|Lean moist slices of herbed and smoked pork loin.|
|Brine for loin roast.|
Brian had agreed to fire up the smoker out of doors to smoke it a day ahead of serving. I prefer always to do that and store in the refrigerator overnight before slicing when cold. Then I sauce it and reheat for serving.
|Herb mix for chicken or pork.|
1 T. sage
1 T. rosemary
1 T. salt
4 cloves finely minced fresh garlic
|Pat meat dry.|
|Seasoned herb mix.|
Slice in thin slices with a sharp knife. Add your favorite sauce, cover and reheat in the oven for serving.
|Home hash browns.|
Peel and dice fresh russet potatoes. Cover with salted water and boil until tender. Drain and set aside. 20 minutes or so before serving time heat 3-4 T. oil in a cast iron skillet. Toss in the dry cooked potatoes. Salt and pepper and pan fry until edges are brown and crisp. These are an old fashioned hash browned potato as served by my Mother at home many tears ago.
|Luscious fried apples.|
6-8 cooking apples peeled and cored and thick sliced. I like Gala or Johnathon apples for this.
1/4 C. bacon grease
1/2 C. brown sugar
1/2 t. salt
1 t. cinnamon
juice of 1 lemon
Juice the lemon into a large bowl and slice the apples into it. Add water to cover. This inhibits browning. Drain and dry the apples. Heat the bacon fat in the skillet and add the apples. sugar, salt, and cinnamon. Cook over medium low heat until tender and serve warm. These are very like the fried apples served by my Grandmother and my Mother and is a old family recipe.
|Hot corn bread.|