Friday, November 29, 2013
Sunday, November 24, 2013
Thursday, November 21, 2013
Wednesday, November 20, 2013
Wrapping the pork with Pancetta seals in the juices during cook time.
- 1/2 cup dried apricots, diced
- 1/2 cup brandy
- 1 tbsp. yellow mustard
- 4 tbsp. herbes de Provence, divided
- 2 pork tenderloins
- 1 tbsp. seasoning salt
- 1 tbsp. chopped fresh rosemary
- 1/2 tbsp. cinnamon
- 1 tbsp. brown sugar
- 3/4 pound pancetta or thin bacon
- 1/3 cup soybean oil
- 1 large shallot, chopped
- 3 garlic cloves, chopped
- 2 cups pomegranate seeds, pureed or 1 1/2 cups pomegranate juice
- 1/2 cup rice wine vinegar
- 1/3 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1 tbsp. mustard seeds
- 1 1/2 tbsp. ground ginger
- 3 sprigs of rosemary
- 1/2 tbsp. red pepper flakes
- Dash of hot sauce
- Preheat oven to 325° F. In mixing bowl, combine dried apricots, brandy, mustard and 2 tbsp. herbes de Provence. Set mixture aside.
- Remove silver skin and excess fat from both tenderloins. In small bowl, combine seasoning salt, chopped rosemary, 2 tbsp. herbes de Provence and cinnamon; stir in brown sugar. Apply mixture liberally to both tenderloins. Wrap each tenderloin with pancetta (may be necessary to tie pancetta around pork with cotton twine). Set aside.
- Place large sauté pan over high heat; add oil. Sear both tenderloins in hot oil 3 to 4 min. on each side. Place tenderloins in 9 x 13 in.baking pan. Place in oven; bake 15 to 20 min. or until temperature in center of the thickest portion reaches 145° F.
- Meanwhile, place sauté pan with drippings over med. heat. Add apricot mixture and additional oil, if needed. Stir until caramelized; remove and keep warm.
- In another sauté pan over med.-low heat, combine chopped shallots and garlic. Cook until mixture starts to brown. Add pomegranate seed puree or juice and remaining ingredients. Simmer until mixture reduces by half. Remove tenderloin from oven, let rest 5 to 8 min. Slice into 1/4-in. thick pieces. Plate tenderloin, top with pomegranate sauce and apricots. Serve with polenta.
Double lamb chops make an impressive entrée, especially when the preparation is a few steps up from broiling or grilling. TIP: Wrap the chops with prosciutto before sautéing and separately roasts the trimmings from the chops. These are roasted with garlic and shallots as the base for a flavorful jus; lightly browned parsnips complete the plate.
- 2 lamb racks, frenched (reserve trimmings)
- 8 garlic cloves, unpeeled
- 2 shallots, thinly sliced
- 1/4 cup dry white wine
- Kosher salt, to taste
- 8 long, thin parsnips with tops
- 1 tbsp. freshly ground black pepper
- 8 slices prosciutto di Parma (6 oz.)
- 3 bay leaves
- 4 oz. unsalted butter
- In heavy-bottomed pan or Dutch oven, combine lamb trimmings and garlic; roast at 425 F until garlic is golden, about 15 min. Transfer trimmings to plate; set aside. Add shallots to rendered fat and garlic; roast until shallots are golden, about 10 min., stirring occasionally.
- Remove pan from oven; transfer garlic to plate with lamb trimmings. Place pan on stovetop over med.-high heat. Stir in wine, using a wooden spoon to scrape up browned bits from bottom; simmer until wine is reduced by 2/3, about 2 min. Return roasted trimmings to pan, reserving garlic for later.
- Pour water over trimmings just to cover; bring liquid to a boil. Reduce heat to med.-low; simmer 45 min. Turn off heat; strain jus through fine-mesh sieve into med. bowl and set aside.
- Bring large pot of salted water to a boil. Fill large bowl half-full with ice; cover with water and set aside. Remove parsley tops from parsnips; remove leaves from stems. Discard stems; set leaves aside. Peel parsnips; blanch in boiling water 2 min. Transfer to ice water bath to stop cooking. Transfer parsnips to towel-lined sheet pan; set aside.
- Place chops on another sheet pan; season both sides with black pepper. Place a few parsley leaves on top of each chop; wrap a piece of prosciutto around each chop so seam is on underside and meat is completely enclosed. (Do not cover the bone.) Finely chop 2 tbsp. remaining parsley; set aside.
- Lightly coat large skillet with nonstick cooking spray; heat over med.-high heat. Add chops, parsley-side down; cook until browned, 6 to 8 min. Turn chops over; add butter, bay leaves and reserved roasted garlic. Cook until chops are browned, 6 to 8 min; turn chops over and cook to med.-rare, about 8 min. longer. Remove chops from pan; cover and set aside.
- Place blanched parsnips in drippings in pan; brown on all sides, about 8 min. total. Pour in reserved lamb jus; bring to a simmer. Reduce heat to med.; simmer 1 min. Add chopped parsley. Serve parsnips and jus alongside chops.