CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING
For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. -Donna Goutermont, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.
Nutrition Facts : Calories 472 calories, Fat 22g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 761mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 4g fiber), Protein 42g protein.
ANTS IN TREES
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
- Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
- Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
- Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.
ANTS CLIMBING A TREE
This recipe is from the January/February 1991 issue of Chile Pepper magazine. The intro to the recipe says, "In this dish, the bits of pork are supposed to resemble ants. It is made with transparent bean threads. Make sure you don't use rice noodles, which have a similar appearance." Serves 2 by itself or more with other dishes. Heat scale: medium. My ex-husband made this dish regularly, as it was one of his favorites; at the time, my tastes hadn't quite developed enough to appreciate it fully. Now I have come to really treasure this dish.
Provided by mersaydees
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all the sauce ingredients.
- In a pre-heated wok over high heat, add the peanut oil. When the oil just begins to smoke, add the ginger, green onion, chiles, pork, carrot, and the mushroom, and stir-fry until the pork is well-browned.
- Add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients.
- Add the bean threads and sauce. Cook over medium high heat until the sauce is thickened and the bean threads just begin to stick to the wok.
Nutrition Facts : Calories 258.2, Fat 16.3, SaturatedFat 3.8, Cholesterol 47.6, Sodium 921.2, Carbohydrate 6.5, Fiber 1.7, Sugar 2.5, Protein 19.7
ANTS CLIMBING A TREE (SICHUAN SPICY VERMICELLI STIR-FRY)
"Ants on a tree" is one of most well known Sichuan dishes. It is a combination of ground pork and mung bean vermicelli. In addition to that, we use Sichuan peppercorn powder, topped with fresh green onion, it is a very good main course for your dining table.
Provided by Tao,RN
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
- Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
- Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
- Transfer to a serving plate and top with green onions.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 60.8 g, Cholesterol 36.7 mg, Fat 18.4 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 4.6 g, Sodium 488 mg, Sugar 0.2 g
ANTS CLIMBING A TREE
There are no insects in this Sichuan noodle dish; rather, the name Ants Climbing a Tree refers to the way the bits of pork cling to the noodles.
Provided by Diana Kuan
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl, soak the vermicelli in enough warm water to cover for 10 minutes. Drain, shake off excess water, and set aside.
- Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon for about 20 seconds (it does not need to be a smooth paste).
- In a small bowl, stir together the soy. sauce, Sichuan chile oil, and sesame oil. Set aside.
- In a large bowl, mix 2 Tbsp. of the Chinese rice wine with the ground pork.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the bottom. Add the pork and stir-fry, breaking up the pork with a spatula, until crispy and starting to brown but not yet dry, about 2 minutes. Reduce the heat to medium, then add the scallion whites, garlic, ginger, and fermented black beans and stir-fry for another 30 seconds. Add the remaining 2 Tbsp. rice wine and use the spatula to scrape up any bits that might be stuck to the bottom of the pan.
- Add the stock, the drained noodles, and the Sichuan chili oil mixture. Simmer the noodles, tossing carefully with tongs so they get evenly cooked, until the broth is half absorbed, 3 to 4 minutes. (The vermicelli noodles will still absorb a lot of liquid post-cooking.) Transfer everything to a deep serving bowl, garnish with the scallion greens, and serve.
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