THE ULTIMATE PORK CROWN ROAST
Provided by Tyler Florence
Categories main-dish
Time 5h45m
Yield 12 to14 servings
Number Of Ingredients 32
Steps:
- Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
- In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
- Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
- Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
- Fill the cavity with Apple Pecan Stuffing.
- Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.
RAISIN JACK-USMC STYLE
If you are in the Marines and being deployed, I just want to pass on the best darn recipe you'll ever see. First off tho you have to get in good graces with the ships cook cause you're going to need a few things from him. Actually "everything" except the water and sun. Some dude with a love for hooch made this during WWII and it's been pasted down through quite a few overseas trips. Just hang onto your cover when it's done.
Provided by Chuck in Killbuck
Categories Beverages
Time P3DT10m
Yield 4 Gallons
Number Of Ingredients 4
Steps:
- Place all of the ingredints in a Goverment issue 5-gallon water can.
- Place on top of the canvas cover on a duece and a half or 5 ton truck.
- Lash down tightly to avoid loosing.
- Allow 3 days in the hot ocean sunlight and the motion of the sea waves to bring this recipe to a most delightful disaster.
- Sip slowly when finished.
- This may be shared with swabbies.
- Semper Fi.
PORK CHOPS WITH APPLES AND RAISINS
Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people.
Provided by Heidi Shirk
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
- Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
- Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.
Nutrition Facts : Calories 349 calories, Carbohydrate 42.4 g, Cholesterol 63.6 mg, Fat 9.1 g, Fiber 2.6 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 365.7 mg, Sugar 32.7 g
RAISIN ENERGY BARS
Recipes for Healthier Eating. I just made these (8/28) and used Kashi GoLean Crunch as the 'granola cereal' and they did not work at all. Also, I tried a 9x13 baking dish, but had to do a 7x11 in order to get them to fit. I baked for 23 minutes, but probably needed closer to 30. The top looks great, but the bottom is barely cooked. I recommend either a) use real granola cereal, or b) don't make these :) Good luck!
Provided by mikey ev
Categories Lunch/Snacks
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites and sugar in large bowl with whisk until smooth.
- Beat in oil, cinnamon and vanilla extract.
- Stir in remaining ingredients.
- Blend well.
- Coat generously a 13 x 9 inch baking pan with nonstick cooking spray.
- Turn raisin mixture into pan.
- Pat to even layer.
- Bake at 300 degrees F for 20 to 25 minutes.
- Cool 5 minutes in pan.
- Loosen edges with spatula and invert onto wire rack to cool completely.
- Cut into 4 dozen bit-sized pieces.
- Store in an airtight container or pack in small plastic bags for on-the-go snacking.
Nutrition Facts : Calories 135.2, Fat 5.6, SaturatedFat 0.8, Sodium 18.3, Carbohydrate 18.5, Fiber 2, Sugar 11.2, Protein 3.9
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