Best Sweet Pig In A Poke Rsc Recipes
SWEET PIGS IN A BLANKET
Make and share this Sweet Pigs in a Blanket recipe from Food.com.
Provided by LindseyCockrell
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Roll sausages in crescent rolls. You'll have to cut each crescent triange into 2 to 3 pieces to have enough.
- Melt butter in 13x9 glass pan.
- Stir in and melt brown sugar.
- Sprinkle pecans over butter mixture.
- Place rolled up suasages one right next to the other over the butter mixture & pecans.
- Bake at 375 degrees for 25 minutes or until golden brown.
SWEET PIG IN A POKE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. These sweet pokes of pork, peaches and herbs are both easy to prepare and clean up. The pokes are packed with flavors as well!
Provided by mmleverette
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut four pieces of Reynolds heavy-duty aluminum foil, 12 x 15 inches and four pieces of Reynolds parchment paper the same size. To assemble "pokes", top sheets of foil with parchment. Place one pork chop on each piece of parchment. Divide peaches, red onion slices and bell pepper rings evenly between packets. Top with sprig of fresh rosemary, fresh basil, lemon juice, pepper and a drizzle of olive oil. Fold foil and parchment into a package and seal edges. Place on medium-high grill and cook for 20 minutes or until meat reaches 145 degrees F. when tested. Remove from grill and allow to rest for 3 to 5 minutes. The pokes can also be placed on a baking sheet and baked in a 350 degree F. oven for 20 minutes or until temperature is reached.
Nutrition Facts : Calories 472, Fat 26.8, SaturatedFat 6.5, Cholesterol 124, Sodium 92.9, Carbohydrate 15.4, Fiber 3.2, Sugar 10, Protein 41.8
SOUS VIDED PULLED PORK #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. The price for a sous vide cooker has come down drastically from a few thousand dollars to the low hundreds. Finally this incredible technique previously only available to expensive restaurants and famous chefs is now within the means of family cooks. This recipe uses the sous vide's low temperature and long cooking time to infuse deep Rosemary and Bell Pepper flavor into the meat. Tender and juicy pulled pork is amazingly different than pulled pork done the regular way. Rather than typical plastic bags for the sous vide, I have found that aluminum foil gives better conductivity and not as expensive as sous vide bags. The plating of this dish shows one serving.
Provided by dcarch7777
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Directions - Pulled Pork.
- 1. Remove pork shoulder bones and skin.
- 2. Roast and peel bell pepper. Julienne-cut.
- 3. Fold heavy duty aluminum foil into the shape of a bag with pork inside. Add to pork, soy sauce, honey, garlic, rosemary, bell pepper, smoked salt, bacon fat, and Five Spice, and triple fold all edges so that the bag will be watertight.
- 4. Place the pork shoulder aluminum bag in a sous vide cooker with water pre-heat to 155 degrees F. Cover and cook for 24 hours.
- 5. Remove pork from bag. Pork will be nice, tender, very flavorful and slightly pink and can be shredded easily.
- Directions - Mushroom sauce.
- 1. There will be about 1/2 cup of concentrated juice resulted from the sous vide cooking in the aluminum bag. Remote the rosemary sprigs.
- 2. Add heavy cream, wine, garlic paste, cumin and Sungold cherry tomatoes puree to above and sauté mushrooms for 15 minutes.
- 3. Mix tapioca flour with 4 tablespoons of cold water and add to above and simmer for 5 minutes.
- 4. Photo is suggested plating. Sprinkle fresh ground pepper and serve.
Nutrition Facts : Calories 663.2, Fat 46.5, SaturatedFat 19, Cholesterol 162.5, Sodium 3483.6, Carbohydrate 24.8, Fiber 4.8, Sugar 15.5, Protein 35.7
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