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Living in a tiny NYC apartment comes with many challenges. Like having to jump over your couch to get to the kitchen. Or not having couch. Or a kitchen. Since I actually do have a small slice of a kitchen that is far too close to my bed, I find that I avoid cooking anything that generates (week long) lingering smells like bacon (ahhh...), or fish, or any meat cooked in a pan on the stove top. So it goes without say that because I also don't have an outdoor space to call my own, grilling is totally out of the question.
Fortunately I have come to the conclusion that many recipes that suggest grilling as a cooking method, can be adapted for the kitchen-bound home cook. I was recently given an awesome cookbook called Big Bob Gibson's BBQ Book which is very exciting because I am a huge fan of all things BBQ. I must admit that I was initially a little sad to think that I wouldn't be able to make any of the recipes at home. Au contraire mon frere! There are a ton of things that I can make at home and simply pretend that I am outside enjoying the summer breeze with a glass of sweet tea. The pork roast recipe below is meant to be cooked over charcoal, but I made it in the oven with absolute success. Cooking with the combination of a dry rub and barbecue sauce immediately made it taste like I was having the real thing. I can't wait to try some more!
Roasted Pork Loin with Apple Bourbon Barbecue Sauce
Adapted for the oven
1 (2 - 3 pound) boneless pork top loin roast
1 teaspoon olive oil
Dry Rub
2 teaspoons granulated sugar
2 teaspoons paprika
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1. Preheat the oven to 425° F. Place the pork on a work surface and brush all over with the oil. In a small bowl, stir together the dry rub ingredients. Apply the dry rub to the pork evenly, patting so that the rub adheres.
2. Transfer the pork loin to a roasting pan or baking sheet and roast for 15 minutes. Reduce the heat to 350° F and continue cooking for an additional 45 - 50 minutes, or until the pork's internal temperature reaches 145 ° F. Baste with some of the sauce during the last 10 minutes of cooking. Let the pork rest under tented foil for at least 10 minutes before serving. Serves about 6.
Barbecue Sauce
2 tablespoons butter
1/4 cup diced onion
3/4 cup coarsely grated peeled apple
3 tablespoons bourbon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 cups ketchup
1/2 cup distilled white vinegar
1/2 cup cola
1/2 cup brown sugar
6 tablespoons pure maple syrup
1 tablespoon molasses
1 tablespoon worcestershire sauce
2 1/2 teaspoons liquid smoke
1. In a small skillet, melt the butter over medium heat. Add the onion and cook for 4 minutes. Add the apple, bourbon, salt, cayenne pepper, cinnamon, and cumin and cook for an additional 2 to 3 minutes. Remove form the heat and set aside.
2. In a large nonreactive saucepan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes. Add the apple mixture and stir well. Simmer for 2 minutes and then remove form the heat. After cooling, transfer to an air tight container and store in the refrigerator for up to 2 weeks. Makes about 3 cups.
Ta dah! The lamb that Chad and I made now over a week ago (don't worry - the recipe is still fresh!) was pretty delish and easy to prepare. The highest degree of difficulty was simply being able to tell when the damn thing was done. I like to use meat thermometers as a guide, but I don't always believe them so between poking and prodding and keeping an eye on the clock, we managed to pull it out when it was exactly medium rare (our thermometer said it was only 125˚F - we lived). The only other tiny issue was the fact that our meat didn't really release many juices so we added a little stock to the extra marinade so that we had something to baste it with. And I apologize in advance for my meat photography. Clearly meat styling is not my forte (plus check out the photo of my meal slapped on a plate - orzo everywhere! - I think I was just hungry) so just believe me that the roast was super tasty even if it doesn't look it...
Roasted Leg of Lamb
(Adapted from Martha Stewart Living)
1 boneless leg of lamb (about 6 pounds), rinsed and patted dry
3 garlic cloves, peeled and thinly sliced
1/2 cup extra-virgin olive oil, plus more for the pan
1/3 cup freshly squeezed lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano leaves
4 teaspoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
Coarse salt and freshly ground pepper
1. Use a paring knife to make a dozen or so small slits in the meat. Tuck the garlic slivers into the slits. Place the meat in a baking dish.
2. In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour the marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
3. Preheat the oven to 325˚F with a rack positioned to fit the lamb in a roasting pan. Remove the lamb from the refrigerator, uncover, and let sit at room temperature for at least 45 minutes. Lightly coat a roasting pan with oil.
3. Transfer the lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season the meat with salt and pepper. Roast the lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (about 2 hours total for a 6-pound leg of lamb). An instant-read thermometer inserted in the thickest part of the meat should read 135˚F when the lamb is medium-rare.
4. Remove the pan from the oven and transfer the lamb to a cutting board. Cover with foil to keep warm. Let the lamb rest for 20 minutes before carving. Pour the pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.
5. Carve the lamb and arrange the slices on a large platter; drizzle with reserved pan juices just before serving.
Roasted Asparagus
2 pounds asparagus, trimmed
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1. Preheat the oven to 400°F. Line large rimmed baking sheet with foil. Toss the asparagus with the olive oil on the prepared baking sheet. Sprinkle with salt and pepper. Roast until the asparagus is tender, about 15 minutes. (A sharp knife should pierce the thickest part of the asparagus with no resistance.) Serves 6.2 pounds asparagus, trimmed 3 tablespoons extra-virgin olive oil2 pounds asparagus, trimmed 3 tablespoons extra-virgin olive oil
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