Pork Loin Roasted with Basil

Roast Pork is always a good choice for dinner. Here’s my wife’s method easy and quick.

INGREDIENTS:

1 lb. pork loin roast*

1-2 Tbsp extra virgin olive oil
1/2 tsp fresh ground pepper
2 Tbsp basil
Kale for garnish

PREPARATIONS:

Wash the pork loin and trim excess fat. Wash the Basil shaking off the water, mince finely. Mix the Basil and pepper in with the oil, and then coat the roast with it. Place the roast in an oiled oven proof baking dish. Wash the Kale.

Preheat oven to 350 degrees

COOKING:

Place the dish in the over and roast uncovered for 45 min. to an hour. When the meat thermometer reads 160° or the insides are a very pale pink it’s done. Be aware that cooking just ‘till done is important as the roast toughens quickly with overcooking.

Remove to a platter, let stand for 5 minutes before slicing. Slice and serve with a kale garnish if desired.

* Even tough the current trend is to sell “Tenderized” pork, it is injected with 12% salt solution which affects the healthiness and flavor. Our preference is a litter chewier, but definitely healthier.

Deviled Eggs

The versatile deviled egg can be served as an appetizer and a part of a meal.

INGREDIENTS:

6 Large eggs

Real mayonnaise

Parsley flakes

Paprika

Parsley sprigs for garnish

PREPARATION:

Place the egg container on its side for a day before boiling. The yokes will be more centered. Take them out of the frig about ½ hour before cooking. Place the eggs in a single layer in a pan and add water to cover at least 1” over them. Boil for about 17 min. after the water starts boiling. Overcooking won’t make the yokes harder; just cause the formation of the green film on the yoke. Cool in the pan with running water.

When cool, peel them. (Note: peeling under cool water aids in removing the shells) Rinse off any loose shells clinging to the white, pat dry, then cut them in halve lengthwise. Pop out the yokes from each half into a bowl. Mash the yokes with a potato masher. Clean off the masher and add mayonnaise mixing with a spoon until a thick paste is formed. Add parsley flakes to just color and mix in.

Stuff the waiting egg whites with the mixture. Sprinkle with paprika and display on a serving dish with parsley sprigs as a garnish.

Lamb Bûche

Well here's a wonderful twist on an old stand-by. Louisa whipped this up the night before last to go with the Asparagus Sautéed with Mushrooms

INGREDIENTS:

¾ to 1 lb. ground lamb

1/3 cup bread crumbs - Italian style

1-1/2 tsp fresh marjoram

1 large egg

½ tsp fresh ground pepper

Parsley sprigs for garnish.

PREPARATION:

Wash shaking off the water and finely chop the marjoram. Add the lamb to a large mixing bowl, breaking it up. Add the bread crumbs followed by the egg and the marjoram. Mix well with your hands. Grind in the fresh pepper and mix it in.

Coat a rectangular baking dish with non-stick cooking spray. Remove the mixture from the bowl and form it into a Bûche and place it in the dish

Preheat the over to 350 deg.

COOKING:

Place the dish in the over and roast for 50 to 60 min. Remove from the over, slice it into ¾ inch slices and arrange on a serving dish.

Garnish with sprigs of parsley and serve.

Bison Pot Roast (Buffalo)

This is a twist on an old recipe of my wife’s. As we don’t eat beef any longer, Buffalo (Bison) is even better than the beef ever was, so it was a natural choice. Try it; I’m sure you will agree.

INGREDIENTS:

One 1-1/2 to 2 lb Bison boneless chuck roast
2 cups water

2 medium shallots
4 carrots

4 medium potatoes

3 Tbsp fresh parsley

2 Tbsp olive oil
3 tbsp flour
2 chicken bullion cubes
1/4 tsp freshly ground black pepper
1Tbsp corn starch dissolved in 1 Tbsp of water.

Parsley sprigs for garnish

PREPARATION:

Wash the bison roast, removing fat and sinew or any membrane. Wash and peel the potatoes and carrots. Cut them in half. Peel and thinly slice the shallots. Wash the parsley shaking off the water, cut from stalk and finely chop.

Dredge the roast in a dish containing the flour.

COOKING:

Set a Dutch oven over medium to medium-high heat, add the oil.  Heat the oil hot, and then add the roast. Turn the roast several times browning it all over, about 10 minutes. Watch that it doesn’t burn or blacken. Once brown, Add the water, Bullion cubes, shallots parsley bringing it to a boil. Cover and reduce the heat to a simmer and cook for about 2-1/2 hours checking that it isn’t sticking occasionally.

Add the potatoes and carrots continuing to simmer for another hour, stirring with a wooden spoon occasionally. Remove the roast and vegetables from the Dutch oven setting aside for now.

Thicken the sauce with the 1/1 Tbsp of corn starch. Slice the roast, arrange on a serving platter with the vegetables around. Drizzle some of the gravy over the meat.

Garnish with sprigs of parsley. Serve the remaining gravy in a boat along with the platter.

Baked Chicken Legs

Here is a simple way to prepare those chicken legs we bought a while back

INGREDIENTS:

3 chicken leg quarters, skin on.

1/2 cup low salt chicken broth

2 cloves garlic

2 tsp fresh rosemary

2 Tbsp olive oil

PREPARATION:

Preheat oven to 350°F.

Wash the legs and remove any visible fat etc. Pat dry and Place chicken skin side up in roasting pan. Peel and finely chop the garlic. Wash the rosemary, shaking off the water. Strip the leaves from the stalk and finely chop.

Pour broth over chicken. Sprinkle garlic and rosemary. Drizzle chicken with olive oil and cover

COOKING:

Place the dish in the oven and bake at 350 deg. until chicken is cooked through, about 1 hour 15 minutes. Transfer chicken to serving dish. Pour pan juices over chicken.