Recipes Included On This Page Pan-Seared Steak with Red Wine Pan Sauce Pork Loin Stuffed with Mashed Baby Potatoes, Cheddar Cheese and Bacon Poulet Scarpariello Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pan-Seared Steak with Red Wine Pan Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 boneless strip steaks -- about 2 inches thick, thoroughly dried with paper towels 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon sugar 1/2 medium sweet onion -- minced 3 teaspoons brown sugar 1 cup dry red wine -- such as Cabernet Sauvignon 14 ounces beef broth 3 bay leaves 4 1/2 teaspoons balsamic vinegar 1 1/2 teaspoons Dijon mustard 4 1/2 tablespoons butter -- cut into pieces 1/2 teaspoon dried thyme leaves Salt and pepper -- to taste Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface. 1. Heat large heavy-bottomed skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt, pepper and sugar. 2. Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 5 minutes. Using tongs, flip steaks; cook 5 minutes more for rare, 6 minutes more for medium-rare, 7 minutes more for medium. Transfer steaks to large heated platter and tent with foil to keep warm. 3. Off heat, add onion and brown sugar to empty skillet; using pan’s residual heat, cook, stirring frequently, until onions are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add wine, broth and bay leaves; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to about 1 cup, 6 - 8 minutes. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 2 minutes longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaves, spoon sauce over steaks and serve immediately. Step-by-Step Making a Pan Sauce: 1. Pan-sear the steaks in a heavy-bottomed, nonreactive skillet. 2. Use the residual heat in the pan to sauté the aromatics until they just begin to caramelize. 3. Return the pan to the heat, add the liquids, bring to a boil and reduce the total volume to about 1 cup. 4. Off heat, whisk in the butter until it is melted and incorporated, then add herbs and season to taste. Contributed to the FareShare Gazette by Art; 22 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 9g Fat (70.3% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 651mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pork Loin Stuffed with Mashed Baby Potatoes, Cheddar Cheese and Bacon Recipe By : Gail Hall Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 strips bacon 1 1/2 cups finely diced onion 2 garlic cloves -- crushed 4 cups potatoes -- rinsed and diced (skin on) Sea salt and freshly ground pepper -- to taste 1 cup grated Cheddar cheese 3 pounds pork loin 2 tablespoons mustard [Dijon or seed mustard, etc.] Sea salt and freshly ground pepper -- to taste **Glaze** 1 cup apple cider or 1 cup apple juice and 2 tablespoons white vinegar 1 cup dark beer 2 tablespoons molasses 1 sprig fresh rosemary 1 sprig fresh sage -- (optional) or 1/2 teaspoon dried sage In a frying pan, sauté bacon and onion for about 5 minutes (until onions are translucent). Drain excess fat and add garlic to pan, stir and set aside. Cook potatoes in boiling, salted water until tender and drain. Mash potatoes with onion and bacon mixture and season with salt and pepper to state. Stir in grated cheddar and cool completely. Butterfly the pork loin. Place stuffing on one side of the loin leaving a 1-inch border without stuffing. Fold the top side over. Tie with butcher twine. Season the outside with mustard and salt and pepper. Place on a baking sheet or roasting pan. Roast at 375F for about 45 to 60 minutes or until the internal temperature is 145F. Remove from over, cover with foil and let rest before it is carved. Serve with or without the glaze. **Glaze** Combine the glaze ingredients in a saucepan and bring to a boil. Simmer until half the volume remains. Strain and serve with sliced pork. Yield: Serves 8 to 10 This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 25 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 10g Fat (36.1% calories from fat); 22g Protein; 17g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Poulet Scarpariello Recipe By : The Sixty-Minute Gourmet, Pierre Franey Serving Size : 2 Preparation Time :0:30 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken -- cut in serving pieces Flour -- for dredging Salt and pepper -- to taste 2 tablespoons olive oil 1 tablespoon butter 1 garlic clove -- finely minced 1/4 cup dry white wine 1/2 tablespoon lemon juice 1 1/2 tablespoons parsley -- finely chopped Dredge the chicken in seasoned flour. Heat the oil in a large, heavy skillet. Add the chicken pieces, skin side down; cook uncovered until the chicken is golden, 8 to 10 minutes. Turn the chicken and cook uncovered for another 10 minutes, until the chicken is cooked through. Carefully decant the fat from the skillet, leaving the chicken. Add the butter to the skillet then, when hot, add the garlic. Pour the wine around the chicken and bring to a boil. Sprinkle the lemon juice over the chicken, then sprinkle with parsley. Cover closely and cook for 3 minutes longer. Serves 2. Contributed to the FareShare Gazette by Bobbie; 12 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 724 Calories; 58g Fat (74.6% calories from fat); 43g Protein; 1g Carbohydrate; trace Dietary Fiber; 239mg Cholesterol; 233mg Sodium. Exchanges: 6 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat.

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