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Tag Archives: Holiday Dish

Recipe: Pomegranate-Glazed Pork Roast

Pomegranate-Glazed Pork Crown Roast Slice

Pomegranate-Glazed Pork Crown Roast Slice

The team at POM was generous enough to send me some of the new POM Wonderful POM POMs Fresh Arils to try out. What’s great about this POM product is that it saves you the hassle of having to seed a pomegranate yourself.

The POM POMs can be used on yogurt, granola, a salad. There are many ways to use the arils, but I chose to use them to make a Pomegranate-Glazed Pork Roast. The acidity of the pomegranate juice and arils really went well with the fattiness of the pork.

Ingredients:

  • 6-8 pound pork roast (tenderloin or crown roast)
  • 1 cup POM POMs Fresh Arils
  • 2 cups POM pomegranate juice
  • 1/4 cup sugar
  • 2 TBSP Creole (or dijon) mustard
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 375F.
  2. Pomegranate Glazed Pork Crown Roast

    Pomegranate Glazed Pork Crown Roast

  3. Prep the pork roast by seasoning with salt and pepper and placing in a roasting pan.
  4. To make pomegranate glaze, combine pomegranate juice, sugar and mustard in a sauce pan over medium heat. Whisk together all ingredients. Boil until roughly 1/2 cup of liquid remains. Then set aside to cool and thicken.
  5. Drizzle 1/4 of the glaze over the pork roast and place the roast in the oven. Glaze the roast two more times during roasting. Make sure some glaze remains.
  6. Cook until pork temperature registers between 145F to 160F. Remove from oven to rest.
  7. After resting, cut roast into slices, drizzle with remaining glaze and garnish each portion with POM POMs arils.

This was a dish I made for Christmas, but it’s a great meal for a dinner party. The pomegranate and pork work really well together, especially with the added kick of the Creole mustard.

Using the POM POMs arils will give the dish a little crunch and another nice pop of flavor. For more POM product recipes, you can visit the POM recipes page. To learn more about POM POMS Fresh Arils, visit the POM product page.

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Posted by on January 22, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Boudin Cornbread Dressing

Boudin Cornbread Dressing

Boudin Cornbread Dressing

I’ve been making this dressing recipe for years and it’s always been a hit. However, in the past, I made it without meat. This year, I added boudin and it made it even better.

That said, a meatless version is just as solid of a holiday side. Sometimes I add in some jalapeños, too.

Ingredients:

  • 4 cups cornbread, crumbled
  • 10 slices of bread of your choice, dried and cubed
  • 2 boudin links, casing removed
  • 1 1/2 cup celery, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1 cup onion, diced
  • 1/2 tsp salt
  • 1 tsp Cajun seasoning
  • 1 cup reduced sodium chicken broth
  • 2 eggs, lightly beaten

Directions:

    Boudin Cornbread Dressing

    Boudin Cornbread Dressing

  1. Preheat oven to 325F.
  2. In a large bowl, combine cornbread and bread cubes.
  3. In a large skillet, over medium-high heat, saute boudin, celery, onion and peppers until vegetables are tender. Combine with bread mixture.
  4. Add seasoning, egg and chicken broth.
  5. Spoon dressing into a lightly greased 3-quart baking dish. Bake, covered, for 45 to 50 minutes.
  6. Cut and serve.

When choosing a bread to complement the cornbread, it’s probably best to use white, but wheat will work. Just make sure it’s pretty dry. If you don’t have time to dry the slices, just toast them until well done.

In place of boudin, you can also use sausage in patty form. Just make sure it’s cooked fairly thoroughly while it’s in the skillet.

 
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Posted by on January 12, 2012 in Cookin', Recipes, Sides

 

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Recipe: Duck Confit

Duck Confit

Duck Confit

During the holiday season, if you’re looking for an alternative to turkey and ham, I highly encourage you to consider duck. Duck is one of the richest meats on the market and it’s become one of my favorite.

Making Duck Confit doesn’t require much. You just have to let the duck cook slowly in it’s own fat. Once it’s done, it should fall off the bone.

Ingredients

  • 4 duck legs with thighs
  • 4 duck wings
  • 8 cloves garlic, peeled
  • 2 TBSP salt
  • 1 TBSP cracked black pepper
  • 2 shallots, minced
  • 2 TBSP dried thyme
  • 1 cup rendered duck fat

Directions:

  1. Preheat oven to 225F.
  2. Poke several holes in the duck pieces’ skins so the fat can breath.
  3. In a large skillet or dutch oven, place all seasoning, shallots and garlic in the bottom with the duck fat. Place in oven until duck fat is melted.
  4. Put in the duck pieces, skin side up and cook until the duck is tender and can be pulled from the bone (about 3 hours).
  5. Remove from oven, let cool, then serve. Save the duck fat.

Whatever you do, do not discard the duck fat! Duck fat is perfect for cooking potatoes, other vegetables or anything that you would normally use bacon grease for.

As for the duck meat, you can serve it however you choose — in a salad, with pasta, curry, etc. Duck is very versatile so the possibilities are nearly endless. Save a turkey, roast a duck.

 
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Posted by on November 24, 2011 in Cookin', Entrees, Recipes

 

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Recipe: Grits Souffle

Cooking the Grits

Cooking the Grits

If you’re looking for a Southern dish to accompany your holiday feast(s), try this Grits Souffle. It’s a great substitution for cornbread dressing.

The bacon, jalapeño, chives and cheese all complement the grits very well. This recipe is a little time sensitive, but it doesn’t require too much attention.

Ingredients

  • 6 eggs
  • 1 cup stone-ground grits
  • 1 cup chopped bacon
  • 1/2 cup heavy cream
  • 1 jalapeño, seeded and diced (optional)
  • 2 cups grated cheddar
  • 2 TBSP chives
  • 4 cups milk or chicken broth
  • Grits Souffle Ready to Bake

    Grits Souffle Ready to Bake

  • Salt and pepper, to taste
  • Unsalted butter (for casserole dish)

Directions:

  1. Preheat oven to 350F.
  2. Butter a 2-quart casserole or baking dish.
  3. Bring 4 cups of milk or chicken broth (or any combo of the two) to a simmer in a large saucepan, gradually whisking in the grits.
  4. Reduce heat to low and gently simmer the grits, stirring often, until grits begin to thicken. Continue cooking and stirring for approximately 1 hour. (If the grits get too thick, add in an additional 1/4 cup of liquid as necessary.)
  5. Remove from heat and let cool.
  6. Grits Souffle

    Grits Souffle

  7. Meanwhile, place chopped bacon in a separate bacon dish and cook in over for approximately 20-30 minutes (until crisp). Transfer to paper towels to drain when crisped.
  8. Whisk eggs and cream in medium bowl and whisk into grits in 3 additions.
  9. Stir in 1 3/4 cups cheddar cheese, chives, jalapeño, bacon, salt and pepper.
  10. Transfer grits mixture to buttered casserole dish and sprinkle remaining cheese on top.
  11. Bake dish until golden and just set in the middle, about 1 hours.
  12. Let cool for 10 minutes then serve.

This dish is guaranteed to be a hit at your holiday festivities. Feel free to add additional bacon or jalapeño to flavor it to your palette.

 
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Posted by on November 16, 2011 in Cookin', Recipes, Sides

 

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