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Mardi Gras Parade Pork and Potatoes
(Crockpot)
After
spending daylight until dark on Carnival Day on the streets of New Orleans, you’re
more than ready to head home to a hot, wonderful, home-cooked meal, a meal of substance, a
meal far from any semblance of fast food! But who feels like going home to cook after a
day of Mardi-Grasing? So there’s only one way to have that hot meal waiting! You haul
out the ol’ crock-pot the night before! Here’s the recipe... |
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Ingredients |
6 potatoes, peeled
and halved
8 carrots, peeled and cut into chunks
1 small onion, coarsely chopped
8 cloves garlic, whole
1 pork loin, 3 to 4 pound average
1 tsp. salt
1 tsp. coarse-ground black pepper
1/4 cup water
1/2 cup chicken broth
1/2 cup cocktail sherry
1/4 cup fresh parsley, minced
1 package Lipton Onion Soup Mix®
2 bay leaves
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Directions |
First,
prepare all the vegetables—peel the potatoes, shave the carrots and chunk them, chop
up the onion, mince the parsley, and remove the hulls from the garlic. When they’re
all ready, set them aside momentarily on the countertop.
Next, season the pork loin with the salt and pepper and briskly rub it
into the meat with your hands. Then place the roast into a hot skillet (which you’ve
lightly coated with a little vegetable oil) and gently pan-fry it on all sides until
lightly browned.
While the roast is searing, go ahead and place the other ingredients into
the crock-pot in the following order: first the carrots, then the potatoes, then the
onions and garlic, and finally the pork roast. Then thoroughly mix together the water, the
chicken broth, the wine, the parsley, the bay leaves, and the onion soup mix and pour the
mixture evenly over the roast. All that’s left is to slow-cook the pork and the
fixins on low for about 10 hours.
Then when you get home from an exhausting day at the parades, stash the
beads and doubloons, put the costume away for another year, take a relaxing hot shower,
and then sit down to a magnificent hot meal straight from the crock pot. A crisp cold
salad and bread sticks will make this Mardi Gras meal complete. |
Chef's
Hints |
1.) Be sure to trim away as much fat as possible from the pork loin before
putting it into the crock pot, otherwise it will render out during the slow cooking and
cause the gravy to be greasy.
2.) I suggest that you use bottled water instead of water from the tap in
this recipe. Because the pork cooks slowly and concentrates the flavor, you don’t
want any impurities or chemicals in the cooking liquids.
3.) If you’d like to have extra garlic to serve with this dish,
simply add more to the crock-pot at the outset. As long as they remain whole, there is no
limit to the number of cloves you can drop into the pot.
4.) The best way to have a salad ready is to cut the lettuce, celery,
mixed greens, green onions and tomatoes and place them into a gallon size ZipLoc bag
before you leave the house for Mardi Gras. Then, when you get home and you’re ready
to eat, take the bag from the ‘fridge, pour the salad dressing into it, toss it
briskly to coat the greens, and serve it up ice cold. No muss, no fuss! |
To order any of the Frank Davis Seasonings, you may order securely on this web site or
call 1-985-643-0027.
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