by free recipes on 17/10/2010
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Pork Tenderloin with Lime Cilantro Pesto
Ingredients:
1 (1-1/2 pound) pork tenderloin
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts, to garnish
For Marinade:
1/2 cup white wine
2 cloves garlic, minced
1 Tablespoon olive oil
For Pesto:
4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil
Directions:
For marinade: Combine all marinade ingredients and set aside. Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish. Top with marinade, cover and refrigerate overnight.
For pesto: In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree. Slowly add olive oil until mixture thickens.
Remove from marinade and spread half of pesto mixture over tenderloin. Sprinkle grated cheese over pesto. Reform tenderloin and tie with kitchen twine to secure. Spread remaining pesto over tenderloin and chill for several hours.
Preheat oven to 400 degrees. Place tenderloin on a rack and bake until firm (about 25 minutes). Remove from oven and cover to keep warm. Reserve all juices. Remove string and cut tenderloin into slices. Fan slices on a platter. Top with warm juices and sprinkle with toasted pine nuts.
Serves: 4 – 6
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by free recipes on 28/07/2010
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Pork Chops and Applesauce
Ingredients:
6 pork chops
1 large can or jar applesauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
Directions:
Brown chops in skillet. Remove to baking dish. Mix applesauce, spices and sherry. Spoon 1/2 of this mixture on chops. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce. Return to oven for another 20 minutes. Good!
Serves: 6
Trivia and Amazing Facts
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by free recipes on 08/06/2010
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Lamb Stew with Rosemary
Ingredients:
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon plus 1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice
Directions:
Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 Tablespoon parsley.
Serves: 4
by free recipes on 17/05/2010
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Ingredients:
1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 Tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt
Directions:
In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.
If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth. Add to stew and stir.
Serves: 6
by free recipes on 19/04/2010
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Ingredients:
2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 Tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 Tablespoons paprika
1-1/2 Tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream
Directions:
Season meat with salt and pepper. Heat oil and butter in skillet and brown meat on all sides. Transfer meat to heavy casserole. Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary. Stir in paprika and flour. Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil. Add salt to taste and pour mixture over meat. Cover and bake at 350 degrees for 1 to 1-1/2 hours. Just before serving, stir in sour cream. Serve with noodles or dumplings.
Serves: 4 – 6
Tips & Tricks
by free recipes on 23/03/2010
Ingredients:
3 pounds short ribs (or chicken)
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Directions:
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (for chicken, cook for 10 minutes) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.
DAY OF GRILLING, Place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve with extra sauce on the side.
Category: Meats, BBQ
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