Mother’s Day Dinner

Salt Roasted Pork Loin
-7-8 lb pork roast bone-in (have butcher split bone at about 1-inch intervals)
-2 gallons brine (below)
-3 batches salt paste (below)
-extra virgin olive oil
-1/2 cup fresh thyme leaves
-1/2 cup fresh chopped italian parsley
the night before, place the pork roast in the brine and let soak until about half an hour before you plan on cooking. Remove roast from brine, pat dry, and let drain while preparing the herbs. Place parsley, thyme, and enough olive oil to wet herbs into a bowl. mix, then rub on roast. layer the first batch of salt paste on the bottom of the roast pan about 1/4 inch thick. place roast on salt, then cake remaining batches of salt paste on roast until completely encased in a layer of salt about 1/4 inch thick.

Place in pre-heated oven at 325 until roast is 160 at thickest point (about 20 mins per lb). let rest for about 15 mins, then crack salt and remove roast. Cut into chops along the breaks the

-2 Gallons water
-1 tbl ground allspice
-1 tbl ground cloves
-1 cup kosher salt
-ground pepper to taste
boil all ingredients in a 3-gallon soup pot. Let cool before adding meat.

Salt paste
3 cups kosher salt
3/4 cup water
mix all ingredients into paste. DO NOT use any extra water.

Honey Glazed Carrots
-1 bag baby carrots
-1 tbl honey
-2 tbl each brown sugar and butter
steam carrots to desired tenderness. drain. place carrots, honey, sugar and butter into pot, until butter melts and sugars dissolve. stir to coat.

corn on the cob
spinach salad (from my mother-in-law, so i don’t have the recipe…yet)

tomato and mozzarella on crackers (appetizer)
-1/2 lb freshwater mozzarella (hand squeezed if possible)
-2-4 roma tomatos
-1 box round crackers
-extra virgin olive oil
-chopped basil
– salt and pepper to taste
cut cheese and tomatoes into rounds. later cheese on bottom of a glass pan. drizzle with olive oil, then sprinkle on some basil. later tomato over cheese and repeat drizzle/basil, adding a pinch if salt and a grind of pepper. let marinate for about an hour. place a slice of cheese and a slice of tomato on each cracker. serve

Strawberry tarts
-3 lbs strawberries, cleaned and sliced
-16 mini-tart or mini-pie shells
-whipped cream
fill tart shells with strawberries. add about a teaspoon of sugar on top of each one. bake at 350 until crust is at desired done-ness. let cool to just above room temperature, top with whipped cream and serve.

About Kevin Sonney

Kevin Sonney - who, contrary to popular opinion was NOT raised by wolves - grew up in central North Carolina. He fell into the technology field by accident in 1991, when he gave up the wild and crazy lifestyle of an on-air AM radio DJ to become a mundane technical support monkey. The technology industry has never really recovered from this. Kevin has worked for such names as IBM, Red Hat, webslingerZ, and Lulu Technologies (we won't mention the ones that didn't survive the experience). He currently works as a Linux Administrator for Apptio. In his spare time he rescues stray animals and plays video games with his two sons. His wife, we're sad to say, helps him get past the really hard bits. Kevin is still not very mundane, he just got better at hiding it.
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1 Response to Mother’s Day Dinner

  1. maxdwolf says:

    But the rest sounds mouth-watering. :)

Comments are closed.