Ingredients:

• Piece of pork loin rost (boneless) about 1.5lb
• 5 garlic cloves
• 1 tsp of ground coriander
• 1 tsp pf ground pepper
• Salt to taste

Preparation:

Prepare ingredients: apart of pork, garlic and spices you will also need cooking foil and baking pan:

Preheat oven to 355F. Peel garlic gloves of their skin and slice them along the long side into 5-6 pieces each:

Now you need to stuff meat with garlic; for that take a small knife and pierce not deep hole in the pork piece:

Insert a piece of garlic into the hole you made:

Rub meat with salt and ground black pepper from all sides evenly and also season it with ground coriander. Get a piece of cooking foil big enough to wrap around the meat and put meat in the middle of it:

Then pull left and right sides together and fold, make sure there is no holes in the foil wrap; move meat to the baking pan and put into preheated oven (355F) for about 2 hours (if you cook bigger piece of pork you need increase cooking time to make sure it is well-done, there should not be pink inside when you cut cooked pork):

Take pan out of the oven, let it cool a bit and carefully unfold the foil (it can still be hot so use oven gloves or something similar):

Source: www.enjoyyourcooking.com

Ingredients:

• Pork or venison loin, or other game meat
• Plastic wrap, or heavy-duty freezer bag
• Meat mallet
• Button or wild mushrooms
• Yellow onion
• Saucepan
• Beef, chicken or venison stock
• Heavy skillet
• Instant-mixing “gravy” flour
• Red wine or sherry (optional)
• Salt and pepper

Preparation:

Cut a 1/2-inch slice of pork or venison loin for each diner. Place the first between two sheets of plastic wrap or inside a heavy-duty freezer bag, and pummel it lightly with a meat mallet until it’s reduced to half of its original thickness. Repeat for the remaining cutlets; then transfer them to a clean plate and refrigerate them until you’re ready to prepare the dish.

Slice or coarsely chop 1/4 to 1/2 pound of mushrooms per diner, according to your taste for mushrooms, and half or all of a medium-sized yellow onion. Saute the mushrooms in approximately a tablespoon of oil, butter or bacon fat, until they’ve released their moisture, and it has evaporated. Add the onions, and cook gently until they’re lightly browned and aromatic. Transfer the onion and mushroom mixture to a bowl, and set it aside.

Pour beef, chicken or venison stock into a small saucepan, and bring it to a simmer. You’ll need approximately 1/4 cup of broth for each diner, so measure accordingly.

Return your skillet to the burner over medium-high heat, bringing it to a high temperature. Add a few more drops of fat if necessary; then add the cutlets one or two at a time. Sear the cutlets for roughly 1 1/2 minutes per side, until browned; then remove them to a plate and keep them warm. Repeat for the remaining schnitzels. Don’t crowd them in the skillet, or they won’t sear properly.

Sprinkle a tablespoon or two of quick-mixing “gravy” flour into the hot skillet, and stir it into the fat left behind after cooking the schnitzels. Stir for 2 to 4 minutes, until the mixture browns. Whisk in the heated broth in a steady stream, taking care to break up any lumps. If you’d like to enrich the sauce with a splash of red wine or sherry, add it at this stage.

Simmer the sauce for a few minutes until it makes a thick gravy. Stir in an ounce or two of heavy cream, then taste the sauce and fine-tune the seasoning as needed with salt and pepper. Once you’re satisfied with the flavor and consistency, stir your onion-and-mushroom mixture back into the hot sauce and give it a moment or two for them to reheat. Spoon the sauce over your schnitzels, and serve them with boiled potatoes.

Source: www.ehow.com

Ingredients:

• 3 chicken breast halves (about 1.5lb)
• Herb butter to taste, about 4oz
• 2-3 eggs
• 1/3 cup of milk
• About 2 cups of plain bread crumbs
• 1 cup of all purpose flourGround black pepper to taste
• Salt to taste
• Oil for fryin

Let’s start off by prepare batter for dipping:

From the slice side, carefully butterfly the breast, leave pieces connected:

Repeat the same for all breasts and smaller sliced off pieces:

Arrange all chicken cutlets inner side up, cover with 2-3 layers of food wrap, and gently beat them up with meat tenderizer to flatten them out:

Fold 3 cutlets:

Once all 3 cutlets are folded put them to freezer for 10-20 minutes, it will make further steps a bit easier.

Now it is time to coat cutlets. The goal is to seal the cutlet completely, repeat steps with egg-milk mix and bread crumbs if needed to close all openings:

Repeat coating steps with remaining cutlets.

Warm up deep pot with vegetable oil over moderate heat (if you use bigger pot, you may be able to fry all three cutlets at once, but you will also need more oil to fry them; if you use smaller pot, fry cutlet one by one). Add cutlets in:

If pot you use and amount of oil is not enough to dip cutlets in completely, turn them from time to time to cook evenly, move cooked cutlets to a baking pan, then bake them for 10-15 mins more in the oven, warmed up to 400F:

Serve chicken kiev hot with your choice of potato side dish, french fries or fried potatoes will go good with chicken kiev:

Source: www.enjoyyourcooking.com

Ingredients:

• skinless boneless chicken breasts, trimmed of fat
• prepared spinach artichoke dip
• To taste: salt, pepper, garlic powder, dried basil
• 1 can of medium artichoke hearts (packed in water), drained
• 1 pint of cherry tomatoes, halved
• 3 Tbsp olive oil
• 2 Tbsp all purpose flour
• 2 – 3 large cloves of garlic, minced fine
• handful of grated Parmesan cheese
• 2 cups grated mozzarella cheese
• handful of fresh basil, cut into ribbons

Description: 

Use a sharp knife to create a pocket into each chicken breast, being careful to not slice all the way through it.

Stuff each pocket with a large spoon of spinach artichoke dip. I didn’t measure it. It will depend on the size of each of your chicken breasts.

Use two toothpicks to close up each breast to contain the dip.

Arrange them in an oven safe casserole dish that you have sprayed with a little cooking spray. Season each breast liberally with kosher salt, black pepper, dried basil, and a little garlic powder. Kosher salt…

In a medium sized bowl, combine the drained artichoke hearts with the halved tomatoes, olive oil, flour, minced garlic, dried basil, salt and pepper.

1 pint of cherry tomatoes, halved.

1 can of medium sized artichoke hearts, drained and quartered.

2 Tbsp all purpose flour,2 – 3 large cloves of garlic, minced,3 Tbsp olive oil, kosher salt, black pepper, dried basil.

Top the chicken breasts with the artichoke tomato mixture.

Bake the chicken uncovered until an internal thermometer in the thickest part of the chicken reads about 155 degrees F. The time will depend on how large or thick your chicken breasts are!

Remove the chicken from the oven… Note – the chicken is NOT fully cooked yet! Top the whole dish with a handful of grated Parmesan cheese and 2 cups grated mozzarella cheese

Then return it to the oven uncovered until the internal chicken temperature reaches 165 degrees F.

Top the chicken with fresh basil ribbons.

Source:  www.recipebyphoto.com

Ingredients:

• 1 rack pork baby back ribs

Dry Rub

• 1½ teaspoons kosher salt (or 1 teaspoon table salt)
• 1½ teaspoons paprika
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• 1¼ teaspoons dried thyme
• 1¼ teaspoons dried oregano
• 1 teaspoon black pepper, ground coarsely
• 1½ teaspoons ancho powder (optional)1 teaspoon cayenne pepper (optional)

Pomegranate BBQ Sauce *

• 2 cups pomegranate juice
• 1 small can tomato paste
• 3 tablespoons molasses
• 3 tablespoons dry mustard
• 1 tablespoon cumin powder
• 4 cloves garlic, minced
• Half a medium onion, finely diced
• ¼ cup honey **
• ½ of a cherry or jalapeno pepper, minced (optional)
• 1 large lemon, juiced
• Some of the dry rub to taste or just salt and pepper

Directions:

Prepare the Ribs

Combine all of the ingredients for the dry rub. Sprinkle on and rub into both sides of the ribs until well coated. If desired and/or you have the time, you could wrap the dry rubbed pork in plastic wrap, tightly, and let marinate in the fridge for several hours prior to cooking.

Make the Sauce

In a medium to large sauce pan,combine the garlic, onions, tomato paste, dry mustard, cumin, pomegranate juice, molasses and honey.

Whisk it while bringing it to a boil, then reduce the heat to a simmer, and let cook, whisking occasionally, until thickened and reduced by one third to one half. Squeeze/stir in the lemon juice.

Add some of the dry rub OR salt and pepper to taste – NOT all three. Set aside until ready to baste.
Cook the Ribs
Preheat oven to 225 or 250 F. Heat a large grill pan, your outdoor grill or BBQ (bricks or coal) until very hot. Sear the ribs on both sides until you’ve got color, but that’s it – don’t go any further.

Place the ribs on a foil lined sheet pan and paint/mop both sides, generously, with some of the sauce. Cover with another sheet of foil and place in the preheated oven. If using your grill or BBQ, apply the sauce to both sides until well coated, but wrap the ribs in foil and lower/close the cover of the BBQ or Grill.
This is where I differ in cooking time and temp. I let these ribs go for anywhere from 2-4 hours (depending on the weight/thickness of the ribs) at 225 or 250 F, lifting up the foil covering the sheet pan and basting both sides of the ribs every 30 minutes with the sauce, then replacing the foil to cover the sheet pan. On a BBQ or Grill, you would unwrap and baste, then wrap again. 160 F means DONE, but you can go a bit further, just not too much. I didn’t use a thermometer, I just went by taste and feel with a fork.
When the ribs are done to your liking (‘falling off the bone’ tender is what you want), preheat your broiler, and let broil for about 2 to 5 minutes until bubbling and a deeper brown in color (of course you want those crispy bits!). **Cook down the remaining sauce for about 5 minutes on medium-high heat. Serve the ribs with the extra sauce on the side.
Have plenty of napkins and moist towelettes on hand, and enjoy these finger lickin’ phenomenal ribs!

Source: parsleysagesweet.com