My gosh, you guys!! It’s been six months since I’ve been over here!! So much has happened and so FAST!!
I’m actually here to write a recipe, but I can’t justify jumping into that without first telling you what’s been happening!!
Besides life being turned upside down by the politics and pandemic, I’ve barely worked in 2 months. The restaurant biz is being fucked over big time unless you are fast food, so my future was looking a bit shaky, and I’m not one to wait for the disaster before taking action.
The last time I wrote here, I was working on my 200 hour yoga teacher certification, and that is completed!! Yup. I’m a yoga teacher. I jumped immediately into a 300 hour advanced course, but around a quarter of the way in, I was called to finish my book, so I did!!
Here are the first author proofs for me to look over and approve. Holy shit!!
It’s still not feeling real to me, but it will when that huge batch of true copies shows up at my door next week to be signed and sent out. So yeah. My not writing here is justified, I think!!
However, we made this phenomenal meal last night, and it got a lot of response when I posted pics of it, so here we are.
I’m evaluating priorities again, friends. I know I need a blog a week if I’m going to keep this thing going, but I’m not ready to commit to that.
In addition to YTT 300, I have a Reiki master cert to earn and a Kundalini chakra therapy course to complete, an Ayurveda 8 week course, and I do have a pretty active home life with these dogs and all the renovations I want to do. Plus school is intense!! I’m learning a whole new way of living.
Anyway, this is the meal that was big deal enough to get me back over here, and I must say; these fingers are really flowing freely in alignment with these thoughts on this very early morning. I just love writing!! It doesn’t matter what about.
This pork loin was thinned into a sheet and pounded down evenly. We coated it with a blend of garlic, olive oil, ghee and Italian seasoning.
We then layered prosciutto, capicolla and salami, provolone cheese and spinach. Drizzled another layer of the oil herb blend, shook some pork rub inside, and rolled it on up. It got brushed again and topped with a bacon lattice.
John grilled the bottom just to put a sear on it and lock in the juices, and then we wrapped it up in foil and baked it for 2 hours, but with some adjustments.
This is super easy to execute and makes an elegant dinner with potatoes or risotto and veggies. It can also be sliced and slapped on a bun for a killer sandwich. You could also be an animal and just rip it apart and smash. Totally up to the consumer. I’m just here to drop the deets.
What You Need:
1 half pork loin
3 oz prosciutto slices
4 oz capicolla
3 oz genoa salami
1 pkg sliced provolone
2 c spinach leaves
1 pkg bacon
1/4 c olive oil
1/4 c ghee (clarified butter)
2 Tbsp chopped garlic
1 tsp Italian seasoning
Salt and pepper
What You Do:
In a small bowl or a large measuring cup, whisk together the olive oil, ghee, garlic, Italian seasoning, a dash of onion powder, salt and pepper. Set aside.
Preheat oven to 350° and also prep the grill.
Begin by roll cutting the loin. To do this, start with the loin on a large cutting board
Put the meat perpendicular to you and make a cut along one side of the cylinder about 1/2-inch from the edge, stopping short of the cutting board by about 1/2 inch.
You’ll end up with a 1/2-inch flap of meat, running the length of the cylinder, on the same side as your cutting hand (your right if you’re right-handed).
Change your knife so it’s parallel to the cutting board.
Starting where the flap meets the cylinder, cut into the meat (away from the flap), keeping your knife 1/2 inch above the cutting board.
Continue this cut, pulling the meat away from the knife with your other hand, like you’re unrolling a carpet. Eventually, you’ll have one large rectangle of meat that’s about 1/2-inch thick. That’s it!!
If you find spots where the meat is too thick, you can use the knife to place a small slit that will level it, or use a meat tenderizer to pound it down.
Now for the fun part!! Stuff and roll!!
Brush the pork with your oil blend, reserving enough to drizzle on before rolling up, and enough to brush outside prior to placing bacon on.
Add the prosciutto to cover the pork.
Add the capicolla.
Add the salami.
Add provolone and brush with half of remaining oil blend. Sprinkle with pork rub.
Now place the spinach over this.
Next we have to roll it up, so start with whatever end is ugly. We want the good seam out.
Once it is rolled, brush remaining oil over top, and then use cooking twine to tie it up.
Lattice bacon over the top.
All that’s left is the cooking!! That wasn’t so bad, was it??
Take this baby out to the grill and sear ONLY the bottom. Leave it about 5-7 minutes just until it has a good crust.
Remove from grill and wrap in foil completely.
You can choose to place it back on the grill on low heat or diffused heat. We chose the oven. If you also choose the oven, be sure to place the roast on a sheet pan.
Bake it at 350° for one hour in the foil.
After an hour, remove the foil and continue baking until the bacon is crisp.
I left a foil “boat” around it to catch the cheese overflow. Full disclosure; I peel and eat that cheese. It’s so good!!
Let it rest 20 minutes under a foil tent. Do not go slicing into it right away. You’ll lose the juice, the cheese and it will be all fucked up. Just hold your horses. I know. It takes a mega-dose of will-power.
Serve it and smile, because this one is impressive!!
We had baked redskin potatoes and green beans. No need for fancy sides because the main dish is the show stopper for this meal.
I’m so glad to be back here with you all!! There are many changes coming that I’ve been working on for the past year. You guys know I’m expanding my horizons, but Sunday dinners should ALWAYS be a thing. And on this site they will be.
I’ll see you again soon. Life is beginning to level out and I’m finding a few gaps in my schedule. I’m hyper focused on getting school complete though, so forgive my inconsistency here. I’ve been learning that rest and retreat are my friends. Chelle On Wheels has been Chelle On Brakes for a minute, but I see an energetic shift happening and I’m ready!!
Until next time, stay spicy.