Partially listening and sometimes watching a foodnetwork program last Friday, while cooking dinner, Chef Anne was preparing a pork shoulder roast. From what I saw, she butterflied the roast and coated the inside with 30 cloves of garlic sliced on a mandolin mixed with chopped fresh herbs and olive oil. After she slathered this mixture on the inside, she tied tied the roast and that is where I totally lost track of the program. I have checked on www.foodnetwork.com for any similar recipe and searched under the name of Ann Burnell recipes and I could not come up with the exact recipe. And, since Hannaford's had pork shoulder roasts for $.99 a pound, I ventured forth to sort of recreate what I saw.
Since the weather was pretty foul yesterday with snow, wind and rain, I stayed in, cooked the pork and invited 5 unsuspecting guests to sample the test dinner. We were very fortunate, the power didn't go out until 1/2 hour after everyone left, but more so because the pork roast was easy to do, smelled marvelous and everyone agreed that it was great. Top off those reasons with one really big one, and that is because it was very cheap to prepare. Served with roasted brussels sprouts, potato lynonnaise and a salad with pomegranate and dressed with French Vinaigrette, the meal was an inexpensive success.
I need to remember to take pictures when foods are completed and to work on my photos.
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