On Fri, 19 Sep 2014 16:25:59 -0600, Mayo > wrote:

> On 9/19/2014 4:13 PM, sf wrote:
> > On Fri, 19 Sep 2014 15:52:11 -0600, Mayo > wrote:
> >
> >> On 9/19/2014 9:23 AM, sf wrote:
> >>> On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms
> >>> > wrote:
> >>>
> >>>>
> >>>>> One addition will really kick the taste up - a single anchovy sauteed in
> >>>>> until it dissolves.
> >>>>
> >>>> Sauteed in...what?
> >>>
> >>> Whatever you're sautéing the rest of the ingredients in.
> >>>
> >>>
> >>
> >> Also consider parsley in porchetta:
> >>
> >> http://iamafoodblog.com/porchetta-recipe/
> >>
> >> Salt Rub
> >>
> >> 1 TABLESPOON KOSHER SALT
> >> 2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED
> >> 2 TEASPOONS TOASTED FENNEL SEED, CRUSHED
> >> 2 TEASPOONS CHILI FLAKES
> >> 2 TEASPOONS FRESHLY GROUND BLACK PEPPER
> >> ZEST OF 1 LEMON
> >> Herb Rub
> >>
> >> 2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY
> >> 2 TABLESPOONS FRESH ROSEMARY
> >> Porchetta
> >>
> >> PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS
> >> 12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED
> >
> > Oh, no. That recipe is completely wrong. There is no parsley in
> > porchetta, it should be fresh sage.
> >
> > 1 tablespoon capers, rinsed, pressed dry between towels, and barely
> > chopped
> > 1 teaspoon chopped lemon zest
> > 3 garlic cloves, coarsely chopped
> > About 12 fresh sage leaves, crushed, then coarsely chopped (about 1-1
> > 1/2 teaspoons, packed)
> > A leafy sprig or two of fresh rosemary, leaves stripped and crushed
> > (about 2 teaspoons, packed)
> > 2 teaspoons fennel seeds, barely crushed
> > 1 - 1 1/2 teaspoons freshly cracked black pepper
> >
> >
> >
> >
> >
> I yield to a superior recipe!
>
> Do you ever make saltimboca?

Yes (chicken, not veal)! It's quick, easy and delicious. Please
don't succumb to those stupid rolled versions.

I grow pineapple sage, which is a superior variety if you can find it.




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.