SPANISH ROASTED PORK (PERNIL)
Traditional dish in our family.
Provided by Latino0809
Categories Meat and Poultry Recipes Pork
Time 6h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub pork shoulder all over with lime.
- Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
- Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
- Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
- Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
- Roast in the preheated oven until slightly pink in the center, about 3 hours.
- Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g
LAMB SWEETBREADS IN A HONEY AND SHERRY VINEGAR GLAZE
Steps:
- Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times. Drain and place the sweetbreads in a saucepan. Cover with cold water and add the lemon juice. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Drain the sweetbreads and immediately plunge them into a bowl of cold water. After 3 or 4 minutes, remove and drain the sweetbreads on paper towels. Separate into lobes, with the natural partitions, and remove the tubes and connective tissues. The pieces will be approximately 2 by 2 inches.
- In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat. Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high. Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side. Continue cooking until golden, about 5 minutes more. Transfer them with a slotted spoon to a plate and set aside.
- Add the onion and shallot to the pan and saute for about 5 minutes, until golden. Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half. Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup. Whisk in the honey and the butter and return the sweetbreads to the pan. Turn them in the sauce until heated through and nicely glazed, and serve immediately.
HOISIN-SPICE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
SPANISH "CUBAN" SANDWICHES
Bobby's Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze is a perfect match for this sandwich, but any pulled or sliced pork will work in a pinch.
Provided by Bobby Flay
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for direct and indirect grilling over medium heat. Heat the plancha, or a cast-iron griddle, over the direct heat.
- Spread the mayonnaise on the bottom of the rolls. Top with half the Manchego and ham. Then, top with the Spanish Spice Rubbed Pork Butt and arugula. Top with the remaining half the Manchego and ham. Spread the mustard on the top half of the rolls. Place the tops on the sandwich and brush with the Piquillo Pepper Butter.
- Place the sandwiches butter-side down on the griddle. Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes. Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego. Flip the sandwiches over and place the bricks back on top. Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes.
- Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using.
HONEY VINEGAR GLAZE
My father cooked Chinese food as a hobby and passion, so there was always this shelf in the pantry filled with soy sauce, sesame oil, dried mushrooms and black vinegar. The vinegar had such a rich flavor, like acid combined with a fortified wine and some rich earthy taste I never could put into words. I just knew I loved it. Make this glaze and store it in the fridge if you want. P.S. I don't peel ginger. I think grating with the skin on has more flavor and saves a step!
Provided by Alex Guarnaschelli
Categories condiment
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
- Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.
SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
Make and share this Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce recipe from Food.com.
Provided by jkoch960
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the sherry vinegar steak sauce:.
- Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
- For the Spanish spice rub:.
- Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
- Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
- Preheat grill to high.
- Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn steaks over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with Sherry Vinegar Steak Sauce on the side.
Nutrition Facts : Calories 111.6, Fat 2.4, SaturatedFat 0.3, Sodium 1517.9, Carbohydrate 23.1, Fiber 5.2, Sugar 15.4, Protein 2.9
PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE
This is an old Bobby Flay recipe I've had saved in my cookbook since 2000, and I still haven't made it! The original recipe does not say what temp to pre-heat your oven to so 400 is kind of a guess, I think it will work though. Please let me know how this works for you in case any adjustments need to be made. Cook time is also approximate. Thanks!
Provided by KLBoyle
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees.
- In a small sauce pan over high heat, reduce the vinegar to 1/4 cup.
- In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper.
- Let mixture rest at room temp, about 30 minute.
- Heat the oil in a saute pan until almost smoking.
- Brush salmon on both sides with glaze and place in pan. Cook until lightly golden brown.
- Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
- Remove from oven and brush again with glaze.
SPANISH SPICE RUB RECIPE - (4.8/5)
Provided by HeatherS
Number Of Ingredients 6
Steps:
- Whisk all of the ingredients in a bowl. Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce.
GAME HENS WITH HONEY, VINEGAR AND SPICE GLAZE
Steps:
- Preheat oven to 400°F. Remove giblets from game hens. Pat game hens dry. Tie legs of each game hen together to hold shape. Place game hens in large roasting pan. Combine olive oil, Sherry wine vinegar, honey, ground cumin, aniseed and ground cinnamon in heavy medium saucepan. Simmer until mixture thickens slightly, stirring constantly, about 3 minutes. Remove glaze from heat. Brush some of glaze over game hens. Sprinkle game hens generously with salt and pepper. Roast until last drops of juices run clear when thighs are pierced, basting every 10 minutes with glaze, about 55 minutes. Transfer game hens to plates and serve.
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH
Number Of Ingredients 0
Steps:
- In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 198
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