Photo During Prep:


Original Recipe found here:
http://www.foodandwine.com/recipes/garlic-and-spice-rubbed-pork-loin-roast

ACTIVE TIME: 20 MIN
TOTAL TIME: 2 HRS 15 MIN
SERVES: 10

Ryan Hardy first tasted a version of this succulent pork from a street vendor in Siena, Italy. "It changed the way I thought about food," he says. "It was fatty and sweet, spicy and succulent, smoky and salty—all at the same time." Hardy uses the rub on other kinds of pork cuts, including the shoulder and leg, but the bone-in pork roast is the most dramatic; he often wraps a piece of pork belly around the side to make the meat extra juicy.

Ingredients:

• 6 large garlic cloves, coarsely chopped


• 2 tablespoons coarsely chopped rosemary


• 1 tablespoon whole fennel seeds


• 1 teaspoon ground fennel


• 2 teaspoons crushed red pepper


• 2 teaspoons freshly ground black pepper


• 1/4 cup extra-virgin olive oil


• One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat trimmed to 1/4 inch, rib bones frenched (see Note)


• Salt

Directions:

1. Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.


2. Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

MAKE AHEAD The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.

NOTES Have your butcher french (remove the meat from) the rib bones for you.

This is my father in-law's recipe and it produces one of the absolute best chicken flavors of all time. The first time I tried this, my wife went and got it out of their fridge and it was cold, but I really liked it, even cold it was extremely moist and full of massive flavor. Here I mixed it with some other compliments such as a reduced beer/wine mushroom sauce, and garlic mashed potatoes.

Ingredients:

2 to 3, 3lb whole chickens halved
Lawry's Salt
Ground Pepper
Granulated Garlic
12oz Budweiser Beer
4oz of a Dry White Wine

Method:

Get 2-3whole chickens (2 1/2-3 1/2 lbs) then half them. Mix granulated garlic, pepper & Lawry's seasoning together. Then rub it on both sides of the chicken. Put the chicken on the grill, cook bone side down first. Flip on both sides but mostly on bone side. Grill slowly for about 45 minutes to an hour. When the chicken is nice and dark brown, take off the grill. The measurement I use is for a turkey pan. If your beer is 12 oz then use 4oz of wine. The measurement is not exact.

Put chicken in a turkey pan bone side down and pour the white wine over all of the chicken first. (I use Mountain Chablis) Now pour over the chicken 1 can of beer (I use Budweiser).

Cover tightly with plastic wrap then foil wrap. Put in the oven at 350 for 20 minutes. Keep the chicken wrapped do not open...Put the chicken in a hot box for 1 hour. You can use a cooler, a small cooler that will fit the turkey pan..put a towel under the pan then shut the cooler. It will act as a hot box.

Grilling on gas is different than on my pit so watch your chicken don't cook it too fast. Nothing is exact...

Cook's Note: If you are afraid that your chicken will not be cooked all the way thru. The steaming in the oven and in the hotbox will take care of that. The chicken will be very moist. ....

Recipe courtesy: Robert Irvine

Ingredients:
2 pounds potatoes, medium sized (your choice of type)
Salt
1 1/2 tablespoons all-purpose flour
Freshly ground black pepper
1/3 cup canola, vegetable or grapeseed oil
1/4 cup very finely parsley leaves

Method: 

Peel the potatoes and rinse to remove any traces of dirt. Cut into the potatoes into uniform pieces. (This will help in cooking time if they are all similar.) Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato. Repeat the same incision from 1 end of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan, which is why you don't cut all the way through the potato.)

Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and cook until just tender. (Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.)

Preheat the oven to 375 degrees F.

Drain the potatoes and place them on absorbent toweling to remove excess water. Mix the flour and salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes.

To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil. Transfer to a serving dish and garnish with the parsley.

We were on vacation for 10 days, it's the Holiday's and time is extremely short, not to mention I'm having a heck of a time getting good photos with no natural light.  I'm not happy at all with the quality of the photos (due to the flash) and I'm struggling to get good photos with the lighting in our home, so I'm planning a trip to the local Home Depot and then a Camera store to get some pointers.  I'll post some new recipes soon!