Black eyed pea pork soup

Save the juice from slow cooking a pork shoulder. Add a bag a dried black eyed peas to the juice and enough water to bring the level up a few inches above the dried peas. Bring to a boil and let sit covered for one hour. Add chopped carrots, a diced onion, a cup of chopped celery, left over chopped pork, sun dried tomatoes, some fresh sage and rosemary, a little salt and add white wine. Bring to boil, simmer for an hour or so. Eat. A heavy bread is a nice accompaniment.

pork shoulder instapot + herbs d' provence gravy

I made him wear this tonight (long enough to film) but I also made a gravy so it all works out.

Pork shoulder roast

Cheap white wine, maybe 1 cup?

Something sweet (I used agave syrup because it was there) heavily dashed in

1/4 of a lemon

Oregano

Herbs d'provence tbsp -ish

Put the roast in the pot on a the thing you can lift it out with, fat side up

Add wine, a scant  cup of water

Heavily salt roast, sprinkle with oregano, and some pepper. Just throw in the lemon.

Pressure cook (high) for 90 min. 

After venting pot pull out the roast. Pour 3 cups of juices (there should be a lot) into a shallow pan, high heat to cook it down. Add herbs d provence, salt to taste, 1/2 cup of white wine (you already know I didn't measure it) a pat of butter - let it start to boil down. Sprinkle in flour (using a little shaker with a mesh top works best for me) and whisk until just starting to thicken. You want this still a little translucent and not to thick. Done. It still has a very lemony fragrance but it wasn't overpowering and really worked with the lavender in the herb mix. Slice pork and pour on gravy. (Leftover pork shoulder works great with bbq sauce and pulled the next day)

angels on horseback

Apparently these aren't really Angels on Hirsebak - but I had them this way at Merroir in Topping and thought, I can do that. A little Googling informs me the name usually applied to bacon wrapped oysters. This is better.

Shuck fresh oysters, keep one on the half shell. Pour out some liquid if too much - but not all of it. Place an oyster size piece of prosciutto (or smaller of sliced Va ham) on each oyster. Then sprinkle with fresh sage, thyme, rosemary and chives chopped up. Then place a thin sliced of butter on top. All in a cookie pan with enough edge to catch any spillage. Bake at 350 to 400 about 10 minutes - just to when the ham starts to curl. Eat hot. Kiss the shell. (You'll want to). Best appetizer ever. And even better when the oysters are from here.