You all may think, my god, could that roast be any sweater???
Well, no, probably not, but it’s only the outer crust that is coated with sweet carmel goodness, so it’s really not that much when you eat it. Unless you’re like me and hog both the ends. Yumm! I also pour the meat sauce over my mashed potatoes, it’s heaven!
Glazed Peameal Bacon
Prep Time: 5 minutes
Bake Time: 45 minutes to 1 hour
Serves: varies depending on size of the roast, expect three ¼” slices per adult.
1 peameal bacon roast
2 cups brown sugar
1/2 cup orange juice
2 tsp ground mustard
1. Preheat your oven to 375 degrees.
2. Place your roast in an oven proof baking dish (yeah corning ware!), making sure that it’s big enough to leave 1 or 2 inches around the roast.
3. In a small bowl mix together 1 cup brown sugar, 1/4 cup orange juice, and 1 tsp of ground mustard. Pour this over the top of the roast, then put the roast in the oven. Use a turkey baster to baste the meat every 15 minutes.
4. When the roast reaches 110 degrees (about 30 minutes into cooking) mix together the rest of the glaze (1 cup brown sugar, 1/4 cup orange juice and 1 tsp ground mustard). Use this to bast the meat with every 10 minutes until it’s finished cooking (the internal temperature is 170 degrees)
5. Remove the roast from the pan and let rest for 15 minutes, tented with foil. Pour and of the juices back into the pan with the glaze “sauce” and use to pour over the meat if that floats your boat.
Garlic Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 15 minutes
6 large russet potatoes, peeled and cut into large chucks (the size of a golf ball)
1/4 cup sour cream
1/8 cup milk
1/4 cup butter
2 large garlic cloves, minced or pressed
2 tbl grated Parmesan cheese
salt and pepper to taste
1. Place potato chunks into a large pout and cover with water.
2. Bring to a boil over medium-high heat and cook until fork tender, about 10 minutes.
3. Drain the potatoes in a colander.
4. Use a potato ricer with fine holes, and rice the potatoes back into the pot (not over any heat). If you don’t have a potato ricer, just put them back in the pot and mash them.
5. Add the sour cream, milk, butter, garlic, salt and pepper to the pot and mix well with a wooden spoon, making sure that the garlic is evenly incorporated through the potatoes. If they still seem a little dry, add a but more butter and milk.
NOTE: Instead of using the butter and garlic, you can just use some of my garlic butter if you have it on hand in the fridge!.
A NOTE ON POTATO RICERS:
I was a huge skeptic on potato ricers, I thought they were a waste of money, I thought it would be faster to just mash the potatoes, or drag out the hand mixer and beat them into submission. I was wrong though. Walking through the grocery store one day I saw one on sale with 2 disks (different sized holes) for $10. I figured ok, I guess I’ll try it. It is SO much faster then mashing by hand, and the texture can not be beat. They turn out so fluffy and so smooth. I really do highly recommend getting one.
Prep Time: 5 minutes
Bake Time: 15 minutes
8 medium to large carrots, peeled and sliced into ¼” rounds
1 tbl honey
1. Place the carrots into a medium pot and cover with water. Add 1 tbl honey and bring to a boil over med-high heat. Cook at a rolling boil for 10 minutes, until fork tender.
2. Drain and serve.