... re-si-pee ...

din-din last night was good . we had:

slow roasted BlueBQ pork, with speshel sauce
indian summer soup
sauteed brussel sprouts with fungus and candied walnuts
garlik mashed pots
the usual chocolate chunk brownies

here's how it all went down...

7pm Saturday night put pork in mustard sauce
7am Sunday morning take pork out of fridge, place on roasting rack, and sprinkle with dry rub
715am put pork in 215* oven
615pm take pork out of oven
630 chow

Here are some recipes...

BlueBQ PORK
Mustard sauce
1 c French's yellow mustard
1 c Gulden's brown mustard
6 cloves finely chopped garlic
1 tsp ground pepper
1 tbls dried dill

Throw sauce and pork in big zip lock back. Rub it. Put it in the fridge over nite preferrably.

Dry rub
1/2 c dark brown sugar
4 tbls paprika
1 tbls onion powder
1 tbls garlic powder
1 tbls cumin
1 tbls chili powder
2 tbls salt
2 tbls ground pepper (white or black or whatever color you choose)
1 tsp cumin
1 pinch nutmeg
1 pinch all spice
6 shakes of cayenne pepper from a shaker (more if dare)

Mix well and put it in the fridge the night before. Sprinkle generously on the pork right before cooking. No need to rub it in. The mustard sauce will do the work for you.

Please note that none of my recipes are exact. These are the things I can remember. Bottom line: add whatever the hell you think will taste good to you and your taste buds.

Indian Summer Soup
1 package of cut butternut squash (so much easier when the grocer does it for you!)
1 sweet potato/yam peeled and cubed
1 gala apple (or other variety - i'll be granny smiths would be scrumptious in this) peeled and cubed
2.5 pounds washed and cut carrots
3 leeks washed and sliced thinly (not the green parts, of course)
6 cloves of finely chopped garlic
1 medium onion finely chopped
1 stick of butter
3 tbls olive oil
3 tbls salt
1 1/2 tbls ground pepper
2-4 tbls of the dry rub (recipe mentioned above)
4 shakes of cinnamon from shaker
2 bay leaves
4 cups chicken stock
1/2 c heavy cream
Milk until desired consistency

sautee leeks, onions and garlic SLOWLY in the butter and olive oil. add some salt and pepper. onions should be transluscent, leeks should be floppy. DONT BURN! Add squash, carrots, sweet potato, and apple. Stir well and cook approx 15 minutes. Add chicken stock, salt and pepper, and dry rub. Mix well, drop two bay leaves into pot. Cover and cook on VERY LOW HEAT for 7.34 hours (approx). Remove bay leaves. Take hand blender and puree the shit out of the soup. Should be silky smooth and stick to the back of your spoon thick. Kind of like apple sauce. Turn heat off, then let sit until 15 mins before serving. When you're ready to serve, turn the heat on to bring it up to temperature. Add cream. Add milk until desired consistency. Should be creamy and smooth. Very filling, could be eaten as a meal by itself.

Brussel Sprouts
1 package fresh, washed brussel sprouts - slice in half for cooking
2 packages fresh, washed button and baby bella mushrooms - slice in half for cooking (they should be approx the same size as the brussel sprouts
1/2 med onion finely chopped
3-5 garlic cloves finely chopped
1 large shallot sliced thin
1 tsp fresh thyme
2 tsp salt
1 tsp pepper
1 palm full candied walnuts
1/2 stick butter
2 tbls extra virgin olive oil

slowly sautee onions, garlic and shallots in butter and evoo. once translucent, add brussel sprouts and slowly cook for as long as it takes you to prep the mushrooms. add mushrooms, thyme, salt and pepper and turn up the heat. cook for 7 minutes on med high heat, stirring often. add walnuts and stir well. turn heat off. place lid on the pan and let rest for 10 mins or until ready to be served.

of course i've kept the blue secret ingredients to myself, but you get the idea. enjoy - i hear the pork was good with my speshel sauce.