Cut a slash in fresh chestnuts with a sharp knife. Roast in shallow baking pan in 450° oven for 5 to 6 minutes. Cool and peel. Coarsely chop fresh or canned chestnuts. Split each tenderloin lengthwise, cutting to, but not through, opposite side; open out ..

In an 8- to 10-inch frying pan over high heat, boil orange and lemon juices, uncovered, until reduced to about 2/3 cup; stir often to prevent scorching. Set glaze aside. If desired, score skin of pork leg with a sharp knife to make a 1-inch diamond ..

1. In a 2-gallon re-sealable plastic bag, combine the orange peel, smoked paprika, coriander and sumac. Add the pork tenderloin, seal the bag and turn to coat the meat thoroughly with the seasonings. Refrigerate overnight. 2. Preheat the oven to 375°. On a ..

1. Set out a large heavy skillet having a tight-fitting cover. 2. For Meat—Set out pork. 3. Trim off any excess fat. Using a sharp knife cut meat lengthwise about two-thirds through. 4. Set out prunes. 5. Using a sharp knife, remove pits from prunes. ..

Place meat in a close-fitting glass dish. Mix sugar, salt, cumin seeds (if used), and cardamom (if used); rub onto meat. Cover; refrigerate for 24 to 36 hours. Discard juices; rinse meat well under cool running water, rubbing to release salt. Pat dry. To set ..

1. Preheat oven to 450°F. 2. Mince rosemary, garlic and parsley. Dice salami, prosciutto and cheese. Mix ingredients in a bowl with capers and 1/3 cup olive oil. 3. Cut 2 lengthwise slits along the side of the pork. Fill each opening with stuffing

1. Combine the salsa ingredients and blend well. Refrigerate overnight. 2. Preheat oven to 350°F. Score the top of the pork loin and place in a shallow pan. 3. Mix brown sugar, vinegar, nutmeg and salt. Rub mixture over pork loin. 4. Roast for 1 1/2 hours or ..

In a large Dutch oven brown roast in hot lard. Add the 4 cups water, onion, 2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, till meat is nearly tender, 1 1/4 to 1 1/2 hours. Add carrot pieces and sliced ..

In a large bowl, mix together all the marinade ingredients. Place pork tenderloin in a rectangular baking dish and pour marinade over it. Cover and refrigerate for 24 hours, turning occasionally. Drain and reserve the marinade. Roast at 350° F.for 2 1/2 ..

Combine pineapple, green and red pepper, onion, parsley, chives, lemon juice, oil, salt, cayenne pepper and white pepper. Cover and refrigerate 2 hours. Place roast on trivet in broiler pan. Convection Roast at 325°F until well done . During last 10 minutes ..

Preheat oven to 275°F. Place all ingredients except roast in large skillet. Saute about 4 minutes over high heat, stirring occasionally. Cool. Meanwhile, place roast in baking pan, fat side up. Make several large slits in meat with a knife, being careful not ..

In a shallow roasting pan, place ribs meaty side down. Roast at 450° for 30 minutes. Remove meat from oven; drain excess fat from ribs. Turn ribs meaty side up. Lower oven temperature to 350°; continue roasting ribs for 1 hour. Combine in a small bowl, ..

1. In a bowl, combine the chopped garlic, rosemary and thyme, whole-grain mustard, dried lavender and 1/4 cup of the olive oil. Add the pork loin and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 6 hours or overnight. Remove ..

Cut about 20 slits into the fatty portion of the roast, and into each slit tuck 1/2 clove of garlic and a few fennel seeds. Rub entire roast well with salt and pepper. Cover with aluminum foil and refrigerate overnight. Bring roast to room temperature before ..

In a stock pot heat the olive oil and saute the corn, onion, chilies, and celery in olive oil for 3 to 5 minutes. Add the garlic, chicken stock, and corn cobs, and boil for 15 to 20 minutes or until tender. Remove the cobs. Stir in the cilantro, and season to ..