This is a big favorite.
Pork Roast
1 center cut pork loin roast,
Allow 3/4 pound per person with bone in, allow 1/2 pound per person with no bone.
The bone in roast has a better flavor. You will probably have to ask the store butcher to cut you one
and tell him to leave lots of fat on the top, it cooks up so brown and crispy good.
A little garlic salt.
Preheat oven to 325*
Place roast in a pan, fat side up, do not cover.
Sprinkle lightly with garlic salt.
Roast at 325* allowing 35 minutes per pound.
Slice off bone and serve.
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Another favorite
Pan Seared Rib Eye
Recipe courtesy Alton Brown
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Yield: 1 to 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy
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This one is my all time favorite...
Classic Chicken Under a Brick
http://www.post-gazette.com/food/20011014brick2p2.asp
3 1/2- to 4-pound frying chicken, backbone removed and spread flat (see instructions)
2 bricks, foil-wrapped (or other weights)
1/3 cup olive oil, plus 2 tablespoons to film skillet
1 cup mixed chopped herbs, including rosemary or sage, in any combination of parsley, thyme, basil, mint, chervil or oregano
1-teaspoon kosher salt
1 large, 2 small cloves garlic, or to taste
1 teaspoon dried red pepper, or to taste
Garnish: Herb sprigs and 1 lemon, cut in 6 wedges
Remove neck and giblets from chicken; reserve for another use or discard. Pull off and discard any lumps of fat. With poultry shears, cut along both sides of backbone, cutting back completely in two. Save backbone for stockpot. Rinse chicken and pat dry. Pull open and set skin side up on a flat surface; press breastbone with your hand to flatten.
(I like to remove the breastbone with my kitchen shears.)
Chop garlic. Sprinkle coarse salt on top. With tines of a fork, crush garlic thoroughly into the salt. Stir garlic paste into 1/3-cup olive oil in a baking dish large enough to hold chicken flat. Add dried red pepper. Coat chicken all over; pat the mixed chopped herbs onto chicken thickly. Return chicken to container and refrigerate an hour or up to a day.
Using two tablespoons of oil, lightly coat the bottom of a heavy skillet measuring 9 or 10 inches across the cooking surface.
Heat the oil and put the chicken in, skin-side down. Weight with 2 bricks or another heavy skillet loaded with heavy items, at least 10 pounds in all. Cook on medium-low heat for 20 minutes.
Scraping with a spatula turned upside down, loosen chicken and lift to check color. If not deeply browned, turn up heat a bit and cook 5 minutes more. Scrape again to loosen. Turn the chicken, using a large spatula and your other hand protected with paper towels. Weight again and cook 20 minutes. Test for doneness using an instant-read thermometer inserted into the thickest part of the thigh -- it should read 160 degrees to 165 degrees -- or make a small incision in the thigh with a sharp paring knife. If juice runs clear, chicken is done. Garnish with lemon wedges and sprigs of herbs.
Chef's trick: Cook skin-side-down to a golden turn 20 minutes in the skillet or on a grill, then transfer skin-side-up, to a 400-degree oven. Check for doneness after 10 minutes. This can save the day when charcoal briquettes poop out on you prematurely.
Serves 4-6.
