Saturday, August 8, 2009

Guy Fieri Interview from Atlantic City

The Phillyist interviewed Guy Fieri recently at the Atlantic City Food & Wine Festival; "We didn't even get five minutes of Guy's time, but we got at least ten minutes worth of interview material with this fast-talking winner of the second season of The Next Food Network Star." Read the full interview here.

They asked about Guy's favorite food joints in or around Philadelphia and South Jersey. Guy sent a shout out to the Starlite Lounge in Blawnox, PA, which was featured on the Bar Food episode of Triple D, and also to Atlantic City's White House Sub Shop, 2301 Arctic Ave., (609) 345-1564, which has NOT appeared on the show. Yet.

They also talked about "The Hunch," demonstrated on the Letterman Show (video), which apparently originated in Philly. Guy said the full story will be told in his new book, "More Diners, Drive-ins and Dives - Another Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints."

The Phillyists asked Guy if he was familiar with a sandwich that's competing with the Philly Cheesesteak for popularity in the Philadelphia area: a Roast Pork Sandwich with Broccoli Rabe. Guy said, "I don't know about the roast pork [and] broccoli rabe, but I gotta say, I want to try it."

Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini, a leafy green vegetable that is frequently eaten in Southern Italy.

Tony Luke's is arguably Philly's most famous place for cheesesteak; they were one of the vendors at the Great American Food & Music Fest in Mt. View, CA this past June. So I can only imagine if there's a good recipe to try for this Roast Pork and Broccoli Rabe Sandwich, Tony Luke's might be a good place to start.

Tony Luke's Italian Roast Pork Sandwich (source)

For the Roast Pork
1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 1/2 tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil

For the Broccoli Rabe
1 lb broccoli rabe (aka rapini)
3 quarts water
1/4 cup olive oil
2-3 garlic cloves, chopped
1/4-1/2 teaspoon red pepper flakes

For the Sandwich
crusty Italian rolls (football shaped)
1/2 lb sliced sharp provolone cheese

Turn crock pot on high setting.

If the roast comes in netting remove the netting, but reserve it intact for later use.

Mix the next 6 ingredients in a bowl. Spread the pork roast out on a clean surface. If there are any large thick sections of meat, score them with a knife. Rub 3/4 of the mixture over all exposed surfaces. Roll the roast back up and place back in netting, or truss with kitchen twine if no netting was provided. Rub the remaining mixture on the outside of the roast.

Place the roast in the crock pot and cook at high for 20 minutes. Turn down to low and cook at least 3 hours longer or until the pork is falling apart.

Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left. Return to juices which have accumulated in the crock pot.

For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems. Cut the florets off the top and set aside. Bring salted water to a rolling boil. Add broccoli rabe leaves and stems and cook about 1 1/2 minutes, then add the florets and cook until tender, about 5-7 minutes. Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.

In a deep frying pan, heat olive oil, red pepper flakes and garlic together over medium heat. Once the garlic begins to sauté, begin to time about two minutes (til very lightly browned) add drained broccoli. Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.

To assemble: Toast sliced roll if desired. Add cheese to roll before hot meat to melt. Top with broccoli rabe generously.

Related Posts:
Video of Atlantic City and comments from Rhode Island
The new DDD book due out in November
Reviews of the Great American Food & Music Fest

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