food
recipes
H o n e y - G l a z e d
P o r k
R o a s t
This is your everyday pork loin roast with the
bone removed and then tied back on to add flavor
and act as a roasting rack (ask your butcher to
do this— see “Pork Roast,”
right).
Don’t toss the
ribs, they’re great sliced into two-rib portions and
served to your guests alongside the sliced roast. Or
refrigerate them, covered, and reheat later with a
little barbecue sauce.
p r e p
25 m in.
r o a s t
1 hr. 10 m in.
s t a n d
10 m in.
o v e n
350°F
2
to 3 tsp. smoked paprika or paprika
2
tsp. coarse kosher salt
1
3- to 5-lb. bone-in pork roast, ribs removed
and tied back on (see “Pork Roast,”
right)
Fresh oregano sprigs
3
small red and/or yellow sweet peppers,
stemmed, seeded, and quartered
1
small green pepper, stemmed, seeded, and
quartered
1
Tbsp. olive oil
Salt and pepper
Vi
cup honey
lA
cup lime juice
Fresh oregano and/or thyme sprigs
1. Preheat oven to 350°F. In a small bowl combine
paprika and coarse salt.
2. Place pork in a shallow roasting pan, bone side
down. Rub paprika mixture all over pork, pressing
in lightly. Tuck sprigs of fresh oregano under the
kitchen string tying the roast to the bone. Roast,
uncovered, in the preheated oven for 20 to 25 min-
utes per pound
(1
hour
10
minutes to
2
hours).
3. Meanwhile, place sweet pepper pieces on a baking
sheet. Drizzle peppers with oil and sprinkle lightly
with salt and pepper; toss to coat. Spread peppers
evenly on baking sheet. Place in oven with pork the
last 40 to 45 minutes of roasting until peppers are
tender and begin to brown. When roast reaches
155°F internal temperature, remove to a cutting
board and cover with foil. Let stand 10 minutes.
4. While roast stands, in a small saucepan combine
honey and lime juice. Bring to boiling, stirring
occasionally. Boil gently, uncovered, for 2 minutes.
Remove from heat and cool slightly. Season with
salt and pepper.
5. Remove string from roast. Using tongs, turn roast
on its side and pull bone away. Turn roast top-side
up and slice. Serve with peppers, honey glaze, and
fresh herbs. Makes
8
servings.
e a c h
s e r v in g
282 ca
l, 14 gfat, 65 mgchol, 620 mg
sodium
, 15 gcarb, 1
gfiber, 23 gpro.
B r a i s e d B e e f S h a n k s w i t h
M u s h r o o m s
a n d
O l i v e s
Braising—a cooking method in which meat or
vegetables are browned and then slow-cooked in
a little liquid— turns this tough cut into a tender
dish. During cooking the meat and bone infuse
the vegetables with flavor. Serve with gnocchi,
small new potatoes, or rice to soak up the flavorful
cooking liquid.
p r e p
20 m in.
b a k e
2 hr.
c o o k
15 m in.
o v e n
325°F
2
Tbsp. olive oil
4
bone-in beef shanks, about
llA
inches thick
(about 4 lb.)
Salt and ground black pepper
2
large onions, chopped
(2
cups)
2
medium carrots, coarsely chopped
(1
cup)
3
cloves garlic, minced
3A
cup dry red wine or beef broth
1
14V2-oz. undrained can diced tomatoes with
basil, garlic, and oregano
1
cup beef broth
12
oz. cremini or button mushrooms, quartered
or halved
1
recipe Fresh Herb Topper,
below
3A
cup pitted assorted olives
Hot cooked gnocchi (optional)
1. Preheat oven to 325°F. In a Dutch oven heat olive
oil over medium-high heat. Add beef shanks and
brown on both sides. Remove beef shanks from
Dutch oven. Sprinkle with salt and pepper.
2. Add onions, carrots, and garlic to Dutch oven.
Cook and stir for 5 minutes or until softened. Add
wine and deglaze pan by scraping up any browned
bits from the bottom. Add undrained tomatoes,
beef broth, and beef shanks to pan. Bring to boiling.
3. Cover and bake 2 to 3 hours, or until beef is ten-
der, adding mushrooms the last
20
minutes of cook-
ing time. Meanwhile prepare Fresh Herb Topper.
4. Remove beef shanks to a serving platter. Strain
vegetables from cooking liquid. Stir olives into
vegetables and spoon over beef shanks. Skim fat
from cooking liquid and drizzle over beef shanks,
vegetables, and gnocchi. Sprinkle with Fresh Herb
Topper. Makes
8
servings.
Fresh Herb Topper In a small bowl combine
V
a
cup chopped fresh Italian (flat-leaf) parsley,
2
teaspoons finely shredded lemon peel, and
3 cloves minced garlic. Makes
lA
cup.
e a c h
s e r v in g
387 ca
l, 20gfat, 66 mgchol, 666 mg
sodium
, 13 g carb, 2 gfiber, 34 gpro.
PORK ROAST
“The pork loin center
cut roast is cut from
the center part of the
loin. I ask my butcher
to remove the entire
bone and then have
it tied back on. This
gives you the flavor
and support from
the bone with easy
carving. Simply cut
the strings after
roasting, remove the
bone, and sliced
BEEF SHANKS
“I prefer choosing
cuts from the
foreshank which
has a better meat-
to-bone ratio than
the hindshank. You
can typically find
them in the meat
case near beef roasts.
Beef shanks are ideal
for slow cooking:
They keep their
form during cooking
and the marrow
in the bone adds
tremendous flavor to
the sauce.”
