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Day Before the Celebration

Everyday Divas Celebrations
with Mimi and Sue
Italian Pot Luck

Pork Loin Roasted with Garlic and Rosemary

  • 2  2 lb pork loins
Butterfly the pork loins. Place the loin on a cutting board fat side up with the narrow side facing you.  Make a small cut 1 inch from the bottom along the long of the loin.  Continue cutting the loin and lifting the meat until there is about an inch left to cut.  Then stop cutting.  You want to be able to open the meat like a book.

  • 12 garlic cloves
Peel, finely chop and then rub into the chopping board with the flat side of the knife to create a paste.
  • 1/2 + cup rosemary needles
Finely chop and then mix with the garlic in a bowl.
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
Add to garlic and rosemary.  Mix with your fingers.  You want to create a paste the consistency of smooth peanut butter.  Divide evenly and spread on the inside (the "open pages") of the pork loin.  With the long side of the pork loin facing you tightly roll up away from you and tie with kitchen twine at 2 inch intervals.  When you roll the loin it will be about as big around as a pork tenderloin.  Wrap in plastic wrap and refrigerate. 

Caesar Salad
  • 2 lemons juiced
  • 2 garlic cloves minced
  • 1 tbsp dijon mustard
  • 2 tsp worcestershire
  • 2 tbsp anchovy paste
  • 1/3 cup of mayonnaise
Put all ingredients in a blender.  With the blender on low drizzle 1/2 cup extra virgin olive oil.
  • 1/4 cup grated parmigiano reggiano
  • couple of twists freshly ground pepper
Add to blender, mix and taste.​

  • ​2-3  5 oz containers baby greens and romaine lettuce.
Rinse and thoroughly spin dry.
  • 1 pint cherry tomatoes halved
  • 1/2 cup pitted kalamata olives
  • roasted red and green peppers
  • 1 small paper thin sliced red onion
Right before serving toss all ingredients in a very large receptacle and then split between two salad bowls.​

Pasta with Sun Dried Tomatoes and Goat Cheese

  • 1/2 + cups pine nuts
Toast in a dry sauté pan until lightly golden brown.  Watch them the entire time.  They toast quickly.  Pour out onto a plate to cool. ​
  • 1 1/2 lbs pasta
Add to a pot of salted boiling water.  Cook according to directions on package and drain.  Allow to cool to room temperature before mixing in the other ingredients.​
  • 1/2 cup extra virgin olive oil
Heat over medium low until slightly shimmering.​
  • 4 garlic cloves minced
​Add to oil and sauté until the fragrance is released.  Do not brown.
  • 2 jars sun dried tomatoes in oil
Drain and slice into slivers.
  • 1  8 oz goat cheese crumbled
Toss all ingredients together in a large bowl.  Spoon out onto a serving platter and garnish with curly parsley. ​

I would not bother butterflying the pork loin myself.  Get your butcher to do it for you.  


This caesar salad dressing is very similar to my recipe.  Kietryn adds dijon mustard and worcestershire.  I liked it so much, I'm going to start doing that as well.  


This is not your typical caesar salad but it was still delicious.  There are many garnishes not traditionally used.  I assume the mayonnaise is a substitute for the raw egg.  


Roasting the Pork Loin
Preheat your oven to 400 degrees.  Place the pork loins in a roasting pan with 2 cups of dry white wine.  

1 hour before you want to serve the pork loin start roasting it.  Allow it to stand for 10 minutes before carving into slices.  

Get a large pot of salted water boiling reduce to a simmer until you need it to boil your penne.


Lemon Drop Cake

Betty was certain to tell us that her cake was Martha Stewart's lemon drop cake recipe.  So, if you want an unforgettably delicious and moist cake, google Martha's recipe!

The Day of the Celebration


Get the Dinner on the Table!

Boil a one pound box of penne rigate according to the directions on the package.  While it's boiling, carve the pork loin, place on a platter and bring to the table.  Drain the penne rigate, toss with reheated vodka sauce and spoon into the serving bowl.  While you are doing this have others put the room temperature pasta and the salads on the table.  Divide the meatballs and sausage between two bowls, spoon a little sauce on top and bring to the table.  Sit down, relax, raise a glass to toast all the chefs and MANGIA MANGIA!!!