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Pork Roast Stuffed with Cornbread, Grapefruit and Cotton Candy
While it is posted under my name, anyone who knows me well knows I did not invent this dish or cook it. I did eat it, however, and it was delicious, despite the odd pink and purple tinges from the Easter-themed cotton candy. The chef is my husband, Alex Tanford, and I guarantee you he never anticipated cooking anything with cotton candy. A not to be missed opportunity squarely in the realm of the bizarre.
If you vote for this entry it will take you to the Philippa Guthrie fundraising page but don’t be alarmed. Your contribution will go to the cause. And after you vote and contribute for this, you can do the same for my cocktail entry, which IS mine.
Step one: Make cornbread (don’t use a mix or store-bought – too much sugar)
1/4 cup flour
3/4 cup yellow cornmeal
1/2 tsp salt
1 1/2 tsp baking powder
1 egg, lightly beaten
2/3 cup whole milk
1/2 stick melted butter (not too hot), plus 1 Tbsp to grease pan
- Preheat oven to 400.
- Mix dry ingredients together in a bowl
- Add egg and milk, beat with spoon until just moist – do not overbeat.
- Beat in melted butter. Do not overbeat – mixture should be grainy.
- Grease 8″ pan, add cornmeal mixture
- Bake 16-18 minutes. Remove, cool and crumble to make 2 1/2 cups
Step two: Make stuffing
2 bacon strips, chopped
1/2 cup diced celery
2 tablespoons diced onion
3 medium kale leaves (use real kale, not the stuff sold as “baby kale”)
1 teaspoon salt
1/4 teaspoon pepper
1/2 grapefruit cut into small pieces
3 sage leaves, chopped
- Fry bacon until crisp; add celery, onion and kale. Cook for 4 minutes. Let cool.
- In a medium bowl, beat the egg, add salt, pepper, bacon mixture and grapefruit.
- Add cornbread crumbs and toss.
Step three: stuff and roast the pork
1 pork shoulder butt roast (3 pounds), boned for stuffing
1 bag cotton candy
- Preheat oven to 325
- Fill pocket in roast with 1 layer of cotton candy and one layer of stuffing. Tie with string and place on a rack in a roasting pan.
- Roast at 325° for 2 hours
- Put any remaining stuffing into oven
- Bake 15 minute, remove, put some cotton candy on top of roast
- Bake another 15 minutes.
- Remove, let sit 10 minutes. Slice and serve.