Okay, you are well aware that my updating skillz aren’t really up to par, nor have they been for the past six months. I haven’t had the opportunity to cook every single night (not to say I don’t always like it), so let’s blame it on that. Scapegoating for Dummies. Anyhow, my current passion is grainy Dijon mustard. Despite the fact I used it daily when I was working/living in Pbo, I never really warmed up to it. Now, BAM. I cannot get enough. Which is good, because everyone else around here seems to like it too. Between working in a bakery with unholy temperatures, and spoiling our cat with lobster dinner cat food, I have found time to spoil myself, AND NOW YOU CAN, TOO! With minimal effort, even!
So, prepare your tum-tum’s (not the antacid) for some earthy, mildly piquant, zesty and goddamn delicious stuff. Here is a picture to whet your appetite:
I haven’t thought up a really good name for this yet, so we’re going to go with Cerdo de Carne Asada Dali, because it’s kind of Spaniard-esque, and Salvador Dali is the only Spanish thing that comes to mind for the moment. Not to mention, they’re both fork tender. It basically translates to Pork Roast Dali. Ho, ho!
Well, I suppose that’s a good place to start. Here’s the recipe (and don’t be intimidated by the number of ingredients. It’s just dumping it in a bowl and mixing).
For the rub:
1 tsp salt (I’m not going to lie, I actually used 1 Knorr chicken bouillon sachet.)
1 1/2 tsp ground dry mustard
3/4 tsp ground cumin
1/2 tsp unpacked (loose) saffron – you could probably omit this, but I like it
2 tsp marjoram (or oregano)
1 tsp fresh, coarsely cracked black pepper
1 small serrano pepper, seeded and roughly chopped
8 cloves garlic, smashed and peeled
2 Tbsp grainy mustard ( I suggest Maille)
4 Tbsp olive oil
1 boneless pork rib roast – I don’t know, between 2 and 3 lbs? Rather small.
3 bay leaves
extra olive oil
First, preheat your oven to 450, and put the roasting pan you’re going to use in there, with a few Tbsp oil. Let it stay in there while you work. THEN, mix the dry ingredients in a bowl. Then, in a mortar and pestle, or in a food pro, mix the garlic, serrano and 4 Tbsp olive oil till it becomes a slightly coarse paste. If you’re using a food pro, stir in the mustard by hand, if you’re using the mortar and pestle, just mix it in before you start thwacking and mashing away.
Okay, understood? Now, just mix them.
So, next, dry the pork roast off with a paper towel, then sprinkle with salt. Slather that son’bitch with the paste you’ve just made. Place the bay leaves on top. Take the preheated roasting pan out of the oven and put the pork roast in, it’s gonna sizzle! So let it. Then pop it in the oven, uncovered, for 10 minutes. When it comes out, it’ll look like this:
There should be a bit of a crust formed. Next, turn the temperature down to 325 F, cover with foil, and let that mother roast away for 2 – 2 1/2 hours. Mine took exactly 2 hours and 10 minutes. You’re looking for an internal temperature of 165 F. Anywhere around there is good.
I promise you, there is no jus coming into play at any moment, so don’t be frightened by that “caramelization.”
Let it rest, covered with foil for another ten minutes, and then slice into 3/4- 1 inch sections. I served it with saffron rice and a simple salad with black olives, and a *AHEM* grainy mustard vinaigrette.
If you’re interested in the vinaigrette – and you should be – it’s good with just about anything, and peps up even the worst iceberg lettuce. Just mix in a small jar or tupperware container (OR the Magic Bullet, haha):
2 Tbsp grainy mustard
1 tsp brown sugar
1/4 tsp black pepper (fresh is best!)
1/4 cup red wine or balsamic vinegar
1/3 cup – 1/2 cup oil (I like mine with bite, so less oil for me)
Then shake-a-shake-a-shake-a. Done. An indisputably delicious and house-wide accepted salad dressing. Also makes a nice marinade.
And now, just for kicks, my favourite new steak marinade! I’ll just give you the ingredients, babies.
3 Tbsp balsamic vinegar
1/4 cup worcestershire sauce
3 Tbsp soy sauce
5 big cloves of smashed up garlic
3/4 tsp fresh cracked black pepper
3 Tbsp grainy mustard.
Mix it all in a bowl or resealable freezer bag, and marinate up to 4 sirloin steaks. Big ‘uns. Overnight, or at least 4 hours is always good, but I only let mine marinate for 1/2 hour, and it was outstanding. Jon’s mom and I had a Sangria and Steak hen party yesterday, and mother of PEARL, it was good.
That’s all I’ve got for now. Adios, comrades! Megohm, over and out!