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PORKETTA RECIPE | FOOD NETWORK



Porketta Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 4 hours 0 minutes

Prep Time 30 minutes

Cook Time 3 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

1 (6-pound) boneless pork butt roast
2 teaspoons salt
2 tablespoons freshly ground black pepper
12 cloves garlic, chopped
1 cup chopped fresh parsley
1/2 cup fennel seeds
1/4 cup olive oil
1 fennel bulb, finely chopped, feather tops saved for garnish
8 new potatoes, quartered
4 carrots, peeled and cut into 2-inch pieces
4 parsnips, peeled and cut into 2-inch pieces
2 onions, cut into 2-inch chunks

Steps:

  • Preheat an oven to 325 degrees F.
  • Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
  • Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
  • Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

OYSTER STEW RECIPE | ALLRECIPES



Oyster Stew Recipe | Allrecipes image

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

Provided by Buddy Sizemore

Categories     Soups, Stews and Chili Recipes    Stews    Seafood

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
  • Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Nutrition Facts : Calories 555.3 calories, CarbohydrateContent 13.5 g, CholesterolContent 163 mg, FatContent 51.1 g, FiberContent 0.5 g, ProteinContent 12.7 g, SaturatedFatContent 31.8 g, SodiumContent 308.8 mg, SugarContent 1.6 g

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