Folklorama & Anna Sultana's Chicken Shawarma, Easy Chicken Gyros, Pita Bread and Flatbread

Hope you enjoyed seeing the super moon / blue moon last night.
The last time we had two super full moons in one month was in 2018, and the next time it will happen will be in 2037.
Mark your calendars!

Other than the super moons life has been getting back to normal here in Winnipeg.
Folklorama had its usual 40 pavilions divided evenly between two weeks in August.
Back in the 70s all 40 pavilions put on their shows in one week and we managed to see them all.
Now we’re in our 70s, and visiting two pavilions one week and two pavilions the next was more than enough excitement for us.


We started our whirlwind tour with a visit to the Greek Pavilion.
I’ve always had a soft spot for Greek food.
When my parents and I immigrated to America we travelled on a Greek ship.
I was only three months old at the time, but maybe somewhere in my subconscious I still remember the smell of the food.
Ma sometimes made Greek bread instead of her Maltese bread for a little variety
https://imturning60help.blogspot.com/2011/10/anna-sultanas-hobz.html

Shawarma is usually made with meat cooked on a vertical spit, then thinly sliced and served in a flatbread or pita.
Gyro means to turn and doesn’t refer to turning vertically or horizontally.
Ma had a rotisserie in her kitchen and she decided meat cooked on a rotisserie would also makes a nice gyro or shawarma, as well as a sandwich.

When covid started in 2020 sourdough bread suddenly became very popular.
Pita Bread and Flatbread are a lot easier to make and don’t require special equipment.
If you don’t have a dough hook attachment just mix the ingredients in a large bowl and knead the dough by hand on a lightly floured board for about 5-7 minutes.
The dough should feel smooth and elastic. You can add more flour to keep the dough from sticking, but it’s better to use too little than too much flour.  
After the first rise, knead by hand and let the dough rest before forming into loaves.

Strong bread flour, another name for bread flour, is made from hard wheat and has more protein, from 12 to 14 percent, which gives you bread that rises higher and has a more chewy texture. You can substitute all purpose flour, cup for cup, and the recipe will be fine.


You don’t have to wait for Folklorama to get a little variety in your menu.
Donairs, wraps filled with spiced ground beef or lamb and vegetables, were created by Peter Gamoulakos, a Greek who emigrated to Halifax, Nova Scotia in the 1950s.
His traditional gyros didn't sell, so he changed the recipe and a new favourite was born.
Feel free to go creative!

Hints:

About the Chicken Shawarma…
Chicken thighs are better than chicken breasts for high-heat cooking since they stay juicy.

You can also serve the chicken cold in a salad, or you can reheat by wrapping in foil, and heating at 375º F for 20 minutes.

About the Shawarma Sauce…
It can be made a couple of days ahead.
You can replace the tahini with nut butter (peanut/almond/cashew) for a nutty taste.
Or you can take half a cucumber, slice and squeeze out to remove most of the liquid, then chop finely and add to the sauce for a tzatziki style dressing.

About the Easy Chicken Gyros…
Use a small shallow roasting tin to keep the stock from evaporating.

You can also serve the chicken cold with coleslaw instead of tzatziki.

About the Flatbread….
Flatbreads are thicker and chewier than tortillas or pita breads.
They stay soft and pliable, even when cold, and are perfect for Gyros or with kebabs.

To make ahead, cool them, then place loaves on a pan and cover with foil.
They should keep at room temperature for 2 days, or in the refrigerator for 4 days.

To freeze place in a freezer bag with parchment between each to keep from sticking.
Defrost at room temperate before serving.
To warm place in a single layer on a baking tray, sprinkle with a little water and place, uncovered, in the oven at 350º F for 2-3 minutes.

About the Pita bread…
Cast iron gives you the best results.
As each loaf cooks, the internal steam creates the pocket. Usually one area bubbles up. Press on this area with your spatula, gently, to coax the steam toward the unrisen areas.

No pocket forming? You now have a warm loaf of flatbread, best eaten while still warm.
Stacking the pitas helps to keep them soft.

To freezer allow them to cool completely, then store in a zip-top plastic bag.
To reheat  wrap in foil and place in the oven for 10 minutes, or until hot, soft, and pliable.


                                                              Chicken Shawarma

Place in a large bowl
2 Tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/8 teaspoon cinnamon
1/2 teaspoon garlic powder



Cut into bite-sized pieces
8 chicken thighs
Place in bowl of spiced oil and stir to coat well.
Cover bowl, place in the refrigerator and allow to marinate for an hour (overnight is better).

Shawarma Sauce
Place in a container that has a lid
1 Cup Greek yogurt
1/2 teaspoon garlic powder
1 1/2 Tablespoons tahini (optional)
1/2 teaspoon cumin
1 teaspoon dill
2 tbsp lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Combine well, cover and refrigerate.

Have on hand for serving
4 warmed flatbreads
a few lettuce leaves, shredded
1/2 red onion, peeled and thinly sliced
8 cherry tomatoes, quartered
1/4 cucumber, sliced into rounds, then quartered

When you are ready to prepare the shawarma lightly oil a frying pan.
Heat over medium high heat.
Turning regularly, fry the chicken pieces for 6 to10 minutes, until cooked.

Place the warmed flatbreads on 4 plates and divide the prepared vegetables among them.
Place the cooked chicken on top of the vegetables.
Drizzle the shawarma sauce over the chicken, roll up the flatbreads and serve.


                                                               Easy Chicken Gyros

Combine in a small bowl
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
Add and stir until well blended
1 Tablespoon lemon juice
1 Tablespoon honey
3 Tablespoons olive oil
1 Tablespoon red wine vinegar

Have on hand for broiling
1/4 Cup chicken stock

Have on hand for serving
4 warmed flatbreads
a few lettuce leaves, shredded
1/2 red onion, peeled and thinly sliced
8 cherry tomatoes, quartered
1/4 cucumber, sliced into rounds, then quartered
Tzatziki sauce
1/4 teaspoon oregano


Shred the meat from a rotisserie chicken into a bowl.
Add the spice mixture and toss together until the chicken is coated.
Spread the shredded chicken in an even layer in a small baking pan.

Preheat the broiler on high.
Place the chicken under the broiler and broil for 3 to 4 minutes.
Remove pan from broiler. Spoon half of the chicken stock over the chicken.
Toss chicken and return to broiler for another 3 to 4 minutes.
Remove pan from broiler. Spoon the remaining stock over the chicken.
Toss the chicken and return to broiler for a final 2 minutes.
Remove pan from broiler and turn off the broiler.

Place the warmed flatbreads on 4 plates and divide the prepared vegetables among them.
Spoon the chicken on top of the vegetables down the centre of the flatbreads.
Spoon tzatziki sauce over the chicken, top with oregano, roll up the flatbreads and serve.


                                                               Pita Bread

Makes 8 large loaves or 16 small loaves

Place in large bowl of stand mixer
6 Cups flour (strong bread flour works best)
2 1/2 teaspoons salt
2 Tablespoons sugar
1 1/2 Tablespoons yeast
Whisk together and place the bowl in the mixer.
Add
1/3 Cup plain yogurt
2 1/2 Cups lukewarm water
1/4 Cup olive oil
Using the dough hook attachment, mix at low speed, stopping the mixer at intervals and push the dough down off the hook, for about 6 minutes until a smooth, soft dough forms.
Turn the dough out onto a work surface and form into a smooth ball.
Put 1 teaspoon oil in the mixer bowl, and roll the dough ball around to lightly coat.
Place bowl in a warm location, then cover with a damp cloth.
Allow dough to rise until about double in size, about 1 to 2 hours.
Turn dough out onto a lightly floured work surface, punch down and form a log shape.
Divide this into 8 or 16 equal pieces.
Form each piece into a smooth ball, then place the balls on the board.
Brush lightly with oil and cover with plastic wrap.
Allow to rest for 1/2 hour.

Lightly flour work the surface and flatten each ball into a disk.
Lightly flour the top of each disk, and roll with a rolling pin to about 1/4 inch thick.
Let the loaves rest about 10 minutes.
Wipe the skillet with a little oil then heat the skillet over medium heat, to medium high heat.
Toss a pita between your hands to shake off flour, then lay the loaf flat in the hot skillet.
Wait about 30 seconds and flip. There should be just a few small speckles of brown. If you see black your pan is too hot.
Wait 30 seconds and flip again. Wait until the loaf rises to about 3/4 inch thickness, then flip again.
When the whole loaf puffs up, wait a few seconds, then remove the pita to cool and deflate.

Wipe the skillet with a little oil and repeat with each pita.


                                                               Flatbread

12 flatbreads

Place in a large mixer bowl
2 Cups lukewarm water
1 1/2 teaspoons sugar
2 teaspoon yeast
Stir together and let rest for 5 minutes, until foam appears on top.
Add
4 Tablespoons olive oil
6 1/2 Cups flour (strong bread flour works best)
1 1/2 teaspoons salt
Mix the dough together using the dough hook until combined.
Using the stand mixer’s dough hook knead the dough for 10 minutes.
Place the dough in an oiled bowl, cover with a damp cloth and allow to sit for 60-90 minutes, until it has doubled in size.
Divide the dough into 12 pieces.
Shape the pieces into balls, place on a tray, and cover with a damp cloth.

Lightly flour the work surface.
Take a dough ball and roll into a circle, about  7 1/2 inches in diameter.
Toss the loaf back and forth a couple of times to remove excess flour and set aside.
Repeat with the remaining dough balls.

Brush a medium frying pan with a little oil and place over a medium high heat.
Place a pita in the pan and brush the top lightly with oil.
Cook for about a minute, until bubbles start to appear.
Turn over to cook for another minute.
Place the loaf on a warmed plate and repeat with another pita, brushing the pan with oil after every 3 pitas.
Stack the pitas on a plate, laying a dry cloth over them to keep warm.

Anna Sultana’s Stuffed Chicken & Soup, Maltese Style - Tigiega Mimlja

I’ve been watching Property Brothers in awe.

Each person gets his or her own bedroom and, if it doesn't come with an ensuite bathroom, then at least each person gets a personal sink.

During the 50s my home life was a little cozier.

Ma and Pop owned a duplex with a storefront.

Each apartment had two bedrooms, a kitchen, a living room and a bathroom.

That was one bathroom with just one sink and a shower over the tub for my parents, their three children and Ma’s brother and mother.

We managed.

Ma had to cook for seven people, seven days a week.

Man does not live by bread alone.

Or by rabbit alone - even when it’s cooked Maltese style.

When Pop's homegrown bunnies were too small to make a decent sized meal, Ma went to plan B and served Stuffed Chicken.

Ma’s Stuffed Chicken is not for vegetarians.

She extended it by using bits and pieces of what was in the fridge.

It was delicious and we were fed.

What more did we need?

Hints:

When cleaning the chicken be sure to save the liver.

It can be chopped and added to the filling.

Even Julia Child (or Dan Akroyd) knew to Save The Liver!

If you’d like the chicken to be crisper, rub lard on the surface after you have placed it in the roasting pan.

                        Stuffed Chicken

Grease a baking dish with

1/2 Cup lard

Quarter

2 pounds potatoes

Place the potatoes in the greased baking dish.

After the stuffing has been prepared

Preheat oven 350º 

Place the potatoes in the oven.

Clean 

1 chicken

Filling

Place in a medium bowl

1/2 pound ground beef or pork or a mixture

the chopped chicken liver

1 Cup dry breadcrumbs

1 Tablespoon chopped parsley

2 Tablespoons lemon juice

1 hard boiled egg, chopped

Mix well.

Add

2 eggs, beaten

1 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons Parmesan or Romano cheese, grated

Fill the chicken with this mixture.

In a dutch oven place

1 stick of celery, chopped

1 carrot, chopped

1 kohlrabi, chopped

the stuffed chicken

enough water to cover the chicken

Bring the water to a boil.

Reduce heat and simmer 1 hour.

Remove the pan of potatoes from the oven.

Push the potatoes from the centre of the pan to make room for the chicken.

Carefully lift the chicken from the broth and place it in the pan.
Sprinkle with
1 teaspoon rosemary (optional)

Return pan to oven.

Roast, uncovered, 1 to 1 1/2 hours. 

About 1/2 hour before serving the chicken add to the broth

1/2 Cup rice

Cover and bring to a boil.

Serve the soup as a first course.

Serve the chicken as a second course with the potatoes.

Peas or a tomato and lettuce salad would be a good addition, too.

Or some of Ma's Green Bean Salad.

Anna Sultana’s Roasted Rabbit, Maltese Style

Rabbit is a basic menu staple in many Maltese households.

It sure was in my parents’ home.

Pop loved raising rabbits.

Ma had two favourite go-to rabbit recipes:

Fenek fil forn (Roasted Rabbit, Maltese Style)

Fenek bit-tewm u bl-Imbid (Rabbit with Garlic and Wine, Maltese Style)

They are really good traditional Maltese recipes, but they do take a bit of effort.

When Ma was in a rush she had a third recipe that was easier, but just as good.

It’s just perfect for summer, when you’d rather be enjoying the warm weather.

And perfect for when you’re busy at any other time.

Ma often served this with her Green Bean Salad.

Did I mention Pop loved to garden, as well as raise rabbits?

                        Roasted Rabbit

Preheat oven 350º  

Grease a baking dish with

1/2 Cup lard

Place in the bottom of the pan

1 pound onions, sliced

Top with

a rabbit, cut into pieces

2 pounds potatoes, quartered

Add

1 Cup red wine

1/2 Cup water

Roast, uncovered, 1 1/2 hours. 

Carmela Soprano's Roasted Sausages, Peppers, Potatoes and Onions (for 4 or 50)

Okay… travelling is nice but it's time to get back to the recipes.

March has just come in like a lamb, thank goodness!

As the days get longer, they just seem to fly.

Before you know it, it's going to be April.

I don't know what it is about April in Manitoba but it always is a very busy month.

Churches have teas, couples have socials, families have gatherings.

Maybe it's just that we're so glad to have made it through another winter.

That's a very good reason to celebrate!!

But, as any Ma knows, you can't leave the planning to the last minute.

Charmaine Bucco's chapter Cooking for the Whole Famiglia in Artie's The Sopranos Family Cookbook  has terrific recipes for feeding a family or a crowd.

And many of them are quite reasonable.

Hey, we are talking Winnipeg, affectionately nicknamed K-Mart Town.

Yes, K-Mart went out of business long ago.

But the nickname stuck.

As with Charmaine's other recipes this can also be used for a smaller group.

But it's good to tuck away for when you're expecting a crowd.

And it makes great use of those Italian sausages you bought when they were on sale.

You did stock up, didn't you?

                        Roasted Sausages, Peppers, Potatoes and Onions

Preheat oven to 450º

Serves 4                                                                     Serves 50 

In one or more large shallow roasting pans spread

1 pound peeled potatoes, cut into 1-inch pieces               12 pounds

1 green pepper, cored, seeded, cut into 1-inch pieces           15

1 red  pepper, cored, seeded, cut into 1-inch pieces             15

1 medium onion, cut into 1-inch pieces                                     12

Do not crowd the vegetables.

If they're crowded, some will burn and some won't brown.

Drizzle with

1/4 Cup olive oil                                                                          2 1/2 Cups

Sprinkle with

salt and pepper to taste                                             salt and pepper to taste

Stir the vegetables so they'll be coated with the oil.

Roast the vegetables for 45 minutes, stirring a couple of times.

While the vegetables are roasting,

pierce with a fork in a couple of places

1 pound Italian pork sausages                                                  15 pounds

After the vegetables have cooked for 45 minutes, remove them from the oven

and place the sausages on top of the vegetables

Bake for 15 to 30 minutes.

Serve hot.

Would I make Roasted Sausages, Peppers, Potatoes and Onions again?

Sure, it's a nice all-in-one meal.

You might like to serve it with some crusty bread.

And, if you're feeding a crowd, Charmaine's Caesar Salad.

One recipe down.  Thirty-nine more to go.

Carmela Soprano's Roast Pork Shoulder & Gravy

There's another roast recipe in Janice Soprano's Sunday Dinner chapter in Artie's The Sopranos Family Cookbook.

Roast Pork Shoulder.

No picture.

No problem.

Okay… this could be a regular Sunday dinner.

Or a special occasion dinner.

Especially if you went overboard on the Christmas gifts.

Most of us remember sitting down to overcooked pork.

Janice said Johnny Soprano called it "Partlcle board a la Livia".

Trichinosis was a big fear back then.

Nice to know Livia was scared of something.

USDA recommends cooking meat to 145ºF (well-done).

You've been warned.

                        Roast Pork Shoulder

Serves 8 to 10

Place the oven grate in the lower third of the oven

Preheat the oven to 350º F

Finely chop together

8 garlic cloves

1 Tablespoon rosemary

Place the chopped items in a small bowl and add

1 Tablespoon salt

1 teaspoon pepper

olive oil - enough to make a paste

Place fat side up in a large roasting pan

6 pound pork shoulder roast

With a sharp knife, score the skin, cutting 1/4 inch deep crosshatch lines.

Stab into the surface of the pork.

Rub the paste into the cuts.

Roast for 3 hours.

Tip the pan and remove the excess fat.

Roast for another 1 1/2 hours.

The skin should be crisp and a nice brown.

Transfer meat to a cutting board.

Let stand 20 minutes.

Remove the pork skin and slice the meat.

Serve hot or cold with some of the skin.

Janice doesn't mention this, but while the meat is standing, 

you can prepare the juices:

Spoon off the fat from the roasting pan.

Add

2 Cups chicken broth

Place it over medium heat.

Cook, scraping up the meat bits with a wooden spoon, 

until the gravy is slightly reduced, about 5 minutes.

Strain the liquid into a heated gravy boat.

Would I make Roast Pork Shoulder again?

Sure.

It's more budget friendly and healthy than the rib roast.

And the guys in the meat department don't laugh when I buy it.

One recipe down.  Sixty-five more to go. 

Carmela Soprano's Standing Rib Roast & Gravy

Some folks have serious food traditions.

The meat and potato kind of traditions.

Fish on a holiday or holyday just won't cut it.

No problem.

There's a special meat recipe in Janice Soprano's Sunday Dinner chapter in 

Artie's The Sopranos Family Cookbook.

Standing Rib Roast.

There's even a picture of the roast all by itself.  No veggies need apply.

Yes, it's that special.

According to Janice, this was just regular Soprano Sunday dinner fare.

In those days folks knew juicy, not artery-clogging fat.
Standing Rib is juicy, fatty and a bit pricey.

Yeah, well, Johnny Soprano had his arrangements at Satriale's Market.

Most of us don't have this kind of help with our budgets.

So, this is a big deal kind of dinner.

Make sure your guests know that.

USDA recommends cooking meat to 145ºF (well-done).

Rare will give you a reading of 125ºF.

It's your call.

                        Standing Rib Roast

Serves 10

Place the oven grate in the lower third of the oven

Preheat the oven to 325º F

Place fat side up in a large roasting pan

4-rib fully trimmed beef roast (about 8 pounds)

Sprinkle it with 

salt and pepper

Scatter around the meat

2 medium carrots, peeled and chopped

2 onions, cut into wedges

Roast: rare - 12 minutes to the pound

So, an 8 pound roast will need at least 1 hour, 45 minutes.

Transfer meat to a cutting board and cover with foil.

Let stand 20 minutes.

While the meat is standing, prepare the juices:

Spoon off the fat from the roasting pan.

Add

2 Cups beef broth

Place it over medium heat.

Cook, scraping up the meat bits with a wooden spoon, 

until the gravy is slightly reduced, about 5 minutes.

Strain the liquid into a heated gravy boat.

Would I make Standing Rib Roast?

No.  It's a rather fatty cut of beef.

My doctor would not take it well.

He might act like one of Tony's boys.

One recipe down.  Sixty-six more to go. 

Carmela Soprano's Roasted Beef Tenderloin - Holiday Dinner Menu

Tomorrow's the big day for Dads.

Happy Father's Day!!

I have yet to meet a Vegetarian Dad.

Dads I've met refer to salads as 'rabbit food'.

And not with a smile on their faces.

That's right, Dad, or hubby, will be expecting meat.

A nice cut of meat.

No, you can't get away with hot dogs.

In the Fit for a Bride chapter of Carmela's Entertaining with the Sopranos, 

there's a recipe for Roasted Beef Tenderloin.  

Complete with picture.  Guaranteed to put a smile on Dad's face.

No, I still don't understand Carmela's editor.

Fit for a Bride?

Give me a break.

Before the wedding the bride is eating so much 'rabbit food', 

the groom is calling her Bugs.

As in Bunny.

And on the Big Day?

What with the cost of the dress, the pictures, etc. well, 

cuts have to be made somewhere.

Can you say 'Ham'?

Yeah, thought so. 

                             

                              Roasted Beef Tenderloin 

Preheat oven to 425º

Oil a large roasting pan

Mix together

3 Tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon coarsely ground black pepper

Pat dry with paper towels

two 3- to 3 1/2 pound trimmed and tied center-cut beef tenderloin roasts

Rub the meat with the spice/oil mixture

Place the meat in the pan.

Roast 30 minutes

A thermometer inserted in the center should read 120º for rare.

Remove the meat to a cutting board, loosely cover with foil, and let stand 15 minutes.

The meat will continue to cook, the temperature will rise to 130º for medium rare.

Adjust according to Dad's taste.  Some prefer well-done.  Humor him.

To serve hot, cut the meat into 1/2-inch thick slices just before serving.

If Dad prefers room temperature, cut meat and arrange slices on a platter.

It's his choice.

The ties definitely weren't.

On the facing page in Entertaining with the Sopranos, the tenderloin is served with asparagus, stuffed mushrooms, marinated peppers and roasted potatoes.

Good choices.

If Dad likes them.

Would I make Roasted Beef Tenderloin again?

Sure.

With corn, sliced tomatoes and broccoli.

Like I said, it's his day.

Another recipe down.  Sixteen more to go. 

Anna Sultana's Laham fil forn - Roast Pork or Beef, Maltese Style

Ma was no stranger to cutting up meat.

Pop raised rabbits in our garage.  Ma was well aware that meat did not just drop from the sky in pretty plastic packages.  She'd cut up quite a few carcasses in her time.

And she didn't call guys like Christopher to help her.

Pigs are farmed in Malta, especially on the island of Comino.  Pork is a common part of our diet, so we've developed a few specialities.

Laħam fil forn, or roast meat, is a recipe that can be used with either pork or beef.  To North American eyes, it's more like a stew.  But that just makes the meat more tender, especially useful if you've got a tougher cut.

In a deep baking dish, cover the bottom with

3 large onions, cut in slices

--

Place on the onions

2 1/2 pounds meat

--

Chop and rub into the meat

3 cloves garlic

--

Add

4 large potatoes, cut in half

--

Add

1 Cup broth, your choice

--

Sprinkle with

salt and pepper

1 teaspoon fennel seed

1 Tablespoon oil 

Roast in a 325º F oven for 1 to 1 1/2 hours, until the center of the meat reaches 150º F.

Easier than Carmela's Roast Pork recipe.

And there's a bit of vegetables in there, too.

Carmela Soprano's Roast Pork Loin

Ah... Dollar Days at Sobeys.  

Gotta love 'em.  

Last week I picked up a pork shoulder picnic roast, hock off, that was going for a buck a pound.

I admit the meat was in big packages, way more than Paul and I could finish in a sitting.  I picked up the smallest, weighing in at 7.69 pounds.

It wasn't all meat.

There was some bone, fat and rind on that baby.

No problem.  Like I said about 2 months ago, even though I've finished and returned Julia Powell's latest book Cleaving, I'm still under the influence of her obsession.

And I'd learned a bit from Julia.

It wasn't that hard to cut off the skin and fat (14 ounces) and remove the bone (19 ounces).  I cut up the meat into 3 roasts, popped 2 into the freezer and flipped through Carmela's Entertaining with The Sopranos.

There, in the The Final Celebration chapter, was an easy recipe for Roast Pork Loin.

But, you might say, I have a shoulder picnic roast.  

No problem.

Roasting requires a bit of fat in the meat.

That roast had enough to keep it juicy.

Carmela chops 4 large cloves of garlic and 2 tablespoons fresh rosemary, places the mixture in a bowl and adds salt and pepper to taste.

Then she goes Carmela-esque.  

She makes little slits in the surface of a 4 pound roast and stuffs a little of the mixture in each slit.  Then she rubs the roast with olive oil, pops it into a 325º F oven and roasts for 1 1/2 hours, or until the center of the meat reaches 150º F.

Remember that the meat keeps cooking after it's removed from the oven.  Just cover it with foil to keep it warm and let it rest 10 minutes before slicing.  Serve hot.

By the time I got to making dinner, I was tired of cutting meat.  I wasn't about to make it die a death of a 1000 cuts.  So I just rubbed the roast with oil first, then I sprinkled the spices over it.

I didn't get any complaints or visits from Tony and the boys.  

Would I make the Roast Pork Loin - or Shoulder - again?

Sure, without the little cuts and inserts.

And I wouldn't wait for someone to die to do it.

And what would Ma do?

Ah... what wouldn't she do?  

Enough for another post.

Another recipe down.  Thirty-seven more to go.