GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA
Provided by Curtis Stone
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
- Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
- Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
- Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
- Carve the meat from the bones and slice against the grain. Serve with the gremolata.
GRILLED PORK ROAST
"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Nutrition Facts :
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
SOUBISE (BRAISED RICE AND ONIONS)
From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.
Provided by melissam9
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
- Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
- When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
- Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
- Correct seasoning.
- Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.
Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4
ROASTED PORK LOIN WITH FIG SAUCE
Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.-Rian Macdonald, Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 16 servings (6-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside., Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
WILD RICE SALAD WITH FIGS - RUTHERFORD GRILL, NAPA VALLEY
Make and share this Wild Rice Salad With Figs - Rutherford Grill, Napa Valley recipe from Food.com.
Provided by swissms
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine 4 cups water and salt in medium saucepan and bring to a boil.
- Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
- Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
- Pour dressing over rice mixture and toss. Season salad with salt and pepper.
GRILLED PORK CONFIT WITH BRAISED RICE SOUBISE AND ROASTED FIGS
This grilled pork confit evolved one night when I was making a staff meal at Lucques. I salvaged the leftover ends and trimmings from the day's pork confit, crisped them in my favorite cast-iron pan, and ran to the walk-in to see what produce I could find to add to the dish. When I got back to the stove, I noticed half the meat was missing. Looking around, I saw that all the cooks had their heads down, suspiciously quiet. Half of my staff meal had disappeared, but I couldn't be angry. Who can resist succulent pork, hot and crispy, out of the pan? Something so irresistible deserved to be shared with the outside world, so I put this staff meal on the menu!
Number Of Ingredients 32
Steps:
- Three days before serving, trim the pork of excess fat and sinew, and place it in the brine. It should be completely submerged. Refrigerate the pork in the brine for 48 hours.
- After 48 hours, remove the pork from the brine. Pat it dry with paper towels, and let it sit out 1 hour to come to room temperature.
- Preheat the oven to 300°F.
- Heat the duck fat in a large Dutch oven over low heat until just warm and melted.
- Carefully lower the pork into the fat. It should be completely submerged. Cook 5 to 6 hours, until the meat yields easily to a paring knife when pierced. If at any time the fat starts to boil, turn the oven down to 250°F.
- When the pork is done, remove it from the oven and let cool in the fat about 1 hour. Carefully take the pork out of the fat, and refrigerate it overnight. Strain the fat, reserve 4 tablespoons, and store the rest in the freezer.
- Light the grill 30 to 40 minutes before you're ready to cook.
- Preheat the oven to 400°F.
- Slice the figs in half lengthwise. Place the halves in a roasting pan, and drizzle them with the olive oil. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper. Roast in the oven 10 to 12 minutes, until the figs are slightly caramelized and sizzling.
- Place the chilled pork confit on a cutting board, and slice it against the grain into 1/2-to-3/4-inch-thick slabs (about 5 to 6 ounces each). Brush the slabs with a little pork fat. Taste a little piece of the pork to make sure it's seasoned correctly. If not, season with salt and pepper.
- When the coals are broken down, red, and glowing, place the pork on the grill and let it sear a few minutes without moving it. Cook a few more minutes, rotating the meat, to crisp and caramelize it. Turn the pork over and finish cooking, another 4 to 5 minutes, on the second side. The meat should be very crisp with a deep golden crust.
- Spoon the soubise onto a large warm platter, and scatter the dandelion greens over it. Arrange the pork confit and figs (with their juices) over the soubise and greens.
- Crush the juniper berries coarsely in a mortar. Repeat with the allspice and then the fennel seeds.
- Dissolve the sugar and salt in 2 cups hot water (just hot enough to dissolve the sugar) in a large, very clean container. Add the juniper berries, allspice berries, fennel seeds, cloves, bay leaves, chiles, onion, fennel, carrot, thyme, and parsley. Add 3 quarts very cold water, and stir to combine all the ingredients.
- Preheat the oven to 350°F.
- Heat a large saucepan or Dutch oven over medium heat for 1 minute. Add the butter, and when it foams, add the diced and sliced onions, thyme, 2 teaspoons salt, and the white pepper. Turn the heat down to medium-low, and cook the onions gently, for about 10 minutes, stirring often. They should soften and wilt but not be allowed to color at all.
- While the onions are cooking, bring a small pot of water to a boil. Cook the rice 5 minutes in the boiling water and drain well. Stir the rice into the onions.
- Remove the pot from the heat. Cover it with aluminum foil and a tight-fitting lid if you have one. Cook in the oven 30 minutes.
- Remove from the oven and let the soubise "rest," covered, about 30 minutes.
- Just before serving, uncover the soubise (it will emit lots of steam, so be careful). Heat it over medium heat, stirring once or twice. When the soubise is hot, stir in the cheese and cream. Taste for seasoning, and stir in the parsley.
- Brine the pork 3 days before serving. After 2 days, when the pork comes out of the brine (the day before serving), confit it, and chill overnight. The meat should be very cold, or it will be hard to slice. Start the braised rice soubise 1 hour and 15 minutes or so before serving. It can sit covered and then be rewarmed and finished with the cheese and cream right before serving. Roast the figs while you grill the confit. You could crisp the pork in cast-iron pans rather than grilling it, if you prefer. Heat two large cast-iron pans over high heat 2 minutes. Add 2 tablespoons fat to each pan, and heat another minute. Carefully place the meat in the pan, and cook 4 to 5 minutes on each side, until nicely browned. You can store the leftover fat in the freezer.
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