Author: emily (Page 5 of 20)

By Chef Brian Adornetto

We’ve seen it covered in chocolate, crumbled over everything from potatoes to ice cream, and wrapped around nearly every type of meat and vegetable known to man. It has finally made a full-circle. Here it is, in all it’s smoky glory, wrapped around pork. If eating this is wrong, we don’t want to be right.

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons fresh rosemary, minced
• 1 (3 1/2-pound) center-cut, boneless, pork loin roast
• 12 slices bacon (about 1 pound)

• Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

1.) In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.

2.) Arrange the pork in a 9 x 13 inch baking pan and spread the mustard mixture evenly over the pork. Lay a piece of bacon across the pork. Lay another slice of bacon across the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Use kitchen twine, if necessary, to secure the bacon in place.

3.) Roast for 1 hour.

4.) Cover the pan, loosely, with foil and roast for another 10 to 15 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F.

5.) Remove the pan from the oven and transfer the roast to a cutting board. Cover the roast with foil and allow it to rest for 20 minutes.

6.) Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

Did you know that Chef Brian Adornetto is also a freelance writer? Click here to read one of his food-focused articles

By Chef Brian Adornetto

Here’s a beautiful and unusual treat that will impress your family and friends far more than a plate of ‘break-n-bake’ cookies, yet isn’t much more labor-intensive. Save that break-n-bake dough for an occasion when you’re surrounded by people you don’t like. 

Ingredients

• 8 ounces good quality dark chocolate, chopped (i.e. Ghiardelli, Valrhona)
• 6 tablespoons heavy cream
• 2 teaspoons imported balsamic vinegar
• Cocoa powder to dust
• Powdered sugar to dust

Place chopped chocolate in a medium bowl. Bring cream to a simmer and pour over chocolate, stirring until smooth. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for about 1 hour, until firm and moldable.

Remove from the refrigerator and, using a teaspoon, scoop out the chocolate. Use your fingers to shape into cherry sized balls. Set the chocolate balls on a parchment-lined tray.

Place about a ¼ cup of cocoa powder on a plate. On a separate plate, place about a ¼ cup of powdered sugar. Place a few truffles at a time in the cocoa powder and roll the truffles around to coat. Return the coated truffles to the tray. Do the same with a different group of truffles; this time in the powdered sugar. Continue with the remaining truffles so that when finished, half will be coated in cocoa and half will be in powdered sugar.

Place the truffles in an airtight container and they can be stored up to 2 weeks.

Did you know that Chef Brian Adornetto is also a freelance writer? Click here to check out one of his food-focused articles!

By Chef Brian Adornetto

The season of WAY TOO MUCH zucchini is quickly approaching, so we figured you’d need a really good recipe or two. Chef Brian Adornetto keeps it simple and delicious with this gorgeous side dish, which can be served as a salad, tossed with pasta, or even used as a condiment. We’re thinking atop a grilled Italian Sausage? You’re probably more creative than we are, so go forth, cook, and create!

Ingredients

• 1/3 cup olive oil
• 5 large zucchini (about 2 pounds), halved and cut ¼ inch thick
• 3 garlic cloves, thinly sliced
  ¼ cup red wine vinegar
• Salt
• Freshly ground black pepper
• ¼ cup fresh basil, cut into chiffonade
• ¼ cup fresh mint, cut into chiffonade
• Crushed red pepper (optional)

1.) Pour the oil into a large pan over medium-high heat. Add zucchini and sauté until golden (work in batches if necessary). 

2.) Add garlic and cook until fragrant. Use a slotted spoon to transfer the zucchini and garlic to a medium bowl.

3.) Drizzle with vinegar and season with salt, pepper, basil, and mint. Toss gently to coat.

4.) Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving.