Tex_77 Yours is much more impressive than mine. I only cooked for 3 people. Prime rib, mushroom risotto and roasted broccoli with gouda cream sauce. !

People on this site and the Sausage Makers FB site are continually having all sorts of fun. It always amazes me that the people who say: Oh, that’s way too much work will always want you to give them your sausages or creations. Then, when you say NO (because of their attitude), you’re the bad guy. Keep up on the making of new creations Retired RailRoader and many others.

Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.

Tex_77 And those same people get offended when they’re thinking “you think you’re the only one that can cook”. Then, when you do it and blow their doors off, they go in hiding. My daughter always laughs when the sister-in-laws put me in thanksgiving jail and would only assign me an appetizer. Well, everyone filled up on the appetizer and didn’t eat much of the main. Then, the next year, they assigned me the salad. Same thing happened. We laughed very hard when they assigned me to bring bread the next year. My place is too small to have the whole clan over. So, when I’m docked for overshadowing their main, I just have fun with them and bring a smattering of good bourbons.

Chef requested this recipe be posted within this category. Originally was posted to “what did you cook today”.
Porchetta Filling directions:
Sweet Desert Wine- Vin Santo: 4.75 ozs
Ground Pork: 11.9 ozs
Panko: 4.8 ounces
Pine Nuts Toasted : 4.8 ozs
Yellow Raisins: 4.8 ozs (Soaked in wine)
Garlic: 8 cloves
Onions Diced: 3 onions
Sage Dried: 1.35 Tbls
Parsely Dried: 1.35 Tbls
Rosemary Dried: 1.35 Tbls
Olive Oil: 3 Tbls
Pork Belly: 5.2 lbs (Butterflied)
Pork Loing: 3.7 lbs (Butterflied)
Instructions for the Stuffing:

1. In a large skillet on medium heat, saute onion in olive oil for 10 minutes; add garlic and saute for 30 more seconds (Both should be softened but not coloured)
2. Turn heat down to low; add ground pork
3. Quickly break pork into small pieces to combine; add pine nuts, raisins, sage, parsley, and rosemary
4. Season with a good sprinkle of salt and pepper; pour in a splash of Vin Santo wine, stir well and remove from heat (do not cook ground pork, just separate it for the stuffing)
5. Add panko; combine well
6. Season with salt and pepper
   nstructions for the Pork:
7. Set belly skin side down; with a sharp knife, score belly flesh in a checkerboard pattern 1/3" deep to enable even cooking
8. Flip belly skin side up; poke dozens of 1/8"-deep holes through skin all over belly (when you think it is enough, do more)
9. Optional: using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
10. Turn belly to be skin side down; generously salt both it
11. Season loin; sprinkle inside of each with 30g or Vin Santo Wine
12. Arrange loin down middle of belly; top with stuffing
13. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals, very tightly
14. Trim twine; transfer roast to a wire rack set in a rimmed baking sheet
15. Preheat oven to 500°; season porchetta with salt
16. Roast on rack in baking sheet, turning once at 15 minutes, for 30 to 40 minutes, until golden (the oven will be a huge mess, so best to do this step outside on the grill)
17. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta every 20 minutes for one more hour, or until an instant-read thermometer inserted into center of meat registers 145°
18. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10-15 minutes more
19. Rest for 30 minutes; sing a serrated knife, slice into 1/2" rounds

zbigjeff

badfire2625 Darn, did I read that one wrong. Thinking I need a long pour to straighten my eyes out. Yikes!!!

alanburkholder Did the same with a different group. Smoked a Porchetta, made Antipasto salad, Gremolata, Pork Gravy and Slovenian Plum Dumplings for a small gathering. Yep, everyone ate very well.

calldoctoday The reason most people eat out a lot is because they don’t know how to create and/or don’t want to bother with it. Those people were totally frustrated with the isolation this year. I viewed them in the warehouse stores and food chains buying up all the completely finished food products. It was hilarious. I’ve always advised when asked that decent to gourmet is about 5-10 mins extra. Keep up the cause my friend. Oh, btw, you’re correct on the “uppity”. More than half of the extremely special foods in restaurants are done at the “local” places that don’t require a coat and tie.

It’s difficult to keep up with all of your creations. Mine is just a simple deboned chicken thigh, seasoned with homemade Creole Seasoning, stuffed with smoked gouda and wrapped in hickory smoked bacon.

Stanct58 Those are alllll gooood choices (Redbreast, Yellow Spot, Tullamore Dew). Also, the Jamison Cask bottles (IPA and Stout) and Black are really smooth. Always mix it up with many bourbons and scotches. Like to keep the taste buds rockin’.

PapaSop I’m waiting Daddy. Poor dogs. They can smell the OMG going on.

Tex_77 Hey, did you just bake in an oven , pressure cooker or did you fry it? Looks very good and you should get royalties showing the end result. Well done my man.

Tex_77 Hail YES. Great flavor combo from stem to stern.

Joe Hell Coffee is not for everyone. In my world, I treat it as a delicacy and have around 2 cups in the morning to ease into the day. I roast 50% of my intake and try different beans from around the world. This week it’s Tanzanian Peaberry (dark roast) and Ethiopian Yirgacheffe (medium roast). Like different culinary foods, each has their “certain” qualities. Then, I move to a Lake Erie highball (aka: water) and then either wine, beer or bourbon OR… in the late-afternoon/evening while designing what’s for dinner. Hoping you have a good rest of your day.

badfire2625 Darn, did I read that one wrong. Thinking I need a long pour to straighten my eyes out. Yikes!!!

badfire2625 Never had the “coffee or die”. Local craft beer?

Tex_77 That’s all my one bud will drink. Period. I’m more of a craft beer person. I don’t drink beer a whole lot. But, do enjoy it with a nice pour (usually bourbon. But, not stuck on that only)

Murray Leib And then the heart surgeon brigade headed to your place. What a way to GO!

Tex_77 That’s a wonderful trip through the stables. I’m tasting your combo of seasonings and accoutrements virtually and the old mouth is watering. Very good choices.