Thought my Carlisle brethren might enjoy this story...
Apparently, my area of PA has a tradition of Pork and Sauerkraut for New Years dinner. My mother always did a nice ham, but for just my wife and I - we've never bothered doing anything too fancy or traditional.
Well this year I was going to bread and fry up some veal scallopines for veal parmigiana, but my veal didn't last as long as I had hoped. So I went to the grocery store on New Years day and found some discounted Pork and Sauerkraut. "What the hell.." I thought.
So I rubbed the pork roast with a combination of cilantro, cumin, allspice, rosemary, salt and pepper, then seared the meat in a frying pan with a touch of olive oil until just short of burning. Then I placed it in a small, glass roasting dish, poured in a few cups of apple juice, a sliced sweet onion, and fresh-minced garlic. After roasting in the oven for 2 hours, I removed the soft onions and about a half-cup of the applejuice/garlic mix, and placed this in a skillet. I added the sauerkraut and brought it to a boil, stirring constantly.
As I took the roast out of the dish, I was worried that the outside felt very tough and dry. I thought that it would be another dissapointing roast. Then my knife cut through the roast like melted butter, and I knew we were in for a treat. Since searing the meat traps the juices, that roast was
amazing. I served the 'kraut over a bed of my homemade, season-
loaded mashed potatoes, and a side of some baked beans. My wife doesn't like sauerkraut - she cleaned her plate!!
So, who still wants me to cook at Carlisle 2009?
Jeff
