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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Market, First Floor Of The Twitter Building, San Francisco

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In the financial district, downtown San Francisco, you’ll find this gourmet grocery store. This is really convenient if you work or live in the heart of the city. It’s located on the first floor of the Twitter building.

My daughter Melissa explains how it’s all laid out. In the center, there’s the grocery. The store offers all gourmet items that aren’t readily available in your traditional market. There are a wide variety of wines available as well.

Attached to the grocery store are food and drink bars. You can sit down and have a bite to eat and maybe then do some shopping. On the outer rim of the store are food stalls, similar to a food court, and a market cafe. They still have the original mailboxes from when the building was a department store. Here’s a peek into The Market!

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For more information visit www.themarket.com

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Fennel And Onion Stuffed Pork Loin

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This dish comes to me from a recipe I saw on a cooking show, Fennel And Onion Stuffed Pork Loin. I do love pork of any kind, but this particular cut is perfect to stuff and with endless choices of ingredients you can use. Two reasons I say this, one, is because of the finished dish and how delicious it is, and two, and even better is, it can be made ahead of time. I’m making a few changes of my own and I’ll tell you about those in a minute. Let me start with the filling that’s going to go into the center of my pork loin.

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If there is extra filling and you’re not sure how to prepare the fennel and onion mixture that’s leftover. Place the extra filling in a small oven-safe baking dish. Top with a little more of the Panko and grated Parmigiano- Reggiano cheese. Drizzle the top with a little olive oil and bake at 375-degrees F. for 20 minutes. Place the leftover filling in the oven during the final 20 minutes of cooking time for the stuffed pork loin.

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Now when I went to my grocery store and found this beautiful cut of pork loin, I spoke to the butcher at my local grocery store and had him/her butterfly this one for me. Of course, you can do this yourself but why? If the butcher will do it for you then I say go right ahead! 

I also made some cheesy, buttery French bread to go alongside. Everyone loves bread!

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Prep Time: 20
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Yields 4 servings:
Equipment: 2 rimmed baking sheet pans aluminum foil, 12-inch sauté pan, 3-quart sauce pot, mixing bowl

Ingredients For Filling:
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 fennel bulb, thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
2 1/2 cups of Panko breadcrumbs
1 teaspoon fresh thyme leaves
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of crushed red pepper flakes
1 tablespoon Pernod (substitute white wine)

Ingredients:
3 to 4-pound pork loin,, butterflied
1 red onion, quartered
2 to 4 large red potatoes, quartered
1/4 cup olive oil
1 1/2 cups unsalted chicken broth
butcher’s twine
3 tablespoons of Kosher salt (1 for the inside of the pork and 1 for the outside, 1 for potatoes)
3 teaspoons of fresh ground black pepper (1 for the inside of the pork and 1 for the outside, 1 for potatoes)
2 tablespoons of Italian flat-leaf parsley, finely chopped

Ingredients For Gravy:
2 tablespoons of unsalted butter
2 tablespoons of flour
3 cups of unsalted chicken broth
2 dashes of  Kitchen Bouquet browning seasoning sauce (this just gives a bit more flavor and a darker brown color to the gravy)
1 tablespoon of dried thyme
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients For Bread:
1 loaf of French baguette bread
1 stick of unsalted butter, room temperature
3 tablespoons of mayonnaise
1/2 cup of grated Parmigiano- Reggiano cheese
2 tablespoons of dried parsley flakes
1 large piece of foil

Directions For Fennel And Onion Stuffed Pork Loin:
Preheat oven to 425 -degrees F.
For the stuffing, heat 1 tablespoon of olive oil and the butter in a large sautépan. Add the onions and fennel with 1 teaspoon Kosher salt and 1/2 teaspoon of fresh ground black pepper. Cook over medium-low heat for 15 minutes, stirring occasionally. Once the onions and fennel are tender and lightly browned add the garlic, crushed red pepper flakes, and thyme and cook for 1 minute more. Add the Pernod to deglaze the pan, by using the back of a wooden spoon to scrape any bits from the bottom of the pan. Cook for another minute. Remove from the heat and allow to cool before adding the binder.

Once the fennel and onion mixture has cooled add the breadcrumbs, stir to combine.  Lay the pork on a board fat side down, sprinkle with Kosher salt and fresh ground black pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on top of the roll. Tie the pork loin up using 5 pieces of kitchen twine, rub with olive oil and sprinkle the remaining salt and pepper all over the outside of the pork loin.

Now at this point, you can put the stuffed pork loin in the frig wrapped really well in plastic wrap the night before or even 2 days before. You don’t want season the outside of the pork loin until it’s ready to go into the oven. The onions and potatoes are only to be prepped right before they’re ready for the oven.

On a rimmed baking sheet, lay out the quartered potatoes and onions in one even layer. Add the olive oil, Kosher salt, and fresh ground black pepper, toss to coat. Pour the chicken broth into the bottom of the sheet pan to prevent the potatoes from burning or sticking. This liquid will eventually evaporate during the cooking process.

Place the rolled pork loin on top of the potatoes. Roast at 425-degrees F. for 30 minutes.  Lower the heat to 350-degrees F. and roast for another 20 to 30 minutes or until the internal temperature reads 137-degrees F. Note: If the thermometer hits the stuffing it will read at a higher temperature, test the meat in a few different places. Remove from the oven, cover tightly with foil.

Turn the oven up to 450 degrees F. Once preheated, return the potatoes to the oven for another 20 minutes while the pork is resting. The onions will be sweet and tender, and potatoes will be golden brown on the outside and fork tender on the inside. Sprinkle with fresh parsley.

Allow the pork loin to rest for 20 minutes.

I like to serve this dish family style with the Fennel And Onion Stuffed Pork Loin and my roasted potatoes on a large platter then drizzled with light brown gravy.

Directions For Bread:
Preheat oven to 400-degrees F.
In a mixing bowl add the butter, mayonnaise, grated Parmigiano-Reggiano cheese, Kosher salt, and black pepper, mix to combine. Slice the French bread in half then again lengthwise. Slather the butter mixture on both halves of the bread. Place the tops on, wrap tightly in foil. Place on baking sheet and bake for 15 to 20 minutes. Carefully remove the foil and slice. Serve hot.

Direction For Gravy:
In a saucepot over medium heat melt the butter. Add the flour and whisk until the raw flour is cooked, paste-like, and golden blonde in color about 2-3 minutes. Add unsalted chicken broth, Kitchen Bouquet, dried thyme, Kosher salt, and fresh ground black pepper. Switch to a wooden spoon, adjust the heat to medium-high, bring up to a boil stirring continuously until gravy thickens. Reduce the heat to low and simmer for another 1 to 2 minutes.

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Caprese Burgers

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The most important tips I can give you in making the perfect burgers, I learned from the master, Bobby Flay. He didn’t personally teach me, although that would’ve been awesome. I watched a show he did on grilling burgers. If there is anyone on this planet that can make and grill the perfect burger it’s Bobby Flay. These are my Caprese Burgers.

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Caprese Burgers

Yields: 6 patties, about 2 inches thick
Prep Time: 10 minutes
Inactive Prep Time: 10
Cook Time: 9 to 10 minutes
Total Time: 30 minutes
Yields: 6 servings
Equipment: indoor grill pan

Ingredients:
2 pounds ground meat, choice of pork, chicken, turkey, or beef
2 cloves freshly grated garlic
2 tablespoons onion powder
1 tablespoon Kosher salt
1 1/2 teaspoons freshly cracked black pepper
4 dashes Worcestershire sauce
2 tablespoons good ketchup

2 large beefsteak tomatoes, 6 slices, 1-inch thick
6 slices fresh Mozzarella, 1-inch thick slices
2 cups of arugula
6 Brioche Buns, toasted
balsamic glaze, (optional)
Canola oil

Directions:
Place all the ingredients (flavorings) into a large bowl whisk to combine. Next, add the ground meat to the bowl, mix gently with a fork incorporating all the ingredients throughout the meat. This ensures the meat does not get over-mixed or compacted, by using your hands. Gently press the meat down evenly into the bowl. Using your hands, score the meat into 6 equal portions. This will ensure the patties are the same size.

Grab one of the scored portions. Patty the meat gently,  then with your finger, press the center of the patty making an indention, a dimple. This will stop the burger from shrinking will cook evenly throughout. Crazy right? Believe me, when I tell you, this works every time.

Note: Season both sides of your patties with a sprinkling of Kosher salt and black pepper after you’ve brushed them with Canola oil, then place on the hot grill.

Whether you’re using an inside or outside grill, first, make sure the surface is nice and hot. Lightly brush each side of your burger patties with Canola oil and place it on the hot grill. Do not touch them no matter how bad you want to. You should only flip the burger once.

Cook the burgers on the first side for 5 minutes before flipping. Grill the patties on the other side for another 3 to 4 minutes. Transfer the patties to a large plate, cover them with foil, and let them rest for 10 minutes.

While the burger patties are resting, butter the Brioche buns, place them on the grill. Toast the buns for 1 to 2 minutes.

To assemble, lay the bottom toasted bun on the plate. Add the burger patty, a fresh of Mozzarella, a thick slice of tomato, a sprinkling of Kosher salt and fresh ground black pepper, a drizzle of balsamic glaze (optional), a few fresh arugula leaves, and finally, the toasted top bun. These are my Caprese Burgers.

Serve hot.

Follow this method every time and you’ll have the perfect burgers. Thanks, Bobby Flay!

 

 

 

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