All posts tagged: sear roast

Slow Roasted Pork Loin with Rosé Pan Sauce

This post is sponsored by the National Pork Board and Costco. Celebrate #Porktober with pork at Costco! As the weather turns crisp and you start gathering around the table with family and friends more frequently, serve something you know they’ll love – tender, juicy pork! And, don’t forget to visit Costco.com for information on weekly discounted fresh pork cuts and everything else you’ll need to celebrate “Porktober”. I have a plan – a perfect fall day, bright, crisp, sunny. My grill in the backyard, surrounded by crunchy, colorful leaves, a pork loin roasting inside while I enjoy a tasty beverage. As I leave Costco, pork loin in hand, I get smacked in the face by swirling and spitting rain, coming at me from all angles. The wind has picked up, and the sky is an ominous gray. I go home, plop my pork loin in a brine, and wish for blue skies…or at least for the rain to ease up. Nothing doing; the day continues, gray and wet. Cold? I can handle cold. My limit …

Pan Seared Ribeye with Shallot Herb Butter Baste

I was chatting with the manager of my local Le Creuset store about cast iron skillets, and she asked if I wanted to see a video of the pan in action. A ribeye was searing in the skillet. The chef covered it with herbs and garlic and slid it into the oven. When the steak was done, he moved it back to the stovetop and finished with a butter baste. I was mesmerized, watching him spoon sizzling butter over the ribeye. The manager knew she had me – I’m pretty sure I stopped talking in the middle of a sentence, jaw hanging open, staring at butter basted beef. The next thing I remember, I’m walking out of the store with a very heavy box under my arm. I came home and duplicated the recipe – and I regret nothing. It’s every bit as good as it looked on the video. Recipe: Pan Seared Ribeye with Shallot Herb Butter Baste Inspired by: Classic Pan-Seared Ribeye Steak [CertifiedAngusBeef.com] Prep Time: 60 minutes (mostly unattended) Cook time: 20 …

Sear Roasted Salmon with Knob Creek Maple Orange Glaze

It’s the Sunday after Thanksgiving, and I need a change. (Please, no more turkey!) Salmon to the rescue. I never thought I’d beg for turkey mercy. I’m a Sunday roast kind of guy, and I love a good roast bird. But…in November, I cooked three turkeys for the blog. I cooked three more for my family’s big Thanksgiving dinner. I had turkey soup the next day. I’m done with turkey – for a few weeks at least. I’ve still got bones in the freezer to turn into stock. I planned on Copper river salmon, but one look and I switched to the King salmon.When you buy seafood, buy what looks good. Flexibility at the fish case will result in better dinners. (And if nothing looks great? Cut your losses and switch to pork chops.) The fillets were 1 1/2 inches thick – too thick to cook through on the stove top without overcooking the outside. So I used sear roasting to cook them. Sear roasting gives the best of both worlds – searing browns the …

Sear-Roasted Turkey Thighs with Tomato Sage Sauce

My kids start school today, so this week I’m featuring weeknight dinners. Today, I’m using the sear-roast technique on turkey thighs. The sear-roast results in crisp, browned skin, with juicy, flavorful dark turkey meat. Even better, it is done in under forty-five minutes. It’s a touch long for a weeknight dinner, but it is very easy – there is a lot of hands off time in the recipe. This lets me relax and get a couple of side dishes done while I wait for the turkey to finish cooking. The other reason I’ll put up with the extra time on a weeknight is the crispy turkey skin and juicy, flavorful dark meat. I’ve always been a dark meat fan, and the big, flat expanse of turkey skin on the thigh is just asking to be browned until crackling. The thigh finishes cooking gently in the oven, where the dark meat becomes tender and juicy – no dry as dust turkey here; the dark meat gives you a cushion, and is hard to overcook. Finally, the …

Sear-Roasted Chicken Pieces with Quick Lemon Pan Sauce

As you can probably tell, I love roast chicken. I’ve already posted a couple of different ways to roast chicken pieces on the grill. But, when I was working on my White Chicken Chili recipe* I realized that I hadn’t posted this method, which is the one I use when I don’t feel like grilling. *The white chicken chili recipe is coming, I promise. The searing step gives this chicken recipe the crispiest skin I can make – except maybe for rotisserie chicken on a charcoal grill. As a bonus, if you use all thighs, or cut chicken breast pieces in half, you can be done in about 45 minutes, which qualifies as an ambitious weeknight dinner for me. Recipe: Sear-Roasted Chicken Pieces with Quick Lemon Pan Sauce  Ingredients: 3 to 4 lbs chicken pieces (Breasts, Thighs, Legs, Drumsticks all work) 1 tsp vegetable oil salt and pepper 1 garlic clove, minced 1 cup chicken stock or water Zest and Juice of 1/2 of a lemon Directions: 1. Prep the chicken: Liberally salt and pepper the …