“YANKEE STADIUM!” The butcher at Fairway pronounced with pride as he displayed the gorgeous 13-rib crown pork roast that I had ordered for this year’s Pan Chance. What is this “Pan Chance,” you ask? A fancy little annual holiday dinner party that my friend Gregory hosts every year- you can read all about it here on his contributing post on Crazytownblog.com.
Our other friend, who is a classically trained professional chef, usually is in charge of the main Pan Chance roast, but he couldn’t get off the hook from work this year. Greg asked me, and I stepped up to the plate with this Anne Burrell recipe, modified slightly with walnuts instead of chestnuts. I also used pre-made breadcrumbs, which I wouldn’t recommend again, although the stuffing did taste very, very good despite it’s mushy-ness.
This roast was a whole new world to me as I don’t cook pork very often, except for the occasional Sunday morning bacon strip. As always, all I had to do was show the roast some love, and it loved me right back (in my belly!). Happy New Year!
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