Hypnothoughts Cookery & Recipe Group

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Comment by Robert Dodge on October 5, 2009 at 11:55am

PEPPERCORN ROASTED PORK WITH VERMOUTH PAN SAUCE
SERVES8
ACTIVE TIME:25 MIN START TO FINISH:1 DAY (INCLUDES MARINATING)
SEPTEMBER 2009
Infusing pork butt with pink peppercorns and garlic enhances its superb flavor. The vermouth in the pan sauce has a masterful synchronicity with the juniper-like aroma of pink peppercorns and gives you enormous complexity from just one ingredient. View more of our favorite recipes from this issue.
6 tablespoons pink peppercorns, divided
2 tablespoons black peppercorns
1 1/2 tablespoons fennel seeds
7 garlic cloves, minced
3 tablespoons vegetable oil
1 (5-lb) boneless pork shoulder roast (butt end)
1/2 cup dry vermouth
2 cups reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
EQUIPMENT: an electric coffee/spice grinder
Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 Tbsp salt.
Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 Tbsp garlic-peppercorn paste, then rub remaining Tbsp all over roast. Put in a small (13- by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
Meanwhile, pour off all but about 1 Tbsp fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 Tbsp pink peppercorns and boil until reduced to about 11/2 cups, about 5 minutes.
Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
Serve pork with sauce.

Comment by Mariana Howe on December 20, 2008 at 5:29pm

Whoooweee, King of Sway!
I dig your HyponicClamDip, I believe I'll try it out at the New Years Eve party.
Might be a bit dicey, so to speak;-0.,but what ever it takes to get the party going...Happy Holidays!

Comment by Mariana Howe on November 21, 2008 at 6:31am

Hi Robert,
I think its pretty funny, yet kinda cool, the idea that cooking fits somehow in with hypnosis, but hey, I'm game.
I love to cook and love to talk about it. Many of my clients are really interested in healthy cooking and how to make it work for them, especially since most of them work full time.
Maybe this group will attract more foodies, could be fun.
Mariana

Comment by Robert Dodge on November 21, 2008 at 2:01am

Just me then! lol