Zuni Cafe pre-seasoning technique for crown roast a success!
After reading so many raves about Judy Rodgers' pre-seasoning technique for meats on CH, I took the Zuni Cafe cookbook out of the library a few weeks ago, searching for inspiration, and found it. My husband has been requesting crown roast of pork for YEARS for Christmas, so this year I gave in and ordered one. (Not a huge fan of pork, myself.) I was looking for seasoning ideas, and saw that her recipe for standing rib roast of pork had a nice combination-- chopped garlic, crushed fennel and coriander seeds, and liberal amounts of salt, smeared on the meat three days in advance. I did this and then yesterday (after brushing off the excess spices) cooked the roast in accordance with Mark Bittman's How to Cook Everything instructions. Granted, it was a gorgeous piece of meat to begin with, but I have never had a roast so completely permeated with flavor and deliciousness as this. It was AMAZING, and all my guests raved over the roast. It was even better than the prime rib roast I dry aged in my fridge for two weeks, a few years ago, and that's saying a lot, since my dessert island food would be beef.
Served it with roasted parsnips/carrots/caulflower in lemon oil and coriander, braised red cabbage, green beans, and a multigrain/sourdough/dried fruit/fennel/sausage stuffing. Yum.
So, hounds, many thanks for the cookbook and technique reccomendation!