friday night lights...(pork, not pigskin)

i've been holding back a leg of pork from my marin sun farms' meat csa box for a worthy gathering (don't worry, i was storing it in my freezer). we were having our friends katie and matt over for friday night dinner, so i figured this was my chance.

i've been sort of, er, fantasizing about the green-garlic aïoli from our marin sun farms lunch, so i decided to make some to serve on the side, instead of having a gravy (which is, frankly, a PITA to make on our radiant-heat stove). i've also, uh, sort of been fantasizing about using my meat slicer, so i figured this was a good opportunity to kill two birds with one stone. (and un-hunh, thanks, yes, i *know* i need better fantasies, ok?) as for the rest of the meal, i made crispy potato pancake, roasted asparagus, and grilled up some diagonally-sliced baguette.

the roast came out pretty well, but i realized that night i should get a small roasting pan with a rack, because i only have a (huge, enormously) large roasting pan that's appropriate really only for, say, a thanksgiving turkey, and an oval baker, which is shaped in such an *unfortunate* way that makes fitting ANY kind of rack impossible. (soooo "unfortunate"....i mean, it's so unfortunate that i get to buy a new roasting pan.) i opted to roast the pork in my oval baker, only to have to switch it out towards the end to the (huge, enormously) large roasting pan because of the (shocking amount of) pan juices that came off of the mere 4-lb pork leg. i mean, when i tell you that sucker was SWIMMING, well, frankly i'd be lying, 'cuz it was DROWNING. i saved it just in time. now, i didn't have to do cpr on it or anything, but it was definitely a close one.

katie was in charge of dessert. she talked a big game a few nights before, claiming she'd bake brownies, but in the end she brought over a GIGANTIC TUB of mitchell's cookies & cream ice cream and sugar cones, instead. this change in her sweets strategy might have had something to do with the fact she arrived at our place slightly tipsy, but this is all just rampant speculation on my part. i mean, i have no idea whether katie can bake drunk. er, i mean "slightly tipsy." but, the ice cream was damn tasty. i'm eating some as i write, in fact. (curse you, katie sween, for leaving behind such delicious ice cream who calls my name from the freezer, no matter where i am in the house!!!! how does it know my name?!?! howwwwwwww?!?!?!)

recipe for friday's dinner below. timing wise, roast the pork first (obv); when it reaches about 150°F, start cooking the potato pancake. While you're resting the roast, bring the oven up to 450°F, and then roast the asparagus. enjoy!


Roast Leg of Pork
4 large garlic cloves, coarsely chopped
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano

4-lb leg of pork

Preheat oven to 350°F. Purée the first 6 ingredients in a blender, and then rub the mixture all over the roast. In a roasting pan, place pork leg on rack and roast until meat thermometer registers 160°F. Remove from oven and let stand for 15 minutes. Transfer roast to a carving board and slice thinly across the grain. (Break out the meat slicer if you have one!) Serves 4-6.


Green Garlic Aïoli
1/2 cup extra-virgin olive oil
4 stalks green garlic, chopped (light green and white parts only)
1 tsp coarse kosher salt
1 cup mayonnaise
3 tsps fresh lemon juice

In a food processor, blend olive oil, green garlic, and salt until garlic is minced. Add 1/4 cup mayonnaise and blend well. Transfer to bowl; whisk in remaining mayonnaise and lemon juice. Cover and chill for at least an hour.


Crispy Potato Pancake
2 lbs Yukon Gold potatoes, peeled and coarsely grated
1 cup grated Parmigiano-Reggiano
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper

Extra virgin olive oil

Using a salad spinner, spin potatoes to remove excess liquid, then transfer to a bowl. Stir in cheese, onions, salt and pepper until well blended.

Heat oil in 10" skillet over moderate heat until hot. Add potato mixture, then press firmly into a round cake. Cover skillet and cook potato cake until underside is crusty, 10-12 minutes. Slide out onto a plate and then invert skillet over potato cake and flip into skillet. Drizzle oil around edge of cake, then cover and cook another 10-12 minutes. Slide potato cake onto serving plate and cut into wedges. Serves 4-6


Roasted Asparagus
1 1/2 lbs asparagus, trimmed
1 tsp salt
1/2 tsp pepper
Extra virgin olive oil

Preheat oven to 450°F. Arrange asparagus in a single layer in a roasting pan. Sprinkle salt and pepper evenly, then drizzle with olive oil. Roast for 10-15 minutes, until asparagus is just tender. Serves 4.