From the Chef: Happy New Year!

Pork Loin with Gravy

1. Preheat oven to 300 degrees F 
2. Melt 2 tbs butter in a skillet over medium heat, and stir in 1/2 teaspoon each of black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
3. With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with 1 stalk celery, 2 # baby carrots, and 1 sliced yellow onion, and season to taste with salt and black pepper.
4. Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F , about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
5. Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
6. While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

1. Preheat oven to 350. In a large sauce pan, melt 3 tablespoon butter over low heat. Stir in 3 tablespoon flour, salt and pepper until smooth. Gradually add 2cups milk. Bring to a boil; cook and stir 2 minutes or until thickened.
2. Using either 6 Yukon gold or russet potatoes, peel the skin then slice into thin ovals.
3. Finely dice one yellow onion.
4. In a baking pan, layer the potatoes, cover with onions and bachemel sauce and bake 30-40 minutes, until tender.

 

Black eye peas

1. Rinse and sort 1# black eye peas.
2. Heat oil in a large pot over medium heat. Add 1 pound pickled pork, 1 diced green bell pepper, 3 diced stalks of celery, 1 diced yellow onion, 4 cloves garlic and 1 tablespoon tomato paste. Saute 15 minutes.
3. Add 5 cups water and 5 cups chicken stock, 2 bay leaves and black eye peas. Bring to a boil then reduce heat and simmer 1.5 hours stirring occasionally.
4. Add salt/pepper/hot sauce to taste.
5. Serve over hot rice, garnish with chopped green onion.

 

Smothered Cabbage

1. In a large pot cook 1# sliced bacon. Remove and drain, reserving the fat.
2. Add 1 diced yellow onion into the fat and cook for 3 minutes.
3. Add cabbage and drained bacon and sauce for 5-10 minutes. Salt and pepper to taste and serve.