What do you do on New Year's day, in the kitchen? Any dishes that need to be prepared and eaten for Good Luck and Good Health in the year just started?
What do you do on New Year's day, in the kitchen? Any dishes that need to be prepared and eaten for Good Luck and Good Health in the year just started?
Spareribs, sauerkraut, and mashed potatoes. I add a good healthy dose of brown sugar, apples, and onions, though this year I'm thinking of using a pork butt instead (it's my newest addiction)
Making rice, black-eyed peas, and smoked sausage. Then we are having peach cobbler. In our little corner of the world the black eyed peas are a MUST for good fortune. We will need it this year. Our Crimson Tide is in the national Championship game. Hahaha! And Iced Tea, but of course. This IS the South!
K., I'd like to combine your menu with brigid's; now THAT would be some awesome eating! Take me a month to get over it, but Yum, yum, yum!
Roll, Tide, roll!
Pork butt it is this year, and on sale too. Boy will this house ever smell GOOD!!!
I can't remember when the last time was that I cooked a port butt. How do you cook yours? On top the stove or in the oven and do you put any special seasoning on it? Can you use the left overs for pulled pork or is that something different.Pork butt here is pretty reasonable also, so I am glad you posted this recommendation.Originally Posted by K. Slink
Thanks! I appreciate the good wishes!
I peel the skin back using a razor blade, much faster than a knife. Poke good sized holes all over the meat, top, bottom, and sides. I then rub a paste of MUCH chopped garlic, oregano, salt, pepper, and olive oil over everything and jam as much of it as I can into the holes. This is no time to be timid with the seasonings. I add water to the pan and slow roast uncovered for about 7 hours at 300 or 275 degrees--the roasts I get are pretty big with the bone in.
Check occasionally to add more water if needed. The aroma will drive you crazy and you'll just about faint when you taste it. It would be ideal for pulled pork, but I never get that far! If you Google "pernil" you'll find many recipes, Mark Bittmans about it is very good--enjoy!
I have one of his books. It's huge and filled with great stuff. I recommend it highly!
I forgot to add that I also include some onion in the mix, and that it can (and probably should) be made a couple of days ahead of time, sealed in a nice tight plastic bag so that the whole fridge doesn't take on the aroma. I haven't been able to be that patient yet, or plan that far ahead of time.....but the first time I ever made it (without a two day wait) it just blew me away, hence my current addiction...and probably why I go so heavy on the garlic!
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