Moelas à portuguesa. Citrus Glaze with Pork. I know, I know. I’m not supposed to like pork. Here’s the thing–I can admit when I’m wrong. About food. I can totally admit when I’m wrong about food. This was one of those recipes that I’ve never tried before, and hadn’t really put much thought into, and didn’t exactly involve a recipe. But really, how can you go wrong with freshly squeezed orange juice, soy sauce and ginger? You can’t, really. Start with some orange juice. Get home. Add corn starch. Remember that ginger would be absolutely perfect in here. Whisk like crazy and try not to add 8 teaspoons of cornstarch to thicken it up instantly. Get really excited when your sauce starts to visibly thicken.
Pour it into a bowl and let it cool. Admire the sauce and wonder what else it would be good with. Gather your grilled pork and some quinoa or white rice. Start the drizzling. Keep drizzling. Drizzle with wild abandon. Enjoy. Grilled Pork with Citrus Glaze Serves 4 Combine the pork chops, soy sauce, and the juice of one orange in a container. Coffee Braised Beef. Apparently we’ve been eating a lot of chicken lately. I hadn’t even thought about it, but then again, I can happily eat the same things over and over again. (Not a great quality for a food blogger, I realize.) I think beef is intimidating for me because it definitely has its own unique flavor. Chicken is just such a great blank canvas. But then again, that’s kind of arguable, depending on who you ask. This recipe is a very welcome change from the pot roast recipes of my past.
This marinade does so much for pot roast! You might think that coffee and beef don’t go together (kind of like caramel and salt), but you’re wrong. Coffee Braised Beef based on this recipe from Real Simple 1 pound small red potatoes, quartered 1 medium onion, peeled and quartered 1 pound turnips, chopped 2 1/2 pounds chuck roast salt & pepper to taste 1 6oz can tomato paste 1 1/2 cups brewed black coffee 2 tbsp Worcestershire sauce 2 tbsp brown sugar *optional: flat leaf parsley to garnish Like this: Like Loading... Dad's Stuffed Bell Peppers Recipe.
Method 1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes.
Drain, set aside to cool. 2 Preheat oven to 350 degrees F. 3 Drizzle remaining 1 tablespoon of olive oil inside the peppers. Eating Well on $6 a Day.