SUPPER CLUB - Mon, Jan 6th

[purrfect-lady]

Hope you all are staying where it's warm! Brrr... there's some nasty weather out there.

JO - Sometimes I just add garlic, onions, S&P to my pork roasts. But occasionally I get creative. I brown it on all sides. Then I combine:

1 can whole berry cranberry sauce
3/4 c. sugar
3/4 c. cranberry juice (or you could sub apple)
1 tsp ground mustard
1 tsp pepper
1/4 tsp ground cloves.

I like to toss in a few red pepper flakes - enough to add zip but not real heat. But that's not part of the 'official' recipe. That's just me.

Pour over roast, cover and cook onlow for 6-8 hours or until 160*. Remove it from crockpot and keep it warm. In a saucepan, combine 1/4 c. cornstarch, 1/4 c. cold water and salt to taste. Stir in cooking juices from the roast (I like to strain them). Bring to a boil, cook and stir 2 min or until thickened. Serve with roast.

also, Carol (Quilter7) gave us her brine recipe. It's not necessary to brine a roast, of course, but if you have the time, it makes the meat more juicy and tender.

2 qts water or apple juice
1/3 c. coarse grain salt
1/4 c. sugar (granulated or brown)
1 tsp thyme
3 bay leaves
5 whole cloves
10 juniper berries (I sub a splash of gin, instead - 1 splash for me and 1 splash for the pot!)
1 tsp anise seed (I sub fennel)
1 tsp black peppercorns, crushed.

Combine all ingred in saucepan. Bring to a boil, reduce heat and simmer gently for 15 min. Cool to room temp.

To brine the pork, immerse roast in the brine and refrigerate 12-24 hours. Turn occasionally if necessary. To roast, rinse the meat, pat dry with apper towels and cook in your favorite manner. We often do this when we plan to cook it outside in the dutch oven. You can brine smaller cuts, but use less time.

Hope this helps!

Now for supper - leftover turkey breast, mashed potatoes, salad, and rolls. It was quite yummy last night!

I hope I didn't take up all the room with my recipes!! And Carol's. And CAROL, I hope it was OK with you to share your recipe. If not, I take it all back!!

happy cooking!

[Irishgram]

Good afternoon, again....Still waiting for that warmer weather...And whoever is messing with Mother Nature, could you put an end to it!

Jim had a call early this morning to have his surgery done today instead of Wed. It's his cousin that does it and he must have had a bunch of cancelations...So all morning I've been worried, probably should have gone with him....

I've decided I'd take another crack at that cooking thing and hope I don't "melt" anything in the oven....I cut up some chicken and have it cooking for soup...Along with the soup, we'll have ham BBQs made with Isaly's chipped ham...And for those who are not of this area, Isaly's chipped ham has to be the best..It's a deli ham that is chipped real fine and it has to be Isaly brand...Even if you mix it with BBQ sauce, you can tell if it's another kind...People who move from the Pgh. area will come home just for the chipped ham, honest...I've taken some with me to Florida and Kathy took some back to Reno...Sue, in N.Carolina took some back just to show them at their deli.....Just don't know what you're missing! And for afters, graham crackers, I'm not baking...........

Stay warm and Happy eating...........

[Quilter7]

Hi Everyone!
Maryz - Glad you shared it! I got the recipe from Melinda Lee. I also use a brine recipe without apple juice. Both have great results! Look on the internet if you don't have one or send me a message.

Irish - I love ham and probably would just love your BBQ Ham. I don't have it very often, but enjoy it whenever I do.

Tonight's dinner was freezer dig. I had made turkey meatloaf before the holidays we enjoyed this evening with mashed potatoes, green peas and a salad. I also enjoyed a homemade dinner roll.

Not sure when it is cold like this why people live where it is cold, because it sure was a nice day here. Stay warm and be healthy!
Carol