Tag:

oven roasted

Roasted Potato Stacks – Recipe

by jughandle November 6, 2011

written by jughandle

Roasted potato stacks with crisp baked cheese are the perfect comfort food. These little treats are easy to make and can be served with anything you’d normally have potatoes with, only fancier.

Roasted Potato Stacks Recipe

Simple easy to make or make ahead and pop in the oven recipe. Sometimes you just need comfort food.

Course appetizer, hors d'oeuvre, Side Dish

Cuisine American

Keyword Potato Stacks

Cooking Method oven roasted

Hot/Cold Dish Hot

Course appetizer, hors d'oeuvre, Side Dish

Cuisine American

Keyword Potato Stacks

Cooking Method oven roasted

Hot/Cold Dish Hot

Resting/draining time 20 minutes

Servings 12 servings

Author jughandle

Ingredients

2 lbs red potatoes Yukon gold or Russet works well too
4 cloves garlic sliced or crushed
1 tsp kosher salt more or less to taste
1/2 tsp black pepper more or less to taste
1 tsp Italian seasoning Sprinkle on top before roasting
3 Tbsps olive oil or butter
1 Cup Cheese any kind will work, grated.

Instructions

Preheat the oven to 375 °F

To make the garlic oil:

combine the olive oil and crushed garlic cloves in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown.
Remove from the heat and set aside to cool down a bit.

For the Stacks:

Use any type of potato that you like, some people even like sweet potatoes, but it is easier if you select potatoes roughly the size of the muffin tin.
Clean and Peel the potatoes or use them with skin on. Slice potatoes as thin as possible by hand or with a mandolin.
Brush or spray a 12 hole muffin tin with the garlic oil or baking spray using a pastry brush, spray can or paper towel.
The easiest way to arrange the slices would be to put the slices in a large bowl and toss with the oil mixture until coated.
Mix in grated cheese. Then start stacking the slices in the muffin tins.
You can be as fancy as you want to be. Some people arrange them like rose petals. Some just jam them into the tin. It all eats the same.
Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.
Roast the potato stacks in the preheated oven for 45 minutes to an hour or until the potatoes are golden brown and cooked through. The thicker your slices the longer they will take to cook.
Serve immediately with any main entrees.

Notes

Get creative, change up your seasonings and try different potato types.

Nutrition Facts

Roasted Potato Stacks Recipe

Amount Per Serving (1 Stack)

Calories 124 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 266mg12%

Potassium 357mg10%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 100IU2%

Vitamin C 7mg8%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

November 6, 2011 11 comments

Carrots Dinner/Supper Lunch Main Dishes Onion Oven Roasting Pork Potato Southern American

Jughandle’s Oven Roasted Pork Loin and Root Vegetables

by jughandle August 2, 2011

written by jughandle

My Oven Roasted Pork Loin with Root Vegetables are a staple at our house. We have roasted pork usually twice a month or more. Years ago my parents gave us a RONCO rotisserie oven as a gift. I never looked back. I now rotisserie anything that I can’t or don’t have time to grill.

This recipe describes the oven roasting method with reverse searing, which is almost as good but takes a lot more time than the RONCO. -Jughandle

Jughandle's Roasted Pork Loin With Roasted Root Veggies

Roasted Pork is my goto dish when a quick, inexpensive, delicious meal is called for. Roasting on top of the root vegetables imparts a nice meaty flavor to the whole meal. In this recipe I will employ the Reverse Sear method of cooking. Low and slow to temperature then sear.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Roasted Pork

Protein pork

Cooking Method oven roasted

Hot/Cold Dish Cold, Hot

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Roasted Pork

Protein pork

Cooking Method oven roasted

Hot/Cold Dish Cold, Hot

Resing Time 20 minutes

Servings 10 Servings

Author jughandle

Ingredients

For The Pork:

5 lb Pork Loin When I get mine at Kroger they are usually 1/2 loins
1 Tbsp Olive Oil EVOO
1 Tbsp Lemon Pepper I will only use McCormick's Lemon Pepper. All the others taste artificall and have MSG in them.

The Vegetables and Herbs You Will Need:

2 lb Red Potatoes Smallish potatoes, cleaned and dried. No need to skin these
2 lbs Onions medium size about 1/2 lb each either yellow or sweet peeled and quartered
2 lbs Carrots or parsnips, cleaned and cut into 1-1/2 inch pieces
1 Tbsp Olive oil EVOO
1/2 tsp oregano dry or 1 Tbsp chopped fresh
1/2 tsp Thyme fresh chopped
1/2 tsp Kosher salt
1/2 tsp black pepper crushed

Instructions

Method:

Preheat the oven to 275 deg F

To Prep The Vegetables

Cut all the vegetables into golf ball sized pieces or a little smaller. The potatoes can stay whole if they aren't too large. If they are just cut them in half.
Put them all in a large bowl or the baking pan and drizzle with the Olive oil and sprinkle with the herbs, salt and pepper. Mix to evenly coat.
In your deep baking pan or mixing bowl, pour in all the coated vegetables and spread them evenly on the bottom. They will serve as your roasting rack for the Pork loin.

For The Pork

Pork loins are usually pretty firm and I rarely truss them, but truss if need be.
Rub the loin with Olive oil and sprinkle completely with a heavy coat of Lemon pepper.
Lay the Pork on top of some of the vegetables in the center of the pan.

To Roast

Lower your oven temp from 275 to 250°F. Put the pan with the meat and veggies on the center rack uncovered and set a timer for 1 hour.
After 1 hour use your instant read meat thermometer and probe the center of the thickest part of the pork. You are looking for around 120°F.
Put the meat back in the oven and check every 10 minutes or so until you get to 120°.
When you hit 120° internal on the pork, transfer the pork loin to the hot frying pan.
Turn the oven up to 400°F and continue to roast the vegetables while you sear the pork. If the veggies are dry, drizzle the tops with olive oil. If the potatoes are tender and brown, just put a lid on the pan and turn the oven off.

For The Reverse Sear

Put 2 Tbsp of olive oil in the bottom of a cast iron pan and heat on high to just under the smoking point. The oil will start to shimmer.
Remove the loin from the baking pan and transfer to the hot iron pan.
Sear on all sides until a nice crust is achieved.
Check the internal temp again. It should be 125-145°F. If it is too low keep searing until the temp is reached.
Rest the meat for 20 minutes

To Serve

Thinly slice the loin and plate about a 1/2 lb per serving.
Serve with the roasted vegetables and make a gravy from the pan drippings.

Nutrition Facts

Jughandle's Roasted Pork Loin With Roasted Root Veggies

Amount Per Serving (8 oz)

Calories 463 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 143mg48%

Sodium 310mg13%

Potassium 1692mg48%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 9g10%

Protein 54g108%

Vitamin A 15160IU303%

Vitamin C 19.9mg24%

Calcium 74mg7%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

August 2, 2011 0 comment

American Food Dinner/Supper Featured Grilling Jerry Wooden Lunch Main Dishes Oven Roasting Pork Special Events & Holidays

Jughandle’s Slow Roasted Pork Loin

by jughandle July 25, 2011

written by jughandle

Jughandle’s Slow Roasted Pork Loin is my signature dish.

Watch any cooking competition. They always ask the contestant to cook their signature dish. This is mine. I know without a doubt that the pork with be killer every time I make it. The only variation I make is to cook it on a bed of root vegetables. – Jughandle

Whenever you use a recipe, look for the Key to make the recipe a success. The Key to this recipe is Internal Temperature.

Internal Temperature Of Pork

For years and years all recipes told the cook to ALWAYS cook pork to an internal temperature of over 165 deg F. If you cook your pork to 195-205 deg F, completely breaking down the muscle fibre, you will render the meat tear apart tender. But until you get to that point any internal temperature from 160 to 180 deg F will be dry, tough, and editable.

Pork Is A Different Animal Now

Unless you shoot a wild boar or buy a pig from a rural farmer, the pork you get is safe. It will be much safer to eat than the pork your grandmother or even mother, ate.

Without grossing you out, pigs used to have a parasite called Trichinosis from eating infected meat scraps. Pigs will eat anything.

Trichinosis is caused by eating raw or undercooked pork and wild game infected with the larvae of a parasitic worm. The contaminated meat becomes infected with the larvae of a worm called Trichinella spiralis. If that meat is not cooked at high enough internal temperatures to kill the larvae, the larvae can infect the person or animal that eats the meat.

In the past, pigs infected with trichina worms from eating raw meat scraps were common. Today, most farm raised pigs eat grain-based pellet food, similar to dog chow.

Organically raised pigs munch grass. It’s illegal to feed raw meat to pigs raised commercially. Hence, trichinosis has been virtually eliminated.

Back To The Proper Cook For Slow Roasted Pork Loin

Now that we have gotten all the nasty out of the way, let us continue.

Always use a good internal thermometer to cook any meat. With pork the recommended internal cooking temperature is now 145 deg F. Ground pork should still cook to 160.

I always cook my pork to an internal temperature of 139-140. I then remove from the heat, cover and let rest for 20-30 minutes. The internal temperature will continue to rise and end up somewhere between 145 and 150.

Jughandle's Pork Loin

Moist, tender, melt in your mouth, slow roasted Pork Loin

Course Main Course

Cuisine American

Keyword Oven Roasted, pork loin

Protein pork

Cooking Method Grilling, oven roasted

Hot/Cold Dish Either

Course Main Course

Cuisine American

Keyword Oven Roasted, pork loin

Protein pork

Cooking Method Grilling, oven roasted

Hot/Cold Dish Either

Resting Time 20 minutes

Servings 10 servings

Author Jughandle's Fat Farm

Ingredients

4 lb Pork Loin 3-5 lbs approx - this is considered a 1/2 loin
4 Tsp Lemon Pepper McCormick's Brand only
2 Tsp Olive oil extra virgin
1 clove garlic smashed - optional

Instructions

Pre-heat conventional oven to 235 deg F or fire up the grill for indirect cooking
Rinse and pat dry Pork Loin
Cover loin with olive oil and heavily rub Lemon Pepper over entire loin
heat 2 Tbsps of olive oil to smoke point in heavy pan or skillet if using the oven. You won't need to brown the loin before cooking on the grill.
add garlic to pan
sear the loin quickly until brown on all sides to start a crust
put loin on roasting pan fat side up for the oven or put in the grill with indirect heat around 250°F
insert oven save temperature probe in largest part of loin or check internal temperature after about an hour into the cook.
put loin in oven and cook until internal temperature reads 139 deg F.
Remove from oven or grill and cover loosely with foil
Rest for at least 20 mins
Internal temperature should now read over 145 deg F.
Slice and season with salt and pepper and eat while still warm.

Notes

This recipe assumes a 3-4 lb loin. Internal cooking temperature is the key to the success of this dish. Cooking to over 150 deg F will produce a dry flavorless piece of meat.

Nutrition Facts

Jughandle's Pork Loin

Amount Per Serving

Calories 250 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 114mg38%

Sodium 89mg4%

Potassium 689mg20%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin C 0.1mg0%

Calcium 13mg1%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes and Complimentary recipes:

Get a Good Internal Thermometer

Upside Down Potato and Onion Tart

Jughandle’s Oven Roasted Pork with Root Vegetables

Jughandle’s Modified Caesar Salad

July 25, 2011 1 comment