Text 16931, 100 rader
Skriven 2011-10-23 14:09:00 av JIM WELLER (1:123/140)
Ärende: Savory 89
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Renee's Minnesota Chile-Head Porketta Roast
 Categories: Pork, Chilies, Italian, American
      Yield: 6 Servings
 
      4 lb Boneless pork shoulder
           Roast
           FILLING:
    1/3 c  Italian herb seasoning
    1/4 c  Hot pepper flakes
    1/2 c  Fresh parsley
      2 ts Granular garlic
      2 ts Fennel seed
  1 1/2 ts Paprika
  1 1/2 ts Salt
           Dill weed dried or fresh
           CRUST:
      1 ts Granular garlic
      1 ts Salt
    1/8 c  Hot pepper flakes
    1/8 c  Italian seasoning blend
           MY BASIC ITALIAN SEASONING:
      1 c  Dried oregano leaves
    1/2 c  Each dried marjoram & thyme
           Leaves
    1/4 c  Each rosemary & savory
           Leaves
    1/4 c  Fennel seed
 
  Ok, here's the recipe for my porketta roast. Since I generally
  just sprinkle stuff on until it *looks* about right, I cooked
  another roast after the Ames Hotluck to actually try to measure
  each item. The quantities shown are *about right*; add or subtract
  from the amount indicated as you like.
  
  Porketta is a tradition of northern Minnesota Italians on the Iron
  Range; and everyone up there has a secret recipe... it's highly
  seasoned, rolled pork shoulder roast.
  
  My introduction to porketta was as a dinner roast served hot.
  Leftovers got stuck between two pieces of bread, reheated and
  consumed unadorned because tomato sauces get lost in all the
  seasoning. I was later re-introduced to porketta as cold sandwich
  meat served with plain old, yellow ball park mustard. Porketta is
  tasty hot or cold, mustard or not. Please, do let me if you come
  up with any other suitable condiment.
  
  Have fun with pan drippings, too. Spice up mashed or boiled
  potato, steamed rice, pasta, crusty bread...
  
  Renee
  
  Prepare a 3-4 pound boneless pork shoulder roast(#) as for a
  rolled roast. Trim out large pockets of fat but not all the fat on
  the inside of the roll and leave a thin layer of fat on the
  outside of the roll.
  
  Filling: Sprinkle the inside the roll with (more or less) - -
  About 1/3 cup italian herb seasoning blend(*)--NO SALT ADDED!!! -
  About 1/4 cup hot pepper flakes - About 1/2   cup parsley fresh
  (use less if dried) - About 1.5-2 teaspoon granular garlic - About
  1.5-2 teaspoon fennel seed. - About 1.5   paprika - About 1.5
  teaspoon salt - (Optional: try a little dillweed dried or fresh)
  
  Roll the roast and secure with cotton string.
  
  Crust: If dry, moisten the outside of the roll with water then
  sprinkle with (more or less as needed to coat & to taste) - -
  About 1 teaspoon granular garlic - About  1   teaspoon salt -
  About 1/8-1/4 cup hot pepper flakes - About  1/8   cup italian
  seasoning blend
  
  Bake at 325 degrees until internal temperature is 170-180 degrees.
  
  Let stand about 15 minutes then remove the string. Slice. Serve
  hot or cold--mustard optional.
  
  (#) Using a leaner cut of pork will NOT produce the same flavor
  and will be dry.-- A rolled turkey breast roast will be great if
  prepared with raw bacon inside and outside the roll.; Roasted
  turkey drumsticks are good with this seasoning combination, no fat
  added but leave the skin on.
  
  (*) Store-bought italian herb seasoning is fine. If it has sage in
  it, use it IF sage is at the bottom of the list of ingredients.
 

MMMMM

Cheers

YK Jim


... But it brings my mouth and belly joy.

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