Spanish Spice Rubbed Pork Butt With Sherry Vinegar Honey Glaze Food

SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE

Steps:

• Combine all ingredients in a small bowl and season with salt and pepper.
• Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
• Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.

HONEY VINEGAR GLAZE

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.

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE

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.

MEXICAN SPICE RUBBED PORK ROAST

Steps:

• Preheat the oven to 350 degrees. Combine all the spices in a small bowl.
• Add the olive oil and stir well to combine. It will be a thick, paste-like consistency. Allow this mixture
• to rest for 15 minutes.
• Line a small baking sheet with foil and place a wire rack over it. Rinse
• the roast and pat dry. Rub the spice mixture all over the roast,
• completely covering all sides with spices.
• Roast 1 - 1.5 hours in the preheated oven. The cooking time really will vary that much, if you have an internal thermometer, this is the time to use it. Otherwise, keep an eye on the roast and check the temperature every few minutes as it gets close to done. Remove from the oven when
• the meat reaches an internal temperature of 145-150 degrees. Let sit 15
• minutes before slicing. Enjoy!
• A couple of side notes: I cooked this pork roast for about an hour and a half. I set it on the counter to warm a bit before putting it in the oven. It was 44 degrees when I put it into the oven. Also, in the summertime (aka, warmer house days) I try to remove the
• roast from the oven between 142 - 145 degrees. Depending on the temperature of your house, the meat might increase in temperature by as much as ten degrees. So, be careful not to overcook it and dry out the roast. When I cooked this roast, my house was much cooler and it only increased one degree while resting before the temperature started to drop.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES

Steps:

• For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: 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 at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;

SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

Steps:

• 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.
• Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
• Twenty minutes before grilling, remove the steaks 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 the steak 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 the Sherry Vinegar Steak Sauce on the side.

SPANISH SPICE RUBBED PORK BUTT WITH SHERRY VINEGAR-HONEY GLAZE

Steps:

• For the Spanish spice rubbed pork butt: Combine the paprika, salt, coriander, fennel, mustard seeds and pepper in a bowl. Rub the entire pork with the spice mixture. Cover the pork and refrigerate overnight.
• For the sherry vinegar-honey glaze: Whisk the honey, vinegar, salt and pepper in a bowl.
• Prepare the Caja China according to manufacturer's directions. Drizzle the pork with oil and sprinkle with salt and pepper. Place the pork in the Caja China and roast until the pork reaches an internal temperature of 175 degrees F, about 3 1/2 hours. At 175 degrees F, begin basting the pork with the Sherry Vinegar-Honey Glaze about every 15 minutes. Removing the top of the Caja China will slow the cooking process considerably.
• Cook the pork until it reaches an internal temperature of 190 degrees F, about 1 hour. Remove the pork from the Caja China and tent loosely with aluminum foil. Let the pork rest for 20 minutes before slicing or pulling.

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.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR

Steps:

• Heat the oven to 400 F degrees.
• Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
• Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
• Peel, seed and tear them into strips. Set aside.
• Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
• Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
• Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.

HONEY SPICE-RUBBED PORK TENDERLOIN

Steps:

• Brush 2 tablespoons of the Catalina dressing over pork.
• Mix dry ingredients; rub onto pork.
• Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
• preheat grill to medium heat.
• Place pork on grill; cover.
• Grill 20 min., turning occasionally.
• mix remaining 2 tablespoons dressing and honey.
• Brush some of the honey mixture over pork.
• Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
• Let stand, covered with foil, a few minutes before slicing.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE

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 RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

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.