Monday, September 28, 2009

Meal Plan Monday

Another week. Another week of being busy and not cooking. . . .

Monday - JLM Committee meeting at McCoy's (seriously who talked me into this whole JLM thing anyway, man it can consume a lot of time!)

Tuesday - Couples HH at Patrick McGovern's Pub in St. Paul. I have already told the boy that this may have to get cut this week, I have SO much to do at work and at home, I need a night off!

Wednesday - it is restaurant week here in Minnie, so we are headed out for a three course pre-fixe with a few friends.

Thursday - Metro Magazine "Metro 100" Party. Looking forward to this, and it is outside this year, so I am hoping for good weather.

Friday - Office opening or re-opening of a colleague of the boys father. I did not commit 100% to this, but it is in pencil!

Saturday - Summit duty again (this time for October, I have two weekends in a row, which in a way is a bummer and in another way I get it out of the way). After Summit, we may head up to the lake, not sure yet.

Sunday - depends on whether or not we head to the lake, but we do have a lot of stuff we should bring back and at this point, I am not sure when we will get up there.

So, there is my meal plan, which totally bites, but for more meal plans and recipes, check out orgjunkie. But I will say that I made a pork roast for dinner last night that was fabulous. Here is the recipe (I did a pork butt, not shoulder. It gets kinda confusing in one part, but I what I did was sear the roast, then put that in a broiling pan. I browned the carrots, celery, onion and garlic, poured in the beef broth, simmered. Poured the beer over the pork, added the veggies and broth and I cooked at 375 for two hours, but it could have been done in an hour and a half):

Beer-Roasted Pork Shoulder


  • 1 tablespoon caraway seeds
  • Salt and pepper
  • One 4-to 5-pound pork shoulder, thick skin removed
  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 carrot, scrubbed and chopped
  • 1 rib celery with leaves, chopped
  • 3 cloves garlic, smashed and peeled
  • Two 14.5-ounce cans beef broth
  • 1 bottle dark beer
  • 3 to 4 tablespoons flour


  1. Preheat the oven to 450°. Mix the caraway seeds with 1 teaspoon each salt and pepper and season the pork shoulder with the spice mixture.
  2. In a medium roasting pan or large Dutch oven, heat the oil over medium heat. Place the pork in the pan and brown on all sides, turning occasionally, 15 to 20 minutes total. Add the onions, carrot and celery and cook, stirring occasionally, until the vegetables begin to caramelize, 8 to 10 minutes. Add the garlic and cook for 2 minutes.
  3. Add the beef broth to the pan and pour the beer over the meat. Transfer to the oven and roast, basting occasionally with the juices, until the center of the pork registers 155° on an instant-read thermometer, 1 1/2 to 2 hours. Transfer the meat to a platter, tent loosely with foil and let stand.
  4. Strain the pan juices into a large heatproof bowl, pressing on the solids to extract any liquid. Skim the fat off the top, then pour the juices into a saucepan. Stir the flour into 1/4 cup water to form a paste. Whisk the paste into the pan juices and cook over medium heat, whisking constantly, until thickened. Season with salt and pepper.
  5. Slice the pork shoulder and serve with the pan gravy.

Pasted from <>

1 comment:

Zonnah said...

I will have to try the Beer-Roasted Pork Shoulder.