Things to Do with Pork (Wine-glazed Roast and Stew with Black-eyed Peas)
philip got a blade-in pork roast.
last night, he sautee'd the outside of it with some butter and LOTS of garlic & deglazed the pan with a little red wine (makes about 1/4 c of sauce/pan drippings). put all of that in a roasting pan over the roast, covered it tightly & cooked it until done (time depends on size of roast). served that with sautee'd delicata squash (cut into chunks, in olive oil & garlic) & green salad.
tonight, the bone, the pan drippings & the leftover scraps of meat went into a soup kettle with some blackeyed peas (previously soaked for 2 hours with baking soda & rinsed). he started with the bone from the roast, 2 T of garlic & 1 T low-sodium chicken boullion. let it cook slow for about 2 hours (the smell was wonderful) & then added the shredded meat leftovers & a little cumin (about a teaspoon) & some sautee'd yellow onion. now he's baking biscuits to go along with it.
neener. neener. my house smells better than yours.
d&r
lea bob
my plot hasn't thickened. do you think it's a problem with the roux?