Fatted Calf Newsletter - *-Lomo en Adobo-* double rib pork loin roasts with garlic, sherry, paprika and fresh herbs

The image above was last week's Little Lamb Leg Roasts stuffed with Picholine Tapenade, smoked. The weather has been so nice here lately that putting this in the oven would have been a crime. And since it isn't a beef brisket or pork shoulder, all it needed was to come up to maybe 140 and pull. I ate most of it myself. I hadn't planned it like that, but what're you going to do? My knives are so sharp, the meat just fell in to my mouth.
With last week's roast in mind, Fatted Calf has a Special Roast I haven't seen before, Lomo en Adobo. A double rib pork loin roasts with garlic, sherry, paprika and fresh herbs. They say 1 roast will feed 2 people, so buy 2. Listen up, the weather is picking up and these fancy roasts will be all spoken for by the time FC opens up. I really encourage you to use their Online Order Form and make sure you get one, or two. Just to give you an idea of how fast these goodies fly, the crepinettes were gone by the time I left the market last week, about 45 minutes. POOF !!!
And speaking of crepinettes, they made of lamb this week! Lamb Crepinettes with Nicoise Olives, Red Wine and Herbs. Grill worthy? Oh yes. In fact, I would truly recommend doing the little lamb pillows of love on a grill. They're sausage wrapped in caul fat (fatty webbing), so they have all kinds of splattering going on. If no grill is handy, use a cast iron dutch oven (high sides) and carefully sear them over medium heat, do not oil the pan. They're tender little things so make sure you don't overcook them.
And as far as cooking the pork roast goes, I go basic when you're dealing with such high-class meat. A cast iron skillet with a trivet or wire rack for the meat to sit on is the way to go. Don't wash the roast, FC has already taken care of that. In fact, there's usually freshly ground black pepper that needs to stay on. Install in to a preheated 375 degree oven on the bottom rack until the meat reaches 138, pull. Rest for 10 minutes, slice and serve. Yeah, yeah, yeah. I know, you can use vegetables as your trivet and wind up with a wonderful base for gravy. But see, those veggies will release moisture in to the oven and keep your roast from reaching its peak caramelization. Do you want a soggy pork roast? No. Dry heat baby, that's the way! If you want to have some fun, toss in some whole shallots or heads of garlic, that'll make the flavors jump.
Don't be afraid of the roast. Come to the roast. Be one with the roast.
Come git yours on Saturday morning at the Berkeley Farmer's Market, I'll be there.

Go now and read on the Fatted Calf Newsletter not written by me.

Biggles