Highland’s Bar & Grill Pimento Cheese
Funeral Pickled Shrimp
Louis Roederer Brut Champagne
Springtime Cream of Asparagus Soup
Crown Roast of Pork with Creole Mustard Sauce
Low Country Dirty Rice
Green Beans Y’all Won’t Believe
Lemon-Buttermilk Chess Pie
2 teaspoons dried thyme
2 teaspoons salt
1 tablespoons vegetable oil
a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
Dirty Rice Stuffing (recipe below)
1/2 cup dry white wine
1/2 cup 1/2 and 1/2
2/3 cup Creole mustard
flat-leafed parsley sprigs for garnish
In a small bowl combine the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork until a meat thermometer registers 145°F. Transfer the pork to a platter, cover with heavy-duty foil and let it stand for 15 minutes.
In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork's roasting time.
While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits. Add 1 cup water and boil the mixture until it is reduced to about 1 1/3 cup. Add the 1/2 and 1/2, boil the mixture, stirring, until it is reduced to about 1 cup, and whisk in the mustard and salt and pepper to taste.
Discard the foil from the stuffing, arrange the parsley and decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.
1 1/2 cups short-grain rice (I use brown rice)
About 4 cups low fat/low sodium chicken stock
1/2 lb. Italian sausage
1/2 cup all-purpose flour
1 onion, chopped
1 red bell pepper, chopped
1 rib of celery, chopped
1/2 cup thinly sliced scallion greens
cayenne to taste
S&P to taste
In a heavy saucepan combine the rice and 2 1/2 cups chicken stock and bring to a boil. Reduce the heat to low, and cook the rice, covered, for 15 minutes, or until it is tender and the stock is absorbed. Brown rice will take longer and may need more stock. Keep an eye on it.
In a medium skillet, cook the sausage until it is no longer pink; drain on paper towels. Wipe out the skillet, add 1 tablespoon olive oil, and sauté the onion, pepper, and celery until soft.
Heat a heavy skillet, preferably cast-iron, over high heat. Reduce the head to moderate and add 1/2 cup of all-purpose flour. Stir constantly with a wire whisk, scrapping the flour down the sides of the pan. If the flour begins to brown too fast, remove skillet from heat, lower heat, then continue cooking and stirring. Cook for about 20 minutes, until the flour has the color of milk chocolate. MAKE SURE YOU HAVE YOUR STOVE’S EXHAUST FAN ON. Trust me on this.
Add the sautéed vegetables, the sausage, and 1 1/2 cups of remaining stock, and simmer for about 20 minutes (add more stock if it thickens too much) to make a gravy.
In a large bowl combine the rice, the gravy, the scallion greens, the cayenne, and salt and freshly ground black pepper to taste. The rice may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before stuffing the crown roast.