Dayrecipe Food Community

Makes 6 servings.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• one 2 1/2-pound (1k 250g) turkey loin, with barding fat
• 7 shallots, peeled and halved
• 3 italian peppers, trimmed and cut in 1/2-inch lengths
• 2 red onions, cut in eighths
• 2 dried, imported bay leaves
• 1 tablespoon fresh thyme leaves
• sea salt and freshly ground black pepper

DIRECTIONS 1.Preheat the oven to 400°F.

2.Heat the olive oil in an flame-proof baking dish, and when it is hot
but not smoking, brown the turkey roast on all sides, which will take about
8 minutes.Remove the pan from the heat. Add the shallots and the onions
to the dish, and season the roast and the vegetables to your liking with
salt and pepper.Crush the bay leaf and sprinkle it over the turkey roast,
along with the fresh thyme leaves.

3.Cover and place on the center rack in the oven.Cook until the roast
is firm to the touch and cooked through, about one hour, checking it
occasionally to be sure the onions or shallots aren’t sticking to the
bottom of the pan. If they are, simply add a tablespoon or two of water and
continue cooking.

4. Remove from the oven, remove the cover and let sit for at least 10
minutes, to allow the juices to retreat back into the meat.Slice, and
serve, with the shallots and onions alongside.

“My husband and I often visit the Frenchglen Hotel at the base of Steens Mountain in southeastern Oregon,” writes Janis Gavin of Albion, California. “We go there for the bird-watching, the stunning views and the fabulous dinners— one of which was the inspiration for this dish.”

These game hens would be delicious served with mashed potatoes and sautéed greens.

Makes 2 servings.

INGREDIENTS

• 21 3/4-pound cornish game hens, giblets removed
• 2tablespoons (1/4 stick) butter, melted18-ounce can crushed pineapple in juice, drained
• 1/2 cup pure maple syrup
• 1/4 cup fresh lemon juice
• 3tablespoons dijon mustard
• 1tablespoon soy saucechopped fresh parsley

DIRECTIONS Preheat oven to 350°F. Arrange game hens, breast side up, in 13×9x2-inch metal baking pan. Brush hens with butter and sprinkle with salt and pepper. Bake uncovered 25 minutes.

Meanwhile, whisk crushed pineapple, maple syrup, lemon juice, mustard and soy sauce in medium saucepan to combine. Baste hens with some of pineapple mixture. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with more pineapple mixture, about 45 minutes.

Transfer roasted game hens to serving platter. Tent with aluminum foil to keep warm. Scrape pan juices into remaining pineapple mixture. Bring to boil. Reduce heat to medium and simmer until pineapple sauce is reduced to2/3 cup, stirring occasionally, about 8 minutes. Sprinkle hens with chopped fresh parsley. Serve hens warm, passing pineapple sauce separately.

Hoisin sauce — a combination of soybeans, garlic, chiles, and spices — lends a sweet-spicy flavor to this pork roast. Look for it at Asian markets and well-stocked supermarkets. What to drink: Uncork an Australian Merlot or a New Zealand Sauvignon Blanc.

Makes 6 servings.

INGREDIENTS

• 1tablespoon olive oil
• 15 1/2-pound boneless pork shoulder (about 6 1/2 pounds with bone), trimmed, tied to hold shape
• 3/4cup hoisin sauce
• 3bunches green onions, cut on diagonal into 1-inch pieces (about 6 cups)
• 1teaspoon whole black peppercorns1/4cup scotch whisky
• 3/4cup (or more) watersliced green onions (for garnish)

DIRECTIONS Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.

Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.

Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.

Cut pork crosswise on slight diagonal into 1-inch-thick slices. Garnish withsliced green onions. Pour pan sauce over pork and serve.

These delicious sandwiches are from the Corner Bakery Cafe in Chicago.

Makes 6 sandwiches.

INGREDIENTS

• 3large red onions (about21/2 pounds), each cut through stem into 8 wedges, peeled
• 7tablespoons extra-virgin olive oil
• 1/4cup balsamic vinegar1cup mayonnaise
• 1/4cup chopped fresh basil
• 1 1/2tablespoons fresh lemon juice
• 2 1/4teaspoons grated lemon peel64×3-inch pieces ciabatta,* halved horizontally
• 16ounces thinly sliced roast beef
• 2cups arugula

DIRECTIONS Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

*Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.

Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.

Makes 4 servings.

INGREDIENTS

• 4chicken breast halves with skin and bones
• 8very thin lemon slices, seeded
• 12fresh sage leaves
• olive oil
• 4teaspoons fresh lemon juice
• 2large garlic cloves, coarsely chopped
• 1cup low-salt chicken broth

DIRECTIONSPreheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.

Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.

Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.