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Emeril is joined in the kitchen by Kimberly Patton-Bragg, a bartender and beverage director of Palm & Pine, a beloved New Orleans restaurant, to craft a meal to pair with the perfect Sazerac. Emeril’s Drive Crown Roast of Pork recipe is perfect for a festive holiday or any special gathering. Crown Roast of Pork with New Orleans Oyster Dressing Yield: Serves 8 to 12 1 crown roast of pork (10 to 12 pounds; 16 chops), allowed to stand at room temperature for at least one hour before cooking 6 tablespoons olive oil 2 tablespoons minced garlic 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon finely chopped fresh sage 2 teaspoons finely chopped fresh thyme, stems reserved 2 teaspoons finely chopped fresh rosemary, stems reserved 1 teaspoon brown sugar Adjust oven rack to the lower third and preheat oven to 300 degrees. In a small mixing bowl, combine 3 tablespoons olive oil, garlic, salt, pepper, sage, thyme, rosemary, and brown sugar. Rub the salt mixture all over the roast. Add herb stems to bottom of a roasting pan and place roast on top of the herb stems. Place roast in oven and cook until an instant-read thermometer reaches 110 degrees, about 2 hours. Remove roast from oven and brush the top of the roast with the remaining olive oil. Increase the temperature of the oven to 500 degrees and return roast to oven. Cook until interior temperature reaches 140 degrees on an instant-read thermometer, about 30 minutes longer. Transfer roast to a cutting board, tent it with aluminum foil, and allow it to rest for at least 30 minutes and up to an hour before carving. After roast has rested, remove twine and slice between bones into 16 chops. Cook's Note: If necessary, you can ask your butcher to tie and “French” the pork roast for you. New Orleans Oyster Dressing Yield: 4 to 6 servings (about 5 cups) Butter, for greasing baking dish 3 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 2 tablespoons chopped garlic 3 cups cubed day-old bread 2 cups oysters with their liquor 1 cup chicken broth 1/4 cup chopped green onions 2 tablespoons chopped parsley 1 tablespoon Creole seasoning 1/2 teaspoon hot pepper sauce Salt and freshly-ground black pepper Preheat oven to 350º F. Generously butter a medium baking dish. In a large skillet heat oil over medium-heat and add onion, green pepper and celery and sauté, stirring frequently, 2 minutes. Add garlic and cook 2 minutes longer. Lower the heat and fold in bread cubes, oysters and their liquor, and broth until moistened. Add green onions, parsley, Creole seasoning, and hot pepper sauce. Season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes longer, or until golden brown and crispy on top. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks:
