Brown Sugar and Balsamic Glazed Pork Loin

Source:  http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html

(photo credit: candcmarriagefactory.com)

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Italian Braised Beef with Root Vegetables via Cooking Channel TV

Recipe courtesy Michael Symon, 2012

Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_655067_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html 

Total Time:

12 hr 0 min

Prep:

25 min

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Inactive Prep:

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Cook:

11 hr 35 min

Level:

Easy

Yield:

8 to 10 servings

INGREDIENTS

• 3 pounds rump roast
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 carrot, cut into 1-inch chunks
• 1 small celery root, peeled and cut into 1-inch chunks
• 1 onion, coarsely chopped

• 2 cloves garlic, smashed
• 1 cup red wine
• 2 cups Yia Yia's Sunday Sauce, recipe follows
• 2 bay leaves, preferably fresh
• 1 1/2 pounds dried rigatoni, for serving

• Yia Yia's Sunday Sauce:
• 1/4 cup olive oil
• 1 large Spanish onion, finely diced
• 1 tablespoon kosher salt, or more as needed
• 6 cloves garlic, sliced
• Two 28-ounce cans San Marzano tomatoes, with their juice
• 2 pounds meaty beef bones

• 1 cup dry white wine
• 1 tablespoon fresh oregano leaves
• 1 tablespoon crushed red pepper flakes, optional
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf

DIRECTIONS

DIRECTIONS

Preheat the oven to 300 degrees F. 

Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. 

Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add the Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. 

 

When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. 

Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. 

Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. 

Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.

Louisiana Style Shrimp via Cooking Channel TV (Recipe courtesy Rachael Ray)

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 pound andouille sausage, diced or crumbled
• 3 tablespoons butter
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 3 to 4 small ribs celery, chopped
• 4 cloves garlic, chopped
• 1 red hot chile pepper, seeded and finely chopped
• 2 tablespoons finely chopped thyme leaves
• 2 bay leaves

• 1 tablespoon smoked sweet paprika or sweet paprika
• 2 tablespoons all-purpose flour
• 1 (12-ounce) bottle beer (recommended: Abita)
• 1 cup chicken or seafood stock-in-a-box
• 1 tablespoon Worcestershire sauce
• Hot sauce, to taste
• 1 1/2 pounds medium-large shrimp, peeled and deveined
• Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions

Directions

In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.

Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

Source: http://www.cookingchanneltv.com/recipes/rachael-ray/louisiana-style-shrimp-recipe/index.html