RecipeHive

0

Saveur Greek Lamb Burgers

Posted by in Shared Member Recipes

Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.
1

Pork Fajitas with Pan Roasted Corn and Pineapple Salsa

Posted by in Shared Member Recipes

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. packed brown sugar

Kosher salt and freshly ground black pepper

1-1/4 lb. pork tenderloin, cut in 2-1/2×1/4×1/4-inch strips

3 Tbs. olive oil

2 cups fresh or thawed frozen corn kernels

1 cup small-diced fresh pineapple

1/4 cup minced shallot (1 medium)

3 Tbs. chopped fresh cilantro leaves

3 Tbs. fresh lime juice

12 6-inch corn or flour tortillas

0

Old-Fashioned Meat Loaf

Posted by in Shared Member Recipes

This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef and pork insures meatiness, with Worcestershire sauce and chopped vegetables added for good balance. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around.
1

Quick Pork Pho

Posted by in Shared Member Recipes

1 medium onion, peeled, halved through root end

2 chiles de árbol or 1/2 tsp. crushed red pepper flakes

2 garlic cloves, crushed

1 cinnamon stick

2 star anise pods

1 teaspoon fennel seeds

1 1″ piece ginger, peeled, crushed

8 cups low-sodium chicken broth

2 tablespoons vegetable oil

2 bone-in pork shoulder steaks (about 12 oz. each)

Kosher salt and freshly ground black pepper

8 ounces thin rice stick noodles

Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)

0

Roast Pork Tenderloin with Carrot Romesco

Posted by in Shared Member Recipes

1/4 cup pine nuts

11/2 pound small carrots, peeled, halved lengthwise if larger

5 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1 large pork tenderloin (about 11/2 lb.)

1 small garlic clove, finely grated

1 tsp Aleppo pepper or 1/2 tsp. crushed red pepper flakes

2 tablespoons red wine vinegar, divided

2 cups spicy greens (such as watercress or baby mustard)