Here's a roast I do for large, formal dinners...I have some formal training, from a chef who specialized in German and Italian "peasant" cooking:
Pork and Beef Roll
Foodstuffs: 1 whole pork loin (8 - 9 lbs); 1 beef sirloin (4 - 5 lbs); 1 lg sweet onion - peel and slice thin, 12 lg garlic cloves - peel and crush; 2 t rubbed sage, 1 T ground white pepper, 1 T finely minced lemon zest, 1 1/2 t sweet paprika, 2 t smoked salt and 2 t fresh cracked black pepper, olive oil, 100% cotton butcher's cord, baking parchment
Method: Method: Preheat oven to 325F, cooking time will be 4 1/2 to 6 hours.
Take the pork loin and butterfly cut it so it lays flat like a book, cut the beef in like fashion; pound both lightly with a mallet. When seasoning, make the spread as even as possible and work the spices into the meat with your fingers. Season both sides of the beef with the smoked salt and black pepper, then spread the garlic over one side, sprinkle with paprika, set aside. Season one side of the pork with sage and white pepper to taste, turn over and spread the onion slices evenly over the unseasoned side, sprinkle with the lemon zest. Place the beef atop the onions, garlic side up, one edge of the beef to one edge of the pork. Roll this up like a jelly roll (pork as the sponge cake, beef as the jelly). Secure by tying in at least five places with 100% cotton butcher's cord and wrap in the parchment. Place in a lightly oiled, covered roasting pan on a rack. Roast until the meat is at an internal temperature of 170F (use a meat thermometer).
Meal Suggestion: scallop chowder (New England clam chowder, but with scallops instead), lightly toasted whole wheat bread (tarragon butter), black olives (oil cured), sweet pickles (cukes, cauliflower and pearl onions) and a light bodied, white wine to start; fresh baked, dark rye bread (creamed honey), steamed carrot, celery and turnip slices (fresh parsley and butter), steamed spinach (lemon juice and olive oil) and full- bodied, red wine for the main course; apple tart with sharp Cheddar cheese and lightly spiced brown ale to finish.
12# of roast will yield about 24 (8 oz) - 32 (6 oz) - 48 (4 oz) servings.
Hey that chowder is right up my street, isnt it great to not worry about healthy eating at Holiday time it gets so boring being good and watching every mouthful... Again I have copied one of your recipes thanks a lot...can you let us have some more maybe on your journal or whatever.
Cooking need not be a task to dislike (save the inevitable clean-up ;-)
Neither does it need to be elaborate to be good.
For instance, today, because of the rain, I baked the pork chops instead of BBQing. I'll simplify for less mess in the prep.
Foodstuffs: 8 large boneless, center cut pork chops (about 2# total), shakers of onion, garlic and sweet paprika powders, a little olive oil and a little semi-sweet white wine.
Method: preheat oven to 350F. Lightly oil a baking pan large enough to take the chops in a single layer. Lightly season both sides of the pork with onion, garlic and paprika. Place in the pan and cover with foil. Bake for 30 minutes. Take out, uncover and baste with the wine. Bake uncovered a further 15 - 20 minutes, until cooked through. Color should be that nice "other white meat' look, no pink.
Warm a loaf of artisan bread in the oven during the last 10 minutes or so. Warm a frozen, prepared veggie side dish or two in the microwave. A little butter for the bread...
Voila, 1 pan cooking with little fuss, muss or bother.
I have been brewing ale since the summer of 1974; started awful and got much better ;-) I added wine making in early 1975 and mead brewing in late 1983.
I brew to taste and rarely to the so-called style guidelines. It is a hobby my wife and I share; taught after we wed in 1982. We brew, on average, once every month or so.
Anita is a hophead; she likes India Pales and English Bitters. I am fond of ale you can not see through, so I make stouts. We'll also make German style amber ales and old-fashioned brown ales. Once in awhile we'll brew up a light bodied "lawnmower" beer, like an American honey wheat or Pilsener.
I mostly make red grapes wines, with the occasional foray into "Country" wines, which are beverages made from non-grape fruits.
Mead is a drink where the sugars that the yeast feed upon come from honey. Mostly I'll make honey-fruit combos as straight honey mead is a long term proposition, usually.
I made grilled black angus burgers, fresh cole slaw, store-bought potato salad, fresh yummy tomatoes & lettuce with some good ol' Hellman's Mayo....I was in heaven...still full...but, after reading these great recipes, my mouth is watering for that beef/pork combo...it sounds soooooo good!! Think I will copy and paste those recipes, and store them in a folder...you know......for when I can afford beef *and* pork at the same time!! lol
Seriously, when is the recession going to end???? My husbands been out of work for a year and 7 months!!!! Thanks for the recipes, Pip
My sympathies about your husband being out so long; due to her service related disabilities, my wife's been out over a decade now. We get by on her monthly stipend, my wages, plus we still have savings left from when we both had better jobs.
I think the recession will end when those in power (government, finance, industry and marketing) set more realistic goals for greed. But that's another soapbox entirely.
...Hellman's, Real Mayonnaise...a lifelong friend there.
I absolutely love to cook and love variety. I make all kinds of homestyle meals and love international foods. I will definitely be keeping an eye on Piparskeggr's journal. I do encourage everyone to join the healthy cooking forum - we post some awesome recipes over there too!
I would have to say my favorite sit down meal with simple ingredients is either a roasted chicken (do many ways but usually put fresh herbs, onions, garlic and lemon slices inside bird and a bit of canola and spices on outside), some garlic roasted mashed potatoes and a serving of either asparagus or broccoli with some crusty buns or else replace the chicken with a thick beautiful rib steak on the barbecue. Mmm...
I will look forward to it and making it, it is good to find some interesting food to make so many recipes are so boring, and we are meant to enjoy eating, I even had 2 gorgeus gooey ,sticky Brownies on the 4th..... Americans make the best Brownies and also terrific meat loaves thees are 2 favorites ....
Hate to cook...don't know a thing about it...Ok not totally true, but it is such a chore for me to figure out what to cook...how to cook it.. When I have raw meat in front of me I just kind of poke at it and hope it jumps up and cooks itself...Hasn't worked yet, but I'll keep trying.
Copyright 1994-2016 MedHelp International. All rights reserved.
MedHelp is a division of Aptus Health.
This site complies with the HONcode standard for trustworthy health information.
The Content on this Site is presented in a summary fashion, and is intended to be used for educational and entertainment purposes only. It is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan, product, or course of action. Med Help International, Inc. is not a medical or healthcare provider and your use of this Site does not create a doctor / patient relationship. We disclaim all responsibility for the professional qualifications and licensing of, and services provided by, any physician or other health providers posting on or otherwise referred to on this Site and/or any Third Party Site. Never disregard the medical advice of your physician or health professional, or delay in seeking such advice, because of something you read on this Site. We offer this Site AS IS and without any warranties. By using this Site you agree to the following Terms and Conditions. If you think you may have a medical emergency, call your physician or 911 immediately.