Tag Archives: Roast

Garlic Mint Shoulder Roast

Recipes posted a year ago:

With me working lots of long hours the past six months, we seem to have had a bit of a pattern emerge with our weekends – Sunday has become “roast day.”  It turns out to be the one day where we seem to have enough time to get a large cut of meat fully thawed (starting the night before) and cooked on the grill or in the oven.  This past Sunday was no exception…

With spring finally “officially” here, and with a mix of weather that certainly shows promise of an end to the gray and gloom, we also see the trees, flowers, and herbs showing signs of new life.  Among those herbs is mint – whose flavor is traditionally paired with lamb this time of year.  Rather than lamb, I decided to give mint a twist and try it with one of the elk shoulder roasts we had in the freezer from this past fall.

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Date and Mushroom Stuffed Elk Roast

Recipes posted a year ago:

This recipe came about while standing in the doorway of the pantry tapping my fingers on the door frame thinking, “I should really use up some of these dates…and what the heck am I going to use these dried chanterelles for?”  After a little rifling through the spice cabinet, I had some notes scribbled on a sticky-note, and the ingredients were on the counter.

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Simple Pork Roast

Recipes posted a year ago:

We recently took delivery of a heritage hog from April Joy Farm, and I wanted to cook one of the roasts using a recipe that would let the character of the meat shine, without a bunch of other flavors competing for center stage.  Here’s what I ended up with.

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Spiced Pork Roast

Recipes posted a year ago:

Here is a quick recipe for a roast that only requires four ingredients including the roast!  It gives a great fall flavor and prep time is 5 minutes.

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Sesame Orange Pork Loin

Today’s recipe is an easy pork roast that takes almost no effort to prep and only about an hour to cook.  You do need to marinade for a little while, but that can be done before you leave for work, or even right when you get home if you don’t mind eating just a little later than normal.

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Apricot Pork Roast

This recipe came to us from the newsletter of a retreat center Karen has attended in the past, only originally written for chicken breasts and with a much sweeter sauce.  So I set to work making some adjustments to suit our own less-sweet-loving palates, and to convert it over to work with a boneless butt pork roast we had in the freezer.  The results were downright incredible.

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Stoneware Pans

It’s been a while since we touched on our kitchen tool topic.  And just recently, we had someone ask what kind of pan we used in our ginger snaps recipe.  So it must be time to throw up some links and information on another tool we wouldn’t be without in our kitchen (in fact, we recently just added another one).

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