fall-apart roasted pork shoulder with rosemary, mustard and garlic

2 tablespoons chopped garlic

3 anchovies, rinsed

2 tablespoons chopped fresh rosemary

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

¼ cup olive oil

2 tablespoons coarse Dijon mustard

1 6-pound boneless pork shoulder, trimmed of excess fat and tied

In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. (If you don’t have a mini food processor, just mince the ingredients and then transfer them to a bowl. Use a fork to mash them into the olive oil.) Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.

Bring the pork to room temperature, which will take about 45 minutes to 1 hour, and toward the end preheat the oven to 450 degrees. Place the pork in a shallow roasting pan and roast, fat side down, for 30 minutes, until the top starts to brown. Turn the heat down to 250 degrees and continue to cook for 6 to 8 hours, until the middle of the roast registers 180 on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. About a half-hour before you are ready to call it done, pour off most of the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top.

When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450 and let it cook for another 15 to 20 minutes, to give the outside a crunchier texture.

Remove from the oven and let sit for about 20 minutes, especially if you have raised the heat at the end. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle a bit of salt on the sliced meat before serving, and pass the pan juices on the side to drizzle. Makes 10-12 servings.

Sheet Pan Chicken and Mushrooms with Parsley Sauce

I'd cut the oil back on this..........tasted great but my oven is a mess!!!! 

INGREDIENTS

• 1 1/2 pounds skinless, boneless chicken thighs

• Kosher salt
• Pepper
• 1/2 cup plus 2 tablespoons extra-virgin olive oil

• 1 pound mixed mushrooms, such as shiitake and cremini, stemmed and halved if large

• 1 lemon, thinly sliced, plus slices for garnish

• 1/2 cup finely chopped parsley, plus more for garnish

• 2 tablespoons red wine vinegar

• 1 large garlic clove, minced


HOW TO MAKE THIS RECIPE

1. Preheat the oven to 450° and place a large rimmed baking sheet in the oven to heat. Season the chicken generously 
on both sides with salt and pepper. Drizzle 2 tablespoons of the olive oil onto the hot baking sheet. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown. 

2. In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil, then carefully scatter 
evenly around the chicken in the oven. Roast for about 30 minutes, until the mushrooms 
and lemon are browned and the chicken is cooked through.

3. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt. 

4. Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table. 

   
   
   http://www.foodandwine.com/recipes/sheet-pan-chicken-and-mushrooms-parsley-sauce
   
   
   
   

I haven't posted in SO long but things we have had include
Onion Soup
BBQ chicken
Fritatta
Reuben Casserole
and

Spanish Chicken Thighs & Chorizo with Rosemary & Lemon

Ingredients

• 8 bone-in chicken thighs (6 oz. each)
• Salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 pound cured chorizo, casings removed, if needed, and chopped (I like Gaspar's or D'Artagnan), or bulk fresh chorizo, crumbled
• 1 onion, chopped
• 1 jar (7.6 oz.) roasted piquillo peppers in water, drained and coarsely chopped
• 4 sprigs fresh rosemary, leaves stripped and chopped (about 3 tbsp.)
• 4 cloves garlic, crushed
• 3 tablespoons tomato paste
• 1 cup white wine
• 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
• 1 1/2- 2 cups chicken stock
• Chopped flat-leaf parsley
• 2 tablespoons chopped hot pickled red cherry peppers
• 1 tablespoon EVOO
• Crusty bread, for mopping

Preparation

Preheat the oven to 450 degrees .

Preheat a large cast-iron skillet over high.

Season the chicken with salt and pepper. Add the olive oil to the skillet, two turns of the pan. Add the chicken, skin side down, and cook until browned, about 6 minutes. Turn over, sprinkle with the paprika and cook until browned, 2 to 3 minutes. Transfer to a plate. Add the chorizo to the skillet and cook, stirring often, until browned, about 2 minutes. Add the onion, piquillo peppers, rosemary and garlic; cook, stirring often, until the onion softens, about 3 minutes. Stir in the tomato paste, then the wine, lemon zest and 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be. Return the chicken to the skillet; spoon some of the sauce on top.

Roast in the oven until the chicken juices run clear when pierced with a knife, about 12 minutes. Douse with the lemon juice; sprinkle with the parsley and hot cherry peppers. Drizzle with the EVOO, one turn of the pan. Serve from the skillet, and pass the crusty bread for mopping.

http://www.rachaelraymag.com/recipe/spanish-chicken-thighs-chorizo-with-rosemary-lemon