SPICY PORK ROAST
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
SPICED PORK ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic. Place the pork in a 9 by 13-inch roasting pan. Spread the mustard mixture over the top and sides of the pork to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F. Allow the pork to rest for 10 minutes before serving. Remove the vegetables and arrange on a serving platter. Season the pan juices with salt and pepper and pour into a small serving pitcher.
- To serve, slice the pork into 1/4-inch slices. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices.
- Cook's Note: This recipe will also work using a 2 1/2 pound beef roast. Allow an extra 10 to 15 minutes of cooking time.
ROASTED POTATO SALAD WITH BACON
Awesome recipe with the perfect pairing of tater and bacon with capers for piquancy. Delish! Easier to make than the sum of the parts suggests too. Nice. Like it that way.This recipe works great with quartered Yukon Gold potatoes so don't fret the insane price of fingerling potatoes (make plans to grow your own next year!). Be sure to chill this salad at least two hours (preferably overnight) & then bring to room temp to serve. From the Tribune's Food & Drink Weekly.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 375°F.
- Clean and halve fingerling or new potatoes lengthwise.
- In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoons salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
- While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
- In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoons salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
- In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
- Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.
CLASSIC WILTED LETTUCE SALAD
When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.
Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SPICED SLOW-ROAST PORK
Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 8 with leftovers
Number Of Ingredients 7
Steps:
- Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
- Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
- Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.
Nutrition Facts : Calories 551 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Protein 45 grams protein, Sodium 0.4 milligram of sodium
WARM POTATO SALAD WITH WILTED SPINACH
I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.
Provided by Aunt Cookie
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
- Add potatoes, spinach, eggs, and onion to a serving bowl.
- Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
- Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.
Nutrition Facts : Calories 573.8, Fat 42.4, SaturatedFat 6.9, Cholesterol 279.8, Sodium 171.9, Carbohydrate 34.7, Fiber 5, Sugar 3.6, Protein 14.2
ROASTED RED POTATO SALAD
A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.
Provided by IcanCook?
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread potato pieces onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
- Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g
SPICED ROAST PORK WITH WARM POTATO-BACON SALAD AND WILTED CHICORY
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a large skillet until crisp. Drain on a paper towel, crumble and set aside. Pour 2 tablespoons of bacon fat into a small dish and place in the freezer just until solid. Leave the remaining fat in the skillet and set aside.
- Preheat the oven to 350 degrees. Combine the cinnamon, mace and pepper. Place the pork in a roasting pan and rub the spice mixture all over it. Rub the solid bacon fat over the pork. Roast until the pork reaches an internal temperature of 150 to 160 degrees, about 1 hour.
- About 25 minutes before the pork is done, whisk together the mustard and vinegar. Whisking constantly, add the olive oil in a slow, steady stream. Season with the salt and pepper. Place in a medium saucepan and set aside.
- Place the potatoes in a saucepan, cover with water and simmer, covered, until tender but firm, about 6 minutes. Drain well, cover and keep warm. Place the dressing over low heat until hot, stirring constantly with a whisk. Place the potatoes in a bowl and gently mix in the hot dressing, the scallions and the bacon. Cover and keep warm.
- Heat the bacon fat in the skillet over medium-high heat. Add the chicory in batches, tossing until wilted and bright green. Place in a mixing bowl as each batch is done. Toss with salt and pepper to taste.
- Slice the pork into 1/4-inch slices and season lightly with salt. Mound the chicory in the center of 8 plates and drape 3 slices of pork over each mound. Surround with the potato salad and serve immediately.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 19 grams, Carbohydrate 45 grams, Fat 32 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams
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