. Preheat oven to 400 degrees.
  9. Note about the roast: I find better results if the fat layer is left on.
  10. Please do not over trim this part, or roast will become too dry.
  11. Season entire roast generously with salt and pepper.
  12. 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.
  13. Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
  14. Sear the pork, fat side down until it has a nice caramelized color.
  15. Repeat this for all sides of the roast.
  16. This should be about 10-15 minutes.
  17. Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
  18. 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.
  19. If fresh peaches are not available, used the canned, omit the honey in the marinade.
  20. You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
  21. Give them a toss with your hands and place cut side down.
  22. Roast in oven for about 15 minutes, or until the fresh peaches are soft.
  23. When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
  24. Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
  25. Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
  26. Let this simmer and reduce by about a third.
  27. Add salt and pepper to taste, and wisk in butter.
  28. Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.

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Rosemary Roasted Cashews Recipe

February 4th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4lbscashew nuts
  2. 2tablespoons coarsely choppedfresh rosemary leaves
  3. 1/2teaspooncayenne
  4. 2teaspoonsdark brown sugar
  5. 2teaspoonskosher salt
  6. 1tablespoon meltedbutter

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
  3. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
  4. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
  5. Serve warm.

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Lovin’ Onions Recipe

February 4th, 2012 by alice  Tags: | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonbutter
  2. 6mediumonions, coarsely chopped
  3. 1/2cupself rising flour
  4. 1/2teaspoonsalt
  5. 1/2teaspoonpepper
  6. 1 1/4cups shreddedcheddar cheese
  7. 1 1/4cups shreddedmonterey jack cheese
  8. 1smalljalapeno pepper, seeded and chopped

DIRECTIONS

  1. 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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Chicken Enchiladas Recipe

February 4th, 2012 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2lbschickens(deboned/boneless)
  2. 16ounces shreddedmozzarella cheese
  3. 24ouncessour cream
  4. jalapenos, and juice from jar
  5. 1 (20 ounce)cancream of mushroom soup
  6. 3-5tablespoons jalapenobrine
  7. tortillas(bag about 16)

DIRECTIONS

  1. 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.
  2. Use 2 quarts water if cooking a whole chicken, and cook for 30 minutes.
  3. Cool chicken, keeping the chicken broth.
  4. Cut into tiny pieces.
  5. Mix sour cream, cheese, cream of mushroom, 1/2 cup broth, and Jalapeno juice in bowl.
  6. Set back 1/3 of this mixture to use for the sauce.
  7. Mix chicken into mixture that is not set back.
  8. Place some of the chicken mixture on each tortilla.
  9. Roll.
  10. Place in a microwave dish cassarole dish.
  11. Then after you fill the dish up, set in microwave for about 5 minutes.
  12. Turn dish if nesessary.
  13. When the sauce is boiling around the sides and in the middle they are done.
  14. If you want to cook them in the oven then you need to preheat the oven to 350 degrees.
  15. Then cook for 30 minutes.
  16. Take it out and let it cool for about 2 minutes.
  17. ENJOY!

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Stroganoff Steak Sandwiches Recipe

February 4th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsflank steaks
  2. 2/3cupdark beer
  3. 1/3cupoil
  4. 1teaspoongarlic powder
  5. 1teaspoonsalt
  6. 1/2teaspoonpepper
  7. 3mediumonions, slice
  8. 1/2lbmushrooms, sliced
  9. 1/2teaspoonpaprika
  10. 2tablespoonsbutter, melted
  11. 1 (8 ounce)containersour cream
  12. 12slicesFrench bread

DIRECTIONS

  1. 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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