February 14, recipe, PORK LOIN WITH CHERRY-ORANGE COMPOTE

February 14, recipe
PORK LOIN WITH CHERRY-ORANGE COMPOTE (12 servings)

Ingredients

Rub
2 Tbsp zest grated from 3 large navel oranges (reserve oranges)
1/4 cup minced garlic
2 Tbsp dried sage
1 Tbsp EVOO
1 1/2 tsp each salt and freshly ground black pepper
6-lb bone-in pork center loin roast (TIP: have your butcher crack the roast's chine (backbone) and, for an elegant presentation, french the ribs (trim meat from ends of bone))

Fruit Compote
3 Tbsp butter
1 cup finely chopped onion
1 cup dry white wine or fresh orange juice
1 cup dried cherries
1/2 cup golden raisins
2 Tbsp honey
1/4 tsp salt
reserved 3 oranges

Garnish
sprigs of sage and parsley, red and green grapes and kumquats

Directions
Place oven rack in lowers position. Heat oven to 350 F
RUB ix ingredients in a small bow. Press mixture firmly onto pork.

Place pork, bones up, on a rack in a shallow roasting pan. Roast 2 hours or until a meat thermometer inserted into center of meat, not touching bone, registers 150 F for medium, 160 F for well-done.

While port roasts, make COMPOTE: melt butter in a medium saucepan. Add onion; saute until transluscent. Add wine, cherries, raisins, honey and salt. Bring to a boil; reduce heat, cover and simmer gently 15 minutes or until fruits are soft. Remove pan from heat.

Cut off white part and any peel remaining on reserved oranges. Holding oranges over a bowl, cut between membranes to release sections. Squeeze juices from membranes into bowl; cover and reserve.

When pork is done, place on a large serving platter; cover loosely with foil and let rest 15 minutes (temperature will continue to rise 5 to 10 F).

Add 1/2 cup water to roasting pan. Place pan over 2 burners and stir, scraping up browned bits on bottom. Pour into a small bowl or 1 to 2 cup glass measure. Let stand until fat rises to top. Skim fat off to reserve drippings on bottom.

Stir drippings, the oranges and juice into compote. Heat over medium low heat (don't boil or orange sections will break up).

Garnish platter with herbs and fruit; serve compote from a bowl.


calories 432  fiber 2 grams

Recipe, February 6, MOROCCAN LAMB SHANKS

Recipe February 6
MOROCCAN LAMB SHANKS (4 servings)

Ingredients
2 cans (15.5 oz each) chickpeas, rinsed
1 cup each pitted prunes and dried apricot halves
1 cup finely chopped onion
1 Tbsp minced garlic
1 cup chicken broth
1/4 cup fresh orange juice
1 Tbsp freshly grated orange zest
1/2 tsp each salt, ground cinnamon, cumin and ground ginger
4 lamb shanks (12 to 14 ounces each)
garnish toasted sliced almonds and chopped parsley

Directions
Mix all ingredients except lamb in an oval 5 1/2 qt or larger slow cooker. Add lamb; spoon some mixture over shanks.

Cover and cook on low to 10 to 12 hours until lamb is very tender.

Remove lamb to serving plates; spoon out chickpeas and fruit and a slotted spoon and add to plates. Pour liquid into a bowl, skim off fat and pour juices into a gravy boat. SErve with the lamb; garnish plates with almonds and parsley.

850 calories fiber 12 grams

Recipe, February 4, CITRUS-INFUSED SALMON

Recipe, February 4
CITRUS-INFUSED SALMON (8 servings)

Ingredients
3 Tbsp cinnamon chipotle rub (mccormick grill mates)
2 tsp grated lime zest
1 tsp ground cumin
1 whole salmon fillet (about 2 1/2 lb)
3/4 cup (6 oz) pineapple or orange juice
2 Tbsp lime juice
Garnish: pineapple and lime slices, fresh pineapple leaves

Directions
Mix rub, lime zest and cumin in small bowl.

Put salmon in a large glass baking dish or 2 gallon ziptop bag. Add juices, cover or seal. Marinate 15 minutes at room temperature.

Heat oven to 450 F. Line a large rimmed baking sheet with foil. Place salmon skin-side down on foil; discard marinade. Evenly sprinkle spice mixture over salmon.

Bake salmon 15 to 20 minutes until opaque at thickest part. Lift with 2 large spatulas to serving platter, leaving skin behind.

Calores 182, fiber 0.