Last minute invention for enhancing an otherwise dull and Ho-Hum Dinner:
Pecan-crusted Maple Apricot Glazed Pork Butt
with Roasted garlic mashed red potatoes
and honey butter roasted carrots.
Everything is getting roasted tonight. The pork butt is prepped for sticky sweet glory with a Southwestern dry rub, which can be purchased in the gravy packet section of your store.
Pour some olive oil over the roast and rub the spice packet into it and bake in a 400 degree oven for an hour. Reduce heat to 325 and brush on the glaze, which is not more than this:
1/2 cup of maple syrup (real or fake don't make no never mind)
1/2 cup of apricot preserves
1/2 cup of the pan drippings
Mix all the 1/2 cup ingredients together and cook over a medium heat until bubbly. (If you have a roast that is tied or in a cooking net, you can go ahead and remove the strings or netting. The roast will keep its form at this point.) Spoon maple glaze over the roast and pat chopped pecans onto it. Return it to the oven. Remove the roast when the juices are running clear, cover and let rest on a cutting board.
Mashed Red Potatoes with Roasted Garlic:
12 small to medium sized red-skinned potatoes, washed but not cut up.
3 quarts of boiling water
1 stick of butter
1 cup heavy cream
1 4 oz block of Philadelphia Cream Cheese
Salt, Pepper, Nutmeg to taste
1 heaping big tablespoon of roasted garlic (You can get this in the produce section
When taters are tender but not mushy, drain the water and let them rest in a collander. Melt the butter in the pot with the cream, garlic and cream cheese. Add
the potatoes back to the pot and mash thoroughly. Add chives, salt, pepper and nutmeg. Make them as thick or thin as you want.
Honey Roasted carrots
1 lb bag of baby carrots
1 cup dried apricots or golden raisins
2 tablespoons of butter, melted
1/4 cup of honey
a pinch of salt and pepper and cinnamon
Melt butter, add honey and seasonings, toss with the apricots and carrots and pour into a foil lined roasting pan and bake with the pork for one hour.
This was a big hit, even for my first born, lactose intolerant vegetarian (mostly) daughter. She wasn't able to keep it down for but an hour or so, but she tried real hard. Usually, I won't make anything rich for her sensitive tummy, but tonight was guest night. We had a dear friend over for dinner to celebrate the news of her impending child, and she brought the dessert!
Sour Patch Gummy Worms! (I did mention that she is pregnant, didn't I?)