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Old 12-16-2005, 12:23 PM   #11
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BT:

If you want to roast some of those ribs and chops to get some drippings/fond, you could use that for the gravy! Also, if you have time before-hand to do that, you could use the roasted chops/bones, to make some pork broth.

I think using the roasting pan will actually be faster.
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Old 12-16-2005, 12:39 PM   #12
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I agree that gravy made with natural meat juices and fond make the best gravies. But you can make a great sauces to go with pork ahead of time, and then just heat and serve. On example would be a pineapple sweet & sour sauce. The pineapple, and brown sugar accentuate the pork beautifully and can be enjoyed by any who choose to put it on the meat, at the table. Honey mustard sauce and various bbq sauces would also work for you.

Here are some recipes. Use them if you like.

Pineapple Sweet & Sour Sauce
Ingredients:
12 oz. canned chicken stock
14 oz, small chunk pineapple, in natural juice
brown sugar
1/2 onion, sliced
White vinager
Corn Starch
1/4 tsp. ground ginger
Salt

Heat the chicken stock until it begins to bubble. Add the pineapple, ginger, and onion. Pur in about 1/8 cup of vinager. Then add 2 tbs. of the brown sugar. Stir until it's dissolved. Taste. Add more brown sugar or vinager, or both until you get the flavor you want. Then thicken with a slurry of cornstarch.

You can substitue many canned fruits for the pineapple. You could use peaches, mixed fruits, cherries (use white sugar with the cherries), etc.

For honey mustard, pour 1 cup of honey into a serving dish. Add yellow mustard, 1 tsp. at a time and stir. Taste. Add more mustard, stir and taste. Continue the process until it tastes right to you.

Raisin Sauce:
Boil 1/2 cup of raisins in 2 cups of boiling water. Add 1 cup of sugar or brown sugar and cook until dissolved. Add 1/8 tsp. cloves, a dash of nutmeg, and a dash of cinamon. Thicken with cornstarch slurry.

Bucky, be creative. You have the talent to make whatever you want. Think outside the box. Some good chicken soup base, combined with rubbed sage, a bit of garlic, and some black pepper, mixed into a plain bechemel or white sauce will give you KFC-flavored gravy. Just brown the roux slightly before thinning.

Hope this helps.

Seeeeeya; Goodweed of the North
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Old 12-16-2005, 04:14 PM   #13
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If you can get your hands on the pan (sight unseen) , this bourbon cream sauce looks mighty good and quick.

http://www.atkins.com/recipes/o/oran...rbon-sauce-799

(The orange-herb pork roast doesn't look bad either. Hmmm, wonder if you could add something orange-y ((zest maybe)) to the bourbon cream sauce?)
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Old 12-16-2005, 06:08 PM   #14
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' I wonder, if i can't get the drippings, could i make a pork stock before hand from pork rib and chop bones?'

Sure can and it tastes very good. Have always been amazed that people tend to use chicken and beef stocks, but ignore those of pork, lamb and other critters.
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Old 12-16-2005, 07:29 PM   #15
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Bucky, here's a pretty simple Roast Beast sauce I love -

Jack Daniels Sauce

2 cups beef broth (try to get an unsalted kind so you can season yourself)
1/2 cup JD (or any good bourbon)
2 tablespoons butter
2 cloves garlic (sometimes I use about 6 cloves of pre-roasted garlic if I have it)
3-4 springs fresh thyme
Salt and fresh cracked pepper
3 Tablespoons cornstarth dissolved in a little (very little!) cold water to make a slurry

Add ins - sliced mushrooms of your choice, sauteed at the beginning with the garlic; chopped shallot.

Heat the butter over medium heat, add the garlic, and cook til it's just soft (if you're doing the 'shrooms, and/or add them along with the garlic). Take the pan OFF the heat, add the JD or bourbon, put back on the heat, turn to high, and bring to a boil. Add the thyme sprigs, turn heat down and let it simmer for about 10-15 minutes. Then add the beef stock, and cook that for about 15 minutes. Season to taste with the salt/pepper, bring to a boil again, and whisk in the cornstarch slurry a little at a time til you get the consistency you want.

Bon appetit!
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Old 12-16-2005, 08:29 PM   #16
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No problemo.

Chop some bacon (4-6 pieces thick sliced), and sweat it out in a skillet. Slice some onions and add to it. When all is well cooked, turn up the heat and saute until browned a little, then add enough flour to suck up the grease. Let it cook for a few minutes, then remove from the heat, and add a mixture of chicken & beef broth. Stir or whisk until smooth...mixture should be thin. Then put back on medium heat, cook and stir until thickened. Add S&P to taste. You might also want to add a little parsley, sage, rosemary and thyme.
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Old 12-16-2005, 10:43 PM   #17
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I make my Grandpa's (mom's side) gravy. Basic but nummy!

Drippings from whatever meat you cooked
Broth/stock (to match the drippings as best you can) or water (I never use water)
Flour
Butter

Ideally, in the roasting pan, deglaze with the water/broth/stock, and add the amount of liquid to make what as much as you want, yet not overpower the natural flavors of the drippings. Sometimes you have to sacrifice one way ot t'other, and if that is the case, I go for quantity. I'm a big gravy fan. But I digress.

Once the liquid is added and deglazing done, add flour and butter in equal measurements (i.e. 1 tbsp flour & 1 tbsp butter) until gravy reaches desired thickness. Now, since I hear Emeril's voice in my head saying the following, I will say it, though we all likely know it. As with any thickening agent (roux, corn starch, etc.) it never reaches it's full thickening power until it reaches a boil. *phew* All right, I said it. ;) Bust up any lumps as best you can with a fork while whisking the gravy.

Strain through a steel strainer (collander if you will) to get out any unbusted lumps, etc. unless you like lumpy gravy. Pour into your presentation dish and voila! TNT, and very basic.

Adding seasonings would obviously work too. Typically Gramps would add a bit of salt & pepper, but not much more. On some occassion, nothing else at all!
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Old 12-17-2005, 06:16 AM   #18
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wow, thanks everyone for all of the responses!

i am printing them all; will have to see what i might be able to pull off before my cover is blown, and i become a rogue agent, out in the cold.
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Old 12-17-2005, 08:53 AM   #19
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Alex makes gravy like I do. I use a plastic container with a lid, something that holds at least 2 cups. I put in 2 to 4 tlb of flour add COLD water and shake. set aside until ready to make gravy. Addd broth or water to your drippings if need to and if not great. Bring drippings to a boil and then remove from heat and add the flour mixture and whisk until blended. Make sure you keep stiring while adding the flour. and return to heat while stiring until thicken. Now this goes pretty fast and takes no time to make. I have made it this way to make a ham milk gravy also and comes out creamy all the time. Add the salt/pepper to tast when done..
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Old 12-17-2005, 11:07 AM   #20
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Thumper, I use that method (Emeril calls it a slurry) to thicken my beef stew, and sometimes my pot roast gravy. I have a little metal cup with a tight fitting lid that was my mom's. They used to come free with some sort of baking mix.

Tell me more about that ham cream gravy! The only ham gravy I've every heard of is "red-eye", and I can't stand it.
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