After a day of woodworking (Evan and I were prepping and joining some poplar planks to make a new top for the patio dining table), Melissa put together a Sunday dinner worthy of the occasion. Grilled pork rib roast seasoned with mustard and coriander seed, whole peppercorns, garlic and sea salt -- she cunningly tucked the mixture under the fat layer to better flavor the meat. The roast was accompanied by Melissa's much-loved grilled asparagus spears and eggplant (we think these might have turned Casey into a Texas vegetarian), and paired with a Mirassou 2006 Pinot Noir (CA) -- nice match for the seasoned pork roast.
Notes: Pork roast was cooked on the gas grill -- mostly on indirect heat -- for about an hour. Eggplant medallions were salted (to season and sweat out moisture) and oiled before grilling. Asparagus spears were blanched and tossed in salt, pepper and olive oil and grilled.
Notes: Pork roast was cooked on the gas grill -- mostly on indirect heat -- for about an hour. Eggplant medallions were salted (to season and sweat out moisture) and oiled before grilling. Asparagus spears were blanched and tossed in salt, pepper and olive oil and grilled.
Thanks to Evan for our inaugural food-blog photos.
3 comments:
I simply could not resist the opportunity of posting the first comment on what is hopefully going to be as long and pleasant as many of our foodie experiences. A very good idea indeed.
Ramon
I hope you will comment often...
Great outlet for your foodie-ism! I look forward to your future posts...
Post a Comment