Terrasses végétalisées

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Cider-Brined Pork Tenderloins with Roasted Apples

Servings: 4-6

STUFF
2 cups apple cider
1 cinnamon stick
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon crushed red pepper
2 garlic cloves, crushed
Kosher salt
4 cups ice
Two 1- to 1 ¼-pound pork tenderloins
¼ cup plus 2 tablespoons cider vinegar
1 large shallot, minced
2 thyme sprigs
3 tablespoons sorghum syrup or pure maple syrup
¾ cup chicken stock
2 tablespoons unsalted butter
1 pound medium carrots, cut crosswise ¼-inch thick
2 Honeycrisp or Pink Lady apples—peeled, cored and cut into ½-inch pieces
2 tablespoons fresh orange juice
1 ½ tablespoons extra-virgin olive oil
2 tablespoons canola oil

STEPS
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespoons of kosher salt and bring to a boil, stirring to dissolve the salt. Remove from the heat, add the ice and let cool completely. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight.

Preheat the oven to 450°. In a small saucepan, combine the vinegar with the shallot, thyme and sorghum syrup and bring to a boil. Simmer over moderately high heat until reduced to ¼ cup, about 3 minutes. Add the stock and simmer until reduced to ½ cup, about 5 minutes; discard the thyme sprigs. Whisk in the butter and season lightly with salt; keep warm.

On a large rimmed baking sheet, toss the carrots with the apples, orange juice and olive oil; season with salt. Roast in the lower third of the oven, stirring once, until tender and browned in spots, about 25 minutes.

Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 1 tablespoon of canola oil and pork. Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a work surface and let rest for 10 minutes.

Slice the pork and transfer to plates. Drizzle the sauce on top and serve with the roasted carrots and apples.

Vietnamese Braised Pork Ribs

Servings: 4
Time: 2 hr + marinating

STUFF
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

STEPS
Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.  

Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.

Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone.  Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.

Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

NUTRITION
952 calories
65 grams fat
23 grams saturated fat
0 grams trans fat
27 grams monounsaturated fat
10 grams polyunsaturated fat
14 grams carbohydrates
1 gram dietary fiber
7 grams sugars
77 grams protein
273 mg cholesterol
1145 mg sodium

Vietnamese Chicken Curry (Ca Ri Ga)

Serves: 2-3

STUFF
1 half chicken
1 Tbsp Madras curry powder
1 Tbsp kosher salt
¼ tsp black pepper
1 tsp sugar
2 Tbsp ginger, minced
1 shallot, minced
2 garlic cloves, minced
½ lb potatoes, medium chopped
½ lb sweet potatoes, medium chopped
½ lb carrots, medium chopped
2 lemongrass sprigs, 3-4 in of lower root smashed
3 cups water or chicken stock
1 13.5-oz can coconut milk
1 bunch cilantro (garnish)

STEPS
Combine curry powder, salt, pepper, and sugar in a bowel. Break down chicken into breast, thigh and drum stick. Cut chicken into desired size pieces + pat dry with paper towel. Toss chicken in marinade and set aside at room temperature (can also be marinated overnight).

Prepare veggies while chicken is marinating. Peel potatoes, sweet potatoes, and carrots. Cut into equal sizes to ensure equal cooking time and gather together.

Over medium high heat, coat a large pan with oil. When oil comes up to temperature and you see a slight wisp of smoke, add lemograss and chicken skin-side down. Sear all sides about 5 minutes.

Add root vegetables and sear for a few minutes. Once you get some color on the veggies, add ginger, shallot and garlic. Sweat for a minutes, and then cover with water/stock and coconut milk.

Bring to a boil and skim the foam. Reduce heat to a medium simmer and adjust seasonings to taste. Cook until chicken and vegetables are tender, about 15-20 minutes.

Garnish with cilantro and serve with a fresh baguette or steamed rice.

According to U.S. News and World Report, the Mediterranean diet is the most universally beneficial eating plan for long-term health. Pasta with fresh seafood is a staple in the Mediterranean region and an easy way to elevate dinner, without spending hours in the kitchen.

Angel Hair with Mussels, Broccoli, Shallot, Bottarga And Calabrian Pepper Oil

Ingredients
1 Box Angel hair
1 shallot, sliced
2 tbsp. extra-virgin olive oil
3 tbsp. Calabrian pepper infused olive oil, divided
2 cups broccoli florets
1 lb. mussels
1 cup white wine
TT sea salt
4 tbsp. bottarga, grated

Instructions
1. Bring one large pot of water to a boil.
2. Meanwhile, in a small sauce pot steam mussels with white wine.
3. In a skillet sauté shallot with 2 tbsp. extra virgin olive oil for 4-5 minutes over medium heat. Stir in mussels and the cooking liquid.
4. Cook pasta according to package directions, add broccoli half way through.
5. Drain and toss with mussels over high heat for one minute.
6. Serve drizzled with spicy oil and sprinkled with bottarga.

#dinnerisserved #rotisseriechicken #spinach #salad with #candiedpecans #mozzarella #provolone #driedcranberries #croutons #broccoli #sauteed #babyPortabellamushrooms and #shallots #eatclean #gethealthy #herbamommie www.goherbalife.com/aprilhicks

#whatfordinner #lamb #rosemary #rosemary #shallots #carrot #onions #SexyRoux #ivanaBitch #naughtyNog

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Herbed Green Salad With Cranberry Vinaigrette (GF/SF)

Loaded Kale Salad (GF/NF/SF)

Roasted Squash Salad With Crispy Shallot & Balsamic Reduction (GF/SF)

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