Hot Pig on Pig Action?

Jim Webster from Clearwater, Florida wins Mario Batali’s Ultimate Grilling contest with Pork stuffed in Pork, stuffed with Pork! My kind of dish!

Jim was quoted as saying

“I would love to see it on a Batali menu. On Rachael Ray’s show he sounded fairly complimentary, as did she. But she didn’t drop any ‘Yum-o’s.’ ”

Pig-Wrapped Pig-Stuffed Pig

2 tablespoons fennel seed

1 tablespoon salt

2 large oranges (finely minced zest and juice, used separately)

1 1/2 pounds pork shoulder, cut in 1-inch chunks

1 cup orange marmalade

2 pork tenderloins, about 1 1/2 pounds each, each sliced in thirds (3 pieces, about 4 inches long each), butterflied and pounded to about 1/4 inch thick

10 to 12 ounces pancetta, sliced thin (24 to 30 slices)

To watch Jim Webster make his dish, go here.

To make the orange-fennel sausage: Heat a dry skillet. Toast the fennel seed for about 3 to 4 minutes. Keep pan moving to keep seeds from burning. Run the toasted fennel seeds through a spice mill to grind. Toss the fennel seed, salt and orange zest with the pork shoulder chunks. Run through a meat grinder. (Substitute 1 1/2 pounds bulk pork sausage to eliminate this step.)

To make the glaze: In a small saucepan, combine orange juice and marmalade. Simmer over low heat, stirring occasionally for 15 to 20 minutes, or until you are ready for it at the grill.

To assemble the meat rolls: Take 4 to 6 slices of pancetta (depending on the size of your butterflied pieces of tenderloin), and lay them out on a work surface, overlapping the edges slightly. Put a piece of tenderloin on top of the pancetta. The tenderloin should extend a little beyond the pancetta on the sides. Place 3 ounces of sausage down the center of the tenderloin. Fold the ends of the tenderloin up. Get your fingers under the pancetta on one of the sides, and pull the pancetta and tenderloin up to cover the sausage. Roll the package over the rest of the way. These can go straight to the grill, or be individually wrapped in plastic wrap and refrigerated overnight.

To grill: Preheat grill. For gas grill, turn three burners on high until grill is about 400 degrees, then turn off the middle burner and leave the outside burners on high. For a charcoal grill, set up for indirect heat cooking.

When grill is hot, put the meat over the middle burner. Cook covered for about 5 minutes, then turn 1/2 turn. After 5 more minutes, brush glaze on meat and turn 1/4 turn. After another 5 minutes, baste with more glaze and turn 1/2 turn.

Monitor temperature of the biggest piece. When the internal temperature gets to about 135 degrees, take roll off the grill and baste with more glaze. Allow to rest about 5 to 10 minutes before slicing. Leftover glaze can be used as a sauce.

Serves 8 to 12.

Source: Jim Webster, Clearwater FL

Advertisements

Cooking Young Bamboo Shoots with Joi Ito

Vodpod videos no longer available.

Over on Boing Boing I found an interesting post of Joi Ito collecting and cooking Bamboo Shoots.

RECIPE: TAKENOKO (Young Bamboo Shoots)

– – – – – – – – – – – – – – – – – – –How to slice:

Cut tip of takenoko at an angle. Cut vertical to down middle to front.

“Akunuki” process to remove bitter taste:

In a large boiling pot add:
* Dried Chili X 3
* Rice “Nuka” husks 2 handfuls

Cold water 2 liters

Add takenoko with the cuts and husks. Full heat from water for approximately 20-40 min (until you can stick a chopstick into the takenoko). Lower heat as it comes to a boil. After completed, cut heat and leave over night.The next day, remove husks and cut to smaller pieces and boil for 10 min.

Making “Wakatakeni”:

Make 2 cups stock from “Kobu” (seaweed) and “Katsuo” (Bonito flakes). Add Thin Soy Sauce – 3 table spoon, Sugar – table spoon, Sake – 2 table spoon. Add takenoko and boil for 8 min. Add “Wakame” (seaweed) and boil for additional 2 min.

Top with “Kinome” (Japanese herb) and eat as it is OR

Make Takenoko rice:

Make stewed Takenoko above but use “Oage” (dried tofu) instead of “Wakame”. Take the sauce from Wakatakeni” and add as flavor to rice in a rice cooker and prepare rice normally. After rice is done, add the stewed takenoko and oage and mix. Enjoy.

Note: “cups” are Japanese size cups which are 200ml or 200cc.