The Great 2012 Cooking Extravaganza! Day 25

January 27, 2012 at 1:38 am (Food) (, , , , , , , , , , , , , , )

Hello friends!  Welcome back!

Let me start by saying, I’m an idiot!  All the time I had today to cook, and not a SINGLE picture!  Too busy stressing out over websites, Facebook pages, Webelos camping trips, making jewelry, and every other little thing that caught my attention today, that I completely forgot!!!

So, tonight’s meal was interesting, and pretty tasty for the most part.  I have leftovers, so it wasn’t a COMPLETE hit with the family, and I had to make William something else to eat, but it wasn’t bad…

Cherry and Rice Stuffed Pork Roast

1 x 3 lb pork loin roast, butterfly cut and pounded to about 1/4″ thickness

1/3 cup rice (wild rice if you’ve got it)

1 1/4 cups water

1/2 tsp dried rosemary, crushed

1/2 tsp salt

3/4 cup coarsely chopped dried cherries (or cranberries)

6 ounces (approx 1/2 roll) bulk sausage

1/2 cup chopped onion

1 cup cold water

1/4 tsp dried thyme

1/4 tsp fresh ground pepper

2 Tbsp flour

Butterfly roast, pound to 1/4″ thickness between two sheets of plastic wrap, set aside.

In small saucepan, boil 1 1/2 cups water, add 1/3 cup rice, dried rosemary and salt, bring to a boil, lower heat, cover and simmer 40-45 minutes or until rice is tender.  Add in chopped cherries or cranberries, set aside.

In skillet, cook sausage with onion, crumble, drain if needed.  Remove from heat. Add in dried thyme and pepper.  Add in cooked rice mixture.

Spread this rice and sausage mixture over your pounded out roast, then roll (starting on a short side) and tie up the roast.  You’ll end up with slices that sort of look like a pinwheel when this is all done.

Place rolled roast in a roasting pan, sprinkle with salt, pepper and more thyme if desired, cover, cook at 325 degrees 2 hours or until thermometer in roast reads 155 degrees minimum. (mine read 180 when it was done, and it was just about perfect)

When done cooking, remove from pan, cover with foil, and allow to stand about 15 minutes while you make gravy with the juices.  Add 1 cup cold water to the pan and whisk to bring up any bits from the bottom of the pan.  Transfer these drippings to a sauce pan, stir in 1/3 cup water mixed with 2 tbsp flour, bring to a boil, stir and cook until thickened.

Slice roast, serve with gravy.

Roasted Brussels Sprouts (yeah, you read that right…  the dreaded Brussels Sprout!)

1 lb fresh Brussels Sprouts

4 slices bacon

1/3 cup coarsely chopped dried cherries (or cranberries)

1/2 cup chopped nuts (I used pecans)

Cut bacon into 1/4-1/2″ strips, cook until crisp, DO NOT DRAIN!

Remove ends and loose outer leaves from sprouts.  Cut into quarters.  Toss into pan with bacon, including the fat!  Once the sprouts have gotten brighter green, couple of minutes in the pan, add in the cherries and nuts, then transfer everything to an oven safe dish, cover and bake about 1 hour at 325 degrees, or until sprouts are very tender.  I think maybe I could have done mine maybe 45 minutes and they might have been better, they were a little softer than I wanted, but considering I HATED Brussels Sprouts before trying this recipe, they came out really good!

I made some more of the green beans from last night, sauteed fresh green beans cooked in butter and minced garlic, cooked in a frying pan until crisp-tender only, and a fresh salad to go with the roast and the sprouts.  Made for a very nice meal!

So, busy day, topped off with a good meal, not too shabby!

Until tomorrow, eat well, love well, live well!!


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