My husband loves meat.

I love potatoes …and bread…and veggies… and chicken and fish, and meat.

But not like Frank.

When we go out, he asks for his meat without seasoning.

Without sauces.  Without salsas.

But he does like gravy.

So when I made this roast, the gravy was acceptable.

I made a gravy using burnt sugar syrup and allspice as seasoning.

After taking the meat out of the pan and covering it with foil, I added 1 1/2 Tablespoons

of the syrup  ( I made the syrup here to use in a cake recipe)- then I added 3/4 cup of

broth to the drippings and stirred it with a whisk.  Heat the drippings back up and

then add 1/4 cup cold water with 2 teaspoons of cornstarch stirred into it.   Add salt

and pepper to taste, and simmer until thickened.  Then pour over sliced beef and

boiled potatoes before serving.

The gravy tastes caramelized but very savory.

…………………………………………………………………………………………………………………………..

more meat.

This is the pork shoulder I bought to make pulled pork.

Again- meat.

I rubbed it down with Hickory smoked salt  and put it into the

crock pot all day on low- about  8 hours.

Hickory salt with black Hawaiian lava salt rub.

Again- pulled pork with  barbecue sauce for me—- plain for Frank.

I use a bbq sauce with mango and guava in it- from the Dixie Bar and Grill in Hawaii-

Because it just makes it taste so very good.

I couldn’t even take the time to take a picture of Frank’s sandwich with plain

pulled pork- he likes it that way- but I was busy.

Eating mine!

Ingredients:

• ½ lb. ground pork
• ½ lb. ground beef
• 2 small, day-old rolls or 2 slices of bread
• 1 egg yolk
• 2 small onions, 1 chopped fine, 1 quartered
• 1 Tbsp + 2 Tbsp butter or margarine, divided
• 4 cups vegetable or beef broth
• salt and pepper
• 5 whole peppercorns
• 4  allspice berries
• 1 bay leaf (optional)
• 2 Tbsp flour
• 1-2 Tbsp lemon juice
• 2-3 Tbsp Golden Sherry
• 2-4 Tbsp sour cream
• 24 capers, drained

Method:

Soak the day-old rolls in water and squeeze almost dry.

Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent.

Cool, slightly.

Place the ground meats in a bowl, add cooked onion and the rolls, broken

in pieces. Add salt and pepper to taste, about ½ teaspoon salt and

¼ teaspoon pepper. Mix everything well by hand or with a spoon until

mixture can be formed into round meatballs. Add a few tablespoons

of broth if necessary to achieve this. Form 10-12 meatballs.

Bring the rest of the broth, with the cracked spices and second onion,

quartered, to just under a boil and add the meatballs carefully.

Cook until done, about 12 minutes. Remove meatballs and keep warm.

Melt 2 tablespoons butter in a pan and add the flour, making a roux.

Little by little, stir about 1 ½ cups of the meatball broth, strained,

into the roux, stirring to keep the sauce smooth. Add the capers.

Add the sherry and season the sauce to taste with lemon juice

and sour cream. Add the meatballs to the sauce and serve.

Add boiled potatoes,carrots and carmelized onions and a green salad-

And enjoy!