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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fennel And Garlic Bone-In Pork Loin

Fennel And Garlic Bone-In Pork Loin (23)

This was a special Easter for Steve and me, it was our 10th one together. To make it extra special and served family-style is my Garlic And Fennel Bone-In Pork Loin along with my Garlic Roasted Potatoes With Sautéed Peppers and Lemon Pepper Asparagus. 

I’ve posted links, for both, my other two recipes, they’re available at the end of this post.

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Cesar Dressing

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Cesar Dressing

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Olive Oil

Dijon Mustard

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Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Yields: 4 servings (@ 2 chops per person)
Equipment: Roasting pan with a rack, food processor, plastic meat cutting board, Chef’s knife, whisk, large glass measuring cup

Ingredients:
1 5-pound bone-in pork loin, bones French cut
6 garlic cloves, roughly chopped
1/3 cup of rosemary leaves, chopped
2 tablespoons of lemon zest (2 lemons)
2 tablespoons fennel seeds
2 tablespoons of Creamy Caesar dressing
1 heaping tablespoon of Dijon mustard
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Pan Gravy:
1/4 stick of unsalted butter
1/2 cup of all-purpose flour
3 1/2 cups of unsalted chicken broth
1/4 cup (4 tablespoons) of the pan drippings
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 400-degrees F.
Note: Pork loin needs to be at room temperature. Allow the meat to sit out for 30 minutes before cooking.

Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a food processor fitted with the metal blade, process the garlic, rosemary, and fennel seeds until roughly chopped. Add the Caesar dressing, olive oil, Kosher salt, and fresh ground black pepper until it becomes a smooth paste. Transfer the mixture to a small mixing bowl, add the lemon zest, mix to combine.

Rub the mixture all over the top of the pork and roast for 1 to 1 hour and 15 minutes, or until the internal temperature is between 140 and 145-degrees F. Remove from the oven, transfer to a meat-safe cutting board and cover tightly with foil. Allow the pork to rest for 30 minutes. Slice between the bones and serve immediately.

While the pork is resting start the pan gravy.
Carefully pour the hot liquid from the roasting pan through a mesh sieve into a measuring cup. This will allow you to see how many pans dripping liquid you have.

Place the roasting pan on top of the stove on medium-high heat. Add the butter and allow to melt. Once the butter’s melted, add the flour, whisk to combine until a smooth paste (*roux) forms and is blond in color. Still whisking slowly add the pan drippings and chicken broth, bring to a simmer. Continue to whisk, the *roux will cause the gravy to thicken. Add the parsley, stir to combine. Transfer the gravy to a large glass measuring cup.

*Roux is a 1:2 ratio of fat to all-purpose flour.

 

Garlic Roasted Potatoes With Sauteed Peppers

 

Sautéed Asparagus With Lemon Pepper

 

 

 

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Braised Cabbage With Potatoes And Smoked Sausage

Brasied Cabbage With Potatoes And Smoked Sausage (2)

Brasied Cabbage With Potatoes And Smoked Sausage (1)

My Braised Cabbage With Potatoes And Smoked Sausage, in a somewhat simpler style, is a dish I grew up eating. My mom made cabbage and potatoes as a side dish never as the main meal. She always added salt pork to flavor the dish. Now, don’t get me wrong, it was delicious I just thought I’d update the dish and make it a complete one-pot meal. I’m leaving out the salt pork and adding smoked sausage along with a few other ingredients. Full of flavor, my Braised Cabbage With Potatoes And Smoked Sausage is a delicious one-pot meal.

When making a one pot meal, I like to have all my ingredients ready. Let’s start with getting the prep done for this dish.

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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 12-inch deep sided frying pan with a lid, serving bowls, Chef’s knife

Ingredients:
2 tablespoons olive oil
4 cups smoked sausage, smoked turkey sausage, or kielbasa, 1-inch pieces (cut lengthwise then cut the halves lengthwise in half, next, cut them across into quartered half moons)
1 large head of cabbage, core removed, sliced very thin
1 1/2 cups of green onions, sliced thin (reserve green tops for garnish, slice the tops on the bias)
3 cups carrots, (cut the same as the smoked sausage)
4 cups 1 inch cubed Yukon gold/red potatoes
4 cloves garlic, minced
1 Fresno chili, seeded and minced
2/3 cup unsalted chicken broth
3 tablespoons apple cider vinegar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon fennel seeds
2 tablespoons fresh Italian flat leaf parsley, finely chopped (substitute 1 tablespoon of dried parsley flakes)

Directions:
First, have all the vegetables prepped. Have the pan preheating on medium-high heat. Add the olive oil. Drop in the diced onions, diced carrots, minced garlic, minced Fresno chili, Kosher salt, and freshly cracked black pepper. Stir and cook for 2 to 3 minutes. Add the green onions, fennel seeds and toss those through. Cook for another 1 to 2 minutes. Next, add the diced smoked sausage to the vegetables, continue stirring. Next, top with the cubed potatoes and toss through.

Next, add half of the sliced cabbage. Toss the cabbage through with the hot vegetables allowing the cabbage to wilt down, another 2 to 3 minutes. Once that’s happened, add the remaining cabbage and repeat. Season with a sprinkling of Kosher salt and fresh ground black pepper to taste. Pour the chicken broth and apple cider vinegar over the cabbage. Place the lid on, turn the heat down to medium, and cook for 30 minutes.

Remove the lid, increase the heat to medium-high, cook uncovered for another 10 minutes or until the pan juices evaporate and the cabbage just starts to brown.  Add the green onion tops and finely chopped parsley.

Ladle into porcelain bowls and serve hot.

 

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Pappardelle With Sweet Italian Sausage, Mozzarella, And Fresh Basil

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle (2)

Sweet Italian Sausage, Mozzarella, and Basil Over Pappardelle

Great quality ingredients are what make this pasta dish delicious. A good white wine, unsalted chicken stock, and the pasta cooking liquid are what pull the sauce together for this dish. It’s really just about keeping it simple. This is my Pappardelle With Sweet Italian Sausage, Mozzarella, And Fresh Basil.

Sweet Italian Sausage

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Prep Time: 15 minutes
Cook Time 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: small sauté pan with a glass lid, indoor grill pan, a rondeau (deep-sided frying/braising pan), 6-quart saucepot, colander, heavy grill press

Ingredients:
1 pound of sweet Italian sausage grilled and sliced
1 pound of Pappardelle
8 ounces of fresh Mozzarella, 1-inch cubes
2 tablespoons of olive oil
1 leek, (about 1 cup) cleaned and thinly sliced into half-moons
1/2 cup of red onion, finely diced
3 cloves of garlic, minced
1/4 cup, each, of red, yellow, and orange bell peppers finely diced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon of dried oregano
1 teaspoon fennel seeds
1 cup white wine, Pino Grigio
1 1/2 cups of unsalted chicken stock
1 cup of fresh basil leaves
3 tablespoons of flat-leaf Italian parsley finely chopped

Directions:
Prep all the vegetables first. Clean and slice the leeks, finely dice the red onion, bell peppers, and mince the garlic. Transfer all the vegetables to a large plate and set aside.

Prep the fresh herbs and dice the fresh Mozzarella cheese into 1-inch cubes. Transfer into 2 small bowls. Set aside.

To prepare the sausage, prick each of the links with a fork approx. three times on each side. Place the links into a small sauté pan. Cover with 1/2 cup of unsalted chicken broth. Turn the heat to medium-high and cover. Poach the sausage links in the broth for about 10 minutes or until links are no longer pink and the internal temperature reads 150-degrees F.

Transfer the sausage links to a plate. Preheat an indoor grill pan over medium-high heat. Arrange all the sausage links on the grill pan. Place a grill press over the links to ensure even grilling. Grill for 2 to 3 minutes, per side. Once all the links have grill marks on both sides transfer the links again to a plate. Carefully remove the hot grill pan from the stovetop. Slice the grilled links on a bias and transfer to a bowl.

In a preheated large rondeau (deep-sided frying/braising pan) over medium-high heat, add in the olive oil, dried oregano, fennel seeds, and crushed red pepper flakes. Add the sliced leeks to the pan stirring frequently. Cook for 2 to 3 minutes or until soft.

Next, add in the diced red onion and bell peppers. Season with Kosher salt and fresh ground black pepper. Continue cooking for 3 to 5 minutes or until all the veggies soften. Finally, add the minced garlic, stir through and cook for 1 minute more.

Have a pot of salted boiling water ready on the back burner.

Add white wine, unsalted chicken stock, and grilled sliced sausage. Bring everything up to a boil, then reduce the heat to medium-low, simmer for another 10 minutes.

In the meantime, drop the pasta. Cook the pasta, to al dente, following the instructions on the package, usually about 10 minutes.

Once the pasta is al dente, using a pair of tongs transfer the pasta to the pan containing the grilled sausage and vegetables. Toss the pasta through. The pasta may absorb most of the liquid. If this is the case, add 1 or 2 ladles of the starchy pasta cooking liquid and toss. Turn the heat off, and transfer to a large serving platter. Add the diced fresh mozzarella basil leaves, and finely chopped parsley. Serve immediately.

There you have it, Pappardelle With Sweet Italian Sausage, Mozzarella, And Fresh Basil.

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