FOR A SUNDAY DINNER ALSO BUTTERNUT SQUASH WILL GO GOOD WITH IT AND A NICE SLICE OF HOMEMADE APPLE PIE
MADE ME HUNGRY!
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| Celtic Radio Community > From Your Kitchen to My Plate > Pork The Other White Meat |
| Posted by: Shadows 05-Apr-2004, 12:03 PM |
| Recipe Name: CROCKPOT ROAST DIABLO / BLACK FOREST Category: Crockpot Serves: 8 4 pounds boneless pot roast trimmed 3 large potato peeled and sliced 1 large onion sliced 2 tables flour 1 tables prepared mustard, I used Grey Poupon 1 tables chili sauce or barbeque sauce with 1 tsp cayenne 1 tables Worcestershire Sauce 1 teaspo vinegar 1 teaspo sugar 2 teaspo minced garlic 1 rib celery, chopped fine, including greens 1 pound of small white mushrooms, whole 2 whole large peppercini peppers 1/8 cup liquid Roast should have as little fat as possible. Place sliced potatoes, garlic and onions in bottom of crockpot. Add celery. Combine remaining ingredients and spread on roast. Place roast on top of potatoes. Add mushrooms and peppers. Cover; cook on low for 10-12 hours or on high for 5-6 hours. This is for a 6 qt oval crockpot! |
| Posted by: Raven 27-Apr-2004, 10:53 PM |
| For the Grill Take a 1 1/2" butterfly cut and marinate it for 45 minutes in the following concoction. Ginger Soy Sauce a goodly amount Teriyaki Sauce - an equally goodly amount 1 tblspn of meat tenderizer 4 well ground cloves of garlic Lemon Pepper - 1 tblspn Honey - maybe 2 tblspn Blend mixture with a whisk and ad pork chops then ad Apple Juice - enough to make sure the chops are covered. I like to then take the whole mess and put it in a flat tuperware bowl and shake it to mix it thoroughly over the meat after I ad the apple juice. Grill preperation. Nice and hot then put mesquite chips on the edge just close enough to get them smoking good. Put the chops on to sear on one side and ad lemon pepper to the upside and baste with marinade. Continue this turning and basting until done. (that means no red - we are talking pork here people) Peace Mikel |
| Posted by: Shadows 09-Jun-2004, 09:56 PM |
| Bangers (Oxford) 3 sl Of white bread with crust 1/2 lb Lean pork, ground 1/2 lb Lean veal, ground 6 oz Pork fat, ground 1/4 ts Minced fresh thyme or 1/8 ts Dried thyme 1/4 ts Minced fresh marjoram or 1/8 ts Dried marjoram 2 ts Minced fresh sage or 1 ts Dried sage 1 ts Salt 1/4 ts Black pepper 1 ts Loosely packed finely grated lemon peel 1/4 ts Cayenne pepper 1/8 ts Mixed grated nutmeg 1 lg Egg 1/8 ts Mace Prepared Hog Casings Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme,marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving.The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week.They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage. |
| Posted by: Shadows 09-Jun-2004, 10:00 PM |
| Andouille 1 Recipe: Chef John Folse Andouille is the Cajun smoked sausage so famous nationally today.True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter.When smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d?oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions. 5 pounds pork butt 1/2 pound pork fat 1/2 cup chopped garlic 1/4 cup cracked black pepper 2 tablespoons cayenne pepper 1 tablespoon dry thyme 4 tablespoons salt 6 feet beef middle casing (see butcher or specialty shop) Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely. Blend in all remaining ingredients. Stuff meat into casings in one foot links.Tie both ends of the sausage securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours using pecan or hickory wood.The andouille may then be frozen if desired |
| Posted by: Shadows 13-Jun-2004, 10:03 AM |
| Recipe Name: SMOKED PULLED PORK IN HOT CHILE SAUCE Category: GRILL Serves: 12 SOURCE: Shadows For the rub: 1 tables light brown sugar 1 tables chili powder 1 tables kosher salt 1 5 pork shoulder roast (Boston butt) bone-in 2 handfu hickory/mesquite chips soaked for at least 30 min. For the sauce: 1 cup cider vinegar 1 cup ketchup 3 tables granulated sugar 1 teaspo Worcestershire sauce 1 teaspo kosher salt 1/2 teaspo cayenne 1/4 teaspo freshly ground black pepper 12 hambur buns lightly toasted Mayonnaise To make the rub: In a small bowl combine all the rub ingredients. Press the rub mixture all over the pork roast. Allow to stand at room temperature for 30 minutes before grilling. Grill the pork over Indirect Medium heat until the meat is very tender but still juicy (the internal temperature next to, but not touching, the bone should be 180°F to 190°F), 4 to 5 hours, turning every hour or so. Add the soaked wood chips to the smoker box or coals about halfway through cooking. When done, remove the pork from the grill, cover lightly with a piece of aluminum foil, and allow to stand for 30 minutes. To make the sauce: In a medium saucepan combine the sauce ingredients with 1 cup of water and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. Keep warm. Pull the pork into shreds with two forks or your fingers. Discard any outer sections that may have burned or any large bits of fat inside. In a large bowl moisten the shredded meat with the sauce (you may not need all of it) and mix well. Serve warm or at room temperature on toasted buns brushed with mayonnaise. Makes 12 servings |
| Posted by: Camchak 23-Jun-2004, 08:03 PM |
| Isabell's Creole Pork Roast 1 five lb. pork roast 1 onion Tony Chachere's Creole Seasoning 2 ribs celery ? bell pepper 1 clove garlic Make 10 slits in roast. Add 1 tablespoon of Tony Chachere's Creole Seasoning to vegetable mixture, stuff vegetable mixture into slits equally. Rub seasoning all over roast. Place roast in Dutch oven. Cook 350 degrees until roast is brown. Cover, reduce heat to 300 degrees and cook for 3 hours or until roast is tender. You may thicken the gravy with a mixture of water and flour. Skim off excess fat. Yields 10 servings. |
| Posted by: Camchak 23-Jun-2004, 08:05 PM |
| Pork Rib Jambalaya 2 lbs meaty pork ribs, cut about 2-3" long 1 large onion, chopped 1/2 bell pepper, chopped 1 stalk celery, chopped 1 1/2 tsp minced garlic 2 1/2 cups water 2 cups chicken broth or stock Tony Chachere's Original Seasoning 2 cups rice 1/2 cup chopped green onion tops 1 sprig parsley, finely chopped In a Dutch oven, cook pork ribs about 30 minutes over medium heat, adding a little water at a time to aid in browning. Add onion, bell pepper, celery and garlic. Cook about 15 minutes until seasoning vegetables are very soft. Add water, broth and seasoning to taste. Bring to a boil, then reduce heat and allow liquid to reduce by nearly 1/3, about 45 minutes. Skim fat or chill overnight and remove fat. Add rice and bring to a boil. Reduce heat, cover and simmer 25 minutes or until rice is tender. Stir in onion tops or parsley before serving. Yields about 8 jambalaya servings. |
| Posted by: Camchak 04-Jul-2004, 02:14 PM |
| Smothered Pork Chops 2tablespoons cornstarch 1 can (14.5 oz.) beef broth 1/4 teaspoon black pepper 1/4 teaspoon salt Garlic flavored vegetable cooking spray 6 pork chops, 1/2 inch thick 2 onions, sliced Mix cornstarch, broth and pepper until smooth and set aside. Spray a skillet with the garlic cooking spray and heat over medium heat. Season chops with salt and pepper and cook chops in 2 batches if necessary for 10 minutes or until well browned on each side. Remove chops and set aside. Remove the skillet from the heat and spray again with cooking spray. Add the onion and cook over medium heat just until tender crisp. Stir cornstarch mixture and add to skillet. Cook until boils and thickens, stirring constantly. Return chops to pan, cover and cook over low heat for 10-12 minutes or until the chops are done. Serves 6. |
| Posted by: Shadows 05-Jul-2004, 08:30 AM |
| Recipe Name: TOURTIERE DE QUEBEC (QUEBEC PORK PIE) Serves: 6 1 1/4 Pound Ground pork 1/4 ts Dried rosemary 1/2 Each To 3/4 cup cold water 1/4 ts Grated nutmeg 1/2 Cup Onion, finely chopped 1/4 Cup Celery, finely chopped 1/2 ts Ground black pepper 1/4 Cup Old-fashioned rolled oats 1 Each Bay leaf 1/2 ts Dried savoury This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Servings: 6 In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden. Source: A Taste of Quebec by Julian Armstrong I have made this in a dutch oven while in 18th century camp. Place small stones on the bottom of dutch oven and place pie plate on top of stones. Cover and place majority of coals on lid of dutch oven and follow the times above. |
| Posted by: Shadows 05-Jul-2004, 08:36 AM |
| Recipe Name: OLD-FASHIONED SCRAPPLE Category: PORK Serves: 12 1 pound boneless cooked pork loin chopped 1 cup cornmeal 14 1/2 ounce can chicken broth 1/4 teaspo dried thyme 1/4 teaspo salt 1/2 cup all-purpose flour 1/4 teaspo pepper 2 tables vegetable oil or as needed In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12. |
| Posted by: Shadows 21-Aug-2004, 11:11 AM |
| A modern Sage Sauce, excellent with Roast Pork is: Sagina Sauce Take 6 large Sage leaves, 2 onions, 1 teaspoonful of flour, 1 teaspoonful of vinegar, butter the size of a walnut, salt, pepper, and 1/2 pint of good, brown gravy. Scald the Sage leaves and chop them with the onions to a mincemeat. Put them in a stewpan with the butter, sprinkle in the flour, cover close and steam 10 minutes. Then add the vinegar, gravy and seasoning and simmer half an hour. |
| Posted by: Angel Whitefang (Rider) 22-Aug-2004, 03:36 PM |
| Slow Grilled Pork Roast The size of the group of people will determine the size of the roast you buy. Figure 1- 1 1/2 pounds of meat per person. My Family eats alot of this so I buy a larger Roast. Ingredients: 2 - 7-8 LB Pork Roasts 8 - Cloves Fresh Garlic ground in to a paste 2tsp. Freash Rosemary slightly bruised 1-can Frozen Orange Juice - Thawed 4-Bottles of your favorite BBQ Sauce Mix together The Garlic Paste, Rosemary, Orange Juice & BBQ Sauce. in a Large Bowl place the Roasts and smother with Half the Sauce, Cover and let sit in the fridge for 24 hours. (Make sure to rotate the roasts ever 8 hours) Heat up your Grill so that it is medium hot. This is a Slow Grill recipe! Smother the Roasts with the sauce and place on the grill. Turn roasts every 10 - 15 minutes to ensure even cooking. After each Turn brush more Sauce on the roasts. Do this for 2-3 hours once the Roasts are done remove and slice. heat up the remaining Sauce and serve with the meat. Add your Favorite Side dish. I always Serve My Mothers Potato Salad, Fresh Grilled Pineapple Chunks & home made Pork n' beans. if having a pot luck type setting that's even better because there are more flavors to savor! |
| Posted by: Gordon 26-Sep-2004, 09:26 AM |
| Just got ahold of an awesome stuffed pork recipe from my chef instructor. We used this recipe last saturday in one of our 'I Love To Cook' series that we host at school for those who don't want to be a fulltime chef but would like to learn a few techniques and recipes that can be considered gourmet. Hope ya'll will enjoy it Pork Loin with Dried Cranberry and Chestnut Stuffing Temp: 350 degrees fahrenheit 4 pounds Pork Loin, trimmed and pounded flat 16 ounces Canned or Freshly Roasted and Peeled Chestnuts 8 ounces Dried Cranberries, soaked in cider until plump 16 ounces French Bread, diced and toasted until brown 2 Shallots, peeled and minced 1 Bunch Fresh Sage, slice 1/2 and leave other half whole for garnish 1 teaspoon Dried Thyme 6 ounces Smoked Bacon, chopped and rendered 1 Tablespoon Butter 2 Tablespoons Oil Salt and Pepper to taste Butchers Twine Method: In a hot pan. quickly sear both sides of the pork loin until browned then place in cooler until ready to stuff. In a seperate pan, add the bacon and render on low heat until crisp. Reserve bacon and drain grease. Meanwhile, toast the bread in a 350 degree Fahrenheit oven until golden brown (about 10-20 minutes) and reserve. Next, in a saucepan, add cranberries and enough cider to just cover and simmer over low heat until they plump back up. Next, add the oil, butter, and shallots to the pan and sweat until shallots are translucent. Add the chestnuts, cranberries, cider, and reduce. Add bacon, bread cubes, thyme and stir thoroughly, cooking until heated through. Finally, add the sage and season to taste. Pour stuffing on a sheetpan and allow to cool to room temperature. To assemble, season both sides of the pork and place flat on a cutting board. Spread stuffing over pork, leaving a 1 inch border. Roll the pork loin tightly and secure with the butchers twine. Roast in oven (350 Fahrenheit) for about 15-20 minutes or until cooked through ( insert thermometer in pork near center and if a reading of 170 degrees F, then it is done). Let it rest for 15 minutes at room temp before slicing. This will make 10-12 servings Enjoy!! |
| Posted by: Avonlea22 26-Sep-2004, 09:30 AM |
| That sounds awesome. When you say cider, do you mean apple cider? And what do you mean by "render"? That is a term I've heard, but I don't know what it means. I may actually try this. Sounds like a good Turkey alternative for Thanksgiving. |
| Posted by: capttrk1 26-Sep-2004, 09:54 AM |
| THIS SOUNDS GREAT IS A POSITIVE MUST TRY FOR A SUNDAY DINNER ALSO BUTTERNUT SQUASH WILL GO GOOD WITH IT AND A NICE SLICE OF HOMEMADE APPLE PIE MADE ME HUNGRY! |
| Posted by: Gordon 26-Sep-2004, 11:38 AM | ||
For the cider. Apple cider is what we used, the 'hard' type...Basically alcoholic version of normal apple cider. As for rendering. Basically, it means to cook the bacon until as much of the fat as possible is extracted and it becomes nice and crisp. I actually made this yesterday and as the side, I took three asparagus stalks that have been blanched and wrapped them with bacon and roasted until the bacon was done. As a presentation (for those who really want to make the plates look like art), try grating a sweet potato and quickly frying in hot oil till slightly crisp. It will curl wonderfully and looks really great when piled upon the pork slice. All the colors seem festive. |
| Posted by: Shadows 26-Sep-2004, 05:21 PM |
| Sounds great! If you have a hard time finding chestnuts, walnuts would work as would cashews. Hard cider I would use is "Mikes Hard Cider" or Woodchuck Cider". |
| Posted by: Gordon 26-Sep-2004, 07:52 PM |
| Almost forgot to warn everyone about the flame when ya use the hard cider. Alcohol will burn off but it also adds some extra flavor. Good idea there Shadows. I didn't think about using the Mike's since we used fresh because we managed to find a gentleman who makes his own hard cider each year. |
| Posted by: Shadows 28-Sep-2004, 08:50 PM | ||
SOme folks have all the luck!!! |
| Posted by: Shadows 29-Sep-2004, 10:00 AM |
| Recipe Name: SPECK UND BONA ( HAM WITH GREEN BEANS ) Category: MAIN DISH Serves: 6 SOURCE PENNSYLVANIA DUTCH COOKBOOK - FINE OLD RECIPES 3 Pound smoked ham 1 Quart green beans, broken into 1-inch pieces 6 Medium potatoes, pared and quatered 2 Tsp. salt 1/4 Tsp. pepper Cover ham with cold water and simmer 2 1/2 hours. If necessary, add water during cooking to keep at least 1 quart of broth at all times. Add the beans and continue cooking about 25 minutes. Add the potatoes and cook about 25 minutes or until the vegetables are tender. Season with salt and pepper. Serve hot, accompanying with cider vinegar for those who like this dish strongly flavored. |
| Posted by: Shadows 21-Mar-2005, 11:45 AM |
| Spicy Pork Burgers Ingredients: 2 Tbsp water 2 Tbsp hot sauce 2 Tbsp fine bread crumbs 4 cloves garlic, minced 3 tsp ginger 3 tsp curry powder ½ tsp salt ½ tsp allspice 1 ½ lb ground pork 1 sweet onion, sliced Lettuce leaves 6 hamburger buns Directions: - In large bowl, combine water, hot sauce, bread crumbs, garlic, ginger, curry powder, salt and allspice. Add ground pork, mix well. Shape into 6 patties. - Over a medium heat grill, cook patties 15 minutes or until done(160 degrees F), turning once. - Serve on buns, toasted on grill for 1 to 2 minutes, with onion, lettuce. |
| Posted by: LilysApple 02-Jul-2005, 11:09 AM |
| Irish Roast Pork with Potato Stuffing Ingredients: ? 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops ? 2 tablespoons butter ? 2 tablespoons hard cider (apple wine) or water ? Salt and pepper Stuffing ? 4 1/2 cups potatoes, coarsely mashed ? 1/4 cup butter ? 1 onion ? 2 large cooking apples, chopped ? 1 handful chopped fresh sage and thyme ? Salt and pepper Directions: Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F). Lily O |
| Posted by: LilysApple 02-Jul-2005, 11:34 AM |
| Roast Stuffed Loin of Pork with Crackling & Bramley Apple Sauce - By Darina Allen Ingredients: ? 1 x 5 lbs (2.3kg) loin of pork with the skin still on Fresh Herb Stuffing ? 12 ozs (45g/3 tablesp.) butter ? 3 ozs (85g/: cup) chopped onion ? 3-32 ozs (85-100g/12 cups approx.) soft white breadcrumbs ? 2 tablesp. (2 American tablesp. + 2 teasp.) chopped herbs (parsley, thyme, chives, marjoram, savoury, perhaps very little sage or rosemary) ? Salt and freshly ground pepper Gravy ? 1 pint (600ml/22 cups) home-made chicken stock ? Roux (optional) Bramley Apple Sauce ? 1 lb (450g) cooking apples, e.g. Bramley Seedling or Grenadier ? 1-2 dessertsp. (2 - 1 American tablesp.) water ? 2 ozs (55g/scant 3 cup) sugar, depending on how tart the apples are Directions: For really good crackling score the skin at 3 inch (5mm) intervals running with the grain - let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later). Then make the stuffing: sweat the onions gently in the butter for 5 or 6 minutes. When they are soft, stir in the crumbs and freshly chopped herbs and a little salt and pepper to taste, cool. Preheat the oven to 190C/375F/regulo 5. Put the joint skin side down on the work top sprinkle with salt and freshly ground pepper, spread the stuffing over the meat, roll up tightly and tie with cotton string, season the rind with salt. Roast on a rack, allowing 25-28 minutes lb (450g). Baste every now and then. Just before the end of cooking time remove the pork to another roasting tin, replace in the oven and turn up the temperature to very hot 230C/450F/regulo 8, to get crisp crackling. When the joint is cooked the juices should run clear - one doesn't eat pink pork, put the pork onto a hot carving dish and allow to rest in a very cool oven while you make the gravy in the original roasting tin. To make the gravy, de-grease the roasting pan, add the chicken stock and de-glaze the pan. Bring to the boil. Season and thicken with a little roux, if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and Bramley Apple Sauce. Bramley Apple Sauce The trick with Apple Sauce is to cook it covered on a low heat with very little water. Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm. Note: Apple Sauce freezes perfectly, so make more than you need and freeze in tiny, plastic cartons. It is also a good way to use up windfalls. Lily O |
| Posted by: Shadows 14-Mar-2006, 10:56 AM |
| Recipe Name: SOUR PORK ROAST Category: PORK Serves: 6 SOURCE SCOTT TUCKER (Western Italian - border of Germany) 3lb Pork Roast 2 oz Lard 1 fresh rosemary sprig 4 bay leaves 4 or 5 cloves 1 large onion finely sliced 1 clove garlic finely chopped 1 cup dry white wine 1 cub white wine vinegar 4 cups broth Brown the meat in the lard, then add spices, onion, wine, and vinegar. Simmer and turn for approx. 1 ½ hours or until the internal temp. of the meat is 180 degrees. Add broth as needed. Remove spices before service. Slice and serve with sauce and onions. -Note, putting spices in a flow through bag during simmering makes them easier to remove. -Recommended sides: Fried Zucchini Roasted red potatoes |
| Posted by: Shadows 20-May-2006, 08:58 AM |
| A Real British Banger This delicious pork meal isn't just for breakfast anymore! Of course, that joke really only works on Brits. For the bangers: 2 1/2 pounds pork shoulder butt or loin 1 1/2 pounds lean beef or veal shoulder 2 teaspoons salt 2 teaspoons sugar 2 teaspoons lemon zest 1/4 cup grated onion 1/2 teaspoon white pepper 1 teaspoon caraway seed 2 tablespoons chopped chives 2 tablespoons chopped parsley 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 pound cold bacon,cut into small pieces 1/4 cup crushed ice 2 to 3 feet of sausage casings (ask your butcher) For the onion gravy: 1 tablespoon butter 1 tablespoon olive oil 3 red onions, peeled, halved and then sliced 2 whole garlic cloves, peeled and chopped 4 sage leaves, chopped 1 cup sweet Marsala 1 teaspoon wholegrain mustard 1 pinch sea-salt and freshly ground pepper Directions: 1. Trim meat of sinew and cut into one inch cubes. 2. Combine meat with seasonings (salt through nutmeg) and mix together well. Cover and place in freezer for 20-30 minutes until very cold, but not quite fully frozen. Preheat oven to 325F. 3. Using a meat grinder or food processor, grind the bacon, then the ice-cold seasoned meat. As you process, add finely crushed ice to help keep the mixture cold when filling the sausage casings. To check seasonings, heat a small saute pan and fry up a small patty of the sausage mixture. Adjust seasonings, as needed, and transfer the mixture into a large pastry bag. 4. Rinse the sausage casing in cold water and tie a knot in one end. Slide the unknotted end of the sausage casing over the tip of the pastry bag then slowly and carefully squeeze the mixture into the casing. Tie the open end closed with a piece of butchers twine. Begin creating links by twisting every 5-6 inches and tying into links with small pieces of kitchen twine. Sausages should be about one inch in diameter. Transfer bangers to an oiled sheet pan and roast for 45 minutes. 5. Make the gravy while the bangers cook. In a large frying pan over medium heat, heat the butter and olive oil. Add the onions and cook for 20 minutes, and then add the garlic and chopped sage. Cook 5 minutes and add the Marsala. Turn up the heat to high to bring the mixture to a boil. Boil for 2 minutes and then reduce heat to low, stir in the mustard and season with salt and pepper. Keep warm until ready to use. 6. Serve each person two bangers with mounds of homemade mashed potatoes topped with the gravy. Jolly Good! Serves: 8 |
| Posted by: Shadows 28-Jun-2012, 10:37 AM |
| Roasted Pork Tenderloin With Bourbon-Barbecue Sauce Prep Time: 10 mins Total Time: 40 mins Servings: 3-4 Don't let the list of ingredients fool you this sauce packs in a ton of flavorand is easy to make. Ingredients: 1 lb pork tenderloins 3 tablespoons olive oil kosher salt black pepper 2 tablespoons Bourbon 2 tablespoons soy sauce 2 tablespoons ketchup 1/4 cup brown sugar Directions: Preheat your oven to 400 degrees. Heat olive oil in an oven-proof skillet over medium-high heat. Sprinkle a generous amount of kosher salt and pepper all over the pork and rub in well. Sear the pork on all sides until deep brown. Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in foil. Allow the pork to rest in the foil for 10 minutes. Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Deglaze with the bourbon, scraping up the brown bits from the bottom of the pan. Whisk in the soy sauce, ketchup and brown sugar. Bring the sauce to a boil and reduce the heat to low and cook for 2 minutes. Remove the pork from the foil. Whisk any drippings that have collected in the foil into the bourbon-barbecue sauce. Slice the pork and pour the sauce over all. Serve. |