Good morning!
Happy Sunday everyone. You’re just in time for gravy!
How very fucking convenient. Because we’ve got gravy, in abundance.
Today we will be paying compliments and homage to fellow member of the kommentariat and dear friend of the blog, our main man in Italy. 2Pack.
This unbelievably generous human being once more delivered some extreme generosity to your humble narrator in the form of gifts sent directly from Italy.
Remember last year?
When our dear friend showered these gifts upon me?
Just an incredible offering of delicious cheeses, preserves and other savory goodness. Those cheese selections were straight up delicious. Every one of them.
Well, in a effort to one-up himself, I opened the door one morning to find these items awaiting.
I mean, holy shit! That’s amazing! This year’s haul featured 2 different types of pecorino cheeses. One from Sardinia and the other a pepper crusted pecorino. There was also another humongous wedge of parmigiano reggiano which will indeed be fully utilized and sampled plus some crostini and several types of preserves. There was also a selection of wine jellies which were absolutely sensational. Especially when served with the crostini. Incredible stuff.
Folks? That was some of the best cheese I have ever eaten anywhere in my entire life. For a pecorino, it did bring the sheep milk funk, as it rightly should but it was also sweet, fresh, I mean you could taste the grass that the sheep grazed on. Dear God! Just fantastic stuff right there.
Now, let’s get a close up on the item right there in the middle
An authentic Italian clay cooking pot.
I’ll let 2Pack himself explain:
“Here is some background on the terra cotta industry that used to be vital in the area I now live in. Since the 1890’s local rivers have provided clay very conducive to construction blocks, roof tiles are pottery. Furnaces were key industry until the 1960’s. The main one is the Trevisan fornace pictured in the first photo as it looked in 1939.
The facade of the building in the lower right, and the entire long building and furnace smoke stack in the center left remain today preserved by the town. Picture 2 shows the long building and original furnace as the city hall now, pretty cool.
Picture 3 is the Ferrarin – Trevisan fornace which sat a mile away from the main fornace in Novoledo where I live. It is neat because it shows what my neighborhood looked like until the late ’60’s. My house sits around the center left of this photo. The only remaining original houses are the ones at the center right.
The final photo is of a sole remaining business in Villaverla that still deals in the original articles made on site. Your pot comes from there.
I’m going to make a slow cooked peperonata in my brand new Italian Clay pot!
Recipe inspiration for today from Marcellina in Cucina.com
Peperonata!
“1 pound red bell peppers
¼ cup extra virgin olive oil
1 onion
3-4 garlic cloves
1 cup tomato puree
1 teaspoon white wine vinegar
½ teaspoon sugar
½ teaspoon salt divided
⅛ teaspoon ground black pepper”
Here we go.
3 tbsp red wine vinegar
1 clove garlic – minced
2 tsp. dijon mustard – Grey Poupon of course
Kosher salt
Freshly ground black pepper.
I reheated the peperonata just to get the chill off of it. And seasoned with salt and pepper. These are your taste buds you’re working with here. The sweet notes from the sugar and the tang from the vinegar are pretty fucking front and center so adjust to taste.
While researching this menu I read that the peperonata worked really well with pasta and with grilled meats. So?
The side dish, or “Primi,” for today was simply some rigatoni, coated with a little peperonata and sprinkled with some pecorino.
Let’s get to our main course or “Secondi.”
When deciding which type and method of grilled meat I wanted to have with this meal I fell right back on old faithful.
Let’s grill some pork chops.
Damn right I’m using Bessie for maximum grillage here. Season simply with some salt and pepper. Use a bit of a heavy hand with the salt and pepper here.
These are some thick-ass motherfucking chops today so we’ll do the “sear, sear, finish in oven” approach.
Flip them bad boys over.
See how thick these bastards are? That means we have to sear them on 4 sides instead of 2 sides. Do that.
Let these go for about 12 minutes in a 350 degree oven to finish cooking.
Finally, we plate. Be sure to get a good amount of the peperonata on that pork chop.
This stuff was fucking MADE for that grilled meat. Mother of God!
Think of peperonata as a cross between a marinara and a salsa but holy fucking shit when served on that chop? THAT! THAT right fucking there is why this dish exists. This will be served in my house on many occasions until I am no longer cooking. It’s fantastic.
Plus now I have a perfect accompaniment to an outdoor grilling session with friends and family. Bring some of this along with you and both blow some damn minds and awaken life experiences. Let them try a little unexpected Italian in their lives.
You will be thanked profusely.
This is the real deal and a proper fucking keeper of a recipe folks.
You will want this recipe handy. When you see red peppers ripe, abundant and in season you will know EXACTLY what to do with them.
Be sure to try it out and give a proper thank you to our Italian DFO family in Italy.
Thank you so much 2Pack for your friendship and generosity.
You’re the best.
We made it to springtime folks. Hopefully your weather is nice and you can enjoy the rest of your day.
Until next week.
PEACE!
[…] spinach salad and using a homemade vinaigrette. Reflect back a couple of weeks when we did the Peperonata for the details. I used balsamic vinegar this time rather than red wine vinegar and it shows in the […]
TJ Ford played in 2003?!?!?!?!? I am so old.
Gumbygirl knows:
Old Bay and brown gravy?
Oh hell yes! Idlewild and Kennywood. The best fries evah!
One of these days, I’m going to do the definitive burger ranking between In n Out, Five Guys, Shake Shack, and any other chains you would like for me to include.
Any others you want me to rank?
Jack in the box.
Is a meat taco a burger? Taco Bell. Paging Maestro.
Jack in the Box actually has great burgers. Their variety is their strong point. I think they’re actually underrated for a national chain.
Jack in the Box Bacon Ultimate Cheeseburger with McDonalds fries
Oh America, Wavy Lays in Funyuns flavoUr? Does it pair with a Pouilly Fuisse? Let’s find out!
They pair better with a Merlot. NO, YOU ARE ON THE SECOND BOTTLE OF WINE!
/am in backyard in the sun and the whole fam is napping
Buh-bye, Cry-ton. Buh. Bye.
Holy damn that looks excellent.
I just went to Shake Shack for the first time. Burger, fries, and a lemonade. Not bad, but it cost eighteen fucking dollars.
I dined on my eighteen fucking dollar burger and fries here, in the main hall of Washington Union Station. I go way back with this place, coming here as a little boy to pick up my grandmother when it was gloriously decrepit.
That is beautiful. And clean!
Shake Shack is good but way overpriced.
Had In N Out. Did they have a bad day? Wasn’t all it was cracked up to be.
In N Out reverence is over the top, but the burgers are pretty good and they’re cheap, plus the employees have benefits if you care about that. The fries are not my favorite.
Have a fast food fry ranking?
Wendy’s fries are trash IMO
That’s more fact than opinion.
Does Five Guys count? They’d be my pick. If not, Arby’s curlys.
https://www.youtube.com/watch?v=iRzQy0y6m6Q
5 guys? Amateur hour – Houston
I hate seasoned fries. All they need is salt, they should never be orange.
Like presidents?
Yes! Should be the law of the land.
Five Guys is WAY too expensive and their fries are grease pits.
McDonalds makes the perfect french fry outside of a real French restaurant (and French Fries are not from Belgium).
The book Fast Food Nation describes how they are made, from field to tray. Pretty interesting.
They don’t fry them long enough. But the burgers are good. We just got a Habit burger out here, pretty damn tasty!
https://www.youtube.com/watch?v=36e4zBDxs3M
The burgers are great and cheap. Best burger per dollar by far.
The fries are not good but they’re better if you order them well done. That means they fry them twice.
You’re in Arizona, so probably a bad crew.
(edit) It worked!:
I can see my old man doing this, too.
Ridin’ the Acela:
Kick PK in the nuts for us!
Quiet car?
MAYBE
/less than 10 minutes ago
Me: “What are you making?”
Son’s GF: “Pico de Gallo”.
Me: “Did you know that dish was named after the Spanish explorer that discovered South America?”
Son’s GF: “Really? I didn’t know that.”
Son: [in the adjoining room] “Stop it! Don’t listen to him.”
/don’t really appreciate my son undermining me like that
Yeah Right! If you’re ever in The Valley, I discovered a Portuguese bakery that serves food and pastries. We got some stuff to take home and it’s been delish!
https://www.nataspastries.com/
That peperonata looks amazing!!
It’s incredible.
Yeah Right puts product out there for us. I have been gathering tips and trying his new dishes since my lurking on the sites days. It’s a pleasure to help instigate.
Thanks again my friend. I’m using another of your ingredients today. It’ll show up on a couple of weeks.
Had a salt bomb pizza last night-when will I ever learn?
/have had 3 liters of water so far…
Acid-refluxlicious
Good God Almighty, I can smell that through the monitor.
I would like to have your superpower.
The superpower of the ability to smell your socks across the room isn’t really super.
Would have liked the last two games to be played during the day. DUE BETTER COLLAGE BERSKETBALL!
You know what is fucking awesome, besides Yeah Right, 2Pack, Sunday Gravy, and all of you? I live in the desert, it’s the end of March, and I haven’t had to turn my AC on yet. Fuck you, SoCal Edison!
Damn that looks delish. For my folks anny in Zona I am making Halibut en Papillote, Beef Tartare! YR would be proud.
Thanks for a great looking recipe, YR.
Given that this is Sunday, I’ll share what going to church growing up taught me.
“Give a man a fish and he’ll eat for a day, teach him how to fish, and he’ll sit in a boat and drink beer forever.“
Going to a beer festival shortly.
I’m not guaranteeing a mock draft tomorrow, but I’ll try.
Tomorrow’s draft: places Horatio puked
“Places to puke” would actually be a fun draft topic someday.
Well I pooped in a shed in Veliko Tarnovo, Bulgaria so that counts.
I would participate in a “funniest places that I’ve pooped” draft. Great idea.
The Najeh Davenport Tribute Draft.
He’s gotta be the commissioner, right?
I have a good one!
Was it your favorite place to puke?
It certainly wasn’t for the guy in the convertible Porsche.
For LLL – puked in the alley behind Trump Tower in NYC when I worked in 712 5th, across the street (a proud moment of 2009).
Making your cochnita pibil today
So damn good.
Found a funny (miss you, @rockingdog):
An old fellow walking down the road and sees a frog sitting in the grass.
The frog says, “Hey there, handsome. If you kiss me I will turn into a beautiful woman.”
The old man picks up the frog and puts it in his shirt pocket and keeps on down the road. About a mile down the road the frog looks up at him and says “Aren’t you going to kiss me? Don’t you want a beautiful woman?”
The old man responds “No, I don’t think so. At my age I would rather have a talking frog.”
Anybody know what happened to Rocking Dog?
His home planet needed him?
I’m worried that he went to live with a nice farm family upstate.
I miss him [ howls mournfully]
If I remember correctly, he moved cross country to Northern California somewhere and was in the process of getting a new job, new place to live and all that. I’m guessing he’s been crazy busy with real life stuff.
“First time you use the pot you’re going to want to give it a good soaking. I went about 16 hours.”
Wow, that’s impressive!
–The male students at BYU
“He means sixteen seconds, right?” – Rick Pitino
“But still, impressive.” – Rick again
Well done Yeah Right. Couple of things I learned over the years on peperonata. First there is no wrong way to make it, family variations are numerous. We use this YR basic recipe + patatos and eggplant. Zucchini works also but many Italians find that sacrilegious. Second thing is like YR points out pre grilling veggies based on the typical cooking time before putting them in the pot is not only fully authorized, but common friggin sense. Only true Italian Nonna’s have the time today to sequence 3-4 veggies in the pot. Ain’t nobody got time for dat! But the good slow cook gives you plenty of grillin time for the rest of the meal. With proper care these things last for years and become seasoned like a trusty cast iron skillet. Ours is about 20 years old. Enjoy tutti and be well!
That’s a lovely pot.
It has aged well. They are surprisingly durable.
grumble grumble you know what else has aged well and is suprisingly durable grumble grumble
The only clay pot I have is a tagine. I can’t find my diffuser, must have lost it in one of my moves.
Similar concept. Probably not a coincidence that they both derive from the Mediterranean region.