Happy New Year Day dinner

Happy New Year to everyone!

This dinner is so yummy, I have made it at weddings, and at a restaurant here in Cambria.

You can use any meat you prefer, and it is always wonderful!

I usually have used pork loin and I like to use a large one of about 10 lbs.

First (this can also be done ahead of time) take 5 Lg heads of garlic, cover with olive oil, and wrap in foil  then place in preheated oven at 450 degrees for about 30 min (remember your nose will always let you know when things are done). 

Squeeze the roasted garlic into a bowl with about 2 cups of fresh grated Parmesan cheese.

Next, chop 4 large sprigs of rosemary, and add to garlic and cheese.

This will make a thick paste that you will spread on top of your choice of meat.

Preheat your oven to 500 degrees

Place your meat into roasting pan uncovered

Then add:

1 bottle of red wine

4sprigs of fresh rosemary

about 2 lbs mushrooms,
2bags of dried cranberries.

Put in oven at 500degrees for 30min, then reduce heat to 350degrees until internal heat reaches 170degrees (if you don't have a meat thermometer they are easy to find and necessary for cooking any kind of meat).  Let it rest for 20min. before slicing.

Now for the side dish, Smashed sweet potatoes with caramelized shallots.
You want, 1 potato per person.
Peel potatoes, cut into quarters and put into large pot of cold water.
Boil until tender.

Then drain and keep in pot with lid on.

Peel and slice, about 1 shallot per potato.

Heat skillet with olive oil, and add shallots, on medium heat until golden brown, then drain on paper towel and add salt and pepper to taste.

While meat is resting, mash potatoes, until chunky.

Place a serving of meat on plate, add a scoop of potatoes, place shallots on top of potatoes, drizzle drippings of wine and cranberries on the top of food, Boy! is it pretty.

I serve this with crab and asparagus salad (I will show you this one in the spring) or any green vegetable that's in season.

Love, Deb


P.S. I got the spread for the meat from Michael Chiarello on the food network.