Spanish Spice Rubbed Pork Butt With Sherry Vinegar Honey Glaze Recipes

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HONEY VINEGAR GLAZE



Honey Vinegar Glaze image

My father cooked Chinese food as a hobby and passion, so there was always this shelf in the pantry filled with soy sauce, sesame oil, dried mushrooms and black vinegar. The vinegar had such a rich flavor, like acid combined with a fortified wine and some rich earthy taste I never could put into words. I just knew I loved it. Make this glaze and store it in the fridge if you want. P.S. I don't peel ginger. I think grating with the skin on has more flavor and saves a step!

Provided by Alex Guarnaschelli

Categories     condiment

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

1/2 cup honey
3 tablespoons black vinegar
1 tablespoon red wine vinegar
2 tablespoons freshly grated ginger

Steps:

  • In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
  • Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.

BONE-IN PORK MILANESE WITH SOY-HONEY GLAZE



Bone-In Pork Milanese with Soy-Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 large shallot, thinly sliced
Pinch red pepper flakes
1 tablespoon rice wine vinegar
1/2 cup honey
1/2 cup soy sauce
Salt and freshly ground black pepper
4 bone-in center cut pork chops, pounded thin between 2 pieces of plastic wrap
Canola oil
Salt and freshly ground black pepper
Soy-Honey Glaze
Chopped green onions, for garnish

Steps:

  • For the glaze:
  • Heat the oil in a small saucepan over medium heat. Add the shallot and cook until soft. Stir in the red pepper flakes and cook for 30 seconds.
  • Deglaze the pan with rice wine vinegar, and then stir in the honey and soy and cook until just heated through. Remove from the heat and season with pepper, to taste. Transfer to a bowl and let cool to room temperature.
  • For the pork chop:
  • Heat the grill to high. Brush the chops with oil on both sides and season with salt and pepper. Grill until golden brown on both sides, and just cooked through, brushing with some of the glaze, about 3 minutes per side. Remove to a platter, brush with more of the glaze and garnish with green onions.

HOISIN-SPICE GLAZE



Hoisin-Spice Glaze image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

SPANISH "CUBAN" SANDWICHES



Spanish

Bobby's Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze is a perfect match for this sandwich, but any pulled or sliced pork will work in a pinch.

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

1/2 cup mayonnaise
4 Cuban rolls or 1 loaf Cuban bread, halved
8 ounces Manchego cheese, thinly sliced
8 ounces Serrano ham, thinly sliced
4 cups pulled Spanish Spice Rubbed Pork Butt
2 cups baby arugula
1/4 cup Dijon mustard
1/2 cup Piquillo Pepper Butter, recipe follows
Piquillo Pepper Butter:
2 sticks unsalted butter, slightly softened
4 piquillo peppers, patted dry and chopped
4 cloves garlic, chopped
2 teaspoons chopped fresh thyme
1 teaspoon Spanish paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Prepare a grill for direct and indirect grilling over medium heat. Heat the plancha, or a cast-iron griddle, over the direct heat.
  • Spread the mayonnaise on the bottom of the rolls. Top with half the Manchego and ham. Then, top with the Spanish Spice Rubbed Pork Butt and arugula. Top with the remaining half the Manchego and ham. Spread the mustard on the top half of the rolls. Place the tops on the sandwich and brush with the Piquillo Pepper Butter.
  • Place the sandwiches butter-side down on the griddle. Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes. Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego. Flip the sandwiches over and place the bricks back on top. Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes.
  • Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using.

LAMB SWEETBREADS IN A HONEY AND SHERRY VINEGAR GLAZE



Lamb Sweetbreads in a Honey and Sherry Vinegar Glaze image

Provided by Food Network

Categories     main-dish

Yield 6 servings.

Number Of Ingredients 13

2 1/2 pounds lamb or calves sweetbreads
1 tablespoon lemon juice
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
4 shallots, finely chopped
2 1/2 tablespoons sherry vinegar, or to taste
1/4 cup fino or amontillado sherry
1 1/2 cups beef broth or veal stock, reduced by half
1 tablespoon honey
1 tablespoon unsalted butter

Steps:

  • Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times. Drain and place the sweetbreads in a saucepan. Cover with cold water and add the lemon juice. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Drain the sweetbreads and immediately plunge them into a bowl of cold water. After 3 or 4 minutes, remove and drain the sweetbreads on paper towels. Separate into lobes, with the natural partitions, and remove the tubes and connective tissues. The pieces will be approximately 2 by 2 inches.
  • In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat. Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high. Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side. Continue cooking until golden, about 5 minutes more. Transfer them with a slotted spoon to a plate and set aside.
  • Add the onion and shallot to the pan and saute for about 5 minutes, until golden. Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half. Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup. Whisk in the honey and the butter and return the sweetbreads to the pan. Turn them in the sauce until heated through and nicely glazed, and serve immediately.

SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE



Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce image

Make and share this Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce recipe from Food.com.

Provided by jkoch960

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

2 grilled red bell peppers, peeled, seeded and chopped (or 4 piquillo peppers, drained and chopped)
3/4 cup aged sherry wine vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
3 tablespoons spanish paprika
1 tablespoon dried ancho chile powder
1 tablespoon mustard seeds, ground
1 tablespoon fennel seed, ground
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
4 (12 ounce) New York strip steaks or 4 (12 ounce) filet mignon
olive oil
salt & freshly ground black pepper

Steps:

  • For the sherry vinegar steak sauce:.
  • Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
  • For the Spanish spice rub:.
  • Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
  • Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
  • Preheat grill to high.
  • Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn steaks over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with Sherry Vinegar Steak Sauce on the side.

Nutrition Facts : Calories 111.6, Fat 2.4, SaturatedFat 0.3, Sodium 1517.9, Carbohydrate 23.1, Fiber 5.2, Sugar 15.4, Protein 2.9

SPANISH ROASTED PORK (PERNIL)



Spanish Roasted Pork (Pernil) image

Traditional dish in our family.

Provided by Latino0809

Categories     Meat and Poultry Recipes     Pork

Time 6h

Yield 16

Number Of Ingredients 11

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 ½ tablespoons salt
1 ½ tablespoons olive oil, divided
1 tablespoon dried oregano
1 ½ teaspoons ground black pepper
1 ¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub pork shoulder all over with lime.
  • Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
  • Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
  • Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
  • Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
  • Roast in the preheated oven until slightly pink in the center, about 3 hours.
  • Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g

HONEY SPICE-RUBBED PORK TENDERLOIN



Honey Spice-Rubbed Pork Tenderloin image

A not quite sweet but not really spicy glaze to throw on tenderloins or chops. Ive made this without the dry mustard (didnt have any) and it tasted great! You can also broil instead of grilling with no problems.

Provided by Michelle_My_Belle

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup Catalina dressing, divided
1 (1 lb) pork tenderloin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon honey

Steps:

  • Brush 2 tablespoons of the Catalina dressing over pork.
  • Mix dry ingredients; rub onto pork.
  • Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
  • preheat grill to medium heat.
  • Place pork on grill; cover.
  • Grill 20 min., turning occasionally.
  • mix remaining 2 tablespoons dressing and honey.
  • Brush some of the honey mixture over pork.
  • Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
  • Let stand, covered with foil, a few minutes before slicing.

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