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fall dinner, country style

post #1 of 10
Thread Starter 

Okeydokey,

Hello

 

I'm making a dinner for 6 and will roast a pork loin and wanted to have a 

second meat with it.

 

My question is:

What meat would go with roast pork?

 

I'm going to have two grains and 4 vegetables, all fall/winter, carrots,

squash, parsnips, etc.

 

I wanted to have 2 of everything as opposed to a typical dinner of

one meat, one starch etc.

 

Any ideas most appreciated.

Pork and what???????

post #2 of 10

Are you planning to serve it all at once, or do a soup course, a salad course, a fish course, then the pork?  Lamb might be a good match but it is often thought of as more a springtime thing, not fall.  Chicken and turkey are similar to pork, maybe duck?

 

mjb.

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post #3 of 10
Quote:
Originally Posted by teamfat View Post
 

Are you planning to serve it all at once, or do a soup course, a salad course, a fish course, then the pork?  Lamb might be a good match but it is often thought of as more a springtime thing, not fall.  Chicken and turkey are similar to pork, maybe duck?

 

mjb.

 

As mentioned by team fat , duck may actaully be well suited for this event , isneatd of going turkey or chicken. 

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #4 of 10

Another option to go with the pork - pork!  As in the roast loin with, say, a gingersnap gravy, and grilled bratwurst with a nice kraut and onion medley, topped with another form of pork, bacon.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 10

Chicken will be perfect for successful fall dinner but it’s up to you! I've already tried and it is as delicious as duck one :)

post #6 of 10

I'm thinking ham. Fresh pork and ham are quite different in taste and texture and even visually.  Or a beef roast, an eye round probably would be best since it mirrors the size and shape of a loin.  Do you have 2 ovens?  Most meats will contradict the cooking times of others.  so again I mention the ham as it can be made ahead and slightly warmed while the loin is resting.  

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 10
Are you a fan of Cornish game hen? 3 of those spit down the middle would feed 6 nicely and it isn't turkey, or duck(since you see a lot of that this time of year)
post #8 of 10

Are you doing bone in pork loin?  You can French the rib ends for a classier look and frankly meat on the bone tastes better IMO. 

 

Another thing you can do is french the ribs back to the loin and make sausage with the trimmings.  I make sausage rolled up in plastic wrap then poached till it sets.  Once cool you can unwrap it and brown it in a pan.  Mix in some chorizo, a brunoise of mirepoix and garlic and you have a great sausage.

post #9 of 10
Oh my lord Mike9. Sausage inspiration. Never thought about how easy homemade sausage could be. Thank you smile.gif
post #10 of 10

It's already mentioned, but pork goes best with... pork. More specific with things like bacon, chorizo, airdried or cooked ham, pâté...

I like to stuff the pork by cutting it open (1st picture) or making holes in it (2nd picture). Stuffing combinations are endless and only limited by your imagination. Sage, onion and garlic are my favorites. Sometimes you need to panfry the stuffing before adding it.

Most important; let the meat rest in aluminum foil for quite a while when done, it tenderizes the meat and keeps all juices inside!

Another suggestion; keep it simple. Most veggies in both pictures are steamed or blanched or cooked seperately, then reheated in butter flavored with sweated shallot, s&p and nutmeg. Pork loooooves nutmeg!

Last suggestion and often forgotten; make a simple sauce but be sure to have enough; pork without a sauce doesn't work in my book.

 

Stuffed pork fillet with broccoli, Brussels sprouts and potato

 

Pork filet and "primeur" (early) vegetables 4

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