Cherrywood Art Fair – Dec 13 & 14 – Traveling Bistro Serves Up The Food

Hey Friends, Traveling Bistro will be serving great food both Saturday and Sunday. Lot of great artist will be selling awesome holiday gifts too!

Cherrywood Art Fair – Dec 13 & 14 « groovee fortune countrystarr.

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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

Julia Was a Spy!

Not only was Julia Child a hero to so many aspiring cooks and chefs, she is a national war hero too. Turns out Julia was a member of the OSS, a precursor of the CIA.

See the full article here.

Porchetta for Hooligans

Traveling Bistro (my company) sponsored the Heartbreak Hooligans tailgate party at last weeks Texas Rollergirls roller derby bout. Good times!

Porcheta is an Italian food sold at festivals and street corners. So I thought this would be a great opportunity to roast up this porky treat. Porchetta is often a whole pig stuffed with sausage, fennel, onions and garlic. I have used just the pork loin in this application.

Porchetta:

5  Sweet onion (like 1015 or  Vidalia)

10 Garlic cloves sliced thin

1 Fennel bulb diced small (reserve the fonds)

Mild Italian Sausage, removed from casings

5 Eggs

Pork loin  4-5 lbs

Salt and Pepper

1 qt chicken stock

Return the loin the the fridge or cooler.

Dice two onions. Place the diced onion and fennel in a large saute pan and saute until golden brown. Add about half of the garlic to the pan. Saute for another 1-2 minutes. Next add the sausage. Fully cook. Allow this sausage mixture to full cool in the refrigerator.

Preheat oven to 425.

Once sausage mixture is fully cooled, add the eggs and fennel fronds and mix thoroughly. Butterfly the loin. You should have a flat piece about 8″x 15″. If you have a nice butcher he may do this for you. Spread the sausage mixture evenly over the spread out loin. Roll the loin up like a jelly roll. Salt and pepper the loin on all sides. Tie the rolled loin in several places with butchers twine. Halve the remaining onions. Place halved onions in roasting pan and place the loin on top of the onions. Roast in the preheated oven for 70 minutes or until the internal temperature reaches 140 degrees.

Once the Porchetta is done remove from pan and place on cutting board. Cover with foil and let it rest for 15 minutes while the gravy is prepared.

Place the roasting pan on the the stove top with medium high heat. Leaving the onions and the juices in the pan add the remaining garlic. Saute until the garlic is soft. Add the chicken stock. Be sure to scrape the brown bits up off the bottom of the pan. Bring to a boil. Strain the gravy through a fine sieve.

Slice the loin and serve on rolls or crusty bread for tailgates or slice the loin and serve on plates with sides for a more formal affair.

Lagrest Edible Crab Ever?

Holly Mackerel! Now that’s a crab! Drawn butter please!

From the Daily Mail UK:

Diver Paul Worsley brings up a monster from the deep.

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Another Reason to Eat Peking Duck?

Sooner than later I plan on going to Beijing and eating this Chinese classic. Researchers claim that the dye made from red yeast rice, used to color and preserve Peking Duck and other Chinese foods cuts the risk of heart disease and cancer. I hope it’s true.

Link to article: Quack medicine: Peking duck is ‘better for your heart than statins’

Update: Popcorn via Cell Phone = Hoax!

Vodpod videos no longer available.

One of many examples of cell phones popping corn making the rounds. Maybe I’ll get a headset for my phone.

Update: Wired says “looks amazing enough, but there’s a hitch”