Louisiana_Cookin_-_November_-_December_2019

Louisiana Cookin’ | November/December 2019 60

HERB-ORANGE DOUBLE
RACK OF PORK
MAKES 8 TO 10 SERVINGS

This double rack of pork is fl avored with
orange and fresh herbs for a main dish
that’s as tasty as it is beautiful.

2 large oranges, cut into ½-inch
wedges
2 (6-bone) racks of pork, trimmed,
bones cleaned
6 tablespoons olive oil
3 tablespoons minced fresh sage
3 tablespoons minced fresh thyme
2½ tablespoons kosher salt
2 tablespoons fresh orange zest
1½ tablespoons ground black pepper
2 tablespoons all-purpose fl our
1½ cups low-sodium chicken broth
2 tablespoons orange marmalade
Garnish: fresh sage sprigs, fresh
thyme sprigs

1. Line a large rimmed roasting pan
   with foil. Place orange wedges in even
   layer in prepared pan.


2. Cut ¼-inch-deep slits in fat of
   pork, about 1 inch apart.


3. In a small bowl, stir together
   oil, sage, thyme, salt, orange zest,
   and pepper. Rub pork with oil
   mixture, and place in prepared pan,
   interlocking ribs. Let stand at room
   temperature for 1 hour.


4. Position oven rack in bottom third
   of oven, and preheat oven to 425°.
   Wrap bones in foil to prevent excess
   browning.


5. Bake until browned, about
   45 minutes. Reduce heat to 350°,
   and bake until an instant-read
   thermometer inserted in thickest
   portion of pork registers 145°, about
   35 minutes more. Remove pork and
   orange wedges, and place on platter.
   Loosely cover with foil, and let stand
   for 20 minutes before carving. Strain
   drippings, reserving ½ cup.


6. In a small saucepan, cook reserved
   drippings and fl our over medium-high
   heat until bubbly, about 3 minutes.
   Whisk in broth until smooth. Cook,
   stirring occasionally, until thickened,
   about 6 minutes; stir in marmalade.
   Serve pork with orange sauce. Garnish
   with sage and thyme, if desired.

BLOOD ORANGE PROSECCO

PUNCH

MAKES 8 TO 12 SERVINGS

(photo on page 53)

What better way to start a holiday

dinner than with this bubbly punch?

1 cup fresh blood orange juice,

chilled (about 8 oranges)

½ cup vodka, chilled

Rosemary Syrup (recipe follows)

1 (750-ml) bottle prosecco, chilled

Garnish: fresh rosemary, blood

orange slices

1. In a pitcher, stir together juice,
   vodka, and Rosemary Syrup. Cover
   and refrigerate until ready to serve.


2. Add prosecco, and serve
   immediately. Garnish glasses with
   rosemary and blood orange, if desired.

ROSEMARY SYRUP

MAKES ABOUT ¼ CUP

¼ cup sugar

¼ cup water

½ cup loosely packed rosemary

(cut into small sections)

1. In a small saucepan, bring sugar
   and ¼ cup water to a boil over high
   heat, stirring frequently, until sugar
   is dissolved, 2 to 3 minutes. Stir in
   rosemary; let steep for 15 minutes.
   Strain through a fi ne-mesh sieve,
   discarding solids, and let cool completely.
   Cover and refrigerate until ready to use.

CREAMED MUSTARD

GREENS

MAKES 6 TO 8 SERVINGS

(photo on page 56)

If you’re a creamed spinach fan, you’ll

love this tasty spin with mustard greens.

5 teaspoons kosher salt, divided

3 large bunches mustard greens,

stemmed and chopped (about

2 pounds)

2 tablespoons olive oil

1 small red onion, sliced

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

3 tablespoons all-purpose fl our

2 teaspoons smoked paprika

1 teaspoon ground black pepper

4 cups half-and-half

Garnish: Fried Shallots (recipe

follows), chopped fresh thyme

1. In a large Dutch oven, pour
   water to a depth of 4 inches. Add
   3 teaspoons salt, and bring to a boil
   over medium-high heat. Add one-
   third of greens; cook until crisp-
   tender, about 4 minutes. Remove
   using a slotted spoon, and place in
   an ice water bath. Drain well, and
   squeeze dry. Repeat with remaining
   greens.


2. In a 12-inch enamel-coated cast-
   iron braiser, heat oil over medium heat.
   Add onion; cook until tender, about
   5 minutes. Add garlic and thyme; cook
   until fragrant, about 1 minute. Stir in
   fl our, paprika, and pepper; cook for
   1 minute. Whisk in half-and-half until
   smooth; bring to a boil, and stir in
   greens and remaining 2 teaspoons salt.
   Reduce heat to medium-low; cover
   and simmer, stirring occasionally, until
   sauce is thickened, about 15 minutes.
   Garnish with Fried Shallots and thyme,
   if desired.

Kitchen Tip: Blanch greens the day

before. Drain well, cover, and refrigerate

until ready to use.

FRIED SHALLOTS

MAKES 2 CUPS

Vegetable oil, for frying

¼ cup all-purpose fl our

½ teaspoon kosher salt

¼ teaspoon ground black pepper

4 large shallots, thinly sliced and

separated into rings

1. In a 12-inch cast-iron skillet, pour
   oil to a depth of 1 inch, and heat over
   medium-high heat until a deep-fry
   thermometer registers 350°.


2. In a large bowl, whisk together
   fl our, salt, and pepper. Stir in shallots
   until fully coated.


3. Fry shallots in batches until golden
   brown, 2 to 3 minutes. Remove using
   a slotted spoon, and let drain on paper
   towels. Store in an airtight container
   for up to 2 days.