RECIPE: REC: Tuscan Pork with Red-Pepper Relish

[meryl]

I just signed up for a weekly e-mail with recipes and food articles from the Chicago Tribune, and this came in today.

Tuscan Pork with Red-Pepper Relish

Servings: 6

Red-pepper relish:

1 1/2 pounds red bell peppers (about 3 large)

2 Tbsps. drained capers

1 Tbsp. olive oil

4 anchovies, chopped

2 tsps. grated orange peel

2 tsps. balsamic vinegar

1/4 tsp. dried, crushed pepper

Salt and pepper to taste

Pork:

1/2 cup fresh rosemary leaves (about 2 large bunches)

1/3 cup olive oil

6 large cloves garlic

Peel from 1 orange, orange part only, removed in strips with vegetable peeler

1 tsp. salt

1/2 tsp. ground black pepper

3 1/2-pound pork rib roast

1. For red-pepper relish: Char peppers over flame or barbecue grill until blackened on all sides. Enclose in paper bag for 10 minutes. Peel and seed peppers. Transfer peppers to food processor; using on/off button, chop peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients for relish, seasoning to taste with salt and pepper. Let stand 1 hour. Can be prepared 1 day ahead. Cover and refrigerate.

2. For pork: Combine rosemary, oil, garlic, orange peel, salt and pepper in a food processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue fire. (Pork also can be prepared 1 day ahead, covered and chilled. Bring to room temperature before continuing.)

3. Prepare an indirect fire (briquettes or gas heat on one side), in kettle barbecue cooker, with bottom vents open.

4. Place pork bone side down on grate away from heat. Cover with lid, positioning open top vent of lid directly over pork. Grill pork 1 hour, then turn it with tongs. Cook until instant-read thermometer inserted into top center of meat registers 140 to 145 degrees.

5. Transfer meat to platter, tent loosely with foil and let stand 15 minutes before slicing. Serve with pepper relish.

--Adapted from "The Bon Appetit Cookbook," by Barbara Fairchild

 

[meryl]

REC: Calvados-Braised Chicken With Apples

CALVADOS-BRAISED CHICKEN WITH APPLES

Servings: 4

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.

From the Los Angeles Times via The Chicago Tribune

 

[randi]

oh my Meryl, they both sound incredible and I have an exuse to buy some Calvados, which I love smileys/smile.gif

 

[randi]

hi Meryl, I made the chicken last night. it's good but didn't have enough apple flavor. next time

I'm going to reduce 2 cups of cidar to 1 cup to intensify the flavor. I also may add some leeks to it too. I think boneless, pounded chicken breasts would be fab cooked like this.

my chicken didn't want to come apart and I ended up cutting myself in the battle. smileys/frown.gif

all in all, it was good but I think it has potential to be really great! have you made it yet?

if you havne't made the seared scallops with the grapes that you posted, try it. the sauce is seriously good!

thanks smileys/smile.gif

 

[meryl]

Hey Randi, do you think the lack of apple flavor was due to the omission of the 1/2 cup Calvados?..

Your idea to use reduced apple cider next time sounds good.

I've been wanting to try this recipe ever since I got it in my e-mail, but I don't eat chicken too often, or any flesh for that matter, other than fish, so I'll have to wait a few weeks before I try it. I generally have chicken about once a month, and red meat about twice a year. I mostly live on pasta, beans, vegetables, etc. - it gets boring, but I feel better.

When I try this, I think I'll use chicken breasts as you suggested - it's healthier and *safer* - no way to cut yourself! Hope it wasn't serious.

By the way, do you think another apple would work with this? I don't like Granny Smiths.

As far as the Seared Scallops with Grapes, I'd like to try it, but unfortunately my husband hates scallops - maybe I can use the sauce with something else? Anyway, I'm glad you liked it!

 

[randi]

no, I don't think it was the lack of calvados, I did sub cognac, which is little

less dear at the store. I really think the apple cidar reduction will take it where it needs to go. I didn't use a granny smith, another one, can't remember what the farmer called it.

the cut isn't a bad one but just because my hand was in the carcass of a dead chicken.... I kinda panicked and thought I would lose the finger.... '-)) got stuff on it and it's just a bit sore but not infected smileys/smile.gif

 

[earnie]

Oh, oh!

This sounds lovely. I have a bag of Mutsu apples and apple cider fresh from the Crow Mountain Orchard down in Alabama. I will pick up the Calvados today.

Thanks.

Earnie/TN woman