tag:blogger.com,1999:blog-16517408.post8771088280247806309..comments2024-03-27T03:58:05.389-04:00Comments on The Cookbook Junkie: Best Thing I Made in 2011: PorkettaThe Cookbook Junkiehttp://www.blogger.com/profile/04800004451856078252noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-16517408.post-33652085723259874412012-01-05T22:53:50.639-05:002012-01-05T22:53:50.639-05:00Long time reader, probably first-time poster ... t...Long time reader, probably first-time poster ... thanks for the description of porketta. My family roots are in Cincinnati area and I've lived in Washington D.C. for 30 years, but I'd never heard of it until recently. Our local Wegmans stores have a porketta panini offered in their Market Cafe. Now that I know what it is, and think I will like it, I'll try one of them! <br /><br />I've tried a few recipes from your site and one that I always think of is the cheese-stuffed jalapeno poppers. I'm not fond of jalapenos but the 'trick' of boiling them briefly to tone down the heat tempted me into trying them.Marynoreply@blogger.comtag:blogger.com,1999:blog-16517408.post-67349093309364550122012-01-05T10:16:25.537-05:002012-01-05T10:16:25.537-05:00That looks SO good. When we lived in Calgary we us...That looks SO good. When we lived in Calgary we used to go to an Italian market that made porchetta. Haven't had it in years, although I saw a grocery store here recently started carrying a pre-seasoned cook at home porchetta. I will have to buy one! PS I am still reeling over the volume of cookies you made for the holidays. I did not do any baking at all this season.Sarahttps://www.blogger.com/profile/14519799778366176741noreply@blogger.comtag:blogger.com,1999:blog-16517408.post-65115471344013185532012-01-04T09:16:15.519-05:002012-01-04T09:16:15.519-05:00Thanks for the photo. It helps. I guess I just d...Thanks for the photo. It helps. I guess I just didn't think of cutting it as a sort of spiral, but it would work great.Annie at Haphazard Homesteadhttps://www.blogger.com/profile/13697469094043846339noreply@blogger.comtag:blogger.com,1999:blog-16517408.post-78828002291555157442012-01-04T09:13:09.460-05:002012-01-04T09:13:09.460-05:00The picture in this link shows how I cut the roast...The picture in this link shows how I cut the roast. <br /><br />http://i.ytimg.com/vi/Fz391Urnk30/0.jpg<br /><br />You want to end up with a flat piece, about about an inch thick.<br /><br />A pork butt might be more irregularly shaped but you'd still use the same technique. <br /><br />To me the dill is key because that was the main seasoning of the porketta I grew up eating but some porketta recipes may not use it at all.The Cookbook Junkiehttps://www.blogger.com/profile/04800004451856078252noreply@blogger.comtag:blogger.com,1999:blog-16517408.post-77911661261593675202012-01-04T08:59:11.220-05:002012-01-04T08:59:11.220-05:00I've eaten lots of pork roast, but haven't...I've eaten lots of pork roast, but haven't eaten it rolled like that or heard it called porketta. It looks good; I think the dill might be what makes all the difference.<br /><br />I might have to try it. How do you think I'd get a pork butt flat enough to roll? Butterfly it first, maybe? I have a pork loin roast I could use instead, but like you said, it wouldn't be fatty enough.Annie at Haphazard Homesteadhttps://www.blogger.com/profile/13697469094043846339noreply@blogger.comtag:blogger.com,1999:blog-16517408.post-56614868889013303922012-01-04T06:20:12.296-05:002012-01-04T06:20:12.296-05:00That's just awesome, Paula. I hadn't ever ...That's just awesome, Paula. I hadn't ever seen or heard of porketta until I moved here to NEPA - your recipe looks simple and delicious though. Thanks for sharing!Alishahttp://www.polarbee.typepad.comnoreply@blogger.com