Roasts and Resolutions

Happy New Year!! I hope everyone had a happy holiday and is ready for 2016 in all its smashing goodness.

We had a lovely, long, lazy break around here.  Lots of family time, movies, reading, drinking and eating.

We had most of the Vasko gang over for new year's day and talked about resolutions.  I get sort of defeatist about resolutions:  a year is SUCH a long time to stay resolved, you know?  But, on the other hand, it's good to make goals.  On previous years I've lined up a physical, intellectual and spiritual goal. This year?  a vague desire to spend less time on Facebook.  So far.  But as we discussed at dinner, goals need to be SMART (specific, measurable, achievable, realistic and time dependent).

Sooooo, let's see.....

I resolve to get on Facebook or other social media no more than twice a day.
I resolve to read four works of non-fiction.
I resolve to do one race (tri or half marathon) or one CF competition this year.
I resolve to drink more rosé.  (not SMART, by any definition, but i like rosé and one has to have some fun, doesn't one?)

There.  I've done it.  What are your goals?

Meanwhile, a couple winter treats to get this snow fest started.  Happy 2016, friends!

Ina's Chipotle Rosemary Roasted Nuts

 Brush a sheet pan with cooking oil, then 

3 cups raw unsalted cashews

2 cups whole walnut halves

2 cups whole pecan halves

1/2 cup whole almonds, raw

 Combine 

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tablespoons freshly squeezed orange juice

and 2 tsp chipotle chili sauce

  and add to the nuts on the sheet pan. Toss to coat the nuts evenly. 

 Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

 Roast in a heated 350 oven for 25 minutes, stirring with a spatula once.  Take out and add 2 more tsp salt and 2 more tsp chopped fresh rosemary. Let cool, stirring occasionally to prevent sticking.  Store in airtight container.

 On New Year's Day, when we had the Vasko gang over,  I served a yummy winter meal:  Melissa D'Arabian's braised pork.  It's basically pot roast made with pork instead of beef and it is delicious and your house will smell so good you will want to eat it.

Succulent Pot Roast-style pork shoulder

Cut a 2-lb boneless pork shoulder into 6 pieces (I doubled it. Duh) Pat it dry, salt & pepper it and then sear it in a large heavy pot in 2 Tbsp hot olive oil.  Brown on all sides, about 10 min.

Transfer to a plate and set aside.

 Add 2 finely chopped celery stalks, 1 finely chopped onion and 1 large diced carrot to the pot and cook, stirring often, about 5-7 minutes.

Stir in 2 Tbsp tomato paste and cook about 3 minutes.

  Sprinkle with 2 Tbsp flour and cook another 2 minutes, stirring constantly.

 we call this polka dot wine.  it's really good. 

 Whisk in 1 cup dry red wine and simmer until it's reduced by half, about 3-4 minutes.

 Return the pork to the pot and stir in 1-1/2 cups beef broth. 

 Add 2 bay leaves

 Add a bunch of flat leaf parsley stems, tied with kitchen twine.  If you don't have kitchen twine (ahem), macgyver some sort of system with the long, soft stems.  

 If the liquid in the pot doesn't cover the pork, add enough water to just rise above the top of the pork.  Bring the liquid to a simmer, turn off the heat, cover and place the pot in the oven for about 3 hours, until pork shreds easily with a fork.  Your house will smell incredible. 

You can serve the pork on a platter with the sauce on the side or the whole shebang over rice.

 HAPPY NEW YEAR!!

And don't forget the delicious sangria!!  My favorite recipe:

Sangria

2. 2 bottles chilled dry red wine
3. 1 cup cognac
4. 1/2 cup Triple Sec or Cointreau
5. 1/3 cup superfine granulated sugar, or to taste
6. 1 orange, sliced thin
7. 1 lemon, sliced thin
8. 2 cups chilled seltzer or club soda
9. 
   
   1. In a bowl, combine wine, cognac, Triple Sec and sugar. Stir until sugar is dissolved. Stir in the orange and lemon slices and chill for 1 hour. Transfer to a punch bowl, stir in seltzer, and add a block of ice or ice cubes.