| Chicken and Apples | Christopher Ranch | Chicken and Apples are made by In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to ...view more Chicken and Apples are made by In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions.;Pour any remaining orange juice mixture over the chicken. Cover and cook on low for 6-7 hours until chicken is almost cooked. ;Add apples and cook one hour longer on low until apples are tender and chicken is thoroughly cooked. Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cover and cook on high heat, stirring occasionally, until sauce is thick and bubbly, 20-30 minutes. ;Serve the sauce over the chicken and apples. view less | |
| Orange Balsamic Cippolline Onions | Christopher Ranch | Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until ...view more Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until golden, shaking pan often, 10 minutes. Add orange juice, vinegar, salt and pepper; bring to boil. Cover and simmer over medium-low heat for 5 minutes. Uncover and simmer until onions are glazed and just tender, 5 to 7 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered casserole dish in 400°F/200°C oven for 20 minutes, or in microwave at high for 5 minutes.) view less | |
| Roast Suckling Pig | Christopher Ranch | Roast Suckling Pig is made by with a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange...view more Roast Suckling Pig is made by with a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing. view less |
