Crown Roast With Spring Rice Pilaf Recipes

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CLASSIC PORK CROWN ROAST



Classic Pork Crown Roast image

This classic crown roast of pork is sure to wow family and friends at your next holiday gathering. We seasoned the pork overnight with salt, pepper and aromatic spices such as fennel, juniper, bay and allspice, for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h40m

Yield 16 to 18 servings

Number Of Ingredients 16

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook's Note)
Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
1/2 teaspoon juniper berries
1 small bay leaf
1/4 cup olive oil
1/2 cup granulated sugar
1 tablespoon chopped fresh sage
1 teaspoon fresh thyme leaves, chopped
6 Granny Smith apples, peeled, cored and cut into 8 wedges each
2 large red onions, peeled and cut into 8 wedges each
1 stick (8 tablespoons) unsalted butter, melted
1 cup dry white wine
2 cups apple cider

Steps:

  • Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.
  • Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.
  • Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
  • When ready to cook the pork, preheat the oven to 450 degrees F.
  • Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.
  • Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.
  • Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.
  • Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

CROWN ROAST OF LAMB



Crown Roast of Lamb image

Provided by James Beard

Categories     Lamb     Roast     Rack of Lamb     Winter     House & Garden

Yield Makes 2 chops per person

Number Of Ingredients 3

1 crown roast of lamb
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh tarragon

Steps:

  • Preheat oven to 325°F. Fill the center of the roast with a ball of foil to keep the crown in shape during roasting, and cover the bones with foil or cubes of fat to prevent them from charring. Season the roast well with salt, pepper, and tarragon. Roast on a rack, allowing about 13-15 minutes per pound for pink lamb. With a crown it is difficult to take a reading on a meat thermometer.
  • Let the roast stand for about 10 minutes in a warm place. Remove the covering on the ends of the ribs and replace them with paper frills. Fill the center of the crown with any of the following:
  • 1. Tiny new peas mixed with tiny onions, well buttered.
  • 2. A rice pilaf mixed with finely cut and quickly sautéed lamb kidneys.
  • 3. A purée of chestnuts, with braised chestnuts as a garnish.
  • 4. Braised chestnuts and Brussels sprouts.
  • 5. Sautéed mushroom caps sprinkled with tarragon, parsley and chives.
  • 6. Cracked wheat.
  • 7. Wild rice and almonds.
  • Serve the pan juices, or anchovy-flavored Hollandaise sauce of a béarnaise sauce, substituting fresh mint for the tarragon in the latter.
  • Also serve a Bibb lettuce salad tossed with diced cooked beets. Drink a modest Bordeaux wine such as Chateau Grand Puy Lacoste or a Cos d'Estournel.

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE



Crown Roast of Pork with Dirty Rice Stuffing and Creole Mustard Sauce image

Categories     Milk/Cream     Mustard     Pork     Roast     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 teaspoons dried thyme
2 teaspoons salt
1 tablespoons vegetable oil
a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
dirty rice stuffing
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup Creole mustard (available at many specialty foods shops)
flat-leafed parsley sprigs for garnish
cherry tomatoes for garnish

Steps:

  • In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
  • While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

CROWN ROAST OF LAMB WITH PILAF STUFFING



Crown Roast of Lamb with Pilaf Stuffing image

What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h55m

Number Of Ingredients 21

1 tablespoon coriander seeds
2 racks of lamb (8 ribs each; about 4 pounds total)
2 teaspoons finely grated lemon zest (from 2 lemons), 1 lemon cut into 4 wedges, 1 lemon reserved for pilaf
3 tablespoons minced garlic (from about 8 cloves)
1 tablespoon plus 1 teaspoon packed fresh thyme leaves, plus 3 sprigs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup extra-virgin olive oil
3/4 cup medium or coarse bulgur wheat
3/4 cup long-grain white rice
1 small red onion, finely chopped (1 cup)
Kosher salt
1 cup low-sodium chicken broth
3/4 cup packed finely chopped fresh flat-leaf parsley leaves
1/2 cup pine nuts, lightly toasted (3 ounces)
2/3 cup currants or raisins
2 tablespoons fresh lemon juice (from reserved lemon)
1 3/4 cups low-sodium chicken broth
1 tablespoon unbleached all-purpose flour
2 tablespoons unsalted butter

Steps:

  • Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
  • Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
  • Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
  • Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
  • Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
  • Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.

CROWN ROAST OF PORK WITH SPICY RICE STUFFING



Crown Roast of Pork With Spicy Rice Stuffing image

Provided by Pierre Franey

Categories     dinner, roasts, main course

Time 2h45m

Yield 12 - 14 servings

Number Of Ingredients 20

1 cup converted rice (yields 2 1/2 cups cooked rice)
2 tablespoons unsalted butter
3/4 cup onions, coarsely chopped
1 tablespoon chopped garlic
1/2 pound beef or pork sausage meat
1 red bell pepper, diced
1 cup coarsely chopped fennel
1/4 teaspoon ground cumin
1/8 teaspoon clove
1 whole egg, beaten
1/2 cup chopped parsley
3/4 cup pistachio nuts (pretoasted or toasted in a dry skillet)
Salt and freshly ground black pepper to taste
8-pound crown roast of pork (ask butcher to prepare crown without any stuffing)
Vegetable oil for coating roast
Salt and freshly ground pepper
1 tablespoon dried rosemary
2 white onions
1 1/2 cups chicken stock
1/2 cup water

Steps:

  • Cut a circle of aluminum foil roughly the shape of the crown roast and place in center of roasting pan. Put the pork on it. Fill inside of roast with stuffing, packing it firmly as you go. The filling should reach the top; smooth it over with a spatula and cover stuffing (but not meat) with aluminum foil.
  • Coat meat with vegetable oil and dust lightly with salt; season generously with pepper. Press dried rosemary sprigs around the exterior. Scatter onions around roast and cook about 2 hours in the preheated oven. Baste occasionally.
  • Transfer pork to serving platter, covering loosely with aluminum foil, and keep warm. Pour off fat from roasting pan and remove circular piece of foil from pan. Leave backbone sections and onions in pan and place pan over medium-high flame. Add chicken stock and water. Bring to a boil while scraping bottom of pan to remove clinging particles. Simmer 5 minutes. Strain the liquid and serve it as gravy with pork.
  • Bring 4 cups of lightly salted water to a boil. Add rice, return to a boil while stirring and simmer 17 minutes. Stir occasionally. Drain well and set aside.
  • In a large saucepan over medium heat melt butter and add onions and garlic. Stir 5 minutes. Add sausage meat and break it up with a fork. Add bell pepper, fennel, cumin and clove. Cook about 10 minutes while stirring.
  • Preheat oven to 375 degrees.
  • In large mixing bowl, combine rice with sausage mixture. Add egg, parsley, pistachio nuts, salt and pepper. Blend well.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 47 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 15 grams, Sodium 900 milligrams, Sugar 3 grams, TransFat 0 grams

CROWN ROAST OF PORK



Crown Roast of Pork image

Craig Claiborne declared this dish to be wholly American back in 1976, saying that if there were a European antecedent for a crown roast, ''we have yet to discover it.'' It is a stunning centerpiece for a holiday meal, the rare roast you will want to carve at the table and not in the kitchen. You can serve a dressing inside the finished roast, but cook it separately. As with stuffing a turkey, the process only slows and complicates the cooking process.

Provided by Sam Sifton

Categories     brunch, dinner, roasts, main course

Time 4h

Yield Serves 10 to 12.

Number Of Ingredients 7

2 tablespoons fresh thyme leaves
2 tablespoons fresh sage leaves
3 cloves of garlic, peeled
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¼ cup extra-virgin olive oil
1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher

Steps:

  • Combine thyme, sage, garlic, salt and pepper in a mortar and pestle or a food processor, and pound or pulse to combine. Stream in olive oil and pound or pulse to make a paste.
  • Rinse the pork, and dry it very well with paper towels. Massage the herb paste all over the meat, making sure to coat both the middle and the crevices between the ribs. Place the roast in a large roasting pan, and allow to marinate and come to room temperature, approximately an hour.
  • Heat oven to 450. Roast the pork for 20 minutes, then turn the heat down to 350 and roast approximately 1½ to 2 hours longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer. Let rest 10 to 15 minutes before carving.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 50 milligrams, Sugar 0 grams

CROWN ROAST OF PORK WITH WILD RICE STUFFING



Crown Roast of Pork with Wild Rice Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

Two 10-chop racks of pork from rib-chop section, chine removed and frenched
Coarse salt and freshly ground pepper
1 to 2 tablespoons olive oil
Grated zest of 1 lemon
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
Wild Rice Stuffing
Fresh rosemary sprigs, for garnish
Plums, for garnish

Steps:

  • Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat side of each rack faces outward. Tie a second piece of twine around the crown directly below the rib bones. Season with salt and pepper; let stand at room temperature for 30 minutes.
  • In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan.
  • Roast for 15 minutes; reduce heat to 375 degrees and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 140 to 150 degrees, about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked all over.)
  • Remove from oven; let stand 20 minutes on the rack before transferring it to a serving platter. Remove twine and fill with cooked Wild Rice Stuffing. Garnish with rosemary and plums.

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