Food fest dishes: Burgers, roasted pork

Try this dip, a perfect condiment with crabs!

Place mustard in mixing bowl , and add Mayo. Beat for one minute. Add remaining ingredients and beat until well blended and creamy. Chill, and cover until serving.

For onions:
Heat oil in a large skillet, add onions and salt, cook over low heat for 45 minutes. Stir onions every 10 minutes, being careful not to let the onions brown. After the onions have softened and have turned golden add the thyme & salt, cook 5 minutes longer and remove from heat.

For aioli:
Whisk egg yolks in a medium sized stainless bowl until light in color. Add garlic and begin to add the oil very slowly, in a thin stream, while beating. As the emulsion forms, oil may be added faster. Add the lemon juice and re-season with salt and pepper.

For burger:
Divide the meat into 4 equal portions and form each into a burger about 1 inch thick. Cook to desired doneness over a hot grill, preheated iron skillet or under the broiler. Top each burger with two slices of cheese and melt, place the burger on the bottom half of a toasted bun. Top each burger with a generous portion of onions and a heaping spoon of aioli.

Combine all the ingredients for the spice rub in a blender and pulse into a fine powder.

Generously coat the ham with the spice rub and allow to sit overnight.

The next day, rinse the spice rub using cold water, and then pat dry with paper towels. Season the ham with salt and pepper and a small amount of the spice rub.

Combine all of the vegetables and herbss for the mirepoix and place in the bottom of a large roasting pan and add the wine to the mirepoix. Place the ham on top and cover loosely with aluminum foil.

Roast for 3 hours at 325 °F until an internal temp of 135 °F.

Let rest at room temperature until an internal temp of 150 °F is reached.

Remove the ham from the pan and deglaze with the dark chicken stock, and strain. Reserve the deglazing liquid for serving.