Philip got a blade-in pork roast. Last night, he sautéed the outside of it with some butter and LOTS of garlic and deglazed the pan with a little red wine (makes about 1/4 cup of sauce/pan drippings). Put all of that in a roasting pan over the roast, covered it tightly and cooked it until done (time depends on size of roast).
Served that with sautéed delicata squash (cut into chunks, in olive oil and garlic), and green salad.
Leftover Pork Soup:
Tonight, the bone, the pan drippings and the leftover scraps of meat went into a soup kettle with some black-eyed peas (previously soaked for 2 hours with baking soda and rinsed). He started with the bone from the roast, 2 tbsp of garlic and 1 tbsp low-sodium chicken bouillon. Let it cook slow for about 2 hours (the smell was wonderful), and then added the shredded meat leftovers and a little cumin (about a tsp.), and some sautéed yellow onion.
Now he's baking biscuits to go along with it.
Neener. neener. my house smells better than yours.
lea bob
my plot hasn't thickened. do you think it's a problem with the roux?
(11/22/02)
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