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Old 12-05-2007, 11:30 AM   #11
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At a reception at work, we had a mashed potato bar once. Toppings included pulled pork, cheese, cole slaw, chopped green onions, steamed broccoli and sour cream. It was unbelievably good.
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Old 12-05-2007, 11:55 AM   #12
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jkath, did you make the brasciole? if so, how did you make it?

my version of brasciole:
once you have the scallopini, it's pretty easy. the trick is slicing the pork so that you get a little fat through each slice for flavor.

then you pound 'em thin, sprinkle one side with s&p, garted cheese, and italian herbs. sometimes i put some grated mozz inside.

then fold in the edges and roll and tie off the ends to make logs.

brown the brasciole in garlic flavored evoo, then braise in sauce until cooked through.
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Old 12-05-2007, 12:23 PM   #13
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Pork with Sauerkraut an potatoes... ..

put the pork in a pot with some water and potatoes. Bake covered in the oven at 350. When it's about 1/2 done, pour out the water and put in the sauerkraut and finish cooking..
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Old 12-05-2007, 12:39 PM   #14
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here is a recipe i used when i had to cook for 900 people. It is amazing how good it tastes.

This dry rub will season a 6-8 pound roast.

1 cup brown sugar
1/4 cup paprika
4Tbl Sp Kosher salt
2Tbl Sp fresh ground black pepper
half to one tsp garlic powder
half to one tsp cayanne pepper

Mix all dry ingrediants in a large zip lock bag and shake like a mad man.
place the pork butt fat side up in a deep dish roasting pan ( i use aluminum deep dish throw away pans) Lay strips of peppered bacon on top of pork. rub the dry seasoning all over the pork including under any flaps. let stand in room temp for 2 hours. After two hours or so, pour half cup to one cup concentrate applejuice over pork. cook 9-10 hours at 235*F or until internal temp has reached 190*-195. once the roast is finished, take two forks and shred the heck out of it. drain off some of the liquid and serve with teriaky or sweet baby rays BBQ sauce.

You could also use the same dry rub but smoke the roast for 10 hours at 235* with some apple wood chips.
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Old 12-05-2007, 12:59 PM   #15
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Quote:
Originally Posted by buckytom View Post
jkath, did you make the brasciole? if so, how did you make it?

my version of brasciole:
once you have the scallopini, it's pretty easy. the trick is slicing the pork so that you get a little fat through each slice for flavor.

then you pound 'em thin, sprinkle one side with s&p, garted cheese, and italian herbs. sometimes i put some grated mozz inside.

then fold in the edges and roll and tie off the ends to make logs.

brown the brasciole in garlic flavored evoo, then braise in sauce until cooked through.
whats scallopini. I though it was a pasta dish. Chicken scallopini is what one of our italian joints makes up. its some cream sauce with cappers, diced ham, artichoke hearts and chicken over angle hair pasta
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Old 12-05-2007, 01:12 PM   #16
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Here's another vote for sauerkraut and potatoes.

It's a favorite in my house.
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Old 12-05-2007, 01:34 PM   #17
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Quote:
Originally Posted by LT72884 View Post
whats scallopini. I though it was a pasta dish. Chicken scallopini is what one of our italian joints makes up. its some cream sauce with cappers, diced ham, artichoke hearts and chicken over angle hair pasta
Scallopini is meat cutlets (usually chicken, veal or pork) pounded thin, breaded, and browned on both sides, served with a sauce. For example: Veal Scallopini - Allrecipes HTH.
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Old 12-05-2007, 01:42 PM   #18
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gg is correct. i tend to use the term scallopini to describe the thinly sliced then pounded cutlet, before it's breaded and sauteed. the french term would be escalope.

lt, i pm'd you the recipe.
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Old 12-05-2007, 02:00 PM   #19
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Quote:
Originally Posted by buckytom View Post
gg is correct. i tend to use the term scallopini to describe the thinly sliced then pounded cutlet, before it's breaded and sauteed. the french term would be escalope.

lt, i pm'd you the recipe.
Thanx mate. I tried to PM back but says your full. I noticed you siad i needed pork scallopini. So do i have to brown the pork first before i add the other ingrediants or does that recipe pretty much make pork scallopini in the process.
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Old 12-05-2007, 02:53 PM   #20
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sorry, i cleaned out a coupla messages.

when i said scallopini, i meant that you just need some thin, fairly large slices of a fatty cut of pork. then you pund them out to about 1/8".

if you try to use a lean cut, the brasciole will be too stringy, dry, and tough.

anyway, you season, roll, and tie them into a log shape. then you brown the logs before finishing them by braising in sauce.
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