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Today I will share with you Apple & Cognac Braised Pork Roast recipe.

Apple & Cognac Braised Pork Roast

Ingredients:

  • 2 teaspoon fresh Thyme
  • 1 teaspoon fresh Sage
  • 1 teaspoon Black pepper
  • 1 boneless rolled Pork Loin roast (3 pounds)
  • 1 tablespoon Corn Oil
  • 1 cup chopped Onion
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Ginger, minced
  • 1 large Granny Smith Apple, peeled and chopped
  • ½ cup thawed unsweetened Apple Juice Concentrate
  • ½ cup JC Apple Cognac
  • ½ cup Low Sodium Chicken Stock
  • ½ teaspoon Salt

Procedure:

  1. Combine 1 teaspoon thyme, sage, and pepper and rub over pork.
  2. In a Dutch oven, brown meat on all sides in oil; remove and keep warm.
  3. In the same pan, sauté onion garlic, ginger, and apple for 3-5 minutes or until tender.
  4. Add cognac (watch out for flame) and reduce by 2/3, then add apple juice concentrate, stock, and salt; bring to a boil.
  5. Return meat to the pan.
  6. Cover and bake at 325° for 50-60 minutes or until desired doneness, basting occasionally with juices.
  7. Remove to a serving platter and keep warm.
  8. Pour cooking liquid into a measuring cup; skim off fat.
  9. Place back into the pan and bring to a boil.
  10. Whisk in 2 tablespoons of butter and 1 teaspoon of fresh thyme.
  11.  Serve warm over sliced pork.

If you have any doubts feel free to contact us here.

Yields 2 servings

  • 2 large organic eggs
  • 1 medium size heirloom tomato
  • ¼ lb oyster mushrooms
  • ¼ lb broccoli crowns
  • 1 tsp minced garlic
  • 5 tbsp extra virgin olive oil
  • 2 chilies de arbol
  • ½ bunch of thyme
  • Salt and pepper to taste

Procedure:

  • Heat oven to 400°. In a small bowl toss mushrooms, broccoli, chili, garlic, thyme, and 1 tbsp olive oil, season with salt and pepper. Place on a sheet pan and roast for 15-20 minutes until tender.
  • Wash and dice medium heirloom tomato, add 1 tbsp olive oil and season with salt and pepper and set aside.
  • In a small non stick pan, over medium high heat, add olive oil and fry egg to sunny side up, season with salt and pepper.
  • To plate discard thyme and chili. Add mushrooms and broccoli to base of the plate and top with fried egg, garnish with tomato relish.

Serves two

Ingredients:

  • 6 Roma Tomatoes (cut in half)
  • 1 Jalapeño (cut in half length wise and deseeded)
  • 2 cups small diced Yellow Onion
  • 1 tablespoon minced Garlic
  • 2 tablespoons Vegetable Oil
  • 1 cup Vegetable Stock
  • 1 tablespoon and 1 teaspoon Kosher Salt
  • ¼ teaspoon Sugar
  • 1 tablespoon minced Cilantro
  • 6 Eggs
  • ¼ shredded Cheese
  • 2 tablespoons of store-bought or pre-made Guacamole
  • 2 tablespoons Sour Cream
  • 2 Tostada Shells

Procedure:

  • Pre-heat the oven to 500°F. Toss the tomatoes and jalapeño in a bowl with one tablespoon vegetable oil and one teaspoon salt. Scatter the tomatoes and jalapeños on a roasting rack with a pan set underneath and cook for 15 minutes or until they achieve a nice roasted color.
  • While the tomatoes are roasting, heat a medium-sized sauce pan with one tablespoon vegetable oil and sauté onions and garlic until tender, about ten minutes.
  • Once the tomatoes are roasted, add them to the onion mixture with stock and bring to a boil. Simmer for 10 minutes.
  • Once the tomato sauce has come to a boil, use a hand immersion blender and purée mixture until it looks like a chunky salsa. Add chopped cilantro, one teaspoon salt, sugar and cook for one more minute.
  • To assemble dish add one cup of tomato sauce to a small 6 inch or smaller egg pan and bring to a boil. Crack open three eggs and add to tomato mixture. Season with salt and pepper, cover with a lid and simmer for 3 ½ minutes. With one minute left in cooking time add grated cheese and finish cooking for the last minute.

To plate this dish add eggs on toasted tostada shell and garnish with sour cream, guacamole and a cilantro sprig.

Ingredients:

  • 2 cups unbleached All-Purpose Flour
  • Light pinch of Fine-Grain Sea Salt
  • 1 cup unsalted Butter, at room temperature
  • 2/3 cup Sugar
  • Zest of one Lemon
  • 2/3 cup Pine Nuts, toasted and loosely chopped
  • 1 ¼ teaspoons fresh Rosemary, finely chopped

Procedure:

  • Combine flour and salt in a small bowl and whisk to combine.
  • In a separate large bowl or stand mixer, cream the butter until light and fluffy.  Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage and begins to clump together (you don’t want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle). Turn the dough out onto a floured work surface.  Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick.  Wrap in plastic wrap and refrigerate for 15 minutes.
  • Preheat the oven to 350F degrees and line a baking sheet with parchment paper.  Roll the dough out to ¼ inch thickness on a lightly floured surface. Cut into desired shapes and place on the prepared baking sheet.  Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

Yields 8 large Biscuits

Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 ½ tablespoon sugar
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking Soda
  • 1 ½ cups Shredded Cheddar
  • 1 teaspoon Cracked Black Pepper
  • ¼ cup Chives
  • ½ stick (1/4 cup) chilled Unsalted Butter, cut into ½-inch cubes
  • ¾ cup well-shaken Buttermilk
  • 1 tablespoon Milk or Cream for brushing Biscuits

Procedure:

  • Sift together flour, sugar, baking powder, salt, and baking soda, onto a sheet of wax paper then sift again into bowl and add pepper, cheddar, and chives.  Blend in butter with your fingertips until mixture resembles coarse meal.  Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
  • Put oven rack in middle position and preheat oven to 425°.
  • Turn dough out onto a well-floured surface and knead gently 6 times.  Pat out dough on a floured surface with floured hands, re-flouring surface if necessary, into an 8×5 ½ inch rectangle.  Trim all 4 sides with a knife, dusting knife edge with flour before each cut.  Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 ½-inch) squares, flouring knife between cuts.  Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk of cream.  Bake until pale golden, 12-15 minutes, then transfer to a rack and cool to room temperature.

Ingredients:

  • 1 pound diced Butternut Squash
  • 3 tablespoons Cream
  • 1 tablespoon Cooking Liquid
  • ¼ teaspoon Sugar
  • 1 ounce of Butter
  • ½ Tablespoon Salt

Procedure:

Place squash in a pot and cover with water and bring to a boil and simmer till tender. Once cooked thru, strain off liquid and reserve a little for the puree. Place all the ingredients with butternut squash in a Cuisinart and pulse until smooth. Strain thru a double mesh strainer and adjust seasoning.

Ingredients:

  • 1 3-ounce package of Cream Cheese (softened)
  • 1/2 cup Parmesan Cheese (grated)
  • 1/4 cup Sour Cream
  • 1/2 cup marinated Artichoke Hearts (drained and coarsely chopped)
  • 1/4 cup sliced Green Olives
  • 2 tablespoons Pepperoncini Peppers (chopped)
  • 1 tablespoon snipped fresh Italian Flat-Leaf Parsley
  • 1 teaspoon Lemon Peel (finely shredded)
  • 20 Crostini (toasted Baquette slices 1/4-inch thick)

Procedure:

In a medium bowl, mix the cream cheese, Parmesan cheese and sour cream until smooth. Stir in the artichoke hearts, olives, peppers, parsley and the lemon peel. Spread the mixture on top of the crostini slices, or serve as a dip.

Yield: 1 Breakfast Sandwich

Ingredients:

  • 2 thin slices of Prosciutto
  • 1 English Muffin
  • 2 tablespoons Unsalted Butter
  • 1 large Egg
  • Sea Salt and Black pepper to taste
  • 1 tablespoon Pesto
  • 1 Slice of Gouda Cheese

Procedure:

  • Split and toast an English muffin and place sliced Prosciutto on the top of the bottom half of the muffin.
  • In a small nonstick skillet over low heat, melt the butter and crack the egg into the pan and cook over low heat until the whites are settled but yolk is still runny, three to four minutes. Once the whites look soft and white, gently spoon the melted butter in the pan over the yolks until hot, about one minute. This will help cook the egg from top to bottom and keep the yolk silky but warm. Season with sea salt and black pepper, and transfer egg to prepared English muffin.
  • Spoon Pesto over the egg and top with a slice of Gouda cheese.  Top sandwich with remaining muffin half and serve.