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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING
Saved four years ago.
Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING brine in Hound's brine set up the K for 350F Used day old Sicilian bread in the stuffing. The Cider gravy is in the 2nd recipe. Harry CROWN ROAST OF PORK WITH APPLE STUFFING Active time: 1 hr Start to finish: 3 1/2 hr For stuffing 6 slices firm white sandwich bread, cut into 1-inch squares 3/4 stick (6 tablespoons) unsalted butter 1/2 cup finely chopped onion 1/2 cup finely chopped celery including some leaves 11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges 1/3 cup sugar 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme 1/4 teaspoon freshly grated nutmeg Pinch of cinnamon 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives For roast 1 (9- to 11-lb) crown roast of pork, rib ends frenched 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/3 lb sliced bacon For pan sauce 1 1/2 cups water 1/4 cup red-currant or apple jelly Make stuffing: Preheat oven to 350°F. Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread. Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives. Make roast: Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks. 3Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total. Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.) Make pan sauce: Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids. Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper. Remove all foil from roast and carve into chops by cutting between ribs. Makes 8 to 10 servings. Gourmet October 2001 CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER GRAVY A simply spectacular main-course. Ask the butcher to grind any pork trimmings to use in the stuffing. Either hard cider or Pinot Noir would be delicious alongside. For pork 1 8-pound crown roast of pork (12 ribs) 2 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon sugar 1 teaspoon dried thyme 1/2 teaspoon crumbled dried sage 1/2 teaspoon ground black pepper Apple and Pork Stuffing 1 1/2 cups canned beef broth For gravy 1 cup apple cider 4 teaspoons cornstarch 2 tablespoons applejack brandy or brandy Make pork: Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight. Position rack in bottom third of oven and preheat to 450F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325F. Continue roasting until thermometer inserted into center of pork meat registers 150F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter. Make gravy: Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat. Carve roast between bones to separate chops. Serve with stuffing and gravy. Serves 10. Thanks, Harry, old friend. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING
Do the CAPITAL letter make it better?!
"Nick Cramer" > wrote in message ... > Saved four years ago. > > Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING > > brine in Hound's brine > set up the K for 350F > Used day old Sicilian bread in the stuffing. > The Cider gravy is in the 2nd recipe. > Harry > > CROWN ROAST OF PORK WITH APPLE STUFFING > > Active time: 1 hr Start to finish: 3 1/2 hr > > For stuffing > 6 slices firm white sandwich bread, cut into 1-inch squares > 3/4 stick (6 tablespoons) unsalted butter > 1/2 cup finely chopped onion > 1/2 cup finely chopped celery including some leaves > 11/2 lb tart apples such as Granny Smith, peeled and cut into > 1/4-inch-thick wedges 1/3 cup sugar > 1 teaspoon salt > 1/2 teaspoon black pepper > 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage > 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme > 1/4 teaspoon freshly grated nutmeg > Pinch of cinnamon > 1/4 cup chopped fresh parsley > 2 tablespoons chopped fresh chives > > For roast > 1 (9- to 11-lb) crown roast of pork, rib ends frenched > 1 1/2 teaspoons salt > 1/2 teaspoon black pepper > 1/3 lb sliced bacon > > For pan sauce > 1 1/2 cups water > 1/4 cup red-currant or apple jelly > > Make stuffing: > Preheat oven to 350°F. > > Spread bread squares in 1 layer in a shallow baking pan and > bake in middle of oven until dry and lightly toasted, about > 15 minutes. Leave oven on (for roast) and cool bread. > > Cook onion and celery in butter in a 12-inch heavy skillet > over moderate heat, stirring occasionally, until softened, > 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, > thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, > covered, stirring, until apples are tender, about 15 > minutes. Stir in bread squares, parsley, and chives. > > Make roast: > Set oven rack in lower third of oven. Sprinkle roast inside > and out with salt and pepper and put in a large flameproof > roasting pan. Mound stuffing in cavity. Wrap tips of rib > bones with foil to prevent burning, then wrap meat below > bones with overlapping bacon strips, securing them with > wooden toothpicks. 3Roast pork in middle of oven, covering > stuffing loosely with foil after 30 minutes, until an > instant-read thermometer registers 155°F when inserted 2 > inches into center of meat (do not touch bones), 2 1/4 to 2 > 3/4 hours total. > > Transfer roast to a carving board and let stand, loosely > covered with foil, 15 to 20 minutes. (Temperature of meat > will rise to 160°F; meat will be slightly pink.) > > Make pan sauce: > Skim fat from pan drippings. Straddle pan across 2 burners > and add water, then deglaze pan by boiling over high heat, > stirring and scraping up brown bits. Pour through a fine > sieve into a saucepan, discarding solids. > > Add jelly and any juices accumulated on carving board, then > simmer sauce, whisking occasionally and skimming any fat > that rises, until jelly is melted, about 4 minutes. Season > with salt and pepper. > > Remove all foil from roast and carve into chops by cutting > between ribs. > > Makes 8 to 10 servings. > > > > > > > > > > Gourmet > > October 2001 > > CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER > GRAVY > > A simply spectacular main-course. Ask the butcher to grind > any pork trimmings to use in the stuffing. Either hard > cider or Pinot Noir would be delicious alongside. > > For pork > 1 8-pound crown roast of pork (12 ribs) > 2 tablespoons vegetable oil > 1 teaspoon salt > 1 teaspoon sugar > 1 teaspoon dried thyme > 1/2 teaspoon crumbled dried sage > 1/2 teaspoon ground black pepper > > Apple and Pork Stuffing > 1 1/2 cups canned beef broth > > For gravy > 1 cup apple cider > 4 teaspoons cornstarch > 2 tablespoons applejack brandy or brandy > > Make pork: > Position pork atop 9- to 10-inch-diameter tart pan bottom. > Transfer to large rimmed baking sheet. Brush pork with oil. > Combine salt, sugar, thyme, sage and pepper in small bowl. > Rub spice mixture over pork. Cover with plastic and > refrigerate overnight. > > Position rack in bottom third of oven and preheat to 450F. > Fill pork cavity with enough stuffing to mound in center. > Cover tips of pork bones with foil. Roast pork 20 minutes. > Reduce temperature to 325F. Continue roasting until > thermometer inserted into center of pork meat registers > 150F, about 1 hour 50 minutes. Remove foil from bones. > Continue roasting until thermometer inserted into center of > pork and stuffing registers 155F, about 15 minutes longer. > Carefully transfer roast atop tart pan bottom to platter. > > Make gravy: > Add 1 cup broth to baking sheet and scrape up browned bits > from bottom of baking sheet. Pour juices into 2-cup glass > measuring cup; freeze 15 minutes. Spoon fat off top of pan > juices. Transfer pan juices to medium saucepan. Add > remaining 1/2 cup beef broth and apple cider. Bring to > boil. Dissolve cornstarch into applejack in small bowl; > whisk into broth mixture. Boil until gravy thickens > slightly, about 3 minutes. Season with salt and pepper. > Transfer gravy to sauceboat. > > Carve roast between bones to separate chops. Serve with > stuffing and gravy. > > Serves 10. > > Thanks, Harry, old friend. > > -- > Nick, KI6VAV. Support severely wounded and disabled Veterans and their > families: https://www.woundedwarriorproject.org/ Thank a Veteran! > Support Our Troops: http://anymarine.com/ You are not forgotten. > Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING
Nick Cramer wrote:
> Saved four years ago. > > Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING > > brine in Hound's brine > set up the K for 350F > Used day old Sicilian bread in the stuffing. > The Cider gravy is in the 2nd recipe. > Harry > > CROWN ROAST OF PORK WITH APPLE STUFFING > I rememeber this guy. His recipes were good and he was a class act. |
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Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING
Looks like good stuff! By the way, I'm not the Harry in his post...
"RegForte" > wrote in message ... > Nick Cramer wrote: > >> Saved four years ago. >> >> Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING >> >> brine in Hound's brine >> set up the K for 350F >> Used day old Sicilian bread in the stuffing. >> The Cider gravy is in the 2nd recipe. >> Harry >> >> CROWN ROAST OF PORK WITH APPLE STUFFING >> > > I rememeber this guy. His recipes were good and he was a class > act. |
Posted to alt.food.barbecue
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Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING
"Nick Cramer" > wrote in message ... > Saved four years ago. > > Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING > > brine in Hound's brine > set up the K for 350F > Used day old Sicilian bread in the stuffing. > The Cider gravy is in the 2nd recipe. > Harry Anyone heard from Harry? Nice guy, but he seemed to just fade away. |
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Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING
"Ed Pawlowski" > wrote in message ... > > "Nick Cramer" > wrote in message > ... >> Saved four years ago. >> >> Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING >> >> brine in Hound's brine >> set up the K for 350F >> Used day old Sicilian bread in the stuffing. >> The Cider gravy is in the 2nd recipe. >> Harry > > > Anyone heard from Harry? Nice guy, but he seemed to just fade away. I think he was a victim of the 5 second rule. |
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Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING
On 26-Aug-2009, RegForte > wrote: > Nick Cramer wrote: > > > Saved four years ago. > > > > Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING > > > > brine in Hound's brine > > set up the K for 350F > > Used day old Sicilian bread in the stuffing. > > The Cider gravy is in the 2nd recipe. > > Harry > > > > CROWN ROAST OF PORK WITH APPLE STUFFING > > > > I rememeber this guy. His recipes were good and he was a class > act. That would be Harry Demidiviscous late of Calgary, Canada and currently from somewhere in western Canada. Last I heard he had some health issues and dropped out of sight. He was a long and valued poster here. -- Brick said that. |
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