Bavarian Pork Roast

Bavarian Pork Roast
The glaze that accompanies this Roast is also delicious with pork chops or chicken.
  • 1 pork loin roast (about 2.5 kg/5Ibs.)
  • Salt and pepper
  • 250 mL (1 cup) orange juice
  • 75 mL (1/3 cup) water
  • 50 mL (1/4 cup) firmly packed brown sugar
  • 15 mL (1 tbsp.) French’s Deli Mustard
  • 15 mL (1 tbsp.) cornstarch
  • 10 mL (2 tsp.) soya sauce
  • 5 mL (1 tsp.) finely grated orange rind
  • 2 mL (1/z tsp.) thyme
  • 1 mL (1/4 tsp.) ground ginger
  • 1 clove garlic finely minced
  1. Season pork with salt and pepper.
  2. Place on rack in roasting pan; roast at 160°C (325' F) for 2 hours.
  3. Combine remaining ingredients in small saucepan; heat stirring constantly until mixture thickens and bubbles. Brush over pork.
  4. Continue roasting, brushing occasionally with glaze until meat thermometer reads 80°C (170°F) .or about 1 hour longer.
  5. Heat remaining glaze; serve as sauce with sliced pork.


Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken with Lemon-Garlic Green Beans
(Cuisinart Convection steam oven directions included.) Gluten free. Low Carb, Diabetic Friendly and so simple to make
Serves: 4 servings
  • ¼ -½ cup olive oil
  • Juice of 2-3 lemons
  • Several cloves of garlic, cut in half (I buy the pre-peeled cloves – they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
  • Salt or seasoned salt & pepper to taste
  • A bunch of green beans (¾ pounds, ends trimmed)
  • 8-12 red baby potatoes, cut into halves)
  • Chicken 8 thighs or 4 breasts, bone-in, skin-on. (About 3 ¼ lbs)
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
  3. Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good). Potatoes to the outside and green beans on the inside
  4. Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the green beans in the baking dish.
  5. If any oil remains, drizzle it on top of the chicken.
  6. Roast for 50 minutes or an internal temp of 180 is reached for the chicken.
For Cuisinart Convection Steam oven directions
Place the pieces skin up on top of the green beans and the potatoes to the outside on the boiling/steaming rack fit into the baking pan. Put in the oven with the rack in the lower broil position. Set to bake steam at 450° F for 35 minutes or an reach an internal temperature of 180° F

Using actual lemon slices can make this dish bitter the lemon juice solves this problem.


Slow-Roasted Pork Shoulder with Wine Braised Peach Sauce

Slow-Roasted Pork Shoulder with Wine Braised Peach Sauce
Moist and flavorful roast that is even more enhanced with the sweet and sour elements found in this wine braised peach sauce.
  • Pork Roast
  • 1 bone-in pork butt, 6 to 8 pounds (see note)
  • ⅓ cup kosher salt
  • ⅓ cup packed light brown sugar
  • Ground black pepper
  • Peach Sauce
  • 10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into ½ -inch wedges
  • 2 cups dry white wine
  • ½ cup granulated sugar
  • ¼ cup plus 1 tablespoon unseasoned rice vinegar
  • 2 sprigs fresh thyme
  • 1 tablespoon whole-grain mustard
  1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
  2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
  3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use.
  4. FOR THE SAUCE: Bring peaches, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
  5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.
Add more water to the roasting pan as necessary during the last hours of cooking to prevent the fond from burning. Serve the pork with the accompanying peach sauce or cherry sauce (related recipe) or with a sweet-tart chutney.

Instead of the lean, center-cut loin, our choice for roasting is pork butt (also known as Boston butt). This shoulder roast packs plenty of intramuscular fat that melts and bastes the meat during cooking, and it’s available with or without the bone. Use bone-in for two reasons: First, bone conducts heat poorly and, in effect, acts as an insulator against heat. This means that the meat surrounding it stays cooler and the roast cooks at a slower, gentler pace. Second, bones have a large percentage of the meat’s connective tissue attached to them, which eventually breaks down to gelatin and helps the roast retain moisture.

Bone-in pork butt takes longer to cook than boneless but retains more moisture and cooks more evenly. We started our slow-roasted pork shoulder recipe by rubbing our roast’s exterior with brown sugar and salt, then left it to rest overnight. The sugar dried out the exterior and boosted browning. Elevating the pork shoulder on a V-rack and pouring water in the roasting pan kept the slow-roasted pork’s drippings from burning as it roasted. It also created a significant jus with no burning. Finally, a fruity sauce recipe with sweet and sour elements cut the slow-roasted pork shoulder’s richness.


Slow-Roasted Herb Infused Beef (for Economical Cuts of Beef)

Slow-Roasted Herb Infused Beef (for Economical Cuts of Beef)
Bargain cut transformed into a tender, juicy roast by salting the meat a full 24 hours before roasting and then cooking it at a very low temperature
Recipe type: adapted from : Americas Test Kitchen
Serves: 6 - 8
  • 1 boneless eye-round roast (3½ to 4½ pounds)or Sirloin roast (see note)
  • ⅓ cup finely chopped fresh parsley
  • 2 tablespoons minced fresh thyme
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 4 teaspoons kosher salt or 2 teaspoons table salt
  • 2 teaspoons vegetable oil plus 1 tablespoon
  • 2 teaspoons ground black pepper
  1. PREP HERBS Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.
  2. PREP BEEF Butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours..
  3. BROWN AND ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1¼ to 1¾ hours, or 125 degrees for medium, 1¾ to 2¼ hours.
  4. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer.
  5. BUTTER AND REST Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain. as thinly as possible and serve.
Don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If possible use a digital meat thermometer with probe long enough to reach and rest the thermometer outside the oven with the door closed. Other wise if roast has not reached the desired temperature in the time specified, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2½- to 3½-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1½ teaspoons table salt) and black pepper to 1½ teaspoons. For a 4½- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible

Salting the roast and allowing it to rest for 18 to 24 hours breaks down proteins to improve texture Along with salting and searing, the key to our eye round's makeover into a tender, juicy roast is keeping its internal temperature below 122 degrees for as long as possible. Below 122 degrees, the meat's enzymes act as natural tenderizers, breaking down its tough connective tissues.


Sweet and Savory Overnight Or All Day Roast Pork

Sweet and Savory Overnight Or All Day Roast Pork
An Intoxicating garlic-sugar-pork aroma with a burnished and crisp outside that virtually falls apart on its own
Serves: 8 to 10
Cook time: 
Total time: 
  • 1 four-pound boneless pork butt (from a butcher you know, well-marbled, and with a good layer of fat on top)
  • Kosher salt
  • 2 tablespoons maple syrup
  • ¼ cup light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoon chopped thyme leaves
  • 3 large cloves garlic, finely chopped
  • ⅛ Teaspoon ground chipotle** (plus more to taste)
  • Freshly ground black pepper
  1. Tie the pork butt with twine in several places so that it cooks evenly. Salt it generously all over and let it sit at room temperature for about an hour.
  2. In the meantime, combine the maple syrup, brown sugar, mustard, thyme, garlic and chipotle powder in a small bowl. Add a few pinches of salt and several grinds of pepper.
  3. Heat the oven to 475 degrees. When the pork is at room temperature and the oven is hot, smear the sugar, mustard and garlic mixture all over the pork, concentrating a good amount of it on the top pf the roast, where the fat is. Nestle the pork (fat-side-up) into a roasting pan or cast iron baking dish just big enough to hold it, and put it in the oven. When you start to smell garlic and sugar burning, and after no longer than 15 minutes, turn the heat down to 200 degrees. (Do not open the oven door to peek!)
  4. Leave the pork in the oven overnight, or all day for at least 6 hours and up to 8. Ready- all you need is a soft roll and some coleslaw and a big pile of mashed potatoes. Pork should be at an internal temp of 175 F.
Cannot stress how important the fat cap is. Meat will not turn out as nice without a good fat top.
**To substitute chipotle pepper you can use Cayenne Pepper which is normally called for as a substitute for chipotle. If you want to add-back the smoke flavour you could add a drop of liquid smoke


Paleo Roasted Chicken Thighs with Apple & Cinnamon

Paleo Roasted Chicken Thighs with Apple & Cinnamon
A Great Flavor Combination just the right amount of salty and Sweet the chicken is moist and Delicious.
Serves: 2-4
Prep time: 
Cook time: 
Total time: 
  • 4 Chicken thighs with skin
  • ½ cup Raisins
  • 1 cup Shallots chopped (plus 4 wide pieces to place on top of chicken )about 4 large shallots will give you a cup
  • 2 Apple peeled, cored and sliced
  • 1 tsp. Cinnamon
  • 3 Tbsp. Honey
  • 4 Tbsp. Maple syrup
  • 2 Tbsp. Coconut oil (
  • 1 tsp. minced garlic
  • Salt & pepper to taste
  1. Preheat your oven to 450 F.
  2. Put the Coconut oil on the bottom of the pan. Lay out the chopped shallots over the oil.
  3. Sprinkle 2 tbsp. of maple syrup over the shallots, saving the other 2 tbsp. for on top of chicken thighs.
  4. Add the chicken thighs and top the thighs with the wide shallot slices.
  5. Place the apple slices around the chicken thighs.
  6. Sprinkle the garlic on top.
  7. Add the raisins, and sprinkle the cinnamon on top.
  8. Spread the maple syrup and honey over the entire roast.
  9. Roast for 30-35 minutes.

Burgundy Pot Roast


Burgundy Pot Roast
This boeuf bourguignon–inspired pot roast is tasty, tender and moist.
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
  • Pot Roast
  • 1 (5 to 6 lb) boneless beef chuck-eye roast Pulled apart at the seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1 inch intervals
  • Salt and pepper
  • 4 slices bacon halved
  • 4 carrots peeled and chopped
  • 1 onion chopped
  • ¼ cup all-purpose flour
  • 3 garlic cloves, minced
  • 1 (750 ml) bottle red wine
  • 2 cups beef broth
  • 2 tsp. minced fresh thyme or 1 tsp. dried
  • 2 bay leaves
  • Vegetables
  • 2 cups frozen pearl onions or fresh**
  • ½ cup beef broth
  • 3 tbsp. unsalted butter
  • 2 tsp. sugar
  • 1 lb. white mushrooms trimmed and quartered
  • salt & pepper
  • 2 tbsp. minced fresh parsley
  1. For the Pot Roast: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to paper towel-lined plate. Pour off all but 2 tbsps. fat from pot and heat over medium high heat until just smoking. Add beef and brown on all sides, 8 to 10 minutes. Transfer to plate.
  2. Add carrots and onion to now empty pot and cook over medium heat until browned, about 5 minutes. Stir in flour and garlic and cook until fragrant, about 1 minute. Whisk in wine and bring to simmer, scraping up any browned bits. Reduce heat to medium –low and cook until reduced by half and slightly thickened, 8 to 10 minutes. Stir in broth, bacon, thyme and bay leaves. Return beef and any accumulated juice to pot and bring to simmer. Place large sheet of aluminum foil over pot and cover tightly with lid. Bake until fork slips easily in and out of beef, 2 ½ to 3 hours.
  3. For the Vegetables: When beef is nearly done bring onions, broth, butter, and sugar to boil in 12 inch skillet over medium-high heat. Cover, reduce heat to low, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 5 minutes. Season with salt and pepper to taste. Cover and set aside until beef is done.
  4. Transfer beef to carving board, tent with foil, and let rest for 30 minutes. Let braising liquid settle, then skim any fat from surface with large kitchen spoon. Bring liquid to boil over medium-high heat and cook until reduced to 3 cups and slightly thickened, 15 to 20 minutes.
  5. Strain sauce through fine-mesh strainer into 4- cup liquid measuring cup; discard solids. Season with salt and pepper to taste. Reheat vegetables over medium, about 3 minutes. Stir parsley into vegetables. Discard twine, slice beef against grain into ½ inch thick slices, and transfer to platter. Spoon vegetables around beef. Pour 1 ½ cups sauce over beef. Serve, passing remaining sauce.
**Check out how to peel pearl onions the easy way

For a boeuf bourguignon–inspired pot roast, we enhance a simple chuck-eye roast with a silky red wine sauce and buttery vegetable garnish. Removing fat from the meat before cooking staves off greasy sauce, and cutting the roast into two smaller portions gives more surface area for browning. Oven-braising turns this inexpensive cut into a fork-tender holiday roast. Cooking the pearl onions and button mushrooms separately helps them retain their flavor, and fresh parsley brightens them up even more.


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