With the rotisseried pork roast...I'm considering a mixed salad and roasted
cauliflower...I toss the cauliflower florets in canola oil and taco
seasoning then roast at 425F till nice and crispy and sweet.

I rubbed ozark seasoning all over the Roast...Should be good...The aroma is
making me very hungry.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote on 17 Feb 2006 in rec.food.cooking

> With the rotisseried pork roast...I'm considering a mixed salad and
> roasted cauliflower...I toss the cauliflower florets in canola oil and
> taco seasoning then roast at 425F till nice and crispy and sweet.
>
> I rubbed ozark seasoning all over the Roast...Should be good...The
> aroma is making me very hungry.
>

I was good; But next time...I'm rubbing it in Ball park Mustard and minced
garlic before I spin it.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito > wrote in
:

> I was good; But next time...I'm rubbing it in Ball park Mustard
> and minced garlic before I spin it.

I roasted two large ones with teriyaki sauce (1/2 cup), dijon mustard
(1 tbsp.) and cooking sherry (4 tsp.) basting sauce (baste every twenty
minutes).

I've also done one basted just in olive oil and herbes de provence (to
taste).

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Michel replied to MLI:

>> I was good; But next time...I'm rubbing it in Ball park Mustard
>> and minced garlic before I spin it.
>
> I roasted two large ones with teriyaki sauce (1/2 cup), dijon mustard
> (1 tbsp.) and cooking sherry (4 tsp.) basting sauce (baste every twenty
> minutes).
>
> I've also done one basted just in olive oil and herbes de provence (to
> taste).

I *like* that last idea! I'm going to keep it in mind for the near future.

I like to rub pork roasts with a mixture of crushed fennel seed, crushed
mustard seed (brown mustard seed if I can get it), ground cardamom, ground
coriander, ground cloves, salt, and black pepper before roasting. I've
never tried cooking a pork roast in my [Ronco Junior] rotisserie; I think
it's about time I tried.

Bob

"Bob Terwilliger" > wrote in message
...
snip
> I like to rub pork roasts with a mixture of crushed fennel seed, crushed
> mustard seed (brown mustard seed if I can get it), ground cardamom, ground
> coriander, ground cloves, salt, and black pepper before roasting. I've
> never tried cooking a pork roast in my [Ronco Junior] rotisserie; I think
> it's about time I tried.
>
> Bob
I can't get a mental handle on that spice combination. My nose keeps
twitching when I read cardamom, coriander and cloves, but gets confused by
the fennel and mustard seed. I even got them all down and tasted them --
can you give me a word picture? Is one of the notes dominant or does the
mixture need the pork roast to round it out?
Janet

On Sat 18 Feb 2006 08:20:20a, Thus Spake Zarathustra, or was it Janet
Bostwick?

>
> "Bob Terwilliger" > wrote in message
> ...
> snip
>> I like to rub pork roasts with a mixture of crushed fennel seed,
>> crushed mustard seed (brown mustard seed if I can get it), ground
>> cardamom, ground coriander, ground cloves, salt, and black pepper
>> before roasting. I've never tried cooking a pork roast in my [Ronco
>> Junior] rotisserie; I think it's about time I tried.
>>
>> Bob
> I can't get a mental handle on that spice combination. My nose keeps
> twitching when I read cardamom, coriander and cloves, but gets confused
> by the fennel and mustard seed. I even got them all down and tasted
> them -- can you give me a word picture? Is one of the notes dominant
> or does the mixture need the pork roast to round it out?
> Janet

I'm curious, too. What are your proportions of the spice mix, Bob?

--
Wayne Boatwright o¿o
____________________

BIOYA

Mr Libido Incognito wrote:
> With the rotisseried pork roast...I'm considering a mixed salad and roasted
> cauliflower...I toss the cauliflower florets in canola oil and taco
> seasoning then roast at 425F till nice and crispy and sweet.
>
> I rubbed ozark seasoning all over the Roast...Should be good...The aroma is
> making me very hungry.

Penzeys Adobo was born for pork.

So which pork cut did you spin... why is that when it's beef everyone
seems to clamor to brag about which expensive cut... but when it's
pork, well it's simply pork.

Janet Bostwick wrote on 18 Feb 2006 in rec.food.cooking

>
> "Bob Terwilliger" > wrote in message
> ...
> snip
> > I like to rub pork roasts with a mixture of crushed fennel seed,
> > crushed mustard seed (brown mustard seed if I can get it), ground
> > cardamom, ground coriander, ground cloves, salt, and black pepper
> > before roasting. I've never tried cooking a pork roast in my [Ronco
> > Junior] rotisserie; I think it's about time I tried.
> >
> > Bob
> I can't get a mental handle on that spice combination. My nose keeps
> twitching when I read cardamom, coriander and cloves, but gets
> confused by the fennel and mustard seed. I even got them all down and
> tasted them -- can you give me a word picture? Is one of the notes
> dominant or does the mixture need the pork roast to round it out?
> Janet
>
>
>

The difference between a unseasoned roast and one with salt and pepper is
vast...The same applies to one that's been ozark-ed. I'm guessing it is a
personal preference thing but in a more generalized way.

The Ozark blend adds whole dimensions to the flavour of pork...I think it
is as good for pork as it gets...Some others here seem to agree with that
statement.

Failing ozark blend I used to use garlic and onion powder as a rub and
found that agreeable ...but now I've been ozarked...I shan't go back.

That's the best I can do. As one of the spices doesn't dominate or lead
the blend in any direction.

--
-Alan

Sheldon wrote on 18 Feb 2006 in rec.food.cooking

>
> Mr Libido Incognito wrote:
> > With the rotisseried pork roast...I'm considering a mixed salad and
> > roasted cauliflower...I toss the cauliflower florets in canola oil
> > and taco seasoning then roast at 425F till nice and crispy and
> > sweet.
> >
> > I rubbed ozark seasoning all over the Roast...Should be good...The
> > aroma is making me very hungry.
>
> Penzeys Adobo was born for pork.
>
> So which pork cut did you spin... why is that when it's beef everyone
> seems to clamor to brag about which expensive cut... but when it's
> pork, well it's simply pork.
>
>

Pork Loin center and rib roast (IIRC about 3kg)....boneless a large one
with a small or thin fat cap ...I cut it in half (so I spun approx. a 1.5
kg roast a little over 3 lbs is my guess) ...so I get to do this again
but with the mustard and garlic I mentioned before... or perhaps I'll try
that Adobo you're so fond of; as I just remembered that I have some of
that in the deep freeze.

Seems I'm eating a mess more pork and chicken than I used to....Beef
Bourginion <sp?> is definately in my future...I think done in the crock
pot if I can find a CP recipe, say tomorrow or not depending on time and
inclination.. Alas it won't be with pearl onions but chopped yeller ones
instead.

--
-Alan

On 18 Feb 2006 01:27:02 -0600, Bob Terwilliger wrote:

> I like to rub pork roasts with a mixture of crushed fennel seed, crushed
> mustard seed (brown mustard seed if I can get it), ground cardamom, ground
> coriander, ground cloves, salt, and black pepper before roasting. I've
> never tried cooking a pork roast in my [Ronco Junior] rotisserie; I think
> it's about time I tried.
>
My grandparents used to cook a variety of meats on their rotisserie
and it was deeeelicious. I say, if you usually roast it in the oven
and you can figure out how get it on the spit - try it, you'll like
it.
--

Practice safe eating. Always use condiments.

"Mr Libido Incognito" > wrote in message
...
snip
>
> The difference between a unseasoned roast and one with salt and pepper is
> vast...The same applies to one that's been ozark-ed. I'm guessing it is a
> personal preference thing but in a more generalized way.
>
> The Ozark blend adds whole dimensions to the flavour of pork...I think it
> is as good for pork as it gets...Some others here seem to agree with that
> statement.
>
> Failing ozark blend I used to use garlic and onion powder as a rub and
> found that agreeable ...but now I've been ozarked...I shan't go back.
>
> That's the best I can do. As one of the spices doesn't dominate or lead
> the blend in any direction.
>
> --
> -Alan

I was checking on Bob's spice blend for his pork roast, but now you have me
curious. What are the components of Ozark blend?
Janet

Janet Bostwick wrote on 18 Feb 2006 in rec.food.cooking

> I was checking on Bob's spice blend for his pork roast, but now you
> have me curious. What are the components of Ozark blend?
> Janet
>

My reading glasses are around here someplace...But not where I can find
them...www;penzeys.com will/can supply you with any info you need.

--
-Alan

"Mr Libido Incognito" > wrote in message
...
> Janet Bostwick wrote on 18 Feb 2006 in rec.food.cooking
>
>> I was checking on Bob's spice blend for his pork roast, but now you
>> have me curious. What are the components of Ozark blend?
>> Janet
>>
>
> My reading glasses are around here someplace...But not where I can find
> them...www;penzeys.com will/can supply you with any info you need.
>
> --
> -Alan
Ahh, it's a Penzey's mix. O.k.
Thanks
Janet

Janet Bostwick wrote:

>"Bob Terwilliger" > wrote in message
...
>snip
>
>
>>I like to rub pork roasts with a mixture of crushed fennel seed, crushed
>>mustard seed (brown mustard seed if I can get it), ground cardamom, ground
>>coriander, ground cloves, salt, and black pepper before roasting. I've
>>never tried cooking a pork roast in my [Ronco Junior] rotisserie; I think
>>it's about time I tried.
>>
>>Bob
>>
>>
>I can't get a mental handle on that spice combination. My nose keeps
>twitching when I read cardamom, coriander and cloves, but gets confused by
>the fennel and mustard seed. I even got them all down and tasted them --
>can you give me a word picture? Is one of the notes dominant or does the
>mixture need the pork roast to round it out?
>Janet
>
>
>
>
It's got a definite Middle Eastern feel to it - sounds wonderful. Sort
of ras al hanout.

I've got a piece of pork neck (bit over 1 kilo) for tonight. I use a
Greg Malouf recipe which never fails. The meat should be rind off but
with a thin layer of fat to help lubricate it. Can't be bothered getting
the book off the shelf, but basically you grind up a tablespoon of black
peppercorns in a mortar, put them aside and then use it to make a paste
of a couple of cloves of garlic and a teaspoon each of sea salt and
cinnamon. Add a tablespoon of olive oil and the pepper and rub this all
over the meat.

Sprinkle a further teaspoon of sea salt over the meat, which helps to
give it a crust. Put it in the roasting pan with 200ml water and a
tablespoon of oil. Give it 20 minutes in a hot oven, then turn the oven
down to 160C (moderately slow), add another 200ml water and give it an
hour. While the meat is resting reduce the pan juices with a knob of
butter. Serve with mashed potatoes and a simple green veg. The meat is
very good cold for sandwiches.

Christine

Janet wrote:

>> I like to rub pork roasts with a mixture of crushed fennel seed, crushed
>> mustard seed (brown mustard seed if I can get it), ground cardamom,
>> ground coriander, ground cloves, salt, and black pepper before roasting.
>> I've never tried cooking a pork roast in my [Ronco Junior] rotisserie; I
>> think it's about time I tried.
>>
> I can't get a mental handle on that spice combination. My nose keeps
> twitching when I read cardamom, coriander and cloves, but gets confused by
> the fennel and mustard seed. I even got them all down and tasted them --
> can you give me a word picture? Is one of the notes dominant or does the
> mixture need the pork roast to round it out?
> Janet

In the proportions I use, the fennel is dominant. I use only a tiny bit of
cloves, and middling proportions of the other spices.

Bob

Wayne wrote:

>>> I like to rub pork roasts with a mixture of crushed fennel seed,
>>> crushed mustard seed (brown mustard seed if I can get it), ground
>>> cardamom, ground coriander, ground cloves, salt, and black pepper
>>> before roasting. I've never tried cooking a pork roast in my [Ronco
>>> Junior] rotisserie; I think it's about time I tried.
>>>
>> I can't get a mental handle on that spice combination. My nose keeps
>> twitching when I read cardamom, coriander and cloves, but gets confused
>> by the fennel and mustard seed. I even got them all down and tasted
>> them -- can you give me a word picture? Is one of the notes dominant
>> or does the mixture need the pork roast to round it out?
>> Janet
>
> I'm curious, too. What are your proportions of the spice mix, Bob?

This is what I use:

2 tablespoons salt
2 tablespoons crushed fennel
1 tablespoon black pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoon crushed mustard seed
1/4 teaspoon ground cloves

I haven't given the mixture a name: Should we call it "Arabian Roast Pork
Rub"? :-)

Bob

On Sat 18 Feb 2006 05:31:02p, Thus Spake Zarathustra, or was it Bob
Terwilliger?

> Wayne wrote:
>
>>>> I like to rub pork roasts with a mixture of crushed fennel seed,
>>>> crushed mustard seed (brown mustard seed if I can get it), ground
>>>> cardamom, ground coriander, ground cloves, salt, and black pepper
>>>> before roasting. I've never tried cooking a pork roast in my [Ronco
>>>> Junior] rotisserie; I think it's about time I tried.
>>>>
>>> I can't get a mental handle on that spice combination. My nose keeps
>>> twitching when I read cardamom, coriander and cloves, but gets confused
>>> by the fennel and mustard seed. I even got them all down and tasted
>>> them -- can you give me a word picture? Is one of the notes dominant
>>> or does the mixture need the pork roast to round it out?
>>> Janet
>>
>> I'm curious, too. What are your proportions of the spice mix, Bob?
>
> This is what I use:
>
> 2 tablespoons salt
> 2 tablespoons crushed fennel
> 1 tablespoon black pepper
> 1 1/2 teaspoons ground coriander
> 1 1/2 teaspoons ground cardamom
> 1 1/2 teaspoon crushed mustard seed
> 1/4 teaspoon ground cloves
>
> I haven't given the mixture a name: Should we call it "Arabian Roast Pork
> Rub"? :-)

Thanks, Bob! I've copied it, shall make up a batch and try it. Sounds
really good. And I like the name!

--
Wayne Boatwright o¿o
____________________

BIOYA

"Bob Terwilliger" > wrote in message
...
snip spice combination
>
> In the proportions I use, the fennel is dominant. I use only a tiny bit
> of
> cloves, and middling proportions of the other spices.
>
> Bob
Thanks Bob

Janet