PIG ROAST!

This year we decided to do something a little different for Xmas (in addition to the traditional turkey), we went whole hog and did a Pig Roast for around 25 of our dear friends. It does however take a considerable amount of time, effort and planning to make this happen. Sourcing the sucking pig, having the areas and pit to roast and the whole preparation can be exhausting. This isn't the first one we have done; but normally we would spit roast the pig on a rotisserie (which by the way is much less stress). The last roast we prepared during the summer was rotisserie but didn't seem to cook as evenly as would be liked.

This time we tried splitting the pig and securing it to a rack, only problem was it takes good heat control and timing to turn the pig in a timely fashion so it doesn't burn over the coals. It worked excellent, the suckling was near 23lbs and went over the coals at 11:30hrs and we pulled it off (in perfection) at 19:00hrs.

Method of flavouring - Marinade.

This is where you use your imagination...This little piggy sat in a marinade bath for 24hrs (refrigerated) that consisted of light and dark soy sauce, pork seasoning, sea salt, cracked black pepper and cayenne pepper. That simple; but choose the flavours that work for you...Be inventive and diverse..Apple Cider, Dry Rub or Bourbon Whiskey.........

GOOD LUCK!!!

Pan-Fried Rib-Eye w/ Red Wine Reduction

An elegant, yet simple dish - pan fried Rib-eye steak with a simple salad.

Preparing the Salad

2 cups Rocket lettuce (approx.)

1/2 lb of crispy fried lardons

To start, wash the Rocket lettuce and tear into large pieces. Spin dry

and transfer to a large bowl. Set aside while you cook the steaks.

Cooking the Steaks

2 Rib-Eye steaks (about 6 to 8 ounces each)

2 tsps grape seed or olive oil

Before cooking the steaks, make sure they have come to room

temperature.

Once you are ready to cook, season the steaks with salt and pepper.

Preheat a heavy fry pan over medium-high heat. Once the pan is hot, add

the oil. As soon as the oil just starts to smoke, add the steaks.

Because the steaks are a bit thicker, turn the heat down to medium to

medium low.

Using the flip-often method, after about a minute of cooking, flip the

steaks. Let cook again for another minute and flip again. Continue with

this same process until the steaks are cooked to your liking.

Once done, remove the steaks, tent with foil and allow to rest, while

you make the sauce.

Making the Sauce

2 tbsp shallots

3-4 tbsp cold, unsalted butter

1/2 cup dry, red wine

1 cup dark chicken

salt (to taste)

pepper (to taste)

To start the sauce, make sure to have the shallots minced and measure

out the cold butter and red wine.

Over medium to medium low heat, add about one tablespoon of the butter,

followed by the shallots. Cook the shallots until soft and golden. Once

ready, deglaze with the red wine, making sure to scrape up any sucs from

the bottom of the pan. Let the liquid reduce until you reach a syrupy

consistency.

Once a syrupy consistency has been reached, add the dark chicken stock

and any juices from the resting steaks and reduce again until slightly

thickened. Test the sauce by spooning a bit onto a plate. The sauce

should not be too runny or too thick. It should just move nicely on the

plate.

To finish the sauce, turn off the heat and swirl in the cold butter, a

bit at a time.

The butter not only helps to thicken the sauce it also adds richness and

shine.

Finally, season the sauce with salt and pepper to taste.

Finishing and Serving the Dish

extra-virgin olive oil

balsamic vinegar

lardons (bacon)

salt (to taste)

pepper (to taste)

To finish the salad, add a bit of quality balsamic / olive oil, salt and

pepper and the lardons.

Gently toss to combine and add a bit more of each to taste. Adding the

oil and seasoning in stages ensures that you don’t weigh down the greens

or over season them.

Gather a few pieces of Rocket and place them onto each plate, along with

the steaks. Drizzle the hot pan sauce over the steaks and serve

immediately.

ENJOY THE TASTE!!!!!!!!!!!!!!!!!!!!!!!!

Canadian Deluxe Twice Baked Potatoes

These are just tooo damn good! Easy to sit and eat this as a starter, side or all alone as a meal itself....Not necessarily for those who are watching the diet, but everything in moderation, right?

Super good as a side with a BBQ'd roast beef or with soup at lunchtime.

Some people make the common mistake of 'baking' their spuds in the microwave. Don't do this! It only makes the skins hard and rubber and you lose sooo much of the essential baked taste. Take the time to put them in the oven or better yet, on the BBQ.
INGREDIENTS:
4 medium russet potatos
10 ounces Smoked Sliced Bacon (more if you like)
1 cup broccoli florets
2 knob of butter
1/2 cup Cheddar cheese, shredded
1/2 cup Monteray Jack cheese, shredded
1/2 cup Fresh Parmesan Cheese, shredded
1/2 cup Cream Cheese
1/4 cup Regular Cream
Sea Salt
Freshly Cracked Black Pepper
3 Spring Onions, finely chopped
Chives to Garnish, chopped.
Flat Leaf Parsley to Garnish, chopped.

1. Scrub the spuds of and be sure the are clean and look good.
2. Get your oven going on around 200C. Place each Individual potato on aluminum foil and splash with Olive Oil and a pinch of Sea Salt. Wrap each tightly in the foil. Place in the oven and cook at for around 1/2 hour, turn them over and cook 1/2 hour until the potatoes are soft (check with a skewer, if it slides out easily without lifting the spud up, its done). Remove from the oven and allow to cool slightly.
3. Meanwhile, cook the bacon in a large skillet over medium-high heat until nice and crispy.
4. Set the bacon aside and allow to cool down. Once cool, roughly chop.
5. Prepare the broccoli (wash and cut into small florets). In a medium saucepan bring about 1 cup of water to the boil, add broccoli, cover, and cook until tender, 3 to 4 minutes until 'al dente' (still has a nice crispy bite). Drain the broccoli and set aside.
6. Carefully cut the cooked potatos in half. Slowly scoop the insides out into a medium bowl. Add 1/4 cup Cheddar, 1/4 cup of Jack, cream cheese, regular cream, butter and salt and pepper to taste and 'roughly smash with a fork...Do not completely mash allowing some texture to the mix. Add spring onions, broccoli and 1/2 the bacon; stir to combine.
7. Carefully take the potato 'shells' and place in the hot bacon fat and allow to fry until brown, turn and crisp up the other (skin) side.
8. Evenly divide the potato mixture among the potato shells and top with the remaining cheese and bacon.
9. Place the potato's on a baking sheet and place under the oven grill for 10 minutes untl the cheese is golden and bubbly.
10. Remove, sprinkle with chives and parsley.
11. Serve with Sour Cream on the side.

Yield: 4 servings

Welcome to my world....

I hope you enjoy the weeks, months and (hopefully) years to come where I will share my basic but good to know food & drink recipes as well as entertaining tips and ideas for excellent parties....
I love food, cooking and entertaining and this is my way to share culinary experiences to the world, so let the journey begin. It is true, anyone can cook....If you have good, fresh ingredients, some patients and an unlocked passion you will be turning out dishes that make your friends want to move in and that special someone want more than that in no time at all...This blog will help you with the simplest food and over time I am hoping you devolope the same passion as me for food, wine and fine dining. But remember, keep it simple...Some of the greatest food experiences out there are soooo simple and that's the key. Keep it simple.
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