martes, 29 de marzo de 2016

Naranja Ajo olla de cocción lenta

Naranja Ajo olla de cocción lenta Costillas

Ribs can be assembled in mere minutes and left to cook while you walk away. To finish, the tender ribs are glazed with a honey and hoisin sauce and caramelized under a broiler or on a grill.

  • 1 cup diced yellow onion
  • 3/4 cups hoisin sauce
  • 1/2 cups chicken stock or water
  • zest of 1 orange
  • 1/4 cup fresh orange juice
  • 2 teaspoons finely chopped garlic
  • 1/4 teaspoons Chinese 5-spice powder*
  • 4 pounds pork back ribs, fat trimmed, cut into 2-rib portions
  • 2 tablespoons honey
  1. In the slow cooker combine the onion, 1/2-cup hoisin, and the next 5 ingredients and mix well. Add ribs and toss to thoroughly coat. Cover slow cooker and cook until tender, about 5 hours on low.
  2. Preheat broiler to high or a grill to medium-high. In a small bowl, combine remaining 1/4-cup hoisin sauce and honey and mix well.
  3. Transfer ribs to a foil-lined rimmed baking sheet in an even layer. Brush with hoisin mixture and broil ribs until golden brown and sauce is caramelized, about 3 to 5 minutes. If using a grill, cook, turning once, until caramelized, about 5 minutes.
  4. *Chinese 5-Spice Powder: Long a staple in Chinese cooking, this spice blend includes peppercorns, star anise, cloves, cinnamon and fennel. This blend encompasses all five flavours-sweet, sour, bitter, pungent, and salty. Look for it in the spice aisle of larger grocery stores.
  5. Make your own spice mix: Combine 1 tsp Szechwan pepper or ground black pepper, 1 tsp ground star anise, 1 tsp ground fennel seeds, 1/2 tsp ground cloves and 1/2 tsp ground cinnamon. Store unused spice mix in an airtight container, in a cool dry place.
Nutrients Per Serving
Nutrients per serving: 1,014 calories, 66 g fat, 78 g protein, 2 g fibre, 27 g carbohydrates, 893 mg sodium. Excellent source of vitamin D, vitamin B1, vitamin B2, niacin, vitamin B6, magnesium, iron and zinc.

Lomo de cerdo


2- 1 pound pork tenderloins loin
4 garlic cloves, minced
2 tablespoons dijon mustard 
olive oil
the juice and zest of 3 lemons 
2 rosemary sprigs
salt and pepper

To make the marinade, combine the lemon juice and zest, garlic, dijon mustard. Slowly add about 1/2 cup olive oil while mixing with a fork (like making a salad dressing) add black pepper. Place the pork and the rosemary sprigs in a large enough resealable plastic bag and add the marinade. Make sure the pork is completely covered with the marinade. Squeeze the air out and seal the bag. Marinate the pork in the refrigerator for at least 6 hours but even better, overnight. 
Preheat the oven to 425 F.
Remove the tenderloins from the marinade. Add salt and pepper to the tenderloins. In a oven-proof saute pan, heat 4 tablespoons of olive oil. Sear all sides of the pork until golden brown. Place the pan in the oven and roast the pork for 20 minutes  or until the meat registers 145 F.  Take it out of the oven, cover the pork with aluminum foil and allow it to rest for 10 minutes before cutting.   

To make the Cranberry-Raspberry Sauce

2 tablespoons butter
1 shallot, finely chopped 
1 cup red wine
1/4 cup orange juice
the zest of 1 orange
2 tablespoons sugar
12oz raspberries, fresh or frozen
1 cup of cranberries, fresh or frozen 

Melt the butter and add the shallot and cook, stirring occasionally for 3 minutes. Add in the rest of the ingredients. Also, add the juice that the meat has released from resting. Cook over medium heat until sauce thickens, about 20 minutes stirring occasionally