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Recipes
Recipes
Piemonte Pork Loin
Ingredients:
3 cloves of garlic, minced
1 Tbsp. dried Italian seasoning
1 yellow onion, diced
½
tsp. garlic salt
1 lb. pkg. dried Great Northern Beans, rinsed 1 tsp. black pepper
5 lb. pork loin (remove excess fat)
1 cup apple juice
10 oz. cubed Italian hard salami
1 cup white wine
16 oz. jar mild giardiniera in vinegar, undrained 2 Tbsp. tomato paste
Instructions:
1. Place garlic, onion and dried beans in slow cooker.
2. Place pork loin on top of beans.
3. Add salami and giardiniera (including liquid) to slow cooker.
4. In a bowl, mix Italian seasoning, garlic salt, pepper, apple juice, white wine and
tomato paste. Pour over pork.
5. With lid on slow cooker, cook on low for 7 hours (until pork loin registers 160° F
on thermometer). Slice and serve.
Yield: 6–8 servings
Barcelona Chicken
Ingredients:
4 (bone-in) split, chicken breasts,
½
cup orange juice
skin removed
½
cup chicken stock
4 Tbsp. all-purpose flour
1 Tbsp. grated lemon zest
½
tsp. garlic salt
1 Tbsp. grated orange zest
½
tsp. ground black pepper
1 Tbsp. red wine vinegar
4 cloves garlic, sliced
1 Tbsp. honey
1 whole red onion, diced
½
tsp. sweet (or smoked) paprika
½
cup dried apricots or golden raisins
1 bay leaf
1 cup pimento-stuffed olives
1 cinnamon stick
¾
cup (4 oz.) diced roasted red peppers
½
cup flat leaf parsley, chopped
1 cup red wine
Instructions:
1. Mix flour, garlic salt and pepper in bowl. Dust chicken then set aside.
2. Place garlic and red onion in slow cooker.
3. Place chicken on top of garlic and onion in slow cooker.
4. Add apricots or golden raisins, olives and red peppers to slow cooker.
5. Whisk red wine, orange juice, chicken stock, fruit zests, vinegar, honey, paprika
and remaining flour mixture together. Pour over chicken.
6. Nestle bay leaf and cinnamon stick among chicken breasts.
7. Cover and cook on low for 4 hours (until chicken registers 165° F on thermometer).
8. Add chopped parsley and stir. Serve.
Yield: 4 servings
