Meat and Potatoes

I ended up doing two things this last weekend; trying a new recipe and making scalloped potatoes. I usually try to experiment with new recipes a couple of times a month and it was a perfect weekend for it!

Chris and I don't eat red meat anymore (gasp) so I try to keep chicken, turkey and pork fresh with new recipes. Not as easy as I thought it would be. I miss steak, but I don't miss feeling sick afterward. I haven't made a pork roast in forever so I was on the lookout at Costco during my weekly pilgrimage. I ran across these smaller pork roasts (can't remember the cut) but they are even leaner than a regular pork roast. Sold!

Now, what to do with it?

I have this roasted pork roast recipe with a soyish sweet glaze recipe that has been waiting in the wings for some time. It seemed pretty easy just as long as you make sure that you don't overcook the pork or you will have a large dry hockey puck on your table. Having an instant read thermometer comes in SO handy in these circumstances. I think what makes this recipe so good is the combination of rub before you roast it and then the glaze at the end. A perfect mix of sweet and savory.

I don't think I have ever ranted about my experience with scalloped potatoes - or any kind of augratin potato dish from scratch. I have a really, really bad memory. Those of you who know me are silently agreeing right now (I see you). The common thread in my experience with those kinds of potato dishes is that the recipe outright fibs regarding how long it actually takes to bake (and be done). I seriously cannot count the times dinner has been held up waiting on a crunchy potato dish! I am getting all worked up just thinking about it. Last night, while the pork was getting cold waiting on said potato dish I even texted another crazy food friend of mine, Laurie, with the phrase "when will I learn?". Seriously, when? Obviously..not yet. Maybe, not ever.

Luckily for me, it was just Chris and I. No guests this time. Not like the infamous "crock pot scalloped potato" incident of 2008. A recipe which cooked for 10 hours in a crock pot only to STILL be crunchy! It may have even been last Christmas. I couldn't say for sure as I have tried to block it from my memory. It was a serious baked ziti moment where I completely lost it - in front of the whole family. The main course is just about done when I finally decide (why did I wait?) to check on the crock pot scalloped potatoes. A new dish, mind you. I know, don't even get me started. I stick a knife in the top layer of the potatoes and they aren't just "not done" they are SO not done....that the potato slice actually won't come off the knife and I am left standing over the crock pot holding a knife with a raw potato on it. So of course, I am all "(insert loud gasp)" the potatoes are RAW! I think Chris and his dad were within earshot and Chris just steps away from the kitchen slowly while his dad is attempting to make me feel better. His attempts, while chivalrous, are well know in my household to have absolutely no affect whatsoever on me. I am sure you can just imagine the rest of the evening from there......Let's just say that a little part of me died that day. Joking! (but not really).

Back to the latest dish to hold up dinner. This recipe was the least offensive of all the scalloped potato dishes that I have made. I even bought a little hand held cheap slicer to cut the potatoes with. I have always wanted a french mandolin, but I have a hard time coughing up the money for something I wouldn't use very often. $20.00 works for me! I think that having such a gadget is really key to the success of this dish, although, there is a fine line between mashed potatoes and scalloped. That difference lies in the thickness of your potatoes. Too thin, mashed - too thick - crunchy.

As it turned out, the dish really only needed 30 or so more minutes to cook past what the recipe stated and since the pork was actually done earlier than I had planned...it was cold by the time the potatoes were done. Both were very good and definitely are keepers. Maybe next time, I will make the potatoes the day ahead. If any of you are wondering, the brown on top of the potatoes is this yummy crust made by adding Parmesan toward the end of cooking. Mmmmmmmm.

Herb Roasted Pork
Ingredients:
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed - I used 4 just because I love garlic.
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar - I used white.
1/4 cup water
2 tablespoons soy sauce

What to do:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F, depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Scalloped Potatoes
Ingredients:
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced - I just used a garlic press
salt and pepper to taste
2 cups shredded Cheddar cheese - I used Cheddar Jack from Costco
4 slices provolone cheese - I used a bit of shredded mozzarella I had
1/2 cup grated Parmesan

What to do:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger
casserole dish with butter or nonstick spray.
2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork....which, in my case was a total of 1.5 hours, so plan accordingly.