|
||
|
Title: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 11:41am I 've got a 2.5 pound boneless pork roast. Recipes?? |
||
|
Title: Re: Cookin some Swine........... Post by Redd on Jan 26th, 2008, 11:44am check your PM's dude. |
||
|
Title: Re: Cookin some Swine........... Post by vietvet2tours on Jan 26th, 2008, 11:46am on 01/26/08 at 11:41:47, chewy wrote:
Trade it for this and make me a buck. http://i9.tinypic.com/j7cad5.jpg Potter |
||
|
Title: Re: Cookin some Swine........... Post by LeLimey on Jan 26th, 2008, 11:56am One of the best tasting things I've ever made and a recipe I've never shared before! Pork with Peaches 1 (3 1/2 pound) pork loin, boned 1 bunch fresh thyme, leaves picked 1 bulb garlic 7 ounces butter 2 tins (cans) peaches in natural juice, drained Salt and freshly ground black pepper Around 15 slices of pancetta, streaky bacon, or Parma ham 1 glass (about 6 ounces) white wine or white grape juice A little flour 1 glass (about 6 ounces) water Preheat the oven to 425 degrees F Score the skin of the pork through the fat, the incisions should be about 1/2 inch apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out. Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string. Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden. When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork Or another favourite Rolled Stuffed pork For the pork 2 tbsp olive oil 1 onion, chopped handful fresh sage chopped 1 rolled loin of pork 4-5 potatoes, peeled and cut in chunks 1 squash, cut into chunks 5 carrots, coarsely chopped For the gravy 8 fl oz scrumpy or cider 8 fl oz vegetable stock 2 tsp wholegrain mustard 1 tbsp plain flour 1. For the pork: preheat the oven to 380 F. 2. Heat the olive oil in a large pan and cook the onion slowly for about 8 minutes until soft and leave to cool slightly. Add the chopped sage. 3. Unroll the pork loin and cover with the onion and sage mixture. Roll up and tie with string to secure. 4. Place the pork in a roasting tin and roast in the oven for 25 minutes per lb. 5. Cook the potatoes in boiling salted water for 5 minutes. Drain and add to the roasting tin with a few spoonfuls oil if needed. 6. Add the squash and carrots to the roasting tin and continue cooking for about 1 hour until the vegetables are tender and the pork is cooked. 7. Remove the pork from oven and rest for 10 minutes. 8. To make the gravy: Strain the meat juices from the roasting tin into a pan and stir in the cider, vegetable stock and mustard. Mix the flour to a paste with a little cold water and stir into the gravy. Cook, stirring, until thickened. 9. To serve: carve the meat and serve with the roasted vegetables and gravy. |
||
|
Title: Re: Cookin some Swine........... Post by Woobie on Jan 26th, 2008, 11:59am http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34625,00.html I use this recipe with pork roast all the time..........it's a favorite in this house. |
||
|
Title: Re: Cookin some Swine........... Post by Redd on Jan 26th, 2008, 11:59am Since you didn't say if it was a loin roast or a shoulder roast or a rump roast..lets stick to something rather simple but yummy. Basic dry rub. Blend some seasoned salt, garlic powder, thyme and rosemary, and black pepper and rub this into the roast to cover well. Slice very thin, 2-3 medium yellow onions. Thickly grese the bottom of a roasting pan with butter and layer the onions on the bottom and then place the roast on top. Add about 1/4 cup chicken broth. Cover with foil and roast in a 350 degree oven about 1 hour 45 minutes. Check about 45 minutes in to see if you need more broth. Last 30 minutes uncover to brown the top of the roast and let some liquid reduce. Let set for 10 minutes before slicing, and serve by spooning the carmelised onions over the slices of roast. Baked potato and veggie of choice. |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 12:01pm Quote:
I like it already. 8) |
||
|
Title: Re: Cookin some Swine........... Post by Redd on Jan 26th, 2008, 12:07pm Somehow I just KNEW you would say something like that. |
||
|
Title: Re: Cookin some Swine........... Post by brewcrew on Jan 26th, 2008, 12:43pm on 01/26/08 at 11:59:42, Redd wrote:
;) |
||
|
Title: Re: Cookin some Swine........... Post by Bethany1 on Jan 26th, 2008, 1:08pm who are you cooking a 2.5lb piggy for??? Ill be over... what time????? |
||
|
Title: Re: Cookin some Swine........... Post by Mosaicwench on Jan 26th, 2008, 1:23pm Funny - I have a 4 pound center cut boneless pork roast that I made into a roulade this morning. Stuffed with pork stuffing and fruit bits and sprinkled with Herbs de Provence and rubbed with apricot preserves. . . . hope it's good! Great minds think alike. It's a porky kinda day. |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 1:25pm on 01/26/08 at 13:08:31, Bethany1 wrote:
Well. If you get over in time to prepare and cook it I'll head to the Stop & Shop now. |
||
|
Title: Re: Cookin some Swine........... Post by Jonny on Jan 26th, 2008, 1:38pm Be a man and eat it raw, I hear its healthy for you. ;;D |
||
|
Title: Re: Cookin some Swine........... Post by barry_sword on Jan 26th, 2008, 1:54pm That's a lot of pork, just don't soak it in coke before cooking, right Jonny? [smiley=laugh.gif] |
||
|
Title: Re: Cookin some Swine........... Post by Jonny on Jan 26th, 2008, 2:02pm on 01/26/08 at 13:54:14, barry_sword wrote:
Right Barry, your suppose to sprinkle the cocaine on top of it. ;;D |
||
|
Title: Re: Cookin some Swine........... Post by Bethany1 on Jan 26th, 2008, 2:12pm on 01/26/08 at 13:25:22, chewy wrote:
ya ummm that sounds like a plan. :P |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 2:30pm on 01/26/08 at 14:12:19, Bethany1 wrote:
Alright. Alright. Just bring pinapples and whipped cream. |
||
|
Title: Re: Cookin some Swine........... Post by thebbz on Jan 26th, 2008, 2:33pm Spider pig spider pig. ;;D Slap his ass and throw it on the grill. Burn till done. Enjoy. thebb ;;D |
||
|
Title: Re: Cookin some Swine........... Post by Redd on Jan 26th, 2008, 2:42pm on 01/26/08 at 12:43:33, brewcrew wrote:
Yes I did forget that didn't I? |
||
|
Title: Re: Cookin some Swine........... Post by brewcrew on Jan 26th, 2008, 2:48pm Pork fat rules. |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 3:07pm I'm a gonna! http://img.photobucket.com/albums/v388/bgull2/pighead-1.jpg?t=1201377931 |
||
|
Title: Re: Cookin some Swine........... Post by ski2k on Jan 26th, 2008, 3:22pm Why is it every time I'm hungry... Someone starts talking about food and recipes?! [smiley=laugh.gif] [smiley=laugh.gif] Adam |
||
|
Title: Re: Cookin some Swine........... Post by Melissa on Jan 26th, 2008, 5:18pm I like to roast mine with a cranberry & orange glaze. |
||
|
Title: Re: Cookin some Swine........... Post by brewcrew on Jan 26th, 2008, 5:19pm on 01/26/08 at 17:18:24, Melissa wrote:
So many platefuls, so little time.... |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 6:44pm Defrost time is going to be longer than I thought. Looks like I have to wait till tommorow to rub my meat. |
||
|
Title: Re: Cookin some Swine........... Post by Bethany1 on Jan 26th, 2008, 6:47pm on 01/26/08 at 18:44:06, chewy wrote:
ROFLMFAO!!!!!!! |
||
|
Title: Re: Cookin some Swine........... Post by brewcrew on Jan 26th, 2008, 7:50pm on 01/26/08 at 18:44:06, chewy wrote:
You could get frostbite on your palm. |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 8:31pm on 01/26/08 at 19:50:32, brewcrew wrote:
This is New Engalnd. Theres no palms here ???? |
||
|
Title: Re: Cookin some Swine........... Post by Linda_Howell on Jan 26th, 2008, 8:47pm Don....you had a pork roast out at Quote:
You have had more than enough time for that meat to defrost. ??????? |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 26th, 2008, 9:04pm Yeah well. I took it out this afternoon. |
||
|
Title: Re: Cookin some Swine........... Post by Jonny on Jan 26th, 2008, 9:17pm on 01/26/08 at 21:04:55, chewy wrote:
::) |
||
|
Title: Re: Cookin some Swine........... Post by DennisM1045 on Jan 27th, 2008, 8:28am My wife cooks up roast pork every couple of weeks. Just use a rub of your choice or a bread crumb coating to keep it moist. The perfect side dish is cabbage. Put some olive oil in a pot. Slice up some fresh garlic. Cook the garlic till it starts to brown. Throw in the shreaded cabbage and allow that to cook down. Don't stir it too much. Let the flavor of the garlic and oil sweetin the cabbage. Serve with a healthy sprinkling of crushed red pepper. -Dennis- |
||
|
Title: Re: Cookin some Swine........... Post by Redd on Jan 27th, 2008, 6:09pm Soooo there Chewytoy... How are you preparing that 2.5 lb. piece of swine? Hows it coming dude? Do tell. |
||
|
Title: Re: Cookin some Swine........... Post by chewy on Jan 27th, 2008, 6:14pm Serving it up as we speak. Carrots, potatos, onions and a few Boneless chops on top with some pinapple. YUM! |
||
|
Title: Re: Cookin some Swine........... Post by Redd on Jan 27th, 2008, 6:19pm on 01/27/08 at 18:14:27, chewy wrote:
Beth came and cooked it for you after-all didn't she? ;;D |
||
|
Title: Re: Cookin some Swine........... Post by Melissa on Jan 27th, 2008, 8:28pm I just have to tell you what I had for dinner tonight. Grilled Chicken kabobs with Vidalia onions, orange & yellow peppers plus potatoes with sour cream, fresh chives and bacos. Oh it was sooooooooo GOOD!!! :D |
||
|
Title: Re: Cookin some Swine........... Post by brewcrew on Jan 27th, 2008, 8:47pm Boy, that's one of the best fed in-utero babies ever! |
||
|
Title: Re: Cookin some Swine........... Post by Melissa on Jan 27th, 2008, 8:59pm I dunno, I thought "I" was fed pretty good too. ;) |
||
|
Title: Re: Cookin some Swine........... Post by brewcrew on Jan 27th, 2008, 9:02pm Yer eatin' fer two, darlin'. Didn't they tell you that in mommy school? ;) Having said that, yes, you gots fed purty darned good, too. |
||
|
Clusterheadaches.com Message Board » Powered by YaBB 1 Gold - SP 1.3.1! YaBB © 2000-2003. All Rights Reserved. |