Thread: Roast Pork with Herbs

SERVES 4
RED SNAPPER
COCONUT CREAM
KOSHER SALT
SHERRY
COOKED RICE
LEMON
GRAPEFRUIT
ORANGE
PAPAYA
PINEAPPLE
GREEN SEEDLESS GRAPES
1. Preheat oven to moderate 350 degrees.
2. Rub: a 4 to 5 lb red snapper with kosher salt.
3. Place fish in a shallow baking dish and pour over it: 1 c coconut cream. Bake in the moderate oven for 20 to 25 minutes and add: 2 tbsp sherry.
4. Bake 20 minutes longer, basting frequently with pan juices. When fish flakes easily with a fork it is cooked.
5. Presentation: When fish is done, remove it carefully to a plank. Border it with cooked rice, garnish with lemon slices, grapefruit and orange sections, pineapple and papaya slices, and green seedless grapes.
this is a recipe that is over 50 years old from V. Price's travels in Hawaii's famous Hotel.

SERVES 4
COOKED CHICKEN
PINEAPPLE
APPLES
SOY SAUCE
GARLIC
SUGAR
WINE VINEGAR
SHERRY
SESAME OIL
LEMON
SKEWERED CHICKEN
1. Cut into cubes: about 1 ½ c boned cooked chicken.
2. Put on each skewer: 1 chunk pineapple, 1 cube chicken, 1 cube raw apple dipped in lemon juice, and repeat again.
3. Marinate in sesame soy sauce for 15 minutes, remove and drain.
Sesame soy Sauce
Mix in a bowl: ½ c soy sauce, ½ c water, 1 clove garlic, crushed, ½ tbsp sugar, ¼ c wine vinegar, ¼ c sherry, 1/2 lrg apple, finely grated, and 3 drops sesame oil.

just got this, and I don't give a about the season. It is with love these come. Just in case you decided drop in man of the hour ( you know who you are fl boy)

Eggnog Snickerdoodles
2 1/2 c all pupose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
16 tbsp unsalted butter, softened
1 ½ c granulated sugar
2 lrg eggs
1 ½ tsp rum extract
½ c confectioners’ sugar
½ tsp gr. Nutmeg
1. Make Dough: Adjust oven racks to upper middle and lower middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and slat in med bowl. With electric mixer on med high speed, beat butter and granulated sugar unit light and fluffy, about 2 minutes. Add eggs, and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combine.
2. Shape cookies Roll 1 tbsp dough into 1 inch ball. Repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that’s been greased on the bottom, press each ball to ½ inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
3. Dust Cookies: combine confectioners’ sugar and nutmeg in small bowl. Using fine mesh strainer, dust cookies with spiced sugar. Cookies can be stored in airtight container at room temp for 3 days.)

1 ½ c all purpose flour
½ c dutch processed cocoa powder
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
8 tbsp unsalted butter, softened, or shortening
1 c sugar
1 large egg
1 1/2 tsp pecans, toasted and chopped fine
6 tbsp seedless raspberry jam
½ c white chocolate chips, melted


Adjust oven racks to upper middle and lower middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, baking powder, and salt in med bowl. With electric mixer on med high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combine.

Shape and Bake: Place pecans in shallow dish, Roll 1 tbsp dough into 1 inch ball, then roll in pecans, pressing to adhere. Repeat with remaining dough. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Fill each dimple with ½ tsp jam. Bake until set, about 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
Drizzle chocolate: Drizzle cookies with melted chocolate and let sit until chocolate hardens, about 15 minutes. (cookies can be stored in air tight container at room temperature)

Serve 6 to 8
1 (4 to 8 lb ) boneless top round roast, tied
Salt and pepper
1 tbsp vegetable oil
4 tbsp unsalted butter
1 carrots, peeled and cut into 2 inch pieces
1 onion, peeled and cut into ½ inch rounds
1 celery rib, cut into 2 inch pieces
½ c all purpose flour
1 tsp tomato paste
2 ( 10.5 oz) cans beef consommé
1 ½ c water
1. Season met: Pat roast dry with paper towels and rub with 2 tbsp salt.
Wrap in plastic wrap and refrigerate at least 1 hour up to 24 hours.
Brown roast: adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 tsp pepper. Heat oil in large oven-safe skillet over medium -high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate.

Roast Beef: Pour off all but 2 tbsp fat from pan. Add butter skillet and melt over medium - heat. Cook carrots, onion and celery until lightly browned, 6 to 8 minutes. Add flour and tomato paste and cook until flour is golden and paste begins to darken, about 2 minutes. Off heat, push vegetables to center of pan. Place roast on top of vegetables and transfer skillet oven. Cook until meat registers 125 degrees.(for med rare), 2 1/2 to 3 ½ hours. Transfer roast to craving board, tent with foil. And let rest 20 minutes.

Make GRAVY: Meanwhile , keeping in mind that handle will be hot, return skillet with vegetables to medium –high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes. Slowly whisk in consomme’ and water, scraping up any browned bits, and bring to boil. Reduce heat to med and simmer until thickened, 10 to 15 minutes. Strain gravy through fine mesh strainer into serving bowl; discard vegetables. Season with salt and pepper.

Carve Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy.

2 LBS BROCCOLI, FLORETS CUT INTO 1 INCH PIECES STEMS PEELED AND CUT INTO ½ INCH PIECES
2 TBSP VEGETABLE OIL
SALT AND PEPPER
1 TBSP UNSALTED BUTTER
4 TSP ALL PURPOSE FLOUR
¼ TSP DRY MUSTARD
1/8 TSP CAYENNE PEPPER
1 C HALF AND HALF
½ C WATER
½ SHREDDED Monterey Jack cheese
½ shredded sharp cheddar cheese
¼ c grated parmesan cheese
1. Adjust oven rack to lower middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
2. After 15 minutes, toss broccoli, oil, ¾ tsp salt, and ¼ tsp pepper in lrg bowl. Arrange broccoli in single layer on hot baking sheet. Bake until spotty brown, 15 to 18 minutes, stirring halfway through cooking.
3. Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minutes., Slowly whisk in half and half and water and bring to boil. Reduce heat to medium low and simmer until slightly thickened, 8 to 10 minutes. Off heat, whisk in Monterey Jack and cheddar until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Serve sauce over broccoli.

serves 4
2 lbs Yukon gold potatoes, peeled and cut into 1 inch pieces
½ c fat free half and half
1 tsp unsalted butter
2 garlic cloves, peeled and smashed
1 bay leaf
Salt and pepper
3 tbsp low fat mayonnaise
1. Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, 20 to 25 minutes.
2. Meanwhile, bring half and half, butter, garlic, bay leaf, 1 tsp salt, and ¼ tsp pepper to boil in small saucepan over high heat. Remove from heat, cover and let stand for 15 minutes. Discard garlic and bay leaf.
3. Reserve ½ c potato cooking water. Drain potatoes thoroughly. Set ricer or food mill over now empty pot and press or mill potatoes into pot. Stir in warm half and half mixture, mayonnaise, and ¼ c reserved potato water, adding additional potato water as needed. Season with salt and pepper to taste. Serve

delicious pork recipes you have there..

looks good

Umm mmm mmm, those look good!

I like pork.

Originally Posted by jagbender

daym! that's a lot of ideas!

BTW Pork doen not need to be cooked to 185 any more.
It can he cooked like beef. It is hard to think about eating pink pork, because we (I) have been pounded that into my head for 40+ years

For many chefs and for many of us, medium-rare pork has been the norm for many years now



Pink Pork in Fine Dining

It is going to kill me deader than shit one day, but I have an addiction to raw beef and pork. As a reward treat, every now and then I will eat an entire raw ribeye. If I am on a bulk and can handle the calories, I will eat an entire package of raw beacon in one sitting.

Makes 8 servings

• 3 yams, about 4 lbs.
• 1/2 cup water
• 6 Tablespoons honey
• 4 Tablespoons unsalted butter, room temperature
• Juice of 4 limes
• 1-1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 350°F. Wash yams and place in a baking dish with the water. Bake until potatoes are soft when tested with a fork and skins are puffy, about 1-1/2 hours. Set aside to cool slightly. (Leave oven on.) When yams are cool enough to handle, peel and place in a medium baking dish. Add honey, butter, lime juice, salt and pepper. Stir and mash well with a potato masher. Cover with foil and return to oven for 15 to 20 minutes longer, until heated through

Makes 4 servings

• 2 cups double-strength brewed coffee
• 1 cup 2% low-fat milk
• 1/4 cup honey
• 2 cups ice

In large pitcher, whisk together coffee, milk and honey until thoroughly combined and honey is dissolved. Chill. Just before serving, blend coffee mixture with ice in blender until frothy and smooth

4 SALMON FILLETS, 8 OZ EACH
1/2 OLIVE OIL
2 TBSP SHERRY VINEGAR
1 TBSP CHPD FRESH ROSEMARY
½ TSP SALT, OR AS NEEDED
½ TSP BLACK PEPPER, OR AS NEEDED
3 LRG RED BELL PEPPERS
1 TBSP RED WINE VINEGAR
4 OZ CABROALES CHEESE
1 JAR PITTED KALAMATA OLIVES, DRAINED
Place salmon in a shallow glass baking dish. In a small bowl, whisk: olive oil, sherry vinegar, rosemary salt and pepper. Marinate the salmon in the refrigerator , covered, for at least 2 hours. Heat the broiler. Wash the red bell peppers. Place the peppers on a broiling pan and brush with the red wine vinegar. Broil the peppers until the skins are blackened and blistered. Immediately remove the peppers from the broiler. Place each pepper in a sealed plastic bag. Wait 15 minutes, then remove the pepper from the bag and peel of the skins. Cut the peppers into thin strips, removing the stems and seeds as you do so.

Remove the salmon steaks, from the baking dish, reserving the marinade. Place the steaks in the broiler. Broil until the salmon is golden brown 6 to 7 minutes. While broiling , brush the salmon frequently with the marinade.
Sprinkle the Cabrales cheese over the roasted red pepper strips. Serve the salmon steaks with the roasted red pepper and the olives.

½ C KEY LIME JUICE
1 TSP KEY LIME ZEST
4 EGGS
1 TBSP UNFLAVORED GELATIN
1 C GRANULATED SUGAR, DIVIDED
¼ TSP SALT
¼ C WATER
3 DROPS GR. FOOD COLRING 1 C WHIPPED CREAM
1 PREBAKED 9- INCH PASTRY SHELL
1 TBSP PISTACHIO NUTS
1 KEY LIME


1, Juice key limes to yield ½ c of juice. Grate the rind of the key lime to yield 1 tsp zest. Separate the egg yolks from the egg whites. In a saucepan combine: gelatin, ½ c sugar, and salt mix well.
In a bowl, beat together the lime juice, egg yolks, and water until well blended: stir into the gelatin mixture. Place over medium heat and cook. Stirring just until mixture comes to a boil.
Remove from the heat. Stir in the 1 tsp grated rind. Add the food coloring. Chill, stirring occasionally, until the mixture mounds sligthly when dropped from a spoon.
Whip the cream until stiff.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ sugar, beating until stiff peaks form. Fold gelatin mixture into the egg whites. Fold in ½ ½ of the whipped cream. Pile into the pastry shell and chill until firm.
Grate the pistachio nuts and thinly slice the remaining key lime. Use the remaining whipped cream. The nuts and lime slices for garnish.

SERVES 12
JAM CAKE
2 TP GR. CINNAOMON
¼ TSP GR. ALLSPICE
1/8 TSP GR. CLOVES
¾ C SEEDLESS BLACKBERRY JAM
1 C BUTTERMILK, ROOM TEMPERATURE
3 TBSP WATER
1 TSP VANILLA EXTRACT
3 C ALL PURPOSE FLOUR
1 TBSP BAKING PWDER
¾ TSP SALT
20 TBSP UNSALTED BUTTER, SOFTENEED
1/3 C GRANULATED SUGAR
½ C PACKED LT BR. SUGAR
4 LRG EGGS, ROOM TEMP
ASSEMBLY:
¼ C SEEDLESS BLACKBERRY JAM
4 CUPS MIRACLE CARAMEL FROSTING * will add this later time (sorry, for now)
1 ½ C WALNUTS OR PECANS, TOASTED AND CHOPPED
Toast spices: Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease and flour two 9 inch cake pans. Heat cinnamon, allspice, and cloves in small skillet over med heat until fragrant about 1 minute. Microwave jam in medium bowl until thin enough to pour, 35 to 45 seconds, carefully stirring halfway through.
Make batter: Whisk buttermilk, water and vanilla into warm jam. Combine flour, baking powder, toasted spices , and salt in large bowl. With electric mixer on med high speed, beat butter, granulated sugar, and bro sugar until light and fluffy, about 2 minutes. Reduce speed to medium low and add eggs, 1 at a time, until incorporated, Add flour mixture in 3 additions, alternating with 2 additions of jam mixture, stopping occasionally to scrape down bowl.
Bake Scrape equal amounts of batter into prepared pans. Tap pans on counter to release air bubbles. Bake until deep golden brown and toothpick inserted in center comes out clean, 35 to 50 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool cakes can be wrapped in plastic wrap and stored at room temperature for 2 days.
ASSEMBLE CAKE: Whisk jam in bowl until smooth. Place 1 cake round on platter and spread 1 ½ c frosting evenly over cake. Spread jam over frosting, leaving ½ inch border, then top with second cake round. Spread remaining frosting evenly over top and sides of cake. Garnish with nuts, if using. Refrigerate until set about 20 minutes. Serve

MAKES 15 PANCAKES,
SERVE 4 TO 6
2 C INSTANT FLOUR
¼ C SUGAR
1 TSP SALT
1 ½ C HALF AND HALF
½ C CLUB SODA
9 TBSP UNSALTED BUTTER, MELTED AND COOLED
3 LRG EGGS PLUS 2 YOLKS, LIGHTLY BEATEN
1. MAKE BATTER: combine flour, sugar, and salt in large bowl. Slowly whisk half and half ,club soda, 4 tbsp butter, eggs, and yolks into flour mixture until smooth.
2. COOK PANCAKES: Brush surface and sides of 10 inch nonstick skillet with heat. When butter stops sizzling, pour 1/3 c batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve

Day After Smoothie
After Thanksgiving, any leftover cranberry sauce, blend it with yogurt, ice, apple juice and whatever other fruits you have on hand. It makes a delicious breakfast smoothie.

Food Tip
Instead of throwing away the last dribs and drabs of mustard in an almost empty jar, just simply add oil, vinegar, and seasonings. Screw the lid back on and shake creating an instant vinaigrette.
Wine Cooling tip
When you need a wine cooled in a hurry, just use an old percolator with salt and ice, it’s perfect shape, and it cools wine in record time.
Good Grip:
Instead o fthrowing away old rubber kitchen gloves, snp the fingers off and place each one on the of a mop or broom handle. It keeps the brooms and mops from sliding down the wall.

I will absolutly love you forever if you posted pictures for each one of thes recipis. i dont wanna try these until i see them first lol pretty please....

I am unable to do that for a while, being a lot our ones that are there... I won't use too often, (not a great meat lover) sorry, but the salmon and some others yes, eventually I will get some photos up


Now:

Dipping sauces
Honey mustard sauce
½ c yellow mustard
1/3 c honey
Salt and pepper
Whisk mustard and honey in medium bowl until smooth. Season with salt and pepper.
Sweet and Sour Sauce
¾ c apple or apricot, or hot pepper jelly
1 tbsp white vinegar
½ tsp soy sauce
1/8 tsp garlic powder
Pinch gr. Ginger
Pinch cayenne pepper
Salt and pepper
Whisk jelly, vinegar, soy, garlic powder, ginger and cayenne in medium bowl until smooth. Season with salt and pepper.
BBQ
¾ c ketchup
3 tbsp molasses
1 tbsp cider vinegar
1 tsp hot sauce
1/8 tsp liquid smoke
Salt and pepper
Whisk ketchup, molasses, vinegar, hot sauce and liquid smoke in medium bowl until smooth. Season with salt and pepper

HAHA ok its the thought that counts thank u for posting these i was actually going to post and ask somone to post their recipes! i love food im ALWAYS looking for differnt recipes

sofar:
I must take some, as my jagbender boy has me in a fix, if he can cook and take pix, then so can I. right it is an equal world, right? right.


this was given to me by some relatives living way far away.

north of england

Like most soups and stews, this dish tastes even better the next day.
PEA SOUP

• 1 pound yellow or green peas
• ½ pound salt pork or ham bone
• 2 ¾ quarts water
• 3 onions
• 2 carrots, diced into small cubes
• 2 to 3 bay leaves
• 1 teaspoon savory
• Salt and pepper

Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving.

and here is one more from them:

kinda funny, I've not met them yet. I just got their emails.

HOMEMADE SAUSAGE
This is a simple sausage which can be fried or smoked. Great for carrying on a trek or scout!

• 1 lb. ground meat, chicken, pork or beef
• 2 tbsp. onion, chopped fine
• 1 tbsp. parsley
• 1/8 tsp. nutmeg
• ½ tsp. pepper
• 1/16 tsp. cloves
• 1/16 tsp. cinnamon
• 2 tbsp. salt
• casings

In a large bowl, mix the ground meat, parsley and onion. Add salt, pepper and spices. Fill casings with mixture and tie off at the desired length. You can also form into patties if you do not have casings. These sausages can be grilled and served with most any side dish.

good recipe.

Cornish buttered crab
2 lrg crabs
2 anchovy fillets
1 glass white wine
1 c white breadcrumbs
3 tbsp melted butter
Pinch of nutmeg
Salt and pepper
Slices of buttered toast
Mash the anchovy fillets and work in the breadcrumbs and nutmeg. Add the wine and season to taste. Then bring the mixture gently to the boil in a saucepan and simmer for 5 minutes. Flake the meat from the crabs, mix with the melted butter and add to the hot wine mixture. Cook gently for 4 minutes then serve on a hot dish surrounded by strips of buttered toast. Serve with a side salad of your choice. Serves. 4

Norfolk bloaters with scrambled eggs
4 bloaters
2 tbsp milk
3 oz. butter, softened
Black pepper
8 eggs
Salt and pepper
4 slices toast
Put sufficient water into a deep frying pan as will cover the bloaters and bring to the boil. Place the bloaters in the water and bring back to the boil. Cover and simmer for 10 to 12 minutes. Drain the bloaters allow to cool, then remove the skin and bone and mash the flesh. Combine well with 2 oz. of the butter and season lightly with black pepper. Melt the remaining 1 oz butter in a saucepan. Beat the milk and 3eggs together seasoning to taste and add to the melted butter. Stirring until the egg mixture is lightly scrambled. Spread the bloaster mixture on the slices of toast and stop with the scrambled egg. Alternatively, the bloaters can be grilled whole, until the skin is crisp, and then served with the scrambled eggs If bloasters are unavailable, smoked mackerel makes a good alternative.
Serves 4.
COCKLE SOUP
40 TO 50 COCKLES
1 OZ BUTTER
1 OZ FLOUR
1 PINT OF FULL CREAM MILK
2 TBSP FINELY CHOPPED ONION
2 TBSP FINELY CHOPPED CELERY
2 TBSP FRESH CHOPPED PARSLEY
A LITTLE CHOPPED PARSLEY FOR GHANISH
BLACK PEPPER
Scrub the cockles shells very well under cold water, discarding any that are already open. Place in large saucepan and cover with cold, well salted water. Bring slowly to boil, shaking from time to time. As soon as the cockles are open they are ready; do over cook, as this will toughen them. Allow to cool in the stock, then strain, reserving the stock. Remove the cockles form their shells. Strain the stock again and make up to 1 ½ pints with water. Gradually add the cockle stock, stirring. Bring to the boil, then stir un the milk. Add the onion and celery and cook, stirring for 5 to 10 minutes, or until the vegetables are soft. Add the parsley and black pepper, then stir in the cockles. Heat thoroughly and serve. Swirl a tablespoon of cream into each bowl and garnish with parsley. Serve with crusty bread. Serves 4

beef in guinness
2 lb chuck steak, cubed
2 oz seasoned flour
oil and butter for frying
2 lrg onions, sliced
1-2 cloves garlic, crushed
1 tsp brown sugar
1 pint guinness
juice and zest 1 orange

set oven 350. coat meat in seasoned flour and fry in a little butter and oil until browned all over. transfer to casserole dish with any remaining flour, next gently fry the onions and garlic until softened then add the sugar, increase to a moderate heat and cook for a further minute to caramelise the sugar. Put into the casserole with the meat, pour over th Guinness, add the orange juice and bay leaves and bring to the boil. Cover and cook in the oven for 1 1/2 to 2 hours until the meat is tender. IF the gravy becomes too thick, add a little more water. When ready, discard the bay leaves, sprinkle over the orange zest and serve with mashed potatoes and green vegetables. Serves 4 to 6

8 cups choppped, peeled tart apples * 3 1/2 lbs
1/2 c packed brown sugar
1 tsp gr. Cinnamon
2 tsp vanilla extract

in a dutch oven combine apples, br. Sugar and cinnamon. Cover and cook over med low heat for 30 to 40 minutes or until apples are tender, stirring occasionally. Remove from the heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.