Loading Culinary.net Content Widget
Loading Culinary.net Article

Family Dinners Inspire Dish Envy

Not Rated   Rate This!


Fig-Stuffed Pork Loin With Roasted Vegetables and Herbes De Provence
Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip
Cubano Pork Appetizer Skewers and Cilantro-Citrus Dip
Chocolate Ganache Tart With Glazed Figs and Nuts

(Family Features) - What is dish envy? The term may be unfamiliar, but the concept is anything but. It's the dish that makes others jealous by stealing the spotlight whenever it's served - and has friends and family pleading for the "secret" recipe.

If you think creating dish envy means complicated ingredients and labor-intensive preparations, think again. Unexpectedly delicious flavor combinations - like sweet dried California figs and succulent pork loin and smoky bacon - deliver big on taste, without big-time hassles. So go ahead, cook up a little dish envy for your next family get-together.

Dish Envy Tips:

One-of-a-Kind - Set tongues wagging and heads turning with recipes that appear exotic, but boast pleasing and approachable flavors. For example, pairing smoky bacon with sweet, moist dark purple Mission figs and slightly nutty flavored golden Calimyrna figs, for a unique appetizer. Or, taking versatile cuts of lean pork, and creating a delicious appetizer skewer with all the elements of a traditional Cuban sandwich.

Wickedly Clever - When planning a festive menu, choose recipes that are deceptively simple to prepare, but will leave your guests astounded by your culinary prowess (and leave you with more time to enjoy the festivities). The fig-stuffed pork loin is a perfect example of a recipe that is easy to prepare with an impressive presentation.

Dressed to Impress - Taste alone won't guarantee dish envy status, especially when the dish is stacked up against the competition on a buffet table. Make sure culinary creations look as good as they taste - like the elegant chocolate fig ganache tart.

Visit www.TheOtherWhiteMeat.com and www.ValleyFig.com for additional information and recipes.

Fig-Stuffed Pork Loin With Roasted Vegetables and Herbes De Provence

Ingredients
  • 1 boneless top loin pork roast, about 2 1/2 pounds
Stuffing
  • 1 cup packed (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California figs, stemmed and halved
  • 1/2 cup white wine
  • 1 tablespoon packed brown sugar
  • 2 teaspoons dried herbes de Provence or Italian herb seasoning
  • 1/2 teaspoon pressed or minced garlic
  • 1 tablespoon drained capers or finely chopped parsley (optional)
Glaze
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon pressed or minced garlic
  • 1/2 teaspoon each salt and freshly ground black pepper
Roasted Vegetables
  • 1 1/2 pounds small (1- to 1 1/2-inch) red potatoes
  • 1 pound medium carrots, peeled and cut into 1-inch pieces
  • 12 medium shallots, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon dried herbes de Provence or Italian herb seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation
    1. Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.
    2. Arrange rack in lower third of oven. Preheat oven to 425°F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast. In small bowl, combine glaze ingredients and spread mixture over pork.
    3. In oiled 9- x 13-inch baking pan, combine vegetables and seasonings. Spread in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350°F and continue roasting 50 to 60 minutes, or until instant-read thermometer registers 155°F. (Insert thermometer into meat, keeping tip away from fruit.)
    4. Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.

Serves
Makes 6 servings

Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip

Ingredients
  • 6 strips bacon, halved crosswise
  • 12 Blue Ribbon Orchard Choice or Sun-Maid California figs, stemmed
  • 12 pecan pieces, toasted
  • 3 tablespoons pure maple syrup
  • 1/8 to 1/4 teaspoon ground cayenne pepper
  • Goat Cheese and Thyme Dip (Makes about 1/2 cup)
  • 1/4 cup (2 ounces) soft goat cheese
  • 1/4 cup (2 ounces) cream cheese
  • 3 tablespoons milk
  • 2 teaspoons finely chopped fresh thyme leaves or 3/4 teaspoon dry thyme leaves

Preparation
    1. Preheat oven to 425°F.
    2. Place 4 layers of paper towels on microwave-safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microwave on high 1 to 2 minutes to render fat from bacon but not crisp.
    3. While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom.
    4. Stuff each fig with a pecan piece. Wrap a half strip of bacon around each fig and secure with toothpick.
    5. Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp.
    6. In small bowl, combine syrup and cayenne pepper.
    7. Brush mixture over appetizers. For dip, combine all ingredients in small bowl. Cover and chill until serving time.
    8. Serve appetizers warm with dip.

Serves
Makes: 12 servings

Cubano Pork Appetizer Skewers and Cilantro-Citrus Dip

Ingredients
  • Cubano Rub
  • 1 tablespoon olive oil
  • 1 teaspoon finely grated orange zest
  • 1 1/2 teaspoons packed brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon dry thyme or oregano leaves
  • 1/2 teaspoon pressed or finely chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika (sweet)
  • 1/2 pound thin-cut boneless pork chops
  • 16 ham cubes (3/4-inch)
  • 16 Swiss cheese cubes (3/4-inch)
  • 24 mini dill pickles
  • 8 (8- to 10-inch) skewers
  • Cilantro-Citrus Dip (Makes about 1/2 cup)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons fresh lime juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon finely grated orange zest

Preparation
    1. In small bowl, combine ingredients for rub. Spread on both sides of pork chops.
    2. Grill chops or broil 4 inches from heat source 3 to 5 minutes, turning once, until cooked through. Let stand 5 minutes.
    3. Cut into 8 1/2-inch strips. On each skewer, thread 1 ham cube, 1 cheese cube, 1 pickle, 1 strip roasted pork (skewered three times in an "s" shape), 1 pickle, 1 ham cube, 1 cheese cube and 1 pickle. For dip, combine all ingredients in small bowl. Serve kabobs with dip.

Serves
Makes: 8 skewers

Chocolate Ganache Tart With Glazed Figs and Nuts

Ingredients
  • 1 refrigerated pie crust, at room temperature
  • 1 cup packed (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California figs, stemmed and halved*
  • 2/3 cup water
  • 1/3 cup packed brown sugar
  • 2 tablespoons almond-, hazelnut- or orange-flavored liqueur
  • 1/2 cup whipping cream
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 cup unsalted or lightly salted mixed nuts (omit peanuts and select hazelnuts, cashews, Brazil nuts, almonds and pecans)
  • Whipped cream, optional

Preparation
    1. Preheat oven to 450°F. Unroll pie crust and press into bottom and up side of 10-inch tart pan with removable bottom. Prick all over with fork. Bake until light brown, 9 to 11 minutes. Cool on rack.
    2. In small saucepan, combine figs and water. Bring to boil over high heat, then reduce heat and simmer until liquid is reduced to 1/4 cup, about 2 minutes.
    3. Stir in brown sugar and simmer, stirring, 1 minute. Remove from heat. Stir in liqueur. Let steep 10 minutes. Strain figs through fine-meshed sieve, reserving syrup.
    4. While figs cool, in small saucepan, bring cream to simmer over medium heat. Remove from heat, add chocolate and stir until smooth.
    5. Spread over baked crust. Refrigerate 5 minutes or until chocolate begins to firm up but is not set.
    6. Alternate fig slices and nuts in concentric circles on tart, pressing slightly into chocolate to secure. Chill 2 hours or up to 1 day.
    7. To serve, brush figs and nuts with reserved syrup. Remove side from tart pan and place tart on platter. Cut into wedges. Top with whipped cream, if desired.

Serves
Makes: 8 to 10 servings

Notes, Tips & Suggestions
*Cut large figs (greater than 1 1/4-inch diameter at the base) into three lengthwise slices.

SOURCE: National Pork Board
Blue Ribbon® Orchard Choice® Figs
Sun-Maid® Figs


Reviews and Comments: