Crispy Roast Pork

This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder, which gives you crisper skin than the more popular boston butt. Some cooks like to remove the skin and cook it separately, but we like the mix of textures that you get when you roast the pork with the skin on. (Besides, the fat layer under the skin continually bastes the meat as it roasts.)

Source: Saveur

2 tbsp. cumin seeds
1 tbsp. black peppercorns
2 tbsp. dried oregano
1⁄4 tsp. cayenne
12 cloves garlic
Kosher salt, to taste
1 bone-in skin-on pork picnic shoulder (about
8 lbs.)
1 cup fresh orange juice
1⁄2 cup fresh lime juice
2 tbsp. olive oil

1. Toast cumin and peppercorns in a skillet over medium heat, 2–3 minutes. Transfer to a small food processor along with oregano, cayenne, garlic, and 1 tbsp. salt; process to a paste. Cut about twenty-five 1 1⁄2"-wide slits in the pork about 1" deep. Rub garlic paste all over pork, pressing it into slits. Transfer pork to a roasting pan. Whisk together orange juice, lime juice, oil, and 2 tbsp. salt in a bowl; pour over pork. Cover and refrigerate, turning occasionally, for 18–24 hours.

2. Remove pork from refrigerator 2 hours before you are ready to roast, to allow it to come to room temperature. Heat oven to 325°. Roast, basting every 30 minutes, until a meat thermometer inserted in thickest part of pork registers 160°, about 3 hours total. (Add 1 cup water to pan when liquid evaporates; cover loosely with foil if skin gets too dark.) Let rest for 15 minutes, then carve (see Carving Pork Shoulder) and serve.

SERVES 8

This article was first published in Saveur in Issue #107

http://www.saveur.com/article/Recipes/Crisp-Roast-Pork?cmpid=enews021611

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Tomato Jam Recipe at Epicurious.com

yield: Makes 2 1/4 cups

ingredients

• 1 tablespoon olive oil
• 1 cup (scant) finely chopped onion
• 1 garlic clove, minced
• 2 14-ounce cans diced tomatoes in juice
• 1 tablespoon sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon black pepper

preparation

Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 10 minutes. Cool.

Read More http://www.epicurious.com/recipes/food/views/Tomato-Jam-242972#ixzz1E9JeaqmA

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Twice-Fried Green Plantains with Garlic Dipping Sauce - Saveur.com

SERVES 6

You can flatten the tostones between two pieces of plantain skin, but the bottom of a small pan or a flat pot lid will work, too.

FOR THE MOJO:
3–4 cloves garlic, crushed and peeled
Salt
3–6 cilantro sprigs, leaves chopped
2–3 culantro leaves, trimmed and
chopped (optional)
1/2 cup extra-virgin olive oil

FOR THE TOSTONES:
3 green plantains
Vegetable oil
Salt

1. For the mojo: Put garlic and a generous pinch of salt into a mortar. Crush to a rough paste with the pestle, then add cilantro and culantro (if using) and crush until bruised and fragrant. Add oil while grinding in a circular motion. Adjust seasoning. Set aside.

2. For the tostones: To remove tough green skin from plantains, trim off both ends with a sharp knife, then make a few slits through skin the length of each plantain. Push your thumb between skin and flesh; pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Cut plantains into 1"-thick rounds.

3. Pour oil into a large heavy skillet to a depth of 1", then heat to 325° on a candy thermometer over medium heat. Fry plantains in two batches until lightly golden and hollow-sounding when tapped, about 3 minutes. Transfer plantains with a slotted spatula to paper towels to drain. Working quickly, press warm tostones with the clean bottom of a small pan or a flat pot lid, flattening them to about half their original thickness.

4. Return flattened tostones to oil and fry in batches until crisp around edges and deeply golden, about 2 minutes more. Transfer tostones to paper towels to drain and season to taste with salt while still hot. Serve tostones hot with mojo as a dipping sauce.

Twice-Fried Green Plantains with Garlic Dipping Sauce - Saveur.com

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Date Night Dinner

John is responsible for tonight’s menu

• Chicken with Creamy Mushroom Sauce
• Basmati Rice
• Sauteed Parsnips and Carrots with Honey and Rosemary

2007 Lambert Bridge Cabernet Franc

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