I'll Share my Recipe if you Share Yours-Fri. Feb.5

16 years ago

SLOW-ROASTED PORK WITH SHALLOTS AND FENNEL

Fall-off the bone tender, this roast has a mellow garlic and shallot sauce that makes a smooth accompaniment. Roasting at a low temperature 4 hours makes the meat extremely tender.

1 1/2 tsp fennel seeds

1 tsp dried thyme

salt and pepper

1 bone-in, center-cut pork loin roast (4 lb)

12 shallots

2 tbsp vegetable oil

20 cloves garlic

1 cup chicken stock

1 cup dry white wine

2 tbsp butter, softened

2 tbsp flour

Crush fennel seeds with bottom of a heavy pan; combine with thyme and salt and pepper. Pat evenly all over pork.

Cut half of the shallots into quarters, set aside. In a large shallow Dutch oven, heat oil over medium-high heat, brown pork all over and remove. Add garlic and whole and quartered shallots to pan; fry over medium heat, stirring constantly until light golden, 2 minutes. Drain fat.

Add chicken stock and wine, stirring and scraping brown bits. Return roast to pan.

Cover and roast 275 oven for 3 hours, basting every 30 minutes. Uncover the roast for 1 hour or until meat falls off the bone when tested. Transfer meat to a cutting board, tent with foil and let stand 10 minutes. Remove whole shallots and reserve for garnish.

In small bowl mix butter and flour until smooth; whisk in 1/4 of the pan juices. Slowly whisk back into pan, cook 5 minutes until thickened. Puree sauce with immersion blender until smooth. Serve with roast and garnish with shallots.

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Comments (3)

Marilyn Sue
16 years ago
Cole Slaw

Ingredients:
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as
Miracle WhipÂ)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Directions:
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

I have not tried this but it is one I plan on trying. I will shred my own cabbage.

Sue
raggiemom
16 years ago
This is one my kids and DH always loved. We were doing this before chicken nuggets were around. Don't make it much any more - maybe once a year. I just don't fry anymore. Kids are both grown and married now.

Little Chicken

4 chicken breasts cut into bite size pieces

1/2 cup flour
1/2 cup milk
1 egg
Seasoned salt if you want it

Mix all together. Add chicken pieces. You can cook immediately or refrigerate for a few hours. I prefer to mix it in the morning and then cook for dinner.

Put oil or Crisco in skillet about an inch deep. Heat oil on high, then cut down a little. Drop chicken pieces in, keeping a single layer. Cook on both sides until golden brown.

Kids will love this. My two boys (and sometimes DH) would stand and wait for me to take it out of the skillet. They would usually eat about half of the chicken before I ever got it to the table. This is so much better than any of the fast food nuggets or the frozen ones.
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glenda_al
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I'm preparing this on Sunday and gonna serve with Bama white bbq sauce.
Have used this recipe lots!

Kahula Pork
Ingredients
1 large boston butt (about 8 lbs)
1/4 cup rock salt or sea salt
1 teaspoon liquid smoke
2 cups water **I use less water
Directions
1-------OvenMethod-------------.
2Place Boston Butt in a roasting pan. *use my cast iron dutch oven
3Combine salt and Liquid Smoke and spread all over roast.
4Pour the water in the pan.
5Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
6Shred meat and serve.

I'll Share my Recipe if you Share Yours-Fri. Feb.5

Comments (3)

Marilyn Sue

raggiemom

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glenda_al

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