Individual Beef Wellington - Elegant and Easy!

Individual Beef Wellingtons

8 (4 or 5 oz.) filet Mignon

1 1/3 tsp. salt

1/4 plus a pinch of pepper

2/3 c. chopped onion

2/3 c. chopped carrots

2/3 c. chopped celery

1/3 c. plus 2 tbsp. vegetable oil

3 tbsp. brandy, 1 c. red wine

3/4 tsp. fines herbs

1 1/3 tbsp. butter

Mushroom filling, recipe below

Pastry, recipe below

3 egg yolks

3 tsp. water

2 2/3 c. beef broth

1 1/3 tbsp. tomato paste

2 2/3 tbsp. cornstarch

1/3 c. Madeira or other sweet wine

Diced fresh mushrooms

Carrot curls

Celery fans

Fresh parsley sprigs

You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.

Please note an additional 1 cup of red wine after brandy listing.

Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.

MUSHROOM FILLING:

2 2/3 lb. fresh mushrooms, finely chopped

1/3 c. mince green onion

3 tbsp. butter

1/3 c. Madeira or other dry sweet wine

Salt and pepper to taste

Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.

PASTRY:

4 c. all purpose flour

2 tsp. salt

1 c. chilled butter plus 2 tbsp. cubed

1/3 c. shortening, chilled

1/2 to 2/3 c. ice water

Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.

Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.

Content Copyright © 2010 Cooks.com - All rights reserved.

What's for New Year's Eve?? Pan Roasted Moulard Duck Breast!

Pan Roasted Duck Breast
Ingredients

3 duck breasts (about 1 1/2 pounds) (we have La Belle Farm Moulard Duck Breast)
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Serving suggestion: Potato Rosti and Blueberry Green Peppercorn Chutney, recipes follow
Special equipment: heavy bottomed ovenproof skillet

Cook Time: 1 hr 45 min
6 servings
Cook 1 hr 45 min
Total: 2 hr 20 min

Potato Rosti:

1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
Special equipment: a 6-inch cast iron pan

Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.

Blueberry Green Peppercorn Chutney:

2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger
* * Can be found at specialty food stores.

Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Yield: 2 cups

Recipe courtesy The Cookworks

Easy Dinner but Impressive! Osso Bucco Milanese!

Osso Bucco Milanese (Veal Shanks with Orzo)

1/4 c. oil

4 lb. veal shank, each cut 2 inches thick

1 lg. diced onion

2 celery stalks, diced

2 carrots, diced

1 clove garlic, minced

1 lg. can tomatoes

Chopped parsley

1/2 c. white wine

1/2 tsp. basil

Salt and pepper

Bay leaf

Brown pieces of veal in Dutch oven a few pieces at a time. Remove pieces. In drippings, cook onion, celery, carrots and garlic. Return veal to Dutch oven, add tomatoes and next five ingredients after all comes to boil. Reduce heat to low, cover and simmer 1 1/2 to 2 hours until fork tender. Serve with orzo (an Italian pasta) and vegetable of your choice.

Read more about it at www.cooks.com/rec/view/0,1826,148162-231196,00.html

Content Copyright © 2010 Cooks.com - All rights reserved.

Get your order in today!! Crown Roast of Pork with Cashew Stuffing! A holiday stand-out!

Crown Roast of Pork with Cashew Stuffing
Crown roast of pork filled with a bread stuffing studded with bacon, peaches, raisins and cashews

Hands On: 1 hour | Total: 3 hours 30 minutes | Makes: 16 servings (1 rib (3 oz.) and 2/3 cup stuffing each)
Ingredients

*
6 pounds pork rib crown roast
*1 tablespoon Pure Wesson® Vegetable Oil
*1/4 cup Blue Bonnet®-stick (1/4 cup = 1/2 stick)
*2 large onion, chopped (2 large = 2 cups)
*1 cup chopped celery
*6 slices bacon, chopped
*1 can (15 oz each) sliced peaches in juice, undrained
*16 slices Healthy Choice® Whole Wheat Bread, cubes
*1/2 cup raisins
*1-1/3 cups unsalted cashew pieces
*2 teaspoons dried marjoram leaves
*1/4 cup white wine vinegar
*1 large egg
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*PAM® Original No-Stick Cooking Spray

Directions

1. Preheat oven to 325°F. Place crown roast, bone-tips up, on rack in shallow roasting pan. Make a ball of aluminum foil; press into center of roast to hold open. Brush bone tips with oil. Bake, uncovered, 1-1/2 hours, basting occasionally with the pan drippings.
2. Melt Blue Bonnet in large skillet over medium-high heat. Add onions, celery and bacon; cook 6 minutes, or until bacon is crisp and vegetables are crisp-tender, stirring frequently. Spoon into large bowl. Drain peaches, reserving 1/2 cup of the juice. Chop peaches. Add to vegetable mixture along with the 1/2 cup reserved peach juice, the bread cubes, raisins, cashews, marjoram, vinegar, egg, salt and pepper; mix lightly.
3. Remove foil from center of roast. Spoon stuffing loosely into cavity. Place any remaining stuffing in casserole dish sprayed with cooking spray; cover. Set aside.
4. Bake roast an additional 45 minutes to 1 hour, or until meat thermometer inserted in thickest part of roast registers 160°F, covering with additional foil, if necessary, to prevent over browning. Add extra stuffing in casserole dish to oven for the last 30 minutes of the roast baking time.

Dinnner!!! BEST STUFFED PORK CHOPS!

Ingredients – BEST STUFFED PORK CHOPS!

* 2 tablespoons chopped celery

* 2 tablespoons chopped onion

* 2 tablespoons butter or margarine, divided

* 1/2 cup seasoned stuffing croutons

* 3 tablespoons milk

* 1 teaspoon minced fresh parsley

* 1/4 teaspoon paprika

* 1/8 teaspoon salt

* 1/8 teaspoon pepper

* 2 (1-inch thick) boneless pork loin chops

* 3/4 cup beef broth

* 1 tablespoon cornstarch

* 2 tablespoons cold water

Directions

1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.

2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.

3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

A Christmas Tradition! Yorkshire Pudding with Roast Beef!

Instructions - Things You'll Need:

* 3 eggs

* 1 cup milk

* 1/2 tsp. salt

* 1 cup all purpose flour

* 1/4 cup unsalted butter, melted, or vegetable oil

Making Yorkshire Pudding with Roast Beef

About 1 1/2 hours before the roast is done, make the pudding batter. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

When the roast is done, remove it from the oven. Transfer the meat to a carving board and pour all of the drippings into a heat-resistant bowl. Return about 1/4 cup drippings to the roasting pan; it will form a layer about about 1/8-inch thick. Put the roasting pan back into the hot oven and bring it to 425 degrees F.

Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot roasting pan. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately, alongside the roast and topped with plenty of gravy.

Yorkshire Pudding Without Meat Drippings

In a large mixing bowl, or the work bowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

Preheat the oven to 425 degrees F.

Pour the melted butter into a medium-sized baking dish and put the dish in the pre-heated oven for 10 minutes.

Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot baking dish. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately.

Here you go!! Stop by for some chicken and use your left-over stuffing!

Stuffing-Topped Chicken

Here’s a new use for leftover stuffing. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too.

Serves: 4

Preparation time: 35 minutes

Cook time: 35 minutes

Ingredients

1 tablespoon extra-virgin olive oil

1 tablespoon chopped shallot

1/2 teaspoon salt-free poultry seasoning

1 cup reduced-sodium chicken broth, divided

1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons all-purpose flour, divided

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

2-1/2 cups quartered mushrooms (6 ounces)

1/3 cup dry white wine or dry sherry

Preparation

1. Position rack in upper third of oven; preheat broiler.

2. Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk broth with 2 tablespoons flour in a small bowl and set aside.

3. Add 1 tablespoon oil to pan and heat over medium heat. Add chicken (shaking off any excess flour) and mushrooms; cook, stirring, until chicken is cooked through, about 8 minutes.

4. Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon leftover stuffing over chicken mixture. Transfer pan to oven and broil until stuffing begins to crisp, about 4 minutes.

Enjoy!

Can we say Holiday Dinner!! Crown Roast Pork!!

Ingredients - Crown Roast of Pork Recipe
* 3 tablespoons butter
* 3/4 cup chopped onion
* 1/4 cup chopped celery
* 1/2 cup peeled, cored and chopped tart apple
* 1/2 cup fresh bread crumbs
* 1 pound ground pork
* 1/2 pound ground seasoned pork sausage
* 1/2 cup chopped parsley
* 1/2 teaspoon dried sage
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground black pepper
* 9 pounds crown pork roast
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
3. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
4. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
5. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Recipe!! Beef Pot Pie..easier than you think!!

Ingredients – Beef Pot Pie

* 1 pound sirloin steak, cubed

* salt to taste

* ground black pepper to taste

* 1 (14 ounce) can beef broth

* 3 large carrots, diced

* 3 potatoes, cubed

* 1 cup frozen green peas, thawed

* 3 tablespoons cornstarch

* 1/3 cup water

* 2 (9 inch) refrigerator pie crusts

Directions

1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.

4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

This is AMAZING!! Pork Prime Rib Roast!

Herb-Brined Pork Prime Rib Roast
Brine

* 6 quarts cold water, divided
* 1 1/2 cups sugar
* 3/4 cup fine sea salt
* 8 large fresh thyme sprigs
* 6 Turkish bay leaves, crumbled
* 4 juniper berries*
* 2 teaspoons whole black peppercorns


Pork:

* 1 6- to 6 1/2-pound center-cut pork rib roast (8-bone; about 12 to 14 inches long), well-trimmed


* 2 tablespoons chopped fresh thyme
* 2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet

Print a shopping list for this recipe
Preparation

For brine:
Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.

For pork:
Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.

Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.

Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).

Remove kitchen string from roast. Cut meat into slices and serve.

*Available in the spice section of most supermarkets.
add your own note


Read More http://www.epicurious.com/recipes/food/views/Herb-Brined-Pork-Prime-Rib-Roast-231595#ixzz14KePUQqC

Buy several and be set all week! Roasted chicken everyone will love!

Roasted Chicken Everyone will Love!

Ingredients

* 1 (3 pound) whole chicken, giblets removed

* Salt and black pepper to taste

* 1 tablespoon onion powder, or to taste

* 1/2 cup margarine, divided

* 1 stalk celery leaves removed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Smoked Ham for the Holidays!!!

Smoked Ham Recipes
Ingredients
* 1 large onion, quartered, root end intact
* 1 (5 to 7-pound) smoked ham (shank end)
* 3/4 cup apricot jelly
* 1/4 cup water * 8 sprigs fresh thyme, stripped
* 3 tablespoons yellow mustard
* 4 tablespoons cider vinegar
* 2 teaspoons molasses * 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon ground allspice
* Pinch ground cloves
* 1 1/2 cups low-sodium chicken broth
* 1 tablespoon unsalted butter
* 1 tablespoon all-purpose flour
* Kosher salt and freshly ground black pepper

Directions Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.

Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed.
Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.

Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

The Perfect Pot Roast!! A Great Dinner!

The Perfect Pot Roast!

Ingredients

* 1 2-1/2- to 3-lb. boneless beef chuck pot roast

* Salt and ground black pepper

* 2 Tbsp. olive oil or cooking oil

* 1 14-oz. can beef broth

* 1 large onion, chopped

* 2 stalks celery, cut into 2-inch lengths

* 5 cups cups assorted vegetables such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 1-1/2-inch pieces.

* 1/4 cup cold water

* 3 Tbsp. all-purpose flour

Directions

1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.

2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.

3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a saucepan whisk together the cold water and flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Makes 6 to 8 servings.

4. Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy!

Recipe source

BHG

Oxtail Soup is GOOD for the stomach....Tasty!!

Oxtail Soup!

2 pounds ox tails, disjointed
2 tablespoons vegetable oil
8 cups water
1 onion - medium size, chopped
3 cloves garlic
1 celery stalk, chopped
14 ounces whole tomatoes, drained
2 carrots, peeled & chopped
1/4 cup fresh parsley, chopped
2 bay leaves
1 teaspoon dried thyme, crushed
1 teaspoon salt
4 peppercorns

* In a 4 quart pan, brown the ox tail thoroughly in hot oil.
* Add water, onion, garlic, celery, tomatoes, carrots, parsley, bay leaf, thyme, salt and peppercorns.
* Cover and simmer for 3 hours.
* Remove bay leaf, and cool slightly. Remove ox tails and trim fat off, remove meat from bones, discard bones, add meat back to soup. Skim any excess from the soup as it cools.
* Reheat and serve.

Serving Size: cup
Servings: 6
Container: 4 quart soup pot
Prep Time: 30 minutes
Cook Time: 3 hours

For a nice change!! Chutney Glazed Pork Chops!!

Chutney Glazed Pork Chops!!

A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to soak up the sauce.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup chutney)

Ingredients

* Chutney:

* 1/2 cup sugar

* 1/4 cup balsamic vinegar

* 1/4 teaspoon ground coriander

* 1 (3-inch) cinnamon stick

* 2 cups coarsely chopped rhubarb (about 1/2 pound)

* 1/3 cup dried cranberries

* 1/4 cup chopped green onions

* 1/4 teaspoon salt

* 1/4 teaspoon ground red pepper

* Pork:

* 1/3 cup red currant jelly

* 1 tablespoon whole-grain Dijon mustard

* 1/2 teaspoon salt

* 1/2 teaspoon black pepper

* 1/4 teaspoon ground cumin

* 4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)

* Cooking spray

* Thinly sliced green onions (optional)

Preparation

To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick.

Prepare grill.

To prepare pork, combine jelly and mustard in a small bowl; set aside.

Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.

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1.03.01