Storm the Cassoulet

Pork Crown Roast

Crown_Roast_Of_Pork-1

Ingredients:

Garlic powder

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

10 pounds pork rib roast (about 12 to 14 ribs) – have butcher prepare it.

Note:  You need at least 10 ribs to make a circle.

Stuffing of choice (ex. bread stuffing with cranberry, apples, applesauce)

Pork Gravy (add some pork juice)

Bone Booties for the rib bones

Watercress, for garnish, optional

Special equipment: roasting pan fitted with roasting rack

Optional:  ginger ale or apple juice

Method:

Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

Combine garlic powder, and salt and pepper.  Add oil, about 1 cup, and combine.

Take crown roast of pork that the butcher has already prepared. Rub the pork all over with the oil mixture.

Place in a roasting pan. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with your stuffing of choice.

Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done.  Baste with a little the juice (or ginger ale or apple juice), if desired.

About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust.

Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Cut off string.  Serve with stuffing and gravy. Garnish with bone booties and watercress, if desired.

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Corn Bake

cornbake

Ingredients:

1 small onion, diced

½ small green pepper, diced

½ cup butter

1 cup grated cheddar cheese

1 can cream style corn

1 can whole kernel corn (don’t drain)

1 8-oz box corn muffin mix

1 cup sour cream

3 eggs

Method:

Preheat oven to 350 degrees.

Sauté onion and green pepper in butter.

Mix both cans of corn, muffin mix, and eggs.

Add the sautéed mixture and pour into a 2-qt casserole dish.

Mix sour cream and grated cheese.

Spoon on top of the corn.

Bake for 45 min.

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