Pork roast with gastrique

Not everything is pictured.  I took a quick snapshot before I left for the airport and i had not finished everything at that time. I finished the other stuff when  Charlie and Cassie got back home from their vacation.

Pork Shoulder sans BBQ sauce  oven at 300 degrees

10 lb pork shoulder

salt and pepper

carrots

1 yellow onion,

3 stalks of celery all rough chop

10 cloves garlic, smashed

2 bay leaves

6 thyme sprigs

2 Tbsp. peppercorns

place in roasting pan, meat on top, fat side up. cover with foil and roast 6 to 8 hours until pork is tender and bone removes easily.  Keep covered and cool to room temperature.

to prepare gastrique, put

1/2 C. bourbon in small pan over medium heat and reduce by 1/2

In a separate pot over medium heat reduce 1 cup sugar and 1 cup water for 10-15 minutes to produce a dark amber caramel.

add bourbon, 2 cups red wine vinegar, 1 vanilla bean pod (split in half) and 2 pounds pitted fresh or dried cherries.  Reduce by half for 10-15 minutes. or until gastrique coats back of spooon.  Strain and serve on pork shoulder.

Tavern in he Village at 3901 Prairie Land, Prairie Village, Kansas.

Make yellow rice with Sazon seasoning and coconut milk instead of water.

Mimosa sorbet  Recipe for sorbet follows, or you can just get orange sorbet from the grocery store. 

• 2 1/2 c. water
• 1/2 c. sugar
• 1/2 c. orange marmalade
• Zest from 2 large oranges
• 1 c. fresh squeezed orange juice (about 2 large oranges)
• 3 tbsp. lemon juice
• Champagne

1. Combine the water, sugar, marmalade, and zest in a large saucepan.  Heat over medium heat until it bubbles.  Simmer for 5 minutes.
2. Remove from the heat and let cool completely.
3. Mix in the orange and lemon juice and process in your ice cream maker according to manufacturer directions.  Transfer to a container and freeze until set.
4. Scoop sorbet into champagne flutes and pour champagne over the top.  Serve immediately.

Stuffed Mushrooms  Pre heat oven to 375 degrees

16 mushrooms

1/4 lb. butter or more

1/2 C. dry bread crumbs(freshly made, please)

1 T. chopped parsley

1 Tblsp. chipped chives or onion

1/4 tsp Tabasco

1 tsp salt

1 tsp. freshly ground black pepper

2 eggs, lightly beaten

1/2 C. grated Parmesan cheese

small amount of broth

Clean mushrooms, remove stems and chop fine. Melt 4 T. butter and cook bread crumbs, onions, parsley and seasonings. Brush mushrooms with melted butter, Cool stuffing; stir in eggs and stuff mushrooms.  Sprinkle with parmesan cheese, arrange

on parchment lined baking pan and bake about 15 minutes or until browned and tender. You may baste with additional butter if you like.

Note I added about a T. or two of chopped real bacon bits. 

Note serve with toothpicks

I also made Parmesan chips: Take left over grated Parmesan and place a pinch at a time on parchment paper lined baking sheet and place in heated oven for two or three minutes, until melted.  Let cool.  They will be crisp like chips.

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