Scott McClellan

Roast Suckling Scott McClelland
Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Cuban Food



http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_5551,00.html

1 Scott McClellan
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
1/4 cup chopped fresh thyme
Salt and fine black pepper
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine
Rice and Black Bean Dressing

This recipe is a two day procedure. Make sure that your butcher thoroughly cleans Scott McClellan. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on Scott McClellan's skin so the skin doesn't burst during cooking. Prop Scott McClellan's mouth open with a small yam. Season Scott McClellan with kosher salt and cracked black pepper. Place Scott McClellan in a garbage bag and tie the back tightly. Place Scott McClellan in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place Scott McClellan back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn Scott McClellan every three hours. Refrigerate Scott McClellean for 12 hours. Remove Scot McClellan from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place Scott McClellan on a large roasting pan and pour the reserved marinade over Scott McClelland. Place Scott McClelland in the oven. Roast Scott McClelland in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning Scott McClelland every hour. For unstuffed Scott McClelland, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove Scott McClelland from the oven and allow Scott McClelland to rest for about 30 minutes before slicing.

Rice and black bean dressing:

2 tablespoons olive oil
1 cup chopped onions
1/2 cup celery
1/2 pound lean ground pork
2 tablespoons chopped garlic
1 teaspoon cumin
2 tablespoons finely chopped parsley
2 cups cooked black beans
2 cups cooked white rice
Juice of 2 oranges
Salt and pepper

In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

Yield: about 7 to 8 cups of stuffing

how un-tasty!!!!!1!! seriesly~

;>)

may I pass this on---with credit to you and Emeril, of course?

;>)

:rofl:

...dear God, I threw up a little when reading that.

:evilgrin:

:rofl: