AcidNintendoOrgan Posted February 27, 2007 Report Share Posted February 27, 2007 Roast:2 tablespoons olive oil1 (3 to 4 pound) boneless pork roastSalt and pepper1 carrot, peeled and coarsely chopped1 onion, peeled and coarsely chopped1 celery stalk, coarsely chopped4 cloves garlic, coarsely chopped3 cups water1 cup white wine1 bay leaf6 sprigs parsley6 black peppercorns2 tablespoons cold butterSpicy Orange Vinaigrette:2 cups orange juice2 tablespoons red wine vinegar2 tablespoons coarsely chopped red onion1 jalapeno pepper, coarsely chopped1 tablespoon ancho chile powder3/4 cup olive oil1 tablespoon honeySalt and pepper to tasteApple Salad:1 1/2 cups Spicy Orange Vinaigrette2 Granny Smith Apples, peeled, cored and quartered1 cup watercress1 cup friseeSalt and freshly ground pepper1/4 cup black walnuts4 Emmental cheese, crumbledFor the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste.For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette. Link to comment Share on other sites More sharing options...
bouche Posted February 27, 2007 Report Share Posted February 27, 2007 i see a meal for next sunday. Link to comment Share on other sites More sharing options...
Ms Zimmy Posted February 27, 2007 Report Share Posted February 27, 2007 You think I could replace the pork with tofurkey?HAKidding Link to comment Share on other sites More sharing options...
AdamH Posted February 28, 2007 Report Share Posted February 28, 2007 Here's my new thing: Choucroute Garnie. It is strangely satisfying and you can get an excellent mix of smoked and white sausages (plus good sauerkraut) from the Sausage Kitchen:Sauerkraut Garnished withSmoked, Cured, and Fresh PorkServes 6-8Choucroute Garnie a l'Alsacienne No other dish shows off the richly varied charcuterie of Alsace quite like choucroute. This recipe was adapted from one of eight varieties served at Maison Kammerzell, Guy-Pierre Baumann's legendary choucroute institution in Strasbourg.1-1/2 lbs, fresh ham hocks1/4 cup goose fat3 small yellow onions, peeled and finely chopped4-1/2 lbs. sauerkraut, drained and rinsed3-1/4 cups Alsatian riesling or other dry but fruity white wine1-1/2 lbs. boneless pork loin1 lb. smoked ham1/2 lb. slab baconBouquet garni with 1 head garlic, 3 whole cloves, 6 juniper berries, and 5 coriander seeds addedSalt and freshly ground black pepper12 medium red bliss potatoes, peeled6 fresh pork sausages, such as saucisses de Strasbourg3 blood sausages (optional)1 tbsp. peanut oil6 smoked pork sausages1. Place ham hocks in a large pot. Cover with water and simmer over medium heat for 1-1/2 hours. Drain and set aside.2. Preheat oven to 350 degrees. Melt goose fat in a dutch oven, or a large heavy pot with a lid, over medium heat. Add onions, cook until soft, 10-15 minutes, then add sauerkraut, wine, ham hocks, pork loin, ham, bacon, and bouquet garni. Season with salt and pepper, cover, and cook in oven until meats are tender, about 1-1/2 hours.3. About 35 minutes before serving, place potatoes in a pot of salted water over medium-high heat and cook until tender, 20-25 minutes. Drain and keep warm.4. Prick fresh and blood sausages, if using, with a fork, then place in a skillet, cover with water, and simmer over medium heat for 10 minutes. Drain. Dry skillet, add oil, and heat over medium heat. Brown fresh and blood sausages (if using), turning occasionally, then remove. In the same oil, adding more if necessary, brown smoked sausages, turning occasionally, then remove. To serve, spoon sauerkraut onto a large platter, discarding bouquet garni. Slice pork loin, ham, and bacon, and arrange on platter with ham hocks, potatoes, and all sausages Link to comment Share on other sites More sharing options...
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