RE: [CH] IA/MN/KS Hotluck: Porketta Roast
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Mon, 30 Aug 1999 08:04:40 -0700
Renee
If you ever get to the 7-corners area of upper downtown St. Paul there's an
Italian deli-restaurant that's been selling porketta for years - Cosetta's -
they started as an Italian market down in the old Italian area near the
river (around Four Paws <sp?>) - and when some renovation went on, they
moved up to 7th into a larger building & expanded their eating area -
David's pizza by the slice is one of my favorites - every Monday after
Christmas my cousin orders David's lasagna, garlic bread & salad & has a
home party that the whole family looks forward to (it makes me hungry
thinking about it)
The Greek/Italian peppers [hot not mild] go great in a porketta sandwich!!
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com>
Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com <mailto:srund@svl.ems.lmco.com> LMnet:
8-326-5432
Pager: 408-539-5146 web:
http://webpager.lmms.lmco.com/perl/mtrocall.cgi
<http://webpager.lmms.lmco.com/perl/mtrocall.cgi>
[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
----------
From: Renee Watson, Minneapolis ,Minnesota USA USDA Zone
4a[SMTP:rlwat@uswest.net]
Sent: Friday, August 27, 1999 4:32 PM
To: chile heads
Subject: [CH] IA/MN/KS Hotluck: Porketta Roast
IA/MN/KS Hotluck, August 22, 1999
Everything was wonderful: the people, the site
the food, the sauces, THE BREAD!
What do we serve with Backdraft? The answer is,
of course: THE BREAD.
But the better question is "Why IS it called Backdraft?"
The answer to that is: The Backdraft-belch!
It came without warning. Geez...thought I was standin'
next to a bear. Sudden, LOUD and looong. Thanks, Scott!;-)
But, the look on your face priceless..."Did I do that?" it
said. Yes, YOU did that! We'll be entering you in all the
belching contests next year...THE BREAD & Backdraft on hand.
Thanks, Sandy & Steph for putting the hotluck on.
I hope we can do it again.
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
Porketta
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. I buy herbs
in bulk at co-ops & mix my own blends. My basic
italian seasoning is:
1 cup dried oregano leaves
1/2 cup each dried marjoram & thyme leaves
1/4 cup each rosemary & savory leaves
1/4 cup fennel seed