Tag Archives: meat

Baked Ham With Pineapple

16 Dec

Baked Ham With Pineapple

Ingredients:

1 (12 pound) bone-in ham
½ cup whole cloves
½ cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar chopped maraschino cherries
1 (12 fluid ounce) bottle lemon-lime flavored carbonated beverage (7 up)

Procedure:

1. Preheat the oven to 325 degrees F
2. Place ham in a roasting pan.
3. Score the rind of the ham with a diamond pattern.
4. Press a clove into the center of each diamond.
5. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda.
6. Coat the ham with this mixture.
7. Arrange the pineapple rings over the outside of the ham.
8. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
9. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C).
10. Be sure the meat thermometer is not touching the bone.
11. Remove toothpicks before serving

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Perfect Roast Turkey

31 Aug

Perfect Roast Turkey

Ingredients:

* 1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
* 1 ½ cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
* 1 750-ml bottle dry white wine
* 2 teaspoons salt
* 2 teaspoons freshly ground black pepper
* Classic Stuffing
* 1 cup dry red or white wine, for gravy (optional)

Procedure:

1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle ½ teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 ½ teaspoons salt and pepper.
4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 ½ more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 ½ cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
Serves 12 to 14

Baby Back Ribs

31 Aug

Baby Back Ribs

Ingredients:

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Procedure:

1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 ½ hours. Remove from foil and add more sauce, if desired.

This picture is from when I made Baby Everything for dinner to tell Jeremy we were expecting baby #3!

Rainforest Cafe Caribo Coconut Chicken

31 Aug

Rainforest Cafe Caribo Coconut Chicken

Ingredients:

1 ½ pound Chicken Breast (boneless,skinless, 1/3″ – ½” thick)
2 teaspoons Salt
2 teaspoons Sugar
2 cups Flaked Coconut
1 cup Corn Starch
¼ cup Flour
2 Eggs (beaten)
¼ cup Water
Deep fryer or deep skillet
Vegetable Oil (for deep frying)
Honey Mustard Dressing

Procedure:

Trim chicken breast so the pieces will measure 4″ long and about 2 ½” wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. When chicken breast are ready to be prepared, rinse lightly and drain.

Place coconut,corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel.

Classic Beef Tenderloin

31 Aug

Classic Beef Tenderloin

Ingredients:1 (3 ½-pound) trimmed beef tenderloin
1 ½ cups dry vermouth, divided
¼ cup extra-virgin olive oil
½ cup minced shallots
3 tablespoons minced fresh or 1 tablespoon dried tarragon
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 ½ teaspoons salt
½ teaspoon black pepper
4 garlic cloves, minced
Cooking spray
1 ¼ cups fat-free, less-sodium chicken broth
2 tablespoons tomato paste
2 teaspoons prepared horseradish

Procedure:

Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. Combine ½ cup vermouth, oil, and next 6 ingredients (oil through garlic) in a large zip-top plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Preheat oven to 450°.

Remove the tenderloin from bag, and discard marinade. Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450° for 35 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10 minutes. Remove string before slicing tenderloin.

Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until reduced to ½ cup (about 9 minutes). Stir in broth; bring to a boil, and simmer 10 minutes. Stir in reserved drippings, tomato paste, and horseradish. Serve sauce with tenderloin.
Yield

8 servings (serving size: 3 ounces meat and about ¼ cup sauce)
Nutritional Information

CALORIES 209(42% from fat); FAT 9.7g (sat 3.3g,mono 4.4g,poly 0.5g); PROTEIN 24.8g; CHOLESTEROL 71mg; CALCIUM 12mg; SODIUM 244mg; FIBER 0.2g; IRON 3.3mg; CARBOHYDRATE 2.9g

NOTE: A (6-pound) buffalo tenderloin can be substituted for beef tenderloin. Bake at 450° for 55 minutes or until desired degree of doneness.