4 largecloves garlic, minced
4 t chopped,fresh rosemary (2 t dried)
1 t salt
1 t blackpepper
1-2 lbboneless pork loin roast, well trimmed
Mix first 4ingredients in a bowl. Rub mixtureover pork. Place pork, fat sidedown, in roasting pan lined with foil.Roast for 30 minutes at 400.Turn roast fat side up.Roast about 25 minutes more (or until 155 degrees). Remove from oven. Let stand 10 minutes. (Save juices formustard sauce)
Mustard sauce:
3 stripsbacon
1 c heavycream
2 T grainyDijon mustard
1 sprig freshrosemary (or dried)
Cook baconand pour off excess grease. Addmustard to deglaze pan. Add creamand rosemary and extra juices from the roast. Whisk until thickened and serve with roast.
Samwise’sRoasted Po-TAY-toes
2-3 pounds redpotatoes, cut into big chunks (you can also add chunks of carrots or of anykind of root vegetable)
Kosher Salt
Olive Oil
Cover cookiesheet with foil and preheat oven to 300. Place potatoes on foil and drizzle 2-3tablespoons of olive oil and sprinkle salt and pepper over vegetables. Mix withyour lands or with a large spoon. Roast for 1-2 hours, stirring lightly every45 minutes.
MountDoom Burgers
3pound(s) ground beef chuck
2tablespoon(s)plus 2 teaspoons Worcestershire sauce
Coarse salt
Ground pepper
4ounce(s) blue cheese (or other soft cheese, such as Brieor you can just use American cheese that has been cut into I inch squares)
Oil, for grates
8 rolls or buns, split
Heatgrill to medium-high. In a large bowl, gently fold together beef,Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8equal-size mounds.
Shape cheese into 8 equal-size disks.Press a small well in the center of each beef mound. Place cheese in well; wrapbeef around cheese, pinching to seal.
Lightly oil grates. Place burgers ongrill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes.Turn burgers with a spatula and prick with a fork or a skewer to allow steam toescape. This is very important so your cheese doesn’t ooze out! cook until grill marks are visible onother side and meat is just slightlypink in the middle, 4 to 6 minutes more for medium-rare.
RedPepper Lava Sauce
1cup(s) light mayonnaise
1/4cup(s) drained (jarred) roastedred peppers
1/2teaspoon(s) white wine vinegar
1/8teaspoon(s)ground pepper
In a food processor, combine all ingredients andpuree until evenly colored and almost smooth. Refrigerate, covered, if notusing immediately.
TheOnion Ring to Rule them All
2 Large RedOnions (These are the secret to the BEST onion rings!) 1/8 cup corn starch 2eggs 2/3 cups milk 1 1/2 c Bisquick 1/4 to 1/2 tsp. dry mustard 1/2 tsp. paprika 1/2 cup of corn meal
Heatup your frying oil. Test it for heat with a little batter. Throw it in and ifit sizzles and turns brown, your batter is hot enough to get started.Beateggs slightly; blend in milk. Add remaining ingredients. Cutthick slices of onion. Separate into rings. Add corn starch and mix. This isthe ultimate way to getting the batter to stick to the onion rings!!Dipin batter and fry until golden brown, about 2 minutes on each side.(You may need to turn the hear down if theoutside is browning too fast. You need to cook them this long to make sure theonion is cooked inside.)
Samwise’sStrawberries and Cream Tart
Forthe Tart Dough:
11/2 c. all purpose flour
1/2c. confectioners' sugar
1/4tsp. salt
9Tb. cold unsalted butter, cut into small pieces
1large egg yolk
Putall dry ingredients in a food processor and pulse to combine. Add the pieces ofunsalted butter over the top of the dry ingredients, and pulse until the butteris cut in and the mixture looks like coarse meal. Break up the yolk a bitbefore you add it to the food processor, and then add it and process in longpulses until the dough comes together, you will hear the noise of the motorchange.
Buttera 9 inch fluted tart pan with a removable bottom. Press the dough evenly overthe bottom and up the sides of the pan. You want to keep it crumbly here, it doesn'thave to be perfect. Freeze crust for 30 minutes.
Preheatthe oven to 375 degrees F. Butter a piece of aluminum foil and fit it (butteredside down) over the crust. Put the tart pan on a baking sheet, bake the crustfor 25 minutes, then remove the foil. Continue baking until the crust turnsgolden brown (don't let it burn!) about 8 - 11 more minutes.
Letcool. You can do this and store it up to 5 days before you need to serve it.
VanillaPastry Cream:
2c. whole milk
6large egg yolks
1/2c. sugar
1/3c. cornstarch
11/2 pieces of vanilla bean (or 1 1/2 tsp. vanilla extract)
31/2 Tb unsalted butter, but into pieces and at room temp.
Boilthe milk and the vanilla (if using beans, scrape the seeds into the milk andinclude the pods)in a small saucepan. As this is heating, in a medium saucepanwhisk the yolks with the sugar and cornstarch, until thick and well blended.Still whisking, drizzle in about 3/4 cup of the hot milk in order to warm theyolks. Continue whisking as you slowly add the rest of the milk. Put the panover medium heat and whisk constantly, bringing it to a boil. Keep mixture at aboil, continuing to whisk, for about 1-2 minutes, and remove from heat.
Letsit for 5 minutes, then whisk in the butter until they are fully incorporated.The pastry cream will be smooth and silky, not clumpy. Scrape cream into a bowland let it cool off. You can place a piece of plastic wrap right on the surfaceof the cream so you don't get a skin. Refrigerate until it is cold and ready touse. You can keep it for up to 3 days.
Assembly:
Whenyou are ready to serve your tart, pour the cooled pastry cream (give it a passor two with a whisk to incorporate it again) into the tart shell. Add fruits ofyour choice (I find that berries or fruit that isn't too juicy works the best)over the top. If you want a glaze, use about 1/3 cup of jelly of your choiceand one teaspoon of water, boil it, let it cool, and using a pastry brush"paint" your fruit.
PreciousGolden Rings aka Doughnuts
1 1/2 cups milk 1/3 cshortening or butter 2 packagesinstant yeast 1/3 cup warmwater 2 eggs,beaten 1/4 cup sugar 1 1/2teaspoons salt 1 teaspoonfreshly ground nutmeg 23 ounces all-purpose flour (about 5 cups), plus more for dusting surface Peanutor vegetable oil, for frying (1 to 1/2 gallons, depending on fryer) Directions Placethe milk in a medium saucepanand heat over medium heat just until warm enough to meltthe shortening. Place the shortening in a bowl and pour warmed milk over. Setaside. In asmall bowl, sprinkle the yeast over the warm water and let dissolve for 5minutes. After 5 minutes, pour the yeast mixture into the large bowl of a standmixerand add the milk and shortening mixture, first making sure the milk andshortening mixture has cooled to lukewarm. Add the eggs,sugar,salt, nutmeg,and half of the flour. Using the paddle attachment, combine the ingredients onlow speed until flour is incorporated and then turn the speed up to medium andbeat until well combined. Add the remaining flour, combining on low speed atfirst, and then increase the speed to medium and beat well. Change to the doughhook attachment of the mixer and beat on medium speed until the dough pullsaway from the bowl and becomes smooth, approximately 3 to 4 minutes. Transferto a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On awell-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 21/2-inch doughnut cutter or pastryring and using a 7/8-inch ring for the center whole. Set on floured bakingsheet, cover lightly with a teatowel, and let rise for 30 minutes. Preheat the oilin a deep fryer or Dutch ovento 365 degrees F. Gently place the doughnutsinto the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Glaze immediately. Glaze: 1/3cup butter 2cups confectioners' sugar 11/2 teaspoons vanilla 4tablespoons hot water or as needed Meltbutter in a saucepan over medium heat. Stir in confectioners' sugar and vanillauntil smooth. Remove from heat, and stir in hot water one tablespoon at a timeuntil the icing is somewhat thin, but not watery.
