|Consider the Oyster|
|by M. F. K. Fisher|
M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster.
61 - 70 of 145 for pork baste
Wet the pork with the wine. ... butter, and keep basting it until it is roasted. Serve with small potatoes, fried in oil and sprinkled with salt and pepper.
Marinating time: 2 ... into the meat. Baste with some of ... use a boneless pork roast. Allow 30 ... onions and apples, French rolls and sparkling cider.
Place pork loin, ribs down, ... sauce (see below). Baste every 15 to ... to 10. Takes 3 to 3 1/2 hours. Mix together and bring to a boil. Baste pork loin.
Combine pork and all ingredients ... Cover and let stand for 10 minutes. Discard marinade. To serve, slice on the diagonal into 1-inch slices. Serves 4 to 6.
In small bowl ... use marinade to baste chops while broiling.) ... remaining marinade, 8 to 10 minutes. Turn and cook 8 to 10 minutes longer until fully cooked.
Mix together thoroughly. ... sauce can penetrate through for added flavor. Pour over loaf and baste occasionally. Bake at 350 degrees for 1 1/2 to 2 hours.
Combine all ingredients ... over. Refrigerate overnight. Baste 2 to 3 ... degrees for 3 hours or until meat is done, basting occasionally during last hour.
Marinate 2 hours. Turn and baste a few times. ... times. Cool and slice thin. Serve with side dish of ketchup, hot mustard, sesame seeds to dip tenderloin in.
Trim fat from ... sauce and celery together. Divide into 6 equal portions and place over chops. Baste with pan juices. Bake 15 minutes longer. Serves 6.
Preheat oven to ... heat to 350°F. Baste with syrup from curried peaches, ... baking 10 to 15 minutes more or until done. Baste occasionally until done.
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