Best 2 Vincent Prices Roast Pork Castilian Style Recipes

**Roast Pork Castilian Style: A Culinary Journey to Spain**

Embark on a delightful culinary adventure with Roast Pork Castilian Style, a traditional Spanish dish that captures the essence of rustic charm and delectable flavors. This succulent pork dish, also known as Lomo Asado a la Castellana, originates from the heart of Castile, a region renowned for its rich culinary heritage. Prepare to tantalize your taste buds with tender pork loin, slowly roasted to perfection and infused with a symphony of aromatic spices. Alongside the main recipe, discover variations that cater to diverse preferences, including a flavorsome pork shoulder variation and a modern twist with a tangy orange sauce. Unleash your inner chef and embark on a culinary expedition to savor the authentic taste of Spain with Roast Pork Castilian Style.

Here are our top 2 tried and tested recipes!

VINCENT PRICE'S ROAST PORK CASTILIAN STYLE

Vincent Price's Roast Pork Castilian Style image

Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients... absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook "A Treasury of Great Recipes" by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham.

Provided by EdsGirlAngie

Categories Pork

Time 6h15m

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 (12 lb) fresh ham
4 tablespoons butter
3 bay leaves, crumbled
3 cloves garlic, minced
1/2 teaspoon dried thyme
2 tablespoons chopped parsley
3 tablespoons minced onions
2/3 cup white wine, divided
2 tablespoons sweet paprika
2 teaspoons salt
1 lemon, juice of

Steps:

Preheat oven to 350 degrees F.
Score the skin and fat of the fresh ham.
Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
Roast meat for 1-1/2 hours.
Remove fat that has accumulated in the pan.
Add to pan: 1/3 cup white wine and 1 cup water.
Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.

Nutrition Facts : Calories 718.5, Fat 29.9, SaturatedFat 11.2, Cholesterol 246.1, Sodium 7293.1, Carbohydrate 2.1, Fiber 0.5, Sugar 0.5, Protein 101.6

VINCENT PRICE BOOKBINDER SNAPPER SOUP

Vincent Price Bookbinder Snapper Soup image

Here is the Bookbinder Snapper Soup recipe from Vincent Price's "A Treasury of Great Recipes" (1965). It differs from the Chicago Tribune Good Eating Cookbook version in various ways, most notably by being the original and uses snapping turtle. Mr. Price notes: "...you can make a sort of 'mock snapper' soup using a red snapper." Instructions on how to make the subsitution are in the recipe. This is an old fashioned recipe, and doesn't take many shortcuts. Info on the "Old Original Bookbinders" Philadelphia restaurant is available on Wikipedia.

Provided by Julesong

Categories < 4 Hours

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

5 lbs frozen snapping turtle (snapping turtle in the shell)
3 quarts water
3 tablespoons beef extract
3 quarts beef stock
2 carrots, chopped
2 stalks celery, chopped
3 medium onions, chopped
1/2 teaspoon dried marjoram
salt & freshly ground black pepper, to taste
2 cups tomato puree (sauce)
1 dash Tabasco sauce
1 bay leaf (fresh, if possible)
2 garlic cloves, minced
1/2 cup melted butter
1 1/2 cups flour
3 hard-cooked eggs
1 cup dry sherry
2 lemons, halved and thinly sliced (24 slices)

Steps:

In a large soup kettle cook the frozen snapper (in the shell) in the 3 quarts water for 90 minutes.
When the turtle meat is tender, remove the snapper from the pot and allow to cool. Pick the meat from the shell, keep warm, and set aside.
Put the turtle shell back into the snapper stock, along with the beef extract, beef stock, carrots, celery, onion, marjoram, salt and pepper (to taste), tomato puree, Tabasco, bay leaf, and garlic.
Simmer for 30 minutes and strain.
In a separate container mix together the melted butter with the flour. Beat the butter/flour mixture into the soup until smooth.
Cut the snapper meat into small pieces and add to soup. Add the chopped hard-cooked eggs to soup. Stir in the sherry and sliced lemons. Let soup simmer for an additional 30 minutes.
Presentation: Serve soup in a tureen. Into each soup bowl ladle some of the snapper meat, a couple slices lemon, and some soup. Pass a small pitcher of sherry and let each person add some to his/her soup according to taste.
Using red snapper instead of turtle: Cook the skin, head, and bones of the fish with some of the flesh for 90 minutes in 3 quarts of water. Proceed with recipe. Dice about a cup and a half of the snapper fillets and add them to the soup for the last half hour.

Nutrition Facts : Calories 280.7, Fat 9.9, SaturatedFat 5.6, Cholesterol 73.3, Sodium 888, Carbohydrate 24.6, Fiber 2.9, Sugar 4.8, Protein 7.4

Tips:

To ensure the pork is cooked evenly, use a meat thermometer to check its internal temperature. The pork should reach an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
Roast the pork uncovered for a crispy skin. If you prefer a softer skin, cover the pork with foil for the first 30 minutes of roasting.
Baste the pork with the pan juices every 20-30 minutes to keep it moist and flavorful.
Let the pork rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork.

Conclusion:

Vincent Price's Roast Pork Castilian Style is a flavorful and impressive dish that is perfect for a special occasion. The combination of garlic, paprika, and cumin creates a delicious and aromatic crust, while the orange juice and vinegar add a bright and tangy flavor. This dish is sure to be a hit with your family and friends.