Sunday I had all afternoon to cook. I planned ahead and got a nice Boston butt that I decided to do in the oven instead of on the grill burning up all that propane. I made a bunch of bacon for brunch and the roasting pan still held the beautiful bacon grease so I just transferred it to the dish for my roast.
Into that fresh grease I put generous portions (a couple of tablespoons each) of Blue Moon Farm's smoked garlic powder, smoked Spanish paprika, cayenne pepper, ancho chile powder, Uncle Lou's Corruption and ground corriander. I put the meat in and made sure to rub every surface well with my bacon grease spice mixture. I sliced half a Vidalia onion and slipped the slices underneath and added about 1/2 cup sherry and 1/2 cup Marsala wine to the dish. I let it go in a 350 degree convection oven for 3 hours. I think it turned out so well.
Once that was in the oven I made a small batch of my grandmother Pan's Potato Salad. You can find the recipe for that here.
Since the oven was already hot I got the idea to make baked beans---yeah I know it's not the 'healthiest' way to round out this meal but I did have three pieces of bacon left*smile* I prefer navy beans but I didn't have any so I used one can of dark red kidney beans and one can of white kidney beans. I sauteed 1/3 cup finely diced Vidalia onion in a little less than 2 TBs bacon grease ( I know!) and 1/2 cup ketchup, 1/4 cup brown sugar, 3 TBs dark molasses, 1 tsp ground corriander, 1 tsp dry mustard, 1 tsp yellow mustard and 1 TB Bluegrass Steaks and Everything Sauce. I topped the dish with the three slices of bacon. I got them in the oven for about 40 minutes during the last cooking time of the roast. When it came out I cranked the temperature up to 400 degrees and it took them just about 15 more minutes to look as good as they tasted.
So as you can see I can be a little dangerous with an afternoon in the kitchen. It was all so good. This week will be all salads and lean meats but it was so worth it.