Miso-glazed Salmon

In order to nicely brown the outer layer of the fillets without regressing to the tough, dry texture of the broiled recipes,sprinkling the flesh with salt and pepper, then quickly pan seared the fillets golden brown each side (*skin-side up first) before transferring them to the oven. Then broiling a piece of fish for 10 minutes?! Broiling the salmon left it perfectly flaky and moist.


Ingredients:

• 1/4 cup packed brown sugar
• 2 Tbsp low sodium soy sauce
• 2 Tbsp hot water
• 2 Tbsp Miso (soybean paste)
• 4 (6oz.) Salmon fillets (about 1 inch thick)
• 1 Tbsp toasted sesame seed
• 2 Tbsp thinly sliced green onions (green parts)
• Canola oil

Directions:

1. Start by mixing the first 4 ingredients (brown sugar, soy sauce, hot water, and miso) in a bowl. Stir until completely mixed.
2. Set broiler on high and set rack about 6 inchs from the flame.
3. Salt and pepper you fish filets on both sides. Pan Searing the salmon - Before you put your fish in the pan you want it to be very very hot to the point where it just begins to smoke. Then add enough canola oil to coat the pan evenly. 
4. *TIP the best pan to use for this process is a cast iron pan or a skillet that has a metal handle. This will allow you to move it from the stove top to the broiler.
5. Cook your filet for about 2 minutes on each side then baste it with a coating of the miso glaze then move to the broiler. Let cook for about 3 minutes then baste the fish again with glaze.
6. Let cook for about 5 minutes once the fish is nice and flakey and the glaze bubbly take it out.
7. Garnish with green onion, sesame seed.

Orange Baked Ham

Serve 20 for dinner Prep 15 min Cook 1 hr

Ingredients:

• 1 (10-12 pound) fully cooked, spiral-cut smoked ham on the bone
• 6 garlic cloves
• 8 1/2 oz. orange marmalade
• 1/2 cup French's Honey Dijon mustard
• 1 cup light brown sugar, packed
• 1 orange, zested
• 1/4 cup freshly squeezed orange juice

Directions:

1. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
2. Mince the garlic in a food processor. Add the marmalade, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
3. Serve hot or at room temperature.

Grilled Curried Shrimp with yogrut sauce

Serve 4 Prep: 10 mins Cook: 10 mins

Ingredients:

3/4 lb shrimp, cleaned and shelled, tails on.

Marinade Sauce

2 Tbsp Red curry paste
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp freshly squeezed lime juice

Dipping sauce

1 7-oz container Greek yourt
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp chopped cilantro
Lime wedges (optional)


Directions:
In a large bowl, whisk together red curry paste, vegetable oil, garlic & lime juice. Add shrimp; toss to coat.
Mean time, mix together yogurt, ginger and cilantro and garlic in a small bowl. Season to taste with black pepper
Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
Arrange shrimp on platter and serve with yogurt sauce. Garnish with lime wedges if desired.

Oven baked Tilapia

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6 PRep: 10 minutes Cook: 10 minutes

Ingredients


6 Tilapia Filets
2 lemons sliced in half
3 Tablespoons olive oil
3 Tablespoons of cold butter cut into small cubes
1/3 Cup seasoned breadcrumbs
Seasoned Salt
Fresh ground pepper
½ Tablespoon dried oregano
Pam


Directions

Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Turkey Meatloaf

Serve 6 Prep: 20 mins Cook: 1 hr
Ingredients:

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, (3/4-finely chopped, 1/4-thinly sliced)
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh pasley
1 cerely, chopped
2 pounds ground turkey breast
1 1/2 cups herbed sundried tomatoes in oil, pureed in a food process
2 eggs, beaten
1 cup plain bread crumbs
1 Tbsp. Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, 1 cup of pureed sun-dried tomatoes (reserving 1/2 cup of sun-dried tomato puree), eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
Mix tomato sauce with reserved sun-dried tomato puree.
Pour the tomato sauce mixture over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.

Smoked Chicken Strata

Serve: 6 Prep: 25 mins Chill: 2 hrs Bake: 25 mins Stand: 1o mins

Ingredients:

• 1 Tbsp canola oil
• 2 cup cut-up trimmed fresh asparagus or chopped broccoli
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped red or yellow sweet pepper
• 3 whole grain English muffins, torn or cut into bite-size pieces (4 cups)
• 2 cups shredded smoked chicken or cooked chicken breast (10 oz.)
• 3/4 cup shredded Swiss cheese ( Gruyere cheese is better )
• 4 eggs, lightly beaten
• 1 cup milk

Directions:

1. In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms, and pepper; cook about 3 minutes or just until vegetable are crisp-tender.


2. Lightly coat casserole dish with nonstick cooking spray. Divide half of the English muffin pieces in the dish. Top with the chicken, asparagus mixture, and 1/2 cup of the cheese. Top remaining English muffin pieces.


3. In a medium bowl, whisk together eggs, milk, and 1/8 tsp black pepper. Pour egg mixture evenly over the layers in dish. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining 1/4 cup cheese. Cover; chill 2 to 24 hrs.


4. Preheat oven to 325 degree. Bake 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand 10 minutes before serving.

Blackened Tilapia

For Fish:
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Grilled Tandoori Chicken

• 5-6 (3.5 to 4 pound) skinless, boneless chicken thigh or breast


• 2 tablespoons vegetable oil


• 1/2 cup chopped white onion


• 2 tablespoons chopped garlic


• 2 tablespoons chopped ginger


• 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed


• 1 tablespoon paprika


• 11/2 teaspoons salt


• 1 teaspoon ground cumin


• 1 teaspoon turmeric


• 1 teaspoon ground coriander


• 1 teaspoon garam masala


• 1/2 teaspoon cayenne


• 1/2 cup plain yogurt


• 1 tablespoon fresh lemon juice

1. With a fork, prick holes in the chicken pieces. Place the chicken in a plastic bag.


2. In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the chicken. Close it tightly, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.


3. Preheat a grill.


4. Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes.

http://www.grouprecipes.com/116168/grilled-tandoori-chicken.html

Parmesan Baked Orange Roughy

• 2 (4 ounce) fillets orange roughy


• 1/4 lemon juice


• 1/4 cup grated Parmesan cheese


• 1 Tbsp. butter, softened


• 2 Tbsp. prepared Dijon mustard mayonnaise blend


• 1 large clove garlic, minced


• pinch of paprika


• pinch of salt (optional)

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.


2. Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.


3. Combine parmesan, butter, dijon & mayo mixture, garlic, and (salt) in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika.


4. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3-5 minutes.

Parmesan Baked Orange Roughy @ Group Recipes

Beef Chow Mein

Serve: 6 Prep: 10 mins Cook: 20 mins

Ingredients:

• 1 pound steak, (you choose, but I like a New York for this)
• 1 tablespoon peanut oil
• 1 can od diced omatoes, drained
• Any vegetables-cabbages, onions, carrots, cerely, thinly sliced
• One 7-ounce package Asian stir fry noodles (from the refrigerator section at the market). But don't use the sauce mix.
• 2 tablespoons garlic black bean sauce (also found in the Asian aisle of most supermarkets
• 1 sliced green onion, garnish

Direction:

1. Trim excess fat from the steak and slice into very thin slices.


2. Preheat a pan or wok on stovetop and heat really well over high heat, then add oil. When the oil is smoking, and not until, add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside


3. With the pan back on the heat and smoking again, add a teaspoon of oil and the vegetables and tomatoes. Stir-fry about a couple minutes.


4. Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.

http://www.grouprecipes.com/115244/beef-chow-mein.html

Baked Teriyaki Chicken

Serve 6 Prep: 30 mins Cook: 60 mins


Ingredients:

• 1 tablespoon cornstarch


• 1 tablespoon cold water


• 1/2 cup white sugar or less


• 1/2 cup low-sodium soy sauce


• 1/4 cup cider vinegar


• 1 clove garlic, minced


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground black pepper


• 12 skinless chicken thighs

Direction:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


2. Preheat oven to 425 degrees F (220 degrees C).


3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

http://www.grouprecipes.com/115243/baked-teriyaki-chicken.html

Asian Barbecued Pork Ribs

serve: 4 Prep: 10 mins cook: 50 mins

Ingredients:

• 3 pounds pork spareribs


• 1 onion, chopped


• 2 garlic cloves, minced


• 1 inch fresh ginger root, chopped


• 1/3 cup dark soy sauce


• 2 fresh red chilies, seeded and chopped


• 1 teaspoon tamarind soup base


• 1-2 Tablespoons dark brown sugar


• 2 Tablespoons peanut oil


• salt & freshly ground black pepper

1. Wipe the pork ribs and place them in a work or wide frying pan.


2. Blend soy sauce with chopped onion, garlic, ginger roots, chilies together in a food processor.


3. When it turns to a paste, add the tamarind soup base, brown sugar, oil and seasoning to the onion mixture and mix well together.


4. Pour the sauce over the ribs and toss well to coat.


5. Bring to a boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.


6. Put the ribs on a barbeque grill or in the oven at 400 degree.


7. continue cooking until the ribs are tender about 15-20 minutes, depending on the thickness of the ribs.


8. Baste the ribs with the sauce and turn them over from time to time.


9. Serve the ribs with rice and stir fried vegetable or salad.

http://www.grouprecipes.com/112601/asian-barbecued-pork-spareribs.html

Adobo-Seasoned Baked Chicken Wings

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes

Ingredients:

• 1/2 cup mango nectar
• 1/4 cup honey
• 1 to 2 Tbsp red hot sauce
• salt & freshly ground black pepper
• 2 tsp granulated garlic powder
• 2 tsp granulated onion powder
• 2 tsp ground turmeric
• 40 chicken wings, rinsed well and patted dry
• 2 Tbsp canola oil
• 2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)

Direction:

1. Preheat oven to 425 degree.


2. Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.


3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.


4. Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Garlic-Basil Shrimp

Serve: 4 Prep: 10 mins Cook: 10 mins

• 2 Tbsp olive oil
• 1 1/4 lbs large shrimp (20 to 25 per pound)
• 3 garlic cloves, minced
• 1/8 tsp crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cup grape tomatoes, halved
• 1/4 cup finely chopped fresh basil
• Salt and freshly ground black pepper to taste
• 3 cups cooked orzo pasta, preferably whole wheat

Directions:

1. Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
2. Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the white wine and cook over high heat, stirring occasionally, for 3 minutes.
3. Stir in the tomatoes and basil, and season the sauce with salt & pepper. Return the shrimp to the pan and cook just until heated through.
4. Serve with orzo.

Crispy Beef With Broccoli

For the beef marinade
1 1/2 tsp. reduced sodium soy sauce
1 tsp. cornstarch
Freshly ground black pepper to season the beef

For stir-fry sauce
3 Tbs. oyster sauce
2 tsp. water
2 tsp. balsamic vinegar

To prepare
1 lb. beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips.
1 1/2 lbs. broccoli, cut into bite-size florets (about 4 cups)
1 Tbs. canola oil
1 Tbs. minced garlic (6 cloves)

Direction:

1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinade for 10 minutes at room temperature or refrigerate for a couple of hours.
2. In a small bowl, using a fork, mix together the ingredients for the sauce. Set aside.
3. In a wok or large saute pan, add a inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be brigh green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat it dry.
4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer, and fry 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until doen.
5.Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.
Serve 4 as part of a multicourse meal.

Pulled BBQ Pork Sandwich

Serve: 8 Prep: 10 minutes Cook: 4 hrs
Ingredients:

• 5 lbs pork butt roast or shoulder roast.


• 4 cloves garlic, minced


• 2 teaspoons seasoning salt


• 1 teaspoons ground black pepper


• 1/8 tablespoon cayenne pepper or chipotle Chile powder


• 1 onion, chopped


• 1/4 cup balsamic vinegar


• 1 to 1 1/2 cup water


• 3 cups barbecue sauce

1. Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.


2. Place roast in a large Dutch oven and fill half way with water add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.


3. Remove the meat from heat and allow it to cool; then shred the meat using 2 forks, then put it into a baking dish.


4. Pour the BBQ sauce over the meat and 1/2 cup broth from pot to keep it nice & juicy.


5. Preheat the oven to 350 degrees, cover the baking dish with foil then bake it about 30 minutes.


6. Serve it on buns with sliced red onions.

Pulled BBQ Pork Sandwich @ Group Recipes

Balsamic-glazed Salmon Fillets

Serve: 4 Prep: 10 mins Cook: 20 mins
Ingredients:

• 4 (5 ounce) salmon fillets


• 3 cloves garlic, minced


• 2 teaspoons white wine


• 2 teaspoons honey


• 1/4 cup balsamic vinegar


• 2 ~ 3 teaspoons Dijon mustard


• salt and pepper to taste


• 2 teaspoons chopped fresh oregano

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.


2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.


3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.


4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Balsamic-Glazed Salmon Fillets @ Group Recipes

Basil Grilled Lamb Chops

Serve: 4 Prep: 10 mins Stand: 1:30 mins cooks: 20 mins

• 4 shoulder chops


• 2 Tbsp dijon mustard


• 2 Tbsp balsamic vinegar


• 1 Tbsp chopped garlic


• 1/4 tsp pepper


• 1/2 cup Olive oil


• 2-3 Tbsp basil leaves; silvered, fresh

1. Dry chops well, and arrange in single layer in shallow glass baking dish.


2. In a small bowl, whisk in mustard, vinegar, garlic and pepper.


3. Slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides.


4. Cover and refrigerate for at least 1 hour, but not more than 4 hours.


5. Bring to room temperature 30 minutes before grilling.


6. Place chops on oiled grill at medium heat and grill for 5-10 minutes per side or until done to your liking.

Basil Grilled Lamb Chop @ Group Recipes

Salibury Steak with Brown Gravy

Serve: 8 Prep: 15 mins Cook: 25 mins.

• 2 tablespoons canola oil


• 1 medium onion, chopped


• 2 pounds ground beef


• 1 cup fresh bread crumbs


• 11/2 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick)


• 2 tablespoon Worcestershire sauce


• 1 large egg


• 1/2 (8-ounce) package sliced baby portobello mushrooms


• Kosher salt and freshly ground black pepper


• 1/4 cup all-purpose flour


• 2 (14-ounce) cans beef broth

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes.


2. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 7 or 8 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)


3. Put the pan back on the heat, add the mushrooms with salt and pepper, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth, and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.


4. Add salt and pepper, to your taste.


5. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Salisbury Steak With Brown Gravy @ Group Recipes

Pork Crown Roast With Wine Gravy

• 1 pork-loin crown (8 bones), about 4 lbs.


• 3/4 cup sodium-reduced chicken stock


• * For Dijon herb rub*


• 1 cup fresh parsley leaves, chopped


• 1/4 cup Dijon mustard


• 2 Tbsp extra-virgin olive oil


• 2 Tbsp lemon juice


• 2 tsp dried thyme


• 1 tsp each salt & pepper


• 1 Tbsp minced garlic


• *For Wine gravy*


• 1/2 cup white wine


• 2 Tbsp all-purpose flour or cornstarch


• 1/2 cup sodium-reduced chicken stock

1. To make Dijon herb rub: In a food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until it forms a paste. Stir in garlic.


2. Rub all over pork, excluding bones. place roast, bones up, on rack in roasting pan, wrap bone ends in foil; stuff center with foil ball. Pour stock into pan.


3. Roast in 325 F.oven until meat thermometer registers 160F, about 3 hours, adding up to 1/2 cup of water if necessary to maintain juices in pan.


4. transfer to platter and remove foil ball; tent with foil and let stand for 20 minutes.


5. To make wine gravy; skim fat from pan juice. Place pan on medium heat on stove. Pour in wine, stirring and scraping up brown bits from bottom of pan. Whisk flour into sodium-reduced chicken stock; whisk into pan and cook, whisking, until thickened, about 2 minutes.


6. *Spoon some rice stuffing or any flavor pilaf into center of crown.(optional)


7. Carve roast between bones and serve with wine gravy

Pork Crown Roast With Wine Gravy @ Group Recipes