Pancetta Wrapped Pork Roast

Ingredients:

* 8 large garlic cloves
* 1 tablespoon finely chopped fresh rosemary leaves
* 1 tablespoon finely chopped fresh thyme leaves
* 1 tablespoon olive oil
* 1 (3 1/2 to 4-pound) tied boneless pork loin roast
* Salt and freshly ground black pepper
* 4 ounces thinly sliced pancetta
* 1 1/2 cups chicken broth
* 1 1/2 cups dry white wine

Method:

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

Comments:

* Based on this original recipe.

Chickpea & Tomato Salad

Ingredients:

* 1 small red onion, peeled
* 2 handfuls of ripe red tomatoes
* 2 lemons
* Extra virgin olive oil
* sea salt and freshly ground black pepper
* Around 4 large handfuls of soaked and cooked chickpeas
* A handful of fresh mint, chopped
* A handful of fresh green or purple basil, finely ripped
* 7oz feta cheese (optional)

Method:

1. finely slice your red onion, roughly chop tomatoes. mix both together into a bowl and dress with the juice of 1 and-a-half lemons and about 3 times as much good extra virgin olive oil. Season to taste.

Boil/heat the chickpeas in a pan with water. Once heated, drain. add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well, they will give a nice creamy consistency. Allow to marinate for a little while in the fridge and serve at room temperature.

Just as you are ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning, you may want to add the juice from your remaining lemon half at this point. optional: crumble over the feta cheese.

Comments:

* This salad rules. If someone says they don't like it, they lie.
* light, summery taste... live large, serve with white wine, playa.
* Based on a random thing we saw on Jamie Oliver this one time.

Zippy Thai Tenderloin

Ingredients:

* 2 tbs fresh lime juice
* 1 tbs oil
* 1 tbs soy sauce
* 2 tsp fresh ginger
* 2 cloves garlic
* 1 tsp Tabasco
* 1/2 cup cilantro
* 1/2 cup chicken broth
* 1 tsp corn starch
* 1 pork tenderloin

Method:

1. combine all ingredients except corn starch, blend and put into a freezer-size Ziploc bag (Tupperware could work in a pinch). Add meat to bag. Seal it up.

2. marinate in fridge anywhere from 30 minutes to 24 hours, depending on schedule

3. BBQ the pork for 25 - 30 minutes, or until done (i.e. meat temp reaches ~150 degrees). SAVE THE MARINADE IN THE BAG!

4. While meat is grilling, put remaining marinade into a pot on the stove. Bring to a boil. Add corn starch. Stir. Simmer.

Comments:

* Relatively cheap meal... pork loins can feed 3 - 4 people.
* Goes well with things like brown rice and green beans.
* Based on this original recipe the brilliance of Tk's mind-grapes!!!

Breakfast Ceazer (a la Hell's Kitchen, Caffe Barney et al)

Ingredients:

* Clamato (regular strength)
* Vodka
* Ice
* Tabasco
* Worcestershire sauce
* Horseradish paste
* Salt (Not celery salt, regular salt)
* Fresh ground pepper
* Lime wedge

Method 1 (classic):

1. Fill a short cocktail glass to the brim with ice. Add 1 - 2 ounces of vodka.

2. Add about 3 - 5 drops of Tabasco and 3 - 5 drops of Worcestershire sauce to the glass. Note: if you like things spicy add more Worcestershire sauce NOT more Tabasco.

3. Add 1/4 - 1/2 a tea spoon of horseradish. Fill remainder of glass with clamato. Gently stir drink with a spoon or straw. Add a dash or two of salt and pepper. Add lime wedge to rim of glass. Serve.

Method 2 (shaken):

Follow steps 1 - 3 above, except prior to serving pour the entire drink (including ice, etc) into a metal Boston shaker, seal, and shake the fuck out of it until the shaker is ice cold to the touch.

Pour the shaken drink back into the glass. Do not strain. Serve. Resulting drink will be more chilled and ingredients will be more evenly blended.

Comments:

* We don't use celery salt or do the salted rim thing because that shit is GROSS. Think about it.
* Vodka could be replaced with gin or even tequila. But not both.
* Serving with a pickled bean as a garnish is always a classy touch. Serving with a celery stick garnish is passe.