Find the recipes below:
Slow Roasted Pork Shoulder with Carrots, Onions and Garlic
Kosher salt and freshly ground black pepper
1 6-3/4- to 7-lb. boneless pork shoulder roast
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine
Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.
Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
Position a rack in the center of the oven and heat the oven to 300°F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours. Add the onion, carrots, garlic, wine, and 1-cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
Remove the roast from the oven and raise the oven temperature to 375°F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn’t be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven; transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.
Arugula and Tomato Salad with Lemon Vinaigrette
1/2 pound fresh arugula (3 large bunches)
A pint of cherry or grape tomatoes
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan
If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula and tomatoes to moisten. Toss well and place the salad on individual plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
Roasted Purple Potatoes
1 pound small purple potatoes, cut into wedges or halves
2 tablespoons fresh rosemary, finely chopped
1 tablespoon or more of Olive Oil
1 teaspoon kosher or sea salt
1/2 teaspoon freshly-ground pepper
Preheat oven to 475 F.
Toss all of the ingredients in a large bowl until the potatoes are evenly coated. Spread the potatoes evenly on a large, shallow-rimmed baking sheet and roast for 15-20 minutes, stirring every 7- 10 minutes, or until crisp and browned.
Serve hot.
Shopping for a good bottle of wine? Jen Lewis shares some great tips for selecting an affordable bottle of wine to compliment any meal.
Segment by Kelly Kemp & Josh Luck