SEARED PORK CHOPS WITH GRAPE SAUCE
Steps:
- Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
- Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
- To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
- When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.
GRAPE JELLY MEATBALLS
Awesome meatballs! I buy my frozen cocktail meatballs at Costco®.
Provided by whatsup12399
Categories Main Dish Recipes Meatball Recipes
Time 3h5m
Yield 24
Number Of Ingredients 4
Steps:
- Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
- Place meatballs in a slow cooker and top with grape jelly mixture.
- Cook on Low for 3 to 4 hours.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 32.4 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 5.2 g, Sodium 175.7 mg, Sugar 23 g
JELLIED CRANBERRY-GRAPE SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren't bursting after 15 minutes, gently smash with a spatula.)
- Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.
SEARED DUCK BREAST WITH GRAPE SAUCE
Steps:
- Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
- Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
- Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
- Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
- Slice the duck on a severe bias and serve garnished with the sauce.
GRAPE SAUCE
This is a wonderful sauce to top any kind of poultry after you plate the poultry. It's also good over mashed potatoes. Any left over sauce can be frozen in plastic freezer bags, but do not defrost in a microwave. Allow to defrost naturally. Spoon over cooked poultry.
Provided by Alan Leonetti
Categories Sauces
Time 22m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Using a double boiler, melt butter and stir in the flour.
- Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
- Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
- Continue to cook and stir until thickened again.
Nutrition Facts : Calories 1068, Fat 47.5, SaturatedFat 29.6, Cholesterol 123.8, Sodium 133, Carbohydrate 163.4, Fiber 1.6, Sugar 139.2, Protein 3.9
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- Place grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.
- Meanwhile, rub pork with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and brown on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 12 to 14 minutes. Transfer the pork to a cutting board to rest before slicing.
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