Place the garlic cloves, salt, peppercorns and oregano leaves in a food processor bowl and process until the garlic is finely chopped. While the processor is running, add the olive oil and vinegar through the feed tube, blending until it forms a thick paste.
Place the pork in a large roasting pan fat side up and score the top with a sharp knife. Rub the garlic mixture over the meat. Refrigerate for at least 3 hours or overnight.
Cover the roasting pan with a lid or aluminum foil and roast the pork in a 350 degree oven for 2 hours. Remove the cover and baste the pork with the pan juices. Cook for 1 hour more, or until the internal temperature reaches 160 degrees.
Let the pork roast cool for 20 to 25 minutes, basting several times while cooling. To serve, slice the pork or pull it apart using two forks. Serves 12.
Tip: Pour the pan drippings into a fat separator. Pour the separated juices into a saucepan, add a splash of white wine and simmer until reduced slightly. Pour over the pork before serving.
Jayni's wine recommendation: 2009 Cline Ancient Old Vines Zinfandel.
Recipe adapted by Libby Smith, from Relish Magazine, courtesy of Coon Rock Farm, Hillsborough, N.C.
Preheat the oven to 400 degrees. Slice the tops off the tomatoes. Scoop out the pulp and seeds leaving the shell about ¼-inch thick. Lightly season the inside of each tomato with salt and pepper and set aside.
Cook the orzo in boiling, salted water until al dente (tender firm). Drain and place in a large bowl.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the garlic and chopped mushrooms and sauté for 2 to 3 minutes. Transfer the mixture to the cooked orzo. Add the olives, basil, chives and feta cheese and toss gently to combine. Season with salt and pepper. Spoon the orzo mixture into the tomato shells and sprinkle the tops with seasoned breadcrumbs.
Place the tomatoes in a shallow roasting pan and drizzle with 1 to 2 tablespoons of olive oil. Bake in a 400 degree oven for 20 to 25 minutes, until the tomatoes are soft and the tops are lightly browned. Serves 8.
Recipe by Libby Smith.
¼ cup graham cracker crumbs
Marshmallow Fluff Frosting:
Cupcakes: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using an electric mixer, blend in the oil, eggs, vanilla extract and boiling water until smooth. (Do not over-mix. Batter will be thin.
Line two 12-muffin tins with paper liners; spray the liners with non-stick cooking spray. Using an ice-cream scoop, fill each cupcake liner ¾ full of batter. Sprinkle 1 teaspoon of graham cracker crumbs on top of each. (Reserve the remaining crumbs.) Bake the cupcakes in a 375 degree oven for 20 to 24 minutes, until an inserted toothpick comes out clean. Remove the cupcakes from the tins and allow to cool completely on a wire rack.
Chocolate Buttercream Filling: Place the butter in a large bowl and cream until smooth. Combine the cocoa and powdered sugar in a separate bowl. Combine the milk and vanilla in a small measuring cup. Add the cocoa mixture to the butter, alternately with the milk mixture, beating until smooth after each addition. (If the mixture appears too thin, more powdered sugar may be added.)
To fill the cupcakes: Once cupcakes are cool, fill a pastry bag with the chocolate buttercream filling. Push the tip into the top of each cupcake. Squeeze gently while slowly drawing the bag upward out of the center of the cupcake.
Marshmallow Fluff Frosting: In a large bowl, cream together the marshmallow fluff and butter. Combine the milk and vanilla and blend the liquids into the fluff mixture, alternating with the powdered sugar, until well blended and spreadable.
Frost the cupcakes with the marshmallow fluff frosting. Sprinkle the tops with the remaining graham cracker crumbs. Makes 24 cupcakes.
Recipe by Lisa Marsden.