Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Pork shoulder roast is a family favourite. I like using some type of sauce usually tomato based or semi-sweet glaze. Quite often the semi-sweet glaze has a home canned jam, jelly or chutney as an ingredient for my glazes. Last night I decided on a semi-sweet glaze for the pork roast and as normal used the clay baker. A clay baker needs to be soaked in water before using for best results but it does cook a pork roast beautifully!
Glazed Pork Shoulder Roast
The glaze for this roast is very easy to make and can be use in one of two ways. Depending on the desired thickness of the glaze, pour over roast while raw (thicker) or about 15 minutes before the roast is cooked (thinner). For a variation, substitute the French dressing with Catalina or Russian dressing.
This pork roast was glazed while raw, then then basted a few times while cooking allowing the flavours of the glaze to penetrate the meat. I used low fat French dressing since there was a nice layer of fat on the pork roast. The apple jelly was homemade using the recipe in an earlier entry. The roast was served with basmati rice and home canned Kentucky Wonder green beans.
Glaze
1 c French dressing (low fat)
1/2 c apple jelly
1 tsp honey
3/4 tsp dijon mustard
Wisk together and pour over roast.
Glazed Pork Shoulder Roast
2 food lovers commented:
That looks really yummy! I see you like garden gnomes...my wife had a funny post on www.dontmindme.com about garden gnomes...search 'gnomes' on the site, or look through the archives...
Mike!
P.S. Thanks for the recipie
Hi Mike, thank-you for visiting my blog and I hope you enjoy the recipe.
I found the video "I Think I'm a Gnome Now" http://www.dontmindme.com/gnome.php you refered to. That is just too cute! I have three of the gnomes depicted in the video. Thanks for letting me know about the video. I'll post a link to it on my garden blog.
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