Yep, I’m still here, haven’t been whisked off to jail or drug rehab or anything like that! Although I did have a very strange dream about getting lost in the halls of MIT…actually, that’s been a recurring dream for a while, but that’s neither here nor there.
Usually, I make a ham for Christmas dinner, because we’re all turkeyed out by then. But then Nick Stellino posted a recipe on his Facebook page that looked really tasty, so I decided to try that. Check it out: Pork Roast with Gorgonzola Sauce.
It was very tasty, but I must point out a couple of typos in the recipe. The chopped rosemary gets mixed in with the garlic, onion powder, salt and pepper for the spice rub. As for the olive oil, I just drizzled it over the roast after the rub was applied. Nick is aware of the typos, he just hasn’t gotten the guy who does his website stuff to correct it yet.
I didn’t have any white wine on hand for the Gorgonzola sauce, so I used beer…Shipyard’s Prelude Special Ale, to be exact. It came out great…beer and Gorgonzola really do seem to go well together, and we drank more beer with the meal.
For veggies, Gorgonzola goes really well with portobello mushrooms. So I served a side of those, just simply sauteed in some olive oil. Since I also wanted a green veggie, I took the Gorgonzola thing a bit further and served Alton Brown’s Brussels Sprouts with Bacon & Cheese.
For a starch, potatoes are ideal, they can be steamed, mashed, or baked. They are especially good with the Gorgonzola sauce spooned over, no butter, sour cream, or gravy needed!
For New Year’s dinner, there will definitely be Hoppin’ John on the menu. And some kind of greens to go with it. Still deciding what else!
