AwesomeBites

Tag: Roast

  • Holiday Ham with Apple Bourbon Glaze

    Holiday Ham with Apple Bourbon Glaze

    BBQ Ham

    This recipe is for “ready to eat” or “fully cooked” hams—not fresh hams. Try to buy hams that have been minimally processed, preferably, bone-in and unsliced with a nice cap of fat.

    INGREDIENTS
    •1 fully cooked ham or half-ham
    •1 to 2 cups apple juice or cider
    •1 cup apple jelly
    •2 tablespoons Dijon mustard
    •1 to 2 tablespoons bourbon
    •2 teaspoons fresh lemon juice
    •1/2 teaspoon ground clove
    PREPARATION
    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the BBQ and close the lid. Timewise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham.

    Oven Roasted

    Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done. Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table.

  • Pork Rib Roast Herbs de Provence with Mashed Potatoes and Mango Sauce

    Pork Rib Roast Herbs de Provence with Mashed Potatoes and Mango Sauce

    Bring the Rib Roast to room temperature.
    Preheat oven 400 degrees
    Wash and pat dry with paper towels.
    Place on roasting rack.
    Rub with olive oil, salt, pepper and herbs de provence

    Place in oven uncovered in 400 degree oven for 15 minutes, then turn down to 350 degrees until it reaches 145 degrees on your instant read thermometer. Remove from oven, cover with foil. Let rest for 10-15 minutes.

    Gravy:
    To pan drippings, add brown gravy mix. I use one that you mix 1:4 ratio. 1 cup of mix and 4 cups of liquid. And I like to make a wonderful gravy sauce, so instead of all water, I use half in fruit juice. Usually, I use apple juice for pork, but I happened to have mango and this made a lovely sauce. So, on the stovetop bring the gravy mixture to a simmer while whisking in the 2 cups of water and 2 cups of juice.
    Season to taste with salt and pepper and I also used a tsp of cardamom.
    You will love this sauce.
    < Plating: Ladle gravy on bottom of plate, top with mashed potatoes and then, the piece of pork chop. Perfection! Awesome bite!

  • Roast Chicken with Rosemary and Orange Marmalade

    Roast Chicken with Rosemary and Orange Marmalade

    Ingredients
    •2 whole 2-pound chickens
    •¼ teaspoon salt
    •¼ teaspoon pepper
    •3 tablespoons olive oil
    •2 tablespoons fresh rosemary leaves
    •6 tablespoons Grand Marnier (or Wild Turkey with 1 T marmalade)
    •3 tablespoons fresh orange juice
    •2 tablespoons brandy
    •2 tablespoons butter
    •4 tablespoons Chicken Stock
    1/4 cup Orange marmalade
    Directions
    Split the chickens into halves. Cut out the backbones and remove the breastbones and ribs with your fingers and a paring knife. Blend the salt and pepper, and season the chickens inside and out.

    Preheat the oven to 500° F.

    Place the chickens skin-side down in a hot, dry 14” ovenproof skillet and brown 5 minutes. Turn the chickens and brown 5 minutes longer, then add the olive oil. Transfer the skillet to the preheated oven and roast the chickens 30 minutes, turning them occasionally. Remove from the oven, drain off all fat, and add the remaining ingredients to the pan. Place over high flame and cook 2 minutes, frequently basting and occasionally turning the chickens. Transfer the birds to serving plates and spoon the pan sauce over them. Glaze the chicken with the marmalade about 10 minutes before removing from oven.

    You can use just about any jam as a glaze/marinade on savory items.

    I like plum, apricot, orange and cherry best for chicken. A sweet/tart marmalade is nice on salmon.

    Give it a try.
    If you want to just do dinner for two try the following:

    2 Chicken Breasts
    Jam/Jelly spread over the meat. Bake at 400 degrees about 35 minutes until done.

    Use leftovers on salad the next day for lunch.

  • Roast Turkey – It is not just for Thanksgiving!!

    Roast Turkey – It is not just for Thanksgiving!!

    It is nearing Thanksgiving and once again I overhear people nervously confess they have never cooked a turkey.  Their concerns?  It will be dry, or worse yet not cooked. Stop over thinking it.  

    I love turkey sandwiches and while at Costco yesterday, I was going to buy some sliced turkey, but wow, for the price I could purchase a whole turkey – so I did. 

    I’ve been roasting turkey since I was a teenager. My parents divorced and to help my Dad, I was in the kitchen.  I loved those days of making the dressing while the turkey was in the oven.   Cook with your kids, they will remember it forever. I have wonderful memories of meal times, large table, big platters of food, the unbelievable smells and of course many smiling faces chatting around the table.

    Turn the oven to 350 degrees. Wash the bird, I always figure if I am going to cook a turkey, I like the largest turkey that will fit in the oven.  One year I purchased a 26 going on 27 pounds. Well, that was a bit big.  I actually had a hard time fitting it in my pan, my oven, and it was very difficult to hoist into and out of the oven.  Stick with what you can lift, but don’t buy anything less than 12 pounds.

    You may think that is a lot of turkey, but with sandwiches and the freezer being nearby, just cook the whole turkey.

    This fresh young turkey – that’s what it said on the package – is a little over 19 pounds.  I brought it home, washed the outside and inside out removing those extra parts.  You know there is a big resurgance in using the internal organs, but I just toss them.  I keep the neck and carcass and freeze in a ziplock until I am ready to make soup. 

    For you, my friend Denise, take that plastic thing out of the turkey.  And, there can be extra stuff in the neck as well as the body cavity. You need to do a full body search removing everything, then was the turkey inside and out, and then you are  ready for the next step.

    Pat the turkey dry and set it on you roasting pan.   At the moment it should look very, very white.  Soon to be gorgeous and irresistable.  Notice: I didn’t brine it or go thru any other work. I don’t think turkey needs to be brined and I am not going to baste it either. The oven is my friend and it should be yours too! 

    Using olive oil I rub the turkey all over and sprinkle salt and pepper liberally over the turkey.

    At this point, you can add rosemary or thyme.  But, it is not necessary. 

    Using aluminum foil, cover the entire bird. Crinkle it up, sealing the tent around the roasting pan.  If your foil is smaller then the pan, put two pieces of foil together and seal it up.   Put it into your 350 degree oven. 

    My 19 pounder took about 3.5 hours to cook.  One hour before the turkey is scheduled to be done, take off the tent and place it back into the oven for the remaining hour.  Your turkey will brown nicely over the next hour.

    Remove from the oven and allow it to rest for 10 minutes.  (I use my foil again to cover the turkey loosely.)

    Hot Turkey Croissant Sandwich anyone?