576002 Sat Nov 29 10:53:11 -0800 2008 11 31 Home Cooking 0 4208245 Here's the full title: Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette and recipe: http://www.epicurious.com/recipes/food/views/Smoked-Paprika-Pork-Rib-Roast-with-Sherry-Raisin-Vinaigrette-233307 Since the pork is served with a vinaigrette, I was thinking of some greens, sliced cabbage, or grilled romano beans... whatever I may find that looks good at the farmers market, and perhaps some roasted Yukon potatoes. However at this point, we are a tad potatoed-out after Thanksgiving, so I'm hoping to gather some inspiration from you all. My SO is not a dried bean fan. Some sort of rice option comes to mind. I do have bomba and another kind of valencian rice. I was also wondering wondering about how farro, done farroto style might work. What do you think, or what comes to mind when you read the recipe? Thoughts, reactions, suggestions? Thanks in advance, Sou Sat Nov 29 10:53:11 -0800 2008 153308 souvenir 1 4208861 I make this a lot and serve it with polenta. The flavors of the pork roast go well with corn. A spicy rice dish (tomato-based Spanish) also works well. Sat Nov 29 17:17:24 -0800 2008 4208245 18222 maria lorraine 2 4209006 Mmmn... polenta. Hadn't thought in that direction. Will also peruse some of my Spanish cookbooks for spicy rice ideas, though I think the polenta direction is going to win this time, thanks! Sat Nov 29 18:50:12 -0800 2008 4208861 153308 souvenir 1 4208982 Short grain rice is often used in Spain. If cooked in that wide paella pan, the dish is named after the pan, but when cooked in a deeper layer, it goes by a more generic name, aroze or arrozes. They can be dry, moist or soupy. In contrast to Italian rissoto, they generally are not stirred. Here are a couple of examples http://www.tienda.com/recipes/pebbledrice.html http://www.tienda.com/recipes/ricezamora.html Sat Nov 29 18:31:06 -0800 2008 4208245 12139 paulj 1 4209718 Couscous (especially the large pearl Israeli couscous) cooked in broth pilaf style with mushrooms and minced veg. Sun Nov 30 09:19:57 -0800 2008 4208245 225234 KiltedCook 2 4209868 I had thought of couscous, but not Israeli variety, thanks! Two of the dinner guests hate mushrooms, sigh. Perhaps something like this: http://www.marthastewart.com/recipe/israeli-couscous-pilaf the spices echo the rib rub, so should work nicely with the vinaigrette... Sun Nov 30 10:51:58 -0800 2008 4209718 153308 souvenir 1 4210268 I recently had a fantastic side of Garlic Breadpudding (it was cooked in a cupcake pan) - it was soooo delish that it inspired me to do one for thanksgiving that came out fantastic - Mushroom and Fennel Breadpudding. I know you said no mushrooms but there are other great savory bread puddings that you could do - maybe a corn would pair great with your pork roast: http://www.cookinglight.com/food/kitchen-assistant/savory-bread-puddings-00400000001335/ Sun Nov 30 15:06:18 -0800 2008 4208245 49588 lexpatti 2 4210276 What's the difference between a savory breadpudding and stuffing? I suspect the amount of egg binder. Sun Nov 30 15:14:22 -0800 2008 4210268 12139 paulj 3 4211112 egg and the presence of milk (in the bread pudding), wouldn't you think paulj? this looks good, too, for another occasion calling for a savory bread pudding: http://www.epicurious.com/recipes/food/views/Savory-Bread-Pudding-with-Mushrooms-and-Parmesan-Cheese-236494 Mon Dec 01 02:08:16 -0800 2008 4210276 105717 alkapal 3 4211415 yes, believe it's the cream/eggs making a custardy like bottom. Mon Dec 01 07:35:44 -0800 2008 4210276 49588 lexpatti 1 4211109 while from a different food tradition, i thought of an herbed spaetzle. http://www.epicurious.com/recipes/food/views/Herbed-Spaetzle-230993 i think fried polenta triangles would be good, too. what about a fennel tart? http://veganvisitor.wordpress.com/2007/11/25/easy-caramelized-onion-and-fennel-tart/ http://www.epicurious.com/recipes/food/views/Leek-Fennel-and-Poppy-Seed-Tart-5214 Mon Dec 01 02:02:59 -0800 2008 4208245 105717 alkapal 1 4211504 Thank you all for the suggestions. We decided last night to opt for very plain sides, in order to let the dry rub flavors as well as the sherry/shallot/raisin vinaigrette be the stars for the first time making this recipe. So with that in mind, we made couscous cooked with olive oil, salt, pepper; and then drizzled with some of the shallots and raisins from the vinaigrette. The vinaigrette was also used on the pork, as well as on a salad of spinach and arugula. I really liked the raisins flavored by the vinaigrette, and how it worked with the pork. The pork turned out really well, though I think I overdid the amount of dry rub on the roast. Next time I will not be quite as diligent about packing it on so thickly. I imaging we will be making this quite often and so will be using a lot of the side ideas suggested. When I can face mashed potatoes again, I am thinking of trying a sofrito flavored mash. I can also see any number of roasted or grilled veg. Mon Dec 01 08:15:30 -0800 2008 4208245 153308 souvenir