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  • Braised Country Spare Ribs Recipe - Entrée | You're the Chef
    style spare ribs about 3 lbs 1 2 tsp salt 1 2 tsp ground black pepper 1 2 c sliced onion 3 4 c sliced carrots 3 4 c sliced celery 1 tsp fresh chopped garlic 15 oz can tomato sauce 15 oz can Furman Directions Procedure Over high heat brown the bacon in a heavy bottom saucepan When the bacon is crisp remove it from the pan and add the seasoned salt pepper ribs Brown them on all sides Add the onions carrots and celery and cook them until they become bright in color Add the tomato sauce cooked bacon and garlic Lower the heat to simmer and cover the pan Cook the ribs on the top of the stove for about 1 hour Add the lima beans continuing to cook the ribs for an additional 1 2 hr or until they are tender Chef Paul Tip You can add a little water to the pan if the tomato sauce becomes too thick or dry during simmering You can also place the ribs in a 275 F oven and cook them for about 2 hours covered This will be a gentler heat than the stovetop and will give you

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=159 (2016-02-13)
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  • Braised Lamb in Cabernet Franc with Currants and Dried Plums Recipe - Entrée | You're the Chef
    water 10 each dried plums pits removed 1 2 c dried currants 1 Tbsp salted butter cold cubed 1 tsp lemon zest finely chopped 1 tsp parsley chopped fine to taste salt to taste ground black pepper Directions Procedure Season the meat with the salt and pepper Heat a large braiser or sauté pan over high heat Add the olive oil When it ripples add the pieces of lamb and sauté until browned on all sides about 5 minutes Do not overcrowd the pan with the lamb or it will steam and not brown Repeat this process until all the lamb is browned on all sides Remove any browned lamb to a side pan Add all of the vegetables to the same pan and continue cooking until they are lightly browned Sprinkle the flour on the vegetables Stir until the flour is absorbed Return all the lamb to the pan and add the thyme wine tomato puree stock plums and currants and bring to a boil Simmer covered on top of the stove over low heat for about 1 1 2 hours or until the lamb is fork tender Using a slotted spoon or spider carefully transfer the lamb vegetable

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=293 (2016-02-13)
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  • Char Grilled Thai Pork Loin Recipe - Entrée | You're the Chef
    2 lb pork loin butterflied 1 2 c molasses 1 Tbsp finely chopped fresh ginger 1 Tbsp finely chopped fresh garlic 1 Tbsp tamarind paste or fresh lime juice 2 tsp salt 1 tsp ground black pepper Directions Procedure Combine molasses garlic ginger tamarind salt and pepper thoroughly Coat the pork thoroughly and marinate at least 1 hour or overnight Grill the pork turning frequently over medium heat for 5

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=160 (2016-02-13)
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  • Chilled Roasted Pineapple Ginger Pork Loin with Oriental Vegetable Pasta Salad Recipe - Entrée | You're the Chef
    of coconut Step 2 Salad 1 lb spaghetti cooked 1 bun broccoli cut into small flowerets 1 each can baby corn drained 1 c shiitake mushrooms sliced 1 bun scallions thin sliced 1 c carrots shredded 1 c red sweet peppers thin sliced 1 c celery bias sliced Step 3 Dressing 2 c oriental dressing 2 Tbsp sesame oil 1 2 c hoisin sauce 1 2 c black bean sauce Step 4 Garnish 1 4 bun fresh parsley chopped 2 Tbsp toasted sesame seeds Directions Step 1 Pork procedure Combine the dried spices in a bowl Rub them into the surface of the pork Combine the remaining liquid ingredients with the garlic and ginger Pour them over the pork in a plastic or aluminum bowl Cover and marinate at least 48 hours When you are ready to roast the pork remove it from the marinade and place it on a short sided roasting pan or baking sheet Roast it at 350 F for about 90 minutes basting with the remaining marinade during the last 45 minutes if desired Remove the pork from the oven and allow it to cool completely before slicing it Step 2 Salad procedure For the salad

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=161 (2016-02-13)
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  • Four-Peppercorn Pork with Four-Fruit Chutney Recipe - Entrée | You're the Chef
    per slice 1 4 c mixed peppercorns 1 4 c sugar 1 Tbsp whole thyme leaves 1 Tbsp salt 1 4 c butter melted 1 4 c brandy 1 4 each water or chicken bouillon or pork stock Directions Fruit Chutney procedure Add all the ingredients into a 1 quart sauce pot Bring the liquid to a boil reduce the heat to allow the fruit to simmer for about 20 minutes until the lemon peel has softened and become translucent The chutney can be served warm or made several days ahead and chilled Peppercorn Pork procedure Take the pork loin slices and place them in between two pieces of plastic wrap Using a heavy bottom pot or meat mallet pound lightly so that the pork flattens and spreads After they are pounded keep them refrigerated until you are ready to cook them Grind the peppercorns in a coffee or spice grinder You can use ground peppercorns or ground pepper if you like Combine them with the sugar salt and thyme Coat the pork on both sides with the pepper mixture Heat a sauté pan Add the butter and the pork cooking on both sides until they are lightly brown Remove

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=162 (2016-02-13)
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  • Julienne Pork & Vegetables with Quick Cook Rice Recipe - Entrée | You're the Chef
    1 2 c shiitake mushrooms stems removed caps cut into julienne strips or button mushrooms 1 4 c soy sauce 1 4 c hoisin sauce 1 4 c rice wine 1 2 c water or chicken bouillon or chicken stock 1 c instant quick cooked rice 1 4 c parsley chopped fine 1 2 tsp black pepper ground 1 2 tsp salt Directions Procedure Heat oil until very hot over high heat Add the garlic and stir while it cooks until it turns light golden brown Add the pork and stir until the pork has separated the steam from the pork has dissipated and the pork has browned Add the vegetables cooking them over the high heat until they become bright Add the liquids spices and the hoisin sauce stirring them until they are mixed in well and they come to a boil Add the parsley and the rice cover with a lid and turn off the heat Follow the directions on the package for resting time for the rice Fluff the entire dish to distribute the rice and serve with a smile If you use dried garlic you do not have to brown it If you would like to

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=163 (2016-02-13)
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  • Mediterranean Grilled Lamb Pita Recipe - Entrée | You're the Chef
    1 2 each red bell pepper seeded 1 2 each yellow bell pepper seeded 1 each zucchini trimmed and sliced into slabs 1 each yellow squash trimmed and sliced into slabs Toppings 1 2 head romaine lettuce trimmed and sliced thin 1 c Feta cheese drained and crumbled 4 each pita bread 8 inch diameter cut in half 1 lb tomatoes as needed baba ghanoush eggplant puree Directions Oil mixture procedure Combine all the oil mixture ingredients Lamb procedure Pour half of the oil mixture over the lamb and rub it onto the meat Marinate at least 24 hours Vegetables procedure Pour the rest of the oil mixture over the vegetables at least 3 hours before cooking Grilling procedure Over high heat on the lower rack of the grill brown the lamb evenly on both sides Place the lamb on the upper rack or cooler side of the grill and continue cooking until desired doneness is achieved While the lamb is finishing cooking grill the vegetables until they are charred and tender Remove them from the grill and chop or cut them into thin strips Remove the lamb to a tray and let it rest for 5 minutes before carving

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=164 (2016-02-13)
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  • Mid-Western Brined & Grilled Smoked Pork Recipe - Entrée | You're the Chef
    boiling water 1 4 c kosher salt 1 c maple syrup 1 4 c sugar 1 2 c Southern Comfort 4 each bay leaves 5 each allspice berries or 1 tsp ground allspice 4 tsp vanilla extract 1 qt ice cubes Pork 3 lb center cut pork chops or boneless pork loin cut into 6 pieces as needed wood grill smoking chips soaked in water for at least 3 hours Directions Brine procedure Bring the water to a boil in a 4 quart soup pot Add the salt syrup sugar liquor bay leaves and allspice and boil until the sugar is dissolved Add the vanilla and the ice and stir until the cubes have melted and cooled the brine Pork procedure Trim the pork loin or chops by removing any heavy silver skin or gristle Place the pork loins in a large plastic or stainless steel bowl Pour the brine over the pork and allow the meat to soak for at least 24 hours rotating the meat at least once Grill the pork over medium high heat adding wood chips just prior to the grilling process for the smoke flavor that you prefer The pork should take about 15 minutes

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=165 (2016-02-13)
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