MINIATURE PORK BROCHETTES
Another Tapas recipe. The brochettes(kabobs)are marinated overnight so do this ahead of time so they are ready when you are. Posted for ZWT3
Provided by Julie Bs Hive
Categories Pork
Time 27m
Yield 12 kabobs
Number Of Ingredients 8
Steps:
- Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
- Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
- Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
- Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.
Nutrition Facts : Calories 85.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 22.3, Sodium 20.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 8.2
HERB-ROASTED PORK LOIN
In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos-"the best." Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as "arista" in one of his novels. But there's no debate that this impressive dish will earn high marks wherever it's served. Here, the rub's fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma
Provided by By The Lake
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 325°F.
- Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
- Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
- Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
- Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.
Nutrition Facts : Calories 94.2, Fat 6.9, SaturatedFat 0.9, Sodium 3, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 0.4
SCALLOP BROCHETTES
The marinade is a real compliment to the sweetness of the scallops. You can also make this with shrimp/prawns (or a combination of the scallops and shrimp)
Provided by Bobbie
Categories < 60 Mins
Time 51m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
- Place scallops in a plastic bag set in a shallow dish.
- For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
- Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
- Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
- (Prep time includes marinating time).
Nutrition Facts : Calories 213.5, Fat 7.9, SaturatedFat 1, Cholesterol 37.5, Sodium 394.8, Carbohydrate 8.7, Fiber 0.3, Sugar 4.8, Protein 19.6
GRILLED RIB EYE BROCHETTES WITH CHARMOULA
Charmoula or Chermoula (Chrmla) is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander). A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine. This recipe adds easy North African flavor to beef kebabs by using a traditional charmoula marinade and was created by chef Tim McKee of Minneapolis. Use a marbled rib eye for the kebabs; it won't dry out on the grill.
Provided by JackieOhNo
Categories Steak
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a food processor, combine parsley with cilantro, garlic, cumin, coriander, paprika, cayenne, and saffron and pulse until herbs are finely chopped. Add lemon juice and olive oil; pulse to incorporate. Add salt.
- Scrape half the charmoula into a bowl and refrigerate. Scrape remaining charmoula into a large bowl with steak cubes; turn to coat. Let stand at room temperature 2 hours.
- Light a grill. Cut onion and red bell peppers into 1-1/2-inch pieces. Thread 3 chunks of rib eye each onto long skewers, adding a piece of onion and pepper between each piece of meat. Grill over high heat about 15 minutes, turning skewers occasionally, until meat and vegetables are lightly charred and meat is cooked medium-rare to medium. Serve with reserved charmoula.
PORK FILLET WITH MUSTARD & HERBS
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste. Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.
- Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over. Transfer to a roasting tin and roast for 30 minutes.
- Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this). Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.
Nutrition Facts : Calories 468 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.67 milligram of sodium
HERB ROASTED PORK
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
Provided by WENDEE_H
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
- Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
- Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g
PORK BROCHETTES WITH SHREDDED COCONUT
a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time.
Provided by MarraMamba
Categories Pork
Time 25m
Yield 16 skewers
Number Of Ingredients 12
Steps:
- Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
- Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
- Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.
Nutrition Facts : Calories 62.4, Fat 3.3, SaturatedFat 2, Cholesterol 18.7, Sodium 88.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1, Protein 6.1
HERBED PORK FILLET WITH ROAST VEGETABLES
A one pan low-fat roast with pork and herbed vegetables - healthy and hearty
Provided by Good Food team
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
- On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
- Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.
Nutrition Facts : Calories 397 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 12 grams fiber, Protein 34 grams protein
HERBED PORK CHOPS
Herbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 33mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SEAFOOD BROCHETTES
Make and share this Seafood Brochettes recipe from Food.com.
Provided by KittyKitty
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel shrimp; devein. Alternately thread shrimp, grouper, and next 4 ingredients onto 8 (12 inch) skewers. Place skewers, in batches, on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat 12 to 15 minutes or until shrimp turn pink and fish flakes easily when tested with a fork, turning and basting with Citrus-Ginger Sauce. Serve over rice.
- Sauce;.
- Combine all ingredients; stir well. (1 1/2 cups).
Nutrition Facts : Calories 623.2, Fat 37.3, SaturatedFat 18.7, Cholesterol 309.9, Sodium 760, Carbohydrate 11.2, Fiber 1.4, Sugar 5.1, Protein 59.4
PORCHETTA-STYLE ROAST PORK
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.
Provided by Jeanne Kelley
Categories Garlic Pork Marinate Roast Low Cal Father's Day Dinner White Wine Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
- Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
- Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
- Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
- Thinly slice roast. Serve with sauce.
RED CHILE PORK BROCHETTES
Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 8
Steps:
- Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
- Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
- In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
- Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram
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