<Back
  <

Next>
  >
The Day Before Our Celebration

Roast Pork Rub
  • 6 garlic cloves peeled and coarsely chopped
  • 1 tbsp fennel seeds ground to a powder using a mortar and pestle
  • 1 tbsp fresh rosemary coarsely chopped
  • 2 tsp black ground pepper
  • 1/4 cup extra virgin olive oil
Place all ingredients in a small jar and vigorously shake.  Refrigerate until ready to rub on roasts.

Before you go to bed, remove the roasts from the refrigerator, score the fat side and rub the paste on the fat and meat sides of the rib roasts.

Cover with aluminum foil and return to the refrigerator until 1 hour before you are ready to roast them.​


Mustard Sauce for Potatoes

  • 1 tbsp whole grain mustard
  • 1 tbsp Gulden's brown mustard
  • 4 tbsps extra virgin olive oil
  • 5 twists fresh ground pepper
Place all ingredients in a tightly sealed container and shake vigorously to blend. Refrigerate.

Potatoes

Scrub and thoroughly dry 4 lbs of baby yukon gold potatoes.  Place in a plastic bag and store in a cool dark place. 

Lemon Vinaigrette for Salad
  • 1/2 cup olive oil
  • 1/4 cup fresh squeezed lemon juice ( 2 lemons should yield 1/4 cup.)
  • 1/4 cup grated parmigiano reggiano
  • pepper to taste
Place all ingredients in a tightly sealed container and shake vigorously to blend.  Refrigerate.​


Thoroughly rinse and spin dry all of the lettuces.  Wrap in a paper towel, place in a zip lock plastic bag and refrigerate in vegetable crisper (bottom drawer).


Everyday Divas Celebrations
Sue does Easter Dinner