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| From:  ¤ÐogMa_ŠuZ¤ (Original Message) | Sent: 10/23/2005 3:04 PM |
Apricot-Glazed Pork Loin Recipe
3 to 3 1/2 pounds boneless pork loin
Seasoning salt to taste
1 jar (16 ounces) apricot preserves
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons rice wine vinegar
4 tablespoons water
Preheat oven to 325° F.
Moderately season pork loin with seasoning salt. Place pork loin in baking dish. Add 1/4-inch water to baking dish for moist baking. Prepare glaze by blending apricot preserves, balsamic vinegar, rice wine vinegar and water in food processor until smooth. Using basting brush, coat pork loin with glaze, reserving some glaze.
Bake 11/2 to 2 hours, or until pork is tender and juices run clear. Halfway through baking, brush pork with remaining glaze. Pork should be baked to internal temperature of 165° F. Makes 6 to 8 servings.
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| Roast Duck with Orange Sauce
1/4 cup orange marmalade
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoons soy sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1 4 to 4 1/2 pound duckling
salt and pepper
In a small saucepan combine the orange marmalade, orange juice, soy sauce, Dijon and garlic. Bring to a boil and simmer for 5 minutes. Remove all fat from duck and wash and thoroughly dry both inside and out. Prick duck skin in several places with the tines of a fork. Using an elastic food tie, truss the duck. Season inside and out with salt and pepper. Rotate on the spit rods for 1 1/2 to 2 hours or until the internal temperature reaches 170 degrees and the juices run clear. Brush the duck with some of the sauce about 15 minutes before the duck is done. Let stand 15 minutes before cutting into serving pieces. Serve with orange sauce. Serves 4. | |
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| Fruit Stuffed Wild Goose
1 (6-8 lb.) wild goose
Juice of 1 lemon
Salt
Pepper
1/4 cup of butter
1/4 cups of chopped onion
1 cup of chopped tart apple
1 cup of chopped dried apricots
3 cups of soft bread crumbs (made from day-old bread)
1/2 teaspoon of salt
1/8 teaspoon of pepper
4-6 slices of bacon
Melted bacon fat
Sprinkle goose inside and out with lemon juice, salt, and pepper. Melt butter in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt, and pepper. Spoon stuffing lightly into cavity. Close opening with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Place goose breast up on rack in roasting pan. Roast at 325ºF. for 20-25 minutes per pound, or until tender, basting frequently with bacon fat and drippings in pan. If age of goose is uncertain, pour 1 cup water into pan and cover last hour of cooking. Remove cheesecloth, skewers and string. Serves 6-8. | |
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| Stuffed Capon with Persimmon
1 Ten pound capon
2 1/2 c Chicken stock
1 c Spelt
1/2 c Apples; diced
1/4 c Raisins
1/2 c Plums; diced
1/4 c Fresh cranberries
1/4 c Chipotle chilies; minced
1 ts Lemon sage; minced
1 ts Teaspoon rosemary; minced
1 c Bread; diced
Salt and pepper; to taste
3 Ripe persimmons
Preheat oven to 350 degrees. Bring chicken stock to boil, add spelt and simmer covered for about an hour. Add fruit and chipotles, simmer 15 minutes. Remove from heat and toss with herbs, bread and seasonings. Stuff capon with mixture while still hot. Roast stuffed bird for 70 minutes. Let sit, then arrange on a serving platter and garish with sliced persimmons. | |
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| Cider Roasted Chicken
4 tablespoons unsalted butter, softened (divided)
1 tablespoon oil
2 leeks, cleaned, whites coarse chopped
2 medium carrots, sliced 1/2" thick
1 granny smith apple, unpeeled, cut 1/2" -- dice and steam
1 whole granny smith apple, unpeeled
4 1/2 pounds roasting chicken
1/2 tablespoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried sage leaves, crumbled
2 cups chicken broth
1 1/4 cups cider
Preheat oven to 375ºF. Heat 1 tbl. butter and oil in large heavy flameproof roasting pan over medium high heat. When hot, add leeks and carrots and saute, stirring constantly, until just softened, about 5 minutes. Add diced apple and cook, stirring, for 1 minute more, then remove from heat. Remove giblets and neck from cavity of chicken; discard. Rinse chicken well and pat dry. Combine 1/2 tsp. salt, 1/4 tsp. pepper and dried sage; rub mixture in cavity.
Place whole apple inside cavity. Rub chicken with 1 tbl. softened butter. Set chicken on top of vegetable mixture in roasting pan. Combine broth and cider in bowl and pour 1/3 cup over chicken. Roast chicken for 1 3/4 to 2 hours, basting every 30 minutes with 1/3 cup cider mixture and brush with 1/2 tbl. of softened butter. Chicken is done when juices run clear when flesh is pierced with a knife and when thermometer inserted in thigh registers 175ºF to 180?F. When done, remove chicken to warm serving platter and cover loosely with foil.
Place roasting pan with veggies and juices over medium heat. Add remaining cider mixture. Whisk well to scrape any brown particles in pan into liquid. Remove pan from heat and strain out vegetables. Return liquid to pan, then puree veggies in food processor or blender, and return to pan. Continue to cook sauce, stirring constantly, until it reduces slightly, 3-4 minutes. Swirl in any remaining softened butter. Taste and season with salt and pepper as needed. To serve, cut chicken into serving pieces and arrange on serving plate. Top with sauce. Serves 6. | |
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| Cranberry-Glazed Turkey Loaf with Stuffing
4 tbsp unsalted butter
2 cups finely chopped onions
1/2 cup finely chopped celery
1 tsp poultry seasoning
1 bay leaf
2 1/2 lb ground turkey
3 eggs, beaten
1/2 cup rolled oats
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 pkg (6oz) Stove Top Stuffing, any flavor, prepared according to package directions OR 3 cups homemade stuffing
1 (12oz) container ocean spray cranberry-orange crushed fruit
In a large skillet, melt the butter over medium heat. When it foams, add the onions, celery, poultry seasoning and bay leaf, cover and cook, stirring once or twice, until the vegetables are lightly colored, 8-10 minutes. Remove from the heat, discard bay leaf and cool to room temperature.
Position rack in middle of oven and preheat oven to 350F.
In a large bowl, combine the ground turkey, onion mixture, eggs, oats, salt and pepper and mix thoroughly.
Pat about half of the mixture into the bottom of a long 9-cup loaf pan. With the back of a spoon, press a shallow trench in the middle, running the length of the pan.
Fill the trench with the stuffing, using it all. Mound the remaining turkey mixture over the stuffing, enclosing the stuffing completely. Spread the crushed fruit evenly over the top of the loaf, using it all.
Bake for about 1 1/4 hours, or until an instant-reading thermometer inserted in the turkey portion of the loaf registers 160F. Let the loaf rest on a rack for 10 minutes before slicing. Serve hot.
Servings: 8 | |
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| Chambord Roasted Duckling
1 cup blackberry preserves
2/3 cup granulated sugar
3 Tbsp. cider vinegar
2/3 cup Chambord liqueur
1/2 cup chicken stock
Preheat oven to 350 degrees F. Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil. Simmer for 5-10 minutes on low heat, stirring constantly to avoid scorching. Coat each duckling half with 2 Tbsp. sauce. Bake in preheated oven for 25-30 minutes or until duckling is nice and crispy. Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 Tbsp. water for 1 cup sauce) Nap the remaining thickened sauce over cooked duckling and serve. | |
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Duck with Orange
1 large Duck (4 to 5 pounds)
salt and freshly ground black pepper to taste
2 medium oranges
2 medium lemons
boiling water, as needed
1/4 cup sugar
1/3 cup white wine vinegar
3 cups chicken stock
1/3 cup Grand Marnier or other orange flavored brandy
2 teaspoons cornstarch
1 tablespoon red currant jelly or apricot jelly (optional)
1/2 cup dry white wine
freshly ground white pepper to taste
Preheat oven to 350°F. Season duck inside cavity with salt and black pepper to taste. Place breast side up on a rack in a roasting pan and prick thighs and breast with a fork to allow fat to escape. Roast until juice run clear when the thigh is pricked, about 1-1/2 hours or until thermometer registers 155°F to 160°F. While duck is cooking, remove zest from the oranges and lemons and cut into fine julienne. Squeeze juice form the oranges and lemons and set aside. Blanch zest in boiling water to cover for 3 minutes; drain and set aside. In a heavy-bottomed saucepan over moderate heat, melt sugar and cook until it begins to brown lightly. Add vinegar, orange and lemon juices, and stock and reduce over medium heat to a light sauce consistency. In a small bowl, mix together Grand Marnier and cornstarch and stir into stock mixture. Simmer briefly until slightly thickened. Stir in jelly, if used, and keep sauce warm. When duck is cooked, remove from pan and cover with aluminum foil to keep warm. Scoop off fat from pan juices. Quickly deglaze roasting pan with wine, scraping up the brown bits. Strain into sauce. Add reserved zest and simmer until slightly thickened. Carve duck, place on a warm serving platter, and pour sauce over pieces.
Serves 4
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| Cornbread Stuffed Goose
1 goose
2 1/2 qt. cornbread crumbs
1 large onion, chopped fine
2 apples, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sage
1 tsp. garlic
goose giblets (optional)
Boil giblets until tender, remove skin and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add spices and herbs. Moisten and stuff goose. Place in roasting pan and spread with about 2 tablespoons butter; sprinkle with a little flour. Roast at 350 degrees in oven for 15 to 20 minutes per pound. Baste often. | |
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| Mesquite Chipotle Marinated Cornish Hens
1 7 ounce can chipotle peppers with adobo sauce
1/2 cup extra virgin olive oil
4 cloves garlic
juice of one lime
2 tablespoons cumin seed
1 teaspoon oregano or marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1/8 cup tequila
1/4 cup cilantro leaves
3 tablespoons mesquite liquid smoke
2 tablespoons brown sugar
6 to 8 Cornish hens
In a small pan toast the cumin seed, then grind to a powder in a spice mill. Mix with the oregano, black pepper, salt and sugar. In a blender or food processor, add 1/2 a can of chipotles for medium hot or the full can for hot. Add garlic cloves, tequila, liquid smoke, and the spice mixture drizzle oil in till the mixture emulsifies and is thick and smooth; then blend in the cilantro leaves. If the mixture is too thick, it may be thinned out with the addition of a little water. Marinate hens in mixture for 12 hours. Grill over hot coals until meat is no longer pink and outside is crispy. Serves 6 to 8. | |
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Lobster Cakes with Orange Chipotle Hollandaise Sauce
3 tbsp. butter
1 cup yellow onion, chopped
1/2 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
2 tbsp. garlic, minced
1 lb. lobster meat, chopped
1/2 cup scallions, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. Creole mustard
1/4 cup mayonnaise
1 1/2 cups plain toasted breadcrumbs, divided
1/4 cup flour
2 eggs
Canola oil
Salt and cayenne pepper to taste
Melt butter and add onions, celery and bell pepper. Cook until vegetables are soft, approximately 5 minutes. Add the garlic, cook 2 more minutes. Season with salt and pepper.
In a bowl, combine lobster meat, scallions, parsley, mustard, mayonnaise, vegetables and 3/4 cup bread crumbs. Mix to combine. Form the mixture into 10, 1 inch thick cakes.
In a bowl, combine the flour with salt and pepper. In second bowl, beat the eggs. In a third bowl, add the remaining 3/4 cup bread crumbs. Dredge the cakes first in the seasoned flour, then into the eggs and finally into the breadcrumbs. Gently sauté the cakes, 3 to 4 at a time in the hot oil, until golden brown, about 4 minutes per side. Top with Orange Chipotle Hollandaise Sauce. Orange Chipotle Hollandaise Sauce
2 tbsp. shallots, chopped
1/4 cup dry white wine
1/4 cup fresh orange juice
4 egg yolks
2 tsp. chipotle, pureed adobo,
2 tsp. lemon juice
1 cup butter, melted
Salt and pepper
In a saucepan, combine the shallots, wine and orange juice. Bring to a boil and reduce to approximately 2 tbsp. Remove from heat and cool.
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, pureed chipotle and reduced wine mixture. Whisk until the mixture becomes slightly thick. Remove the bowl from the pot and whisking vigorously, add the butter, 1 tsp. at a time until it is all incorporated. Season to taste with salt and pepper and keep warm. |
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Crown Roast of Pork With Rice d'Orange
1 (14 to16 rib) crown roast of pork
1 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons salt
1 teaspoon dried thyme
1/2 cup raisins
1/2 cup orange juice
1/4 cup dry sherry
6 cups hot cooked rice, preferably cooked in chicken broth
2 tablespoons finely grated orange peel
2 oranges, peeled and sectioned Preheat oven to 325°F. Season inside and outside of crown roast with salt and pepper. Place, ribs down, in a shallow pan. Bake for about 2½ hours, basting occasionally, or until a thermometer reads 160°F when inserted into meatiest part of roast. Meanwhile, sauté onion in butter until soft but not brown. Add salt, thyme, raisins, orange juice and sherry. Cover and cook over low heat about minutes or until raisins are plump. Stir in rice and half the orange peel, tossing lightly to blend well. About 15 minutes before the meat is done, remove from oven. Pour off pan juices and reserve to make gravy, if desired. Turn roast, rib ends up. Fill center with orange rice. Spoon remaining rice around roast. Cover with foil to prevent drying of rice and return to oven until meat is fully cooked. Sprinkle with remaining orange peel and garnish with orange sections before serving.
Makes 4 servings. |
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| Rack of Lamb with Herb Crust 1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
1/2 C fresh breadcrumbs
1 1/2 T garlic, minced
1/4 C + 2 T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2-2 ½ lbs.) Serves 2
Pre-heat oven to 450° F.
In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don't turn it to mush! Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones. | |
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Lobster Strudel
1/2 cup onion, chopped
2 tablespoons butter
1 cup dry vermouth
4 each egg yolks, beaten
1/4 cup parsley, snipped
1 teaspoon salt
½ teaspoon pepper
4 ounces cream cheese, cubed
12 ounces lobster meat
8 each phyllo dough sheets
1/2 cup butter, melted
1/2 cup bread crumbs
Cook onions in butter until golden. Add vermouth. Boil until reduced to 1/3 cup.
Whisk a tablespoon or two of butter mixture into beaten eggs. Slowly add egg yolks to butter and onion mixture. Add parsley, salt, and pepper. Add cream cheese and cook, stirring until cheese is melted. Fold in lobster.
Thaw phyllo dough according to package directions. Place 1 sheet phyllo on work surface; brush with butter and sprinkle with 1 tablespoon bread crumbs. Layer a second sheet, butter, and crumbs and repeat two more times, to end with a stack of 4 sheets.
Mound half of the lobster mixture lengthwise on phyllo 1 inch from the edge. Roll phyllo into 2 inch thick roll and place on a cookie sheet. Repeat process to make a second roll.
Brush roll tops with melted butter. With a serrated knife, make partial slices in roll before baking or freezing. Bake at 35O° for 15 minutes, then at 450° for 5 to 10 minutes. Let rest 10 minutes. To serve, cut in slices. Serves 4 |
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Crab Stuffed Lobster
1 each 2 pound lobster
¼ cup butter or oleo
2 Tablespoons flour
2 Tablespoons parsley, minced
1 Tablespoon fresh lemon juice
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
1 teaspoon salt
1 cup milk
1 cup tiny soft bread cubes
1 package (6 oz.) frozen crabmeat thawed, drained and flaked fine
dry bread crumbs
grated Parmesan cheese
butter
Split lobster down the center. Crack claws and clean. Remove liver and coral and set aside for stuffing. Melt 1/4 cup butter in saucepan. Stir in flour, parsley, lemon juice, mustard, horseradish and salt. Gradually add milk. Cook stirring constantly, until thickened. Add bread cubes, crab, liver and coral. Heat and stir only until blended. Pack into and over cavity of lobster. Sprinkle with crumbs and cheese and dot with butter. Bake in preheated 350°F oven for 25 to 30 minutes or until dark golden brown. Serves 2 |
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| Citrus Broiled Alaska Salmon
4 large oranges
8 (4 ounce ) filets salmon
2 teaspoons red wine vinegar
1/2 cup chopped green onions
2 teaspoons cracked black pepper
Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. Season fillets with salt. Place salmon fillets on broiling pan. Turn oven to broil and when hot, broil fillets 4 to 6 inches from heat. Cook for 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer. Serves 8 | |
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