Category Archives: pork

Italian Wedding Soup Raviolis.. They Burst in Your Mouth!


Weekends with lady friends are the best, I think we killed 3 bottles of champagne between us, while making these delicious dumplings. I called upon the help of my Italian friend Sarah who I leaned on heavily for meatballs and ravioli, and my trusty taste tester Jeni, to make this genius idea happen.

I have had a idea circling in my head since hitting up Din Tai Fung. And while I left there a little annoyed (not every dumpling has to be a soup dumpling, JEESE!) I thought to myself, why cant I make this into an Italian thing too. I threw around all the ideas in my head landing on a final perfect, delectable version of a ravioli soup dumpling.

Now here’s the thing, if you don’t want to spend several hours, if not days making this recipe, you can buy solidified chicken stock for your base. No judgement here. But if you want it to taste like love, make the chicken consomme at home. That way when these little suckers burst in your mouth it means that much more. The recipe for that will be at the bottom of the page, (start there) just scroll all the way down if you want to be in the cool kid club.

My ravioli sucks. Sorry kids. Not to disillusion you, but its fucking hard. So I used wontons wrappers to speed up the process and make things uniform. I did it both ways, one way making a dumpling style, using only wonton wrappers (the tastiest and least waseful way) and the other using my ravioli stamp (hella wasteful and more thick)

Italian wedding soup raviolis  (serves 4 healthy eaters)

3 cups chicken consomme (recipe at the bottom of page)

100 tiny meatballs cooked (recipe just above the soup recipe)

100 wonton wrappers

For the sauce made in batches

The juice and zest of 2 lemons

1 sage plant (a small handful per batch)

2 cups of butter quartered

6 cloves finely chopped garlic

a small fistful of fresh thyme



Putting It All Together


Place out several wonton wrappers. There is significantly less waste if you fold them. place a meatball, and a teaspoon of the consomme in each wrapper, seal the edges and set them aside in batches.

Bring a pot of salted water to a boil and cook the wontons for about 3 minutes. Remove them from the water with a slotted spoon, and briefly set them aside. We did about 4 batches of these. So in each individual batch you’ll use about 1/4 of the sauce ingredients.

In a large pan, while the water is coming to a boil, melt the butter and allow it to brown slightly with the garlic, sage, a large pinch of fresh thyme, salt and pepper. Add in the lemon and lemon zest, give it a stir, and toss in your first batch of of the wontons.  Saute them for 3 to 5 minutes on medium heat. Repeating these instructions with the following batches

Garnish with a little parsely and sprinkle some romano cheese on top.

soup dumplins (19)

These are Sarahs Tasty Balls (halved)

1/2 lb ground pork

1/2 lb ground beef

1/2 c grated parmesan

3 cloves finely chopped garlic

A small handful of chopped parsley

1 egg

1/3 c bread crumbs

a splash of cold milk

1/2 tsp cumin

Salt, Pepper, chili flakes to taste

Mix these ingredients together by hand and form them into cm sized itty bitty meat balls. If you have left over meatball mix you can make several large meat balls to make up for the excess.

Chicken Consomme

1 Whole chicken skin removed

1 yellow onion halfed and seared (save the skins)

2 carrots pealed (save the peals)

1 celery bulb sliced and seared

A few sprigs of thyme

3 bay leaves

A few sprigs of parsley

A few sprigs of oregano

2 tbs salt

1 tablespoon peppers corns

Remove the skin from your chicken and cut it in to quarters. Sear your veggies and place them around the chicken parts. Put the herbs into a spice bag, cheese cloth, or tea strainer and pop them into the pot with the rest of your ingredients. Add water until everything is just covered and bring to a gentle boil. As all that brown sludge comes to the surface, skive it off. Let your chicken brother simmer down over 3 hours. You’ll know its done when you can grab a bone and pull it out of the soup and theres nothing on it. I also check that piece of cartilage that spurs off the chickens sternum, if its gone, you’re done!

Remove the big chunks from the stock, and strain it through a fine mesh sieve and a cheese cloth into a bowl. Let it cool to room temperature and set in the fridge over night (covered). When you wake up there will be (hopefully) A layer of fat on the top of a beautiful golden gelatinous  soup! Yay! You made food magic!  I usually end up with about 6 cups of broth. You’ll probably use maybe 2 cups worth.  If you failed at this life task, pop a packets worth of gelatin in there and carry on. Sometimes we cant win everything.

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Filed under Appetizers, Italian, Pasta, pork, Uncategorized

Screw Your New Years Diet! Lets Make Some Tonkatsu!

Happy new year!  I hope your new years resolution diets are still going strong. It made me think of all the wonderful things you guys are missing, like beer, pie, pasta, maybe a cheese burger or 2. One of the tasty items I considered was Tonkatsu. Marinated pork chops, breaded and fried,  with a tasty sauce. So I made some, hoping to derail a few of you. You can pretend you like riced cauliflower, and continue to tell me you managed to some how make some kind of plant based weird dessert that is flavored with organic sweat and desperation. I’ll be over here eating food that isn’t sad.

One of the things that I feel is super important with this recipe, is seasoning and flavoring your meat. Bland katsu is disappointing. Relying on sauce to speak for your meat  is a bold move that leads down a sad dark path.

2 half inch thick cut pork chops

1/2 cup soy sauce

2 tbs mirin

2 tbs brown sugar

1 clove garlic finely chopped

1 small nub of ginger finely chopped

1/4 cup flour

2 eggs

1 to 2 cups of panko

2 cups or more Oil for frying

For the Katsu Sauce

1/4 cup ketsup

2 Tbs soy sauce

1 tbs mirin

1 tbs Worcestershire sauce

Mix the ingredients together,  and set in the fridge to cool

For the Meat

Marinate your meat in soy sauce, mirin, brown sugar, garlic, and ginger for 1 to two hours.Remove them from the marinade, pat them dry with a paper towel, dredge them in flour, dip them in the egg wash, and cover them in the panko. I find only one layer is best, otherwise it becomes cakey. Deep fry them at 350 for 5 to 10 minutes or until the internal temperature reaches 145. Set it on a wire rack to cool, then serve it with the katsu sauce, and toast the inevitable diet derail.



Filed under pork, Uncategorized

Gala Pork Pies, I was feeling so hipster, I Put an Egg In It

Something I have seen, and screwed around a lot with lately is sticking eggs in random things. From ordering burgers topped with eggs, to sticking it in my marinara. They’re lovely. They take on sauces, mix well with oils and grease, compliment and coat. They also look pretty bitchin’ in savory pies.


A couple weeks ago, I stuck an egg in my pork pie. I had my friend Nikki over for a delightful day of baking. I fully admit that I initially had a hard time with this pie crust. If you read my blog often, you know I’m a fan of the butter crust. I use it for everything. However, for traditional pork pies, it calls for a hot water lard pie crust. Its different kids, but it still needs to be cooled down. If you don’t cool it down, its like rolling out really thick paste. I had to make it second time after the fact to make sure I hadn’t taken a bus down knuckle head lane.

There are a few ways to skin this cat. The first time I made them with Nikki, I put them in ramekins. It would have happily made about 6 of them, if I had 6 ramekins, and wanted to double the crust recipe. The second time I made it was in a rectangular dish. It fits the meat far easier.

For the filling

1 lb ground pork

1 lb pork tenderloin minced

2 slices of bacon chopped

1 white onion chopped

4 cloves of garlic chopped

1 apple minced

1 tbs sage

1 tsp salt+


1 raw egg

4 soft boiled eggs (6 if you’re using ramkins)

Combine your meats. Add in the apple, garlic, onion, sage, salt, pepper, and mix them. Soft boil your eggs (put them in water on the stove on high, and when they start to boil set the timer for 5 minutes. When the timer goes off, plunge them into ice water for 30 minutes, and peal). Cook a tsp of the meat mixture to make sure that you like what you have, season accordingly, and set these two aside while you make your crust

For the crust ( for an 8in rectangular baking dish. Double if using ramkins)

2 1/4 cups of flour

1/2 cup lard

1/2 cup butter

1 tsp salt

2 tbs boiling water

Mix together your flour and salt. Bring your water to a boil, as well as the butter and lard. Add the boiled water, and butter and lard to the flour, and mix it with a wooden spoon until it form into a crumbly dough. Form the dough together into a flat ball, and refrigerate it for an hour. Once your hour is up, kneed your dough into 2 equal sized balls. Roll out the first dough, flip it into your dish, and put approximately 1inch of the meat mixture into the bottom of the dish, and space out the eggs so they fit evenly, and fill the dish the rest of the way, but not over filling it. Roll out he final ball of dough and cover the top, joining the edges. Bake at 375 for 1 hour. Remove from the oven, cool to room temperature, and enjoy (about 3 hours).



Filed under Holiday foods, pork