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Date Posted: 11:15:46 10/09/02 Wed
Author: BBQfan1
Author Host/IP: cache-rl01.proxy.aol.com / 152.163.189.97
Subject: Re: Thanksgiving Dinner?
In reply to: Ron 's message, "Re: Thanksgiving Dinner?" on 08:37:21 10/09/02 Wed

Darren:
If you are doing a pork roast (a loin?) on the spit and you want to insert garlic and mustard, have you considered 'rolling' it? Take the roast and, starting up about 3/4 inch on the roast, slice into it on horizontal, rolling the roast outward as you go, until you have one flat sheet. Take your garlic, mustard, maybe some shallots, a bit of wine for moisture, herbs, spice, salt and pepper and process until into a paste. Spread that paste across the flat piece of roast. Tightly roll it back up to original roast, tie it and proceed as usual. The spiral cuts when finished are awfully classy looking and give a more even flavouring of garlic than by the studding method, IMHO.
I've done this many times with a smoked olive spread (tapenade). Delicious.
Maybe even save some garlic (roasted first?, that would be nice!), olive oil, white wine, onion and salt, and puree that til smooth. Put into a plastic squirt bottle ($1 at Dollar Store) and do those fancy froo-froo swirls and squiggles over the roast when you fan it out on the plate...
Emeril eat your heart out....LOL
Although, given your recent success in NY, maybe you just wanna serve it on a bed of green leaf lettuce inside a 9" take-out tray..... :-)

Qfan

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