Happy happy weekend. I'm glad to see it come. This weekend the Catholic Church celebrates a big birthday, and in typical-of-my-family fashion, we will celebrate with pie, not cake. The recipe is tried and true yummy -- I have made it often, and with the white cream filling and sliced strawberry "flames" I think it will be a perfect Pentecost dessert.Saturday
Lunch: sub sandwiches
Dinner: Steak Fajita Pizza (this recipe but made with flank steak instead of chicken), Root beer floats
Sunday
Lunch: Scrambled eggs and Cinnamon Bun Bread
Dinner: Chicken Kabobs (with this Lemon Herb chicken marinade, red onions, red peppers, baby red potatoes, and mushrooms), fruit salad, and White Chocolate Strawberry Pie
Monday
Dinner: Shrimp, Peppers and Cheesy Grits (this is the third time this recipe has been on my menu, but we've never eaten it -- maybe the third time is the charm)
Tuesday -- Feast of St. Mary Magdalen de Pazzi
Lunch: leftovers
Dinner: Burgers, Bacon Ranch Mac 'n' Cheese, green salad, Flan (it's a stretch, I know -- Creme Caramel, get it? She was a Carmelite. Get it?)
Wednesday
Lunch: bagels and cream cheese
Dinner: Roasted Red Pepper and Avocado Sandwich, fruit salad
Thursday
Lunch: turkey wraps
Dinner: Turkey Cutlets with Avocado Salsa, couscous
Friday
Lunch: scrambled egg sandwiches
Dinner: Sub sandwiches, chips, fruit
* Tried and true
* New to me
4 comments:
How much does the pulled BBQ pork serve approximately?
Also can you give me a quick description of deglazing? I've never done it.
Finally if I'm covering it with foil in the roasting pan I assume that I'm putting the roast right down in the pan and not on a rack, right?
Thank you so much!!
Anne,
Your questions are in italics.
How much does the pulled BBQ pork serve approximately? The recipe as I posted it serves 8 - 10 (we pile it on). I made four 4-5# roasts for Faith's FHC party and we served 24 with very little leftover.
Also can you give me a quick description of deglazing? I've never done it. You would take the roast out of the pan and place the pan over the stovetop adding the liquid (water in this case) and cooking and stirring to remove the bits of meat attached to the bottom. Honestly, I don't do that for this recipe (I may have the first time, but I don't any more). You get plenty of flavor from the cooking liquid, of which you should have more than enough without deglazing. In fact, I get so much liquid, I only use about 3/4 cup and discard the rest. If you don't get much liquid from your roast, deglaze -- basically you're making a flavored water with the meat and seasoning stuck in the bottom of the pan.
Finally if I'm covering it with foil in the roasting pan I assume that I'm putting the roast right down in the pan and not on a rack, right? Yes, ma'am.
Thanks a bunch! One more: do you serve it with soft regular hamburger-like buns? Or crunchy french rolls?
We eat it on regular hamburger buns. :-)
Post a Comment