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Cider-Brined Pork Chops with Creamed Leeks and Apples

Cider-Brined Pork Chops with Creamed Leeks and Apples



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Ingredients

  • 4 10-ounce bone-in center-cut pork rib chops
  • 4 tablespoons (1/2 stick) butter
  • 5 large leeks (white and pale green parts only), thinly sliced
  • 1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
  • 1/2 cup chicken stock or canned low-salt chicken broth

Recipe Preparation

  • Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.

  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. DO AHEAD Creamed leeks can be made 1 day ahead. Cover and chill.

  • Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

  • Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

Recipe by Sanford D Amato Coquette Cafe Milwaukee WIReviews Section

Bear Essentials: Apples ( + Mulled Cider )

Yesterday I showed you a showstopping cake, and today we're upping the ante. Here's a recipe that has the same stop-you-in-your-tracks effect, with basically zero effort whatsoever.

Consider it an early Thanksgiving gift.

Coffee is good, and hot chocolate is amazing. But there is no beverage that transforms not just its drinker, but the entire household, so much as warm spiced cider. The scent of a pot of it simmering on the stove fills the entire house, transporting me instantly to childhood Christmas Eves.

And if you're trying to sell your house, might I suggest that making it is a heck of a lot easier than trying to make everything smell like freshly-baked cookies.

All you have to do is pour a jug of cider into a pot, toss in a few spices and a bit of brown sugar, and simmer until you can't stand the seasonal joy for a single second longer.

Yankee Candle's got nothing on you.

Mulled Cider
adapted from Martha Stewart

Apple Cider [ 5 cups ]
Light Brown Sugar [ packed, 3 tablespoons ]
Cinnamon Stick [ 1, plus more for serving if desired ]
Allspice [ 1 teaspoon ]
Ground Ginger [ 1/2 teaspoon ]
Ground Cloves [ 1 pinch ]
Freshly-Grated Nutmeg [ 1 pinch ]
Salt [ 1 pinch ]

1. In a medium pot, whisk together Cider, Brown Sugar, Cinnamon Stick, Allspice, Ginger, Cloves,
Nutmeg, and Salt.
2. Bring to a simmer over Medium-Low heat.
3. Remove from heat if desired, pour through cheesecloth to remove solids.
4. Pour into mugs and garnish with Cinnamon Sticks, if desired.


Cider-Brined Pork Chops with Creamed Leeks and Apples - Recipes

Kevin requested pork chops for his birthday celebration dinner tonight. I remembered this recipe I made awhile back that was delicious! I am serving it with butternut squash & potato mash and a simple green salad. We also surprised him with his favorite applesauce cookies. It's going to be yummy!

Cider Brined Pork Chops with Creamed Leeks and Apples
(Courtesy of http://www.epicurious.com/)
4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries (I omit)
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops

4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream

1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados (apple flavored brandy)

Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover refrigerate overnight.

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

Applesauce Cookies with Browned Butter Glaze
(Courtesy of http://www.best-ever-cookie-collection.com)
1 cup all-purpose flour
3/4 cup white wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1/2 cup applesauce

Preheat oven to 375F degrees. Line cookies with silicone liners, nonstick foil, or parchment paper. Alternatively, use ungreased cookie sheets to bake your cookies. In a medium size bowl whisk the flours, spices, baking soda, and salt until well blended and set aside. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended. Beat in the egg and applesauce then stir in the flour mixture until just combined. Drop cookie dough by rounded teaspoonfuls onto prepared cookie sheets about 2 inches apart. Bake until no indentation remains when touched and light golden brown around the edges, about 10 to 12 minutes. Remove from the oven and immediately transfer cookies to a wire rack with a spatula.
Ice cookies if desired.

Browned Butter Glaze
Heat 1/3 cup butter over low heat until golden brown remove from heat. Stir in 2 cups powdered sugar and 1 1/2 teaspoon vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency for spreading.


CLUB MEXICANA’S BBQ PULLED JACKFRUIT

Pulled jackfruit is the vegan.

Vegan Chilli Vegetable Pizza

These chilli pizzas are a.

Brazilian Grilled Pineapple [Vegan]

Credit to SoccerNut @ allrecipes.com

VEGAN Tofu Vegetable Kebabs with.

After reading this tofu kebab.

Simple Vegan Potato Salad

Creamy, vegan potato salad made.

These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .

© 2017 Rectella International.

| Bar-Be-Quick | The home of the "original" disposable barbecue. since 1986. | Call +44 (0)1282 478200 | Rectella International Ltd Bancroft Road Burnley Lancs BB10 2TP.


Pork and Cabbage Hot Pot

I’m under the impression that bacon and cabbage is not the most favoured combination for many an Irish person. I didn’t grow up on it, personally, but I think there are many folk who had unpleasant experiences with it as childers.

So when we see our stateside friends getting excited about bacon and cabbage around St Patrick’s Day, there can be reactions of “Bleurgh! Why would you ever want to eat that?”

But, guess what? Bacon and cabbage is totally yum. I found this recipe for Irish Coddled Pork with Cider and gave it a few tweaks to fit in with what I had in my fridge.

The recipe called for pork chops, which are really hard to get right. Even though I was really happy with this dinner, my chops were still on the dry side. I seared them on one side a hot pan on for 5 minutes, to give them a lovely brown colour. Then I steamed them on top of the vegetables for 20 minutes while this coddle-style stew when about its cooking business. They came out pretty tough, I won’t lie to you.

Does anybody know how to cook a perfect pork chop? Or is there a similar cut of pork that would work better in this dish? All suggestions on a postcard, please. Or in the comment box at the end of this post

This is a lovely and simple winter warmer. There ain’t much to it prep-wise, but it delivers buckets in the comfort department.

What you need for a Pork and Cabbage Hot Pot for 2

2 good quality pork chops

80g of bacon lardons (or 3 or 4 rashers, chopped)

4 medium sized carrots (or 2 large ones)

1/2 head of white cabbage

4 medium sized potatoes (or 2 large ones)

1 sprig of rosemary

150ml good quality Irish cider

150ml good quality chicken stock

Heat a knob of butter and a drizzle of olive oil in a large heavy-based saucepan, over a high heat. Sear the pork chops on one side for 4 or 5 minutes, until starting to get a golden colour.

Meanwhile, finely slice and wash the leeks.

When the pork is getting golden on the one side, remove from the pan and set aside. Turn the heat down to a medium to high heat.

In the same pan, fry the chopped leek and bacon lardons for about 5 minutes. You can add a little more butter or oil if you think you need to, but you should be ok.

Meanwhile, peel and slice the carrots into bite-sized chunks. Chop and wash the cabbage. Peel the potatoes and slice them into bite-sized chunks, roughly the same size as the carrots.

When the leek and bacon have had their 5 minutes, add the carrots and cabbage to the mix and fry for a further 2 or 3 minutes. Now add the potato chunks, season well with salt and pepper. Finally, chop the needles from the rosemary sprig and add to the pot, mixing everything well.

Pour over the cider and the chicken stock. The veg will be almost covered, but not completely. Place the pork chops, un-seared side down, on top of the vegetables.

Cover the pot and let it simmer gently for 20 minutes, or until the vegetables are just tender. They should be al dente rather than soft. Take the pot off the heat.

Now you can make a bit of gravy. Carefully remove some of the liquid stock from the pot and place in a smaller pan. Add a spoonful of flour and cook for 3 to 5 minutes, until bubbling, over a high heat. Now you can sieve it into a little gravy jug.

Divide the vegetables and pork over two plates, and serve with a drizzle of that lovely cider-based gravy. While listening to Danny Boy, of course.

KITCHEN TUNE

I’m a bit of a nostalgic softie. I’ve been known to cry when watching re-runs of the original Riverdance performance at Eurovision 1994, Michael Flatley notwithstanding.

So, while I was cooking this dish, I found myself singing Arthur McBride. Below is a video of Paul Brady singing said song. I may be corny, but there ain’t nothing twee about this song. Amaze.


Sunday, July 21, 2013

It has been quite a long time between posts. I've gotten a new job - not a consulting gig, but a full-time, permanent position and it has made a big difference.

Last weekend, we went to the Pioneer Picnic in Santa Maria with my in-laws. This is an annual event sponsored by the Santa Maria Valley Pioneer Association (see this article from the local paper for further information). We had attended this event two years ago, so this time we were familiar with how it is organized, and what it makes sense to bring. You have to provide your own plates, napkins, and utensils. The menu consists of barbecued tri-tip, beans, green salad, and garlic toast. Anything else you want to eat, you have to bring yourself.

We decided to bring a pasta salad (see the recipe below), and some brownies. Due to my father-in-law's health, we weren't certain till the night before that he'd feel well enough to attend. This accounts for the lack of advance planning and shopping beforehand. As a result, in the morning of the picnic, I was working from what we had readily available, and this fact (rather necessity) was my inspiration.

We always keep a box of Ghirardelli brownie mix in the house, based on years of bake sale experiences. Side note: I was one of the few mothers who always made something (even using a mix) rather than buying something at the market on the way to school. I can whip up a batch of brownies in record time! Anyway, we recently tried layering some homemade plum jam in between the brownie batter, basically dividing the batter in half, using some thinned down jam on top, then adding the other half of the batter over the jam. This technique makes a wonderful brownie!

The pasta salad took a similar route. First, we decided what shape of pasta we wanted to use. Then, I took a look through through my pantry cabinet to see what would be a nice add-in. Finally, a browse through the refrigerator to see what would be the basis for the dressing. I wanted a vinaigrette style rather than a mayonnaise based dressing since it would sitting outdoors. The resulting pasta salad ended up with the colors of the Italian flag: red, white and green.

Pantry Pasta Salad

1 lb. pasta, cooked according to package directions
Approximately 8 sun-dried tomatoes halves, cut into small dice (yielding 3 tbs.), reconstituted in hot water
1/2 sweet onion, diced
2 tbs. butter
1/2 tsp. Trader Joe's Everyday Seasoning
1 cup cooked chicken breast, cut into large dice
2/3 cup frozen peas
3 tbs. prepared pesto
4 tbs. prepared vinaigrette (I used Newman's Own Olive Oil and Vinegar)
2 tbs. shredded Parmesan cheese
Salt and pepper to taste

  1. Cook pasta according to package directions. Drain thoroughly.
  2. Add the drained pasta to a large bowl. Toss with a bit of olive oil, then set aside.
  3. In a small saute pan, melt the butter over medium heat. Add the diced onion and sun-dried tomatoes. Saute the mixture until the onions are translucent.
  4. Add the onion mixture, cooked chicken and peas to the pasta.
  5. Add the prepared pesto and the vinaigrette to the bowl, then the Parmesan cheese. Mix thoroughly.
  6. Taste for seasoning.
  7. Store in the refrigerator just until time for transport (in our case) or serving.

Additional thoughts: if I was doing this recipe again, I might add some nice olives, or some arugula. Either or both would make a nice addition to the ingredients listed.


My Chef Station Catering Menu

Crostini &ndash Petite rounds of toasted baguette topped with your choice of:

Tomato Bruschetta - Balsamic Roasted Pear & Blue Cheese - Roasted Peppers & Goat Cheese

Roast Beef with Horseradish Sauce - Spicy Shrimp - Peach & Prosciutto -Strawberry & Goat Cheese

Caprese Bites - Fresh Mozzarella, Cherry Tomato & Basil

Watermelon Bites - Served on little forks- Feta, Red Onion, Mint & Balsamic Cream

Spicy Sausage Stuffed Mushrooms

Bacon Wrapped Potato Wedges with Blue Cheese Dip

Filo Cups - Chives, Prosciutto, Walnuts, Blue & Cream Cheese - Spinach & Feta - Brie & Jam

Roast Beef, Arugula & Gorgonzola Filo Cups - Chicken Salad - Shrimp Salad

Cranberry Tuna Mini Croissant

Veggie - Cucumber Cups with Blue Cheese Mousse and Crispy Bacon

Skewers -Sesame Soy Glazed Tenderloin Skewers with Red Pepper & Scallion

Skewers - Chicken & Pepper Greek Style

Watermelon Skewers with Feta, Red Onion, Mint, Cucumber & Balsamic Cream

Meatlaof & Potato Mini Cupcakes

A selection of seasonal vegetables served with Station Garlic Blue Cheese

Cheese Platter Goat, Blue, Brie with Fruit, Nuts and Crackers.

Sweet & Salty Goat Cheese with Berries, Sunflower Seeds, Mint and Honey, Rice Crackers

Sauteed Pear Half topped with Blue & Mascarpone Cheese, Walnuts & Honey

Stuffed Figs when in season - just ask!

Rainbow Salad - Kale, Red Cabbage, Romaine, Hazelnuts, Blue Cheese, Persimmons, Asian Pear, Fuji Apple, Pomegranate Seeds, Mango, and Shallots - Red Wine Vinaigrette $45.00

Wheat Berry Waldorf - Apples, Currants, Green Onions, Mint, Grapes &ndash Citrus Vinaigrett

Wheat Berry Feta - Cranberries, Feta, Pecans,Green Onions ,Mint - White Balsamic Vinaigrette

Mixed Greens ,Feta, Red Onions, and Pecans &ndash Balsamic Vinaigrette $35.00

Mixed Greens, Blue Cheese, Walnuts, Cranberries and Pears &ndash Pear Vinaigrette $35.00

Grilled Panzanella Salad with Bell Peppers, Summer Squash & Tomatoes $38.00

Spinach Salad - Apples, Almonds, Cranberries, White Cheddar - Apple Cider Vinaigrette $40.00

Summer Farro Salad - Cucumber, Tomato, Red Oinion, Basil - Red Wine Vinaigrette $45.00

Garden Salad - Romaine, Carrots, Peppers, Onion, Cucumber, Broccoli with Southwest Ranch

Salmon - Whole ½ side (4 ½ to 5 lb.) Serves 12 - Market Price (Approx. $150.00)

Asian, Mediterranean, or Nut Encrusted.

Herb Encrusted Beef Tenderloin Roast - Serves 8 to 10 - Market Price (Approx.$275.00)

Lemon Sole Florentine - Stuffed with Crab, Spinach & Mushrooms in a Champagne Cream Sauce $95

Ba ked Zucchini Stacks - Breaded, Sauteed, Stacked and Layered with Sauce, Fresh Mozzarella and Finished with a Dollop of Ricotta $72.00

Baked Greek Pastitsio $70.00

Thinly sliced boneless breast of chicken, (cutlets) with Provance herbs and spices, sautéed and

baked in a light Veloute Sauce.

Thinly sliced boneless breast of chicken with Mushrooms & Marsala Wine

Chicken or Pork Parmigiana $75.00

Thinly sliced boneless breast of chicken, lightly breaded, sautéed, topped with Mozzarella and a Picchio Pacchio Red Sauce then baked to perfection.

Mustard & White Wine Braised Chicken Legs & Thighs $65.00

Sauteed then braised in a white wine sauce with shallots.

Chicken Piccata (saute or grill) $68.00

Grilled Chicken Breasts $60.00

Grilled Chicken & Vegetable Kabobs $60.00

Stuffed & Rolled Pork Tenderloin with Apples & Cheddar $68.00

Many different stuffing options available for Pork Tenderloin just ask

Roast Pork Loin with Rosemary, Mustard & Maple Sauce $55.00

Cider Brined Grilled Pork Chops with Creamed Leeks & Apples - $100.00

Green Beans with Walnuts, Garlic & Parmesan Cheese $25.00

Green Beans Almandine $25.00

Grilled Assorted Vegetables with Olive Oil, Garlic and White Balsamic, Half pan $45.00 Full $89.00

Roasted Butternut Squash with sage and shallots $45.00

Blanched Asparagus served with your choice of butter lemon sauce or butter tarragon sauce $45.00

Brussels Sprout, Blue Cheese and Glazed Pecan Salad - Served at room temperature $35.00

Wild Rice & Roasted Vegetable Salad with Sherry-Thyme Vinaigrette &ndash Served at room temperature. $50.00

Pasta - Potatoes &ndash Stuffing -Casseroles - 12 Servings

Orzo with Lemon, Olive Oil, Feta, Green Onion & Pine Nuts $35.00

Oven Roasted Herbed Potato Wedges &ndash $25.00

Roasted Garlic Pommes Duchesse $35.00

Customized Catering Menu Planning Available &ndash Just Ask

$175 Minimum Order Required

When ordering by the dozen &ndash 2 Dozen Minimum required for each item

&bull Deposit required when placing order Balance due 3 days Prior

&bull 48 hour notice is required to cancel order or deposit will be forfeited


Watch the video: Apple Cider Glazed Pork Chops - Boneless Pork Chops with Apple Cider Reduction Sauce (August 2022).