Lisa 's Blog

Ages ago I worked in a kitchen with a wonderful Moroccan woman named Fatima. She had a thick Arabic accent that ladled her words with her native tongue.  She brought her lunch with her daily, and it was usually something leftover from dinner the night before. Something riddled with olives, and almost always, it had bits of these preserved lemons in it.

I could have taken fifty pictures of this beautiful dish. It sparkles like a treasure chest full of gems. It's flavors are savory and slightly exotic, and it makes a great side, or serve it with a salad and you've got a whole meal.

Oh how I wish there was some way to have you smell the deliciousness of this roast. It's intoxicating, plain and simple.  Pork may be called "the other white meat", but not the pork butt. First, let me dispel any notion that this is actually from the rear end of the pig. It is the butt of the shoulder, and somewhere along the line this cut of meat started getting called butt.  So back to the deliciousness. It's succulent, and juicy, and the garlic, sage, salt and mustard combine to create one of the most out- of -this -world crusts you will ever happen upon. In fact, I was so captivated by it's tasty magnificence, I was handing out nibbles before slicing and serving it and I forgot to take a picture of it out of the oven. I assure you, It was a culinary sight to behold.

Our first "Roasted Sunday" recipe is from the fabulous book, In the Kitchen with a Good Appetite by Melissa Clark. Our Sunday supper was composed of this chicken, caesar salad with the crispy dripping croutons, green beans and homemade baked mac and cheese made with Chapel's Country Creamery Talbot Reserve. There were definitely smiles all around!  Want to learn more about the terrific chickens that we deliver?