Amuse Bouche

Porchetta or Pork Butt(shoulder) on the Spit

Porchetta (pork butt on the spit)

This is a 10 minute of prep time recipe that will knock your socks off.  Big flavor, incredibly moist (even as leftovers!) and it will make your neighborhood smell like an Italian street festival minus the ubiquitous peppers and onions if you live in New England.

In a food processor toss in 12 or so peeled cloves of garlic, 2 TBS of fennel seeds that you toasted lightly in a pan until they were fragrant, 1 T kosher salt, 1T ground black pepper, 2 tsp crushed red pepper flakes, leaves from 1 sprig of rosemary.

Puree this all up in the food processor and then add enough olive oil to make it a paste.  Rub this all over your 5 - 6 pound pork butt (shoulder) preferably butterflied open like a book so you can spread the flavor everywhere.  Once it is nicely rubbed roll it up and tie it in a nice bundle and let it sit in the fridge overnight.

I have a Weber kettle grill so we started 1 chimney full of hardwood charcoal and when it was ready we laid it on either side of the grill leaving the center open.  We tossed on a few longer burning charcoal briquettes to keep the fire going.  I speared the pork onto the spit and started it spinning.  When the chimney cooled enough to handle we lit another chimney full and added more coals on each side.  We put an aluminum disposable roasting pan down under the roast to catch the drips and prevent flare ups.  The lid went on and it did it's nice slow spin, spin, spin for about 2 hours. 135F - 140F is your magical temperature for delicious porkie doneness. I happened to have my iphone by nearby and not my usual camera so these pictures are not the most brilliant in color, but you get the idea right?

We took it in and let it rest for 15 minutes and sliced.  See the delicious juice!  not only was this good for dinner, but unlike most pork it was great and still moist as leftovers.  I made staff lunches with sliced porchetta, apple/jalapeno jelly, mayo and romaine.  I just had mine on a salad. 

Don't be afraid of throwing a big roast on the grill!  For those who are spitless and need to cook this in the oven the recipe is based on this if you need oven directions.

Oven Roasted Tomatoes

You seriously wish you had smell-o-vision at this moment.

My cherry plum tomato plants decided to give up their harvest in one fell swoop.  Following along Kalyn's idea I roasted away.

Cut in half, tossed with EVOO, fresh rosemary and oregano and roasted in a low, low oven for 5 hours, skins pulled off, these are officially tomato candy, tomato leather, tomato heaven, essence of tomato.  Frozen for later delectation when the winds blow and the snow is knee high to a beagle's ear.

I urge you to try it.

La Vigilia- The feast of the seven fishes

Tomorrow is not only Christmas Eve, it is also my husband's birthday. 

Imagine spending your early years hearing this is your Christmas/Birthday gift, or realizing that someone else would always outshine you on your day. 
For the first few years of our marriage I would try to find a restaurant that was open and book reservations well in advance.  We would relax all day and then dress up and hit some swanky spot for dinner.  When we had finally been married long enough for me to know that he wasn't going to run in terror, I took him to Christmas Eve with my Italian relatives. 
I can tell you that attending a family event is like watching a Soprano's episode live and you can nod your head sagely and say 'sure it is', but really, honestly it is.  After we left the house the first year he was silent in the car.  I looked at him and asked if he was okay and he just looked at me and said, I didn't believe you when you told me but it IS like the Soprano's.  Bless him, he now tells me every year that he would like to attend, he quietly enjoys the crazy yelling, the smooching relatives, the whole buzz of the event.  Quite a bit different from his staid Brit upbringing.

The dinner is held at my cousin Fuzzy's house, Fuzzy, a nickname he received due to his resemblance to a famous golfer of the period when he was born is a criminal lawyer which can be a convenient family relation at times, at least for a few of the famiglia. Fuzzy has no idea how to use a kitchen, he is married to the very beautiful 'G' who is equally inept in the kitchen.

My cousin 'J', who is closest in age to me, we are nine days apart, is the head chef for this event. With my Aunt's help (my father's sister) he will make all of the dishes for a clan that hits 20 - 30 en masse.  This is one event I get to attend and don't get to cook anything!  I shall relay all the dishes served when I return, but the one I am pining for, the one that brings me back every year is the stuffed calamari.  Strips of calamari are stuffed and closed with a toothpick and simmered in a marinara sauce for hours. Oh My It Is G-o-o-d.

There will be screaming and yelling, kids running around, wildly gesticulated storytelling, sporting events blaring loudly from the wide screen T.V. in the next room, singing, booze shall flow freely and my Boston accent shall come out in force. It is one of the few times I lapse into it. There will be seven fish dishes as is tradition, strong espresso, Sambuca and loads of Italian Cookies for dessert.  I will make a Pithivier tomorrow to bring as my contribution and a nice bottle of Barolo for the hosts and I will soak myself in the waters of tradition for an evening.

I hope that your Christmas Eve is just as lively and just as lovely whatever you believe in.