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23-03-2008, 02:33 AM
| #1 (permalink) |
| The Dog  Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
   | Pork Recipes from around the world Coq au Vin Recipe courtesy Alton Brown Ingredients 24 to 30 pearl onions 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces Kosher salt and freshly ground black pepper 1/4 to 1/2 cup all-purpose flour 2 tablespoons water 6 ounces salt pork, slab bacon, or lardon, cubed 8 ounces button mushrooms, quartered 1 tablespoon unsalted butter 2 (750-ml) bottles red wine, preferably pinot noir 2 tablespoons tomato paste 1 medium onion, quartered 2 stalks celery, quartered 2 medium carrots, quartered 3 cloves garlic, crushed 6 to 8 sprigs fresh thyme 1 bay leaf 2 cups chicken stock or broth Directions Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight. The next day, preheat the oven to 325 degrees F. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired. Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
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27-03-2008, 01:32 AM
| #2 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Pork Tenderloin with Peach & Ginger Sautée Recipe How to make Pork Tenderloin with Peach & Ginger Sautée Ingredients 1 pound pork tenderloin, trimmed and cut into _ inch slices 1 teaspoon vegetable oil ground black pepper 1 teaspoon butter or margarine 1 clove garlic, finely chopped 1/4 teaspoon dried sage 1 12 oz. can reduced sodium chicken broth 1 tablespoons cornstarch 4 Chilean fresh peaches or nectarines, pits removed and sliced into wedges Preparation Heat oil in frying pan on medium-high heat and sauté pork slices until done, about 2 minutes on each side. Remove pork to plate and keep warm. Add butter, garlic and sage to pan and cook until garlic just starts to turn golden. Mix cornstarch and chicken broth and add to pan. Cook over high heat stirring constantly until sauce is thickened. Add fruit slices and cook just until heated. Arrange pork on plate with fruit slices and serve with sauce. |
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01-04-2008, 08:26 PM
| #3 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Roast loin of pork (with perfect crackling) Roast loin of pork (with perfect crackling) Watch Hugh and Ray demonstrate the perfect crackling... INGREDIENTS 1 Loin of pork 20g of fennel seeds (or coriander) 25g of sea salt Freshly ground black pepper 15-20 minutes at 210°-220°, then 25 minutes per 500g at 160°-170° |
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02-04-2008, 07:23 PM
| #4 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Pork Tenderloin Cheese Steak Recipe How to make Pork Tenderloin Cheese Steak with a cheddar béchamel sauce Bechamel Sauce 1 Tbsp Butter 1 Tbsp Flour 1 Cup Milk Shallot Salt Pepper Nutmeg Bay Leaf In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. |
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25-06-2008, 02:09 PM
| #7 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Polynesian Sweet and Sour Pork Recipe How to make Polynesian Sweet and Sour Pork Watch as Pass Your Plate Executive Chef Anna Banda prepares Polynesian Sweet and Sour Pork from scratch. Why is it so yummy? We use pork cut from the center of the loin and you make a sweet and sour sauce from scratch - for a burst of flavor like none you've ever experienced! In the store you can make this entree in about 5 minutes and your one-step cook time at home is about 12 minutes - a quick and easy stir fry using all fresh ingredients! |
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09-08-2008, 08:28 PM
| #10 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Roasted Pork Tenderloin with Fresh Plum Sauce Roasted Pork Tenderloin with Fresh Plum Sauce Ingredients for 2 servings: 1 tbsp vegetable oil 1 pork tenderloin (not loin) 1 red onion 2 shallots fresh thyme springs salt and fresh ground black pepper to taste 1 tbsp balsamic vinegar 1 cup water 2 firm plums 1 tsp cold butter Another Plum Sauce Recipe 2 heaping spoonfuls plum jam (about 1/4 cup) 1-2 Tbsp soy sauce 1/2 tsp hot chili oil 1 tsp sesame oil 1/4 tsp freshly grated ginger (1 tsp rice vinegar or sherry) If the plum jam is very sweet you can add more soy sauce and some rice vinegar to cut the sugar. The soy and chili oil are the most important additions. If the result is too thin, mix (maybe a teaspoon) cornstarch with enough water to make a paste, add that, and then cook the mixture till it bubbles a little. It should thicken upon cooling. (The plum jam will thin out when heated, so it ends up thinner when warm than before you added the cornstarch. You can make this ahead of time and store in the refridgerator, so there's time to make adjustments. |
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21-09-2008, 04:54 AM
| #12 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Stuffed Jumbo Pork Chop Saltimbocca Recipe How to make Stuffed Jumbo Pork Chop Saltimbocca Ingredients 4 bone-in, pork or veal rib chops (about 1/2 pound each) Salt and freshly ground black pepper 8 slices Prosciutto Potta (also known as Fresco Rosmarino or Italian Rosemary Ham) 8 slices Fontina cheese 5 tablespoons extra-virgin olive oil (EVOO), divided 2 tablespoons butter 4 sage leaves, chopped 3/4 cups Marsala wine 1 bunch kale or any dark green, cleaned and dried, stems removed 1/2 red onion, sliced Yields: 4 servings |
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21-09-2008, 04:55 AM
| #13 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Pork Chops & Applesauce Recipe How to make Pork Chops & Applesauce Ingredients 1 1/2 pounds baby red-skin potatoes, cut in half 1 pound green beans, trimmed and cut into 1-inch pieces 6 tablespoons extra-virgin olive oil (EVOO), divided Salt and freshly ground black pepper 1/4 cup (about a handful) parsley leaves, chopped 4 McIntosh apples, peeled, cored and diced 3 tablespoons light or dark brown sugar 1 cup all-natural apple juice or cider (it should look cloudy) Zest of 1 orange, reserving the juice 1/4 cup soy sauce or tamari 4 centre-cut boneless pork loin chops, about 6 to 8 ounces each and an inch thick Yields: 4 servings |
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21-09-2008, 04:57 AM
| #14 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Plum Pork Chops with Jalapeno Rice Recipe How to make Plum Pork Chops with Jalapeno Rice Ingredients * 2 tablespoons EVOO - Extra Virgin Olive Oil * 4 bone-in pork chops (each about an inch thick) * Salt and ground black pepper * 6 plums (it's better if they're under ripe), pits removed and sliced * 1 large red onion, thinly sliced * 2 sprigs of thyme, leaves removed from stems * Juice of 1 lemon * 2 tablespoons honey Yields: 4 servings Jalapeno Rice Ingredients * 1 3/4 cups chicken stock * 1 jalapeño, ribs and seeds removed, sliced * 1 cup white or Texmati rice * 1 cup shredded jack or cheddar cheese Yields: 4 servings |
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24-02-2009, 10:42 PM
| #15 (permalink) |
| The Dog Last Online: Today 03:19 PM Join Date: Jun 2005 Location: Pattaya Jomtien
Posts: 44,980
| Pork Medallion with Red Wine Sauce Recipe How to make Pork Medallion with Red Wine Sauce Ingredients; 8 Slices boneless loin of Pork, 3 oz each, trimmed of Fat 1 Whole clove 1/2 c Red wine 1 ts Balsamic vinegar 2 ts Honey 1 tb Olive oil 2 tb Finely chopped shallots 2 tb Butter 1 tb Freshly grated ginger 1/2 ts Dried thyme OR 2 Springs of fresh 1 Bay leaf Salt and pepper to taste Instructions: Place pork slices on a flat surface and pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. |
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