The Ultimate Pork Crown Roast


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1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removed
kosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 ribs)
Apple Pecan Stuffing, recipe follows
Gravy, recipe follows
Watercress, for garnish, optional
Special equipment: roasting pan fitted with roasting rack

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Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.

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Take crown roast of pork and if your butcher hasn’t already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook’s note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.

Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with Apple Pecan Stuffing.


3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped
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Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper.


Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.


Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.

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Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.

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*I made these for Thanksgiving and for Christmas dinner this is how good it is. For Christmas I just did half rack not a crown, it was a small group. I have read some of the reviews, some didn’t make the stuffing but made a gravy. I guess it’s really up to you if you’re a gravy person or stuffing or do both and everybody will be happy. I got lucky my butcher did the all the work for preparing my crown roast. I did follow exactly the recipe, thinking this is my first time cooking it. I wanted it to be perfect. enJOY!!! 

*Food Network

Potato Salad With Pickled Herring, Beets, Apple and Walnuts


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Potato Salad With Pickled Herring,  Beets, Apple and  Walnuts

Potato Salad With Pickled Herring, Beets, Apple and Walnuts


4 large new potatoes, scrubbed and quartered (about 1 pound)
1 (8-ounce) jar pickled herring
1/2 cucumber, peeled, seeded and sliced
1 cup pickled beets (used boiled beets instead from the CSA)
1/4 cup mayonnaise
1/3 cup coarsely chopped walnuts
2 tablespoons greeen onion, chopped
*1/2 cup Granny Smith Apple, diced


Bring a large pot of water to a boil, and cook the potatoes for 25 to 30 minutes, or until tender. Drain.


Cut the potatoes into bite-size pieces. Cut the pickled herring into bite-size pieces and set aside the liquid from the jar. Toss the potatoes, herring, cucumber, beets and apple in a serving bowl. In a separate bowl, mix the mayonnaise with 1 tablespoon of the liquid from the pickled herring. Add to the herring mixture and toss to combine.

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Chill for at least 20 minutes. Just before serving, toss in the walnuts and green onions.

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*The first time I tried Herring salad was a dinner with my Kazakh friends. It is an acquired taste but after awhile I go use to it. I found a lighter version of this salad and added apples to add more freshness and crunch to it. If you don’t want the strong taste of the herring you can totally omit the reserve liquid. enJOY!!! 

Source: Cook Think

Chile Verde


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Chile Verde

Chile Verde


1/4 cup canola oil
2 lb. boneless pork shoulder, cut into ½” cubes
Kosher salt and freshly ground black pepper, to taste
1/2 cup flour
8 oz. ground breakfast sausage
2 tbsp. ground cumin
1 tbsp. green chile powder
1 dried pasilla chile, stemmed, seeded, and chopped
1/2 cup chopped scallions
12 tomatillos, husked, rinsed, and finely chopped
2 medium yellow onions, finely chopped
2 serrano chiles, stemmed and finely chopped (used Bulgarian hot chilies & Jalapeño peppers)
2 Anaheim chiles, stemmed, seeded, and finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
2 cups chicken stock
1 (15-oz.) can green enchilada sauce, such as Hatch
Hot sauce, for serving
Roughly torn cilantro leaves, to garnish
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Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper; toss with flour. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to bowl with pork. Add cumin, chili powder, and pasilla; cook until fragrant, about 1 minute. Add scallions, tomatillos, onions, serranos, Anaheim chiles, and bell pepper; cook until soft, about 15 minutes. Add reserved pork and sausage, stock, and enchilada sauce; cook until pork is tender, about 30 minutes. Garnish with cilantro; serve with hot sauce.
IMG_2080 IMG_2088*This can be easily my comfort food. A spicy sauce I can dip into with bread or a tortilla and chunks of meat. A hearty comfort food for a rainy cold weather. enJOY!!!

Source: Saveur

Marble Cupcakes


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Marble Cupcakes

Marble Cupcakes


1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
*1 tablespoon ground flax seed
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
1-oz semisweet or dark chocolate, melted
*1 tablespoon Hershey’s Chocolate 100% Cocoa powder
*1 cup mini semi-sweet chocolate

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Preheat oven to 350F. Grease line 10 cups from a 12 cup muffin tin with paper cups liners.

In a medium bowl, whisk together flour, baking powder, ground flax seed and salt.

IMG_1826In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.

IMG_1830Remove 1 cup of the batter to a small bowl and stir in melted chocolate, and chocolate powder.

Evenly distribute batters into prepared pans, adding a spoonful of vanilla, followed buy a spoonful of chocolate, followed by a little more vanilla. Gently run a knife through the batter to give them a swirl.

IMG_1846Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

IMG_1859 IMG_1853 IMG_1850*It’s been a long time I have not bake but when my boys asked for cupcakes how could I say no. I love cupcakes and espeically love my boys, so why not. I skipped the frosting because I added the semi-chocolates already…very chocolatey. enJOY!!!

Source: Baking Bites


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