THE HOLIDAY FEAST CONTINUES WITH CHEF CHERISE, AS SHE JOINS HAMMER & ELLEN LIVE!

If it's Friday, you know what that means...Chef Cherise joins Hammer & Ellen J in the studio to cook up yet another Holiday-worthy culinary delight!!!

Pork Roast: Ingredients: 10 lb Pork loin I large onion sliced 6 garlic cloves minced 2 tablespoons Lawrys 1 Teaspoon Black pepper 1 cup Olive or vegetable oil Directions: Place the loin in a baking dish and pour the oil over the pork loin. Sprinkle the garlic and seasoning on the loin and massage them on the meat. Place the onions on top of the loin and refrigerate overnight. Remove the loin from the fridge and allow to sit out for half an hour. Preheat the oven to 400 degrees. Place the loin in the oven for 20 minutes uncovered. Turn the oven down to 325 and cook for another 35 minutes uncovered. Remove from the oven and baste it. Allow to sit for 10 minutes before cutting it.

Pernil (Spanish Pork) Ingredients: 1 Pork shoulder with bone 1 cup of minced garlic 2 cups Olive oil ¼ cup Oregano 3 packs of Sazon 1 teaspoon Adobo 1 ½ Tablespoons Kosher salt Directions: Rinse and pat dry the pork. Cut slits in the meat. Mince the garlic and stuff half a cup into the slits. Reserving the other half for the outside of the loin. In a bowl add the oil, salt, Sazon, Adobo, Oregano, and the garlic. Mix and Pour over the pork making sure it seeps into the slits. Cover in plastic, I use a plastic recycling bag and store for 3 days in the refrigerator. On the 3rd day, remove from the fridge and allow to sit for half an hour. Preheat the oven to 450. Place the pork into the oven for 20 minutes. Remove the pork and cover with foil loosely. Reduce the heat to 300 and cook for another 3 to 6 hours. Check the meat if it begins to pull away from the bone, and soft to the touch, then it is cooked.

And in the second half of the show, Hammer & Ellen J will have headline news, entertainment, politics and a whole lot more!!! To join us 319-527-6099.