Chef Lynn Chisholm of the Paddock Club shares a recipe perfect for winter.
Italian Roast Porchetta
Serves 6 – 8
5 lb. pork butt or pork shoulder
2 Tbls. ground fennel seed
2 Tbls. fresh chopped rosemary
3 Tbls. fresh chopped garlic
Salt & pepper
3 ft. butchers twine
2 large yellow onions, sliced
1 cup chicken stock
Trim excess fat from pork. Cut the pork so it is about a 1 inch slab. Season with salt, black pepper, ground fennel, chopped rosemary, and chopped garlic. Push all the seasonings into the pork & roll up as tight as possible and tie with the butchers twine.
Slice 2 large onions and lay them into the bottom of a baking dish, creating a bed for the pork.
Place the pork over the onions and roast at 350 degrees for about 3 hours. Place a piece of aluminum foil over the pork if it starts to get too brown.
The pork is done when you can insert a fork or knife and it comes out easily. It should be extremely tender. Add 1 cup of chicken stock to the pork after you remove the pork, and scrape up the delicious bits to make a sauce. Skim off any excess fat and serve over the pork.
Butternut Squash & Pancetta Stuffing
3-4 cups chicken stock
1 lb. pancetta, diced
2 Tbls. sliced garlic
1 large yellow onion
3 celery stalks
2 cups butternut squash
4 cups day old bread, hand torn (dried in oven if fresh)
1 Tbls. rosemary
1 Tbls. sage
Dice the celery, onion, carrots, & butternut squash. In a large sauté pan over medium heat, sauté pancetta, garlic & herbs for 2 minutes. Add the onion, celery, & carrot and sauté for about 5 minutes stirring frequently until the vegetables are translucent. Add the butternut squash and toss. Season with salt & pepper.
Toss bread in vegetables and add enough chicken stock to moisten but not soak. This will depend on your bread. Transfer to a baking dish and bake at 30 degrees for 45 minutes, stirring a few times to release additional moisture.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.
This week, we’re going fishing at Rushing Waters Trout Farm!
We are all things apple this week on Wisconsin Foodie! We check out Edible Milwaukee’s Apple Sauced Event, Weston’s Antique Apple Orchard, and New Glarus Brewery’s new fruit caves.
We celebrate the 100th anniversary of Cheese Days in Monroe, Wi!
We dine at two farm dinners! First, the Fondy Farm Feast and then at Dinner Service!
This week we return to Door County to check out Door County Creamery and Door County Brewery.
This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.