Storm the Cassoulet

Pork Crown Roast

Ingredients:

Garlic powder
Kosher salt
Freshly ground black pepper
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 of the pork juice)
Bone Booties, optonal
Watercress, for garnish, optional

See below for STUFFING IDEAS

Method:

Preheat oven to 250°F . Set aside pork to bring to room temperature prior to cooking. Set rack on the bottom third of the oven so the roast will fit completely inside.

Season pork roast liberally with salt, pepper and garlic powder, then place on a wire rack set in a rimmed baking sheet.

Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. (While the roast is cooking, prepare any stuffing you might want.)

Remove from oven and tent with foil for 15 – 45 minutes.

Meanwhile, increase oven temperature to 500°F. Stuff the roast with the pre-cooked stuffing. Return roast to oven and cook until crisp and browned on the exterior, about 15 minutes.

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.

STUFFING IDEAS (variations to basic bread stuffing)

Idea #1 – Caramelized Onion : Make stuffing mix, tossing in 2 cups caramelized onions and 3/4 cup grated Parmesan cheese with the mix. Top with more Parmesan before baking.

Idea #2 – Apple-Fennel : Saute 2 cups diced fennel bulb, 1 cup diced onion, and 1 cup each chopped apples and dried cranberries. Prepare stuffing mix, adding in sautéed fruits and vegetables, and bake as directed.

#3 – Mushroom-Leek : Cook 3 cups chopped leeks and 1 cup diced celery. Add 1 pound sliced cremini mushrooms, and cook until soft. Mix stuffing mix with mushroom mixture and bake as directed.

Idea #4 – Pear-Walnut : Cook 2 chopped pears and 1 cup dried cranberries with 2 cups diced onions. Toss into mix with 1 cup chopped toasted walnuts, and bake as directed.

Idea #5 – Spinach-Gruyere : Cook 2 cups diced onions with 1 pound sliced cremini mushrooms. Mix with stuffing mix, and let cool slightly before adding 6 cups chopped spinach and 1 cup diced Gruyère.

Idea #5 – Saute 2 onions, 3 stalks celery, 1 granny smith apple, 1 lb. pork & apple sausage. Toss with stuffing.

Cooking Temperature Notes from The Food Lab

Pork chops are obtained by cutting in between the ribs of a whole pork loin. The only difference here is that they’re left completely attached. What does that mean for cooking? A couple of things.

First off, pork loin is fast-twitch muscle, and, like all fast-twitch muscle—say, chicken breast, a New York strip steak, or a tuna loin steak—it’s made up of plenty of finely textured muscle and not much connective tissue or fat. This means that temperature is the most important factor when it comes to cooking it.

See, slow-twitch muscles—like, say, pork belly, beef short ribs, or chicken thighs—are the muscles that an animal uses for extended periods of time very frequently. Because of this, they develop plenty of connective tissue, composed mainly of the protein collagen. This protein is tough and chewy if you try to eat it when it’s undercooked.

In order to get it to transform into lovely, juicy gelatin, you must cook it at a minimum temperature of around 160°F (71°C) or so for a long period of time—generally several hours. (By the way, this is the temperature that the meat itself must be, not the oven temperature.)

Fast-twitch muscle, on the other hand, has no connective tissue to break down. As soon as it reaches its final temperature, it’s done. Holding it at that temperature for extended periods of time will change it very little.* Cook it to temperatures much above 125°F (52°C) in the case of beef, 145°F (63°C) for chicken, 110°F (43°C) for tuna, or 140°F (60°C) for pork, and the only thing you’re doing is drying it out.

NOTE: it took 3 1/2 hours to cook an 18 pound croewn roast at 350 CONVECTION

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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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