Off flame cooking
I was just reliving the standing prime rib roast we had the other day and was regretting that I didn’t get a picture of it as it came out of the oven; guests and other preoccupations. I guess I started thinking about this because I had a standing pork roast in the refrigerator waiting for me to make a move. Okay, inspiration: The gas grill is clean and in good working order, we like honey mustard and I have some nice fresh rosemary growing in the kitchen window.
The French word for rosemary is romarin. A couple of ladies here amuse themselves by calling me Romarin. Ha, Ha. I don’t really mind, it sounds kind of pretty
Speaking of pretty, I didn’t plan to buy the pork roast but it winked at me from the pork butcher stall when I was shopping across from it at the vegetable stand.
And as I moved in for a closer look, it whispered, “honey, mustard, rosemary”. Or maybe it was the butcher practicing his English.
I once made a fantastic meal, layering pork chops with pears and onions. I know the usual thing is apples and pork, but those pears were super with the chops. I wanted to do something again with them. So I trawled through the few cookbooks that are not in the garage and came up with a variation on a fruit salsa.
Honey Mustard Rib Roast
1 six rib standing pork roast
1/2 cup coarse ground mustard
1/4 cup melted butter
1/4 cup honey
4 garlic cloves, chopped
2 tbsp rosemary, chopped
Poke a few holes in the roast with a sharp knife. Mix mustard, butter, honey, garlic and rosemary to blend well and slather on to the roast. Keep reserve for basting.
Preheat the grill to 350 degrees and cook the roast off flame for about 1 hour and 45 minutes, occasionally basting with the reserved mustard sauce. Serve with pear salsa.
3 pears peeled, cored and diced
1 onion, finely chopped
1 firm tomato, seeds and pulp removed, chopped
1/2 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup lime juice
1 serrano chili, chopped
1 tbsp sugar
Mix all ingredients together and refrigerate for at least an hour.
Wine suggestion: Petit Chabis