Saturday, October 8, 2011

Pork scalopini

One of my most favorite recipes is a mixture of Greek and Italian origins. What makes this dish so unique is the contrast between the flavors. We first start off with Stuffed Pork Braciole (bri-shol) topped with a fresh tomato Marinara sauce . We will finish off with some hot and sticky Baklava.

Items of the required!
  • Pork butt sliced into 1/3 inch thick slices. 7 pound roast is what I used.
  • Butcher string 20-30 feet
  • Large bag of shredded Mozzarella and Parmesan
  • Dried spices: Oregano, Basil and Italian seasoning along with some Parsley.
  • Kosher salt and ground black pepper
  • Spaghetti sauce
  • Olive Oil
The best way I found to make this dish to separate everything into groups. Place all the cheese in a big bowl and make sure it is all mixed together. Use small bowls for each spice including the salt and pepper.
Place a piece of the cut meat onto a plate. Season with all three seasonings. Take a handful of the cheese and spread it down the middle. Roll the piece of meat into a tight log. I start at the bottom and roll upwards. Then use two or three pieces of butcher string and tie it up snug. Place in a 13×9 oiled baking dish. Sprinkle with salt and pepper and parsley. Bake at 350* tell done. OR you can grill over an open fire using apricot, apple or cherry wood chunks or chips. Hickory would work but that can give it a bacon smokey flavor that might not mix well with Italian seasonings. Once the meat is done pour on a jar of your favorite spaghetti sauce, top with more cheese if desired and bake another 10 to 15 minutes.

The Baklava is not as hard as it seems, it just takes FOR FREAKIN EVER!!!! Never ever try and make the Philo dough. Its impossible, so I just buy mine at the store for $4 a pound. Make sure to thaw out the dough before you start.
1 box phyllo pastry – 1 lb. defrosted
1 ½ c. (3/4 lb.) unsalted butter, melted
1 ½ c. finely cut walnuts
1 ½ c. finely cut pecans
2/3 c. sugar
1tsp. cinnamon
1tsp. nutmeg
Mix the walnuts, pecans, sugar, cinnamon and nutmeg in a gallon sized zip lock bag and shake well to mix.
Grease a 13×9 baking dish with melted butter. NOTE: PLACE 10 SHEETS OF DOUGH INTO THE BAKING DISH, BRUSH WITH BUTTER EVERY TWO SHEETS. Spread a ¼ of the nut mixture onto the dough. Place 6 sheets of dough ontop of the mixture and make sure to butter every two sheets of dough. The place another ¼ of the nut mixture onto the dough. Add 6 more sheets followed by a ¼ of the nut mixture. Use 6 more sheets of dough and then add the last ¼ of the nut mixture and top with remaining twelve sheets of dough. Just remember to butter in between every 2 sheets of dough.
10 sheets
¼ of mixture
6 sheets
¼ of mixture
6 sheets
¼ of mixture
6 sheets
¼ of mixture
12 sheets
Brush top layer of philo with butter. Cut into diamond shapes before baking and bake for 30 minutes at 350*, then bake for an additional 1 hour at 300*
Its easier to cut before its baked then when it is. It will break and crack all the cooked dough when cutting after baking.
As the Baklava is baking, now would be a good time to make the syrup.
1 ½ cups Water
1 ½ cups Sugar
½ cup of Honey
½ tsp of Cinnamon
half of a lemon squeezed
Mix all the above ingredients and bring to a boil. Once boiling, boil for 30 seconds then remove and let cool. Spoon onto the baked Baklava. Dont put to much on or it will make it soggy.

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