Category Archives: PORK

SPIEDIES, MARINATED AND GRILLED SKEWERED CUBES OF MEAT FROM NY STATE,ANOTHER ITALIAN AMERICAN CREATION

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WHO LOVES GRILLED MEATS?  I see lots of raised hands out there so this blogpost is just for you.  Ever have a SPIEDIE??  Well it’s time you did and they are extremely easy to make at home.  They are an ItalianAmerican version of a typical skewered meat/poultry dish popular around the world, but in this fashion it’s typical of the Mediterranean version.  SPIEDO is the Italian Word for KITCHEN COOKING SPIT.  italian meats threaded on skewers in some fashion generally take the name Spiedini which has different regionalities to it depending on the location in Italy or Sicily.Maybe you’re familiar with SPIEDINI, the small rolls of filled meat/poultry threaded with onions and bay leaves, sometimes slices of Italian Bread.  Or you’ve probably had the more well known Greek SOUVLAKIA which is REAL close to ItalianAmerican Spiedies with a few less marinade ingredients and the Greeks us TZATZIKI sauce and a Pita.  Spiedies just get more of the marinade on them and can be rolled up into a slice of American White Bread or an Italian long roll.

So what makes these Mediterranean treats ItalianAmerican? Let’s go back to the old country for a moment.  In the ABRUZZO region a popular dish is cubes of marinated skwered lamb called SPIDUCC’..or SPIDDUCCI. In True ITALIAN fashion each section of the ABRUZZO has local terms for this dish.  ARROSTICINI, ‘RUSTELLE, ARRUSTELLE, all pretty much are the same thing.   The term SPIEDIE though is pure ItalianAmerican.   The cubes are marinated in a simple dressing of Olive Oil, Red Wine Vinegar (PUT DOWN THAT BALSAMIC!!! IT COMES FROM UMBRIA NOT THE ABRUZZO!! Lidia Bastianich says it best, foods from an area taste best when you use the ingredients from that area/region. Balsamic while delicious is not a substitute for all vinegar dishes, there, I’ve said it.  I know, in America it’s used on everything.  My purpose in  blogging is to give you the real deal, or close to it.  If you use balsamic, just don’t tell me LOL.), garlic or onion, peperoncino, salt, lemon juice, herbs like mint, oregano, basil, bay.  The lamb cubes would be marinated for as long as possible, threaded onto metal skewers and slow roasted over hot coals.    One of the world’s most popular ways of cooking meats yet still amazing wherever you have it.   The American connection comes in via Ellis Island during the great Italian Immigration from 1880s-1930s.  Many paesani from the Abruzzo settled in the area of Central New York State around Binghamton NY.  As is the norm they brought with them dishes from their homeland and adapted them to the new surroundings.  Lamb was first used but in the USA immigrants found ALL meats were easy to get and well priced so in true American fashion varieties of meats and poultry were used to make these Arrosticini or Spidducci which turned into the ItalianAmerican word, SPIEDIES.  Legend hotly contests who the creator of the first one in a restaurant was and who had the first “sauce” for them, but the Iacovelli family of Endicott, NY near Binghamton  in the 1920’s-1930’s gets the most credit.  Plenty of other stories about who and what but that’s where an Italian regional dish made the jump into ItalianAmerican cuisine.  These SPIEDIES were marinated in the cook’s version of SPIEDIE Sauce, and grilled, then with a piece of American White Bread (see, this is what makes things ItalianAmerican too) you roll the bread around the spiedie and pull it off into the bread.  Instant SPIEDIE SANDWICH. Italian Rolls used also.  Now let’s get your charcoal grill stoked and ready for grilling, or prep that gas grill and get this Summer on the road with a platter of SPIEDIES for your dining pleasure!!!

2 LBS MEDIUM CUBED MEAT/POULTRY..Pork, Lamb, Beef, Chicken, Turkey
1 cup Extra Virgin Olive Oil
1/4 cup LEMON JUICE, not the bottled stuff, use fresh Lemons
1 cup RED WINE VINEGAR
1 TSP PEPERONCINO
3 finely minced GARLIC cloves
2 Bay Leaves
1 TSP CRUMBLED DRIED MINT OR
2 TSPS FRESH MINCED BASIL, not both
1 TSP MINCED FRESH PARSLEY

1 1/2 TSP DRIED OREGANO

you will need to make 2 batches of the marinade.

SALT and BLACK PEPPER, to taste (be generous with it)

LONG HEAVY DUTY WOODEN SKEWERS (soaked overnight in water), or METAL SKEWERS

Double the marinade recipe and blend well.  Let this sit at room temperature for 1 hour.  Now separate in equal amounts.  Cover and reserve one batch for serving with the finished Spiedies.  Add the meat to the other batch and make sure all the cubes are in the marinade.  Add the squeezed cut lemons to the bowl and cover. Marinade in the fridge optimally overnight, or no less than 3 hours. Remove the marinating meat from the fridge and LET IT COME TO ROOM TEMPERATURE.  Thread the cubes on the skewers, depending on the length of them make sure to leave some blank space at the tip and the end of the skewers.  On a well oiled medium heat grill start cooking them lining them up without touching each other and give them at least  7 minutes per side, or more, esp with the chicken/turkey.  You can rotate them a few times to get them more evenly grilled.  Discard the first marinade and use a little of the 2d batch to baste certainly using a new bowl. Keep the rest of the marinade for serving with the finished dish.   Remove the finished Spiedies from the grill and place on a platter. Have the extra Marinade and sliced bread or rolls handy to wrap around the SPIEDIES, PULL OFF, add more marinade and ENJOY.  Makes enough for 6-8 servings.

In the Summer an Annual SPIEDIE FEST is held in Central NY…here’s the link:

https://www.spiediefest.com/

 

Happy Cooking!!!  Oh yes, you can buy Spiedie Sauce already made.  Or not.  Make your own.

 

 

 

 

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MY PIZZA CHIENA, THE SOUTHERN ITALIAN PIZZA RUSTICA, MY VERSION

{4F8CC669-34CC-4732-9E5D-2A5CCED9AE0C}05212011_Movie_Godfather1_slideshowSpring, Daylight Savings Time, Easter, Warmer weather, NO MORE WINTER…these are a few of my favorite things at this time of the year.  However one thing above all is my most favorite…and it’s the PIZZA CHIENA or PIZZA GAIN or PIZZA PIENA or PIZZA RUSTICA. We called it the second one in my house..2 generation ItalianAmericans usually from Napoletana ancestry use the Napoletana name for this pie.  PIZZA CHIENA.  CHIENA is Napoletana for the word PIENA, which means FULL.  Let’s stroll back to the real old days.  Lent in Catholic countries was a very serious affair.  No Meat or Dairy was consumed for 40 days.  This pie is an exhuberant celebration of all the foods that were “forbidden”.  It’s special.  It’s rich.  It’s wonderful.  SIDEBAR HERE:  This is my version of this pie, it’s not THE version of this pie because that doesn’t exist.  However it’s made in kitchens where the tradition is kept, that’s the “right way” to make it because it’s a personal family or regional tradition that you are keeping up with.  I’ll say that my version is a close one to that which my maternal grandmother made.  Her kitchen style was a blend of Avellino and Naples, she lived in both those towns, with a heavy dose of influence from my grandfather’s town in Matera, Basilicata.  My own research on the PIZZA CHIENA NAPOLETANA shows that our family’s version only deviates slightly.  Ours included sliced or chopped roasted Sweet Fennel Pork Sausage in addition to the cured salumi.  We encase ours in the southern Italian short crust pastry known as PASTA FROLLA with the addition of some black pepper to the dough.  Delicious.  Some call this pie (pizza) a type of quiche.  The difference is the cheese is dense in this pie, not a smooth custard.  All the cured meats give a little bit of their flavors up to the Ricotta and/or Basket Cheese that the base along with a heavy dose of cracked Black pepper.  It’s amazing.  TANTE MILLE GRAZIE (A thousand thanks) to my family for teaching me this wonder of a dish.  Again, there’s no SET ingredients, but a core that is constant and from that you have some wiggle room.  My ingredients are Eggs, Ricotta, Diced Mozzarella and Provolone, Cracked black pepper, Diced DRY sausage, roasted sweet fennel sausage, sweet sopressata, sometimes prosciutto cotto.  Let get into my kitchen and make this Pizza which “can only be made after 3pm on Good Friday”.  Mom’s words, not mine.  Fantastic way to remember those who we’ve lost…It’s like having them next to me as I make this.

 

SERVES:  LOTS                       TIME: 5 HOURS (included dough making and resting)

 

Pasta Frolla

4 c. flour

1 tablespoon sugar

1 1/2tsp. salt

1 3/4 cup shortening or Lard

1/2 c. water (iced)

1 egg, beaten

1 tbsp. + 1 tsp. vinegar

Blend flour, sugar, salt and shortening. Mix water with egg and vinegar; add to dry ingredients. Divide into 2 balls. Wrap in Plastic wrap and refrigerate for 1 hour. Then.  Roll out each with a rolling pin. Yield (top & bottom) crusts.  Makes enough for an 11 X 13 pan.  Use one for the bottom, and one for the top.  Pasta Frolla can be TEMPERMENTAL but patches back up easily for any screw ups.  I have plenty when I make this but the end product always is great.

Credit for this crust goes to fellow StatenItalian Gloria Delio Glickman.  I tried her Pasta Frolla once and have used it ever since!

FILLING:

6 Sweet Fennel Sausages, roasted until cooked, then sliced or chopped.

1 cup diced Sopressata

1 cup diced Dry Sausage

1/2 cup Cacciatorini sausage or 1/2 cup Prosciutto Cotto or 1/2 cup Salami

1 lb. diced Mozzarella (here I use PollyO type, WHOLE MILK, it holds up better in the baking, trust me. )

1/2 lb Diced Provolone (Auricchio or the same quality type of Provolone that’s FROM ITALY, not the American made one.)

6 beaten eggs

1/8 cup GRATED PECORINO ROMANO

1 1/2 tbs. cracked black pepper (my personal addition. you can scale back if you wish…why would you though? LOL )

3 lbs. DRAINED RICOTTA

Mix the eggs with the ricotta till smooth.  Now blend the meats and cheese with the grated cheese.  Fold that mixture into the ricotta mixture till well blended.  Pre heat oven to 350 degrees F.  Pour the mixture into the pan you’ve layered with one of the dough.  I roll to about 1/4 inch.  Needs lots of flour on the table/board. Then lay the other dough over the top.. Cut around the sides and crimp the top and sides together. Trim any excess.  Decorate with a cross or other decoration you chose to make with excess dough, or leave it plain   Now do what Grandma did…Poke 5 holes in the top..i do it where you can’t see it.  These holes signify the 5 wounds of Christ on the Cross.  In our home this pie is made after 3pm on Good Friday.  So much historic and cultural significance you can’t help but love it!!  Bake in the middle rack for at least and hour and 1/2 or until the a knife inserted in the CENTER comes out clean.  Let the pie rest and don’t you dare cut into it until 12:00am Easter Sunday morning.  Mom’s rules. She’s gone now 19 years but these Easter cooking rules she taught me still hang tough in my mind.    Writing this recipe and story down is like they are all here around my kitchen table.  Having “American” coffee or Espresso (demitasse), Wine, the big meal, and knibbling on this Pizza Chiena along with the other Easter traditions.  Makes it special.  Enjoy making my recipe!!

SIDEBAR:  Let this fully cool down before cutting it.  Can be served at room temp, cold, or lightly heated. GREAT dish on a buffet.

 

 

SAUSAGE AND PEPPERS MEATBALLS, PARTY TIME FAVORITES

IMG_4685More meatballs…can one ever have too many meatball recipes?  Imagine a world where instead of eating the same meatballs at every cocktail party, you know….the frozen bag of balls added to a slow cooker with Ketchup and Grape Jelly….those ones or added to brown gravy..those ones too? Imagine if there were different meatballs..all the time. A world of so many meatball recipes and styles you could eat a different one every day of the year.  That’s my goal.  To give the home cook ideas to move out of the same old same old.  Ok, sounding harsh here maybe but not my intent.  Variety.  Mix it up.  Like getting new clothes or a hair cut.  Bringing a fresh idea to a food type that everyone loves especially at parties.  I created this meatball recipe for a party where they wanted sausage and peppers but didn’t want big  links, or the rolls, or slices, or the mess associated with eating Sausage and Peppers at a party.  An appetizer party where everything is small, compact and can be juggled with a drink in one hand and a small plate in the other. Thinking outside of the old box.  I thought…put all the components of the Sausage and Peppers and Onions dish into a meatball.  There.  Done.  Easy.  The chopping of the peppers and onion and the rolling of the balls might be the most work involved.  Not sloppy.  Compact.  East to handle AND DELICIOUS. Get the flavor of a serving of Sausage and Pepper in a small meatball.  Are you excited? I’m excited.  Let’s go into the kitchen together and get this party started!!

1 1/2 lbs. SWEET ITALIAN SAUSAGE MEAT (PREFERABLY WITH FENNEL) OUT OF ITS CASINGS

1 LARGE EGG. BEATEN

1/4 CUP PLAIN ITALIAN BREADCRUMBS

3 FINE DICED CUBANELLE (ITALIAN FRYING PEPPERS)

2 FINE DICED MEDIUM SIZE ONIONS

2 FINELY MINCED CLOVES OF GARLIC

2 TBS MINCED ITALIAN FLAT LEAF PARSLEY

2 TBS HEAVY CREAM

1/8 CUP GRATED PECORINO OR PARMIGIANO CHEESE

PINCH OF BLACK PEPPER

2 TBS  RED  ITALIAN WINE

OLIVE OIL

Add olive oil , about 2 tbs to a wide skillet and when the oil is heated add the onions and peppers.  You will need some patience here, this is not a quick saute’.  Instead your really “sweating” the peppers and onions to slowly soften them.  Season with just a small bit of salt.  Shake them a few times to prevent them from getting crisp or brown on one side.  When they are soft, about 10 minutes into it, add the garlic and let this cook for about 3 minutes.  Now add the wine. and let this cook until the wine is just about evaporated.  Move off the heat and let this mixture cool.  Pour the heavy cream over the breadcrumbs and let them hydrate.  Takes about 5 minutes.  Now add that to all the other ingredients (including the peppers and onions)  and gently blend well. Let this mixture sit for 20minutes covered in the fridge.  Now form into small balls and fry them on all sides for at least 10 minutes.  Break one open to make sure it’s cooked thru.  Makes about 25-30. Serve on toothpics, or pics on the side.  You can also use a longer pick and do a meatball and a small ball of mozzarella for a party platter.  Or you can freeze or refrigerate for use later.  They reheat wonderfully on a lightly oiled sheet pan.  Sausage and Peppers without the mess…serve a few in an Italian Roll..delicious!!  See folks, so many ways to cook a dish….be creative, have fun, Happy Cooking!!

 

 

SAN MARZANO COCKTAIL MEATBALLS…

007Time to discuss one of my favorite food subjects…the MEATBALL.  Let’s start out with this tidbit, there’s no such thing as the “ITALIAN MEATBALL”. Why you ask?  Because I said so.  And here’s why…there are meatballs of all shapes and sizes and ingredients made all over Italy.  Most likely you’re assuming the meatball in the big pot of sauce is the “Italian Meatball”.  Well that’s certainly one of many. Meatballs as a cocktail party or party food are fantastic since they are small.  They work well at a party and are generally a one bite affair.  For parties one of the meatball recipes I’ve developed is the SAN MARZANO COCKTAIL MEATBALL.  What is that all about? Scenario, you’re at a party…you’re dressed up..nice suit, shirt, dress, whatever.  You pick up the meatball out of the pan or platter and it’s dripping with sauce.  YIKES! Big sauce stain on your tie…or your chest and the shirt.  Down your blouse or onto the front of your dress or skirt.  Now you’ve done it!!  But you really want that delicious sauce flavor with the meatballs right?  Let’s mix this up a bit…for a cocktail party…or any party..add the sauce TO the meatball mix, then make the meatballs and simply serve on a tray, platter or bowl with toothpicks.  This recipe is made in two parts. first the sauce, then the meatballs.  To start:

THE SAUCE (which becomes one of the ingredients in the meatballs)

1 28oz Can SAN MARZANO DOP Tomatoes, or any good variety of Imported Italian Plums or Domestic Plum Tomatoes

2 TBS OLIVE OIL

1 SMALL FINE DICED ONION

SEA SALT

PEPERONCINO

3 FRESH BASIL LEAVES

In a sauce pan heat the olive oil and then add the onion, season with salt and peperoncino.  Let this cook until the onions are translucent and soft.  TIP: if you get impatient the onions will never really soften in the tomato sauce and you’ll have crunchy onions in the mix.  Be patient.  Take your time.  No rush.  Once your onions are soft add the tomatoes which you will crush with your hands first in a bowl, then add them to the pot.  Add one basil leaf and bring this to a boil, stir, then to a simmer and let this reduce for 1 hour, stirring frequently, until it’s reduced by about 1/2.  Add the remaining 2 basil leaves, taste for seasoning and let it sit off the flame to cool completely.  Should take about 2 hours.

MEATBALLS  (makes about 30 ish)

3/4 lb GROUND CHUCK

1/4 lb GROUND VEAL

1/4 lb LOOSE SWEET ITALIAN SAUSAGE MEAT

1 JUMBO EGG, beaten

handful of chopped Italian Flat Leaf Parsley

1/4 tsp ground black pepper

1/8 tsp kosher salt

1/2 cup dry italian breadcrumbs

1/4 cup of the Sauce you made (that recipe above ^^^^)

3/4 cup freshly grated PECORINO ROMANO

2 FINELY (stressing the FINELY) MINCED GARLIC CLOVES

2 TBS OLIVE OIL

1/2 CUP ITALIAN WHITE WINE

In a large bowl, mix the breadcrumbs, eggs, cheese, parsley, S & P, Sauce, Garlic together.  Let this sit for 20 minutes. Why? we want the sauce to hydrate those breadcrumbs.  Your Panada (write it down, it’s the Italian word for a breadcrumb/bread mix moistened with eggs, herbs, oil,liquids like milk or water, etc. which forms the binding for the meatballs.  See, we are learning…I love teaching and sharing my food with you!!)  Since there’s a significant amount of liquid in the sauce (which is why we reduced it) you want those breadcrumbs to suck up all that moisture which in turn doesn’t steal moisture from the meats and balances the end product…dry crumbs on their own suck moisture from the meat and other sources.

Blend all the meats together.  Then add to the Panada after it’s sat for a while.  If it’s still too loose, add more breadcrumbs, but only a little at a time. Mix gently with lightly moistened hands (lightly, or you’re adding more water to the balls).  When fully mixed let the mixture sit for 15 minutes.  NOW start rolling walnut sized meatballs and line them on a parchment or waxed paper lined tray.  Chill for 10 minutes.  In a heavy skillet add 2 tbs. olive oil and heat.  Fry the meatballs for at least 5 minutes on each side without overcrowding.  Fry in batches.. Add more Olive oil as needed letting the oil get hot before adding more balls in the pan.  (why? the balls will soak in the oil..frying actually prevents that from happening).  When finished frying all the meatballs, deglaze the pan with the White Wine and gently add the meatballs back and simmer until the wine has evaporated.  Done.  Now serve with toothpicks to hungry guests OR let them cool…wrap them in pans and you can reheat them on trays in the oven for serving at your event/ party/dinner.  Meatballs and sauce all together  No drip. No stains.  No mess.    It was great cooking with you…hope to come into your kitchens again real soon!!!

 

 

 

 

SAGE AND CRANBERRY ITALIAN SAUSAGE PATTIES…

003The Fall Season seems to turn even our foods in to rust, red, orange and muted green colored fantasies.  Seasons also affect my recipe development as was the case on a blustery autumn day when there was Italian Sweet Fennel Sausage, Calabrian N’duja(a chile spike Calabrian spreadable salami), fresh sage sitting in my fridge.  Grey and chilly outside meant something warm and fall-ish needed to be cooked in the kitchen and I came up with making sausage patties with the ingredients plus some pantry items like a bag of Dried Cranberries.  The pairing of savory minced meats with sweet dried fruits is a gift from the Arab countries and was brought to the Western Mediterranean during their conquests of those areas.  Raisins, currants, pignoli, almonds and so forth show up in ground meat and fish dishes quite often in places like Italy and Spain.  I pooled those resources to develop this VERY tasty SAGE AND CRANBERRY SAUSAGE PATTY.  There’s flavors from Southern and Central Italy here but I’m modifying the recipe for the blog since N’djua is a ridiculously tough food to find for most people.  Instead I’m going to use Spanish Pimenton (Smoked Paprika) and Peperoncino (Italian dried hot pepper) to replicate the flavors in the Calabrian N’duja.  A little finishing of the cooked patties with Marsala or Sherry nicely rounds it all out.I’m such a fan of the sweet /savory foods.  This is one of them.  Serve with bread, or a vegetable or even rice.

TIME: 35 MINUTES                                     SERVES: 2-3

2 lbs. the BEST ITALIAN PORK SAUSAGE MEAT YOU CAN GET (simply slit the casings and remove the meat)  you can use ITALIAN TURKEY SAUSAGE as an alternative.

2 TBS DRIED CRANBERRIES

1 MINCED SHALLOT

3 FRESH SAGE LEAVES, FINELY CHOPPED, plus some whole leaves for garnish

4 TBS MARSALA OR SHERRY

1 TSP. GROUND RED CHILES (or PEPERONCINO)

1 TSP. SPANISH PIMENTON (SPANISH SMOKED PAPRIKA)

(if you want less “heat” from the chiles, go with 1/2 Tsp and replace with 1 tsp of sweet paprika..but use the Pimenton as well.  Paprika is simply an Eastern European word for red peppers)

OLIVE OIL

Mix everything except the olive oil and only use 1 tbs of Marsala or Sherry in a bowl.  Combine till well blended. Let sit for 10 minutes. 401674_3107550370100_1304531591_32244544_484452443_nNow form into 4-6 patties. In a pan, add 2 tbs of olive oil and place on medium heat, and cook the patties until crusty and golden brown on each side, about 6 minutes per side.  Remove the finished patties to a platter and lightly cover with aluminum foil.  Add the rest of the olive oil to the pan and deglaze it with the remaining Marsala or Sherry. Add  a little more olive oil and then return the patties to the pan and simply heat them up in the pan sauce, about 2 minutes.  Done.  Garnish with dried cranberries and, although I didn’t when I made them in the picture, I’ve toasted almond pieces and garnished with them too. Sweet, savory, hot, porky, Mediterranean, herby, and with the almonds, crunchy.  This is when food talks back to you and you response, GRAZIE or Thank you.  Happy Cooking!!

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note:  no salt added, why? Sausage is well salted.  Adding salt to these patties would make them way too salty.

 

MOM’S PARTY BAKED BEANS

Memories make foods taste better, that’s a fact.  Case in point are these simple baked beans that my late mom used to parade out for BBQ’s in the Summer and special occasions where she was the “caterer”.  Now before you go getting food snob on me I must tell you that these are made with canned beans.  If that offends you..this is not your recipe.  HOWEVER I will tell you that they are fantastic and unless your tastebuds just do not care for American baked bean dishes, you HAVE to make a tray of these.  Delicious and addictive.  Now truth be told it’s not EXACT to my Mom’s.  It’s close.  My Food Snobbery actually embellishes the dish without recipe OVERKILL.  I think Mom would be proud, happy, and like them. Basically I don’t add anything different then she did, but I add more of a few things.  Now keep reading and you’ll find out.  Back in May for Memorial Day my sister Liza made them.  I saw the pan and of course got a lump in my throat wishing my Mom was in the kitchen with us.  “These are Mommy’s party and BBQ in the back yard cabana (it was a screened in porch deal) Baked Beans aren’t they?” My sister replied, yes they are.  They had that deep rich color with the bacon top that Mom’s did. Unmistakably these were Mom’s.  For some reason, you don’t make these for just a  nightly dinner.  Instead they are festive…party buffet food…Summer BBQ in the backyard food.  I’m sure there are foods/dishes that you all love that remind you of a now gone loved one and memories of good times.  In my very ItalianAmerican home this version of American Baked Beans meant a good time or big party was happening.  Oh, I also changed the brand of beans, Mom used Campbells..most available, most popular.  This was in the pre Bush’s Beans days… B & M was the most expensive competition. My wife LOVES B & M so for a family party last week I made a tray using the B & M beans.  So I’m not straying from her formula..too much.  AND here’s the proof..my sisters saw them and said …”AHHH MOM’S!!”  Then confirm too (as if my own tastebuds are not the last word  LOL), my 46 year old nephew PROCLAIMED, “Wow, Grandma’s Baked Beans..it’s been too long..Spot on Uncle Pete”.. Just an FYI, when Mom made REAL BAKED BEANS, not for parties or BBQ, she’d soak the dry beans and layer them with salt pork and other ingrdients and in a New England Bean Pot, covered into the oven they’d go for hours.  That’s a different dish of hers.    OK, let’s cook.

 

MOM’S “PARTY” OR BBQ BAKED BEANS

TIME: 2 hours                   SERVES: 8-10

12 STRIPS OF BACON

1 MEDIUM VIDALIA ONION (SWEET) DICED

2 28 oz CANS B & M BAKED BEANS (no, i’m not getting sponsored here, it’s what I use, so….if you like use any other 28 oz cans of beans)

2 TBS BROWN MUSTARD

1/4 cup KETCHUP

1/8 CUP BROWN SUGAR

1 TBS MOLASSES

1/2 TSP TABASCO SAUCE

1 TSP WORCHESTERSHIRE SAUCE

2 TSP REAL MAPLE SYRUP

Start by pre heating your oven to 300 degrees F.   Dice 5 slices of the bacon and in a cast iron or heavy pan, saute’ the bacon on medium heat.  When you see bacon grease rendering into the pan then add the onions.  Stir well to make sure the bacon grease is on all the onion.  Let this slowly cook until the bacon is just about to the crisp stage and the onions are soft. Takes at least 15 minutes, more or less.

Remove from the heat when it looks like that picture above and drain off all that residual bacon fat.  Let it rest.  In a bowl or simply the baking pan you’re going to use add everything else except the remaining bacon strips and blend well.  THEN fold in the bacon/onion mixture.  Top with the bacon strips.    

Now into the oven for 1 1/2 hours.  TIP: place the pan on a sheet pan.  JUST in case there’s bubbling and spillage, this tomato and sugar and bacon blend will make a nasty mess if it hits the bottom of your oven. The sheet pan is insurance.  Pay your premium!!

When the pan looks like the picture below, you are done.  Resist the urge to move it along with a higher oven temp. Your BAKING the beans. They will taste and feel different than if you simple heat them up out of the can.

Let the hot beans sit for 15 minutes at least before serving.  Now, here’s one of my ALL TIME FAVORITE things to eat.  See those bacon strips?  They are ridiculously amazing…is that even proper grammar?  I don’t care.  It’s amazing. Make sure you sneak a few before the rest of the diners get to dig in.  You made it, you deserve it.  I can probably show you when my Mom used to slap my hand when she’d catch me lifting a strip before they were served.  My sister and I would always fight over them.  If you notice in the ingredient list there is no SALT or PEPPER  added.  Why? You are using canned beans in tomato sauce cooked with Pork, salt, seasonings, etc.  You are using bacon which releases salt into the baking beans.  Ketchup, mustard,Worchestershire all have salt so DO NOT ADD ANY MORE TO THIS DISH.  The sweet caramelizing of the dish balances the salty in it..IT’S FANTASTIC. Maybe because it’s a direct link to MOM? or simply because it just tastes that good?? I conclude, it’s both.  Happy Cooking.

 

 

 

PORK CHOPS WITH VINEGAR PEPPERS, COSTOLETTE DI MAIALE CON PAPACCELLE

12583652_10205563126459895_473867487_nSometimes your cravings take hold of you and nothing will get in the way of satisfying it.  That’s how most of my evening meals become a reality.  There are too many variables and speed bumps that create detours between the work day and getting home so I am not that cook who works off of a weekly planner.  I couldn’t survive on that type of grid.  The seeds are planted though with what  I already know is sitting in the fridge, like a pack of 1/4-1/2 thick PORK CHOPS.  Midday I started thinking about Pork Chops with Vinegar Peppers, one of my favorite ways to prepare pork chops.  There are many ways to make this dish, stove top, or in the oven. Nice to have choices!  Marinate the chop, or not.  Up to you.  This dish is one of the most Popular in the Italian-American suite of recipes and it’s an actual dish that is part of Napoletana (from Naples) cuisine.  In Naples it’s a heritage dish called Costolette di Maiale con PAPACCELLE.  Don’t try to translate PAPACCELLE let me help you out.  As will all Italian regions there are languages within the region or province which exist nowhere else.  PAPACCELLE is a Napoletana word for a specific type of squat, round, small pepper, very close to a cherry pepper.  In Naples they are prized and are generally prepared “SOTT’ACETA or SOTT’OLIO..in Vinegar, or Olive Oil, or a combo of both. The basic Napoletana recipe is simply searing the pork loin chops on the bone (sidebar…please do not ask if you can make this off the bone..ok, you can, but this dish is an on the bone dish, so work with me here!!), add some olive oil, garlic, and a few sliced Vinegar peppers, let it cook till the pork is done.  That’s the most basic version and I’ll go out on Campanian limb and say…that’s probably the most authentic.  My version is slightly jacked up but I don’t use any wine like many other recipes out there do.  It turns the dish into a Scarpariello tasting dish..very good, but the wine sort of steals the thunder from the vinegar.  I try to preserve that tang in the dish without the winey boozy flavor Wine or Vermouth would add.   Time to come into my kitchen, ANDIAMO!

TIME: 1 HOUR                                        SERVES: 4

4  1/4-1/2 INCH THICK PORK CHOPS ON THE BONE  (Loin are great, Rib are better, more fat, more flavor, more interesting flavors on the meat)

2 VINEGAR PEPPERS PROCESSED WITH 1 TBS EXTRA VIRGIN OLIVE OIL, 1 SMALL CLOVE OF GARLIC, 1/8 TSP KOSHER SALT,  1/4 TSP PEPERONCINO (DRIED RED CHILE FLAKES) into a paste

2 TBS OLIVE OIL

2 WHOLE CLOVES OF GARLIC

6 VINEGAR PEPPERS, SEEDS AND CORE REMOVED, SLICED OR SIMPLY SLICED

1 CUP of the VINEGAR PEPPER JAR LIQUID OR 1/4 CUP RED WINE VINEGAR

(sidebar…PUT DOWN THAT BOTTLE OF BALSAMIC!! no, you cannot substitute it in this dish.  Why? not just because I say so, although in some cases that is good enough, right? But because this is a dish from Naples..not Modena.  The cooking styles and products are very different.  Balsamic is NOT a substitute for all over Vinegars, it’s it’s own ingredient and it will discolor this dish as well as add a sweetness to it.  Now is that a bad thing?  No, but then you are making another dish.  Let’s stick to this Maiale con Papaccelle  dish shall we?  Good.)

1 SPRIG FRESH ROSEMARY  (not dried, it doesn’t cook long enough to soft those dried Rosemary needles up, and the flavor will be different)

1/2 TSP KOSHER SALT

To start, pat the chops down with a paper towel.  Discard (the paper towel…). Rub the chops down with the paste you made with the  Vinegar peppers.   Place on a plate and loosely cover in a cool dry area and let marinade for 1/2 hour.  In a heavy skillet,  heat the olive oil and sear the chops for 8 minutes, then turn, and sear for 3 minutes, add the garlic. Let it take on a little color (that little bit of garlic browning is the taste of most Italian American restaurants)) then add the sliced vinegar peppers.  Saute’ the peppers for 5 minutes, shaking the pan a few times.  Add the Vinegar or the Jar liquid along with the sprig of rosemary.  Taste this liquid after you bring it to a boil, then reduce it.  See if it needs any more salt.  If you are using the jarred liquid I’m going to say NO ADDITIONAL SALT.  If not add salt to taste. Let this simmer until most of the liquid is evaporated, maybe 10 minutes.  Let this sit in the pan for 5 minutes off the heat before you serve. 0002  Now if you cannot find the jarred peppers  here’s a solution…Find some sweet cherry peppers, or Cubanelle (Italian Frying Peppers),  Seed them and slice them (maybe 6) and boil in Red wine vinegar and a little water until tender.  Add a pinch of salt.  Let them sit in that hot brew for 2 hours.  Then use them as the recipe instructs you to as if you were using the jarred peppers.  Use that liquid as well, or if you want more Vinegar punch, go with the straight up 1/4 cup of Red Wine Vinegar.

Serve this with Roasted Rosemary and Garlic Potatoes. Not pasta.   A simple Escarole or other greens dressed with anchovies, capers, olive oil and garlic. Nice.  What a meal this is.

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SIDEBAR:  Feel free to adjust the thickness of the chops. Most Restaurants make this with monster chops, just adjust your cooking times as they will differ.

If you want to roast this, simply add all the ingredients to the pan and roast in a pre-heated oven for 1/2 hour or till pork it tender.