Smoked Crown Roast of Pork

With two special Virgos in our lives there has been good reason to celebrate this week.  Ted was toasted a little early while still at the cottage, and we cobbled together a respectable dinner with everything that was left in the fridge, freezer and  garden!  We started with Warm Grilled Shrimp Cocktail, then served Smoked PrimeRib of Beef and Grilled Beef Tenderloin with Chipotle Sauce, and Smoked Ratatouille.  It takes a crowd to wind up the contents of a summer kitchen and we were glad for an occasion to do it!

Moving back to the city it was time for Bev to be in the spotlight for her Birthday Week.  Between Nora and us we put together a fall menu inspired by the early apples we found at Herrles and by a bottle of Calvados that we’d been squirreling away.  Nora had beautiful cocktails prepared and they set the tone for a great evening.

Peach Lillet Cocktails

For each Cocktail:

1 ounce gin

½ ounce Lillet Blanc

½ ounce lime juice

½ ounce simple syrup

2 ounces peach juice

Perrier

For the garnish:

3 basil leaves

5 thin peach slices

In a martini shaker filled with ice, combine the gin, Lillet, lime juice, simple syrup and peach juice.  Shake well and pour into a tall glass with ice.   Top with Perrier and garnish with basil leaves and peach slices.

Grilled Corn Soup with Thai Flavours

12 cobs corn, top silks removed

2 litres chicken stock

4 stalks lemongrass

2 knobs galangal or ginger, halved

10 lime leaves

4 red thai chilis

1 tablespoon vegetable oil

1 onion, peeled and chopped

1 potato, peeled and chopped

2 tablespoons thai red curry

1 can coconut milk

3 tablespoons fish sauce

juice of 2 limes

for the pesto

a handful each of thai basil, cilantro and mint

1 clove garlic

¼ cup vegetable oil

splash of white balsamic or seasoned rice vinegar

1 teaspoon salt

Preheat the barbecue or smoker on HIGH.  Place corn cobs, husks intact, on the grill, and cook turning occasionally for 20 minutes.  Let cool slightly before husking. 

Using a sharp serrated knife, cut the kernels off the cobs, reserving the cobs.

In a large stockpot, heat the chicken broth and add the lemongrass, ginger (or galangal), lime leaves and chilis.  Bring to a boil and add the reserved corncobs.  Simmer for 30 minutes. 

Meanwhile, in a smaller stockpot, heat the oil and add the onions.  Cook until translucent and very fragrant.  Add the potatoes and curry paste, and stir to coat well. 

Remove the corncobs, and strain the liquid into the small stockpot.  Add the corn kernels (reserving a few for garnish) and continue to simmer for about 20 minutes, or until the potatoes are very tender.

Puree the soup in a blender, then strain through a fine meshed sieve.  Add the coconut milk, and add the fish sauce, and lime juice to taste. 

To make the pesto, whir the herbs and garlic in a blender or food processor and add the oil in a stream until the mixture comes together and is a good consistency.  You may need slightly more or less oil, depending on the amount of herbs.  Add a splash of vinegar and salt, to taste.

Spoon the soup into heated bowls, and garnish with the pest, a few kernels of corn, a red chili, and a wedge of lime. 

Smoked Crown Roast of Pork

1 crown roast of pork, Frenched and trimmed

2 cloves garlic, peeled and slivered

handful of fresh thyme

salt and pepper

for the mop:

2 ounces calvados

1/3 cup apple cider vinegar

1/3 cup hard apple cider

for the drip pan:

remainder of the cider can

warm water

for the smoke flavor:

1 ½ cups apple wood chips

for the apple and onion compote:

2 tablespoons olive oil or butter

3 onions, quartered and thickly sliced

6 apples, peeled, cored and cut into 12 slices

1/3 cup Calvados

1/3 cup maple syrup

for the garnish:

sage leaves

canola oil

kosher salt

Light the coals of the smoker and adjust top and bottom vents to maintain a temperature of 275°F.  Meanwhile, soak apple wood chips in warm water.

Pour the mop ingredients into a spray bottle.  Scatter the soaked chips over the coals, and prepare the water tray with water and the remaining apple cider.  Place the water tray above the coals.

Fill the cavity of the pork roast with garlic and thyme.  Sprinkle with salt and freshly ground pepper.  Place the meat on the smoker, and cook for about 5 hours,  spraying with the mop every ½ hour.  When the roast registers 155°-160°F, remove it from the smoker, wrap it tightly with foil, and let it stand for 30 minutes.  You will want to replace the thyme before serving.

Meanwhile, in a large skillet, slowly caramelize the onions in the olive oil or butter.  At the same time, reduce the Calvados and maple syrup until it is thick and syrupy.  Place the prepared apple slices on a parchment covered baking sheet, and baste generously with the syrup.  Place in a 350°F oven for 10 minutes.  Turn each slice, baste again, and bake for a further 10 minutes.  Turn off the oven and let the apple slices stand in the oven for another 10 minutes.  Pour any extra syrup into the caramelized onions. 

To prepare the sage leaf garnish, heat a shallow layer of canola oil in a small skillet.  Add sage leaves, well spaced, and fry on both sides until just crispy.  Drain on paper towels and sprinkle with salt.

To serve, mound a small serving of the onions and apples on each plate.  Carve the roast into thick chops and prop them along the apples and onions.  Garnish with the fried sage leaves.