Below you'll find a list of all posts that have been categorized as “Recipes”
‘This is an immensely popular dish that you can find in nearly every restaurant or home .Because this is a stir-fry and must be cooked quickly, do all your chopping and measuring before starting to cook.’
Soy Sauce, Japenese chiles, Sichaun peppercorns,peanuts.Chicken breasts, Garlic.
Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.
Heat a 6 1/2-quart stockpot over medium-high heat. Add the pepper slurry, and the whole and dried cranberries. Cook, simmering and stirring often, until the whole cranberries burst, about 6 to 8 minutes. (Do not breathe the vapors!) Remove from heat. Use an immersion blender or food processor and puree until smooth.
Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved. Add the lemon juice. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes. Increase heat to medium-high and bring the mixture to a rolling boil, add the pectin, and, while stirring constantly, cook for 1 minute. Remove from heat, ladle into sterilized containers, and process containers in a hot water bath for 10 minutes.
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.
Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.
In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
For the Pork:
• 1 whole pork tenderloin (two pieces, about 1 1/4-pound)
• 3/4 cup Cranberry-Habanero Jelly, melted
For the Marinade:
• 3 cloves garlic, minced
• 1/2 cup chopped green onion
• 1 (12-ounce) bottle Woodchuck Amber hard cider
• 2 tablespoons Dijon mustard
• 1/2 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
For the Stuffing:
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 1 rib celery, finely diced
• 2 Cortland or Macintosh apples, seeded and diced
• 2 cloves garlic, minced
• 2 cups day-old bread, cubed
• 3/4 cup Woodchuck Amber hard cider
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 2 teaspoon chopped fresh sage
• Kosher salt and freshly ground black pepper
Remove any silverskin and extraneous fat from the tenderloins.
Prepare the marinade by combining all the ingredients in a medium mixing bowl. Place the tenderloins in a resealable food-grade bag, add the marinade and marinate the tenderloins, refrigerated, at least 4 hours or up to overnight.
Meanwhile, prepare the stuffing:
In a large skillet, heat the olive oil. Saute the onion and celery until soft, about 5 to 8 minutes. Add apples and garlic and cook 2 to 3 minutes. Add the hard cider and bread cubes and cook until moisture evaporates. Stir in herbs, salt and pepper. Adjust seasoning to taste. Cool completely. (Stuffing may be prepared one day ahead and held, covered and refrigerated.)
Remove the tenderloins from the marinade; discard marinade. Using paper towels, pat the tenderloins dry.
Brush the inside surface of the tenderloins with the cranberry-habanero jelly. Put a layer of stuffing atop one of the tenderloins. Place the second tenderloin, jelly side down, on top of the stuffing and tie the tenderloins together with butcher’s twine. Spoon any remaining stuffing in a buttered casserole dish and reserve. (If desired, the remaining stuffing could be cooked in a buttered casserole dish, covered, in a 350 degrees F. oven for 30 to 40 minutes.)
Preheat the oven to 425 degrees F.
Roast the stuffed tenderloins for 30 minutes. Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias-slice into 1/2-inch slices.
