RecipeHive

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Rotisserie Porchetta Recipe

Posted by in Shared Member Recipes

How can you go wrong with pork wrapped in fatty pork? You can’t, which makes this porchetta such a great holiday treat.

This porchetta gets a double dose of pork: a brined pork loin on top of pork belly that’s been scored and rubbed with an aromatic mixture of spices, herbs, garlic, and lemon zest. The whole affair was rolled, tied tightly, and slowly cooked on the rotisserie until the skin blistered and crackled.

You probably don’t need me to tell you how delicious this was. How can you go wrong with pork wrapped in fatty pork with crunchy skin? The impressiveness of this monster roast makes it perfect for the holiday table, but it’s so good that’ll you’ll want to eat it all year.

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Piri-Piri Meatballs

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Fresh piri-piri chiles can be difficult to find in the U.S., so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile, which carries noticeable heat and a delicious fruity flavor. You can also double the sauce recipe and use it on anything from chicken to pasta the next day.

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Lake Charles Dirty Rice

Posted by in Shared Member Recipes

This recipe appears at just about every occasion in Cajun Country. Whether it’s a holiday, funeral, family reunion, or potluck dinner, you can bet there will be at least one form of dirty rice or rice dressing. At the Link family reunion in Robert’s Cove, I counted six versions, all different. The essential ingredients are few, but flavor and texture vary greatly. The main difference between dirty rice and rice dressing is that rice dressing is generally made with ground beef or pork, whereas dirty rice is made with pork and chicken livers. Many people think they don’t like liver, but when it’s balanced with other flavors, the liver taste is not overpowering. I’ve served this deeply flavored rice to many people who claim they hate liver, only to have them love it.›

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Chicken with Puebla Style Mole Sauce – (Pollo en Mole Poblano)

Posted by in Shared Member Recipes

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews’ article The Pride of Puebla.

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Cider-Glazed Turkey with Lager Gravy

Posted by in Shared Member Recipes

Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this turkey recipe, he salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that’s been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company, from his home state of Ohio.

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Duck Ragù with Creamy Polenta

Posted by in Shared Member Recipes

INGREDIENTS

1 (4 1/2-pound) whole duck, cut into pieces, skin scored

Sea salt and cracked black pepper

1 leek, white part only, sliced

4 cloves garlic, sliced

3 1/2 ounces smoked pancetta, chopped

10 sprigs thyme

2 tablespoons tomato paste

1/3 cup malt vinegar

1 (14-ounce) can chopped tomatoes

2 1/2 cups port

Amaranth leaves, to serve

Creamy Polenta:

1 liter milk

1 cup instant polenta

1/4 cup (1/2 stick) unsalted butter, chopped

1/2 cup whipping cream

1 1/2 cups finely grated Parmesan, plus extra to serve

Sea salt and cracked black pepper