Here are the submissions for this week's R,S,C! I'm hoping to be invited to dinner soon. Enjoy!
From Ian at The Gallumphing Gourmand using maple, pork AND chocolate!:
Maple-Glazed Pork Roast with Raisins, Pine Nuts and Chocolate
Preparation time less than 30 mins
Cooking time over 2 hours
2 tbsp olive oil
2 kg (4 lbs) pork shoulder roast
2 medium onions, sliced
3 carrots, peeled and sliced
3/4 C red wine
3/4 C chicken stock
1/2 C maple syrup
salt and freshly ground black pepper
3/4 C red wine vinegar
1/4 C sugar
2 tbsp dark chocolate, chopped
1/2 C raisins
1/4 C pine nuts, toasted on a dry pan, or hot oven until golden for three
Enough rice for 6 people
Pre-heat oven to 180C/350F/Gas 4.
Place a large saucepan, or dutch oven on high heat.
When very hot add the olive oil and brown the roast on all sides. Remove
the roast from the pot and set aside.
Add the onion and stir on heat for a minute until the onion is slightly
golden. Add the roast back into the pot, then add the sliced carrot, red wine,
chicken stock and maple syrup, and bring to the boil.
Season with salt and pepper, cover, and place in the pre-heated oven.
Cook for 2 - 2.5 hours, until the meat is tender and falling apart, basting
every 20-30 minutes. Make sure the liquid does not completely boil away,
adding some more chicken stock or wine if necessary. While the meat is cooking, place the red wine vinegar and the sugar in a small saucepan, stir till the sugar dissolves and then boil for two minutes. Add the chopped chocolate, stir it, add the raisins and then set aside to allow the raisins to plump up in the liquid.
When the meat is cooked, shred with two forks and add the chocolate and
vinegar mixture and the toasted pine nuts.
Serve with rice.
From Truth at Piece of the Puzzle using seasoned tomatoes (and OLIVES! They aren't on the list, but I love them):
Chicken with Tomatoes and Green Olives
4 Boneless Chicken Breasts Cut up
1/4 cup olive oil + 2 TBS
1/2 cup white wine
2 cloves garlic
1 cup chicken broth
1 14.5 oz. can Hunt's Diced tomatoes w/balsamic vinegar, basil, & oil
1/2 lb. sliced mushrooms
1 TBS lemon juice
3 oz. jar green salad olives
Saute chicken in olive oil until golden brown. (I add a little salt and pepper.) Add garlic and saute a minute longer. Add wine, tomatoes and chicken broth. Simmer 45 minutes. Saute mushrooms in 2 TBS oil or butter in a separate pan. Add lemon juice and olives. Combine all ingredients. Serve over rice. (I like the wild rice/brown rice combination.) This is a recipe that I have made. My husband loves green olives.
My own recipe using salmon and seasoned tomatoes:
Smoked Salmon Bruschetta
1 15 oz can Italian style seasoned tomatoes , drained
1/2 yellow bell pepper, seeded, chopped
1/2 sweet onion, chopped
1 tablespoon fresh lime juice
1/4 pound thinly sliced smoked salmon
French baguette sliced lengthwise and again into 6" lengths making 4 pieces
fresh garlic clove, cut in half
Sautee onion and pepper in olive oil until translucent. Add tomatoes and lime juice and heat through. Cool to room temperature.
Rub the baguette lengths with the garlic cloves (discard or keep for another recipe) and toast under a broiler until golden-turn if desired.
Lay slices of salmon on each toast and top with tomato mixture. Sprinkle with a *chiffonade of basil.
*Chiffonade ~Lettuces, sorrel, basil leaves and other leafy vegetables cut into julienne strips.