Pork sticky rolls are a REAL THING.
March 8, 2013 12:03 PM Subscribe
Here's the recipe for chef Hadley Schmitt's famous Pork Sticky Rolls with Dijon-Maple Glaze and Parsnip Icing served at Northern Spy Food Company, East Village, NYC.
(Northern Spy Food Company, surely?)
posted by showbiz_liz at 12:30 PM on March 8, 2013
posted by showbiz_liz at 12:30 PM on March 8, 2013
Not to be confused with The Northern Food Spy Company
posted by sarastro at 12:52 PM on March 8, 2013 [5 favorites]
posted by sarastro at 12:52 PM on March 8, 2013 [5 favorites]
whoa, this is sexy. i've had froufrou cakes on the brain in a big way lately (spurred by wanting to make a highly decorative Ace of Cakes-type birthday cake that looks like a synthesizer despite myself and my misgivings for that kind of thing), think 6-page-long recipes for Marzipan Pastry Cream Princess Cake and shit, and this just might get me back in my right mind (I'm not actually that into candy-sweet decorative things). along with jim lahey's no-bullshit pizza dough. my kind of cooking.
posted by ifjuly at 1:03 PM on March 8, 2013
posted by ifjuly at 1:03 PM on March 8, 2013
Welp, there's another restaurant to add to the list of places I want to go in NYC. (There are only restaurants and the Green-Wood cemetry on this list. Maybe the Met.)
Love the bright purple (presumably blueberry?) icing on this bundt cake. I may have to try for something like that sometime.
posted by maryr at 1:32 PM on March 8, 2013
Love the bright purple (presumably blueberry?) icing on this bundt cake. I may have to try for something like that sometime.
posted by maryr at 1:32 PM on March 8, 2013
How many servings does the recipe make? Irrelevant!
posted by srboisvert at 1:44 PM on March 8, 2013
posted by srboisvert at 1:44 PM on March 8, 2013
I've never managed to get pork shoulder to turn out right. NYC Foodies, can we get a samosa cupcake? or a pork tikka masala sandwich? Those are two food mashups I want to see.
posted by Ad hominem at 2:33 PM on March 8, 2013
posted by Ad hominem at 2:33 PM on March 8, 2013
Am I really the only person on Metafilter that finds this nauseating?
posted by hwestiii at 3:28 PM on March 8, 2013 [1 favorite]
posted by hwestiii at 3:28 PM on March 8, 2013 [1 favorite]
> I've never managed to get pork shoulder to turn out right.
What's lacking? If it's 'cause it doesn't get that gorgeous char, you might want to try the Bo Ssam approach and lacquer the shit out of the exterior and caramelize it at the end, or do the home cook's cheat for pulled pork where you slow cook/crock pot it all day, then shred it a bit and stick it on a half sheet in the oven and broil until the edges get crispy. Yum.
I did a pork butt in the pressure cooker (adapted Molly Stevens' Pernil recipe from All About Braising, complete with banana leaves and achiote, and the simplest salsa to spruce up the flavors, yum) a couple weeks ago that is rivaled only by the Bo Ssam approach for most delicious pork roast I've ever made at home. I was licking the plate. Was wary/skeptical about it too, but it turned out meltingly tender. I love butt!
posted by ifjuly at 3:37 PM on March 8, 2013 [4 favorites]
What's lacking? If it's 'cause it doesn't get that gorgeous char, you might want to try the Bo Ssam approach and lacquer the shit out of the exterior and caramelize it at the end, or do the home cook's cheat for pulled pork where you slow cook/crock pot it all day, then shred it a bit and stick it on a half sheet in the oven and broil until the edges get crispy. Yum.
I did a pork butt in the pressure cooker (adapted Molly Stevens' Pernil recipe from All About Braising, complete with banana leaves and achiote, and the simplest salsa to spruce up the flavors, yum) a couple weeks ago that is rivaled only by the Bo Ssam approach for most delicious pork roast I've ever made at home. I was licking the plate. Was wary/skeptical about it too, but it turned out meltingly tender. I love butt!
posted by ifjuly at 3:37 PM on March 8, 2013 [4 favorites]
At first I thought this was about the delicacy that is the steamed pork bun, which was the go to Après-drink snack for my group in the 70s. God those were so damn good. Sitting on a stinky curb in Chinatown (NYC). Three or four buns each. Hot and steamy out of a big greasy bag. Heaven amongst the fish and rice debris.
posted by Splunge at 5:50 PM on March 8, 2013
posted by Splunge at 5:50 PM on March 8, 2013
Yes, I also thought it would be a dim sum dish made with sticky rice and char siu. Not (blech) a cinnamon bun looking thing. Maybe good for putting on some weight, but surely this cannot taste good.
posted by Houstonian at 7:10 PM on March 8, 2013
posted by Houstonian at 7:10 PM on March 8, 2013
I'm having a really difficult time wrapping my mind around how this would taste, especially the glaze that is half dijon/half maple. I'll have to try that out the next time I splurge on real maple syrup
posted by Fig at 9:29 AM on March 9, 2013
posted by Fig at 9:29 AM on March 9, 2013
I'm having a really difficult time wrapping my mind around how this would taste, especially the glaze that is half dijon/half maple. I'll have to try that out the next time I splurge on real maple syrup
At some brunch place in Chicago I had this awesome dish that was like... a stack of french toast with cheese and ham in the middle, and maple/mustard/bourbon sauce on top. IT WAS AWESOME.
posted by showbiz_liz at 10:37 AM on March 9, 2013
At some brunch place in Chicago I had this awesome dish that was like... a stack of french toast with cheese and ham in the middle, and maple/mustard/bourbon sauce on top. IT WAS AWESOME.
posted by showbiz_liz at 10:37 AM on March 9, 2013
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posted by sparklemotion at 12:26 PM on March 8, 2013 [1 favorite]