Grilling dishes, including recipes for chicken breasts, pork tenderloin and salmon patties.
Showing posts with label Pork Dishes and Tips. Show all posts
Showing posts with label Pork Dishes and Tips. Show all posts
Saturday, June 8, 2013
COCONUT-MARINATED PORK TENDERLOIN with GREEN ONIONS, PEANUTS
Prep: 25 minutes
Marinate: 3 to 8 hours
Cook: 20 minutes
Servings: 4 to 6
Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" {Clarkson Potter, $35}, by Bobby Flay with Stephanie Banyas and Sally Jackson.
1 can {14 ounces} unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild Spanish paprika
6 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, 1 pound each, trimmed of excess fat
2 tablespoons oil
1/2 teaspoon salt
4 green onions, halved lengthwise, finely chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon ground allspice
Hot sauce
1. Combine the coconut milk. lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.
2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.
3. Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill {indirect heat}; cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.
4. Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.
5. Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.
6. Slice the pork across the grain into 1/4-inch slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.
Nutrition information: Per serving {for 6 servings}: 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.
Marinate: 3 to 8 hours
Cook: 20 minutes
Servings: 4 to 6
Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" {Clarkson Potter, $35}, by Bobby Flay with Stephanie Banyas and Sally Jackson.
1 can {14 ounces} unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild Spanish paprika
6 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, 1 pound each, trimmed of excess fat
2 tablespoons oil
1/2 teaspoon salt
4 green onions, halved lengthwise, finely chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon ground allspice
Hot sauce
1. Combine the coconut milk. lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.
2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.
3. Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill {indirect heat}; cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.
4. Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.
5. Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.
6. Slice the pork across the grain into 1/4-inch slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.
Nutrition information: Per serving {for 6 servings}: 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.
Wednesday, May 29, 2013
CURRIED PORK TURNOVERS
Even though these start with "leftover" pork, it is a sure bet there will not be any leftover turnovers! Crisp, juicy apples are an excellent complement to the curry and pork in these tasty morsels.
1 recipe Plain Flaky Pastry {recipe follows}
1/2 pound cooked pork, ground
3 tablespoons olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 stalks celery, minced
1/4 pound mushrooms, cleaned and minced
2 teaspoons minced fresh ginger root
1 medium tomato, seeded and finely cubed
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
2 tablespoons plain yogurt
1 egg, beaten with 1 tablespoon water {for egg wash}
Heat the olive oil in a skillet and add the onions and garlic. Saute 3-4 minutes until they start to soften. Add the celery, mushrooms, and ginger. Continue to cook until most of the liquid has evaporated and the vegetables are soft but not brown. Remove from the heat and add the pork, tomato, turmeric, salt, cumin, white pepper, parsley, and yogurt. Mix well. Set aside to cool.
Roll out the pastry and cut into 3-4" rounds. Place 2-3 teaspoons of filling in the center of the round. Brush the edges with the egg wash, fold over, and seal. Place on an ungreased baking sheet. Continue with the remaining filling and pastry. Brush the tops of the turnovers with the remaining egg wash and bake in a 375-400 degree oven 20-25 minutes. Makes about 36 turnovers. If you have more filling than you need, it freezes well.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
1 recipe Plain Flaky Pastry {recipe follows}
1/2 pound cooked pork, ground
3 tablespoons olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 stalks celery, minced
1/4 pound mushrooms, cleaned and minced
2 teaspoons minced fresh ginger root
1 medium tomato, seeded and finely cubed
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
2 tablespoons plain yogurt
1 egg, beaten with 1 tablespoon water {for egg wash}
Heat the olive oil in a skillet and add the onions and garlic. Saute 3-4 minutes until they start to soften. Add the celery, mushrooms, and ginger. Continue to cook until most of the liquid has evaporated and the vegetables are soft but not brown. Remove from the heat and add the pork, tomato, turmeric, salt, cumin, white pepper, parsley, and yogurt. Mix well. Set aside to cool.
Roll out the pastry and cut into 3-4" rounds. Place 2-3 teaspoons of filling in the center of the round. Brush the edges with the egg wash, fold over, and seal. Place on an ungreased baking sheet. Continue with the remaining filling and pastry. Brush the tops of the turnovers with the remaining egg wash and bake in a 375-400 degree oven 20-25 minutes. Makes about 36 turnovers. If you have more filling than you need, it freezes well.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
Sunday, December 2, 2012
Pork Tips:
- Remove ham from the oven and allow it to rest for 10 to 15 minutes before slicing to allow juices to redistribute. The internal temperature will rise about 5 degrees.
- The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat. However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.
- U.S. Department of Agriculture guidelines say pork can safely be cooked to medium rare at a final internal temperature of 145 degrees, followed by a three-minute rest time. Ground pork, like all ground meats, should be cooked to 160 degrees.
HAPPY HOLIDAY ENTERTAINING WITH HAM...
This holiday season, delight your guests with one of these holiday ham themes. For a memorable gourmet feast that has a Southwestern flair, start with the pepper jelly-glazed ham for the main entree and add the featured complementary side dishes to continue the Southwestern twist. If you would like to keep with more traditional theme, the apricot-glazed ham served with a green bean casserole, garlic mashed potatoes and a fruit salad is sure to be a winner!
Apricot-Glazed Ham..
Serves: 10
5-pound fully cooked, whole, boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup apricot nectar
2 tablespoons lemon juice
Place ham on a rack in a shallow roasting pan. Bake, uncovered, in a 325-degree oven for 1 1/4 hours or until meat thermometer registers 140 degrees, about 15 to 18 minutes per pound.
For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat, stirring constantly until thickened and bubbly.
Brush ham with the glaze. Continue baking 15 to 20 minutes more, brushing occasionally with glaze.
5-pound fully cooked, whole, boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup apricot nectar
2 tablespoons lemon juice
Place ham on a rack in a shallow roasting pan. Bake, uncovered, in a 325-degree oven for 1 1/4 hours or until meat thermometer registers 140 degrees, about 15 to 18 minutes per pound.
For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat, stirring constantly until thickened and bubbly.
Spiral-Sliced Ham with Pepper Jelly Glaze..
A simple holiday ham to prepare and serve.
Serves: 10 to 12
5-to 6-pound fully cooked bone-in ham, half ham or spiral sliced
1 8-ounce jar hot pepper jelly
Place ham in shallow pan and heat in 350-degree oven, uncovered, for 1 1/4 hours, about 15 to 18 minutes per pound, until internal temperature on a thermometer reads 140 degrees.
The last 15 minutes, pour the pepper jelly over ham, spreading evenly. Continue baking for 10 to 15 minutes more, basting occasionally.
Serves: 10 to 12
5-to 6-pound fully cooked bone-in ham, half ham or spiral sliced
1 8-ounce jar hot pepper jelly
Place ham in shallow pan and heat in 350-degree oven, uncovered, for 1 1/4 hours, about 15 to 18 minutes per pound, until internal temperature on a thermometer reads 140 degrees.
Saturday, December 1, 2012
Friday, November 30, 2012
Pork Loin with Roasted Pears and Shallots..
Preheat the oven to 450 degrees
3 tablespoons olive oil, divided
1 tablespoon reduced-sodium soy sauce
2 tablespoons freshly squeezed lemon juice
1 {4-pound} pork loin
12 shallots, peeled and halved or quartered {about 2 cups}
3 medium unpeeled pears, cut into wedges
3/4 teaspoon salt, divided
3 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons butter
3 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 to 1 teaspoon chopped fresh thyme leaves
Coarsely ground black pepper
1. In a large zip-top plastic bag, combine 2 tablespoons oil, soy sauce and lemon juice. Add pork and coat evenly. Marinate at room temperature 30 minutes.
2. Preheat the oven to 450 degrees.
3. In a roasting pan, toss shallots and pears with 1 tablespoon olive oil and 1/2 teaspoon salt. Remove meat from marinade and drain, reserving marinade. Make slits in top of pork; insert sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast 15 minutes. Reduce oven temperature to 325 degrees and cook until meat reaches 145 to 150 degrees, about 40 minutes.
4. While meat roasts, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10 to 15 minutes. Stir in thyme. Remove from heat.
5. Remove pork from oven. Let meat stand 5 minutes before slicing. {If shallots are not well caramelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400 degrees, place shallots and pears back in oven, and cook until caramelized, 10 to 15 minutes more.}
6. Reheat gravy over low heat. Add remaining 1/4 teaspoon salt and pepper. Slice pork and serve with gravy.
Serves: 8
Per Serving:
470 calories; 17 grams fat; 155 milligrams cholesterol; 54 grams protein; 24 grams carbohydrates; 3 grams fiber; 700 milligrams sodium.
NOTE:
With a sharp paring knife, make small slits in pork and stuff with slices of garlic and small sprigs of fresh thyme. Rosemary works, too.
3 tablespoons olive oil, divided
1 tablespoon reduced-sodium soy sauce
2 tablespoons freshly squeezed lemon juice
1 {4-pound} pork loin
12 shallots, peeled and halved or quartered {about 2 cups}
3 medium unpeeled pears, cut into wedges
3/4 teaspoon salt, divided
3 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons butter
3 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 to 1 teaspoon chopped fresh thyme leaves
Coarsely ground black pepper
1. In a large zip-top plastic bag, combine 2 tablespoons oil, soy sauce and lemon juice. Add pork and coat evenly. Marinate at room temperature 30 minutes.
2. Preheat the oven to 450 degrees.
3. In a roasting pan, toss shallots and pears with 1 tablespoon olive oil and 1/2 teaspoon salt. Remove meat from marinade and drain, reserving marinade. Make slits in top of pork; insert sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast 15 minutes. Reduce oven temperature to 325 degrees and cook until meat reaches 145 to 150 degrees, about 40 minutes.
4. While meat roasts, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10 to 15 minutes. Stir in thyme. Remove from heat.
5. Remove pork from oven. Let meat stand 5 minutes before slicing. {If shallots are not well caramelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400 degrees, place shallots and pears back in oven, and cook until caramelized, 10 to 15 minutes more.}
6. Reheat gravy over low heat. Add remaining 1/4 teaspoon salt and pepper. Slice pork and serve with gravy.
Serves: 8
Per Serving:
470 calories; 17 grams fat; 155 milligrams cholesterol; 54 grams protein; 24 grams carbohydrates; 3 grams fiber; 700 milligrams sodium.
NOTE:
Thursday, November 15, 2012
HERITAGE TURKEYS..
Before the large, plump Broad-Breasted White turkey became ubiquitous in our grocery stores, we had a range of other turkey breeds, prized for their productivity and the beauty of their feathers. Among them were the Black, Bronze, Narragansett, Bourbon Red, White Holland, and Jersey Buff. They had long legs, slim bodies, and an even ratio of dark to white meat. Compared with the Broad-Breasted White, they were richer and fuller in flavor. In the last several years, these birds-known as heritage turkeys-have made something of a comeback, thanks to the efforts of organizations like the American Livestock Breeds Conservancy http//www.albc-usa.org and to consumers' desire for less industrialized food. Unlike the Broad-Breasteds, which reach full size in about 18 weeks and usually can't live longer than a year, heritage turkeys grow slowly and can live as long as 7 years. Because they're genetically healthier, they're strong and fit enough to endure outdoors, run and even fly, and mate naturally, none of which the factory-bred Broad-Breasted Whites can do. If you're interested in tasting a turkey that's much closer to what the Pilgrims had for Thanksgiving, you might want to try a heritage bird. Since supply is limited and the turkeys mature slowly, order early-in the spring. These lean, firm birds benefit from being brined first {see Roast Turkey with Sage-Garlic Butter for a method} and from long slow cooking. Where to find Heritage Turkeys: Order through gourmet grocery stores or try these sources: Mary's Free-Range Turkeys, in Madera, California {delivers through local grocery stores in 42 states: http://www.marysturkeys.com. Or try: LocalHarvest http//www.localharvest.org , for heritage turkeys, and you'll get listings for turkey farmers in your area.
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