| Stuffed Crown Roast Of Pork
- 1 crown roast of pork, the meatier the better
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
Crown Roast Stuffing
- 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
Chop all ingredients except Chorizo and summer sausage,
and place into bowl. Cook off sausage and add to chopped
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
- 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
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
Pour sauté over cooked rice and stir. Garnish
with chopped parsley before serving.
Pear and Bibb Lettuce Salad
- 6 heads hydroponic Boston Bibb lettuce
- Small wedge of gorgonzola, or blue cheese, crumbled
- 6 Anjou or sugar pears
- Pecans, toasted
- Fresh, crushed pepper
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
- 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
Combine all ingredients into canning jars, shake them
up, then pour on top of salad.