Crown Roast of Pork with Fennel and Lemon

  • tj85016

    Posts: 4123

    May 11, 2014 6:07 PM GMT
    12APPE1-articleLarge.jpg

    http://www.nytimes.com/recipes/1014393/crown-roast-of-pork-with-fennel-and-lemon.html
  • Posted by a hidden member.
    Log in to view his profile

    May 11, 2014 6:19 PM GMT
    ummmm…. looks delicious… icon_smile.gif
  • Posted by a hidden member.
    Log in to view his profile

    May 11, 2014 6:38 PM GMT
    Mmmmm!

    The trick is in the "searing" and the cooking temperature.

    I sear my large cuts of meat in ghee. I use a lot too. It's almost like deep frying the roast before it hits the oven. Also, ghee (or safflower oil) is natural and has a very high flash point which allows you to seal in all of the luscious juices before oven time.

    Second, the cooking temperature: 160-180 degress Farenheit. Yes, "low and slow" when it comes to cooking meat and then use the broiler at the last minute to crisp the outside.
  • Posted by a hidden member.
    Log in to view his profile

    May 11, 2014 8:22 PM GMT
    Thanks, I already forwarded to my husband, the chef. But 10 to 12 servings? That's a big crowd. I'll ask him if it can be scaled down.
  • Posted by a hidden member.
    Log in to view his profile

    May 11, 2014 9:03 PM GMT
    Art_Deco saidThanks, I already forwarded to my husband, the chef. But 10 to 12 servings? That's a big crowd. I'll ask him if it can be scaled down.


    Leftovers are divine.
  • Posted by a hidden member.
    Log in to view his profile

    May 11, 2014 11:06 PM GMT
    tj85016 said12APPE1-articleLarge.jpg

    http://www.nytimes.com/recipes/1014393/crown-roast-of-pork-with-fennel-and-lemon.html


    Also, make sure you French the rack completely otherwise it will look like folks have been gnawing bone before you put it on the table.
  • tj85016

    Posts: 4123

    May 12, 2014 12:55 AM GMT
    Art_Deco saidThanks, I already forwarded to my husband, the chef. But 10 to 12 servings? That's a big crowd. I'll ask him if it can be scaled down.


    it was Mother's Day at my brother's house
  • Posted by a hidden member.
    Log in to view his profile

    May 12, 2014 2:50 AM GMT
    tj85016 said
    Art_Deco saidThanks, I already forwarded to my husband, the chef. But 10 to 12 servings? That's a big crowd. I'll ask him if it can be scaled down.


    it was Mother's Day at my brother's house


    What a wonderfuly yummy way to say "I Love You!" to mom.
  • Posted by a hidden member.
    Log in to view his profile

    May 12, 2014 3:08 AM GMT
    tj85016 said
    Art_Deco saidThanks, I already forwarded to my husband, the chef. But 10 to 12 servings? That's a big crowd. I'll ask him if it can be scaled down.

    it was Mother's Day at my brother's house

    Very nice. Neither I nor my Sister could cook, and while our Father THOUGHT he could cook, it was the last thing anyone wanted him to do, without adult supervision.

    So our Mother's Day dinner was almost always at a restaurant. Maybe lacking the family touch, but at least it was digestible and survivable, and a do-nothing treat for her. Not that she ever did much daily cooking with her busy business schedule anyway, mainly the big traditional holiday dinners a few times a year, when she had the time for it.
  • Posted by a hidden member.
    Log in to view his profile

    May 12, 2014 3:12 AM GMT
    Sorry, I hate fennel. icon_twisted.gif
  • tj85016

    Posts: 4123

    May 12, 2014 12:21 PM GMT
    GAMRican said
    tj85016 said
    Art_Deco saidThanks, I already forwarded to my husband, the chef. But 10 to 12 servings? That's a big crowd. I'll ask him if it can be scaled down.


    it was Mother's Day at my brother's house


    What a wonderfuly yummy way to say "I Love You!" to mom.


    thanks, it was for 2 sisters-in-law, mom died in '86 icon_sad.gif (but the pork was great!).
  • Posted by a hidden member.
    Log in to view his profile

    May 12, 2014 1:48 PM GMT
    Lumpyoatmeal saidSorry, I hate fennel. icon_twisted.gif

    That's too bad, he says nice things about you.
  • momule

    Posts: 6

    May 12, 2014 2:40 PM GMT
    Sounds very good except for the fennel. Would leave that off for my tastes.
    Whenever I roast large pieces of pork, I use a very simple recipe.
    Wash the meat with water.
    Rub with garlic.
    Coat with salt and lemon & pepper seasoning.
    Roast at 325. 55 mins per pound.
  • tj85016

    Posts: 4123

    May 12, 2014 3:55 PM GMT
    ^^

    I love fennel, either raw dipped in olive oil and a little salt or sauteed with some balsamic vinegar
  • Posted by a hidden member.
    Log in to view his profile

    May 12, 2014 10:14 PM GMT
    tj85016 said^^

    I love fennel, either raw dipped in olive oil and a little salt or sauteed with some balsamic vinegar


    Fennel pollen is apparently a bit different:
    http://www.amazon.com/Pollen-Ranch-Fennel-0-5-oz/dp/B00019TMK4

    I've never cooked with the stuff as I haven't yet been able to find it in Canada.
  • tj85016

    Posts: 4123

    May 12, 2014 11:06 PM GMT
    ^^

    yes, we didn't use it, seems like overkill nonsense.

    you ever have completely fresh fennel? we used to find it growing wild in Palos Verdes, CA - it's intense (nothing like store bought).