Sliders and Fresh cut Fries and "The Prestige"

I have to admit, I have a major weakness for a good cheeseburger. Nothing beats a juicy burger with melted cheese hot off the grill or the pan. Add a side of salty french fries, a crispy dill pickle, and I'm in foodie heaven my friends.

In case you don't know, sliders are just mini burgers. They're a great for party's or as a weeknight meal. The small burgers easily accommodate someone with a large or small appetite and kids especially seem to love these mini burgers. The trick to any good burger is not going too extreme with the seasoning and not compacting the meat so much that they look more like a hockey puck than a burger patty.

I typically plan on serving 3 sliders per person. 1 pound of ground beef will make 6 sliders so adjust the amount you'll need on how many you plan on making. I made 12 sliders so there fore I needed about 2lbs of ground beef.

Fore 12 Sliders (serving 4)

12 small slider rolls
2lbs of ground beef
1/2 pound of preferred cheese sliced then
2 tablespoons of very soft butter
Kosher salt and Black Pepper
Desired toppings and condiments

For the Fries

5 large potatoes
Peanut or Vegetable oil
Salt and Pepper

The first step in preparing this meal is getting the potatoes peeled, cut, and washed. Using a sharp knife, or a french fry cutter, slice the potatoes into evenly sized fries and rinse them under cold tap water to rinse off the starch in the potatoes. Soak the fresh cut fries in a large bowl filled with water and then allow them to dry on a clean dish towel or paper towels. Make sure the potatoes are completely dry before dropping them in the oil - water and hot oil don't mix!!!

The trick to perfect fries is frying them twice. The first fry will last about 5 to 6 minutes as we're pretty much cooking the potato all the way through. We then drain the fries and allow them to cool before dropping them back down into the oil for a quick flash fry to give them that nice crispy texture. To help make sure everything gets done around the same time, we'll do the first fry now and the second once the sliders are finished. I'm lucky enough to have a small deep fryer that sits on my counter top but using any pot will work for frying.

You'll want to fill either your deep fryer to the recommended fill line or your pot about 3 to 4 inches full of vegetable or peanut oil. Heat the oil around 350 degrees and submerge the fries in the hot oil in small batches. You don't want to crowd the fries or else they will lower the temperature of the oil and the fries won't cook evenly. Remember, only about 5 to 6 minutes for the first fry and then, using a slotted spoon, tongs, spider, or other kitchen tool, carefully remove the fries and allow them to drain on some paper towels.

To form the sliders, carefully take a small portion of ground beef and very gently form it into the shape of a burger. This is the key here, if you use too much pressure you'll make a dense burger. Apply just enough pressure with your hands to mold the beef so it stays together. Whatever you do just don't start pressing down with your palm or rolling them into little meat balls.

Take about 2 tablespoons of softened butter and spread a little on the top of each burger. Season with kosher salt and fresh black pepper and that's it.

The weather wasn't cooperating with me the other day so I wasn't able to fire up the charcoal grill. Luckily you can still make a delicious burger indoors no matter what mother nature decides to do. Pre-heat a large frying pan, preferably a cast iron, over medium heat.

Once the pan is nice and hot, carefully place the burgers in the pan buttered side down. You should hear and see the burger sizzle the moment it hits the pan. It's important not to crowd the burgers in the pan, no more than 4 or 5 at a time, and don't move them around.

We're searing the burgers here and they need time to get that nice brown crust we are looking for. I know it's tempting but don't flip or slide these little guys around just yet. It will take 3 to 4 minutes on the first side depending on how thick the burgers are. Once you see that the meat is turning brown around the edges it's time to carefully flip.



Now for a little trick I like to use. Take about a tablespoon of water and pour it in the middle of the pan and quickly put a lid on. The steam caused by the water hitting the hot pan will help keep the burgers juicy as well as helping the center of your burgers cook through. If you're like me, I love my burgers just slightly pink and juicy on the inside. Once you've flipped the sliders cook for another 2 to 3 minutes to enjoy a medium cooked burger.

Next, top each burger with a few slices of cheese and put the lid back on - the steam will help melt the cheese to perfection!! Take the sliders out of the pan and place them straight on the bun or you can keep them warm in the oven if you have more to make. Just place the sliders on a baking sheet and place in an oven that has been heated to about 175 degrees - just enough to keep them warm and not cook them any further.

Now that the sliders are ready, it's time to finish the fries - don't worry it'll happen fast. Drop the par cooked fries back down into the hot oil for about 2 to 3 minutes or until you start to see that nice golden brown. Remove the fries one final time from the hot oil and place them on a few paper towels to drain. Give them a generous sprinkle of salt and a little pinch of black pepper and your tiny sliders have met there soul mates. Since I made one of my favorite meals this week, I thought I'd recommend and review one of my favorite movies - "The Prestige"

"The Prestige" follows the story of two magicians set in London near the end of the 19th century. Starring Christian Bale as Alfred Borden and Hugh Jackman as Robert Angier, the two young men are friends working as assistants for a magician's act. Michael Caine also stars as the engineer of the devices used by magicians to fool and entertain an audience. While the two men start off as friends, a horrible tragedy soon divides them and each begin on the path to becoming the top magician in London.

The former friendship has now become a bitter and even dangerous rivalry between them. Each men try to secretly sabotage their acts and often disguise themselves in each others audience to try and learn each others secrets . One night, while Angier sits in Borden's audience disguised as a common spectator, Borden debuts a magic trick that Angier is amazed by and calls it "The greatest magic trick I've ever seen."

Robert then becomes obsessed with his method and will stop at nothing to understand how it's done and how to make an even better act. Angier will soon find his obsession taking over his every thought and lead him on a journey where he will learn things he never expected. "The Prestige" is an absolute gem of a film that writer/director Christopher Nolan wrote based of a novel by the same name. It's a fast based movie that will take hold of you from start to finish and. Once the final curtains close I wouldn't doubt that you'll want to watch it again.

"The Prestige" is one of my very favorite films and easily finds it's way into my top 10 list of favorite movies. I'm posting the trailer below for you to watch...but I must warn you! It's very hard to watch this preview and not instantly want to watch the entire film. Even myself, who's watched this film dozens of times still can't resist wanting to do so. Like any good magic trick, you won't want to take your eyes off of it for a second. As the opening line of the movies asks, "Are you watching closely?"

Movie Review -"Skyfall"

Good morning everyone! Hope you all had a nice weekend! It was a fairly uneventful one for me but I did find the time to head to the movie theaters and see one of the seasons most anticipated new films, "James Bond 007 Skyfall".

The movie opens up with a bang as a hard drive containing the identities of all the secret agents in the MI6 data base is stolen. Bond and a fellow agent are quickly on the thieves trail to retrieve the device at all costs. When their efforts fail, nobody within the organization is safe - especially "M" herself . A ghost from her past arises with a vengeful plot against her and all of MI6. "M" must rely on 007 to hunt down and neutralize the threat before it's too late. Still recovering from a nearly fatal accident, Bond's physical endurance and his loyalty to "M" will be tested as he faces a terrorist who knows all too well the methods of MI6 and their leader.

Now in his third film portraying the famous secret agent, Daniel Craig owns the role of Bond and plays the part perfectly. Judi Dench, Javier Bardem, and Ralph Fiennes also star as director Sam Mendes takes on his first action movie. Mendes brings new life to the franchise blending elements of past Bond films and bringing in new concepts to keep the film fresh and modern. The exciting opening scene, classic 007 moments, and a top notch screen play that builds an epic story make this film truly enjoyable for newcomers and fans of the series alike.

I can easily say "Skyfall" was the best James Bond movie I've seen in recent years.While it may not have as many over the top gadgets or scandalous love scenes as some of the other installments in the 007 series, Skyfall still delivers as an epic film worthy of the Bond franchise. It certainly merits going to your local theater and enjoying on the big screen. "Skyfall" did not disappoint and I eagerly await the next installment of the timeless movie series. Check out the trailer posted below.

My oh my! Pumpkin Pie!

Let’s face it, no Thanksgiving dinner table is set without a famous pumpkin pie waiting for us after our annual turkey feast. Pumpkin pie has been my favorite since I was a small boy from when I’d spend my days at my grandma's house. I was a creature of habit and every time she’d baby sit me she’d have a slice of pumpkin pie waiting for me after I finished my lunch. Grandpa was never too far to have a slice with us either! 26 years later not much has changed. Just last week I was visiting and had a bowl of clam chowder for lunch and a slice of pumpkin pie for desert. My Gram and I share a lot of things in common, our love for food being one of them -especially pumpkin pie.

Over the years we’d take note if ever we saw someone’s recipe for a pumpkin pie that was different than the family recipe. I’d make a pie from a new recipe and take a slice over to her or vice versa. Some we thought were good, others not so much – let me tell you it was not an easy job tasting all those pies….yeah you’re right – who am I kidding??? Anyhow we’ve taken inspiration from the outside and applied them to our recipe and the result is one darn good pumpkin pie!

Pie Crust

2 sticks of very cold butter

3 cups of flour

1 tablespoon of sugar

1 teaspoon of kosher salt

6 to 8 tablespoons of ice water

For the Filling

3 large eggs

2 egg yolks

1 cup of sugar

1 cup of heavy cream

1 cup of half and half

1 tablespoon of vanilla

½ teaspoon of cinnamon

1 teaspoon of kosher salt

¼ teaspoon of freshly grated nutmeg

14 oz canned pumpkin

1 large freshly baked yam

Pre-heat your oven to 375 degrees. Poke a few holes in the yam and place the yam on a baking tray with tin foil. Bake for an hour or until tender. Remove from the oven and let cool. The yam may seem odd in a pumpkin pie but it seems to make the pie more pumpkin-y!

While the yam is baking, we can prepare the pie dough. Yes you can use store bought ready pie crusts, I often do myself but sometimes it’s nice to have the whole thing made from scratch. If you have a food processor this step will be a lot easier and faster. Just add your flour, butter, salt, and sugar, and pulse until everything is blended and slowly add the vodka and ice water until your dough comes together. Don’t have a food processor? Me either but it’s still fast and easy. In a large mixing bowl - add the flour, salt, and sugar. Use a pastry cutter or a whisk to break up the butter into the flour. 

The flour should be coarse and the butter should be broken up into tiny pieces like in the picture. Add about 5 tablespoons of ice water. Actually use ice water here, I fill a small bowl with ice and pour water over and dip my tablespoon right in – very important that it’s cold.

I mix by hand here until the dough starts to form together into a ball. If the dough is still sticky and you need more water, add it a tablespoon at a time. Once the dough is ready it will form into a ball - cut the dough ball in half and roll them out with a floured rolling pin onto a lightly floured surface. Roll the dough out so they fit into a 9 inch pie plate with enough dough that it hangs over the edges. Carefully press the dough along the sides and the bottoms and trim some of excess dough hanging off the edges. You can be all nice and fancy with the edges but I usually just leave it the way it is - I like my pies to look rustic. Place the pie dough in the refrigerator for about 20 minutes. Once the pie crusts have chilled, poke a few wholes on the bottom of the crust with a fork. This will help the steam escape when we par bake them. Bake the crusts at 375 for about 10 to 15 minutes and set aside while we prepare the filling.

Start the filling by whisking the eggs and egg yolks together with the heavy cream, half and half, and the vanilla in a large mixing bowl until they’re just combined. Scoop out the yam you baked early and mix that into the pumpkin, the sugar, cinnamon, nutmeg, and salt – add this to the cream and eggs. Pour the mixture into a sauce pan and cook over medium heat for about 15 to 20 minutes mixing it the entire time. Make sure everything is nice and smooth. My gram and I found one recipe that said by cooking the pumpkin mixture a little bit before baking helped with the pies texture and prevented the pie from cracking while it bakes. It really does make a big difference.

Place the pie shells onto a large baking sheet. Pour the pumpkin mixture evenly into the two pie shells and bake for the first 10 minutes at 400 degrees and then lower the heat to 325 and bake for an additional 45 minutes to an hour. The pie is done when it holds firm when you lightly shake it and a knife comes out clean when you stick it in the center. Allow the pies to cool completely before serving. Fresh whipped cream never hurt anything here either!!

French Onion Soup and "Midnight in Paris"

It's been a chilly to start to November here in the north east but you won't hear me complain. One of my favorite things to make for dinner on a cold day is French onion soup. It's a comfort food for me, the savory broth, melted cheese, crispy bread, and the the sweet caramelized onions together are a flavorful and satisfying  combination. If you've never made this at home for yourself you might be surprised at how easy the dish is to make. A nice bowl of French onion soup, maybe a glass of dry red wine, and you'll fell like walking the streets of Paris at midnight. 

French Onion Soup - recipe serves 5-6

6 large onions sliced
6 tablespoons of butter
1 tablespoon of olive oil
2 cloves of chopped garlic
2 bay leaves
1 sprig of fresh thyme or a teaspoon of dried thyme leaves
1/2 cup of dry red wine (Use what you like to drink - I use Cabernet Sauvignon)
2 tablespoons of flour
3 14oz containers of beef broth
salt and pepper
12-15 thin slices of Swiss Cheese
1 crispy french baguette

Prep the onions by peeling and and slicing them. To slice them, cut the onions in half and then cut thin slices from the halves so they look like half moon shapes. It's going to look like a lot but trust me they will cook down. Add the butter and olive oil in a large soup pot and melt over a medium heat. Once the butter and oil have melted together, add the onions to the pot and stir them to make sure they're all covered with the butter and oil.

Cover and cook the onions over medium heat for about 10 to 15 minutes giving them a stir about half way through to make sure nothing is sticking. This step is allowing the onions to sweat, and just like when we sweat we release water and the onions will do the same thing. The onions will start to soften and there will be a fair amount of water in your pot. uncover and turn the heat down to low. Next, add the time....and I don't mean thyme I mean TIME!!

Time is the most important step in making French onion soup and there isn't a substitution for it. To properly caramelize onions you have to cook them low and slow for about an hour. After about an hour or so, the onions will turn very brown and you'll be shocked out how much they've reduced by. Turn the heat back up to medium and add the red wine, bay leaves, chopped garlic, and the thyme. Stir together and cook until the wine begins to reduce and sprinkle the flour over the onions.

You want to stir the onions constantly for a few minutes, about 3 to 5, so you cook off all the raw flour. Pour in the beef stock and bring the soup to boil. Once it's come to a boil reduce the heat back down to low and bring the soup to a simmer. In case you're not sure, when it's boiling you'll see bubbles rise to the surface where as a simmer you should only see a constant flow of steam rising from the pot. Allow the soup to simmer over the low heat for at least an hour.

After the soup has simmered, season with salt and 1/2 teaspoon of pepper and  taste it!! I'm not going to give you a set amount of salt to use here because it honestly depends. Caramelized onions can be sweet so you do need a fair amount of salt, I usually start with a teaspoon and go from there. It all depends on how sweet the onions you used were and to your taste preferences. I've made this soup more times than I can remember and I never seem to use the same amount of salt.

Preheat the broiler on your oven to high. Fish out the two bay leaves and the stem for the thyme if you used fresh. Ladle to soup into crocks or some other kind of heat proof mug or bowl. Float two or three slices of baguette on the surface and cover with the cheese. Put under the broiler and keep a close eye on it. Once the cheese has melted and turned golden brown in some areas carefully remove. I like to add some fresh chopped parsley or scallions on top if I have them on hand. Either way, serve the soup hot and dig in!

Sorry for the sub-par photographs in this post everyone. I did have a quite a few pictures to show you the process of caramelizing the onions and a nice shot of the final result. For some reason my memory card on my camera acted up and I had to re-format it which resulted in loosing the photos. My friend and I, who is quite the cook himself, always send each other pictures of our dinners via text messages so luckily I had at least these two on my phone to share with you all. Anyway, time for the movie of the week - Midnight In Paris.

Midnight in Paris is the 2011 movie written and directed by the great Woody Allen. Owen Wilson plays a young American writer named Gil who is on vacation to Paris with his fiance Inez (Rachael McAdams) and her parents. Currently a successful screenwriter, Gil's true desire is write novels like his idol, Ernest Hemmingway. Gil gets captured by Paris' charm and sees the magic of the city as the perfect place for he and Inez to move to so he can find the inspiration needed to finish his book. Inez fails to see the same aspects of the city and she can't get back to Beverly Hills soon enough. One night after dinner, Gil passes on the invite from Inez's friends to go dancing and decides to walk alone back to their hotel. Unfamiliar with the city and a few glasses of champagne, Gil looses his way but in the same sense might have found what he's looking for. At the stroke of midnight, Gil somehow finds himself transported back to the 1920's when Paris was home to some the greatest writers, musicians, and artists the world has ever known. Midnight in Paris is a very charming film and one I think you'll all enjoy.

Movie Review - "The Artist"

Good Monday morning to all of you, hope you had an enjoyable weekend. Saturday night I was scrolling through some of the movies that Netflix allows you to watch instantly and I was surprised and intrigued to see "The Artist" starring Jean Dujardin, Berenice Bejo, and a cute little Jack Russell.

In case you have no knowledge of this film, it's a black and white silent film and it's the reigning winner of Best Picture at the Academy Awards. Wait....did I just say this was a silent film? Indeed, if you're looking to hear the same old cliché dialogue that seems to be used over and over again in romantic comedies you won't find it here. This is one of the best movies I've ever seen.

Set in the late 1920's out in Hollywoodland California, the story revolves around the life of a silent film actor named George Valentin (Dujardin). At the top of his game, George is the leading man in movies and is loved by all. While at a premier for a film, a young woman named Peppy Miller (Bejo) gets shoved from behind in the crowd and accidentally bumps into George. There is an immediate connection between the two and Peppy soon finds herself working alongside George on a movie set. 

George Valentin loves the movies he makes and wouldn't change a thing. However, the studio and the rest of Hollywoodland don’t feel the same way as the technology arrives which will allow actors to record their speech on film.Talkies are the new crave of the industry and the studio no longer sees the point to make films where the audience can't hear the actors speak. When George refuses to make talkies, he is soon forgotten and Peppy Miller becomes the face of the films. Though Peppy urges him to take on new talkie roles with her, George will risk everything he has to continue to make the kind movies he loves. The Artist is a touching love story not just between a man and a woman - but between a man and film making.

In a day when movies are far too often filled with computer generated scenes and endless over the top special effects, it's easy to lose sight that movie making is an art form. I have to say I was a skeptic of this film when I first heard of it. I didn't think it was possible to sit through a full length movie and never hear a word of dialogue until the final thirty seconds. The use of music, camera angels, and top notch acting makes this film the incredible experience that it is. I cannot urge you strongly enough to watch this movie no matter what your thoughts about it might be. "The Artist" is cinema magic and it's a prime example of whythe world fell in love with motion pictures nearly 100 years ago.

Twice Baked Yam Casserole

Hi all, and happy Friday to you. I first would like to send my apologies to anyone who stopped by Wednesday expecting to see my usual dinner and a movie post. The affects of hurricane Sandy reached all the way out here in North Eastern Pennsylvania and I was without power for a couple days. I would also like to take this time to send my thoughts out to any of you or your family members who were caught in the storms path.

Autumn may not officially end until late December, but as far as I’m concerned once all the leaves have fallen the season has ended for another year. It’s hard to believe but Thanksgiving is less than three weeks away!! Christmas and the rest of the holidays will be sneaking right up on us as well. For the month of November and December, as my Friday food posts I’m going to share with you some of my favorite side dishes and deserts to go with any holiday meal. We’re going to start with one of my new favorites, Twice Baked Yam Casserole.

 

Serves 12 (I usually use do 1 large yam per two people so adjust the recipe to however many you are serving)

6 large yams

6 tablespoons of butter

6 tablespoons of brown sugar

6 tablespoons of heavy cream

½ teaspoon of cinnamon

¼ teaspoon of nutmeg

1 teaspoon of salt

1 cup of chopped walnuts or pecans (optional)

1 bag mini marshmallows - If you have large marshmallows already at home just cut them into small pieces.

Pre-heat your oven to 375 degrees and wash the yams thoroughly. Take a fork or a sharp knife and carefully poke a few wholes into the yams. This will help them bake faster and will allow the steam to escape. Line a baking tray with tin foil and place the yams on top. Bake the yams for about one hour or until they are very tender when your piece them with a fork. The timing all depends on the actual size of the yam. Remove from the oven and allow the yams to cool slightly.

Once you can handle the yams, remove their skins and place them in a large mixing bowl. Add the butter, brown sugar, heavy cream, cinnamon, nutmeg, and salt. Use a hand mixer or potato masher to whip all the ingredients together. Season to taste.

Spread the whipped yams into a lightly greased 9x12 baking dish (Smaller or larger depending on how much you’re making.) Sprinkle the chopped nuts over top and then add the mini marshmallows. I add just enough so that the top is almost covered but you can still see the yams underneath it. Place the baking dish back into the oven and lower the heat to 350. Bake for about 10 to 15 minutes or until the marshmallows are golden brown.

Movie Preview - "Hitchcock"

Hi everyone! Just a quick post today and since it's Monday that means it's movie day! I want to give you guys a sneak peak at the upcoming film Hitchcock.

The name Hitchcock is synomous with movies - in particular horror and suspense. His use of camera angle to heighten suspense, anxiety, and fear along with innovative plot twists revolutionized the genre. The shower scene in the movie Psycho stands as one of the most memorable and famous scenes in cinema history. He's best known for the movie Psycho along with The Birds, North by Northwest, and Strangers on a train.

In his career, Alfred Hitchcock established himself as the greatest director of his time and his legacy has lived on since his death in 1980. His groundbreaking work has inspired past, present, and future directors of all kinds.

Scheduled to be released on November 23rd, Hitchcock is the new feature film starring Oscar winners Anthony Hopkins and Helen Mirren. Giving a glimpse into their lives during the time Hitchcock began working on the film Psycho and the turmoil and sacrifices they both endured to create it. I have to say, the preview alone is making me think both Hopkins and Mirren will be remembered when the nominations of awards such as the Oscars, Golden Globes, and Screen Actor Guild are given in a few months. Here is the trailer for "Hitchcock".

Apple Orchard Vinaigrette

 This is a great salad dressing for autumn and winter. The sweetness of the grated apple and the brown sugar won't overpower the dressing but add a great depth of flavor. If this sounds like a strange combination of ingredients don't worry - most people thought that too until they tasted it. My favorite salad to serve this over is just some Boston lettuce, some dried cherries, walnuts, sliced apple, and crumbled goat cheese. You can always add a breast of grilled chicken over top and serve this as the main course!
 
Makes about 1 cup of dressing

3/4 cups of Olive Oil
1/4 cup of Apple Cider Vinegar
1 shallot (Grated)
1 half of an Apple (Grated)
2 tablespoons of Brown Sugar
1 tablespoon of Dijon Mustard
Pinch of salt and pepper
Pinch of cinnamon

In a large bowl combine all the ingredients and whisk together. The Dijon mustard acts as an emulsifier. If you see that the dressing isn't quite coming together, add a touch more mustard and continue whisking.

Stuffed Pork Roast and "What Lies Beneath"

I'm a sucker for bread stuffing! It's my favorite dish on a holiday dinner table and I could make a meal alone out of it. The other day I woke up with a craving for it but instead of stuffing a chicken or a turkey, I thought I'd make a stuffed pork roast. Being in the last full week of October, I wanted to still take advantage of the delicious apples I'm able to find at the Pennsylvania orchards. Pork and apples are a classic combo so why not add some right into my stuffing? Sweet, savory, and delicious this pork roast is a great meal for any night of the week and any time of the year. I also have a great movie recommendation for you this week. Hey, we are a week away from All Hallows Eve so of course I had to pick one that might make you sleep with the light on for a night or two.

Stuffed Pork Roast - serves 4 to 5

3lb boneless pork roast
7 tablespoons of butter
1 large apple (diced)
2 shallots(diced)
1 clove of garlic (diced)
1 stalk of celery
5 slices of fresh bread cut into cubes
1 cup of chicken stock
2 tablespoons of Freshly chopped Parsley 
Salt and Pepper

Start by melting 4 tablespoons of butter in a medium sized skillet over medium low heat and sauté the apple, shallots, and celery until they’ve become tender – this will take about 10 minutes. Add the diced clove of garlic and cook for just about a minute. Next, add the freshly cut bread cups into the pan and mix everything together. The bread will quickly absorb the melted butter and all the flavors from the shallots, apple, and celery. Add the fresh parsley and stir in the chicken stock. Stir together so everything is incorporated and turn off the heat. Take a little taste of your stuffing and season to your liking with salt and pepper. Set the stuffing aside for now.

To prepare the pork roast:

Step 1: Slice about a half inch down from the top and make an incision almost completely across.

 

Step 2: Where the first cut ended, make the same kind of cut but going in the opposite direction.

Step 3: Your roast should look almost like an open book. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.

 

Step 4: Spread the stuffing onto the pork roast and roll the roast up starting at one end and ending at the other. Secure the roast by either using kitchen twine or sticking a few toothpicks where the edges come together. Season the top of the roast with a little more salt and pepper.

 

 


Preheat your oven to 400 degrees and melt 3 tablespoons of butter and 1 tablespoon of olive oil in a cast iron frying pan over very high heat. Take a few paper towels and pat the pork roast dry - this is very important because the meat won't sear properly if there is moisture. Once the pan is hot, carefully place the roast down on one side and leave it set. We are looking to get a nice golden brown crust on the meat, this should only take about a minute or less so watch carefully. Do this to all 4 sides of the roast and then transfer into your preheated oven. Roast the pork for 30 minutes and then lower the heat to 350 and roast for another 30 to 45 minutes. Use a meat thermometer to test the meat, if it reads between 150 and 160, remove the roast and allow it to sit for about 10 minutes before you start to slice. Don't forget to remove the toothpicks or twine before serving!

Dish up your plate with a side fresh green beans or any of your favorite vegetable. For my green beans I simply blanch them in boiling water for a few minutes and shock them in some ice water to stop the cooking. I saute a diced clove of garlic with some olive oil in a small pan and toss the string beans right in there. Just cooking them enough to heat the green beans through again. Season with salt and pepper. Serve this pork roast with a nice chilled glass of white wine and fire up that DVD or Blu-ray player because we've got a great movie to watch this week! I'm really excited to review and recommend one of my very favorite movies, What Lies Beneath.

What Lies Beneath is the 2000 film starring the great Michelle Pfeiffer and Harrison Ford. Directed by Robert Zemeckis, What Lies Beneath is a mystery/horror film that will leave you on the edge of your seats. When a series of strange events begin happening at the couples lake front home, Michelle Pfeiffer's character, Claire, believes her house is being haunted by a woman's spirit. Claire's husband Norman, played by Ford, doesn't believe his wife and fears the stress of their only daughter going to college is causing her to imagine things. Soon the events become more intense and Claire begins searching for the identity of the spirit that has evaded their home.

I'm not a huge fan of the horror movie genre, and while this movie might not be the most frightening film you'll ever see it still gave me a sleepless night or two after my first viewing. Pfeiffer and Ford are two of my very favorite screen actors and they both give great performances in What Lies Beneath. One thing I will say about this film is if you haven't seen the movie already - DO NOT WATCH THE TRAILER. Remember last Monday's movie post about how some movie previews give up way too much information?? Yup, this one falls into this category and gives away major spoilers. So instead of showing the trailer for the film like I usually do, here is a quick clip of one of Michelle Pfeiffer's encounters with her haunting spirit.