COUNTRY TERRINE
Categories Chicken Pork Poultry Appetizer Bake Marinate Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 to 14 servings
Number Of Ingredients 20
Steps:
- Assemble and marinate terrine:
- Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
- While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
- Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
- Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
- Bake terrine:
- Put oven rack in middle position and preheat oven to 325°F.
- Discard plastic wrap and cover terrine tightly with a double layer of foil.
- Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
- Weight terrine:
- Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
- To serve:
- Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
GRILLED PORK WITH NECTARINES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat.
- Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine.
- Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture.
PORK TENDERLOIN NECTARINE SALAD
A bag of fresh nectarines shared by my neighbor inspired this grilled pork recipe. The salad is delicious served with corn bread as a quick lunch or light, summer supper.-Robyn Limberg-Child, St. Clair, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the vinegar, syrup and oil. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until tender., Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing.
Nutrition Facts : Calories 434 calories, Fat 27g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 440mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 4g fiber), Protein 23g protein.
MUSTARD PORK AND ROASTED NECTARINES
A good friend gave me the original recipe which I've tweaked until we are really happy with it. Original had raw pears and full fat balsamic dressing and no red onion.
Provided by JustJanS
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190c.
- Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray.
- Toss the nectarine quarters and red onion in the olive oil and place on the tray too.
- Put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking.
- Remove from the oven and allow to rest a few minutes before slicing about half an inch thick.
- Divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and pork. Top with the shaved parmesand and drizzle over balsamic dressing to taste.
Nutrition Facts : Calories 698, Fat 41, SaturatedFat 12.8, Cholesterol 122.8, Sodium 475.6, Carbohydrate 38.7, Fiber 6.7, Sugar 26.1, Protein 47
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