A #GlutenFree Pork Roast made with Meyer's Smoke House Dry Rub and Prosecco

So as you know we have a fabulous giveaway going on until September 12, 2012 with Meyer's Smokehouse. When I first received my fabulous BBQ extravaganza feast from Meyer's smoke house. I was lucky enough to have defrosted a Pork roast the night before. So I was very lucky and I quickly started my Pork Roast.

I love to make a roast because it's a meal that keeps on giving! With this roast I also made a Pulled Pork Sandwich which I will post on Tuesday plus a Pork Enchilada Casserole similar to my Chicken Enchilada Casserole that I will post Thursday.

Tip of the day: Buy a extra large pot roast and cut it in 2 pieces and freeze when on sale then you have 2 dinners that won't go to waste. 

A Pork Roast made with Meyer's Smoke House Dry Rub and Prosecco Ingredients:

1 Pork Roast

3 tablespoons of your favorite Extra Virgin Olive Oil

3 tablespoons Texas BBQ Rub

Salt and Pepper to taste

1 bottle of Prosecco ( minus one glass for me to enjoy while you are cooking)

3 cups water

1 Jar of Meyer's BBQ sauce for garnish

Equipment Needed:

Meat Thermometer

Roasting Pan w/ rack

Foil for Roast so doesnt dry out.

Take Pork Roast out of freezer and defrost to room temperature, then add olive oil.

Next add Meyer's Texas BBQ Dry Rub.

Pour Water and Prosecco in bottom of Pan. But make sure you pour yourself a glass first. I strongly believe if you don't like the taste of the wine when it's in the glass you won't like it infused into your food.

Place a Meat Thermometer into the center of the roast. Not everyone's oven cooks the same so I strongly recommend you buying one of these.  Cook until it reaches 151 degrees. then let sit for 20 minutes before slicing up.

Enjoy,

Sheila Fretz

#GlutenFree Italian Style Baby Back Ribs #SundaySupper

Some of you might not know me, my name is Sheila Fretz and  I am new to the Sunday Supper Group. I focus on Gluten Free recipes that are simple and super easy but not super fancy.  This Sunday Supper, we will be cooking with the Schlossadler Family of Wine and look forward to breaking bread with you!   We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines. 

I love a good Sunday Supper with me and my family, every Sunday when I was growing up we had to be home for Sunday night Dinner. No matter where we were my Mother took no exceptions to the rule. So when I was given this beautiful bottle of wine;  I immediately thought of our fabulous Sunday Suppers with the wine a flowing. So as soon as I opened this fragrant bottle of Pinot Noir; I knew I must make something new with it because my philosophy is if it taste fabulous your food will too. So I immediately poured a glass of wine for myself and looked in my freezer to see what I could make.and this is what I came up with.

Serves 2 to 3 (recipe may be doubled by doubling meat proportions.)

Italian Style Baby Back Ribs
1 Half Rack of Baby Back Ribs
2 teaspoons salt
2 teaspoons pepper
2 teaspoons basil
2 teaspoons Thyme
2 teaspoons Sage
2 teaspoons garlic powder
1 jar of your favorite marinara sauce
1 16 oz can of Stewed tomatoes
2 cups of Santa Barbara Pinot Noir
2 Tablespoons Olive Oil
1 Bag of Gluten Free Pasta

In a large Skillet heat up Olive Oil.On Stove and preheat oven to 300 degrees. Season meat on both sides with salt, pepper, garlic powder, basil, thyme and sage. 

Brown all sides of ribs

Add 2 cups of wine almost a half of a bottle you will have lots of steam.

Once steam vanishes and wine is boiling  pour stewed tomatoes on meat,

then marinara and place in oven for 3 hours.

Cover and place in oven for 3 hours.

About 15 minutes before you serve make gluten free pasta according to directions and serve with extra sauce.

Tip I always cook my gluten free pasta in half beef broth half water. Gives it more flavor.




Enjoy this fabulous Sunday Supper hope to see you again soon and don't forget to enter my giveaway with The Cake Crate in honor of my 2nd
Blogaversary.

Make sure you check out the blogs of the other #SundaySupper participants!  

The talented group of Sunday Supper Bloggers have developed fabulous recipes and can’t wait to share these wines with you:

1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
2. 2010  Ernst Holler, Blaufrankisch, Burgenland
3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough

We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.

• A Midsummer’s Picnic w/ Wine by GirliChef
• Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
• Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
• Wine & Dine with Schlossadler International Wine Club by Wine Everyday
• Elegant Pot Roast by Daily Dish Recipes
• Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
• Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
• Pork Piccatta by Family Foodie
• Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:

• Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
• Red, White and Cordon Bleu by Cindy’s Recipes and Writings
• Peppercorn Steak by Doggie At The Dinner Table
• Chicken Florentine by There and Back
• Penne Rigate with a White Ragu Sauce by Momma’s Meals
• Moules a la Provencale by The Girl in the Little Red Kitchen 
• Delicious BBQ Ribs by Pippi’s in the Kitchen Again
• Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
• Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
• Roasted Sausages and Grapes by Comfy Cuisine
• Rice with White wine and black olives by Basic N Delicious
• Beef Stroganoff  by From Fast Food to Fresh Food
• Strawberry-Pink Champagne Sorbet by  The Messy Baker Blog
• Italian Style Baby Back Ribs by Cooking Underwriter 

• Muscat and Raspberry Cake by Happy Baking Days 
• Pretty in Pink Champagne Macarons  by Crispy Bits & Burnt Ends
• Late Harvest Citrus Cake by Vintage Kitchen Note

Wine Pairings by  ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.

Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.

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Twitter @schlossiwines 

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Website: www.schlossadler.com