Fennel And Rosemary Rub Recipes

Steps:

• Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
• Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
• Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.

Steps:

• Working in 2 batches, scatter rosemary over a paper towel-lined plate. Top with another sheet of paper towel and microwave on high 1 minute. Check rosemary and continue to microwave in 20-second intervals, until dry and crisp. Grind rosemary in spice mill or with mortar and pestle to a powder. Transfer to a small bowl and mix in fennel pollen.
• Place roast, fat side down, on a cutting board with a long side facing you. Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts. French rib bones 1 1/2" from tip of bones, if desired. Score fat cap in a crosshatch pattern, spacing cuts 1" apart. Rub roasts all over with garlic, then coat with rosemary mixture. Season generously with salt and pepper. Place, fat cap up, on a rack, set inside a roasting pan. Chill, uncovered, at least 8 hours and up to 1 day.
• Let roasts sit at room temperature 2 hours for even roasting.
• Place a rack in lower third of oven; preheat to 225°F. Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 125°F for medium-rare, or 130°F for medium, 3 ½-4 hours. Remove from oven, tent with foil, and let rest 30 minutes.
• Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it's the fat you're after). Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5-8 minutes. Strain into a medium nonreactive bowl. Immediately stir in shallot; let cool (butter will have set up but will still be soft). Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy. Mix in chives and vinegar; season bacon butter with salt. Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).
• Move rack to upper third of oven; increase oven temperature to 500°F. Roast meat until deep brown and exterior is crisp, 8-10 minutes. Serve rib-eye roast with bacon butter.
• Do Ahead
• Bacon butter mixture (without chives and vinegar) can be made 3 days ahead. Cover and keep chilled. Let soften slightly before adding chives and vinegar.

Steps:

• Combine fennel seeds, garlic powder, rosemary leaves, onion powder, black pepper and salt in food processor, I used a spice grinder.
• Process until fine.
• Stir in olive oil.
• Spread on meat of your choice, I let set for atleast an hour.

Steps:

• In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

Steps:

• Pre-heat the oven to 400°F.
• Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
• Season generously with salt and pepper.
• Roll the meat in the fennel seeds till covered.
• In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
• Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
• If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
• Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
• Loosely tent the pan with foil and place in the pre-heated oven.
• Roast until the meat thermometer reaches 150°F.
• The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
• Remove the meat to a platter and cover with the foil.
• Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
• Pour on platter around the pork and enjoy.