>>> 8:47. BACK WITH "TODAY FOOD."
EASTER. IF YOU NEED HELP PLANNING YOUR
MENU, HOW ABOUT SOMETHING DIFFERENT.
TOM COLICCHIO, HERE WITH SOMETHING DIFFERENT.
WE'RE MAKING A PORK DISH. AND IT SEEMED TO ME, WHEN YOU
THROW YOUR PORK OVER THERE. IT WASN'T THERE.
TALK TO ME ABOUT THE INGREDIENTS.
>> WE HAVE A PORK LOIN. REALLY IMPORTANT THAT THE LOIN
AND THE BELLY ARE ATTACHED. AND WE HAVE GROUND PORK.
OR YOU CAN USE SAUSAGE. THERE'S OLIVE OIL, GINGER,
CINNAMON, HERBS, SAGE, THYME AND APPLE AND SOME MUSTARD SEED.
>> WE'RE MAKING A STUFFED PORK DISH.
>> APPLES AND HERBS AND A LITTLE BIT OF GINGER.
THAT GETS MIXED. AND SALT, SUGAR AND SPICES.
>> I WAS READING THIS AND THOUGHT, WHY DO YOU NEED THE
SAUSAGE OR THE PORK? WHY DON'T YOU JUST PUT THIS
INSIDE THE ROLLED-UP PORK? >> YOU CAN.
THE REASON WE DO THIS IN THE RESTAURANT IS BECAUSE WE BUY
WHOLE ANIMALS. WE GRIND UP THE PORK AND DO IT.
SHOULD MIX THIS UP BETTER. FOR TIME, WE'RE OKAY.
YOU KIND OF PUT THAT IN THERE. AND THEN, TYPICALLY, YOU SEASON
THIS. AND YOU ROLL THIS UP.
>> TALK TO ME ABOUT THE TYING UP OF THIS.
HOW HARD IS IT TO DO TO GET IT RIGHT?
>> IT'S VERY EASY. YOU WANT TO TRIM THIS OFF SO THE
ENDS MEET. WHEN I TIE THIS, IT'S A SIMPLE
KNOT THAT WE USE. A DOUBLE-HITCH KNOT.
HERE. UP AND UNDER.
UP AND UNDER. >> LIKE DOUBLE UP THE FIRST STEP
OF TYING YOUR SHOE. >> A SLIPKNOT.
AGAIN, I WOULD PUT ABOUT EIGHT TIES OR SO.
FOR NOW, I JUST PUT TWO. UP AND UNDER, UP AND UNDER, AND
SLIP IT. WHAT WE DO IS GET RID OF THAT.
GOES IN A PAN. >> NOTHING ELSE BUT SALT IN THE
PAN? >> A LITTLE OIL IN THE PAN.
SALT AND PEPPER. A LITTLE BIT OF OIL ON TOP.
AND YOU CAN SEAR THIS ON TOP OF THE STOVE OR IT CAN GO RIGHT IN
THE OVEN. >> IF YOU SEAR IT FIRST, THAT
TAKES A FEW MINUTES. >> YOU DON'T HAVE TO DO IT.
IT'S A BIG ENOUGH ROAST. IT CAN GO RIGHT IN THE OVEN.
>> IT GOES IN THE OVEN ABOUT HOW LONG?
>> I LIKE TO START AROUND 425 AND BRING IT AROUND 400 DEGREES
AND ABOUT 40 MINUTES. >> THIS IS WHAT IT LOOKS LIKE
WHEN IT COMES OUT. >> THIS IS WHAT IT LOOKS LIKE
WHEN IT COMES OUT. SO, WE JUST CUT THROUGH THE
STRINGS. AND THEN, TYPICALLY, AFTER YOU
COOK IT, IT SHOULD REST FOR -- >> CUT ME A PIECE OFF THERE.
IT'S AN EPIC MORNING ON THE SHOW.
DOWNSTAIRS WE'VE HAD GRILLED CHEESE.
AND NOW, WE'RE DOING THIS. HOW IS THIS, GUYS?
>> SO GOOD. >> SO FLAVORFUL.
>> FOR THE GARNISH, COME BACK THIS WAY.
WE HAVE SOME TURNIPS. AND A LITTLE OLIVE OIL.
YOU START YOUR TURNIPS, CUT THEM IN HALF AND SAUTE THEM AND DO
THEM IN BATCHES. AND THE SAME THING WITH APPLES.
YOU SAUTE OUR APPLES. DO THAT IN BATCHES, AS WELL.
>> IF YOU'RE NOT A TURNIP FAN, WHAT COULD YOU REPLACE THEM
WITH? >> YOU CAN REPLACE THIS WITH
ANYTHING. GOING INTO SPRING, I WOULD USE
PEAS, MAYBE SOME MINT. YOU CAN DO THAT.
A LITTLE BUTTER. OR USE ROASTED LEAKS OR ONIONS
OR THINGS LIKE THAT. IT DOESN'T MATTER.
AFTER THIS IS SEARED OFF. THIS GOES IN THE OVEN, AS WELL.
>> LET ME STEAL A PIECE OF THAT, THANK YOU.
>> THEN, WE HAVE OUR FINISHED -- >> HOW LONG WOULD THE APPLE
COOKS? >> YOU WANT TO BROWN THEM.
AND THEN, THEY GO IN THE OVEN, ABOUT SIX, SEVEN MINUTES.
>> WHERE DID YOU COME UP WITH THE SAUCE?
I DIDN'T SEE THAT. >> THIS LITTLE PAN GRAVY, ALL OF
THE DRIPPINGS, AFTER WE ROAST IT.
GLAZE A LITTLE STOCK AND MUSTARD TO IT.
THAT'S IT. >> WHAT ABOUT THE VEGETABLES AND
THE APPLES? >> I DIDN'T KNOW I LIKED TURNIPS
UNTIL NOW. >> AND THE CABBAGE, TOO.
>> YOU'RE A TURNIP FAN FROM WAY BACK, AL.
>> I LIKE TURNIPS. I JUST FELL OFF THE TRUCK.
>> AND THE TECHNICAL NAME IS PORCETTA.
>> THE PANCETTA IS COOKED THE SAME WAWAY.
SAME CUT