Not the story about the Easter Bunny or why PAAS decorated eggs nestled in a wicker basket filled with synthetic, colored grass and marshmallow candy PEEPS have anything to do with the original story.
Nope. I’m talking about story of Christ and the resurrection.
Easter Sunday is one the few times I remember the pews of our little Baptist church in Pacomia, California being filled to capacity with new visitors and returning members dressed in finery and the blooming fashions of spring. Back then, they reminded me of a flock of Monarch butterflies that were happy that they had finally emerged from their cocoons. Enthralled with their newly adorned wings, they wanted the whole world to see them. What better place to flutter those wings than at church, I thought. It was their annual rite and the once a year show was pageantry.
Growing up in a tradition African American family has its traditions. For Easter my mom either made us or bought us a special new outfit to wear to church.
Mine often came with the obligatory shinny shoes (which I still actually love) and a ruffled dress with a tie back bow. We looked like newly minted dollar bills, all starched and pressed for our close up. My siblings and I, along with the other church kids, would recite our pre-rehearsed Easter speeches before our proud parents and the church congregation. And if we forgot our lines, there was always someone standing in the wings to whisper our lines to us.
Easter dinner had its tradition too. In our home the star of the dinner was ham, each year without exception. Back then we didn’t have the honey baked version. It was your garden variety Farmer John ham. Mom would sometime try her hand at preparing a fancy glaze she had probably seen in a Better Homes and Garden Magazine or an episode of the Galloping Gourmet Show. I never liked ham much those days, no matter how it was prepared. I am still not much of a fan. But I would always wonder what it would be like to have a fancy roast for Easter dinner, you know like the ones you see in magazines or heard were served in pricey restaurants. For my working class, blue collar family, the cost of any such roast would have been equivalent to about half a day of my dad’s wages.
Now that I am all grown up, I’ve enjoyed many a fancy roast in fine restaurants and made a few at home. With Easter upon us and all the memories that it has conjured up for me, I wanted to share my signature Rub Crusted New York Strip Roast recipe. The use of Creole mustard and my Velvet Noir Gourmet Spice Rub and Seasoning takes it to new heights and creates a very flavorful crust that perfectly complements this delectable cut of meat. It you can’t try it for Easter, make it a point to try it soon for a special occasion or just because you and those you love are special.
Rub Crusted New York Strip Roast
4 garlic cloves, chopped
1 jar Creole Mustard
Velvet Noir Gourmet Spice Rub and Seasoning
1 – 4 to 5 pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
Pat meat dry with paper towels. Let meat sit at room temperature for at least 30 minutes if removed from the refrigerator. Generously rub Creole mustard all over meat. Press chopped garlic all over meat. Next, generously press spice rub all over meat.
Preheat oven to 450° Fahrenheit. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and serve.