[FHCx186] National Barbecued Spareribs/National Caesar Salad Day

Happy Independence Day!

IT’S NATIONAL BARBECUED SPARERIBS DAY AND NATIONAL CAESAR SALAD DAY!

Thanks to the terrific help of SPom and SPad, we had a lovely dinner for the 4th of July. If you’ll remember, we actually celebrated this holiday before the FHC even started! As SPad was master of the smoker, we got to work on the Caesar Salad inside. And really, shouldn’t Caesar Salad Day be on March 15th?

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Lettuce eat!

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Got some cheese. Didn’t snap a picture of the dressing but SPom made it from a recipe and it was really great.

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Need good croutons…

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Slad!

Actually, Caesar Salad isn’t named after the original Roman dude, but restaurateur Caesar Cardini. Just a factoid. On to the main event!

RIBS.

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These beauties were smoked by SPad and purchased from the always-lovely Von Hanson’s Meats.

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These were so incredibly tender that we could barely cut up the racks without all of the meat falling off. Mmmmgmgmmhmrmhmmmm.

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A successful day!

Tomorrow is National Apple Turnover Day and National Graham Cracker Day!

-SPAK

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[FHCx67] National Cereal Day/National Crown Roast of Pork Day

Writing this while waiting for a concert to start… and finishing it now that the concert is over!

TODAY IS NATIONAL CEREAL DAY AND NATIONAL CROWN ROAST OF PORK DAY!

As SPAK are now on spring break, we had the opportunity to have a somewhat relaxed morning. And to kick it off we had some cereal. Honey Nut Cheerios.


Yay.

The real treasure today was making this crown roast of pork. Neither of us had ever even seen one in real life until today. We picked up our meat from Von Hanson’s, a local butchery with an awesome selection and great prices. The hard part was just how long the process was to prepare one of these beasts.

The crown roast as it was given to us. The crown roast itself is a loin cut with bones in that is slitted and wrapped around itself to look like – you guessed it – a meat crown.

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Herb paste made from rosemary, sage, thyme, garlic, salt, pepper, and 1/4 cup of olive oil.

Rubbed with the herb paste and sat into a pan with diced celery, onion, and garlic.

Make some pan sauce with wine and chicken stock. Bake at 450 for 20 minutes, then lower the temperature to 350 and let it go for 1.5-2 hours until it’s at least 145 inside.

Tada! Happy crowns.


This thing has made the house smell so damn good. We were able to share with a couple of SP‘s friends and they really enjoyed it as well. SP was really worried that he would overcook it, as pork is one of those meats that can turn not-so-good rather quickly. But it was juicy and just right. He was even a master carver! There are lots of leftovers, so I think we’ll be good for several days. Verdict: we would definitely do this again. Thanks, crown roast of pork day, for teaching us something!

Tomorrow is Peanut Cluster Day!

-SPAK