- 1 crown roast of pork (10 to 12 pounds; 16 chops), allowed to stand at room temperature for at least one hour before cooking
For the marinade:
- 6 tablespoons olive oil
- 2 tablespoons minced garlic
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh sage, finely chopped
- 2 teaspoons fresh thyme, finely chopped, stems reserved
- 1 teaspoon fresh rosemary, finely chopped, stems reserved
- 1 teaspoon brown sugar
- Adjust oven rack to the lower third and preheat oven to 300 degrees.
- Combine 3 tablespoons olive oil, garlic, salt, pepper, sage, thyme, rosemary, and brown sugar. Rub salt mixture all over roast.
- Place roast frenched bone side down in pan.
- Place roast in oven and cook until an instant-read thermometer reaches 110 degrees, about 2 hours. Remove roast from oven and, using either paper towels or gloves, carefully flip roast over so bones face up. Brush top of roast with remaining olive oil.
- Increase temperature of oven to 500 degrees and return roast to oven. Cook until interior temperature reaches 145 degrees on an instant-read thermometer, about 30 minutes longer.
- Transfer roast to a cutting board, tent it with aluminum foil, and allow it to rest for at least 30 minutes and up to an hour before carving.
- 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
- 1 1/2 pounds (about 4) Granny Smith apples
- 1 1/2 pounds (about 4) Bartlett pears
For Spice Glaze
- 1 cup firmly packed light brown sugar
- 1 cup Steenís 100% Pure Cane Syrup
- 1/2 cup dark molasses
- 1/2 cup dark corn syrup
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dry mustard
- 1/4 water
- Whisk all of the spice glaze ingredients together and set aside
- Preheat the oven to 350F.
- Wash, core, and halve the fruit.
- Line a shallow baking pan with parchment or waxed paper.
- Place toothpicks in ham to keep together
- Place in a baking pan. Brush the entire ham with the glaze, coating it evenly.
- Place all the fruit around the ham and baste them with the glaze
- Bake for 45 minutes. and baste the ham and fruit a second time
- Bake another 45 minutes and remove the ham from the oven baste one last time
- Tent it in foil and let it rest for 5 minutes.
- Serve the apples and pears on a platter with the ham.
- Serve everything warm or at room temperature.
- 1 (4 pound) boneless leg of lamb, well-trimmed
- 1/4 cup Tony’s Creole seasoning
- 3 tablespoons olive oil
- 1/4 cup chopped onions
- 2 tablespoons minced garlic
- Freshly-ground black pepper
- 2 cups chopped fresh spinach
- 1/4 cup chopped fresh mint
- 14 cup toasted pine nuts
- 4 ounces mild goat cheese
- Preheat oven to 400 degrees F. Cut 7 (2-foot) lengths of butcher’s twine.
- Cut open leg of lamb and arrange on work surface, inside facing up. Butterfly meat by cutting vertical slits in the thicker parts of the lamb without cutting all the way through. Flatten meat and trim off extra pieces, reserving them, until leg is a fairly even thickness; you should have about 1/2 pound extra meat. Place a sheet of plastic wrap over lamb and pound with a meat mallet until 1/4 inch thick. Remove plastic wrap and use a sharp knife to poke halfway into meat, taking care not to cut all the way through.
- Dice reserved 1/2 pound meat into 1/2-inch pieces. In a large skillet heat 2 tablespoons of the oil over high heat. Add diced lamb and 1 tablespoon of the Creole seasoning and brown 3 minutes. Add onions, garlic and 4 turns of black pepper; saute, stirring constantly, 1 minute. Remove from heat and add spinach and mint. Transfer to a bowl to cool.
- Spread half of stuffing mixture on one side of the butterflied leg, dot with goat cheese and top with remaining stuffing. Roll up lamb over stuffing, tucking in ends. Space 6 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine.
- In a large skillet heat remaining 1 tablespoon oil over high heat. Add lamb roll and sear on all four sides, 6 minutes in all. Transfer lamb to a roasting pan and roast internal temperature reads 140 degrees
- Remove from oven and let sit, covered loosely with foil, 10 minutes.
- Adapted from Emeril LaGasse
- ½ cup olive oil
- ½ lb sweet italian sausage in 1 “ chunks
- 2 lb chicken thighs
- salt and pepper
- 10 cloves minced or crushed
- 4 hot cherry peppers quartered and de-seeded
- ½ cup white wine vinegar
- 1 cup chicken stock
- ½ cup dry white wine
- 2 tbs fresh parsley
Wash chicken and pat dry.
Salt and pepper and rub into skin.
Add olive oil to med high heat and place chicken thighs skin side down along with sausage.
Cook until skin is nicely browned then turn over briefly.
Remove chicken and sausage from pan and set aside.
Drain remaining oil and grease and add garlic until lightly brown.
Add white wine vinegar and reduce by half.
Add white wine and reduce by half.
Add chicken stock and when boiling add back the chicken and sausage. Simmer for 5 min then transfer pan to oven at 475 for 30 min or until sauce is thick.
- 8 medium carrots, peeled
- 2 cloves garlic, crushed
- 1/4 cup finely chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2-3 tablespoons olive oil
- juice of 1 lemon
- salt and pepper
- Wash the carrots and remove the skin and cut into slices after cooking in a pan of boiling salted water for 15 minutes. Check for doneness, carrots should be firm but not too crunchy.
- Drain and wash with cold water.
- In a bowl, combine the garlic, cilantro, olive oil, lemon juice, cumin, paprika, salt and pepper.
- Toss carrots with mixture. Chill and serve.