An entree with meat and apples
December 5, 2017 5:43 PM Subscribe
The Governor of Tennessee's Roast Apple Boar!
That's a made up dish. But do you have a stellar recipe for an entree that includes apples?
Meat, heat, apple – that’s the requirement. For meat I prefer mammal or bird. I might consider fish but it would have to be a blockbuster.
I cook Indian, Mexican, Vietnamese, Italian, Old English, North American, Arab, Western Reserve, everything. I use the spices and chilis and herbs and oils. I won’t say I never fail, but we eat well.
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Give me your great entree recipe with apples!
Meat, heat, apple – that’s the requirement. For meat I prefer mammal or bird. I might consider fish but it would have to be a blockbuster.
I cook Indian, Mexican, Vietnamese, Italian, Old English, North American, Arab, Western Reserve, everything. I use the spices and chilis and herbs and oils. I won’t say I never fail, but we eat well.
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Give me your great entree recipe with apples!
For some years, pork chops with apples and cabbage was in our regular rotation. Starting with butterflied pork chops and a hot skillet,
* Brown the pork chops. This will produce a lot of fat; you may want to drain some.
* Add a chopped onion and some minced garlic, and saute until the onions are soft.
* Add shredded cabbage, sliced apples, ground coriander seed, dry wine (red? white?), lemon, and pepper. Stir together.
* Cover, and cook until pork is done (20–25 minutes?). Dress with a little lemon juice.
posted by lasagnaboy at 5:59 PM on December 5, 2017 [5 favorites]
* Brown the pork chops. This will produce a lot of fat; you may want to drain some.
* Add a chopped onion and some minced garlic, and saute until the onions are soft.
* Add shredded cabbage, sliced apples, ground coriander seed, dry wine (red? white?), lemon, and pepper. Stir together.
* Cover, and cook until pork is done (20–25 minutes?). Dress with a little lemon juice.
posted by lasagnaboy at 5:59 PM on December 5, 2017 [5 favorites]
The All-Purpose Hungarian Recipe has a real nice variant with sauerkraut and apples — add the optional apple in Phase I and follow the Székely Gulyás steps from there, and then if you want detectable apple chunks in it add some more apple at the very end.
posted by nebulawindphone at 6:10 PM on December 5, 2017 [1 favorite]
posted by nebulawindphone at 6:10 PM on December 5, 2017 [1 favorite]
Apple Cinnamon Pork Chops
Skillet Chicken Thighs with Bacon, Brussels Sprouts and Easy Apple Jus
Turkey And Apple Curry Pot Pie
Cider Brined Pork Roast with Apples, Onions, & Dried Plums
Autumn Chicken Escabeche with Roasted Apples and Grapes
Sausages with Apple Parsnip Mash and Red Onion Gravy
posted by Weeping_angel at 6:13 PM on December 5, 2017 [1 favorite]
Skillet Chicken Thighs with Bacon, Brussels Sprouts and Easy Apple Jus
Turkey And Apple Curry Pot Pie
Cider Brined Pork Roast with Apples, Onions, & Dried Plums
Autumn Chicken Escabeche with Roasted Apples and Grapes
Sausages with Apple Parsnip Mash and Red Onion Gravy
posted by Weeping_angel at 6:13 PM on December 5, 2017 [1 favorite]
I make what I call meat muffins. Basically meat loaf but in a muffin pan. Ground beef, diced green apple and diced red bell pepper. Sometimes I add diced jalapeno. I add the egg but no bread crumbs.
posted by smashface at 6:13 PM on December 5, 2017 [1 favorite]
posted by smashface at 6:13 PM on December 5, 2017 [1 favorite]
Pork Chops with Apples
4 pork chops (recipe calls for thick center-cut loin pork chops, but I've used thinner chops and cut down on the cooking time)
2 tart apples, like Granny Smith
1 tablespoon peanut or vegetable oil
1/4 cup finely chopped onion
1 tablespoon brown sugar
2 tablespoons red-wine vinegar
1 red ripe tomato, peeled, seeded and cut into 1/4-inch cubes, about 3/4 cup
1/2 cup fresh or canned chicken broth
1. Trim most of the fat from chops and sprinkle on both sides with salt and pepper.
2. Quarter, core and peel apples.
3. Heat oil in skillet large enough to hold chops in one layer. Cook until nicely browned on one side, 2 or 3 minutes. Turn and cook again until browned, 2 or 3 minutes more.
4. Continue cooking chops about 15 minutes, turning often. Arrange quartered apples around the chops. Cover closely and continue cooking 5 minutes.
5. Transfer chops and apples to warm platter and cover with foil. Pour off fat from skillet. Add onion and cook, stirring, until wilted.
6. Add brown sugar and vinegar and stir. Add cubed tomato and broth. Stir to dissolve brown particles that cling to skillet. Cook, stirring, 2 minutes. Add any liquid that accumulated around the chops. Cook until sauce is reduced to about 3/4 cup.
7. Pour hot sauce over chops and apples and serve.
Yield: 4 servings
posted by gudrun at 6:38 PM on December 5, 2017 [1 favorite]
4 pork chops (recipe calls for thick center-cut loin pork chops, but I've used thinner chops and cut down on the cooking time)
2 tart apples, like Granny Smith
1 tablespoon peanut or vegetable oil
1/4 cup finely chopped onion
1 tablespoon brown sugar
2 tablespoons red-wine vinegar
1 red ripe tomato, peeled, seeded and cut into 1/4-inch cubes, about 3/4 cup
1/2 cup fresh or canned chicken broth
1. Trim most of the fat from chops and sprinkle on both sides with salt and pepper.
2. Quarter, core and peel apples.
3. Heat oil in skillet large enough to hold chops in one layer. Cook until nicely browned on one side, 2 or 3 minutes. Turn and cook again until browned, 2 or 3 minutes more.
4. Continue cooking chops about 15 minutes, turning often. Arrange quartered apples around the chops. Cover closely and continue cooking 5 minutes.
5. Transfer chops and apples to warm platter and cover with foil. Pour off fat from skillet. Add onion and cook, stirring, until wilted.
6. Add brown sugar and vinegar and stir. Add cubed tomato and broth. Stir to dissolve brown particles that cling to skillet. Cook, stirring, 2 minutes. Add any liquid that accumulated around the chops. Cook until sauce is reduced to about 3/4 cup.
7. Pour hot sauce over chops and apples and serve.
Yield: 4 servings
posted by gudrun at 6:38 PM on December 5, 2017 [1 favorite]
Pork is the classic pairing, and has been well-covered above (I personally like to get good thick bone-in chops, sear them, then braise them in apple cider, finish with thyme and brandy and maybe mushrooms as a pan reduction, with rice pilaf on the side). But you do mention fowl, and if you'd like something a bit more elaborate than "stuff an apple and some tarragon into your roast duck (though that's a very solid option), I offer you this:
Chicken Normande.
It looks a bit fussy, I know, and there are a fair few dishes to wash. But it's excellent for groups or parties, it can be made in advance, and it's delicious leftover. It's my go-to for winter entertaining, or when I want a weeknight supper that will provide sustaining lunches into the week. The mashed-apples-and-potatoes are a delight on their own, but the whole dish is particularly lovely and warming, perfect for fall and winter and even into early spring.
posted by halation at 6:59 PM on December 5, 2017 [2 favorites]
Chicken Normande.
It looks a bit fussy, I know, and there are a fair few dishes to wash. But it's excellent for groups or parties, it can be made in advance, and it's delicious leftover. It's my go-to for winter entertaining, or when I want a weeknight supper that will provide sustaining lunches into the week. The mashed-apples-and-potatoes are a delight on their own, but the whole dish is particularly lovely and warming, perfect for fall and winter and even into early spring.
posted by halation at 6:59 PM on December 5, 2017 [2 favorites]
We simmer chicken thighs, thinly sliced apples and onions with sage regularly in the winter. Something like this Recipe looks about right, but I don't bother with frying the chicken separately before hand or the additional sugar, and it's still delicious. It takes about 30 mins and is amazing over rice.
posted by larthegreat at 6:59 PM on December 5, 2017 [2 favorites]
posted by larthegreat at 6:59 PM on December 5, 2017 [2 favorites]
I may be stretching your definition of entree a bit, but this soup is a frequent one-bowl dinner at our house. Its official name is "Country Captain Soup" but we call it "Apple Soup".
posted by DrGail at 7:12 PM on December 5, 2017 [1 favorite]
posted by DrGail at 7:12 PM on December 5, 2017 [1 favorite]
Chicken à la Pittsburgh Architect:
Preheat rimmed sheet in a 425 oven. 8 thighs and/or drumsticks seasoned and skin side down. 20 minutes or so, until lots of fat is rendered. Flip chicken. Several halved leeks, cut side down in the fat. 10 more minutes, then add 4-5 small, crisp apples, cored & quartered, with a couple rosemary sprigs amongst. 10-15 more minutes until all done.
It's delicious.
posted by kenko at 7:44 PM on December 5, 2017 [3 favorites]
Preheat rimmed sheet in a 425 oven. 8 thighs and/or drumsticks seasoned and skin side down. 20 minutes or so, until lots of fat is rendered. Flip chicken. Several halved leeks, cut side down in the fat. 10 more minutes, then add 4-5 small, crisp apples, cored & quartered, with a couple rosemary sprigs amongst. 10-15 more minutes until all done.
It's delicious.
posted by kenko at 7:44 PM on December 5, 2017 [3 favorites]
Response by poster: All ideas appreciated! Now I'm on the apple trail down here in North Georgia.
Also, since I have some Pgh in me -- and a deep appreciation of its architecture -- I have to shout out to Kenko's Chicken à la Pittsburgh Architect.
posted by LonnieK at 8:18 PM on December 5, 2017
Also, since I have some Pgh in me -- and a deep appreciation of its architecture -- I have to shout out to Kenko's Chicken à la Pittsburgh Architect.
posted by LonnieK at 8:18 PM on December 5, 2017
Roast duck stuffed with apples - prepare duck (whole) for roasting as you normally would, fill the abdominal cavity with quartered apples. Roast. My grandma normally just rubbed some salt and pepper into the bird and filled it like that and roasted it. Very simple and very delicious. Prepare any accompaniments you normally like with duck and enjoy.
posted by koahiatamadl at 10:30 PM on December 5, 2017 [1 favorite]
posted by koahiatamadl at 10:30 PM on December 5, 2017 [1 favorite]
Small savoury pies are easy and delicious. Saute onion, garlic and bacon then add pork chunks seasoned with fresh sage, rosemary and parsley, brown all over and then add sliced fresh apple and simmer in apple cider and chicken stock until reduced (add some cornflour to thicken if necessary). Once it's thick enough let it cool down.
I use pre-made puff pastry sheets cut to size for the base and lid. Once the lid is on, whisk an egg and brush on. Cut some venting slits into the top and then sprinkle on a small amount of powdered sage and ground salt. Bake in your oven at 180 deg C until golden and flaky. Muffin trays are good for small individual pies or you can make a family sized pie and then cut into individual serves.
posted by h00py at 2:51 AM on December 6, 2017
I use pre-made puff pastry sheets cut to size for the base and lid. Once the lid is on, whisk an egg and brush on. Cut some venting slits into the top and then sprinkle on a small amount of powdered sage and ground salt. Bake in your oven at 180 deg C until golden and flaky. Muffin trays are good for small individual pies or you can make a family sized pie and then cut into individual serves.
posted by h00py at 2:51 AM on December 6, 2017
Roast duck stuffed with apples - prepare duck (whole) for roasting as you normally would, fill the abdominal cavity with quartered apples
Danish holiday tradition is that ducks or geese are stuffed well with apples, prunes, and maybe a bit of orange as well. The fowl is served with pickled red cabbage, boiled potatoes, sugar-roasted potatoes and gravy.
Another traditional recipe is æbleflæsk (Images in link). Translation:
(for 2-3 servings)
4 apples
2 onions
5-6 slices of pork belly
salt to taste
1 tbsp sugar
whole grain rye bread
1. Put the pork in a pan, sprinkle with salt, and roast till it has a good color at low-medium heat.
2. While the pork roasts, quarter both the onions and apples, remove the cores of the apples and then cut them into thin slices.
3. When the pork is done, take it out of the pan and onto a piece of kitchen paper.
4-6. Let the drippings remain in the pan, and add the onions, let them soften for a couple of minutes before adding the apples. Put a lid over the pan, and let the apples and onions steam for about 15 minutes, while occasionally stirring (and checking that the mixture doesn't burn/mumimor)
7. Add salt and sugar to the mixture to taste (the sugar amount depends on your apples/mumimor)
8. Serve on whole grain rye bread
posted by mumimor at 4:22 AM on December 6, 2017 [1 favorite]
Danish holiday tradition is that ducks or geese are stuffed well with apples, prunes, and maybe a bit of orange as well. The fowl is served with pickled red cabbage, boiled potatoes, sugar-roasted potatoes and gravy.
Another traditional recipe is æbleflæsk (Images in link). Translation:
(for 2-3 servings)
4 apples
2 onions
5-6 slices of pork belly
salt to taste
1 tbsp sugar
whole grain rye bread
1. Put the pork in a pan, sprinkle with salt, and roast till it has a good color at low-medium heat.
2. While the pork roasts, quarter both the onions and apples, remove the cores of the apples and then cut them into thin slices.
3. When the pork is done, take it out of the pan and onto a piece of kitchen paper.
4-6. Let the drippings remain in the pan, and add the onions, let them soften for a couple of minutes before adding the apples. Put a lid over the pan, and let the apples and onions steam for about 15 minutes, while occasionally stirring (and checking that the mixture doesn't burn/mumimor)
7. Add salt and sugar to the mixture to taste (the sugar amount depends on your apples/mumimor)
8. Serve on whole grain rye bread
posted by mumimor at 4:22 AM on December 6, 2017 [1 favorite]
How about pork and apple pie with a cheddar sage crust? I've made this recipe many times and love it.
posted by carrioncomfort at 6:17 AM on December 6, 2017
posted by carrioncomfort at 6:17 AM on December 6, 2017
We liked this chickpea apple curry recently. If meat is a must, you can add some cooked chicken. I used Penzey’s sweet curry powder and diced instead of whole tomatoes. The apples don’t need to cook as long as the recipe says.
posted by lakeroon at 7:35 AM on December 6, 2017 [1 favorite]
posted by lakeroon at 7:35 AM on December 6, 2017 [1 favorite]
Hete Bliksem ("Hot Lightning") is a traditional Dutch dish, basically potatoes mashed with apples and bacon. Here's a fancier version of the recipe, by Phillip Kirschen-Clark, the chef at the now defunct NYC restaurant Vandaag.
posted by monospace at 10:26 AM on December 6, 2017
posted by monospace at 10:26 AM on December 6, 2017
My parents used to make fun of me for dipping my turkey sandwiches on Texas Toast into my applesauce as a kid, but this recipe looks delicious, and I maintain that the sandwich combo is also still delicious.
posted by PearlRose at 10:59 AM on December 6, 2017
posted by PearlRose at 10:59 AM on December 6, 2017
Response by poster: Grateful for all the answers. Impossible to mark a best one. I'll be working my way through some over the next weeks.
Thanks all!
posted by LonnieK at 12:33 PM on December 7, 2017
Thanks all!
posted by LonnieK at 12:33 PM on December 7, 2017
This thread is closed to new comments.
posted by mannequito at 5:59 PM on December 5, 2017 [1 favorite]