Pork It With Ham

I had a great birthday. We had gourmet pizza from Emilio’s, a fantastic cake made by mom and lots of fun. Work has been really busy, which hopefully explains my lack of content here the past few days. Not that you need an explanation, right?

Today, I decided to make Jen a nice dinner for our “date” (mom’s got Max; we’ve got the house). We got a pork roast on sale, and I decided to try out another Molto Mario idea and braise it. Thankfully, Jen got me Mario’s book for my birthday, so I didn’t have to make it all up. Here’s the menu:

  • Bruschetta: fresh roma tomatoes, fresh mozarella cut into small cubes, shredded fresh basil and grated parmesan on toasted baguette slices.

  • Prosciutto-wrapped Asparagus: I got the prosciutto thick-sliced at the deli (too thick, but I asked for it that way). I wrapped the asparagus up in the slices and sauteed them in a little olive oil. The ham got a little hard. If I do this again, I’m using thinner meat.

  • Fresh linquine covered in the braising liquid with vegetables. I used the carrots, mushrooms, onions (Spanish and Red), and celery in the tomato-based braising liquid. I reduced it a little in a sauce pan and then threw in the cooked noodles.

  • Braised Pork Roast: We don’t drink, so I used pureed and diced tomatoes and olive oil as the braising liquid. I used too much; the roasting pan overflowed; the house filled with smoke; I opened windows. Other than that, the pork came out really tender, and the sauce that came out of the pan is heavenly (because pork is gooooo-oood).

Other than the too-thick prosciutto and the smoke, it was really yummy. I have a couple other recipes I want to post, I just haven’t found the time. I made a really yummy salmon filet with red onions and fresh orange juice that I came up with off the top of my head. It was great (if I do say so myself). I also made homemade meatballs that blew me away. They were unbelievable, and I’ll share the recipe when I can get around to getting it down on paper. I’ve still got some in the freezer for subs later… mmmmm, meatball sub.

Categorized as cooking

By Kevin Lawver

Web developer, Software Engineer @ Gusto, Co-founder @ TechSAV, husband, father, aspiring social capitalist and troublemaker.