This is a red-tailed hawk. We had at least one of these flying over our house this fall, screeching all the while. It was eerie and way cool at the same time. Peter once saw a hawk having a pigeon for lunch. A neighbor recently told me he saw our hawk grab a rabbit and take off. Amazing.
Now that I have this blog, I am like a hawk only in that I am always on the lookout for new recipes to try. With the holidays coming, there will be plenty!
Last weekend we had friends over and served this dinner, along with some salad. Everyone really liked it. I don't seem to care much for pork roast, but I had a small piece, and I think the fruit was the best part. Enjoy!
Fruity Pork Roast
Preheat the oven to 350.
Place a 4-lb pork loin roast in a roasting pan.
Mix together:
1/4 cup deli mustard, and
2 Tbs brown sugar.
Spread it over the roast.
Tent the roast with foil. (Leave it loose.)
Roast for 3 hours, basting with 1/4 cup apple juice after one and two hours.....
so that makes a total of 1/2 cup apple juice.
During the last hour that the roast is cooking, combine
1 cup dried plums,
1 cup dried apricots,
3/4 cup red wine,
1/4 cup brown sugar,
1/8 tsp. cloves, and
2 tsp cornstarch.
Heat it up in the microwave. I didn't quite get it to boil.
Pour it on and around the roast in the last hour of cooking.
Check for doneness....an instant read thermometer will register 160 when it's ready.
That's it!
Roasted New Potatoes
Take the appropriate amount of new potatoes for your number of servings. Eyeball it. Use red, white, or yellow potatoes.
Wash them. If you want to be fancy, peel a little strip around the outside.
Drizzle with olive oil to coat.
Add some adobo seasoning to taste. Mix it all up.
Put it all into an appropriately-sized cast iron skillet....in one layer.
Bake 25 min at whatever your oven temperature is....(I have used both 350 and 425)
Stir.
Bake 25 min more.
