1 hr
Food Foundations...with JANNIE!!! Mikey and Rinne Eat In
-
- Food
Welcome to the very FIRST episode of Mikey and Rinne Eat In! Come on onto the SheBlanc Estate grounds, let our bartender Aubbie pour you a stiff and chilly cocktail and pull up a chair…it's time to eat! On today's episode, we talk about the food stories and recipes that define us as your hosts, favorite foodies and the hungry friends that everyone needs in their lives. We also talk to our Bestie Jannie, who brought us a crunchy, amazing snack - Scallion Pancakes. Whoa. Whoa. Whoa
Tune in. Eat up. Pour a drink. Laugh. Chew. Sip. Repeat.
JANNIE! - @justcookjannie - IG, TikTok, etc. - https://justcookjannie.com
Scallion Pancakes: https://bit.ly/3JskKuo [https://justcookjannie.com/2021/11/learn-how-to-make-a-sunday-favorite-at-our-house-scallion-pancakes-the-huang-way/]
Rinneys Vrasciole alla Verbiacarese (aka "BRAHJOLE") - adapted from My Calabria by Rosetta Constantino (our FAVE Italian cookbook):
3 lbs pork butt (we used Coppa, cut like a loin), trimmed of fat - save it!
Kosher Salt, liberally applied
1/4 lb back fat, or trimmed fat from pork - finely ground or minced into a paste
2 1/2 Tablespoons finely chopped Italian Parsley
2 Garlic Cloves, minced
Fresh Ground Black Pepper
EVOO
2 Quarts of peeled and chopped tomatoes (we used our farmers market, canned tomatoes), you can use two 28oz cans of San Marzano Tomatoes
5 fresh Basil Leaves
* Cut the pork (or "butterfly"), to make it flat. Mikey likes to do this by cutting it like a pinwheel or peeling an apple: long slices to "open up" the pork loin, work around the length of the pork loin until you get to the middle, and you have a wide flat piece of pork "sheet"
* Cut flattened loin into 5 by 3 inch rectangles, and pound out in a ziplock bag or in between saran wrap, until about 1/2 inch thick constantly
* Mix together the pork fat, parsley, minced garlic, salt and pepper (yummy amounts)
* Spread the pork fat mixture across the pork slices, edge to edge
* Roll the pork slices into little cigar shapes, and use butcher twine to tie up at the ends, or "truss" them fully (look up a Youtube video for a meat "trussing" technique)
* In a large sided pot, bring EVOO to a high-is heat and sear the little "cigars" until brown on all sides - remove and let rest on a paper towel.
* Add Tomatoes to the pan, scraping up all the yummy bits, add back in the vrasciole cigars and let cook - stirring often, until cooked down and yummy - About an hour to an hour and a half.
* Remove twine before eating - serve with pasta or just eat it!
Mikeys Club Pizza:
Favorite Pizza Dough Recipe: https://nyti.ms/3GRilIa [https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough]
Grill or bake stretched pizza until bubbly and delicious. Top with your FAVES!
Club Pizza toppings:
* Arugula
* Cooked, chopped bacon
* Mamas Lil Peppers
* Garlicky Creamy Dressing
* Sliced Turkey
* Sliced Pecorino Romano or Blue Cheese Crumbles
* Potato Chips (if you're fat AF)
LETS EAT!
IG: @mikeyandrinne
www.mikeyandrinne.com [http://www.mikeyandrinne.com]
Welcome to the very FIRST episode of Mikey and Rinne Eat In! Come on onto the SheBlanc Estate grounds, let our bartender Aubbie pour you a stiff and chilly cocktail and pull up a chair…it's time to eat! On today's episode, we talk about the food stories and recipes that define us as your hosts, favorite foodies and the hungry friends that everyone needs in their lives. We also talk to our Bestie Jannie, who brought us a crunchy, amazing snack - Scallion Pancakes. Whoa. Whoa. Whoa
Tune in. Eat up. Pour a drink. Laugh. Chew. Sip. Repeat.
JANNIE! - @justcookjannie - IG, TikTok, etc. - https://justcookjannie.com
Scallion Pancakes: https://bit.ly/3JskKuo [https://justcookjannie.com/2021/11/learn-how-to-make-a-sunday-favorite-at-our-house-scallion-pancakes-the-huang-way/]
Rinneys Vrasciole alla Verbiacarese (aka "BRAHJOLE") - adapted from My Calabria by Rosetta Constantino (our FAVE Italian cookbook):
3 lbs pork butt (we used Coppa, cut like a loin), trimmed of fat - save it!
Kosher Salt, liberally applied
1/4 lb back fat, or trimmed fat from pork - finely ground or minced into a paste
2 1/2 Tablespoons finely chopped Italian Parsley
2 Garlic Cloves, minced
Fresh Ground Black Pepper
EVOO
2 Quarts of peeled and chopped tomatoes (we used our farmers market, canned tomatoes), you can use two 28oz cans of San Marzano Tomatoes
5 fresh Basil Leaves
* Cut the pork (or "butterfly"), to make it flat. Mikey likes to do this by cutting it like a pinwheel or peeling an apple: long slices to "open up" the pork loin, work around the length of the pork loin until you get to the middle, and you have a wide flat piece of pork "sheet"
* Cut flattened loin into 5 by 3 inch rectangles, and pound out in a ziplock bag or in between saran wrap, until about 1/2 inch thick constantly
* Mix together the pork fat, parsley, minced garlic, salt and pepper (yummy amounts)
* Spread the pork fat mixture across the pork slices, edge to edge
* Roll the pork slices into little cigar shapes, and use butcher twine to tie up at the ends, or "truss" them fully (look up a Youtube video for a meat "trussing" technique)
* In a large sided pot, bring EVOO to a high-is heat and sear the little "cigars" until brown on all sides - remove and let rest on a paper towel.
* Add Tomatoes to the pan, scraping up all the yummy bits, add back in the vrasciole cigars and let cook - stirring often, until cooked down and yummy - About an hour to an hour and a half.
* Remove twine before eating - serve with pasta or just eat it!
Mikeys Club Pizza:
Favorite Pizza Dough Recipe: https://nyti.ms/3GRilIa [https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough]
Grill or bake stretched pizza until bubbly and delicious. Top with your FAVES!
Club Pizza toppings:
* Arugula
* Cooked, chopped bacon
* Mamas Lil Peppers
* Garlicky Creamy Dressing
* Sliced Turkey
* Sliced Pecorino Romano or Blue Cheese Crumbles
* Potato Chips (if you're fat AF)
LETS EAT!
IG: @mikeyandrinne
www.mikeyandrinne.com [http://www.mikeyandrinne.com]
1 hr