Sunturday's Dinner
(This is not a typo, the reason I call it Sunturday is because I prepare it on Saturday but is it totally suitable for a wonderful Sunday dinner. Most of my Saturday-Sunday posts will be labeled as Sunturday's Dinner)
Succulent Roast Pork with Collard Greens and Creamy Risotto
The Pork Roast is rubbed, injected and placed in an oven bag for optimum fragrance, flavor and juiciness.
RUB
2tbs. paprika
2tbs. kosher salt
1 tsp. of garlic powder
1 tsp. ground mustard
1 tsp. Caribbean jerk seasoning
1 tsp. of rosemary leaves.
Bacon renderings from 6-8 strips of bacon (if you do not desire to use bacon renderings you can simply use 2 tblsp. of olive oil.)
When combined it should have the consistency of red wet sand.
BRINE INJECTION
3 tbs. Balsamic vinegar
1tsp. Kosher salt
1 tsp. of Honey
2 two dashes Garlic powder
6 turns of fresh black pepper
Seasoning the Pork Roast
4 large cloves of fresh garlic cut in half. Make large inserts with a very sharp knife in to the pork roast and insert garlic haves deep into the meat. Insert brine into the meat with injector needle. (If you do not have an injector needle you can soak it in a brine overnight)
Rub the roast with rub seasoning and place in an oven bag (you can purchase these at any grocery store, they can usually to found in the napkin and plastic isle.)
¼ cup of orange juice
¼ cup of water
Pour over roast prior to closing the bag and placing in the oven.
Place it into a cold oven allowing the heat to rise slowly, the oven temperature should be then set on 300 degrees and the roast will cook for 6 hours.
COLLARD, MUSTARD AND KALE GREENS
1/2 pound of collard greens
1/2 pound of mustard greens
1/2 pound of kale greens
1 smoked hamhock or any smoked meat
2 tblsp. of kosher salt
1 tsp. of garlic powder
1 tsp. of onion powder
1 tsp. of crushed red pepper
3 cloves of garlic, chopped
1/2 medium onion, chopped
1/2 cup of sugar
water
Place smoked hamhock in a large stockpot, fill with enough water to cover the hamhock. Cook on high heat until boiling, once the water comes to a boil add the kosher salt. Triple wash all the greens (they tend to have a lot of sand between the leaves).
Remove the stems from the greens (my mother taught me an easy way to remove the stem from the collard green leaf. You hold the stem with one hand and slide my fingers up the stem toward the leaf with the other hand. The leaf remains pretty much intact and the stem is removed. The kale and mustard stems can be cut off. Once all the stems are removed stack the collard greens one on top of the other and roll them up like a cigar and cut 1/2 inch ribbons of collard greens. Because the kale and mustard greens are so curly you can just give them a rough chop.
Add all the greens to the boiling water with the hamhock. Also, add the remainder of the ingredients except for the sugar. Cook the greens until they are tender, it usually takes 40-50 minutes. Once greens are tender add the sugar, this will take some of the bitterness away. Allow for the sugar to incorporate for approx. 10 minutes, still boiling on stove top. Use a spider or some type of mesh device to fish the greens from the liquid, but do not discard all of the liquid. You will strain most of the liquid off but you want to serve with some liquid in the serving dish.
RISOTTO
2 cups of Arborio rice (short grain)
2 large cans or boxes of chicken stock
1/2 medium onion, finely chopped
3 cloves of garlic, chopped
2 Tblsp. of olive oil
3 Tblsp. of butter
small box of frozen peas
Allow the peas to sit out during the cooking process in order to thaw slightly. In a medium saucepan on medium heat add the olive oil and butter, heat together until the butter melts. Add the onion and garlic, saute until the onion is translucent (be careful not to burn the onion or the garlic, keep it moving).
Add the Arborio rice and stir until each grain is coated with oil. Slowly add the chicken stock about a cup at a time. Add the first cup and stir, wait until all the liquid is absorbed. Add the next cup (repeat until the rice does not absorb any more liquid or rice is tender [the texture and tenderness is totally up to you]. Once you have the proper tenderness add the peas and remove from the heat. Serve Immediately.
I loved preparing this meal as well as eating it. It is very difficult for me to pick a favorite player from the meal.
The risotto was creamy and delicious (BTW- you can add any vegetable you would like, please do not hold the recipe to just peas. Just about anything is possible.)
The pork was tender and juicy and full of soooooooo much flavor.
The greens were tangy, smokey and very tasty. But greens are a main staple in my household, so it was no big deal for me. But they were still very good.
But do not take my word for it please see the comments of my tasters.
-Diva
(This is not a typo, the reason I call it Sunturday is because I prepare it on Saturday but is it totally suitable for a wonderful Sunday dinner. Most of my Saturday-Sunday posts will be labeled as Sunturday's Dinner)
Succulent Roast Pork with Collard Greens and Creamy Risotto
The Pork Roast is rubbed, injected and placed in an oven bag for optimum fragrance, flavor and juiciness.
RUB
2tbs. paprika
2tbs. kosher salt
1 tsp. of garlic powder
1 tsp. ground mustard
1 tsp. Caribbean jerk seasoning
1 tsp. of rosemary leaves.
Bacon renderings from 6-8 strips of bacon (if you do not desire to use bacon renderings you can simply use 2 tblsp. of olive oil.)
When combined it should have the consistency of red wet sand.
BRINE INJECTION
3 tbs. Balsamic vinegar
1tsp. Kosher salt
1 tsp. of Honey
2 two dashes Garlic powder
6 turns of fresh black pepper
Seasoning the Pork Roast
4 large cloves of fresh garlic cut in half. Make large inserts with a very sharp knife in to the pork roast and insert garlic haves deep into the meat. Insert brine into the meat with injector needle. (If you do not have an injector needle you can soak it in a brine overnight)
Rub the roast with rub seasoning and place in an oven bag (you can purchase these at any grocery store, they can usually to found in the napkin and plastic isle.)
¼ cup of orange juice
¼ cup of water
Pour over roast prior to closing the bag and placing in the oven.
Place it into a cold oven allowing the heat to rise slowly, the oven temperature should be then set on 300 degrees and the roast will cook for 6 hours.
COLLARD, MUSTARD AND KALE GREENS
1/2 pound of collard greens
1/2 pound of mustard greens
1/2 pound of kale greens
1 smoked hamhock or any smoked meat
2 tblsp. of kosher salt
1 tsp. of garlic powder
1 tsp. of onion powder
1 tsp. of crushed red pepper
3 cloves of garlic, chopped
1/2 medium onion, chopped
1/2 cup of sugar
water
Place smoked hamhock in a large stockpot, fill with enough water to cover the hamhock. Cook on high heat until boiling, once the water comes to a boil add the kosher salt. Triple wash all the greens (they tend to have a lot of sand between the leaves).
Remove the stems from the greens (my mother taught me an easy way to remove the stem from the collard green leaf. You hold the stem with one hand and slide my fingers up the stem toward the leaf with the other hand. The leaf remains pretty much intact and the stem is removed. The kale and mustard stems can be cut off. Once all the stems are removed stack the collard greens one on top of the other and roll them up like a cigar and cut 1/2 inch ribbons of collard greens. Because the kale and mustard greens are so curly you can just give them a rough chop.
Add all the greens to the boiling water with the hamhock. Also, add the remainder of the ingredients except for the sugar. Cook the greens until they are tender, it usually takes 40-50 minutes. Once greens are tender add the sugar, this will take some of the bitterness away. Allow for the sugar to incorporate for approx. 10 minutes, still boiling on stove top. Use a spider or some type of mesh device to fish the greens from the liquid, but do not discard all of the liquid. You will strain most of the liquid off but you want to serve with some liquid in the serving dish.
RISOTTO
2 cups of Arborio rice (short grain)
2 large cans or boxes of chicken stock
1/2 medium onion, finely chopped
3 cloves of garlic, chopped
2 Tblsp. of olive oil
3 Tblsp. of butter
small box of frozen peas
Allow the peas to sit out during the cooking process in order to thaw slightly. In a medium saucepan on medium heat add the olive oil and butter, heat together until the butter melts. Add the onion and garlic, saute until the onion is translucent (be careful not to burn the onion or the garlic, keep it moving).
Add the Arborio rice and stir until each grain is coated with oil. Slowly add the chicken stock about a cup at a time. Add the first cup and stir, wait until all the liquid is absorbed. Add the next cup (repeat until the rice does not absorb any more liquid or rice is tender [the texture and tenderness is totally up to you]. Once you have the proper tenderness add the peas and remove from the heat. Serve Immediately.
I loved preparing this meal as well as eating it. It is very difficult for me to pick a favorite player from the meal.
The risotto was creamy and delicious (BTW- you can add any vegetable you would like, please do not hold the recipe to just peas. Just about anything is possible.)
The pork was tender and juicy and full of soooooooo much flavor.
The greens were tangy, smokey and very tasty. But greens are a main staple in my household, so it was no big deal for me. But they were still very good.
But do not take my word for it please see the comments of my tasters.
-Diva
4 comments:
Diva,
This past sunterday dinner was hmmm... shall we say scrumptious… Let’s start with the sides and build our way up to the grand finale.
The mixture of the three types of greens was delicious. The greens were a bright green, tender and cooked with the perfect combination of spice and smokiness. The heat was instant, the garlic was distant and the saltiness was right on point.
The Risotto – This was an attractive dish that tasted as good as it looked. It was buttery and sweet the peas added color and yumminess. A nice way to get the kids to eat their peas. The dish had a fullness that I really enjoyed. My only complaint was that as I worked my way around my entrée it lost some of its creaminess and became a bit thick.
On to the most perfect roast I have ever seen or tasted in my life. DIVA you must post a picture of this roast. It was almost too perfect to eat. The aroma alone almost drove me insane. When she cut this roast, the juices poured from it not to mention it had the tenderness of filet Mignon. When I ate the first piece it exploded in my mouth, it was full of juiciness that I actually expected after watching Diva slice this masterpiece. I was able to taste all of the spices even the Caribbean flavor that added to this delightful dish. All of the flavors were present throughout, but the skin was simply OUT OF THIS WORLD. I can say no more … except … when are you making this again? People this is a must try!
I never had Risotto before. I always see it on all the cooking and restaurant shows. Everyone that eats it acts like it taste so yummy. I wonder if it taste as good made with vegetable broth instead of chicken stock? Hmmm...
I think I was hinting at something Diva!
Well Ms. Allyn I think you make just be on to something, what a great suggestion! I have taken the hint and I will run with it.
I know you will LOVE risotto, it's so creamy and warm and filling it is a great side dish or could be a main entree.
When I create the recipe please know you will be one of the first ones to taste.
Wow. That is awesome to hear! I sure hope you make that one soon cause I am really looking forward to it!!!
Post a Comment