This is one of the most delicious recipes and the meat can be used in so many ways after the original meal. You can make pulled pork and porcini gravy over grits/polenta, pulled pork sandwiches with BBQ sauce, tacos, as a topping for fresh pasta, empanadas, tostados and tamales among other things. The spices in the porchetta filling are distinctly Latin and permeate the meat along with the smoke. Keep in mind that “Latin” includes Italy as well as Latin America. If you do not have a smoker, you can get the flavor by Braising the butt with liquid smoke and beer in a slow cooker or oven before you add the bourbon and do the second braise.
I have not posted in several weeks. I had a knee injury that kept me from doing a lot of cooking. It is getting better or at least the cortisone injection is making it feel that way. It is good to be able to stand for more than a few minutes again. Meanwhile the Low Country is in it’s early summer glory after we suffered through an unusual plant killing winter. It is so great to see green and blooms again.
Smoked Butt Porchetta Style
- A large, well marbled pork butt (shoulder) with the fat on one side. Bone in is fine.
- 1 large bunch of flat leaf parsley
- 1/2 cup cumin seeds
- 1/2 cup fennel seeds
- 1/2 cup corriander seeds
- 12 cloves of garlic
- Olive oil
- 1 Cup of Bourbon for braising
- Put the seeds in a dry non stick pan and toast till you start to hear them pop. Remove and allow to cool
- In a food processor place the parsley, garlic, cooled seeds and a drizzle of olive oil. Pulse till a thick paste is developed. You may need to add more oil to make a paste.
- Place one inch deep and wide slits all around the meat about 1″ apart.
- Fill each slit with the paste. If there is any paste left, rub it all over the meat.
- Place the butt fat side up in the smoker on lowest temperature. I used apple wood this time, but I often use maple or cherry.
- Smoke for 8 hours do not let the heat get higher than 250.
- Remove to a dutch oven or slow cooker pour the bourbon over the meat and cover. Bake on lowest temperature the oven will go to for another 8 hours or if using a crock pot, leave the lid slightly ajar. Cook on low for 10 hours.
I made a gravy using porcini mushrooms the drippings from the meat (removed fat by chilling) and some cornstarch. For the first meal I served it with polenta/grits and it was delicious. Then on the next day we had pulled pork sandwiches and a few days later, we are having pulled pork tacos!
Bucatini is one of my favorite pastas. It is a long noodle (#6) and it is hollow. This makes a chewy and delicious pasta dish. The first method is with bread crumbs, garlic, olive oil and herbs, topped with cheese and bread crumbs. The second has a sauce of butter roasted tomatoes with anchovies and garlic. Both are super fast and easy. Both have two layers of garlic flavor, utilizing fresh garlic and Vik’s Garlic Fix, one of my favorite products.
Bucatini with Bread Crumbs and Garlic, serves 4
1 cup fresh bread (Italian or sourdough is best for this) crumbs toasted in a pan with 2 TBS butter
10 cloves garlic, chopped
2 TBS Vik’s Garlic Fix
1 TBS fresh cracked pepper
1/4 cup olive oil
1 bunch of fresh parsley or 1/4 cup dried parsley
crushed red pepper flakes to taste
1/4 cup parmigiana, grated
1/2 package bucatini pasta, cooked al dente
The sauce is made as the pasta cooks. While your pasta is boiling place the olive oil, Vik’s and the red pepper in a frying pan and sear till the garlic is soft and lightly browned.
When the pasta is done strain and toss with the sauce. Add salt and pepper to taste. Then add the cheese and top with bread crumbs and parsley! It is delicious!
Next method: Butter Roasted Tomato Sauce, serves 4
8 cloves of garlic
1 TBS Vik’s Garlic Fix
2 cups cherry tomatoes
1 28 ounce can of chopped tomatoes (and juice)
6 small anchovies in olive oil
1/4 cup Sweet Onion Sugar
2 Tbs Italian Herb Blend
6 Tablespoons of butter cut into small pieces
Salt and Black pepper
1/2 package Bucatini Pasta, cooked al dente
Fresh Italian Parsley or Basil for garnish.
In an oven proof pan with deep sides, place all ingredients. Roast at 350 degrees for 40 minutes. After removing from the oven, smash the garlic, tomatoes and anchovies with a fork to achieve a thick chunky sauce. Toss half of the sauce with the bucatini and a ladle of pasta water. Then dish up and put remaining sauce on the pasta. Garnish with the fresh herbs.
This dish is simple and yet one of the best dishes I have ever made. The flavors come bold and subtly, rich and satisfying and engagingly interesting at the same time. The inspiration came from Jerusalem by Yytam Ottolenghi and Sami Tammi. I added Meyer lemon, olives (black oil cured and green pitted) and used half of the chicken of their recipe. I also used more olive oil and less water than their recipe. So you can just add more chicken if you want to serve four people. You can Also use a whole chicken cut up instead of thighs.
- 1 # Jerusalem artichokes (sun chokes) peeled and cut into quarters
- 3 tablespoons lemon juice (I used Meyer, but any lemon juice is fine)
- 4 bone in chicken thighs
- 6 large shallots cut in half
- 12 cloves garlic peeled
- 2 medium Meyer Lemons, cut in half and then sliced thinly (you can use other kinds of lemon)
- 1 teaspoon saffron
- 1/4 cup olive oil
- 1/2 cup cold water
- 2 tablespoons pink pepper berries crushed
- A hand full of olives (I used black oil cured and green)
- 1/4 cup fresh thyme leaves (I used lemon thyme)
- 1 cup (yes that is a lot) fresh tarragon leaves, chopped
- 2 teaspoons salt (I used Murray River)
- 1/2 teaspoon freshly ground black pepper corns
- Put the chokes in a sauce pan, cover with water and add half of the lemon juice. Bring to a boil and then simmer for 10 minutes, the chokes should be just barely cooked. Strain and allow to cool.
- Mix together all of the remaining ingredients reserving 1/2 of the tarragon.
- Put the chicken in a bowl and pour everything over the chicken and chokes.
- Chill for 1-24 hours. I only marinated for 1 hour and it was extremely flavorful.
- Preheat the oven to 475 degrees
- Place the chicken skin side up in a roasting pan or clay pot
- Spread the remaining ingredients all around the chicken
- Roast for 30 minutes, then cover with foil and roast another 15 minutes.
- Remove from the oven and allow to rest for 5 minutes, then serve with the reserved tarragon sprinkled on top.
Crusty bread is good with this as there are fantastic brothy juices.
You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.
This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.
- 1/4 cup of your favorite honey
- 2 blood oranges
- 1 teaspoon of saffron threads
- 2 TBS champagne vinegar
- 1 1/2 cups (or more to cover oranges) water
- 2 chicken breast halves (boneless/skinless)
- 1/4 cup olive oil
- 1 TBS Sumac
- 2 TBS fresh lemon juice
- 2 small fennel bulbs sliced thinly
- 1 cup cilantro leaves
- 1 cup mint leaves torn
- 1/2 cup basil leaves chiffonade
- 1 red chile thinly sliced
- sea salt and freshly ground pepper to taste
- Preheat oven to 400 degrees If using a grill, start it.
- Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
- Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
- Bring to a boil and then simmer for about an hour, till a thick syrup forms.
- Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.
- Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.
- When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.
This is such a nutritious and delicious thing to have on hand. It can be served with grilled pita bread, rustic breads, slices of radishes, carrots or cucumbers or eaten as a salad on its own. There are a lot of recipes out there, this one is based on a Palestinian version, basically a parsley salad. Chop and stir! This keeps for about a week in the refrigerator. I used fresh and dried parsley to get different levels of flavor.
- 1/2 cup fine bulgur wheat, soaked for 2-4 hours in boiling water, then strained
- 1 pound of grape tomatoes, finely chopped
- 1 large shallot finely chopped
- 4 Tbs fresh lemon juice
- 2 large bunches fresh flat leaf parsley finely chopped
- 1/2 cup dried parsley
- 2 large bunches mint (not peppermint) finely chopped
- 2 Tbs Baharat seasoning (see below)
- 1 Tbsp Sumac (more if you prefer)
- 1/2 cup good olive oil
- freshly ground black pepper (I use a four peppercorn blend)
- Sea salt to taste
Baharat Spice Mix
To make spice mix: Toast all but the nutmeg in a dry pan, being careful not to burn. Use a spice grinder or mortar and pestle to grind to a fine powder). Add the nutmeg and stir. Keeps for 8-10 weeks
To make Tabbouleh:
Add all ingredients in a large bowl and stir. Taste before adding salt and pepper. Serve with additional lemon quarters.
This was our Christmas Eve dinner, but it would also make a lovely Sunday dinner or a great New Years Eve dinner. It is so much easier than many people think.
When buying your rib roast, look for choice or prime meat. You really need good quality meat for this. Buy one rib bone per person, or if you want leftover for prime rib sandwiches, then buy a little extra. I was only serving 2, so I got a three rib roast. Adjust your seasonings for a larger roast.
Standing Rib Roast
- Blend all together in a mortar and pestle or food processor to form a thick paste. Cover the entire roast with it and allow it to sit for one hour, placing the onions on the bottom of the roast in the roasting pan. Preheat oven to 500 degrees
- Pour the wine and stock in the bottom of the roasting pan
- Once the oven has reached 500 and the roast is at room temperature put the roast in the oven.
- Bake for 30 minutes, then lower the temperature to 325. Check the temperature of the the roast every 20 minutes. Remove from the oven when it reaches and interior temperature of 110-120, higher if you do not like rare roast, but not too high, never more than 130.
- Put foil over the roast and let it rest.
- Strain off the fat and juices.
*Note: You can make a lovely sauce with fresh horseradish and cream or sour cream… easy peasy.
Meanwhile. make the Yorkshire pudding. This part must be served straight out of the oven, so have everything else ready.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
- Preheat the oven to 450 degrees F. (it should only take a few minutes since you just took the roast out)
- Sift together the flour and salt in a bowl.
- In another bowl, beat together the eggs and milk until light and foamy.
- Stir in the dry ingredients just until incorporated.
- Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.
- Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Serve immediately, it will deflate slightly like a souffle.
I make this every time we get live lobsters, which is only a few times a year. Over the years I have tweaked this. I always have to buy an extra lobster or two tails to add some meat to the soup. It is the best soup I have ever tasted. While it is rich, a single bowl and some bread make a fine supper with champagne.
- 3 1- 2 pound live lobsters
For the stock:
- Lobster shells
- 1 onion quartered
- 2 carrots
- 2 cups of lobster cooking water
- Water to cover shells
For the Bisque
- 3 tablespoons olive oil
- 1 onion, large dice (I use a sweet onion like Vidalia)
- 1 large celery stalk, rough chopped
- 1 large carrot, sliced
- 12 garlic cloves, peeled
- 20 grape tomatoes (or one large tomato rough chopped)
- 2 tablespoons dried tarragon
- 2 tablespoons dried thyme
- 2 bay leaves
- 8-10 whole peppercorns
- 1/2 cup brandy
- 1/2 cup dry Sherry (plus more for serving)
- 4 cups lobster stock
- 1 small can tomato paste
- 1 cup whipping cream
- 2 teaspoons cornstarch
- 1 tablespoon water
- Lobster Stock (about 4 cups)
- Chives and fresh black pepper for serving
To make stock:
- Bring large pot of water to boil.
- Add 1/4 sea salt.
- Add lobsters head first and boil until cooked through, about 15 minutes. Using tongs, transfer lobsters to large bowl.
- Reserve 2 cups cooking liquid. Cool lobsters
- Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.Or you can serve the lobsters and save the shells, reserving extra meat for the bisque.
- In a clean pot add shells, onion, carrot and reserved cooking liquid. Add enough water to cover the shells with an additional 2″ of water.
- Cook low and slow for several hours (I have a simmer burner and let it simmer over night), until the stock has reduced to the level of the shells. Strain over a large pot.
- You can cool and save this in the freezer or refrigerator or use straight away.
- Discard solids
- Heat olive oil in heavy large pot over high heat.
- Add onion and next 8 ingredients. Boil until almost all liquid has evaporated, about 4 minutes. *Note, if you are using tails for the meat, put them in with veggies and cook till meat is white, about 4 minutes Use one tail per serving.
- Add lobster stock
- Simmer 1 hour.
- Remove bay leaves
- Use a stick blender to puree
- Strain soup through sieve set over a pot, pressing firmly on solids. Whisk tomato paste into soup. Add sherry and cognac.
- Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate at this point)
- Add cream to soup and simmer 5 minutes.
- Dissolve cornstarch in 1 tablespoon water.
- Add to soup and boil until slightly thickened, about 2 minutes.
- Ladle soup into bowls and top with a pile of lobster meat, some fresh chives, freshly cracked black pepper and a drizzle of sherry.