Not only does it FEEL delicious... IT IS DELICIOUS.... this is what I am making for Christmas.
To my friends, neighbors, acquaintances, readers, bloggers, and enemies, this is the greatest gift I can give you all.
Here we gooooooo!
CHERRY GLAZED PORK POT ROAST with HERBS
One 3.5 to 4 lbs rolled boneless pork loin roast (NON JBS SWIFT BRAND)
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
4 fresh sage leaves
3 cloves garlic, quartered
2 medium sized yellow onions, sliced
one 12oz jar tart cherry preserves
2 tablespoons honey
1/4 cup red wine vinegar (RED WINE FOR DRINKING)
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup slivered almonds
1. Remove the string from the non JBS pork roast and trim any visible fat. Sprinkle evenly with the chopped parsley, rosemary, and thyme; lay the sage leaves on top. Roll up and tie at 2 inch intervals with heavy string. Pierce the roast all over with the tip of a paring knife and insert the slivers of garlic. Spray the inside of the crock with nonstick cooking spray and place the onions on the bottom. Place the roast on top of the onions. Coat with a few blasts of the cooking spray. Cover and cook on HIGH for 2 hours
2. Combine the preserves, honey, vinegar, cloves, cinnamon and salt in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 2-3 minutes, stirring frequently. Add the almonds. Pour the glaze over the pork roast, reduce the heat setting to LOW, cover and cook for another 6 hours, until the meat is tender when pierced with the tip of a knife and an instant-read thermometer registers about 160 F.
3. Transfer to a platter, cover with aluminum foil, and let stand for 10 minutes before removing the string and carving into thick slices. Serve with the crock juices spooned over the top.
Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.
Delicious, Easy, Perfect for all the cold weather we are having.
4lbs of pot roast
2 cans (10.75oz) cream of mushroom soup
1 package dry onion soup mix
1 1/4 cups water
1. Mix mushroom soup, dry onion soup, water, and pot roast in crockpot. Coat meat with mixture.
2. Clean and peel carrots and potatoes (cut in two in squares). Add to the crock.
3. Cook on low for around 8 hours or high for 5 hours.
4. Open that bottle of Merlot you have stowed away and ENJOY.
Last night we tried Mozz for the first time. Please read below for an amateur review.
Mozz was a fun time. Lots of parking options and they even have a valet on site to park your car for you. The restaurant was very busy last night and the mood was good.
The staff worked great with our requests. Due to uncontrollable circumstances, they fit in 18 of us on a Saturday night with very short notice. With such a large group, it can create havoc for some places but they did not miss a beat. Thank you.
Entering the restaurant on the side entrance (the front entrance is not used), the first thing I noticed is that the decor is very suitable. On the left side, work is continuing on the NULU lounge which is scheduled to be open sometime in spring. On past the hostess stand and you will find yourself at the Mozzarella Bar with they specialize in meats, cheeses, breads, pizza, etc. For our night, we sat on the fine dining side where they had two large tables waiting for us.
The fresh in house made mozzarella was excellent and came served with melon. The complimentary bread brought out by the staff was really very good.
They do have an extensive, reasonable priced wine and cocktail list as well. My dirty martini was very good and had just the right amount of olive juice.
The menu here is quite large and can be somewhat confusing but there are lots to choose from. We had salads, which were very fresh, and then moved onto pizza. They still use the brick oven that was there when Primos was in business.
The pizza to be honest was OK. It wasn't bad, wasn't fantastic, just was good. When I go back, I prob will order something else. The entrees ordered around the table all got great reviews.
All in all, it was a great time, the atmosphere is loud but good. Lots of things going on around you and the jazz band was good. Great environment. I would recommend this place to everyone and can't wait to go back again.