Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends (10 page)
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Authors: Trisha Yearwood
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medallions
The combination of ginger and orange makes this a tasty recipe. The little medallions, garnished with orange slices, are pretty, too. The tenderloin cooks quickly. The only thing you have to remember is that you need to marinate the pork the night before you want to serve it.
SERVES 8
½ cup teriyaki marinade
¼ cup apple cider vinegar
2 tablespoons minced garlic
¼ cup ginger sauce
¼ cup orange juice
2 pork tenderloins, about 1 pound each
4 tablespoons olive oil
1 medium red onion, coarsely chopped
¼ cup teriyaki sauce
¼ cup V8 juice
¼ cup honey
¼ cup orange marmalade
2 oranges
Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a roasting pan. Cover and refrigerate overnight.
The next day, preheat the oven to 350°F.
Heat the olive oil in a heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely with foil and bake for 20 minutes.
Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into ¼-inch crosswise pieces and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
barbecued pork ribs
My cousin Fred was the organizer of the first Paulk reunion in Willacoochee, Georgia, in 1993. He said from the beginning, “Y’all come and I’ll provide the meat. You can bring something if you want to but it’s more important that you come.” He’s kept his promise by providing delicious pork ribs every time. His “special spray” makes these ribs flavorful. We recommend that you have your butcher cut each pork rib slab in half lengthwise and then into two-rib sections. They cook faster and are easier to handle and eat.
SERVES 10 TO 15
6 pounds meaty pork rib slabs
4 tablespoons seasoned salt (with onion and garlic)
4 tablespoons lemon pepper seasoning
1 cup lemon juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
Preheat an electric or gas grill to 250°F.
Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred’s Special Spray by mixing the lemon juice, vinegar, and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred’s Special Spray. Cook the ribs until they are browned, about 1½ hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless-steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300°F and cook the covered ribs for 3 hours more.
For the second cooking, you can substitute a baking bag for the covered pan and cook the ribs in a 300°F oven for 3 hours.
Fred Paulk, 1957.
Fred Paulk playing the harmonica at the Paulk family reunion.
I love chicken and am always looking for a new way to serve it.
Garth loves anything in a casserole, so you’ll find that many of the recipes in this chapter are a meal in a dish. All of the fish we ate growing up came from our own pond, so I don’t have any fancy fish recipes.
And growing up in middle Georgia made it difficult to get fresh seafood, so we usually saved our shrimp and crab eating for beach vacations. We finally learned to make our own
Low-Country Boil
and we enjoy that every summer.
piccata
This dish is the result of a collaboration of two people who’ve never even met! Beth’s neighbor
Hope Kozma and
Stone Workman, a friend in Monticello, Georgia, both make delicious chicken piccata, so we combined the best of theirs! If capers are not your thing, substitute frozen green peas for a tasty alternative.
SERVES 4 TO 6
¼ cup olive oil
2 large eggs
½ cup all-purpose flour
½ cup grated Parmesan cheese
1 pound thinly sliced boneless, skinless chicken breasts
5 tablespoons butter
½ teaspoon minced garlic
1 cup chicken broth
1 3.5-ounce jar capers, rinsed and drained
1 tablespoon fresh lemon juice
1½ tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
Heat the olive oil on the stovetop in a large skillet over medium heat.
Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan cheese. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
Add 2 tablespoons of butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook for 3 to 4 minutes on each side, until browned. Transfer the chicken to a platter and set aside.
Add the remaining 3 tablespoons of butter and the garlic to the skillet drippings. Sauté the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid for 3 to 5 minutes over medium-low heat, until reduced by half. Add the lemon juice and vinegar, and heat through. Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook for an additional 8 to 10 minutes over medium heat, until the sauce bubbles and the chicken is cooked through. Sprinkle with chopped parsley and serve.
If the sauce is too tangy to you, substitute ½ cup white wine for the vinegar to get a milder flavor.
FROM BETH:
If using regular boneless chicken breasts, flatten them with a meat mallet to uniform thickness.
pizza
After discovering a delicious chicken pizza on a family beach trip, we decided to create it at home. We love this recipe because it’s so different from traditional pizza—not a tomato in sight. Now we can all enjoy it more than once a year!
SERVES 12 TO 14
2 13.8-ounce cans premade pizza crust dough
4 tablespoons olive oil
2 teaspoons minced garlic
2 cups shredded mozzarella cheese (about 8 ounces)
2 cups shredded Cheddar cheese (about 8 ounces)
1 bell pepper, cored, seeded, and cut into strips
1 red onion, sliced vertically
3 boneless, skinless chicken breast halves, grilled and diced
6 slices bacon, cooked until crisp and crumbled
Preheat the oven to 350°F.
Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by ½ cup each of the mozzarella cheese and ½ cup of the Cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses. Sprinkle another ½ cup mozzarella cheese and ½ cup Cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces.