Eat Arkansas

I'll buy a pork loin at Sam's and have the butcher cut it into three even chunks. It works out to about to 2, 2 1/2 pounds each.
I make a marinade of that rosemary garlic seasoning you can buy at Sam's and mix it with olive oil to make a paste. I spread that all over the loin, sprinkle on some peppercorns and sea salt.
Then I slow roast that bad boy at about 250 for a couple, three hours.
I let it cool, then I get a long hoagie bun, smear one side with the drippings from the loin, and layer a nice sharp cheddar, with apple slices and thinly sliced pieces of the loin.
I wrap in foil and toss back into the stove for a few minutes to get the sandwich hot. It melts the street and the fat from the drippings gets down into the bread.
It makes for one tasty, tasty sandwich.
I also make a Cubano with that same pork, but I'll add ham, pickles and cheese on a hoagie roll, then press flat in a hot pan, so it makes for a thin sandwich, that is crispy on both sides.
That is also very tasty.

Joel:

"You had me at fennel and red pepper flakes."

I have a profound fondness for that lovely, aromatic, anise-flavored herb (is it an herb or a spice?) There was this fantastic pizza joint I used visit with my family when I was a wee tot in Greensboro, NC. Whenever we walked in the door, the scent of fennel was overwhelming, but in a good way. I think it is a totally underused seasoning, as far as Italian dishes go.

What a great way to make a calzone. Looks pretty easy. I find red sauces and Italian food to be very comforting, too. Something about the smell of garlic and onions just cries home to me. And by the way, do you often cook sauces with wine? I've been trying it out lately and I find it only makes the taste even more complex and layered.

Thanks for the post. I may soon come around to pork. And I'm very much looking forward to veggies with a vengeance. More posts for veggies! Veggies for President 2008.

And for a little clarity on the Altus post from that dude you didn't understand, I think he was referring to that vile reality series on Fox where Paris Hilton and Nicole Richie officially whored themselves out for the limelight. It was filmed in Altus.

You know, because rich spoiled girls in a teeny Arkansas town is like, such an interesting study of like, socio-economic classes, and like and whatever and stuff.

If that helps.

JenJens, now I remember that show. I forgot about it and the Altus connection. Sometimes I use wine in my sauces, sometimes I don't. Sometimes I use gin in sauces, actually. If I have an open bottle of unfinished wine, it will be used. If not, odds are I am not opening a bottle just for that event. I most often find myself using dry vermouth.

I think fennel is classified as an herb, though using the seeds makes it a non-issue. Grilling fennel is lovely as well. The veggies are part of the Woo, Pork series but are just as important and as, if not more, common in the dish.

Tell me about your all purpose red sauce!

BBB, I typed up a step by step on it. Let me see if I have some good pictures of it ... if not, I will make a batch this weekend and send it to Max by Monday.

Great. Look forward to reading it. I love a good red sauce and I make one myself. But am always willing to learn a new recipe!

Fennel seeds would be a spice, as herbs must be of a leafy origin. Fennel bulbs would be a vegetable.

The fennel itself is a perennial herb with leaves pollen. The bulb is just the bulb. Now, in the food world, using the entire fennel bulb might classify it as a vegetable where it is botanically an herb.

Botanically, you are correct Joel. I thought this was a culinary discussion.

Don't try to get technical with Joel.. there will be a healthy dose of "punking down" sure to follow (I speak from personal experience)

Of course, if you must - getting technical works best if the topic is one where you can both be right in different ways (this situation may indeed apply).

*shit-eating grin*