Rosemary Garlic Roasted Striploin

So for the 4th of July this year, I got a great whole strip loin steak from work for the BBQ. I had about a quarter of it left, and decided to do a simple roast. The flavor was incredible, and the meat was very very tender. Super simple to make, a meal like this is great cause once the prep work is done, you basically forget about it in the oven.

The Strip after being seared hard with salt and pepper, then rubbed down with chopped rosemary, garlic, pink salt, and olive oil. Roasted at 400f for about 20 minutes, then reduced to 375f for about 30 minutes.

The roast out of the oven. Resting for 15 minutes is essential. Final temp was about 140f.

The roast right after slicing.

Roasted Rosemary Garlic Strip loin with sauteed spinach and olive oil potatoes

2008 J Lohr Paso Robles Merlot

Lots of dark fruit and plum flavors, and also kind of gamey. Great with the roast.

3 Course Pork Provencal Dinner

After reading a book about life in rural france, there was one particular chapter about the old times when pigs were raised and then slaughtered to feed a family or town for the upcoming winter. Along with this description about the ritual was a particularly delicious sounding recipe for Provencal style pork stew. It sounded so delicious in fact, that I made it my goal to try as best as I could in recreating it for a dinner. Along with my chef friends, we set about making ourselves a 3 course meal to die for. Below: Hamachi tartare salad, Pork Provencal with Foie Gras Mash, and a Graham Cracker Cobbler.

Here is the pork recipe for those that are interested.

Pork Provencal:

3-4 lbs pork shoulder, cut into cubes (leave the fat on)

1 lb carrots, large diced

1 shallot, small diced

Olive Oil

3 leeks, sliced thin

Dijon Mustard to taste

Capers, minced

1 bottle of Cote du Rhone or similar red wine

1/2 cup water

Rosemary, minced

Salt

Pepper

Pre-heat the oven to 375. In a large pot or dutch oven, put 1/4 in of olive oil on the bottom of the pan. Once hot, slowly some of the pork and cook till brown. Remove from the oil, and continue till all the meat is browned. Add  the onion and leeks to the pot, and cook till tender. Deglaze with all the red wine, being sure to scrape up all the brown bits (fond) on the bottom of the pot. Add the carrots and the pork, and add the water. There should be enough liquid to fully cover the meat. Bring to a simmer, and cover. Place in the oven and cook for approximately 2 hours, or until the meat is tender and shreds apart with a fork. Remove from the heat, and remove the carrots (optional). Season with salt and pepper, then add 1 or 2 heaping tablespoons of the dijon mustard and 2 tablespoons chopped capers. Mix and serve hot.

(Leftovers are great tossed with some pasta)

Our table, with a fresh herb centerpiece. The purple flower you see is actually a chive bud flower.

A simple Vouvray to pair with our Hamachi appetizer.

Putting the finishing touches on the salad.

Hamachi tartare with belgian endive.

Cervice style Hamachi sashimi

Pork Provencal with Foie Gras Mashed Potatoes

An amazing wine, Lolonis "Orpheus" Petite Syrah

Late Harvest Riesling

A very impromptu Graham Cracker Peach Cobbler