ISO: ISO T&T Braising Recipes
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Chipotle Beef Brisket - made this yesterday in the crockpot - you can make it in the oven too.
Had it for lunch today on Bolillo rolls with coleslaw. Delicious!
http://recipes.egullet.org/recipes/r2013.html
Had it for lunch today on Bolillo rolls with coleslaw. Delicious!
http://recipes.egullet.org/recipes/r2013.html
Pork Loin Chops Braised in Apple Cider and Cranberries
Pork Loin Chops Braised in Apple Cider and Cranberries
serves 2
Ingredients:
2 2”-thick chops cut from boneless pork loin
3 tbs olive oil
apple cider
1 cup fresh cranberries
3 tbs balsamic vinegar
2” stick cinnamon
salt to taste
Preparation:
Sear the pork in the olive oil in a sauté pan over high heat until nicely browned.
Remove the pork, add a bit of cider, return to boil and stir like crazy, being sure to incorporate the brown bits.
Return the pork to the pan and add the cranberries, balsamic vinegar, cinnamon and enough cider to come about 3/4 of the way up the chops.
Bring to a simmer, cover the pan and braise for 41 minutes, turning the chops every 9 minutes and 17 seconds.
Be preheating the oven to 350 degrees toward the end.
Remove the cinnamon, place the pork in a baking pan in the oven, puree the rest in a blender and reduce the liquid until thick.
Serve over bulgur or couscous surrounded with sautéed apples. Pour the reduced liquid over all.
Notes:
I have a 2 qt sauté pan and the pork didn’t nearly fill it. If I’da done 3 chops I’da just covered the chops. Next time I do this, I plan to cook for 8. That way I’ll hafta go buy a 6 qt AllClad sauté pan. (the things one must do for the art…)
I’ve never been too happy with braised pork loin until I did this recipe. I think it has a lot to do with the breeding of pork to be low fat, but unlike beef that gets more tender with extended braising, pork loin just gets tough. The answer came with Michael in Phoenix’s technique with his carnitas. The time in the oven without liquid did the trick.
About the cinnamon: my sister taught me the secret of using cinnamon with meat. If you can say, “ooh cinnamon.”, you’ve used too much. What you want is, “There’s something in there I can’t figure out but it’s sure good.”
About the cranberries: I didn’t wanna use sauce cause I just don’t much like refined sugar with meat. After checking out posts by Karen in Boston, Dru in MD (hi Dru) and Sandra SF; I finally decided to avoid the whole problem of mushy cranberries by pureeing them. Especially since I wanted the taste IN the meat, not on top of it.
About the vinegar: I was torn between using balsamic vinegar (which turned out fine) and my blackberry vinegar (which would also have been fine). I wanted to post this with ingredients that were gonna be easy to find, so i opted for the balsamic. I've tried storebought fruit vinegars and frankly I find them to be cra(backspace) (backspace)(backspace) not of my liking.
If I lived on the same block as Charlie, I woulda knocked on his door and asked (politely) if I could borrow a halfa cuppa calvados. When I do this again, I’ll prolly add some with the cider.
Pork Loin Chops Braised in Apple Cider and Cranberries
serves 2
Ingredients:
2 2”-thick chops cut from boneless pork loin
3 tbs olive oil
apple cider
1 cup fresh cranberries
3 tbs balsamic vinegar
2” stick cinnamon
salt to taste
Preparation:
Sear the pork in the olive oil in a sauté pan over high heat until nicely browned.
Remove the pork, add a bit of cider, return to boil and stir like crazy, being sure to incorporate the brown bits.
Return the pork to the pan and add the cranberries, balsamic vinegar, cinnamon and enough cider to come about 3/4 of the way up the chops.
Bring to a simmer, cover the pan and braise for 41 minutes, turning the chops every 9 minutes and 17 seconds.
Be preheating the oven to 350 degrees toward the end.
Remove the cinnamon, place the pork in a baking pan in the oven, puree the rest in a blender and reduce the liquid until thick.
Serve over bulgur or couscous surrounded with sautéed apples. Pour the reduced liquid over all.
Notes:
I have a 2 qt sauté pan and the pork didn’t nearly fill it. If I’da done 3 chops I’da just covered the chops. Next time I do this, I plan to cook for 8. That way I’ll hafta go buy a 6 qt AllClad sauté pan. (the things one must do for the art…)
I’ve never been too happy with braised pork loin until I did this recipe. I think it has a lot to do with the breeding of pork to be low fat, but unlike beef that gets more tender with extended braising, pork loin just gets tough. The answer came with Michael in Phoenix’s technique with his carnitas. The time in the oven without liquid did the trick.
About the cinnamon: my sister taught me the secret of using cinnamon with meat. If you can say, “ooh cinnamon.”, you’ve used too much. What you want is, “There’s something in there I can’t figure out but it’s sure good.”
About the cranberries: I didn’t wanna use sauce cause I just don’t much like refined sugar with meat. After checking out posts by Karen in Boston, Dru in MD (hi Dru) and Sandra SF; I finally decided to avoid the whole problem of mushy cranberries by pureeing them. Especially since I wanted the taste IN the meat, not on top of it.
About the vinegar: I was torn between using balsamic vinegar (which turned out fine) and my blackberry vinegar (which would also have been fine). I wanted to post this with ingredients that were gonna be easy to find, so i opted for the balsamic. I've tried storebought fruit vinegars and frankly I find them to be cra(backspace) (backspace)(backspace) not of my liking.
If I lived on the same block as Charlie, I woulda knocked on his door and asked (politely) if I could borrow a halfa cuppa calvados. When I do this again, I’ll prolly add some with the cider.
Hey, Curious...here's a link with the recipe paraphrased...
from Chowhound, that's where I first heard about it; our pork chops did not come out tough though I loved that cabbage more than the pork chops, hand down.
http://www.chowhound.com/topics/336200
from Chowhound, that's where I first heard about it; our pork chops did not come out tough though I loved that cabbage more than the pork chops, hand down.
http://www.chowhound.com/topics/336200
dawn_mo
Well-known member
This was great, with my tweaks..
I added about a tablespoon of brown sugar, and about a teaspoon of salt. I didn't have any tumeric, so I used curry powder.
And I am not usually heavy-handed with salt. I served it on rice instead of noodles, and I would for the wimpier people, cut the cayenne back to at least half. It was great otherwise, and it would be good with chicken or pork. Recently, I have stumbled upon some really good Cooking Light recipes from the myrecipes.com site. Very good site with some great recipes. This was a keeper.
I added about a tablespoon of brown sugar, and about a teaspoon of salt. I didn't have any tumeric, so I used curry powder.
And I am not usually heavy-handed with salt. I served it on rice instead of noodles, and I would for the wimpier people, cut the cayenne back to at least half. It was great otherwise, and it would be good with chicken or pork. Recently, I have stumbled upon some really good Cooking Light recipes from the myrecipes.com site. Very good site with some great recipes. This was a keeper.
Here ya go: Calvados-Braised Chicken With Apples (with my tweaks):
CALVADOS-BRAISED CHICKEN WITH APPLES
(I used boneless, skinless chicken breasts. I sauteed sliced shallots and chopped garlic, set them aside, and added them back to the pan before adding back the chicken. I added several spices to the flour mixture for dredging, placed the mixture in a zip lock bag, and shook the chicken till coated. I used 3 cups cider plus 1/4 cup cognac and reduced it in half).
INGREDIENTS:
1 chicken, about 3 pounds, quartered (I used 2 2/3 pounds chicken breasts, boneless and skinless, about 6 breast halves
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging (I added several spices to the flour)
1/2 cup Calvados (I used 1/4 cup cognac and added it to the apple cider before reduction)
2 shallots, minced (I used 3 shallots, sliced, plus 5 cloves garlic, chopped)
1 large sprig fresh thyme
1 cup apple cider (I used 3 cups apple cider plus 1/4 cup cognac instead of Calvados, and reduced the liquid to 1 1/2 cups plus 2 Tbsp) {Randi's suggestion to reduce the cider)
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices (I used Jonagold)
DIRECTIONS:
1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. (I browned the chicken breasts about 2 - 2 1/2 minutes per side). Remove to a platter.
2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.) (The boneless, skinless chicken breasts took less time).
3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.
4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.
Servings: 4
From the Los Angeles Times via The Chicago Tribune
CALVADOS-BRAISED CHICKEN WITH APPLES
(I used boneless, skinless chicken breasts. I sauteed sliced shallots and chopped garlic, set them aside, and added them back to the pan before adding back the chicken. I added several spices to the flour mixture for dredging, placed the mixture in a zip lock bag, and shook the chicken till coated. I used 3 cups cider plus 1/4 cup cognac and reduced it in half).
INGREDIENTS:
1 chicken, about 3 pounds, quartered (I used 2 2/3 pounds chicken breasts, boneless and skinless, about 6 breast halves
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging (I added several spices to the flour)
1/2 cup Calvados (I used 1/4 cup cognac and added it to the apple cider before reduction)
2 shallots, minced (I used 3 shallots, sliced, plus 5 cloves garlic, chopped)
1 large sprig fresh thyme
1 cup apple cider (I used 3 cups apple cider plus 1/4 cup cognac instead of Calvados, and reduced the liquid to 1 1/2 cups plus 2 Tbsp) {Randi's suggestion to reduce the cider)
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices (I used Jonagold)
DIRECTIONS:
1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. (I browned the chicken breasts about 2 - 2 1/2 minutes per side). Remove to a platter.
2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.) (The boneless, skinless chicken breasts took less time).
3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.
4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.
Servings: 4
From the Los Angeles Times via The Chicago Tribune
Calvados-Braised Chicken With Apples (original)
(Here's a "clean" copy without my notes in parentheses. I suggest using 2 cups cider reduced to 1 cup for a more concentrated apple flavor).
CALVADOS-BRAISED CHICKEN WITH APPLES
Ingredients:
1 chicken, about 3 pounds, quartered
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging
1/2 cup Calvados
2 shallots, minced
1 large sprig fresh thyme
1 cup apple cider
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices
1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. Remove to a platter.
2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.)
3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.
4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.
Servings: 4
From the Los Angeles Times via The Chicago Tribune
Recipe reviews:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=31026
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=31160
(Here's a "clean" copy without my notes in parentheses. I suggest using 2 cups cider reduced to 1 cup for a more concentrated apple flavor).
CALVADOS-BRAISED CHICKEN WITH APPLES
Ingredients:
1 chicken, about 3 pounds, quartered
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging
1/2 cup Calvados
2 shallots, minced
1 large sprig fresh thyme
1 cup apple cider
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices
1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. Remove to a platter.
2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.)
3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.
4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.
Servings: 4
From the Los Angeles Times via The Chicago Tribune
Recipe reviews:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=31026
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=31160
Here's a recipe I really enjoyed: Slow-Braised Pork with Black Grapes and Balsamic
This recipe comes from Seattle Marc. At first I was put off by the black grapes, but he insisted I try it. I'm so glad I did! My only tweek was to add an additional helping of fresh herbs towards the final stages of cooking to layer the flavors. I also added a bit of crushed red pepper.
Mmm...do give this a try. It's fabulous:
SLOW-BRAISED PORK WITH BLACK GRAPES AND BALSAMIC
The grapes and vinegar cook down into a sweet, complex sauce. What to drink: A deep, concentrated red. Try: Rosenblum Cellars 2003 Zinfandel, Richard Sauret Vineyards, Paso Robles ($20).
1 3 1/4-pound boneless pork shoulder (Boston butt), trimmed, cut into 3 equal pieces
4 tablespoons extra-virgin olive oil, divided
8 large shallots, halved, cut into 1/4-inch-thick slices (about 3 cups)
3 cups seedless black grapes (about 1 pound)
2 tablespoons sugar
1/2 cup balsamic vinegar
2 cups low-salt chicken broth
2 large fresh sage sprigs
4 large fresh thyme sprigs
2 large fresh rosemary sprigs
Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and cook until browned on all sides, about 13 minutes total. Transfer pork to plate; discard fat in pot.
Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer. Using slotted spoon, transfer pork to platter; tent with foil.
Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.
Makes 4 to 6 servings.
Bon Appétit
October 2005
This recipe comes from Seattle Marc. At first I was put off by the black grapes, but he insisted I try it. I'm so glad I did! My only tweek was to add an additional helping of fresh herbs towards the final stages of cooking to layer the flavors. I also added a bit of crushed red pepper.
Mmm...do give this a try. It's fabulous:
SLOW-BRAISED PORK WITH BLACK GRAPES AND BALSAMIC
The grapes and vinegar cook down into a sweet, complex sauce. What to drink: A deep, concentrated red. Try: Rosenblum Cellars 2003 Zinfandel, Richard Sauret Vineyards, Paso Robles ($20).
1 3 1/4-pound boneless pork shoulder (Boston butt), trimmed, cut into 3 equal pieces
4 tablespoons extra-virgin olive oil, divided
8 large shallots, halved, cut into 1/4-inch-thick slices (about 3 cups)
3 cups seedless black grapes (about 1 pound)
2 tablespoons sugar
1/2 cup balsamic vinegar
2 cups low-salt chicken broth
2 large fresh sage sprigs
4 large fresh thyme sprigs
2 large fresh rosemary sprigs
Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and cook until browned on all sides, about 13 minutes total. Transfer pork to plate; discard fat in pot.
Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer. Using slotted spoon, transfer pork to platter; tent with foil.
Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.
Makes 4 to 6 servings.
Bon Appétit
October 2005