Cinnamon Chipotle Honey Glazed Antelope On Whisky Braised Greens Recipes

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CIDER BRAISED GREENS



Cider Braised Greens image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon diced Spanish onion
2 cups apple cider
1 cup chicken stock
Kosher salt
8 stalks Swiss chard, leaves roughly chopped, stems diced
5 stalks kale, leaves rough chopped, stems discarded

Steps:

  • Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.

SPICED PORK CHOPS WITH MAPLE-BRAISED GREENS



Spiced Pork Chops with Maple-Braised Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 6 ounces each)
3 tablespoons extra-virgin olive oil
1 onion, sliced
1 5-ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups)
1/4 cup pure maple syrup
2 15-ounce cans small white beans, drained and rinsed
2 tablespoons tomato paste
2 tablespoons apple cider vinegar

Steps:

  • Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine.
  • Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.

Nutrition Facts : Calories 540, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 88 milligrams, Sodium 914 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 41 grams, Sugar 16 grams

DUCK BREAST OVER GREENS



Duck Breast Over Greens image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

6 cups washed and dried mesclun salad greens
3 Asian pears, cored and peeled and cut into fine dice
Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar
Salt and freshly ground black pepper
6 skinless boneless duck breast halves
2 tablespoons olive oil
1/4 teaspoon each of ground cardamom, cloves, coriander and cumin
1 cup peeled, seeded and julienned fresh tomatoes
1 cup good flavored veal stock (store-bought) or chicken broth
Slivered black pitted olives, for garnish

Steps:

  • Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
  • Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
  • Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
  • Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
  • Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.

SOUTHERN BRAISED GREENS



Southern Braised Greens image

New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds collard greens
2 pounds mustard greens
2 pounds dinosaur kale
1 tablespoon coconut oil
2 yellow onions, chopped
1 red onion, chopped
3 cloves garlic, minced
1 cup vegetable stock (or use water)
1 tablespoon no-salt Creole seasoning
2 teaspoons curry powder
1/2 teaspoon smoked paprika
Kosher salt

Steps:

  • Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
  • Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
  • Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.

BOURBON BRAISED GREENS



Bourbon Braised Greens image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 Servings

Number Of Ingredients 7

1 smoked turkey wing or ham hock
1 garlic clove, minced
¼ teaspoon crushed red chile flakes
2 cups water
¼ cup Maker's Mark® Bourbon
2 bunches collard greens (1½ pounds)
Kosher salt and freshly ground black pepper

Steps:

  • 1. In a large saucepot, combine the turkey, garlic, chile, water, and bourbon. Bring to a boil over high heat, then reduce the heat to simmer while you prepare the greens, at least 15 minutes. 2. Strips the leaves off the greens from the center stems and ribs. Cut the leaves into ½-inch strips crosswise. Rinse well, then add to the simmering liquid. Simmer until the leaves are tender, about 20 minutes. Season to taste with salt and pepper. 3. Transfer the turkey wing to a cutting board. When cool enough to handle, pull the meat from the bones and shred. Discard the bones and stir the meat into the greens. Serve hot.

CHIPOTLE GLAZE



Chipotle Glaze image

Plan to use this as a last 15 minute glaze on BBQed pork & chicken. Rick Bayless of Frontera Grill and Topolobampo restaurants used this recipe on his television series, "Mexico: One Plate at a Time" to add verve to roasted peanuts. Buy a 7-ounce can of chipotle peppers in adobo sauce in the Mexican food aisle. Refrigerate or freeze leftover chipotles and sauce for use in another recipe. From the Tribune from the Food & Drink Weekly Guide.

Provided by Busters friend

Categories     < 15 Mins

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

6 canned chipotle chiles in adobo
3/4 cup brown sugar
1/4 cup ketchup, plus
2 tablespoons ketchup
1 tablespoon salt
3 limes, juice of

Steps:

  • Place chipotles in a blender or food processor.
  • Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
  • Puree until smooth.

Nutrition Facts : Calories 491.9, Fat 0.3, Sodium 5363.8, Carbohydrate 128.5, Fiber 0.5, Sugar 120.8, Protein 1.4

CHIPOTLE-HONEY GLAZED TILAPIA



Chipotle-Honey Glazed Tilapia image

There's nothing fishy about perfectly cooked sweet-and-spicy tilapia.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

1/2 cup chipotle chiles in adobo sauce
2 tablespoons honey
2 scallions, white and green parts, roughly chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce tilapia fillets
Coleslaw and lemon wedges, for serving

Steps:

  • Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
  • Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

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