A smaller group a friends joined us this week, just 8, including 2.5 year old G who doesn’t eat much. My fear of running out of food still compelled me to cook more meat than was needed. It will end up in a stew tomorrow night I suspect.
Braised country-style pork with “West Indies” dry rub
a slightly doctored Major Grey’s chutney
Roasted Brussels sprouts
Ted’s fresh loaf
Shortcakes with blueberry sauce and whipped cream
The least expensive meat at ye olde grocer this week was so called country-style pork ribs. These have next to no bone and often come from the loin section of the pig, which is rather lacking in fat. A marinade might have worked better on these but I was short on time so a quick rub with an hour rest was the seasoning. The West Indies Dry Rub recipe came from the Joy of Cooking. I made about a half recipe for ~7 pounds of pork and still have half of that left over. Recipes below
Ted added some chopped golden raisins and dried apricots to the Major Grey’s chutney to increase the volume. It went well with the pork.
Roasted Brussels sprouts are probably one of the simplest veg dishes to make. Prep the sprouts by removing any outer leaves that look haggard. You can trim the bottoms a bit if you wish as well. Toss them in a bowl along with 2 tablespoons of olive oil. Spread on a baking sheet and sprinkle with kosher salt and cracked black pepper. Roast at 425°F for 30 minutes or until they are just soft and starting to brown. They are rather awesome.