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Episode 6083: Ultimate Holiday
Holiday Feast
Kings crown
Ripping apart presents can give sure you an appetite! Here are a few Holiday dishes that will make you a star with little effort. Delicious stuffed crown roast of pork, moving to brown rice with a sauté of chestnuts and cranberries, then a salad with Boston Bib lettuce, delicate blue cheese dressing with toasted pecans. These dishes will take no more effort than Tom Turkey and all of the ingredients are easy to find. Enjoy!

Stuffed Crown Roast Of Pork

Crown Roast

Ingredients:
  • 1 crown roast of pork, the meatier the better

Method:
A roast with about 22 bones will serve about 16 people. Remove meat from refrigerator one hour before cooking. Pre-heat oven to 450 degrees. Wrap tin foil around the ends of the bones to protect during cooking.
Place roast in oven and reduce heat to 350 degrees. Cook for 2 hours. (25 to 30 minutes per pound)
Add stuffing and allow to cook for another 45 minutes.
Once done, remove roast from oven and allow to rest for 5 minutes before carving.
Serve in crown form with the centre well filled with stuffing.

Crown Roast Stuffing

Ingredients:

  • 1 lb chorizo sausage
  • 1 lb sweet summer sausage
  • ½ cup breadcrumbs
  • ¼ cup chopped onions
  • ½ cup chopped celery
  • ¼ cup finely chopped red peppers
  • 1 tbsp paprika
  • 1 tbsp sage
  • 1 tbsp marjoram
  • Salt and pepper
  • ½ cup milk

Method:
Chop all ingredients except Chorizo and summer sausage, and place into bowl. Cook off sausage and add to chopped vegetables.
Combine ingredients and moisten with milk. Using your hands, blend everything together. Add more breadcrumbs if the texture is not firm. Place in fridge.
Once the crown roast has cooked for 2 hours, fill with stuffing and cook for 45 minutes more.

Cranberry Chestnut Rice

Ingredients:

  • 3 cups brown rice
  • ½ cup butter
  • 6 shallots
  • 2 bags sundried cranberries
  • ½ cup, roasted, shelled, and chopped chestnuts
  • ¼ cup armagnac
  • Salt and pepper
  • ¼ cup chopped Italian parsley

Method:
Prepare rice, then set aside.
Melt butter in saucepan. Add shallots and sauté until soft and tender.
Add cranberries and continue to sauté.
Roast, shell, and chop chestnuts. Add to sauté and finish with armagnac, adding salt and pepper to taste.
Pour sauté over cooked rice and stir. Garnish with chopped parsley before serving.

Pear and Bibb Lettuce Salad

Ingredients:

  • 6 heads hydroponic Boston Bibb lettuce
  • Small wedge of gorgonzola, or blue cheese, crumbled
  • 6 Anjou or sugar pears
  • Pecans, toasted
  • Fresh, crushed pepper

Method:
Wash lettuce, dry, and display on service platter. Crumble gorgonzola and blue cheese over leaves and scatter toasted pecans over as well. Slice pears and incorporate into lettuce. Sprinkle fresh crushed pepper over salad.
Dress with vinaigrette (recipe to follow) immediately before service.

Vinaigrette

Ingredients:

  • ¼ cup apple cider vinegar
  • 1/8 cup walnut oil
  • ¼ cup sparkling wine
  • ½ tsp salt
  • 1/8 tsp ground black pepper
  • ½ tsp Dijon mustard

Method:
Combine all ingredients into canning jars, shake them up, then pour on top of salad.