Fennel Rosemary Porchetta
7 lbs. Boneless Boston Butt
Lay roast flat with fat cap up. Slice roast horizontally along the seam where the bone was removed making sure you stop slicing about 1 inch from opposite side. Open meat like a book. Make deep cuts about 1 inch apart across the shorter sides NOT the lengthwise. This is where the paste will be placed.
Make a paste:
8 oz pancetta, pulsed in food processor to break down, (with the appearance of a coarse sausage grind)
Add:
4 Tablespoons salted butter
1 cup fresh rosemary leaves
1 cup oregano leaves
2 teaspoons kosher salt
1/2 cup ground fennel seeds
1 Tablespoons red pepper flakes
20 garlic cloves
Place the paste filling in the cuts created in the meat. The paste cannot be cold or it won't stick in the slices. Roll up tight and tie with meat cord. Tie roast starting in the center and tie out to the ends Place roast with the fat cap on top. Place roast in roasting pan and coat well with the Rub. Wrap with plastic wrap and place in the refrigerator for 24 hours
In a bowl, prepare the rub for the roast with the following ingredients:
Rub:
2 Tablespoons ground fennel
2 Tablespoons. brown sugar
1 Tablespoon kosher salt
2 teaspoons ground black pepper
Place roast in roasting pan and rub the roast covering it well.
Add 4 cups water to the bottom of roasting pan
Roast in a 300-degree oven place on the middle rack, 6 or 7 hours. When meat thermometer registers 195 degrees in the center, remove from oven and allow to rest 1 hour tented
During resting time make the sauce:
Drain juice and fat in a fat separator
3/4 cup of pan juices (no fat)
2 tablespoons olive oil
1/3 c lemon juice
1/4 cup water
2 teaspoons fresh ground pepper
1 teaspoon fennel, ground
4 large fennel bulbs core removed
1 teaspoon Kosher salt
1/4 cup water
Add to roasting pan
Bake at 450 degrees 20 minutes and stir, bake 10 more minutes and stir, bake another 10 minutes.
Mashed Potatoes served with Tarka (caraway mustard butter)
4 # Yukon gold potatoes, peeled and cut into even sized pieces.
1 Tablespoon Kosher salt
5 Bay leaves
Cover potatoes 2" with water and cook till done. Reserve 3 tablespoons cooking liquid.
Remove bay leaves.
Smash potatoes
6 tablespoons melted butter
4 cloves garlic, smashed
1 3/4 cup warmed 1/2 and 1/2
1/2 cup horseradish
3 Tablespoons briny cooking liquid
Melt butter and cook garlic
Combine ingredients and stir to blend.
Top with Tarka
4 Tablespoons butter
brown over medium heat adding seeds:
Using a mortar and pestal crack mustard seeds and caraway seeds and add to butter while browning.
1 tablespoon yellow mustard seeds
1 tablespoon caraway seeds
When butter is browned and you hear the seeds pop, strain the mixture and pour over plated potatoes in a serving bowl.
Garnish with chives.
Fennel (Carmelized)
4 large fennel bulbs
cut fennel bulb in half, remove the core and slice lg wedges
1/4 olive oil
1 teaspoon Kosher salt
Stir to coat and season. Place in roasting pan used for meat.
Bake at 450 20 min. stir roast10 more minutes,
Add 1/2 cup water cook 10 more minutes, Serve
Chocolate Hazelnut Crostada
Crust
1/2 cup All-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/4 t baking powder
1/4 teaspoon Kosher salt
6 Tablespoons salted butter chilled
1 egg yolk
1/2 teaspoon vanilla
Process 20 to 30 seconds into a ball but not a clump
Pat dough into a 9" springform baking pan. Prick bottom to prevent air pockets.
Bake in a 375 oven 15 to 20 minutes till just golden
Hazelnut Crostada Filling
(Janda is hazelnut chocolate)
1 1/4 cup peeled hazelnuts, pulsed to roughly chop, 1/4 cup chopped nuts reserved reserved
3/4 cup sugar to the remainder of Hazelnuts 2 minutes pulsed together
3 egg whites
2 t vanilla extract
1 teaspoon espresso powder
1/2 teaspoon K salt
process 10 seconds
4 oz. bittersweet choc. melted.
Pour onto crust and spread in an even layer
Garnish with reserved 1/4 cup nuts to the outside edge of the chocolate layer.
Bake at 375 degrees, 20 to 25 minutes, cool 15 minutes. serve
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