NIPPY PORK SALAD
Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.
Provided by Lerie
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix the pork, celery, and green onions in a large bowl.
- Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 3.3 g, Cholesterol 60.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 1.2 g, Sodium 390.5 mg, Sugar 1.3 g
ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD
This was the specialty of the landmark, "Crossroads" Pizzeria in South Fallsburg, NY. It's the place where Catskill Resort workers and guests, "up for the whole season," would go for Pizza or Roast Pork sandwiches when they needed a break from the Jewish cooking at the hotels. The garlic bread is made with "pastrami seasoning".
Provided by Chef Paley
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Honey Roasted Loin of Pork: Preheat the oven to 400 degrees F. Mix together the honey and brown sugar. Roll the pork loin in to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
- Duck Sauce: Mix together apricot jam, cider vinegar and water.
- Garlic Bread: In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes. (The longer it rests, the more garlic-y it will be).
- Preheat the oven to 400 degrees F. Mix the coriander seeds with the paprika and cumin seeds. Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the load in foil and bake for 10 minutes. Remove the foil, separate the halves, and bake for 5 more minutes, or until crunchy.
- Assembly: Cut bread into 4 portions. Shmear with Duck Sauce. Cover with the sliced Honey Roasted Loin and enjoy!
Nutrition Facts : Calories 901.3, Fat 41.7, SaturatedFat 13, Cholesterol 105.3, Sodium 762.3, Carbohydrate 99.1, Fiber 4.5, Sugar 31.9, Protein 34.3
ISRAELI ROAST DUCK (OR CHICKEN)
I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen.
Provided by Ilysse
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
- Season bird, inside and out, with salt and pepper and prick skin with a fork several times to allow fat to escape. Place orange quarters in cavity.
- In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
- Preheat oven to 350°F.
- Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
- Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
- Continue cooking, basting it and pouring off the fat every 20 minutes until it is well browned and skin is crisp, 1 1/2 hours or until it is done.
- Remove the duck to a platter and cover with foil. Let stand 15 minutes.
- Pour off all but 1 tablespoon of the fat from the pan. Stir in flour. Cook, stirring and scraping the drippings from the pan about 2 minutes. Stir in remaining orange juice, chicken stock, vinegar and marmalade.
- Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
- To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.
TRADITIONAL GRAVY FOR ROAST BEEF, LAMB, PORK OR DUCK
A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at the end of the recipe, depending on what type of roast meat you are serving. This recipe has been taken from Delia Smith's How to Cook Book one.
Provided by French Tart
Categories Sauces
Time 18m
Yield 1 Pint gravy, 6 serving(s)
Number Of Ingredients 5
Steps:
- First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
- Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
- Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
- For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
- For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
- For duck, add the grated zest and juice of a small orange, along with a glass of port.
- For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.
Nutrition Facts : Calories 4.5, Carbohydrate 0.9, Protein 0.1
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- Roast Duck with Chestnut Stuffing. You'll marinate a duck in white wine and herbs, stuff it with an apple-chestnut stuffing, and roast to a gorgeous mahogany.
- Chef John's Duck, Sausage, and Shrimp Gumbo. Here's a rich and flavorful gumbo with braised duck legs, smoky andouille sausage, ham hock, aromatic vegetables, okra, and shrimp.
- Autumn Duck Confit Salad. Combine curly endive, radicchio, and arugula with purple grapes, minced apple, sliced turnips, and chopped pecans. Dress it all up in a simple vinaigrette and top with rich duck confit.
- Duck Fesenjan. Fesenjan is a savory stew starring duck, pomegranate seeds, and walnuts. "It's every bit as wild as it sounds," says Chef John.
- Duck Breast with Three Red Fruits. "A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries, and raspberries," says Phil.
- Chef John's Cassoulet. Another classic, this French white bean and sausage dish also features duck confit, pork shoulder, pancetta, and a crispy bread-crumb crust.
- Roasted Duck. Here's a simple roast duck recipe with a rub of salt, pepper, and paprika -- and no sweet sauce, all savory. "I made this last year out of the blue, and my whole family enjoyed it.
- Duck Adobo. Here's a twist on the classic Filipino adobo dish. "This recipe uses duck legs, which makes a particularly rich and satisfying adobo," says Chef John.
- Duck and Yellow Rice. "This impressive dinner-party dish from Laos will wow your guests," says Joseph and Joyanna. "They won't believe how easy it is!
- Chef John's Orange Duck. Another classic dish that's also remarkably easy to make. The sweet and savory sauce is lip-smacking, combining marmalade, orange zest, and Grand Marnier with sherry vinegar and chicken broth.
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- Very Classic Dry-Brined Roast Turkey. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
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