Roasted Salmon Glazed with Brown Sugar and Mustard
New York Times
This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.
Ingredients
Salmon fillets, preferably wild or farmed organically
Dijon mustard
Brown sugar
Salt and black pepper
Preparation
1. Heat your oven to 400 degrees.
2. Make a mixture of Dijon mustard and brown sugar to the degree of spicy sweetness that pleases you. Salt and pepper the salmon fillets.
3. Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
each pack serves 4-6 ppl
gluten-free
these pork chops are amazing. they are actually from SNAKE RIVER FARMS, some of THE BEST pork you will find.
1. Remove pork chops from bag, DO NOT THROW AWAY THE SAUCE IN THE BAG, you will use it to baste the chops after reverse searing.
2. THE REVERSE SEAR: Preheat oven (convection 250 degrees / standard 275 degrees). Place chops on a foil-lined baking sheet and cook for 15 minutes, flip and cook for 15 minutes more (little longer if chops are on the thicker side).
grill method (get grill hot while chops are reverse searing):
3. Keep chops on baking sheet and spoon on remaining sauce. Coat the chops well.
4. Place chops on hot grill and quickly brown and sear the chops. Feel free to repeat baste while grilling.
5. Let chops rest for 5 minutes, then slice and enjoy.
skillet method (cast iron or heavy bottomed skillet works well):
3. Get skillet hot. Add a thin layer of cooking oil to skillet.
4. Place chops onto skillet and brown and sear quickly.
5. Toward middle of sear, add desired amount of remaining sauce to skillet and baste chops while they finish browning.
6. Let chops rest for 5 minutes, then slice and enjoy.
Prime Grade Brazilian Picanha Steaks With Vinagreta Verde - King Natural Farms Prime Beef
each pack serves 4-6 ppl
gluten-free
please note, steaks are already seasoned with argentinian rock salt and olive oil.
1. THE REVERSE SEAR: Preheat oven (convection 250 degrees / standard 275 degrees). Place steaks (fat-cap up) on a foil-lined baking sheet and cook for 30-45 minutes (30 min for rare to med-rare, 45 min for medium to well).
2. Get a heavy bottomed skillet (preferably cast iron) and place over med-high heat. Get the skillet hot and add 1 tablespoon of cooking oil. Place steaks fat-cap down onto hot skillet. You want to brown the fat-cap and render some of the fat. Lower the flame if the pan begins to smoke.
3. Turn the steaks and continue searing each side. You want to quickly brown each side of the steak.
4. Transfer steaks to a cutting board and let them rest for 5 minutes. Slice and enjoy with the Vinagreta Verde!
After the reverse sear, steaks can also be finished on grill or under broiler. You want to quickly brown and sear the outside of the steak.
Pork Osso Buco
Eight 8-10 oz pieces Berkshire or Red Wattle
Heritage pork has more marbling resulting in more tender and juicy meat
Osso buco is classic Italian comfort food. Traditionally cut from veal shanks, our Heritage pork osso buco is just as tender and meaty, and boasts a wonderful pork flavor. Many of our customers say that once they’ve tried them, they never go back! Best braised with wine or stock, vegetables and herbs, these gorgeous pieces are guaranteed to become a new tradition.
The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.
Try our simple and delicious heritage pork osso buco with Anson Mills polenta:
Ingredients:
8 pcs pork osso buco
2 cups Anson Mills yellow polenta
2 tbsp butter
1 medium onion, rough chopped
2 celery ribs, rough chopped
1 large carrot, rough chopped
2 garlic cloves, cut into thirds
¼ cup tomato paste
1 cup white wine
15 cups chicken stock
2 each bay leaves fresh thyme and rosemary
Olive oil
Salt
Freshly ground black pepper
Preparation:
1. Preheat oven to 300°F. Make sure your osso buco is at room temp and seasoned with salt and pepper on all sides. In a large dutch oven heat 2 tbsp of oil on medium high heat and sear the pieces on all sides. Set them aside to rest and add onion, celery, garlic, and carrots to your dutch oven with a pinch of salt and cook until the vegetables soften and start to brown.
2. Add tomato paste and continue to cook, stirring until the vegetables are coated. Pour wine over the vegetables and stir to deglaze. Simmer until the wine begins to thicken and add 8 cups of stock, bay leaves, thyme, and rosemary.
3. Discard the carrots and herbs from your cooled down pot. Move the osso buco to a large bowl while you make the sauce. Puree the onion and celery with your braising liquid. Reheat the mixture in the dutch oven on the stove top at medium high heat until it coats the back of a spoon. Return the osso buco to the pot and simmer while spooning sauce over the meat for a few minutes. Remove from heat.
4. In a separate pot bring 7 cups of stock to a boil, then reduce heat to medium. Gradually whisk in the Anson Mills polenta over the moving whisk to minimize lumps. Once fully incorporated, season the pot with a few generous pinches of salt. Reduce the heat to low and mostly cover with a lid, leaving a crack to allow moisture to escape. Bubbles should occasionally break the surface, no more or the polenta may stick to the bottom and scorch. Whisk the polenta every 10 minutes for around 40 minutes until the largest granules are soft. Taste and season the polenta and mix in the butter.
5. To serve, stir Parmigiano Reggiano into the polenta. Ladle or spoon into a wide bowl, top with grated parmigiano, place osso buco on top adding more sauce over the meat. For a classic condiment, drizzle a gremolata made from a small garlic clove (grated or minced), olive oil, chopped parsley, and lemon zest! Enjoy!
Pork Shank Osso Buco with Polenta and Gremolata
Food Network
Ingredients
4 8-ounce pork shanks, tied with twine
Kosher salt and freshly cracked black pepper
3 tablespoons vegetable oil
2 carrots, diced
2 stalks celery, diced
2 yellow onions, diced
1 tablespoon tomato paste
4 cloves garlic, minced
2 cups dry white wine
2 cups warm chicken stock
1 14.5-ounce can crushed tomatoes
2 bay leaves
Gremolata
1 cup fresh parsley, minced
2 teaspoons lemon zest
1 teaspoon orange zest
2 cloves garlic, grated on a rasp grater
Kosher salt and freshly cracked black pepper
Directions
1. Preheat the oven to 325 degrees F.
2. Heat a large Dutch oven over medium-high heat. Liberally season all sides of the shanks with salt and pepper. Add 2 tablespoons of the oil to the pan and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer to a plate.
3. Add the remaining tablespoon of oil to the Dutch oven, then add the carrots, celery and onions. Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 second. Add the wine to deglaze, scraping all the bits off the bottom. Add the shanks, any accumulated juices, the warm stock, tomatoes and bay leaves. Cover, transfer to the oven and cook until the shanks are extremely fork-tender, about 2 hours. Remove the shanks and tent with foil on a plate.
4. If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary.
5. For each serving, put a ladle of Creamy Polenta in a shallow bowl, followed by a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata.
Gremolata:
Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper.
Cook’s Note
The shanks can be stored for up to 2 days in the braising liquid.
Fennel-Rubbed Pork Chops for Two
Dining In
Alison Roman
Serves 2
1 tablespoon fennel seed
1 tablespoon light brown sugar
2 Teaspoons kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
1 (1-1/2-inch-thick) bone-in pork chop (about 1-1/4 pounds)
1 tablespoon canola oil
1 fennel bulb, sliced lengthwise 1/4 inch thick
½ cup fresh herbs, such as parsley, cilantro, dill, and/or tarragon, tender leaves and stems, coarsely chopped
1 tablespoon finely grated lemon zest
Do Ahead:
The fennel seed mixture can be made 2 weeks ahead and stored at room temperature. It is also great on chicken.
These are thick, fancy, Saturday-night chops, not thin, pedestrian Tuesday-night chops (only in spirit—you can definitely make them on a Tuesday). The type of pork (for example, Berkshire) will vary regionally, but the thickness here, at least 1-1/2 inches, is nonnegotiable. Larger chops, whether pork or steak, are fattier and richer in flavor than thinner chops and are also nearly impossible to overcook. Even while searing them for what feels like forever, watching the outside develop a too-good-to-be-true deeply golden brown crust, the inside miraculously remains that perfect shade of pink and juicy as hell.
You're not likely to find pork chops like this unless you go to the butcher (or butcher counter) and ask for them, but I have been surprised before. I know, it's an extra step—the butcher! What a hassle. But trust me, it's worth it and what makes these chops so dang special. I suggest going and getting a few and then freezing them for next time.
1. Toast the fennel seed in a small skillet over medium heat, swirling the skillet, until the seed starts to smell fragrant and turn a light golden brown, about 2 minutes. Remove from the heat and grind in a spice grinder, pound with a mortar and pestle, or finely chop with a knife.
2. Combine the fennel seed with the brown sugar, salt, and pepper, and rub the mixture all over the pork chop. Cover and let it sit at east 30 minutes at room temperature or up to 24 hours in the refrigerator.
3. Heat the canola oil in a large skillet over medium-high heat. Sear the pork chop until it’s super browned and caramelized on one side, 5 to 8 minutes. Flip the pork chop and add the sliced fennel to the skillet. Cook, stirring the fennel every so often, until it is tender and golden brown, but try not to disturb the pork chop. Cook until the deepest part of the pork chop registers 145°F on an instant- read thermometer, another 8 to 10 minutes (if you don't have a thermometer, you can cut off an end piece and check for proper pinkness). Transfer the meat to a cutting board and let it rest a few minutes,
4. Meanwhile, combine the herbs and lemon zest in a small bowl, and season with salt,
5. Serve the sliced pork alongside the fennel and garlic with the herb mixture sprinkled on top.
