BRINED PORK WITH CILANTRO SCENTED CRANBERRY RELISH AND PUREED YAMS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 30
Steps:
- For the brine: Heat water, salt, sugar, maple syrup to a boil. Add thyme, bay leaves, juniper berries, allspice berries, carrot, onion, celery and black peppercorns. Remove mixture from the heat and allow to stand 1/2 hour. Add enough ice to the mixture to bring it to 1/2 gallon.
- Add the pork steaks and refrigerate overnight.
- Remove pork from brine and dry each steak with paper towels. Discard the remaining brine. Generously oil a clean, hot grill and grill the pork steaks until the internal temperature reaches 150 to 160 degrees. Remove from heat and allow to rest 5 minutes.
- For the Cranberry Relish: Place all ingredients in food processor and pulse until the mixture comes together forming the desired consistency. Refrigerate. (Can be made a day in advance).
- For the Pureed Yams: Bake the yams in a 375-degree oven, until they're very soft when squeezed. Remove from oven and allow to cool until they can be handled with ease, but are still warm. Remove the skins from the yams and place the pulp in a food processor adding the maple syrup, sherry and butter. Puree until very smooth. Add salt and pepper to taste.
- For the vegetables: Wash chanterelles and saute with garlic, shallots, olive oil, white wine and salt and pepper. Cross-cut the sprouts remove outer leaves. Blanch until cooked through and refresh in an iced water bath.
- Cut in half, and fry cut side down in butter. Cook over high heat without shaking until caramel brown.
- To serve: Place a scoop of the pureed yams in the center of the plate and rest the pork loin steak at a slant. Scatter a few sprouts around the plate and lay the chanterelles between the sprouts. Garnish with sweet cicely (chervil) leaves. Place a spoon of the relish next to the pork. Enjoy!
YAMS IN ORANGE SHELLS
This recipe has been in my files for over 15 years, & I find it a nice variation to a yam side dish. Originally I smoothly pureed the yams, preserves & butter in a food processor, but more recently I just mash them & am not concerned about any small lumps!
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut oranges in half, then carefully scoop out the pulp, keeping the orange shells intact.
- Remove membrane from oranges, then chop/dice the pulp, & set it aside.
- In a large saucepan, cook unpeeled, washed yams 40-45 minutes or until tender.
- Preheat oven to 350 degrees F.
- Drain & peel yams.
- Mash yams together with the butter & preserves.
- Fold in the orange pulp, then season to taste with salt.
- Spoon yam mixture into the orange shells, & bake 15 minutes until heated through.
Nutrition Facts : Calories 241, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 87.2, Carbohydrate 46.4, Fiber 6, Sugar 10.8, Protein 2.5
SOUTHERN YAMS WITH ORANGES
This is one of my favorite ways to make yams. prep time includes the baking of the potatoes and the time to cool them.
Provided by southern chef in lo
Categories Yam/Sweet Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Peel and slice the cooked potatoes very thin and place one layer in butter baking dish. top with a layer of orange slices, dot with butter, and sprinkle with sugar. Continue layering until you have 3 layers, ending with potatoes, butter, and then sugar.
- Mix the orange juice and lemon juice together; pour over and bake 1-1/2 hours.
Nutrition Facts : Calories 669.9, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 186.4, Carbohydrate 113.5, Fiber 12.2, Sugar 35.9, Protein 5.2
ORANGE-SCENTED YAMS WITH CHESTNUTS
Number Of Ingredients 9
Steps:
- 1. Place the chestnuts and water in a small bowl, and let sit several hours or overnight until the chestnuts have softened. 2. Preheat the oven to 400°F. 3. Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well. 4. Place the ingredients in a baking dish; cover and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired. 5. Serve immediately. For a Change . . . • Substitute nutmeg or mace for the cardamom.
Nutrition Facts : Nutritional Facts Serves
MASHED YAMS IN ORANGE CUPS
Categories Side Bake Thanksgiving Orange Pecan Sweet Potato/Yam Fall Maple Syrup Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 18
Number Of Ingredients 8
Steps:
- Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.
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