Monday, January 25, 2016

Recipes by Ed Asner: Balsamic-Roasted New Potatoes; Chicken with Papaya Sauce; Pork Chops in Sour Cream; Sweet-and-Sour Leg of Lamb

Ed Asner's Balsamic-Roasted New Potatoes

2 tablespoons olive oil
2 pounds small new potatoes, washed, patted dry and quartered; or, if using larger potatoes, cut into 1-inch pieces
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon dried thyme
1 teaspoon minced rosemary
1/8 teaspoon freshly ground nutmeg
1/4 cup balsamic vinegar
Salt and pepper

Heat oven to 400 degrees F. Place baking rack in lower third of oven.

Heat olive oil in 12-inch skillet over medium-high heat. Add potatoes, garlic and shallots. Toss in skillet until well mixed. Add thyme, rosemary and nutmeg. Toss well. When potatoes are hot, transfer to baking pan and spread in single layer. (This part of the recipe can be made several hours ahead of time.)

Place pan in preheated oven on lower rack. Roast potatoes until golden and just tender, about 25 minutes, turning once midway.

Add vinegar. Toss well. Season to taste with salt and pepper. Return to oven until sizzling, about 7 minutes. Serve immediately. Makes 6 servings.

Ed Asner's Chicken with Papaya Sauce

2 broiler-fryer chickens, 2 1/2 pounds each
1 cup papaya or orange juice
1/2 cup brown sugar
1 teaspoon soy sauce
1 tablespoon fresh lemon juice
1 to 2 tablespoons cornstarch
Papaya or orange pulp, peeled and cut into 1-inch squares (1 cup)
Hot cooked rice

Cut chicken into pieces and season liberally with salt and pepper. Place in lightly greased baking pan. Bake uncovered at 350 degrees about 45 minutes.

In saucepan, heat together papaya (or orange) juice, brown sugar, soy sauce and lemon juice. Thicken sauce with cornstarch, stirring constantly. Add papaya or orange pulp to thickened sauce and spoon over chicken. Bake a few minutes longer or until completely heated. Serve over hot cooked rice with extra sauce on the side. Makes 6 to 8 servings.

Ed Asner's Pork Chops in Sour Cream

4 large loin or center-cut pork chops
Seasoned flour
4 whole cloves
Vegetable oil
1/2 cup water
1/2 bay leaf
2 tablespoons vinegar
1 tablespoon sugar
1/2 cup dairy sour cream

Dredge chops well in seasoned flour; insert 1 whole clove in center of each. Brown lightly in vegetable oil; drain, place in baking dish. Combine all remaining ingredients except the sour cream; heat slightly, pour over
chops in baking dish. Cover and bake in preheated 350 degrees F. oven 1 hour. To serve, remove chops to serving platter. Heat pan drippings over direct heat, adding sour cream, stirring until mixture is thick but not boiling. Taste to correct seasonings. Pass sauce as side dish. Terrific served with whipped, sage-flavored potatoes. Serves 4.

Ed Asner's Sweet-and-Sour Leg of Lamb

1 butterflied boneless leg of lamb, weighing 6 to 8 lbs.
1/2 cup pineapple preserves
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon liquid smoke
2 tablespoons cornstarch
1/4 cup cold water

Put butterflied leg on rack of roasting pan; place in preheated 325 degrees F. oven. Combine pineapple preserves, vinegar, soy sauce, brown sugar, salt and liquid smoke in saucepan over low heat. Stir cornstarch into cold water until smooth, then add to saucepan, stirring constantly. Cook and stir until mixture comes to a boil. Allow mixture to simmer 3 minutes (or until thickened and clear). Baste lamb with sauce, and baste every 10 to 15 minutes throughout roasting time. Roast lamb for 1 1/2 hours (or until meat thermometer registers 170 degrees F. for medium doneness). Serve with new potatoes and minted garden peas. Serves 6-8.

Thoughts: Have butcher "butterfly" boneless leg of Iamb. Lamb may also be broiled or grilled over coals. For both cooking methods, place meat about 6 inches from source of heat and cook for 20 minutes on each side (or until meat thermometer reaches 170 degrees). Baste with sauce during cooking time as directed above.

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