Page 34 May 2012 Places Continued from page 33 Classic dish from Italy is street food ring of green or red chili. The composition fl oats like a water lily in a slick of ponzu that’s tart with citrus juice. The best strategy here is to check the page of daily specials and order sushi or sashimi from that list. Ask the chef. That’s where you’ll fi nd things like scallop sashimi with lobster. Red snapper, halibut and shima aji (mackerel) are top choices. The halibut sashimi “crudo” is a fabulous dish, too. The slices of fi sh presented with the ends tucked under and garnished with slivered ginger and radish, lying in a pretty chili paste and fresh cilantro, you end up hoping for bread to soak up every drop. Sushi Roku has found the balance of embracing, with profound respect, the traditions of Asian cuisine with new ideas and contemporary cuisine. By Gabriele Bertaccini (Recipe, page 35) Porchetta is the classic Italian street food. Very rarely you can order it in a restaurant or eat it in a closed space. Pigs are roasted in the open air at street fairs, or in the Italian equivalent of taco trucks out fi tted for the speci fi c purpose of transforming a pig into a delicious treat. The history behind porchetta is long. It traces back to medieval times, but there is evidence even Romans prepared porchetta very similarly to the way it’s done today. The processing methods are even mentioned in some works by scholars and artists as far back as 400 B.C., and it was even said to be the favorite dish of Emperor Nero, who was very famous for his re fi ned palate. As far back as Roman times, the preparation and seasoning of the pig, including slow roasting it on a spit over a wood burning fi re, has remained the same as today. The Arcadia News food writer and a local chef, Gabe offers his favorite recipes each month. This month’s recipe is on the next page. a a l Garden • Arcadia High • Peo op p p p s o o • St. Theresa • Basketball • Ki id d ds i se e eu ums • Softball • Shemer Art • Ch hr r ri r Vo o o ol lleyball • Neighborhood News • Sp po o or N te e e er rtainment • Ingleside • Football • N N N a en n n nt ts • Squaw Peak • Recreation • Dram m m ma a d Da a an nce • Church News • Hopi • Arc ca a a n l lt t th & Fitness • Arts & Entertainme e en n a s s • Hopi • Football • Desert Botani ic c c ca S a ad d d dia High • People • Phoenix Zoo • S S a as s sketball • Kids • Tavan • Museums s h h er A l w w w Peak • Recreation • Drama • Baseb ba a a hu u ur rch News • H i Buy. Sell. Trade. Learn piano. Visit Classifieds at: l h h hem em emer er er er A A A A Art rt rt rt rt • • • • Ch Ch Ch Ch Chri ri ri ri rist t st st st L L L Lut ut uth he he her ra ran n • • V Vo V l ghborhood News • Sports • Arts & Ent ngleside • Football • Neighborhood w w Pe Peak ak • • R Re ecr t ti i w Peak • Recr ti hemer Art Ch i orts • A l • Nei V rts & En ghborh h he A l l hemer Art • Christ Lutheran • Vo e d d w w Pe Peak ak • • R Rec ecre reat atio ion • D D l d ARCADIADAILY COM i i i i i i i i ig g g i i i i i i i i i i i ig g g g   with complimentary Moscato and Chocolates! Open Daily at 11:00am for Lunch Walleye Served Daily All MLB & NFL Shown Here Go Packers! Formerly the Sugar Shack... it’s not a shack anymore! 6830 E. 5th Avenue, 85251 (Major Cross Streets are Indian School & 68th St.) 480-945-6666 | gradysgrill@gmail.com

Page 35 May 2012 ARROSTO INPORCHETTATO Seasoning mix: 1 tbsp. minced lemon zest 1 tbsp. fresh chopped rosemary 1 tbsp. fresh chopped sage 1 tbsp. fresh chopped garlic 2 tbsp. toasted fennel seed, crushed 6 bay leaves, toasted and ground 2-1/2 tbsp. kosher salt 2 tbsp. coarsely ground black pepper Meat: 1 pork tenderloin, (12 oz.) 8 slices pancetta 2-3 fresh peeled garlic cloves Salt Black pepper Sauce: 1/2 cup white wine 3 cups pork or chicken stock 2 tbsp. cold butter Salt and pepper to taste Prepare the roast one to two days before you want to cook the porchetta. Mix the seasoning. Combine all the spices in a small bowl. Prepare the meat by trimming the pork belly so it is roughly the same width as the pork loin is long. The belly should be long enough to wrap around the pork loin once. Place the tenderloin on parchment paper–lined baking sheet. With a small knife make two or three small sockets in the pork where you will be sliding in the garlic cloves. Then rub the entire seasoning mix on the outside of the pork loin. Now, wrap the tenderloin with pancetta (or bacon), overlapping slices as tight as you can. Place a spring of rosemary on top. Using butcher’s twine, tie the roast at 2-inch intervals. Wrap the porchetta in plastic wrap, and let it start getting delicious in the refrigerator for two days. When you are ready to roast, let the porchetta come to room temperature for about two hours. Preheat the oven to 425 degrees. Season the outside of the porchetta with a little bit of salt and black pepper and place on a rack in a roasting pan. Drizzle with olive oil and roast for about 30 minutes or when the instant thermometer reads 130-140F, the juices run clear when pierced and it is just a little bit pink inside. Remove from oven and allow it to rest on a cooling rack at least fi ve minutes before carving. Meanwhile, make the sauce. Stir the wine into the roasting pan and place on the stovetop over high heat. Scrape up all the good brown bits and transfer the liquid to a saucepan. Add the stock and cook down until a light sauce consistency is reached. Swirl in the cold butter and add salt and pepper as needed. To serve: Slice the roast and serve with the sauce. Our Patio is Your Patio Jean-Georges Vongerichten Presents... Located at The Phoenician 6000 E. Camelback Road, Scottsdale, AZ 85251 (480) 214-8000 www.jgsteakhousescottsdale.com “Juicy, flavorful and entirely satisfying.” – Howard Seftel, Arizona Republic 2011 Diners’ Choice Winner – Scenic View – OpenTable Allow J&G to customize your special event with Jean Georges’ cuisine and stunning views that capture the Sonoran Desert’s twilight glow, before breathtaking city lights take center stage. Intimate or spacious Private Dining Rooms are available for celebrations and corporate events. For more information contact 480-214-8000. “ ”