snackgirl asked: Tomorrow morning I will be prepping your bacon and banana pork recipe. Looks amazing! I purchased a pork shoulder and have two questions:
1. Do you trim the outer layer of white fat off the pork shoulder or just throw it in there with it on?
2. What is the difference between sea salt and kosher salt? Would covering it in sea salt work?

I would throw the pork shoulder in with the fat cap on it.  A lot of the fat will melt. before you serve it I would trim any excess fat off at that time.

Use your sea salt it’s more natural then kosher salt and the saltiness is a little less intense.  Enjoy!

snackgirl asked: I'm hosting a Lost Premier dinner party next Tuesday. I know I want to slow cook pork (to represent "boar" from the island. ha!) and I'd like to use my crock pot so I can come home and have it be done. What type of pork should I use and how do I give it island flair?

I’ll give you two ideas.  First I would get a pork shoulder or pork butt its got the most moisture for something you want to cook all day and in the end you can’t hurt it.

Take your pork butt and rub it with kosher salt place it in your crock pot and on top place strips of bacon covering it.  Now this is where it gets weird, take two banana’s unpeeled slice them lengthwise and place them on top of the bacon.  After you get over the shock of pork, bacon and banana’s, add about a quarter cup of vinegar.  When you get home remove the bacon and the banana’s and shred the pork.  Eat it off of Banana leaves with your fingers!

Number two:

I’m also thinking sugar cane. take your pork butt again rub it with kosher salt.  Then if you can find sugar cane cut it in three inch strips and plug the pork all over with the sugar cane.  Add about half cup of soy and about four inches of fresh ginger root slices(don’t even peel it).  Maybe half cup of honey. When you get home your house is going to smell like a Chinese restaurant don’t be surprised if you get calls to see if you deliver. I would serve this whole so people get the affect of the sugarcane.  Most important have fun!

snackgirl asked: Can you pleeeeeease post your recipe for kale and sausage pope ear pasta?

Kale would work!  Here you go girl!

Orecceta Pasta with broccoli rabe and sausage

Snackgirl came over for dinner and asked that I post this recipe.  very easy and always a winner.

heat a saute pan with a quarter cup of olive oil, cut two or three sweet or hot Italian sausage into 1/2 inch rounds and add it to the heated oil. Cook sausage till nice and brown,  when done add a pinch of red pepper flakes or more depending how spicy you like it. Thinly slice four cloves of garlic and let that cook for a minute or until the garlic starts to brown, add one bunch of cut up broccoli rabe  to garlic sausage mixture this lowers the pans temperature stopping the garlic from burning,  cover the broccoli rabe with a lid to steam and cook it until tender.   While this broccoli rabe “magic” is happening your water should be boiling for the pasta.  Throw your Priest Ears(Orecceta)pasta in the boiling salted water stirring constantly for a minute so the ears don’t stick together,  If the broccoli rabe is done before pasta turn it off and taste for salt - when pasta is done strain, but don’t cool your pasta just throw it into your broccoli rabe mixture and toss together.  If you feel as through your broccoli rabe is dry do not drain your pasta till dry, leave it a little moist and add it to the sauce that way.  This way it will be a much more moist consistency when it’s mixed together and more moist on your plate.  Finish with your favorite grating cheese and serve to your favorite people!

You can change this dish to what you have.  Sometimes I add Anchovies, sometimes I add some tomato canned or fresh or hot peppers or chicken breast if you like.  Envision the dish the way you want it to look before you cook it and it will all come together!

Mozzarella and Heirloom tomato’s