{"id":2884,"date":"2013-11-09T06:34:59","date_gmt":"2013-11-09T11:34:59","guid":{"rendered":"http:\/\/www.thistlehill.net\/wpblog\/?p=2884"},"modified":"2013-11-09T07:13:56","modified_gmt":"2013-11-09T12:13:56","slug":"preparing-pork-beef","status":"publish","type":"post","link":"http:\/\/www.thistlehill.net\/wpblog\/preparing-pork-beef\/","title":{"rendered":"Preparing the pork and beef…."},"content":{"rendered":"

At my request (from others too), Sylvie sends along her preparation tips from our dinner (see “Every kitchen needs one…”<\/span> below).<\/p>\n

Pork<\/strong>: score the fat, generously salt & pepper, sprinkle thyme leaves all over. Mash fresh garlic, salt, pepper & thyme into a paste. Insert here and there in the roast. 400F for 15 minutes, then 325 to 300 F until it’s done – well done and tender. Baste occasionally with accumulated fat and some lemon juice and\/or white wine. Not too much lemon juice as it can burn. Lower oven more if needed. Better long and slow than hot and fast.<\/em>\u00a0<\/em><\/p>\n

Brisket<\/strong>: sear both sides in a hot skillet. Remove brisket. Add EVOO and several onions, thickly sliced, sautee for a few minutes. Lower heat. Add meat back on top of onions along with a handful of chopped tomatoes (fresh or canned), a few juniper berries, salt, pepper, thyme, several bay leaves, a good amount of chopped garlic, and a bottle of red wine. Simmer until done – 7 or 8 hours. Turn brisket occasionally (and carefully) if liquid does not fully cover it.<\/em><\/p>\n

Lovely meat to cook!<\/em>\u00a0<\/em><\/p>\n

By the way – I added the rendered pork fat to the fat jar by the stove – should be full now.<\/em><\/p>\n

Incidentally, I roasted the vegetables not in butter but extra virgin olive oil (EVOO).<\/em><\/p>\n

And as long as we’re revising and correcting the record, Wooz points out that I neglected to mention an outstanding appetizer:\u00a0 “Local Beet Salad with Mache & Pea Shoots from the Garden, Violas, Toasted Hazelnuts, Citrus Olive Oil & Blackberry Balsamic”.\u00a0 Absolutely delicious!\u00a0 I’ve never had a beet salad that good!\u00a0 Don’t know why I didn’t get a picture but I was, after all, pretty busy eating.<\/p>\n

\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

At my request (from others too), Sylvie sends along her preparation tips from our dinner (see “Every kitchen needs one…” below). Pork: score the fat, generously salt & pepper, sprinkle thyme leaves all over. Mash fresh garlic, salt, pepper & thyme into a paste. Insert here and there in the roast. 400F for 15 minutes, then 325 to 300 F until it’s done – well done and tender. Baste occasionally with accumulated fat and some lemon juice and\/or white wine. Not too much lemon juice as it can burn. Lower oven more if needed. Better long and slow than hot and fast.\u00a0 Brisket: sear both sides in a hot skillet. Remove brisket. Add EVOO and several onions, thickly sliced, sautee for a few minutes. Lower heat. Add meat back on top of onions along with a handful of chopped tomatoes (fresh or canned), a few juniper berries, salt, pepper, thyme, several bay leaves, a good amount of chopped garlic, and a bottle of red wine. Simmer until done – 7 or 8 hours. Turn brisket occasionally (and carefully) if liquid does not fully cover it. Lovely meat to cook!\u00a0 By the way – I added the rendered pork fat to the fat jar by the stove – should be full now. Incidentally, I roasted the vegetables not in butter but extra virgin olive oil (EVOO). And as long as we’re revising and correcting the record, Wooz points out that I neglected to mention an outstanding appetizer:\u00a0 “Local Beet Salad with Mache & Pea Shoots from the Garden, Violas, Toasted Hazelnuts, Citrus Olive Oil & Blackberry Balsamic”.\u00a0 Absolutely delicious!\u00a0 I’ve never had a beet salad that good!\u00a0 Don’t know why I didn’t get a picture but I was, after all, pretty busy eating. \u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,8],"tags":[],"class_list":["post-2884","post","type-post","status-publish","format-standard","hentry","category-food","category-nutrition"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/2884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=2884"}],"version-history":[{"count":4,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/2884\/revisions"}],"predecessor-version":[{"id":2889,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/2884\/revisions\/2889"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=2884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=2884"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=2884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}