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~ Meats, Poultry and Seafood
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"Toward a better
world I contribute my modest smidgin; I eat the squab, lest it
become a pigeon." -Ogden Nash
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Pork Chops with
Peach Salsa 
Here are the
makings for a quick and easy dinner. Cook the pork chops
on the grill or stovetop and mix up the salsa in no
time.
Grill, pan fry, or bake your pork chops just as
you normally would; it’s the salsa that makes the
difference.
Ingredients
4
medium pork chops
2
medium peaches, peeled and diced
1/2 red bell pepper,
diced
juice form 1/2 lemon
2 tablespoons brown
sugar
1/8 teaspoon thyme
1/2 teaspoon salt
1/4
garlic powder
Directions
Cook the pork
chops as you prefer. While the pork chops are cooking,
make the salsa by mixing the rest of the ingredients in
a small bowl. Chill the salsa and serve with the pork
chops.
Serves 2 to 4
Recipe from Prepared Pantry
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Flank
Steak with Grilled PPN Salsa 
1 California peach, pitted
1
California plum, pitted
1 California nectarine,
pitted
1 to 2 jalapeno peppers, stemmed and
seeded
1/4 cup minced red onion
2 tablespoons
minced cilantro
1 tablespoon lime juice
2 pounds
flank steak
2 teaspoons garlic salt
1 teaspoon
ground cumin
1 teaspoon oregano
1/2 to 1 teaspoon
chipotle or ancho chili powder
Directions:
Cut
each piece of fruit into 8 slices. Place fruit and
jalapenos on a well-oiled grill over medium heat and
cook for a few minutes on each side to lightly char. Let
cool, then chop and place in a medium bowl with onion,
cilantro and lime juice. Stir to combine. Cover and
refrigerate until ready to serve.
Thoroughly tenderize the meat by
pricking both sides with meat tenderizer or fork. Stir
together garlic salt, cumin, oregano and chili powder in
a small bowl and rub onto both sides of meat.
Place on grill over medium heat and
cook for 5 to 7 minutes on each side or until meat is
cooked to your liking. Let stand for 5 minutes before
thinly carving at an angle against the grain.
Transfer meat and juices to a
platter. Serve with grilled PPN salsa.
Makes 6 to 8 servings, Prep Time: 15 minutes, Cook
Time: 20 to 25 minutes.
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Skillet
Chicken ‘N Dumplings 
Savory the old-fashioned flavors of this easy-to-do
chicken and dumplings meal
Chicken
Ingredients:
2 tablespoons butter
1 pound boneless skinless chicken thighs, cut
into bite-sized pieces
1 small onion, sliced
2 cups water
1 1/2 cups baby carrots,
halved
1/2 cup (1 rib) celery, sliced
2 teaspoons instant chicken bouillon
1/2 teaspoon lemon pepper
1 (9-ounce)
package (1 1/2 cups) frozen cut green beans
1/4 cup water
2 tablespoons
all-purpose flour
Dumplings Ingredients:
1
1/2 cups all-purpose baking mix
1 tablespoon poppy seed
1/3
cup Sour Cream
1/4 cup milk
Direcions:
Melt butter in 12-inch
skillet until sizzling; add chicken pieces and onion.
Cook over medium-high heat, stirring occasionally, until
lightly browned (4 to 6 minutes). Add 2 cups water,
carrots, celery, bouillon and lemon pepper. Continue
cooking until mixture comes to a boil (3 to 5 minutes).
Cover; cook until carrots are crisply tender (4 to 6
minutes). Stir in beans.
Stir 1/4 cup water and flour together in small bowl;
stir into chicken mixture. Increase heat to medium-high.
Cook, stirring occasionally, until mixture comes to a
boil (2 to 3 minutes).
Meanwhile, combine baking mix and poppy seed in
medium bowl. Add sour cream and milk; mix with fork just
until moistened.
Reduce heat to medium. Drop dumpling mixture by
rounded tablespoonfuls onto hot chicken mixture. Cook,
uncovered, for 5 minutes. Cover; continue cooking until
dumplings are no longer doughy (8 to 10 minutes).
Yield: 5 servings
Nutrition Facts (1 serving): Calories:
370, Fat: 15g, Cholesterol: 75mg, Sodium: 610mg,
Carbohydrates: 21g, Dietary Fiber: 5g, Protein: 27g
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Deep-Dish Turkey Pot
Pie
 This special pot pie recipe
has a buttery, flaky crust and is filled with turkey or
chicken and wholesome vegetables
Crust Ingredients:
2 cups
all-purpose flour
1/4 teaspoon salt
2/3 cup
cold Butter
4 to 6 tablespoons cold water
Filling Ingredients:
1/4 cup
milk
1 (10 3/4-ounce) can condensed cream of
chicken soup
3 cups cubed 1-inch cooked turkey
or chicken
4 ounces (1 cup) Cheddar
Cheese, shredded
1 (16-ounce) package frozen
vegetable combination (broccoli, cauliflower, carrots)
1 (16-ounce) can whole potatoes, drained,
quartered
1/2 teaspoon dried thyme leaves
1 egg, slightly beaten
1 tablespoon
water
Directions:
Heat oven to 375°F.
Stir together 2 cups flour and 1/4 teaspoon salt in
large bowl; cut in 2/3 cup butter with pastry blender or
fork until mixture resembles coarse crumbs. Mix in
enough cold water with fork until flour is just
moistened. Divide dough into thirds. Wrap one-third
dough in plastic food wrap; set aside.
Roll out remaining two-thirds dough on lightly
floured surface into 14-inch circle. Gently fit into
2-quart deep-dish casserole. Trim pastry to 1-inch from
edge of casserole; set aside.
Combine milk and soup in large bowl; mix well. Add
all remaining filling ingredients except egg and 1
tablespoon water. Spoon into prepared pie crust.
Roll reserved dough on lightly floured surface into
10-inch circle. Cut into 8 (1-inch) strips with sharp
knife or pastry wheel. Place 4 strips, 1 inch apart,
across filling in casserole. Place remaining 4 strips, 1
inch apart, at right angles to strips already in place;
trim strips. Fold trimmed edge of bottom pastry over
strips; build up an edge. Crimp or flute edges to seal.
Combine egg and 1 tablespoon water in small bowl;
lightly brush crust with egg mixture. Bake for 60 to 70
minutes or until golden brown. Let stand 10 minutes
before serving.
Yield: 6 servings
Nutrition Facts (1 serving): Calories:
670, Fat: 36g, Cholesterol: 175mg, Sodium: 1100mg,
Carbohydrates: 51g, Dietary Fiber: 5g, Protein:
34g
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Mustard
Glazed Pork Loin
Karo is the secret to helping you create perfect
glazes. It adds a smooth texture and rich flavor -
ensuring that your friends and family beg for
more.
Prep
Time: 10 minutes
Cook
Time: 90-120 minutes
Yield: 9 to
12 servings
1
cup Karo® Light or Dark or with Real Brown Sugar Corn
Syrup
1/3 cup brown sugar
1/4 cup mustard
3 to 4 pound pork loin
Variations: Add 1/2 teaspoon of rosemary or sage for
added flavor.
Directions:
In a small bowl
combine Karo® Syrup, brown sugar and
mustard.
Place pork loin in small roasting pan.
Bake at 350° for 1 1/2 -2 hours (30 minutes per pound),
or to desired doneness.
Brush with glaze several
times during last 30 minutes of cooking.
Click here for more glazes:
http://www.karosyrup.com/glazes.asp
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Chicken in a Crock
Pot
3 to 4 cups cut-up fresh vegetables such as sliced
carrots, sliced onions, celery pieces, green pepper
pieces, potatoes, mushrooms
1 whole chicken (2 to 3
pounds), rinsed and patted dry
1 teaspoon salt
1/2
teaspoon pepper
1/2 cup fresh herbs, such as parsley,
basil, rosemary, if desired
1 cup chicken broth,
divided
1/4 cup Argo® Corn Starch
Place vegetables
in bottom of crock pot. Place chicken on top of
vegetables; sprinkle salt and pepper over chicken. Add
herbs and 1/2 cup chicken broth.
Directions:
Cover and cook on
High for 3-1/2 to 5 hours until chicken is done.
Remove chicken and vegetables to platter; cover to
keep warm.
Skim fat from pot juices, if desired. Combine Argo
corn starch with remaining 1/2 cup chicken broth; stir
until a smooth paste is formed and no lumps remain.
Slowly pour corn starch mixture into juices in crock
pot; whisk until well mixed. Heat on High until mixture
comes to a boil, stirring occasionally. Serve with
chicken.
Yield: 6 servings |
Honey
Pecan Chicken Breasts Cooking for two
From Kris Shults
2 boneless skinless chicken breast
halves
1/4 tsp. salt
1/8 tsp. pepper
1/8 to 1/4
tsp cayenne pepper
1 tblsp. butter
1/4 tsp minced
garlic, or to taste
3 tblsp. honey
2 tblsp finely
chopped
pecans
Directions:
Flatten
chicken to 1/2 inch thickness. Sprinkle with
salt,
pepper and cayenne.
In a
large nonstick skillet, brown chicken in butter: add
garlic. Reduce heat to medium: cover and cook for 3-4
minutes on each side or until juices run clear.
Drizzle
honey over chicken: sprinkle with pecans. Cover and cook
for 2-3 minutes or until heated through.
Yield: 2
servings.
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Southwestern Grilled Chicken
Sandwiches
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4 |
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(4-ounce) boneless skinless chicken breast
halves |
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3 |
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tablespoons medium salsa |
| 4 |
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(1-ounce) slices LAND O LAKES® Deli
Monterey Jack Cheese |
| 1/3 |
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cup mayonnaise |
| 4 |
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individual ciabatta rolls or hamburger
buns, split |
| 4 |
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lettuce
leaves |
Directions:
Heat gas
grill on medium or charcoal grill until coals are ash
white.
Pound chicken breasts between sheets of
waxed paper to 1/4-inch thickness. Place chicken breasts
onto grill. Brush 1 side of chicken breast with 1
tablespoon salsa. Grill, turning once and brushing with
1 tablespoon salsa, until chicken is no longer pink (10
to 14 minutes). Place 1 slice cheese on top of each
chicken breast during last 2 minutes of grilling
time.
Meanwhile, combine mayonnaise and remaining
1 tablespoon salsa in small bowl. Spread mayonnaise
mixture onto cut-sides of rolls. Place 1 lettuce leaf on
bottom half of each roll; top with chicken breast and
top half of roll.
Yield: 4 servings
TIP:
Substitute 3 tablespoons adobo sauce for salsa. Adobo
sauce, a popular Mexican sauce, is a dark red paste made
from ground chilies, herbs and vinegar. It can be used
both as a serving sauce and as a marinade. This sauce
will give the mayonnaise mixture an extra zip as well as
brushing the chicken with the sauce.
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 Three Easy Steps
to Outdoor
Grilling
Print
out this Nifty Grilling
Chart for a quick reference to
keep handy when grilling in your backyard.
Download this
handy Beef Pocket
Guide
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Reuben Brat
5 bratwurst links (about
20 ounces)
5
dark-rye hoagie rolls, hinge sliced (cut almost through,
but not entirely)
1
tablespoon unsalted butter
1 large yellow onion, peeled and
sliced
1/3 cup
bottled Thousand Island dressing
1/3 cup coarse-grained
mustard
1
(14-ounce) can sauerkraut, drained
Directions:
Preheat
the grill for direct grilling over medium-high heat.
Grill the bratwurst according to package directions,
turning them to cook on all sides. Place the rolls on the grill, cut
side down, to toast for about 1 minute.
Melt the butter in a
9-by-11-inch aluminum-foil baking pan placed directly on
the grill. Add the onion and cook, stirring
occasionally, until softened, about 5 minutes.
Blend the salad
dressing with the mustard.
To
assemble:
Spread the sauce over each
open-faced roll. Add the onion and one bratwurst per
roll. Top with the sauerkraut and serve
immediately.
Yield: 5
servings
Recipe from "Johnsonville
Big Taste of Sausage Cookbook" by Shelly Stayer and
Shannon Kring Biro (Broadway Books, 2006)
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Marinated Tri-Tipsy
1/2 cup fresh lime
juice
1/2 cup
chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
8 cloves garlic, crushed and
peeled
2 teaspoons
grated lime zest
2
teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon freshly ground black
pepper
2 (1-1/2
pounds) beef-loin tri-tip roasts (also called a
"triangle roast")
Directions: Whisk the lime
juice, cilantro, oil, soy sauce, tequila, garlic, lime
zest, cumin, oregano and pepper in a medium bowl. Using
a small, sharp knife, pierce the meat all over. Place
the meat in a large, self-sealing plastic bag and add
the marinade. Seal the bag, and turn it gently to coat
the meat. Refrigerate for at least 2 hours or overnight,
turning the bag occasionally.
Preheat a grill to high
heat. Remove the meat from the marinade and grill to
desired doneness, 10 to 15 minutes per side for medium
rare. Transfer to a cutting board; let rest for 10
minutes. Cut diagonally across the grain and
serve.
Yield: 6
servings
Recipe from "The Meat Club
Cookbook, For Gals Who Love Their Meat" by Vanessa Dina,
Kristina Fuller and Gemma DePalma (Chronicle Books,
2006)
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Lemon Pepper Bison (Buffalo)
Steaks
4 (6-ounce) buffalo-steak
medallions, each about 1-inch thick
2 tablespoons olive
oil
1 teaspoon
garlic salt
2
teaspoons lemon pepper
Directions: Build a low
fire in a charcoal grill or heat a gas grill to 325
F. Place the
steaks on a platter. Brush the tops with 1 tablespoon of
the olive oil and sprinkle with half of the garlic salt
and lemon pepper. Turn and repeat on the other side.
Lightly oil the grill rack (see note, above), add the
steaks and cook for 4 minutes on each side, turning with
tongs, to medium-rare. (Overcooking buffalo meat makes
it tough.) Serve.
Yield: 4
servings
Recipe from "Cookout USA"
by Georgia Orcutt and John Margolies (Chronicle Books,
2006)
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New York Strip
Steak
3 (20-ounce) aged New York
strip steaks (also known as New York sirloin), each
about 2 inches thick
vegetable oil or cooking spray
1 tablespoon seasoned
salt
Note: To oil a grill rack
that has been heated without burning yourself, simply
grasp a lightly oiled (not dripping), crumpled paper
towel with tongs and use the tongs to lightly rub the
oiled paper on the grill.
Directions:
Remove the steaks from the refrigerator and let
them rest at room temperature for 30 to 60 minutes.
Meanwhile, prepare a charcoal or gas grill, or preheat
the broiler and position a rack 4 inches from the
heating element. Lightly spray the grill rack with
vegetable oil or cooking spray (see note). The coals
should be medium-hot for the charcoal grill. The burners
should be on high for the gas grill.
Season the steaks lightly
on both sides with the seasoned salt. If using a
charcoal grill, grill for 10 minutes. Turn, using tongs,
and grill the other side for 9 to 11 minutes for
medium-rare, or until done to your liking. If using a
gas grill, grill for 10 minutes. Turn, using tongs, and
grill the other side for 9 to 10 minutes for
medium-rare, or until done to your liking. If using a
broiler, broil 4 inches from the heat source for 10
minutes. Turn, using tongs, and broil the other side for
10 to 11 minutes for medium-rare, or until done to your
liking. Let the
steak rest for at least 5 minutes. Slice and serve.
Yield: 6
servings
Recipe from "Morton's
Steak Bible" by Klaus Fritsch, with Mary Goodbody
(Clarkson Potter, 2006)
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Dijon Style Chicken
Dinner
By Linda Jo Lawson
Bruton
2 Tablespoons butter or margarine
1
Tablespoon vegetable oil
4 chicken breasts
3/4 cup
dry white wine or vermouth
1 Tablespoon Dijon
mustard
Salt & Pepper to taste
3/4 cup heavy
cream
1 Zucchini, chopped
1 can (14-oz) Italian
Style Stewed Tomatoes
1 Tablespoon tomato paste
2
Tablespoons Parmesan cheese
Directions:
In a large
frying pan, melt butter in oil over medium-high heat.
Add chicken breasts and cook until lightly browned,
about 4-minutes on each side. Remove chicken and set
aside.
Add wine to the pan and bring to a boil,
scraping up brown bits from bottom of pan. Stir in dijon
mustard and salt and pepper. Whisk in cream and boil
until mixture thickens slightly; about 3 minutes.
Add chopped zucchini, drained stewed tomatoes, and
tomato paste. Cook another 3-minutes.
Return
chicken to pan; turn in sauce to coat and simmer for
about 15 minutes or until chicken is
tender.
Remove chicken to a serving platter and
spoon sauce over all. Sprinkle Parmesan cheese over top.
Enjoy!
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Perfect Roast
Chicken
From: Glen Reeves
Several years
ago Glen found this recipe in his local newpaper,
tried it, and it was so good it became one of
his family's favorite recipes.
3 pound
chicken
2-3 thin skinned lemons
1 large garlic
clove
1
tablespoon coarse (Kosher) salt
1 cup water
Directions:
Preheat oven to
400 degrees. Remove giblets and excess fat from
cavity.
Roll lemons to
soften them. Pierce each lemon with skewer in
about 20 places. Peel garlic and put through
garlic press.
In a small
bowl, mash garlic with salt. When you have a nice,
odorous paste, smear half of it in chicken’s
cavity. Then put in lemons. (You may not be
able to fit all of them.) You can, if you want,
truss the chicken.
Rub rest of
garlic paste outside of chicken. Put chicken on
rack in roasting pan. Pour water into bottom of
pan.
Bake chicken
for 1 hour or until the drumstick just begins to move in
socket. You shouldn’t baste or, when serving,
remove lemons from chicken’s cavity. (They’re not
very pretty!) Serve pan juices if you
wish.
Los Angeles
Times Magazine
January 18, 1998
Visit Glen's Place
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Braised
Moroccan Lamb
Leg of lamb braised in wine with carrot, onion,
celery and tomato sauced with raisins and
almonds.
 1 bone-in leg of lamb (3 to 4 pounds)
2
teaspoons ground cumin, divided
1 teaspoon freshly
ground pepper
1/2 teaspoon chopped fresh
thyme
salt and pepper, to taste
4 tablespoons
olive oil, divided
1/2 pound (1 large) onion,
coarsely chopped
1 large carrot, peeled and coarsely
chopped
1 celery stalk, coarsely chopped
2 garlic
cloves, sliced
1 teaspoon chopped fresh rosemary
1
cup dry red wine
2 cups chicken, veal or lamb
stock
1 medium tomato, ends removed and coarsely
chopped (about 1 cup)
1 cup blanched whole almonds,
lightly toasted
2 cups California
raisins
Directions:
Braise the
Lamb:
Preheat the oven to 450 degrees
F.
Lay the lamb out, skin side down, and sprinkle
with 1 teaspoon cumin, pepper and thyme. Roll and tie
well with butcher's string. Season the outside lightly
with salt and pepper.
Heat 2 tablespoons of the
oil in an ovenproof casserole slightly larger than the
lamb. Brown the lamb on all sides, then pour out the
oil. Add the remaining 2 tablespoons of the oil to the
casserole, stir in the onion, carrot, celery and garlic.
Over medium-high heat, cook until the onion has colored
slightly, 4 to 5 minutes. Sprinkle with the remaining 1
teaspoon of cumin and the rosemary, deglaze the pan with
the red wine and bring to a boil. Pour in the stock, add
the tomato, season with 1/2 teaspoon each of salt and
pepper; cover and transfer to the oven. Braise until
almost tender, about 1
hour.
Sauce:
Remove the meat and
keep warm. With a slotted spoon, separate the vegetables
from the sauce and purée in a blender. Scrape back into
the sauce and reduce just until the sauce thickens
slightly. Strain into a clean casserole, add the almonds
and raisins and return to the oven for about 15 minutes
longer, until the lamb is very tender and the raisins
are soft. (If the sauce thickens too much, thin with a
little stock).
To Serve:
Cut the
lamb into slices and arrange on heated plates. Spoon
some sauce over, placing the raisins and almonds on and
around the meat. Serve immediatly. Pass any remaining
sauce in a small bowl.
Recipe by: Chef
Wolfgang Puck
Source: California Raisin
Marketing Board
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Grilled
Veggie Pasta Primavera
The
flavor of grilled vegetables pairs deliciously with
balsamic vinegar and pasta.
1 medium eggplant, peeled, cut into
1/4-inch slices
1 medium zucchini, cut into
1/4-inch slices
1 medium crookneck
squash, cut into 1/4-inch slices
1
medium red bell pepper, cut into 1/2-inch strips
1 medium red onion, cut into 3/4-inch
wedges
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1
package (16 ounces) dry linguine, broken in half,
prepared according to package directions
2 cans (14.5 ounces) Hunt's Diced Tomatoes
with Balsamic Vinegar, Basil and Olive Oil,
undrained
1/2 cup (2 ounces) shredded
Parmesan cheese
Directions:
Preheat grill
to medium-high heat. Combine eggplant, zucchini,
crookneck squash, bell peppers and onions in large bowl.
Season with salt and black pepper. Drizzle with oil;
toss to coat. Place in grill basket.
Grill
until vegetables are crisp-tender and slightly charred,
stirring frequently. (Cooking time will vary by grill
type.) Remove vegetables from grill; cover to keep warm.
Set aside.
Toss
pasta, tomatoes with their liquid and the vegetables in
large bowl until well blended. Sprinkle with cheese.
Serve warm.
Cooking Tip:
If using a charcoal
grill, place grill rack about 4 inches above
medium-hot coals. If using a gas grill that is 20,000
BTUs or less, close the grill cover to decrease cooking
time. Regardless of
grill type, stir the vegetables frequently for quick and
even cooking.
Use Your Stove: Combine
vegetables, oil and seasonings as directed. Heat large
grill pan over high heat. Add half of the vegetables;
cook until vegetables have grill marks and are
crisp-tender, stirring frequently. Remove vegetables
from grill pan; cover to keep warm. Repeat with
remaining vegetables. Continue as directed.
Use Your Oven: Preheat oven to
450°F. Combine vegetables, oil and seasonings as
directed. Spread into single layer in 15x10x1-inch
baking pan or onto 2 baking sheets. Bake 15 minutes, or
until vegetables are crisp-tender, stirring after 8
minutes. Cover to keep warm. Continue as
directed.
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We think you
will enjoy this versatile chicken. You can cook it one
the grill or on the stove. The marinade and fruit salsa
make this a moist, juicy treat.
Whether grilled on the patio or
cooked indoors this is a scrumptious chicken dish.
1/2 teaspoon salt
1/2 teaspoon
dried, crushed thyme
1 teaspoon paprika
1/2
teaspoon allspice
4 chicken breasts
2 1/2 small limes, juiced (you
should have at least 2/3 cup juice)
1/2 tablespoon
grated fresh ginger
2 tablespoons vegetable
oil
For the
salsa
1 can corn kernels, drained
1 large mango,
peeled and diced or 1 large can of chunk pineapple in
its own juice
2 thin slices of sweet onion (Vandalia
or Walla Walla)
1/2 lime, juiced
1 tablespoon
olive oil
1/4 cup fresh cilantro, chopped
salt and
pepper to taste
Directions:
Mix the salt, thyme, paprika, and allspice
together. Rub the spices into the meat with your
fingers. Set aside in a shallow dish.
Mix the
lime juice, fresh ginger, and vegetable oil together.
Pour it over the chicken. Cover and refrigerate for two
hours to marinade.
Mix all the salsa ingredients
together. Refrigerate.
Discard the marinade and
cook the chicken on the grill or stove top. (A portable
grill works nicely.) Serve hot with the salsa spooned
over the meat.
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Cider-Glazed
Roast Pork Loin
 Make sure to tie the roast (see photo at
left) if your butcher hasn't already done so.
Cider alone couldn't produce the
big apple flavor we wanted in the glaze for our pork
loin. Apple butter (super-concentrated applesauce)
pumped up the flavor of the glaze and helped it cling to
the roast.
Serves 6
| 1 |
boneless
pork loin roast (3-pound), centercut,
tied |
|
Table
salt and ground black pepper
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| 2 |
tablespoons Vegetable oil
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| 6 |
small
shallots , peeled (and halved if
large) |
| 2 |
cups apple cider
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| 1/2 |
cup apple butter
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| 1 |
bay
leaf |
| 1 |
sprig fresh thyme
|
| 1 |
teaspoon cider vinegar
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1. Adjust
oven rack to middle position and heat oven to 375
degrees. Pat pork loin dry with paper towels and season
with salt and pepper.
2. Heat 1 tablespoon
oil in large skillet over medium-high heat until just
smoking. Place pork loin, fat side down, in skillet and
cook, turning it several times, until browned on all
sides, 8 to 10 minutes. Transfer pork, fat side down, to
13 by 9-inch baking dish and roast until thermometer
inserted in thickest part registers 85 degrees, about 25
minutes.
3. While pork roasts, cook
remaining tablespoon oil and shallots in empty skillet
over medium heat until golden brown, 3 to 5 minutes.
Increase heat to high, add cider, apple butter, bay
leaf, and thyme and bring to boil. Cook until thickened,
about 8 minutes.
4. After pork has
roasted for 25 minutes, pour glaze over pork and, using
tongs, roll pork to coat with glaze. Cook until internal
temperature registers 145 degrees, 20 to 30 minutes
more, turning once halfway through to recoat with glaze.
Transfer pork to cutting board, tent with foil, and let
rest 20 minutes. Transfer glaze to small saucepan and
whisk in vinegar.
5. Before slicing pork,
pour accumulated juices from roast into glaze and warm
glaze over low heat. Cut roast into 1/4-inch slices,
transfer to platter, and spoon 1/2 cup glaze over top.
Serve, passing remaining glaze at table.
Source: America's Test Kitchen
Newsletter
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Look for a top sirloin roast (see photo in
related tasting) that has a thick, substantial fat cap
still attached. The rendered fat will help to keep the
roast moist. When making the jus, taste the reduced
broth before adding any of the accumulated meat juices
from the roast. The meat juices are well seasoned and
may make the jus too salty. A heavy-duty roasting pan
with a dark or nonstick finish or a broiler pan is a
must for this recipe.
Serves 6 to 8
| Beef |
| 8 |
large
cloves garlic , unpeeled
|
| 1 |
top
sirloin roast (4-pound), with some fat
intact |
| Garlic-Salt
Rub |
| 3 |
large
cloves garlic , minced
|
| 1 |
teaspoon dried thyme
|
| 1/2 |
teaspoon table salt
|
| Garlic
Paste |
| 12 |
large
cloves garlic , peeled, cloves cut in
half lengthwise |
| 2 |
sprigs fresh thyme
|
| 2 |
bay
leaves |
| 1/2 |
teaspoon table salt
|
| 1/2 |
cup olive oil
|
|
Ground
black pepper |
| Jus |
| 1 1/2 |
cups low-sodium beef
broth |
| 1 1/2 |
cups low-sodium chicken
broth |
1. For the
beef: Toast unpeeled garlic cloves in small skillet
over medium-high heat, tossing frequently, until spotty
brown, about 8 minutes. Set garlic aside. When cool
enough to handle, peel cloves and cut into 1/4-inch
slivers.
2. Using paring knife, make 1-inch-deep
slits all over roast. Insert toasted garlic into slits.
3. For the garlic-salt rub: Mix minced
garlic, thyme, and salt together in small bowl. Rub all
over roast. Place roast on large plate and refrigerate,
uncovered, at least 4 hours or preferably overnight.
4. For the garlic paste: Heat halved
garlic cloves, thyme, bay leaves, salt, and oil in small
saucepan over medium-high heat until bubbles start to
rise to surface. Reduce heat to low and cook until
garlic is soft, about 30 minutes. Cool completely.
Strain, reserving oil. Discard herbs and transfer garlic
to small bowl. Mash garlic with 1 tablespoon garlic oil
until paste forms. Cover and refrigerate paste until
ready to use. Cover and reserve garlic oil.
5.
Adjust oven rack to middle position, place nonstick
roasting pan or broiler pan bottom on rack, and heat
oven to 450 degrees. Using paper towels, wipe
garlic-salt rub off beef. Rub beef with 2 tablespoons
reserved garlic oil and season with pepper. Transfer
meat, fat side down, to preheated pan and roast, turning
as needed until browned on all sides, 10 to 15 minutes.
6. Reduce oven temperature to 300 degrees.
Remove roasting pan from oven. Turn roast fat side up
and, using spatula, coat top with garlic paste. Return
meat to oven and roast until internal temperature
reaches 125 degrees on instant-read thermometer, 50 to
70 minutes. Transfer roast to cutting board, cover
loosely with foil, and let rest for 20 minutes.
7. For the jus: Drain excess fat from
roasting pan and place pan over high heat. Add broths
and bring to boil, using wooden spoon to scrape browned
bits from bottom of pan. Simmer, stirring occasionally,
until reduced to 2 cups, about 5 minutes. Add
accumulated juices from roast and cook 1 minute. Pour
through fine-mesh strainer. Slice roast crosswise
against grain into 1/4-inch slices. Serve with
jus.
Source: America's Test Kitchen
Newsletter
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Beer-Braised Short
Ribs 
Serves 4 to 6
The only way to
remove fat from the braising liquid is to prepare this
recipe a day or two before you want to serve it.
Luckily, the short ribs actually taste better if cooked
in advance and then reheated in the defatted braising
liquid.
5 pounds
English-style beef short ribs (6 to 8 ribs), trimmed of
excess fat
Table salt and ground black
pepper
2 tablespoons vegetable
oil
2 tablespoons unsalted
butter
3 pounds yellow onions , halved
and sliced thin
2 tablespoons tomato
paste
2 (12-ounce) bottles dark beer
such as Newcastle Brown Ale and O'Doul's Amber
Nonalcoholic
2 tablespoons Minute
Tapioca
2 bay leaves
2
teaspoons minced fresh thyme leaves
2 tablespoons soy sauce
12 pitted
prunes
3 tablespoons Dijon
mustard
2 tablespoons minced fresh
parsley leaves
1. Season ribs
with salt and pepper. Heat oil in 12-inch skillet over
medium-high heat until just smoking. Add half of ribs,
meaty side down, and cook until well browned, about 5
minutes. Following photo 1, turn each rib on one side
and cook until well browned, about 1 minute. Repeat with
remaining sides. Transfer ribs to slow-cooker insert,
arranging them meaty side down, as shown in photo 2.
Repeat with remaining ribs.
2. Pour off all
but 1 teaspoon fat from skillet. Add butter and reduce
heat to medium. When butter has melted, add onions and
cook, stirring occasionally, until well browned, 25 to
30 minutes. Stir in tomato paste and cook, coating
onions with tomato paste, until paste begins to brown,
about 5 minutes. Stir in beer, bring to simmer, and
cook, scraping browned bits from pan bottom with wooden
spoon, until foaming subsides, about 5 minutes. Remove
skillet from heat and stir in tapioca, bay leaves, 1
teaspoon thyme, soy sauce, and prunes. Transfer to
slow-cooker insert.
3. Set slow
cooker on low, cover, and cook until ribs are
fork-tender, 10 to 11 hours. (Alternately, cook on high
for 4 to 5 hours.) Transfer ribs to baking dish and
strain liquid into bowl. Cover and refrigerate for at
least 8 hours or up to 2 days.
4. When ready
to serve, use spoon to skim off hardened fat from
liquid. Place short ribs, meaty side down, and liquid in
Dutch oven and reheat over medium heat until warmed
through, about 20 minutes. Transfer ribs to serving
platter. Whisk mustard and remaining teaspoon thyme into
sauce and season with salt and pepper. Pour 1 cup sauce
over ribs. Sprinkle with parsley and serve, passing
remaining sauce separately.
Which Egg Noodles Are
Best? Click Here
Source:
America's Test Kitchen
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