Prep Time:5 minutes
Vietnamese sandwiches are traditionally made ahead of time and wrapped tightly in plastic wrap, allowing the flavors to come together. You can assemble and wrap them up to 4 hours in advance and refrigerate.
Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Food Made Fast Series, “Simple Suppers”, by Melanie Barnard (Oxmoor House, 2007).
2 cups very thinly sliced roast pork2 tablespoons soy sauce1 large garlic clove, minced2 teaspoons fish sauce1 baguette, about 24 inches long, split lengthwise1/4 cup mayonnaise1 small cucumber, peeled and thinly sliced lengthwise2 carrots, peeled and thinly sliced or shredded1 small red onion, thinly sliced1 jalapeo chili, seeded and thinly sliced or minced1/4 cup chopped fresh cilantro
MARINATE THE PORK: In a small bowl, toss the pork with the soy sauce, garlic and fish sauce. Let stand for 5 minutes.ASSEMBLE THE SANDWICHES: Spread the cut sides of the baguette with the mayonnaise. Layer the pork, cucumber, carrots, onion, chili and cilantro on the bottom half of the baguette. Close the sandwich with the top half of the baguette and cut on the diagonal into 4 individual sandwiches.Serves 4.
Prep Time:10 min
Cook Time:8 hours
bbq pulled pork recipe,
mccormick slow cookers bbq pulled pork seasoning,
pork shoulder roast,
Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.
Recipe courtesy of McCormick
3 pounds boneless pork shoulder roast, trimmed1 package McCormick Slow Cookers BBQ Pulled Pork Seasoning1/2 cup ketchup1/2 cup firmly packed brown sugar1/3 cup cider vinegar
Place pork in slow cooker.Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired. TIP: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.TIP: For best results, do not remove cover during cooking.
dry red wine,
Ragù, which can be made with ground beef, pork, veal or a combination, tastes even better the day after it is made. This recipe can be doubled and will keep in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Recipe courtesy of Williams-Sonoma
6 tablespoons olive oil1 small yellow onion, finely chopped 3 large garlic cloves, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 teaspoon minced fresh rosemary 3/4 pound ground beef1/2 cup dry red wine 3 tablespoons tomato paste 2 1/2 cups canned whole plum tomatoes, chopped, with juices2 tablespoons plus 1 teaspoon salt, plus more, to taste1/2 teaspoon freshly ground pepper, plus more, to taste1 pound penne or rigatoni
MAKE THE SAUCE: In a large, deep fry pan or Dutch oven over medium-low heat, warm the olive oil. Add the onion, garlic, carrot, celery and rosemary and saut until the vegetables are softened, about 8 minutes. Add 1 to 2 tablespoons water if needed to keep the pan from drying out and the vegetables from browning. Add the ground beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes. Add the wine and tomato paste. Cook, stirring occasionally, until most of the alcohol has evaporated, about 4 minutes. Reduce the heat to low and add the tomatoes, the 1 teaspoon salt and the 1/2 teaspoon pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and aromatic, about 1 hour. COOK THE PASTA: Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 tablespoons salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and add to the sauce, stirring to combine. Warm briefly over low heat to blend the flavors. Season with salt and pepper and serve immediately.
Prep Time:10 min
Cook Time:30 min
grilled pork rub recipe,
mccormick garlic powder,
Pork tenderloin, coated with an exciting combination of seasonings, results in a richly flavored summertime or fall meal.
Recipe courtesy of McCormick
3 tablespoons brown sugar2 teaspoons Garlic Powder2 teaspoons Chili Powder1/2 teaspoon Black Pepper, Ground1/2 teaspoon Oregano Leaves1/2 teaspoon salt2 pork tenderloins (about 1 pound each)
Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor.Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.Let pork stand 5 minutes before cutting into thin slices. TIP: Try seasoning rub on pork loin roast or baby back ribs.
Prep Time:6 hours
This marinade is perfect for St. Patrick's Day as well as any other day of the year. It's perfect for any type of meat, including rib eye, sirloin, skirt steak, and flank steak. The tougher the cut, the longer you can let it marinate, anywhere from 6-12 hours.
A 2-3 lb size of your choice of meat is recommended, but you can adjust the marinade quantities if you want to go larger or smaller.
cup fresh chopped basil cup chopped shallots1 tablespoon lime zest, finely grated ( about 2-3 limes) cup lime juice, freshly squeezed (about 2-3 limes)3-4 cloves garlic, freshly minced1 tablespoon fresh thyme, finely chopped1-2 teaspoon kosher salt1 tablespoon black pepper, freshly ground1/3 cup extra virgin olive oil1 12 oz. bottle stout beer, such as Guinness2 to 3 pounds Tri-Tip Steak
Place all ingredients in a bowl and whisk together. Pour in to a doubled up storage bag and add meat and marinate for 6 to 12 hours or place marinade in an airtight container for up to a week. Refrigerate.
Prep Time:20 minutes
Cook Time:5 minutes
grape seed oil,
omega 3 fatty acids,
organic soy sauce,
From heart health to brain development, you should up your salmon intake. You can start with this delicious, easy, one-pan recipe and your family will be back asking for more. This recipe is from Frankie Harvey, The Elegant Gourmet. You can purchase salmon marinated in bourbon at most gourmet markets today. You can also make your own with a little organic soy sauce, brown sugar, pineapple juice, and grape seed oil.
The fillet will cook more quickly without the skin.
4 salmon fillets (totaling 1 1/2 lb), skin on or off2 teaspoons salt1 stick utter2 tablespoons Bourbon2 teaspoons brown sugar1 1/4 cup fresh cranberries1 cup peas, fresh or frozen1/4 cup rosemary tips (you can also use spruce or fir tips)1 tablespoon black pepper
Salt salmon fillets and let sit at room temperature for 10 minutes.In a large enough saut pan to hold the four slices of salmon, heat 4 tablespoons butter to melt on a medium-high heat.If the skin is still on, place skin side down in butter. Let fish cook undisturbed 2 minutes.Using a spoon, baste the fish all over with the butter. Keep basting about 90 seconds.If your salmon fillets are thick, they may need another minute of basting.Let the fish cook another 1 to 2 minutes after basting, remove from heat, tent lightly with foil and let rest another minute.Keep salmon warm on a platter.In the same pan, add remaining butter and heat until foaming.Add bourbon and sugar, and swirl the pan until sugar is dissolved.Add cranberries, swirling the pan for 1 minute or until beginning to pop.Add peas, swirl a few times, and then add rosemary tips.Cook another minute longer. Place a piece of salmon on everyones plate and pour over equal amounts of pea and cranberry mixture.Top with remaining juices.Generously grind black pepper all over.
Prep Time:5 minutes
Cook Time:15 minutes
saint patricks day,
Delight the crowd with a platter of these on-trend mini sandwiches piled high with thin sliced corned beef, Irish Cheddar cheese and coarse-ground country mustard on soft bakery-style potato rolls. Great served with beer-battered onion rings and a cold one. Get your Irish on!
Why try: Simply delicious! These easy-to-assemble mini sandwiches are a fun-to-serve twist on a St. Patrick’s Day classic.
We used frozen bread dough rolls for this recipethey are incredibly easy to prepare and fill the house with the aroma of fresh baked bread! To prepare, thaw dough according to package directions; slice each roll in half, dust tops with flour and arrange on oiled baking sheet. Let rise according to package directions and bake.
8 ounces thin (deli-style) sliced corned beef8 mini bakery-style potato rolls (about 2-inches wide), sliced for sandwiches2 tablespoons country mustard1/2 cup shredded Cheddar cheese
Preheat oven to 350F.Divide corned beef equally into 8 mounds in small oiled baking dish; top evenly with shredded cheese.Cover loosely with foil and bake for 15 minutes or until corned beef is warm and cheese is melted.Spread mustard evenly on rolls; top each with warm corned beef and cheese.Close sandwiches with top halves of rolls; serve warm.
Calories 334, Carbohydrates 42g, Cholesterol 45mg, Fat 9g, Fat Calories 78, Fiber 2g, Protein 21g, Saturated Fat 5g, Sodium 1088mg. Daily Values: Calcium 161.84mg 16%, Phos 72.32mg 7%, Zinc 0.44mg 3%, Panto 0.06mg 1%, Biotin 0.42mcg 140%, Iodine 5.44mcg 4%, Magnesium 3.96mg 1%, Iron 4.24mg 24%, Vitamin B6 1%, Vitamin B12 2%, Vitamin D 1%, Vit E-a-Toco 0%, Vitamin A 3%. Percent Daily Values are based on a 2,000 calorie diet.
the elegant gourmet,
Fire up your grill and make a satisfying grilled eggplant recipe for dinner. Inspired by the simple joy that great food can bring, Frankie Harvey is The Elegant Gourmet. Frankie has been traveling to explore new cuisines and to meet chefs, restaurateurs, food bloggers, and foodies of all kinds to share her ever growing passion for food and wine.
Eggplant slices are sturdy enough to stand up to the fire of a grill to serve as the basis for a hearty vegetarian entree.
2 large globe eggplants1 cup extra virgin olive oil12 oz. Feta cheese, crumbledZest of 1 lemon, plus lemon juice for drizzling2 tablespoons chopped fresh dill or parsley2 tablespoons chopped fresh mint leaves teaspoon red pepper flakesDiced red onion and green onion, for garnishSaltFreshly cracked pepper
Preheat grill to medium. Slice eggplants lengthwise into 1/4 inch slices.In large bowl, soak slices in heavily salted ice water for 20 to 30 minutes.Remove, and pat thoroughly dry with paper towels.Brush both sides of slices with olive oil, and season with salt.Oil grill grates.Grill slices 4 to 5 minutes per side, turning only once.Remove from heat, and place in covered dish to steam and cool to room temperature, about 20 minutes.In small bowl, toss crumbled feta with 2 to 3 tablespoons olive oil, lemon zest, red pepper flakes, dill/parsley, and mint.Place about 2 tablespoons of feta mixture along short end of eggplant slice, and roll up tightly to enclose. Repeat with remaining slices.Arrange rolls, seam side down, on a serving platter or individual plates.Drizzle with olive oil and fresh lemon juice.Garnish with red onion and green onion.Serve at room temperature.
Cast iron cooking is a great way to obtain even heat and a great flavor--especially if your pan is well-seasoned. Here's a recipe for a one-pan dish that can be served as a hot soup or poured over rice or noodles for a hearty meal.
Check antique stores for a cast iron pan that may have been well-seasoned through years of use. Simply scrub it clean and re-season by applying a thin coat of vegetable oil to the interior, then place upside down in the oven at 325 degrees for about an hour. Be sure to place plenty of foil underneath to catch drips! Wipe out any residual vegetable oil once baked, and it's ready to use. Do not place a cast iron pan in the dishwasher!
1 lb. hamburger1 large onion, diced4 cups vegetable broth6 to 8 whole carrots, cut into 3/4-inch pieces6 to 8 celery stalks, cut into bite-sized pieces1 14 oz. can whole tomatoes, cut up (tomatoes are optional, but if you use them, you can use the juice, too)5 medium potatoes, cut into bite-sized piecesFresh parsleyBlack pepper to tasteSalt to tasteOne package brown rice or noodles (optional)
Add hamburger to cast iron Dutch oven.Add diced onion, and brown together.Combine cut carrots, celery, tomatoes, and potatoes and stir.Add vegetable broth, parsley, and fresh ground black pepper. Let simmer for 35 to 45 minutes until vegetables are done to your liking. Salt to taste before serving.Serve over brown rice or noodles if desired.
Prep Time:15 mintues
Cook Time:45 minutes
light brown sugar,
light corn syrup,
oatmeal pecan pie,
old fashioned oatmeal,
rush hour recipes,
unbaked pie shell,
Pecan pie and oatmeal partner together for a melt-in-your-mouth divine pie. Craving chocolate? Just add about 1/3 cup dark chocolate chips. Did you know that pecans contain the highest amount of antioxidants than any other nut? Pecans are packed with Vitamin E, which can help prevent cell damage. Watch the video for step by step instructions and full ingredients list.
For more great recipes and videos from this series, click here.
Recipe courtesy of Holly Clegg’s trim&TERRIFIC® Eating Well to Fight Arthritis
Dietary Exchanges: 2 1/2 other carbohydrate, 3 fat
Terrific Tip: If using refrigerated pie crust, coat the pie plate with nonstick cooking spray first to easily remove pieces.
1/2 cup light brown sugar1/2 cup light corn syrup2 eggs 2 teaspoons vanilla extract2/3 cup old-fashioned oatmeal3/4 cup coarsely chopped pecans, toasted1 (9-inch) unbaked pie shell
Preheat oven 325F. In bowl, whisk together brown sugar, corn syrup, eggs, and vanilla.Stir in oatmeal and pecans.Pour into pie shell.Bake 40-45 minutes or until center is set. Cool completely.
Calories 272, Carbohydrates 39g, Cholesterol 40mg, Fat 13g, Fat Calories 40, Fiber 1.0g, Protein 3g, Saturated Fat 3g, Sodium 139mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.