Monday, June 21, 2010
Saturday, June 12, 2010
This stove top braised pork loin is easy to prepare, and orange juice and garlic make it flavorful. Serve this pork loin with rice or noodles for a tasty family meal.
* 1 boneless pork loin, about 2 pounds
* 1 1/2 tablespoons olive oil, enough to coat the bottom of the pan
* 2 teaspoons Cajun seasoning
* 1/4 teaspoon ground black pepper
* 2 tablespoons flour
* 1 medium onion, thinly sliced
* 1 cup orange juice
* 4 medium cloves garlic, mashed and finely minced
* 2 tablespoons balsamic vinegar
* 3 tablespoons brown sugar
* cilantro for garnish
Remove netting from pork. Wash pork loin and pat dry.
Heat oil in a large Dutch oven or deep saute pan over medium heat.
Combine the Cajun seasoning, pepper, and flour in a plate. Roll the pork loin in the flour mixture to coat all sides. Sear on all sides in the hot oil. Add the onions and continue cooking for 1 minute.
Reduce heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and cook for about 1 hour, or until an instant read thermometer inserted into the center of the roast registers 165°.
Garnish with cilantro, if desired. Serves 4 to 6.
Tuesday, June 1, 2010
6 to 7 lb. capon
Salt & pepper
Wash capon inside and out; pat dry. Season inside and out with a sprinkle of salt and pepper.
Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions, add to the breadcrumb mix and stir in egg.
Stuff the body cavity completely with sausage stuffing. Using a large sharp needle, sew neck and tail openings closed and place capon on rack in a shallow roasting pan.
Sprinkle capon with ground cinnamon and nutmeg and roast for 3 hours at 325°F. Baste occasionally with pan drippings.
Arrange lemon slices on top of the chicken 20 minutes before end of cooking time
Serves 6 to 8.
For the stuffing
1 bunch parsley, chopped
1bunch sage, chopped
3 oz unsmoked Bacon, diced
1 onion, finely diced
1 tbsp olive oil