Sunday, February 19, 2017

Grilled Churrasco Skirt Steak With Chimichurri (Plus BONUS VIDEO!)

It's not likely that skirt steak would really be on the same tenderness scale as say, filet mignon... But, ask people who've had it (cooked properly, of course) to rate it's flavor on a scale from 1 to 10 and I'd bet you plenty that 99.9% of the card carrying carnivores on the planet would happily answer that it's an absolute 10. (or maybe even higher!)

We've made this particular steak recipe from Daisy Martinez many times since we first tried it last Summer and I have to say that it's one of the most delicious cuts of beef I've ever tasted. I won't lie...because it comes from a more muscular part of the cow, it does have a texture that's a tiny bit chewy, but not at all in a bad way. Just imagine the texture of perfectly smoked ribs... yeah, it's something like that. It's definitely the type of steak that has to be sliced against the grain, similar to a flank steak or a tri-tip, but it's not too expensive and the incredible flavor will satisfy even the pickiest of "steak connoisseurs".

...And then there's the Chimichurri sauce that tops this steak. It's the perfect compliment to a rich cut of beef like skirt steak. And Daisy uses an amazing little trick that I'd never seen before, that is meant to add extra tenderness to the meat and I kid you not... it works like a charm!

As a little bonus, especially for all of my very dear friends who've stuck around and have never given up on me through all of my unannounced (and often extra long) absences from the blogosphere, I've faced one of my biggest fears - making my own demonstration video) included a bonus video showing you how, after years of trial and error, I figured out the way to saute the perfect mushrooms to serve alongside steak or other dishes.

You can check out that post, complete with the bonus video (made by yours truly!) by clicking ➞HERE.

Churrasco Skirt Steak
By: Daisy Martinez
(Serves 4)

  • 2 skirt steaks (about 1Lb each), trimmed of fat and cut in half, crosswise
  • Sea salt and fresh ground black pepper
  • 1 teaspoon onion powder
  • 4 tablespoons red or white wine vinegar (I prefer red)
  • 1 tablespoon extra-virgin olive oil
1) Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably.

(Now for Daisy's awesome tenderness trick!)
2) Placing your thumb over the top of the bottle to control the flow, sprinkle the (approx) 2 tablespoons of vinegar over the steaks and brush lightly with the olive oil. Allow the steaks to marinate for up to 30 minutes at room temperature, or refrigerate in a tightly covered dish for up to 2 days. I won't go into the science behind doing this step, but trust me, it's amazing what a difference it makes with your tougher cuts of meat!

3) Heat your grill to medium-high, or if cooking your steaks indoors on the top of the stove, place a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 to 10 minutes, loosely covered with some foil. Slice the steaks thinly against the grain just before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately.

  • 1/4 cup red wine vinegar
  • Salt and freshly ground black pepper
  • 1 heaping teaspoon red pepper flakes, optional
  • 4 cups flat-leaf parsley (from about 1 large bunch)
  • 6 cloves garlic
  • 1/2 to 3/4 cup extra-virgin olive oil

In a food processor, pulse the parsley and garlic until finely chopped.

Scrape them into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. You can add some red pepper flakes, for a spicy chimichurri. (We didn't because unlike my beloved, I have very wimpy taste buds)

Set this aside until you're ready to serve. (this can be kept at room temperature for an hour or two - or refrigerated for 2 to 3 days in an airtight container)

Place the steaks in a flat dish that is large enough to keep them in a single layer. Season them generously on both sides with kosher salt and freshly ground black pepper.

Using the bottle itself, place your thumb over the top and drizzle 2 tablespoons of red wine vinegar (give or take) over each of the steaks, turning them over so that they're coated on each side.

Then, drizzle about the same amount of a nice light olive or vegetable oil over the steaks in the same manner.

Allow them to sit at room temperature for about 20 minutes while your grill (or grill pan) is heating up.

I don't have photos of the grilling process, but it's pretty simple. You can use a gas grill, a charcoal grill (which I recommend, because it gives the meat even more amazing flavor - see *Note a bit closer to the end of the post) or if the weather just isn't conducive to outdoor grilling, you can always use a heavy grill pan on your stove top.

First, prepare your grill, cleaning off the grates with a wire brush or crumpled foil and tongs, if necessary. You'll be grilling the steaks over direct heat.

Next, using long grilling tongs, oil the grill grates with a clean rag or a couple of sheets of folded paper towel coated in a little light olive or vegetable oil to help keep the meat from sticking. (Keep in mind that all meats when being grilled will sear onto the grates for a bit at first. You actually want this to happen because when it releases naturally from the grill, the meat itself is telling you that it's time to turn it.)

Using tongs (or your very clean fingers), place the room temperature steaks on the grill, directly over the prepared coals.

The standard times for grilling, depend on how you like your beef done. (All cooking times are approximate)

For medium rare: About 3 minutes per side, **turning them about 90 degrees on each side once half way during each 3 minute period, to give them those great looking crosshatched grill marks. :)

For medium: About 4 minutes per side, repeating the steps above.

For well done: I'm going to be honest here... when it comes to well done beef, I wouldn't know how long to tell you to cook it because in our house, well done steak has never actually happened. lol

**Please don't use a fork or anything pointed to pick up or move meat around as it's cooking. Piercing the meat, allows all of the delicious juices to escape and that will leave you with dry, tough meat.

Once the meat is cooked to the doneness/temperature that you prefer, place it on a clean plate, cover it with foil and allow it to rest for about 5 to 8 minutes. This helps any juices that naturally want to run out after cooking, to absorb back into the meat fully - and that keeps it moist and flavorful.

When the steak has rested, place it on a cutting board and slice on the diagonal, cutting against the grain of the meat. With skirt steak, you'll usually find that you have to turn the meat slightly as you're slicing it, because the grain in this cut of beef tends to change directions a little bit from one end of the steak to the other.

*Note - We don't use charcoal lighter fluid - or the charcoal briquettes that come already infused with it. If you like it or find it convenient, that's fine. It all comes down to personal choice. It's just that we feel that it adds an unpleasant chemical flavor to the foods that are cooked when using it.

We use a charcoal chimney instead. They aren't expensive and you can find them at just about any retailer that sells barbecue grills and equipment.

As a side note: In case you're afraid it might take longer to get the coals going, the truth is... it really doesn't. As a matter of fact, we've found that to get from fresh out of the bag briquettes to the point where they're just right for cooking, takes the same amount of time!

PS ~ Don't forget to check out my post and video on how to saute mushrooms like a boss! Just click right HERE!



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How To Saute Mushrooms Perfectly - Every Time!

The way I see it, mushrooms tend to be one of those 50/50 foods. You guys know what I mean... the kind of food that never gets a middle ground response.

When it comes to this often pungent, earthy fungi people either really, really love them, or they really, really hate them. I can't think of anyone I know who reacts to mushrooms with a "meh..." or shrugs their shoulders in a show of indifference. As a matter of fact, I've seen a whole lotta interesting facial expressions when mushrooms have cropped up in conversations.

Try it out for yourself sometime. Just take a minute to look at everybody's face, the next time you and a group of your friends are deciding what toppings to get on the pizzas you're about to order. In my experience, the reactions are second only to the ones I've seen when the hubbers mentions those "hairy" little fish - ya know... anchovies. Yuck!

If you, or one or more of your loved ones, is a mushroom lover (and I assume that's the case, since you're here reading this) then you know that mushrooms go really well with steak. The big steakhouses know this, because they usually offer them as one of the a la carte dishes you can get alongside your NY Strip, Rib Eye or Porterhouse. I've never really thought to ask why, but Filet Mignon often has a sauteed mushroom cap perched regally on top, when it comes out to the table. For the recipe for the Grilled Churrasco Skirt Steak with Chimichurri just click right HERE!

BTW, I've even included a nifty little video 📹 in this post and this time, it isn't one that I chose from the internet. Nope. This time it's little old me showing and telling you how to do it! Now, I really have to clarify that 1) I'm not gonna be discovered by the Food Network for this little video and 2) I'm not planning to do a video for every recipe I post, nor am I planning to start a cooking channel. I might do the occasional video here and there, depending on how I'm feeling at the time. (in other words, I'll cross that bridge when I come to it. LOL) The video is at the end of this post.

🍄So... Let's get this recipe started, shall we?🍄

Perfectly Sauteed Mushrooms
2 - 4 Servings (can be doubled)
  • 8oz Button or Crimini Mushrooms
  • 1 Tbls Olive Oil
  • 1 Tbls Butter
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Garlic Powder, Onion Powder or Favorite Seasoning Blend
First, just a few important tips about using/storing mushrooms:
  1. Try not to buy your mushrooms more than a day (or 2 at most) before you plan to cook them. They tend to degrade and mold very quickly, especially during the Summer or in warmer climates.
  2. Keep them in a ventilated container if you don't plan to use them right away. Since mushrooms contain a lot of their own natural moisture, condensation can be an issue (they'll sweat) in an enclosed plastic bag or in one of those cello wrapped cartons. (like the one in the photo above) I usually poke a few slits in the plastic wrap with the tip of a sharp paring knife, if I'm planning to keep them for a day or two.
  3. There are a couple of schools of thought on this, but I never put uncooked mushrooms in the refrigerator. I find that it tends to make them rubbery.

Mushrooms grow in soil, so there will usually be some of that soil on your mushrooms when you buy the. Never soak mushrooms in water. Some people will run them under cold water to rinse them off, but I don't like to expose them to even that much added moisture.

I just take a clean, slightly damp paper towel and brush off any excess debris. If there's a tiny bit thats left behind, I don't worry about it. As my sainted mother always said: "You've gotta eat a peck of dirt before ya die." I have absolutely no idea where that saying originated, but I've heard it my whole life & besides... if mama said it, it must be true, right? 👵

Trim just 1/16th of an inch off the ends of the stem with a sharp pearing knife. Unless the stems are extremely tough or "woody", I see no reason to cut the entire things off. They cook up just as tender and flavorful as the caps do, plus they increase the overall yield. More mushrooms is a good thing in my book!

Slice the mushrooms, or cut them into halves or quarters, depending on the size and texture that you're looking for. Of course you want them to be appealing to look at on your plate, but you also want them to cook evenly.

You'll probably notice that the mushrooms in the included video are sliced, but that the photos I'm using show them cut into larger pieces. This is because the filming of the video was a spur of the moment kind of thing one night and the photos were taken during the preparation of another recipe.

99% of the time, I use a combination of light olive oil and butter. I rarely ever use extra virgin olive oil for shallow frying or sauteing because "EVOO" can be too heavy in flavor and that just undermines the simplicity of certain foods. To me, there are just some foods that should remain as close to their original flavor as possible.

I always use salt & pepper and sometimes, that's all that I want. Other times, I'll use onion powder, garlic powder, or my favorite seasoning blend in the world... It's called Garlicious Grind and I use the Tuscan blend. If you've been around for a while, I know you've seen me use this seasoning in many recipes. It just seems to work really well in savory dishes of all kinds. It's perfect for meats and poultry of all kinds and it adds depth to just about anything Italian.  I kid you not... this stuff is seriously addictive! **See note below for further information.

Once your mushrooms are ready, place a non-stick pan over medium heat for just a minute to warm up the surface slightly.

Pour approximately a tablespoon of light olive oil, or a combination of oil and butter into the pan. Swirl it around a bit to just barely coat the bottom.

Put the mushrooms in the pan and immediately toss them around so that the oil/butter coats all of the mushrooms as much as possible. Keep in  mind that mushrooms can be a little persnickety when it comes to absorbtion. They're like little sponges and some pieces will just naturally soak up more than others. If this happens (and it most likely will) you can just add a bit more oil and/or butter, as you need to, just to get them coated.

**If you're interested in this seasoning blend, they do have a website where you can purchase their products, that I'll link here ➔ Northeast Corner Herb Farm. They offer a couple of different herb blends, dip mixes, some gorgeous culinary grade organic herb braids, gift baskets and they even have a special little treat for your furmeow family members... Chester's Choice Catnip! My cats have always gone nuts over it - and trust me - we've had some pretty finicky cats in our family, so that's saying something! 

(I am not affiliated with NE Corner Herb Farm and do not receive compensation in any form, for using their products or for mentioning them in my blog posts - I just happen to love what they sell and I try to buy local products as much as I possibly can!)

If you'd like the recipe for the Grilled Skirt Steak that we served these with, just click HERE.



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Thursday, January 19, 2017

Old Fashioned Roast Pork Dinner

A few weeks ago, while going over one of my posts from a previous holiday season (Nana's Apple Pie) I began feeling more than a bit nostalgic. Not that it's at all unusual at certain times of the year, for folks to experience a mix of joyful anticipation for the time that we'll be spending with our loved ones, yet tinged with a sense of sadness and longing for the ones who are no longer here to celebrate with us.

But as my thoughts filled with the memories of early childhood Christmases, spent piling into the car after Christmas morning Mass and going straight to Nana's house (or "down home" as Daddy used to say), we'd usually find her busy in the kitchen, wearing one of her trademark pinafore style aprons, with faded red poinsettias or some Currier and Ives holiday print, that I'm sure had been given to her by one of the grandchildren some Christmas before. And she'd be preparing Christmas dinner - you know... the special kind of "dinner" that used to be eaten at 1:00 in the afternoon, on Sundays or other special occasions? And the meals were simple, really. They generally consisted of some kind of incredibly delicious roasted or braised meat with fried, mashed or scalloped potatoes and a vegetable or two, but as simple as they were, they were the most delicious Sunday dinners I can ever remember eating. Dessert (as well as the rest of the meal) was always made from scratch and was often some type of fruit pie, or a simple cake - and it was always just as memorable.

Sadly, I don't have her recipes to follow, but over the years I've worked out my own versions of several of them and I think I've come pretty darned close to what I remember from my childhood. I also think I can safely say that her roast pork was my favorite. Hmmm... come to think of it, I guess it would be a tie between the roast pork and chicken and biscuits. (and if all goes well, that'll be another post one of these days.) But, seeing as the title of this post is Old Fashioned Roast Pork Dinner, let's get on with it shall we?

Old Fashioned Roast Pork Dinner
Serves 4 (with plenty of leftovers)
  • 5 Lb to 6 Lb Bone-In Pork Shoulder/Butt Roast
  • 4 to 6 Cloves Garlic, thinly sliced
  • Light Soy Sauce (as needed)
  • Light Olive or Vegetable Oil (as needed)
  • 2 Lg Yellow Onions, sliced into eighths
  • 4 Lg Carrots, washed and cut into two inch lengths
  • 2 to 4 Lg Parsnips, washed and cut into two inch lengths
  • 4 Stalks Celery, washed and cut into two inch lengths
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Favorite Seasoning Blend (optional)
  • 4 Tbls Butter, softened to room temperature (for gravy)
  • 4 Tbls All Purpose Flour (for gravy)
  • 2 Cups Chicken Stock (for gravy)
Preheat the oven to 375°F  If using convection, set the temperature at 350°F

In the 80's (when I first began to cook meals on a daily basis), the news media and the magazines, the cooking shows on TV and the pork industry itself, were all proclaiming pork as "the other white meat", so what you'd find highlighted or on sale in the pork section of the meat department, were mostly pork loin roasts, tenderloins and loin chops. The loin is a much more lean cut of pork and while it might be a bit more healthy, it lacks the rich flavor and the tender juicy meat that I remembered as a child at Sunday dinner.

So, when I started trying to replicate those memorable Sunday dinners for my own family, I'd pick up a pork loin roast at the store and roast it up quite nicely, but while those dinners weren't bad I could never quite understand why it was that my roast pork dinners just didn't come close to the flavor or the tenderness of Nana's. I don't know why or when it was exactly, but it finally dawned on me one day, that for all those years I'd been cooking the wrong cut of pork. That single revelation changed my roast pork dinners forever after.

You see, the cut that Nana had used for her roasts back in the day, was actually a bone-in pork shoulder or "butt" and that's a cut that is so much more tender and succulent - when it's been prepared the correct way. Now, when I want to take my taste buds for a stroll down memory lane, back to those Sunday dinners at Nana's house, I pick up a pork shoulder roast - and I've never looked back.

Start your prep work by peeling the garlic cloves. Depending on the sizes of the individual cloves, for this size roast it took me about three medium and three of the small cloves. If there are any left when you're done, don't worry. As long as they haven't come in contact with the meat or your fingers after touching them, they can be used elsewhere in the recipe or sealed up in an airtight zip-top bag, with a pinch of salt and a touch of light olive oil and kept in the refrigerator for up to a week.

Next, slice each clove lengthwise, so that you have several little garlic "spears". You'll need these shortly, but you can set them aside for a minute.

As I always say, preparation is key when it comes to putting any good meal together, so you want to start prepping the roast by trimming a little bit of the fat from the top. Now that doesn't mean you should go overboard.

Fat equals flavor, my friends and we don't ever want to remove that flavor when we have the choice not to. It helps if your butcher at the grocery store is kind enough to leave a decent amount of the fat cap on the roast, so that you can decide for yourself just how much you want to keep or remove. Just look or ask for a roast that hasn't been trimmed within an inch of it's life - like the one in the photo above and then do your own "clean up" work at home. You'll find that with a nice sharp paring knife, this job is a breeze.

As you can see, there wasn't a super thick fat cap on this roast, so I was careful not to take too much off. If you're very ambitious, you can have a deep frying pan filled with 375° F oil ready to drop the trimmings into for a little chef's treat - pork rinds! Now, I'm not a huge fan of this snack and frankly, I'm also not that ambitious, so I just discarded mine. 🐖

I'm a bit obsessive when it comes to cross contamination - especially when dealing with pork (and poultry) products. I don't even like to use my plastic cutting boards, so I just lay out a few sheets of waxed or parchment paper to prep my roast.

Once you have that bit of fat removed, take that same knife and using it's tip, make several small slits all over the roast, including the sides and bottom.

Be sure to make those slits in the areas where there's still fat left on the meat as well.

Now, start pressing one (or 2 if they're super thin) of the garlic spears into each of the slits in the meat.

Push them as far into the meat as you can because if there's a chunk of garlic that sticks too far out, it will burn during the roasting process and become bitter. That would transfer to the drippings and make a bitter garlicky gravy. A hint of it will show, as you'll see in the upcoming photos, but for the most part it should lay as flat as possible. If any of them pop out quite a bit as you're handling the roast, just push them back in before putting the roast in the pan and in the oven.

We buy the "Light" or less sodium version of soy sauce because as I'm sure most of you know, the darker soy sauce not only has more salt, but it usually has a higher sugar content as well. Just by it's nature, it's the type of product that will caramelize and/or reduce as long as a heat source is introduced, so I like to play it safe and not risk it burning during roasting.

The soy sauce helps to aid in the browning of the meat and it also adds flavor to both the roast and the pan drippings.

I didn't put a specific amount for the soy sauce in the ingredient list, because it's something you really have to eyeball based on the size of the roast. If I really had to put a quantity on it, I'd say I used about an eighth of a cup (2 tablespoons).

Gently massage the soy sauce all over the roast, turning it often to pick up any liquid that has run down onto your prep surface. Once you have it all rubbed in, set the roast aside, wash your hands and get ready to prep your vegetables.

I used onions, carrots, parsnips and celery the I just washed and cut up into large pieces. I make sure to keep them in large pieces, so that they can be eaten as a side vegetable with the meal. You can eliminate the parsnips and double the carrots if you really want to, but I recommend trying them, even if you're not familiar with them, because they add a very subtle bit of tanginess to perfectly balance out the sweetness of the carrots and onions.

Add two thirds of the chopped vegetables to the bottom of the pot and drizzle on just enough light olive oil or vegetable oil to barely coat them.

Add a generous teaspoon of Kosher salt...

and about the same amount of freshly ground black pepper.

Give the vegetables a quick toss to incorporate the seasonings and coat the pieces with the oil.

Place the pork roast, fat side up, directly on top of the vegetables because they'll serve two purposes. They provide added flavor to the pan drippings and they act as a natural "rack" for the meat.

If there is any of the soy sauce left on your prep surface pour that right in with everything. Want not waste not. (Or is it the other way around? I never remember how that goes. lol)

Now sprinkle a bit more Kosher salt and freshly ground black pepper onto the meat.

I know that the soy sauce has some sodium in it, but it really is a good sized piece of meat we're seasoning here and it can take the little bit of extra salt.

This last seasoning is optional, simply because it's not available just anyplace. It's a local product that I've shown here in my recipe posts many times. I use it in all sorts of dishes, from marinara sauce to soups and stews, in casseroles and on all types of meats. I even season my long cooking Jasmati rice with it. I'm obsessed with the flavor it provides to anything I put it in/on. You can certainly omit it, but if you want to try this amazing stuff out for yourself, you can **order it HERE.

(**I am not affiliated with, or sponsored by, Northeast Corner Herb Farm. I just happen to love their products and I feel that it never hurts to throw a little love in the direction of some of my area's local businesses. Plus, it really is that good!)

Add the final third of the veggies into the pot, letting some fall on top of the meat. This step might seem a bit strange, but I've found over time that it has it's merits. The breakdown of the vegetables as they cook, provide liquid and that liquid acts as a kind of super flavored basting sauce for the meat.

Add a bit more light oil. (a teaspoon or two)

Then drizzle the same amount of soy sauce over the top. Adding flavors in stages is a good thing my friends!

Place the uncovered pan/pot in the lower third of your preheated oven and roast it for 30 minutes at 375°F. Then turn the temperature down to 325°F and continue to roast for another 2 and one half hours. (you'll want an internal temperature of 155° to 160° using an instant read thermometer)

Remove the roast from the pan and place it on a cutting board or serving platter. Cover the meat loosely with foil and allow it to rest for about 15 minutes while you make the gravy. Remove the vegetables with a slotted spoon to a bowl or serving plate and cover them tightly to keep warm.

For The Gravy

I'm sorry that I don't have photos of the beginning of the gravy process, but the Hubbs made the gravy this particular night and he started when I was in another room. (You'd think by now, he'd know to wait for the photos, right? HaHa!)

There should be a fair amount of pan drippings/liquid left in the bottom of the pan when you're roasting a cut of meat like this. Some of it will be a bit of the fat that rendered out of the roast while cooking. The rest will be the natural juices from the meat and the vegetables. If it looks like there's more fat than pan juices, you'll want to skim off the excess fat. It will usually separate by itself as the pan sits for a few minutes and the drippings cool ever so slightly. You'll be able to see the difference.

If you have a handy dandy fat separator like the one above (this is what we have) you can use that. If using the fat separator, you'll get better results if you pour half of your chicken broth/stock into the pan and stir it well first. Then, pour all of the liquid into the separator and allow it to do it's magic.

I just happened to find a short video using our exact separator that shows you what I mean.

Once you have the pan juices separated, pour them back into the roasting pan leaving the fat behind, add in your stock/remaining stock and place the pan onto the stove top over medium high heat. Bring to a gentle boil while gently scraping the bottom of the pan to loosen up any brown bits (fond). Any larger pieces can be strained and removed later if you like, but I find that most all of the fond melts right down and what is left over doesn't hurt the gravy at all.

In a separate bowl, add in your four tablespoons of softened butter and four tablespoons of all purpose flour. Using a fork or a small sturdy whisk, combine the butter and flour thoroughly to form a thick paste. This is called a beurre manie in culinary terms and we've used it as one of our go-to methods for making gravy for years. (the other method is to make a roux in the pan with the butter - or some of the fat from the pan drippings - and flour)

As the liquid in the pan simmers, slowly whisk in small amounts of the butter/flour paste until your mixture is smooth. 

Continue adding small amounts and stirring, until you've reached the desired consistency. Any left over butter and flour mixture can be placed onto some waxed paper, rolled up tightly and put into a zip top bag and kept in the freezer for use another time. As long as it's kept air tight, it should last in the freezer for up to three months.

You want the gravy to leave a clean trail across the back of a spoon when you swipe your finger across/through it.

Uncover the meat and with a sharp chef's knife or meat carving knife, slice the pork into approximately 1/4 inch slices working around the bone when you get to those areas. You can put the slices directly on each person's plate or onto a serving platter with the pan vegetables placed around it for presentation.

Serve along with your vegetables from the pan, potatoes of your choice (in our house, it has to be mashed) and the delicious pork gravy and you have an amazing old fashioned roast pork dinner for your family, or even for a dinner party with friends.

And don't toss that bone out! Believe it or not, you can make an excellent stock with these bones and it can be used in several recipes, like baked beans, Southern style greens, chili and a whole host of other dishes. It can even be saved for the next roast pork dinner and used for the gravy in place of the chicken stock. Just place it in air tight containers and freeze. It should keep for up to six months.



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