Happy Holidays all! The Foodie kitchen has been extremely busy these past few weeks. Delicious latkes, chicken noodle soup as well as gourmet mac and cheese.
But the thing we are most excited for is a dinner with one of our readers. Macho Brendacho and K Scan invited the Long Island Foodies over to their place for the traditional family Christmas dinner and we got to provide Bren with the recipe for the main course. After a crazy food shopping experience at Fairway on Tuesday, the day before Christmas Eve at like 3:00pm, we picked up all the supplies that we all needed for Thursday night’s meal. So, good luck with the crown roast Bren. I will be bringing my appetite.
Macho Brendacho’s Traditional Christmas Crown Roast with SAC Stuffing
11 lb Roasted lean pork roast, center rib loin with bone
1 cup Fresh parsley, chopped
3/4 tsp Salt
3/4 tsp Black pepper
3 3/4 tsp Thyme, ground
3 3/4 tsp Sage leaves, ground
5-6 Granny smith apples, peeled and chopped into chunks
1 1/2 cup Canned chicken broth, low sodium
1 1/2 lb Precooked pork sausage
8 cup couscous
1/4 cup Salted light butter
2 Large Spanish Onions, chopped into a small dice, slightly smaller
than dice on apples
1. Preheat oven to 350 degrees F.
2. Place foil covered rack in roasting pan with pork roast on top;
cook uncovered 1 hour.
3. Butter a square 8 x 8 x 2-inch deep baking dish; set aside.
4. In a large skillet over medium-high heat melt butter; add sausage and onion.
5. Cook until sausage is cooked through, about 10 minutes. Add
apples, cook additional 2 minutes.
6. Remove from heat; mix in couscous, three-fourths of the broth,
parsley, sage and thyme.
7. Season stuffing with salt and pepper.
8. Remove pork from oven; loosely fill cavity with stuffing, mounding in center.
9. Place remaining stuffing in the baking dish and cover, after
moistening, with aluminum foil.
10. Moisten pork roast and stuffing in dish with remaining chicken
broth; cover rib ends and the stuffing in pork cavity with foil.
11. Return pork to oven and place stuffing in dish in oven.
12. Roast pork and stuffing in dish until thermometer inserted into
center of pork registers 155 degrees F., about 45 minutes for stuffing
in dish and 55 minutes for the roast.
13. Place pork on a platter and cover until ready to serve; carve pork
between bones into chops.
Update: I think it is important that I state that this year’s latke making experience has probably been the best in my life ever. Now, obviously it couldn’t replace the years of cooking them next to my grandmother, being responsible for grating the potatoes on the small box grater that my mom had (always remember grating my knuckles whenever they were made). This year, using the 14 cup Cuisinart Food Processor and Arthur Schwartz’s recipe, the latkes were made with such little fuss and mess that I think I might just make them all the time. They were delicious and convenient. All I did was peel the onion and peel the potatoes; the food processor did the rest of the work. Plus, they came out great. Here is a photo of some of them cooling on the rack before being eaten up with applesauce and sour cream.
