Later On

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For New Year’s we’re having a rack of pork roast, and that will mean a lot of leftovers. Years ago M.F.K. Fisher had in the New Yorker the recipe for Harvey-Scarvey, which is excellent with cold pork (which she admitted was not generally a thing, though if cold roast beef is okay, why not?).


1 cup minced apple
1 cup minced sweet onion
1 cup minced celery
2 Tbsp extra-virgin olive oil (use a good one)
2 Tbsp cider or malt vinegar
Salt and pepper to taste

Mix well, chill, serve with cold roast pork. Probably would also be good with a cold bird.

For the roast, I put in my little Chef’n VeggiChop Hand-Powered Food Chopper the following:

12 or so large garlic cloves, peeled
about 3″ ginger root sliced thinly
1.5-2 Tbsp crushed dried rosemark (or 2-3 Tbsp fresh)
1-2 tsp coarse salt
multiple grindings black pepper
2-3 Tbsp extra-virgin olive oil
2 Tbsp Dijon mustard (this wasn’t in mine: didn’t think of it in time)

Blend the bejesus out of it—you’re aiming for a paste. After I made it, I realized I should have used my 3.5 cup Kitchenaid food processor. It would have done a much better job.

Remove rack of pork from wrapping, dry it well, and rub the paste over the fat side, ends, and cut back side. I then wrapped it in foil and put it in the fridge to sit until tomorrow afternoon. (We’re having our New Year’s dinner on New Year’s day—OMG, I forgot to get fresh black-eyed peas!)

Written by Leisureguy

31 December 2015 at 2:41 pm

Posted in Food, Recipes & Cooking

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