Kaz Nakamura lives in Toronto, Canada, and over the past 25 years or so has worked on consulting engagements and has experienced extended eating engagements in Vancouver, Edmonton, Calgary, Regina, Montreal, Quebec City, Seattle, Los Angeles, San Francisco, Nashville, West Palm Beach, and New York City. His favorite food cities are Osaka, Paris and New York City. He has no food dislikes, and will eat just about anything, as long as it’s very well prepared and tasty.
A few years ago my wife and I decided cooking a huge Christmas dinner was a drain on family time and took away from the spirit of the day. We started going with opening presents at a leisurely pace about mid-morning with a light brunch and then a movie. Soup and homemade bread closed out the day. We all seemed to enjoy this relaxed approach. But, this year Christmas was on a Sunday so no movies for us. So, this year dinner became my responsibility.
One of the recipes in the “Holiday Table Trends 2011″ developed by Jill Silverman Hough is an “Italian-Herbed Crown Roast of Pork with Sausage and Parmesan Dressing. This recipe caught my attention immediately because I had just ordered my Crown Roast of Pork for Christmas Dinner.
Along with the recipe comes an easy to follow guide on how to cut, trim and tie your own Crown Roast of Pork. For those who want to make their holiday dinner just a little more special creating your own Crown Roast of Pork could be the challenge you are looking for. (Click on the Chart to download)
Here are a few additional tips if you plan to tackle trimming and tying the Crown Roast of Pork yourself:
The first, and probably the most important step is buying the pork. You have to make sure you get the right cut. Ask your butcher for a “Rack of Pork.” Depending on your part of the country or your butcher it might also be known as either a “Pork Rib Roast” or “Center Cut Pork Loin.”
The picture, to the right, shows a “Rack of Pork” with the bones already “Frenched,” you can ask your butcher to do this for you but part of the challenge to trimming and tying your own is “frenching” the bones yourself. Either way you order it, just make sure you get the right cut.
Please, refrain from trimming the fat off this beautiful cut of pork. Remember fat is flavor when it comes to pork. You also need the fat to help insure a juicy Crown Roast of Pork.
It’s important to not overcook your pork roast. The new USDA temperature guidelines have been adjusted for today’s leaner cuts of pork. For detailed information about the new temperature guidelines use this Pork Cooking Time Chart.
The National Pork Board wants your holiday meal to be special and is giving away a prize package, in conjunction with the “Pork’s Perfect Pairing Trend Report,” that will do just that.
The winner will receive a prize package that contains:
- A $50 AMEX gift card for groceries to recreate holiday trend recipes.
- A nice print out of the “Pork’s Perfect Pairing Trend Report”
- Jill Silverman Hough’s Cookbooks:
- 1oo Perfect Pairings: Main Dishes to Enjoy with Wines You Love
- 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love
To receive an entry into the drawing for the prize all you have to do is visit the National Pork Boards Holiday website and check out the recipes from the “Pork’s Perfect Pairing Trend Report.” Pick out a favorite and come back to this blog post and leave a comment letting us know what recipe you picked. You can enter once per day until 11:59pm (Central Time) on December 20th. A winner will be selected randomly from all entries. The prize package will be mailed overnight to the winner.
Each year the National Pork Board conducts a “Holiday Table Trends” survey to find out what American’s are planning for their holiday tables. The report is the result of surveying 1,000 Americans to find out what food trends are getting them excited this year. The report, by Wakefield Research, shows that in 2011 Americans are feeling more empowered to try new flavors, recipes and techniques.
I recently had the opportunity to attend a conference sponsored by the U.S. Meat Export Federation (USMEF). The most exciting part of the conference was a “tasting” of pork dishes prepared by chefs from different parts of the world. Pork Butts do not have the same popularity in other countries like they do in the United States.
The USMEF is working hard to increase the popularity of the pork butt in countries like the British Virgin Islands, Korea, China and Japan. In this blog post we’ll look at the work of Chef Lisa Sellers, Executive Chef at Peter Island Resort.
Chef Sellers uses the Pork Shoulder Butt in a variety of different dishes at three restaurants located at the resort. Whether it’s her popular “Mighty Cone,” Pulled Pork Pizzas or the Pulled Pork Sliders she is pictured with, she uses local ingredients to help capture the flavor of the island. The “Mighty Cone” is a tortilla “snow cone” filled with slow roasted pulled pork shoulder, Mango Cilantro Slaw and BBQ Sauce and is one of the more popular dishes served on the beach.
Another popular dish is her pulled pork sliders. Chef Sellers slow roasts her pork shoulder butts until they are fork tender. After pulling the pork she serves them on slider buns with caramelized onions. She captures the island flavor by seasoning the pork with jerk seasoning before smoking. The pork and onions are topped with a habanero sauce that is so good it’ll make you crave more.
I love tater tots and recent discussion on Twitter about having a little tot action at a local fast food establishment lead me thinking about making my own. But they couldn’t just be your normal run of the mill tater tots. I needed to raise them even better. You could say I wanted to raise the tater tot bar.