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Ideas on how to incorporate jellies & butters into your savory main dishes, giving the extra special touch to flavor.
MAINS
Ideas on how to incorporate jellies & butters into your savory main dishes, giving the extra special touch to flavor.Fig Balsamic Roasted Pork Tenderloin
Ingredients
20 oz pork tenderloins
kosher salt (to taste)
1/4 tsp garlic powder
1 1/2 tbsp balsamic vinegar
2 tbsp fig jam
optional chopped parsley for garnish
Instructions
Preheat the oven to 375°F.
Season the pork with salt and garlic powder and place on a baking pan.
Combine the vinegar and fig jam and generously brush it all over the pork.
Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
Let it rest for 10 to 15 minutes before slicing into 8 pieces.
Top with parsley if desired.Pepper Jelly Glazed Salmon
Ingredients:
1 1/2 pound salmon fillet
4 tablespoons (more as needed) of Southwestern Dry Rub
1/2 cup of pepper jelly (more as needed)
Directions:
Take a 1 1/2 pound salmon fillet and trim the belly fat off, along with the very end section closest to the tail. Leave the skin on the salmon
Cut the remaining salmon into even portions. Once you cook the salmon, you will be able to remove the fillets easily from the skin
Sprinkle each salmon filet with 1 tablespoon of Southwestern Dry Rub and then add more as needed. Let the salmon sit for 10-15 minutes to allow the rub to settle in
Place the salmon into a 400 F oven for about 4 minutes. Remove from the oven and apply some pepper jelly (I heated the jelly up a bit to make it easier to spread)
Place back into the oven and cook an additional 3-4 minutes or until a knife inserted into the thickest part of the fish comes out easy and clean. Using a spatula carefully remove the fillet from it’s skin
Serve over a bed of rice and top with scallions
Link: https://simplysundaysfoodblog.com/2016/02/22/pepper-jelly-glazed-salmon2/amp/Apple Butter Roasted Chicken
INGREDIENTS
4-5 pound whole chicken
1/2 cup apple butter
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika (I used smoked paprika)
1 teaspoon crushed red pepper flakes
handful fresh thyme sprigs
3 large garlic cloves, peeled and smashed
kosher salt and pepper
INSTRUCTIONS
Preheat oven to 375°F (I like to use my convection setting for roasted chicken if you have it).
Rinse and pat the chicken dry. Make sure to remove any innards from the cavity and place in a roasting/baking dish big enough to hold the chicken.
Mix together the apple butter and spices.
Gently pull back the skin on breasts of the chicken and rub the apple butter mixture as far down the bird between the skin and the flesh as possible using your hands or a spoon. Do this again on the legs and thighs. Brush any remaining apple butter mixture all over the outside of the chicken.
Season liberally with salt and pepper. Place the thyme sprigs and garlic cloves in the cavity of the chicken.
Roast until internal temperature using a meat thermometer reaches 165°F (about 20 minutes per pound although this will vary by oven and especially if you're using the convection feature which cooks quicker). If chicken is browning too quickly, cover loosely with foil during the roasting process. Spoon the cooking liquids over the chicken 2-3 times while roasting to keep it moist.
Remove from oven once cooked, cover with foil (if not already) and let rest for about 10 minutes before carving and serving.
Link: https://www.rChili Orange Marmalade Baked Chicken
INGREDIENTS
1 1/4 pounds chicken thigh, or tenderloins
1 1/2 tablespoons soy sauce
1 tablespoon chili garlic paste
1 teaspoon rice vinegar
2 tablespoons orange juice
1 tablespoon olive oil
3/4 cup orange marmalade
1/4 teaspoon ginger paste
1 1/4 teaspoon cornstarch
salt and pepper, to taste
INSTRUCTIONS
In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, olive oil, marmalade, ginger paste, and cornstarch.
Arrange the chicken pieces in an oven-safe baking dish. I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this recipe. Salt and pepper the tops of the chicken according to your personal preference.
Pour the marmalade mixture on top of the chicken. Bake the chicken covered at 400°F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.Apple Butter Pulled Pork BBQ Sandwich
Ingredients
1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, diced
2 cups Apple Butter
1 cup Apple Cider Vinegar
1/2 cup honey
1 cup water
2 tablespoons paprika
3 tablespoons spicy brown mustard
2 teaspoons salt
2 tablespoons worcestershire sauce
1 tablespoon sriracha hot chile sauce
1 6-7 pound pork shoulder roast
Buns and slaw for serving
Instructions
Heat the olive oil in a medium-sized saucepan over high heat. Add in the garlic and onion, and cook until just tender and fragrant, about five minutes.
Add in the apple butter, apple cider vinegar, honey, water, paprika, mustard, salt, worcestershire sauce, and chile sauce. Bring to a boil, reduce heat, and simmer until the thickness of a barbecue sauce (about 15 minutes). Reserve about one cup of the sauce for serving.
Place the shoulder roast in a large slow cooker, pour over the remaining barbecue sauce, and cook on low for 8-10 hours, or high for 6-8, or until the pork is tender enough to shred.
Shred pork with two forks. To serve, pile on top of buns, then drizzle with reserved barbecue sauce and top with slaw.
Link: https://wholefully.com/slow-cooker-apple-butter-pulled-pork/Recipes: RestaurantsMenus
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