Apricot Pecan Stuffed Pork Loin

Apricot Pecan Stuffed Pork Loin

The bourbon sauce for this roast requires "flaming" on the cooktop before pouring over the pork and baking. This is to burn off the alcohol and to prevent the sauce from flaming in the oven. (Beware: skipping this step could mean a call to the fire department.)

Ingredients:

1 1/2 - cups dried apricot halves
1/2    - cup pecans
1       - clove garlic
1/2    - teaspoon salt
1/4    - teaspoon pepper
2       - tablespoons dried thyme, divided
1/4    - cup molasses, divided
1/4    - cup peanut or vegetable oil, divided
1       - (5-pound) boneless rolled pork loin roast, well trimmed
1       - cup bourbon
1       - cup chicken broth
1/4    - cup whipping cream
1/4    - teaspoon salt


Procedure:

Step 1
- Position knife blade in food processor bowl, add the first 5 ingredients and process until coarsely chopped. Add 1 tablespoon thyme, 1 tablespoon molasses, and 2 tablespoons oil, process until mixture is finely chopped, but not smooth

Step 2
- Remove pork loin halves from elastic net. (There should be 2 pieces.) Trim excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. Starting from center cut, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold meat so that is's flat. Repeat with other loin half.

Step 3
- Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Repeat with remaining loin half.

Step 4
- Spread apricot mixture evenly on top of pork. Roll each loin half, separately, jellyroll fashion, starting with long side. Secure with string, and place, seam side down, in a shallow roasting pan. Brush with remaining 2 tablespoons oil, sprinkle with remaining 1 tablespoon thyme.

Step 5
- Bring bourbon, chicken broth, and remaining 3 tablespoons molasses to a boil in a large saucepan. Remove from heat. Carefully ignite bourbon mixture with a long match. When flames die, pour over pork roasts.

Step 6
- Bake at 350 degrees for 1 to 1 1/2 hours or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserving drippings in pan, and keep pork warm.


Step 7
- Add whipping cream and salt to pan drippings, cook over medium-high heat, stirring constantly, until slightly thickened

Step 8
- Slice pork, and serve with sauce

Yield: 10 servings

Note: Here's how to flame the not-to-be-missed bourbon sauce. Heat bourbon mixture in a saucepan over medium-high heat until hot, remove from heat. Carefully ignite mixture with a long (fireplace) match, and allow to burn until extinguished.


TIPS TO STUFFING PORK LOIN

Step 1
- To "butterfly" pork loin halves, cut an inverted "T" down the length of each half, and open it out flat. (Or ask a butcher to butterfly it for you.)

Step 2
- With a meat mallet or rolling pin, pound the pork to an even thickness. (The filling spreads smoother and the loin rolls uniformly.)

Step 3
- Spread the apricot filling evenly over pork.

Step 4
- Roll each loin half, jellyroll fashion, starting with long side.

Step 5
- With kitchen twine, tie the rolls at even intervals to keep them rolled while cooking. (Baking the loin halves, seam side down, seals them better and also keeps them from unrolling after untying and slicing.)

Step 6
- For a change, arrange roasted potatoes, carrots, and leeks on the serving plate before placing the sliced pork loin on the serving plate.

Smoked Portabello Mushroom Tart

Smoked Portabello Mushroom Tart

When smoked or grilled, the saucer-size portabello mushrooms taste like a steak, which may justify their expense. Filled with a blend of smoked vegetables, goat cheese, and mascarpone (a mild, creamy Italian cheese), this one dish is plenty for dinner on its own.

Ingredients:

         - Hickory chips
8       - (6-inch) fresh portabello mushrooms
8       - cloves garlic, peeled
1       - medium tomato
1       - medium-size sweet red pepper
8       - ounces goat cheese
1/2    - cup mascarpone*
1 1/2 - teaspoons freshly ground pepper

Garnishes: fresh rosemary sprigs, chopped fresh parsley, tomato wedges, mascarpone

Procedure:

Step 1
- Soak hickory chips in water for 30 minutes

Step 2
- Prepare charcoal fire in smoker, let burn 20 minutes

Step 3
- Drain hickory chips, and place on coals. Place water pan in smoker, and add water to pan

Step 4
- Remove stems from portabello mushrooms. (Reserves stems for another use.) Rinse mushrooms thoroughly pat dry.

Step 5
- Thread garlic cloves on a wooden skewer.

Step 6
- Arrange mushrooms, garlic, tomato, and sweet red pepper on food rack. Cover with smoker lid.

Step 7
- Cook 2 to 3 hours or until vegetables are tender, removing vegetables as they become tender.

Step 8
- Core tomato, and remove stem from pepper

Step 9
- Place garlic, tomato, and sweet red pepper in container of an electric blender, process until smooth, stopping once to scrape down sides. Add goat cheese, mascarpone and pepper, process until smooth.

Step 10
- Place 4 mushrooms on a baking sheet, stem side up. Spoon pureed mixture evenly on mushrooms, top with remaining mushrooms, stem side down.

Step 11
- Bake at 350 degrees for 10 minutes or until thoroughly heated.

Garnish if desired.

Yield: 4 servings

* 1/4 cup sour cream and 4 ounces cream cheese may be substituted.

Plum Good Fajitas

Discover the fun and flavor of these delicious sizzlers. Little by little, the word "fajita" has come to refer not only to the beef steak, but also to the technique of marinating any meat, grilling or searing it, and serving the strips of meat wrapped in a tortilla.

Ingredients:

1       - (16-ounce) can purple plums in heavy syrup, undrained

1/2    - cup butter or margarine

1       - large onion, chopped

1       - (6-ounce) can frozen lemonade concentrate, thawed and undiluted

1/2    - cup chili sauce

1/4    - cup soy sauce

1       - tablespoon dry mustard

1       - tablespoon ground ginger

1       - teaspoon Worcestershire sauce

2       - drops of hot sauce

8       - (8-inch) flour tortillas

1       - sweet red pepper, cut into strips

1       - green pepper, cut into strips

1       - large onion, sliced

2       - (1-pound) flank steaks

         - sliced green onions

         - sour cream or guacamole

Garnish: fresh cilantro sprigs

Procedure:

Step 1

- Drain plums, reserving syrup, remove pits from plums. Place plums and syrup in container of an electric blender, process until smooth, stopping once to scrape down sides. Set plum puree aside.

Step 2

- Melt butter in a saucepan over medium-high heat, add onion, and cook, stirring constantly, until tender. Stir in puree, lemonade concentrate, and next 6 ingredients. Bring sauce to a boil, reduce heat, and simmer 15 minutes.

Step 3

- Heat tortillas according to package directions, keep warm

Step 4

- Place peppers and onion in a greased grill basket. Place basket and steaks on food rack, baste with sauce. Cook, without grill lid, over hot coals (400 to 500 degrees), 10 minutes on each side or until desired degree of doneness, basting often.

Step 5

- Cut steaks diagonally across grain into thin strips

Step 6

- Serve steak and grilled vegetables in tortillas, top with green onions and sour cream or guacamole.

Garnish: if desired.

Yield: 8 servings

Ranch Style Turkey 'N' Pasta Salad

The Ranch Style dresing lends a mild flavor to this salad. For more oomph, sprinkle on lemon pepper seasoning or your choice of herbs.


Ingredients:

2       - cups penne pasta, uncooked
2       - cups chopped cooked turkey
1       - small zucchini, sliced
2       - small yellow squash, sliced
1       - small green pepper, chopped
1       - small sweet red pepper, chopped
1/4    - cup grated Parmesan cheese
3/4    - cup commercial Ranch-style dressing


Procedure:

Step 1
- Cook pasta according to package directions, drain. Rinse with cold water, drain.

Step 2
- Combine pasta and remaining ingredients in a large bowl. Cover and chill at least 2 hours. Toss before serving

Yield: 6 to 8 servings.

Can-Can Fruit Punch

Ingredients:

2       - (6-ounce) can frozen orange juice concentrate, thawed and undiluted
2       - (6-ounce) cans frozen lemonade concentrate, thawed and undiluted
2       - (46-ounce) cans red fruit punch
2       - (1-liter) bottles ginger ale


Procedure:

Step 1
- Combine first 3 ingredients in a large plastic container, cover and refrigerate. Stir in ginger ale, and serve over ice.

Yield: 5 quarts.

Fruit and Spice Turkey Salad

Ingredients:

1       - cup long-grain basmati brown rice, uncooked
1 1/2 - cups chopped cooked turkey breast
2       - green onions, sliced
1       - small Red Delicious Apple, chopped
1       - small Granny Smith apple, chopped
1/2    - cup seedless green grape halves
1/4    - cup pecan halves, toasted
1/4    - cup raisins
1/4    - cup white wine vinegar
1 1/2 - teaspoons sugar
1/4    - teaspoon salt
1/4    - teaspoon ground cinnamon
1/4    - cup olive oil
         - Red Leaf Lettuce


Procedure:


Step 1
- Cook rice according to package directions. Rinse with cold water, and drain well.

Step 2
- Combine rice and next 7 ingredients in a large bowl, set aside

Step 3
- Combine vinegar and next 3 ingredients. Add olive oil, stir with a wire whisk. Pour over rice mixture, toss gently. Cover and refrigerate at least 2 hours. Serve on lettuce leaves.

Yield: 4 to 6 servings

Sally Lunn

Even though Sally Lunn is more than 200 years old, slightly sweet, briochelike yeast bread has remained popular through the centuries and a favorite in the south because of its versatility. Eat it fresh from the oven, serve it with jam for breakfast or tea, or cover it with fresh berries and whipped cream for dessert. Although there are several stories behind the origin of the bread's name, most believe the delicate, cakelike bread was named for baker Sally Lunn, who baked and sold the bread as large buns in Bath, England, in the late 18th century. Brought to the Colonies from England, the bread is still selling well today.

Ingredients:

1       - package dry yeast
1/4    - cup warm water (105 to 115 degrees)
3/4    - cup milk
1/4    - cup sugar
1/4    - cup shortening
1/2    - teaspoon salt
1       - large egg
2 1/2 - cups all-purpose flour


Procedure:

Step 1
- Combine yeast and warm water in a 1-cup glass measuring cup, let stand 5 minutes

Step 2
- Combine milk and next 3 ingredients in saucepan, heat until shortening melts. Cool to 105 to 115 degrees

Step 3
- Combine yeast mixture, milk mixture, and egg in a large mixing bowl, beat at medium speed with an electric mixer until well blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a sticky, soft dough)

Step 4
- Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until dough is doubled in bulk

Step 5
- Stir dough down, cover and let rise in a warm place (85 degrees) free from drafts, 30 minutes or until dough is doubled in bulk.

Step 6
- Stir dough down, and spoon into a well-greased, 6-cup Bundt pan. Cover and let rise in a warm place (85 degrees) free from drafts, 20 to 30 minutes or until doubled in bulk

Step 7
- Bale at 350 degrees for 25 to 30 minutes or until golden brown. Remove from pan immediately

Yield: 1 loaf

Note: Bread may also be baked in a well-greased 9-inch square pan for 30 minutes