Pastured pork loin roast, that is. Studded with garlic and rubbed
with salt and pepper. I've set herbs and juniper berries in the water
pan and pecan twigs in the little smoke wood box. Now that the wood
is smoking, the propane fire is down low. The plan is to cook it that
way a couple of hours and then crank the heat to finish it off once
the meat is done.

Other dishes include 1. cornbread dressing with aromatic veggies,
sage, black pepper, andouille, and chicken stock; 2. roasted beet
salad with apples, celery, yogurt and horseradish; 3. green bean
casserole; 4. Brussels sprouts with pancetta and asiago; and 5. dark
brown gravy.
--

modom

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Posted via a free Usenet account from http://www.teranews.com

On Tue, 25 Dec 2007 14:04:42 -0600, modom (palindrome guy) wrote:

> Pastured pork loin roast, that is. Studded with garlic and rubbed
> with salt and pepper. I've set herbs and juniper berries in the water
> pan and pecan twigs in the little smoke wood box. Now that the wood
> is smoking, the propane fire is down low. The plan is to cook it that
> way a couple of hours and then crank the heat to finish it off once
> the meat is done.
>
> Other dishes include 1. cornbread dressing with aromatic veggies,
> sage, black pepper, andouille, and chicken stock; 2. roasted beet
> salad with apples, celery, yogurt and horseradish; 3. green bean
> casserole; 4. Brussels sprouts with pancetta and asiago; and 5. dark
> brown gravy.
> --
>
> modom

Cool.. Pork loin is always good. Roasted beets will be great.. the other
additives.. well you let us know..and the horseradish sounds????? What's a
green bean casserole to MOdem? What is your recipe for dark brown gravy.

Merry Christmas,

jay



jay

On Wed, 26 Dec 2007 01:11:08 GMT, jay > wrote:

>On Tue, 25 Dec 2007 14:04:42 -0600, modom (palindrome guy) wrote:
>
>> Pastured pork loin roast, that is. Studded with garlic and rubbed
>> with salt and pepper. I've set herbs and juniper berries in the water
>> pan and pecan twigs in the little smoke wood box. Now that the wood
>> is smoking, the propane fire is down low. The plan is to cook it that
>> way a couple of hours and then crank the heat to finish it off once
>> the meat is done.
>>
>> Other dishes include 1. cornbread dressing with aromatic veggies,
>> sage, black pepper, andouille, and chicken stock; 2. roasted beet
>> salad with apples, celery, yogurt and horseradish; 3. green bean
>> casserole; 4. Brussels sprouts with pancetta and asiago; and 5. dark
>> brown gravy.

>Cool.. Pork loin is always good. Roasted beets will be great.. the other
>additives.. well you let us know..and the horseradish sounds????? What's a
>green bean casserole to MOdem? What is your recipe for dark brown gravy.
>
The beet thing came from a "Best of Gourmet" compilation from a few
years ago. They wanted sour cream in the dressing, but I opted for a
little less fat. In that dish anyway, ahem. It was not bad, IMO. I
think associating roots -- beets, horseradish, and (this time) turnips
-- is usually a good plan. The apple pieces brightened it up
nicely, too.

The gravy I made started with a roux, which was cooked till it was
just shy of mahogany. The roux was one part flour to one part fat by
volume. When it was good and dark, I added another Tbs or so of flour
(for better thickening -- very dark roux doesn't thicken very well)
and cooked it a bit to get rid of the raw flour taste and added some
white wine. Next came a generous dose of some turkey stock I'd made
from the smoked turkey carcass at Thanksgiving. I whisked it till it
was smooth. Folks liked the gravy.

The dressing was lovely. We all collaborated on it, and the results
were a big hit with us all.

>Merry Christmas,

Merry Christmas to us all.
--

modom

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