Everyday Food - Martha Stewart Living Magazine [42]
2 Heat oil in a large skillet over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
3 Tilt skillet away from you; pour in tomato sauce. Bring to a boil over medium-high heat; reduce heat to medium. Cover; simmer until meatballs are cooked through, 8 to 10 minutes. Serve, garnished with additional rose-mary leaves, if desired.
PER SERVING: 549 calories; 28.6 grams fat; 29.5 grams protein; 40.8 grams carbohydrates; 5.4 grams fiber
PORK RIBS WITH BARBECUE SAUCE
Small and lean baby-back ribs are a quick-cooking (and very tender) alternative to spare ribs. If desired, coat them with your favorite spice rub before baking. Serve the ribs with any of the potato side dishes or steamed corn on the cob.
SERVES 4 PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 45 MINUTES
2 slabs baby-back pork ribs (1 to 1½ pounds each)
Coarse salt and freshly ground pepper
Vegetable oil, for grill
½ cup Barbecue Sauce (recipe below), plus more for serving
1 Preheat oven to 400°F. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty aluminum foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1½ hours.
2 Heat grill to medium-high; lightly oil grates. Remove ribs from foil; brush with sauce, coating rounded side well. Grill until nicely browned, turning once, 3 to 4 minutes. Serve with additional sauce on the side.
PER SERVING: 333 calories; 15 grams fat; 35.5 grams protein; 13 grams carbohydrates; 1.8 grams fiber
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon crushed red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1 cup Worcestershire sauce
1 cup apple-cider vinegar
1 tablespoon unsulfured molasses
¼ teaspoon freshly ground pepper
1 In a medium saucepan, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook, stirring, 30 seconds.
2 Reduce heat to medium-low; stir in brown sugar, ketchup, Worcestershire, vinegar, molasses, and pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Use immediately, or let cool completely before transferring to an airtight container and refrigerating up to 1 month. Reheat gently before serving. MAKES 3 CUPS
PORK TENDERLOIN WITH SAUTÉED APPLES AND LEEKS
STRETCH IT Nothing complements pork like the flavor of apples; here the fruit is sautéed with leeks and honey. This recipe calls for roasting an extra tenderloin; serve one with the apples, and reserve one for use in a recipe on the following pages.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 40 MINUTES
2 pork tenderloins (about 1 pound each), trimmed of excess fat
2 tablespoons olive oil
Coarse salt and freshly ground pepper
2 leeks, white and light green parts only, halved lengthwise and cut crosswise into 1-inch pieces, washed well and dried
½ teaspoon fennel seeds
3 Gala apples, cored, halved lengthwise and then crosswise, and cut ¼ inch thick
1 tablespoon honey
1 teaspoon sherry vinegar or red-wine vinegar
1 Heat broiler, with rack set 4 inches from heat source. On a rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil until an instant-read thermometer inserted in thickest part registers 145°F, 14 to 18 minutes. Transfer pork to a plate. Cover loosely with aluminum foil, and let rest 10 minutes (internal temperature will rise about 5 degrees as it sits).
2 Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occasionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from