Dinner Sunday 10-26-08
- Thread starter PattY1
- Start date
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mikki
Sous Chef
Made SOS for everyone except me, I don't like the stuff. I had chicken fingers and FF
probably? left over french onion soup, and a grilled shaved roast beef and provolone cheese with mexican green chilies
Reading theses posts, now I am wishing I had bought the pork tenderloin I had in my cart before I found the arm roast on sale. I already had the hominy in the cart anyway.
Now I am thinking about cooking the beef roast, stuffed with fresh garlic so I can have sandwiches you are making with the leftovers.
Oh, decisions, decisions................
Sedagive
Senior Cook
Pork loin roast, roasted potatoes, steamed then sauteed asparagus with olive oil and garlic.
I used the recipe that Constance provided in the "pork" forum. Thanks, Constance!
I used the recipe that Constance provided in the "pork" forum. Thanks, Constance!
Last edited:
LEFSElover
Executive Chef
buckytom
Chef Extraordinaire
why did they spilt up, sattie? it was those big breasted canadian chickens showing off, wasn't it? 
ok, today i hit one out of the park. i made my bone-in loin end pork rib roast in the crock pot, and it was awesome! it was a pork rib roast with a big hunk of fattier meat still attached around the leaner loin part. i knew it was good when dw ate 2 chops, gnawing on the bones at the end, and requested that i make it again, exactly the way i made this one.
i rendered the fat from a coupla strips of maple bacon, then browned the s&p rubbed roast on all sides in the fat. my boy and i snacked on the crisped bacon as we browned the meat. 2 medium onions were cut into 1/2 inch rings, and were placed on the bottom of the crock pot. the browned roast was placed on top of the onions, bone side down. 4 peeled and cored apples (2 gala, 2 granny smith) were halved then nestled around the roast, along with 4 large sage leaves, and about 10 whole sprigs of fresh thyme were placed over top of everything. the lid went on and it cooked on high for 3 1/2 hours.
when it was done, the meat was removed to a cutting board, the thyme and sage discarded, the onions and apples carefully scooped/drained into a side dish, and the remaining liquid was poured off into a large skillet, reduced by a third, and thickened with a corn starch slurry.
it was delicious - sweet and savory. i think i'll post this as an actual recipe, if i get some time later.
ok, today i hit one out of the park. i made my bone-in loin end pork rib roast in the crock pot, and it was awesome! it was a pork rib roast with a big hunk of fattier meat still attached around the leaner loin part. i knew it was good when dw ate 2 chops, gnawing on the bones at the end, and requested that i make it again, exactly the way i made this one.
i rendered the fat from a coupla strips of maple bacon, then browned the s&p rubbed roast on all sides in the fat. my boy and i snacked on the crisped bacon as we browned the meat. 2 medium onions were cut into 1/2 inch rings, and were placed on the bottom of the crock pot. the browned roast was placed on top of the onions, bone side down. 4 peeled and cored apples (2 gala, 2 granny smith) were halved then nestled around the roast, along with 4 large sage leaves, and about 10 whole sprigs of fresh thyme were placed over top of everything. the lid went on and it cooked on high for 3 1/2 hours.
when it was done, the meat was removed to a cutting board, the thyme and sage discarded, the onions and apples carefully scooped/drained into a side dish, and the remaining liquid was poured off into a large skillet, reduced by a third, and thickened with a corn starch slurry.
it was delicious - sweet and savory. i think i'll post this as an actual recipe, if i get some time later.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
Two-cheese omelet and whole wheat toast.
That pork roast sounds very good BT.
Sattie, thanks for the idea on splitting the game hens. I've got some CGHs, but wasn't sure how I was going to cook them yet. I think I'll split them spatchcock (?) style and grill them that way. I just need to find a youtube video so I know how
Supper ended up being the ABTs. The pulled pork wasn't ready to come off the cooker until 10:15, then by the time it rested and was pulled.... well, too late for dinner now, but it made a fine bedtime snack
Sattie, thanks for the idea on splitting the game hens. I've got some CGHs, but wasn't sure how I was going to cook them yet. I think I'll split them spatchcock (?) style and grill them that way. I just need to find a youtube video so I know how
Supper ended up being the ABTs. The pulled pork wasn't ready to come off the cooker until 10:15, then by the time it rested and was pulled.... well, too late for dinner now, but it made a fine bedtime snack
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