Pork Roast with Blackberry-Pinot Noir Sauce
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| 1 | 1 | Pork loin, boneless (3 to 3 1/2 pounds) | ||
| 1 tsp | (15 ml) | Olive oil (optional) | ||
| 1/4 tsp | (1 ml) | Thyme, dried | ||
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Preheat oven to 350°F (175°C). Place roast, fat side up, on a rack in a shallow baking dish. If the roast is lean, brush with olive oil. Sprinkle with thyme. Roast for 1 hour and 45 minutes, or until meat thermometer inserted in the center of the roast reads 160°F for well done. Transfer roast to a platter. Cover loosely with foil and let stand for 15 minutes before slicing. Slice Pork roast and drizzle with Blackberry-Pinot Noir Sauce. Makes about 6 servings.
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Blackberry-Pinot Noir Sauce
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| 3/4 cup | Blackberry & Wild Blueberry Confiture | |||
| 1/2 cup | Chicken broth, low salt, canned or homemade | |||
| 5 Tblsp | Butter | |||
| 1 | Shallot, large, minced | |||
| 1/2 cup | Pinot noir, or other full bodied red wine | |||
| 1 Tblsp | Red wine vinegar | |||
| 1 tsp | Sugar | |||
| 1/4 tsp | Salt | |||
| 1/4 tsp | Pepper, freshly ground | |||
| Sprig of watercress | ||||
| 1/2 cup | Fresh blackberries for garnish | |||
| 1/2 cup | (120 ml) | Blackberry & Wild Blueberry Confiture | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1/4 cup | (60 ml) | Red wine rosemary vinegar | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1/4 cup | (60 ml) | Red wine | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 2 Tblsp | (30 ml) | Dijon mustard, grainy | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 2 Tblsp | (30 ml) | Fresh rosemary, finely chopped | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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In a small bowl combine the confiture with the remaining ingredients. Place lamb chops, kebobs or whatever you wish to marinate in a shallow pan and pour 2/3 or the marinade over the top. Cover and refrigerate for at least 2-3 hours, or over night. Use the reserved marinade to baste the meat during grilling. Makes about 1 cup. (240 ml)
Sautéed Duck Breast with Sour Cherry Confiture
2 duck breasts, deboned and trimmed of excess fat Score duck breasts on skin side with a sharp paring knife. Season both sides with salt and pepper, and add a little salt and pepper to the pan. Sear duck breasts in olive oil over medium heat until pink inside, and the skin is crispy and golden brown, about 15 minutes, turning once. Remove, slice diagonally and keep warm. Remove excess fat. Deglaze pan with ¼ cup dry red wine and add ½ jar of Sour cherry confiture. Let bubble till reduced and thickened, scraping up all the crusty bits. Pour over duck slices. Serve with wild rice mixed with toasted pecans.
Shrimp Kebobs with Apricot Lavender Confiture
1 lb large shrimp, shell-on
Shell and devein shrimp. Cut apricots in half and remove pits. Cut bell peppers into large chunks. Alternate shrimp, apricot halves and peppers on 2 skewers. Brush with Olive Oil, and squeeze half lemon over the skewers. Mix a little oil into Apricot Lavender confiture and brush liberally over all. Grill over hot coals or gas until shrimp are pink and done, about 5-7 minutes. Baste with confiture mixture every few minutes. Serve with brown rice pilaf.
Grilled Salmon Fillets with Pear Vanilla Bean Confiture
2 6 oz filets of wild salmon
Mix ½ jar Pear Vanilla Bean confiture with soy sauce and lemon juice. Poor mixture over salmon and marinate 30 minutes. Grill salmon, turning once, and baste frequently with marinade while grilling. |
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Mediterranean Sausage Ragout
1 Tbsp olive oil
1 lb Italian sausages (sweet or hot)
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 Tbsp fresh ginger, finely chopped
Kosher salt to taste
1 Tbsp sweet paprika
1 tsp coriander, ground
½ tsp red chili flakes
¼ tsp cinnamon, ground
5 med carrots, peeled and sliced on the diagonal ¼ in thick
2 cups low salt chicken broth
1 ½ cups High Desert Fresh Tomato Sauce with Garlic and Basil
3 cups cooked chickpeas, rinsed
2 Tbsp fresh lemon juice
In a large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. Leave 2 Tbsp of the fat in the pan. Stir in the onion, garlic and ginger in with the sausages. Season with salt and cook until the onion is soft, about 5 minutes. Add the paprika, coriander, red chili flakes and cinnamon, and cook, stirring often for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 more minutes. Pour in the chicken broth, increase the heat to medium high, bring to a boil, and them reduce the heat to a simmer. Cover and simmer until the carrots are almost tender, about 10 minutes. Transfer the sausages to a cutting board. Add the High Desert Fresh Tomato Sauce with Garlic and Basil and the chickpeas to the pot bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickpeas are hot, 3 to 5 minutes. Meanwhile, cut the sausages into bite size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt. Serve with toasted pita bread or spooned over couscous.
Pan-seared Steak Pizzaiola
2 12oz rib-eye steaks (1 in thick) trimmed of all fat
Salt and ground black pepper
2 Tbsp unsalted butter
1 Tbsp olive oil
2 large onions, halved and thinly sliced
1 jar High Desert Fruit of the Vine and Red Wine Sauce
1 Tbsp fresh parsley, chopped
Cut each steak in half (to get 4 steaks) and pat them dry with paper towel. Season both sides with salt and pepper. In a 12-inch heavy frying pan over medium heat, melt the butter with the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until they are well softened and translucent but not brown, 10 to 15 minutes. Transfer the onions to a large plate with a slotted spoon. If there isn't much fat left in the pan, add another ½ Tbsp each of butter and oil.
Increase the heat to medium high. Put the steaks in the pan and sear until deeply browned on both sides and medium rare, 2 to 3 minutes per side. Add the reserved onions; pour in the High Desert Fruit of the Vine Sauce and stir. Bring to a boil, reduce the heat, and simmer just until the onions are hot, 1 to 2 minutes. Garnish each serving with the chopped parsley.
Braised Chicken with Fresh Spiced Tomato Sauce
3 lbs chicken legs and thighs, bone in skin on, trimmed of excess skin and fat
Kosher salt and black pepper
3 Tbsp olive oil
12 cloves garlic, peeled and left whole
3 med onions cut into 6 wedges each
½ cup chicken broth or water
1 ½ cups High Desert Fresh Spiced Tomato Sauce
3 sprigs fresh thyme
4 slices lemon, with peel (paper thin slices)
Season the chicken with salt and pepper. In a large sauté pan, heat the oil over medium heat.
Stir in the garlic and onions, season with salt and cook gently until softened but not browned,
about 10 minutes, stirring occasionally and encourage the onions to break apart a bit.
With a slotted spoon transfer the vegetables and any small bits of garlic or onion to a plate.
If the pan looks dry add 1 Tbsp oil. Increase the heat to medium high and when the oil is hot add the chicken, skin side down. Cook until well browned on both sides, 5 to 7 minutes per side. Transfer to a plate. Pour off and discard the oil in the pan. Return the pan to the heat and pour in broth or water. Scrape the pan with a wooden spoon to release any browned bits and cook until the liquid has reduced to about ¼ cup. Lower the heat to medium and return the garlic, onion and chicken to the pan. Pour the Fresh Spiced Tomato Sauce over the chicken and tuck in the thyme and lemon slices. Cover and simmer for 15 minutes, turn the chicken over and simmer, covered until the chicken is cooked through (the juices should run clear when pricked), another 10 to 15
minutes.
Spiced Clams & Sausage in Fresh Spiced Tomato Sauce
4 doz. hard shell clams, about 2 inches wide
2 Tbsp olive oil
8 cloves garlic, minced; plus 1 clove sliced in half for bread
¼ tsp red chile flakes
2 tsp fennel seeds
¼ lb hot Italian sausage, casings removed, broken into pieces
¾ cup dry white wine
1 jar High Desert Fresh Spiced Tomato Sauce
8 slices French bread or Italian bread, ½ inch thick
3 Tbsp flat leaf parsley, minced
Cover the clams with cold water and use a stiff brush to scrub the shells; discard any clams that are open and won't close when thumped against another clam. Lift the clams out of the water; discard the water and repeat washing two or three times, until no sand remains in the water.
Heat the oil in a large pot over medium low heat. Add the minced garlic, red chili flakes and fennel and cook, stirring often, until the garlic is translucent, about 5 minutes. Increase the heat to medium; add the sausage and cook until the outside is no longer pink, about 2 minutes. Increase the heat to medium high, pour in the wine, and boil until it is has reduced to about 3 Tbsp., about 7 minutes. Stir in the High Desert Fresh Spiced Tomato Sauce , and bring to a quick boil. Put the clams in the pan, cover, and cook until they have opened, about 5 minutes; check often to avoid overcooking.
Meanwhile, toast the bread. Rub each toasted slice with the cut side of the garlic clove and brush with olive oil.
Serve the clams in wide bowls with the parsley sprinkled on top and the toast tucked into the sides