Recipe Talk

A few years ago(maybe 5) I saw a recipe on food network - maybe Tyler Florence - on a roast covered in oil and low cooked in the oven. This was THE BEST roast....but I forget the temps and times......a search on foodtv.com produced nothing either.

Can anyone help me??

Tyler Florence recipe
Ultimate Roast Pork Loin with Baked Stuffed Apples & Cider Gravy and Braised Savoy Cabbage.

Ultimate Roast Pork Loin

Episode TU0110 #

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http://www.foodnetwork.com/food/episode_archive/0,1904,FOOD_10228_225,00.html

May 27, 2006 9:30 AM ET/PT
Aires again.

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Brined Grill-Roasted Pork Loin Recipe courtesy Tyler Florence


Recipe Summary

Cook Time: 45 minutes
Yield: 10 servings

2 tablespoons coriander seeds

2 tablespoons mustard seeds

1 tablespoon juniper berries

1 tablespoon whole black peppercorns

1/2 cup sugar

1 cup kosher salt

2 cups water

1 bunch fresh thyme leaves

2 bay leaves

1 (4 to 5 pound) bone in pork loin roast

Extra-virgin olive oil

Freshly ground black pepper

In a small dry skillet over medium heat toast the coriander, mustard seeds, juniper berries, and peppercorns until fragrant, about 1 minute.

Put them on a plate to cool. In a bowl mix the sugar and salt with 2 cups of water until dissolved. Put the pork roast into a deep bowl or a large plastic bag. Pour in the sugar and salt water.

Add the toasted spices, thyme, and bay leaves. Add more water until the meat is covered. Let it sit in the brine in the refrigerator for 2 to 6 hours.

Remove the pork roast from the brine about 1/2 hour before you will be ready to cook it to allow it to come up to room temperature. When ready to cook, heat a grill to high heat. Dry the pork, rub it with olive oil, and season it with pepper. Sear the pork on all sides to get grill marks. Move the roast to an upper rack (or over indirect heat) and put a drip pan underneath it. Cook the pork until the internal temperature reaches 145 degrees F, about 30 to 45 minutes. Remove to a platter, cover loosely with foil, and allow it to rest for 10 minutes.

Before carving, add any accumulated juices to the drippings in the pan. Spoon these over the sliced pork.

Episode#: FO1E28

Tyler Florence

Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches

Copyright 2001 Television Food Network, G.P. All rights reserved

Cook Time: 2 hours
Yield: 8 servings

1 center-cut bone-in pork roast, about 5 pounds

1 gallon water

1 cup kosher salt

1 cup brown sugar

1 tablespoon whole peppercorns

1 bunch fresh thyme, divided

Salt and freshly ground black pepper

Olive oil

4 carrots, peeled

1 head garlic, split

1 onion, halved

2 shallots, halved

1 pound sweet Italian sausage

2 garlic cloves, slivered

Pinch red pepper flakes

Pinch fennel seed

1 1/2 pounds broccoli rabe, trimmed

2 cups chicken stock

2 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon whole mustard seed

2 tablespoons fresh tarragon

1 dozen peaches

2 cups apple juice

1 tablespoon butter

Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher?s twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.

Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is wilted.

Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft.

Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.

Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving.

Episode#: FO1C09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Shrimp and Oyster Gumbo with Okra Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 2 hours 15 minutes
Yield: 6 servings
User Rating:

Shrimp Stock:

1 1/2 pounds jumbo shrimp, with heads and shells

1 blue crab

1 onion, halved

2 bay leaves

5 sprigs fresh thyme

1/4 teaspoon cayenne

2 tablespoons Old Bay seasoning

2 lemons, halved and squeezed

Gumbo:

1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

2 yellow onions, chopped

2 celery stalks, chopped

1 green bell pepper, chopped

4 garlic cloves, finely chopped

1 pound okra, cut into 1/4-inch slices

1 teaspoon sea salt

1/2 teaspoon cayenne

1/2 teaspoon Old Bay seasoning

1 (15-ounce) can chopped tomatoes, drained

3 bay leaves

3 fresh thyme sprigs, leaves striped from the stem

2 quarts Shrimp Stock

1 1/2 pounds reserved peeled shrimp

1 pint raw, shucked oysters (about 20 pounds unshucked)

3 cups cooked long-grain white rice

Chopped flat-leaf parsley and green onions, for garnish

Crusty French bread

Fire Water, recipe follows

To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.

To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.

Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.

To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.

Tyler Florence Episode#: FO1D10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Fire Water Recipe courtesy Tyler Florence

Cook Time: 30 minutes
Yield: 1 cup

12 cayenne chiles, stems removed

2 garlic cloves

1/2 yellow onion

1/2 lemon, juiced

1/2 cup white wine vinegar

1 cup water

1 teaspoon salt

1 teaspoon sugar

Place all ingredients in a heavy saucepan and slowly bring to a simmer over medium heat. Simmer for 20 to 30 minutes. Remove from heat and cool slightly. Pour the mixture into a blender and puree until smooth. Pass the hot sauce through a mesh strainer lined with cheesecloth, if desired.

Episode#: FO1D10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved