Post by BBQ Butcher on Aug 16, 2005 4:29:54 GMT -5
Great for a crowd, a buffet, a cold winter night, whatever ;D Use your imagination, left over smoked or grilled meats work great as a substitution; lamb shanks? brisket? chicken?...sky is the limit and the smokey flavor imparted by the Primo makes it even better. Try adding some cooked Italian Sausage for added flavor
Italian Pork Stew on the Grill
INGREDIENTS:
2 (+ is good) pounds cubed pork (butt or picnic will work)
6 ounces pitted mildly tart black olives
1 3/4 pounds canned tomatoes ( I used 28 oz DM diced w/ garlic & onion)
The leaves of a sprig of fresh rosemary, stripped from the sprig and minced
2 cloves garlic, minced (why would anyone stop at two? I used six)
3/4 cup red wine
3/4 cup dry Marsala
3 tablespoons olive oil
Salt and pepper to taste*
PREPARATION:
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water (I used chicken broth), and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half**, by which time the sauce should be fairly thick.
*Add hot sauce at the table for chiliheads
**I did the prep on the stove in a large sauce pan. When it got to the simmer stage, I transferred it to my cast iron Dutch oven and put on my Primo grill at 250°, sitting on a couple of fire bricks (indirect), for two hours, stirring every 20-30 minutes until thick.
Serve with a tossed salad, nice Italian bread, and a light, zesty red wine or beer/s. This would also be great served in bread bowls.
This was absolutely the best stew/soup I've ever done on the grill, by far.
One more note:some people get squeamish over the black olives. Get over it!! They stay chewable and take on the flavor of the stew.
Italian Pork Stew on the Grill
INGREDIENTS:
2 (+ is good) pounds cubed pork (butt or picnic will work)
6 ounces pitted mildly tart black olives
1 3/4 pounds canned tomatoes ( I used 28 oz DM diced w/ garlic & onion)
The leaves of a sprig of fresh rosemary, stripped from the sprig and minced
2 cloves garlic, minced (why would anyone stop at two? I used six)
3/4 cup red wine
3/4 cup dry Marsala
3 tablespoons olive oil
Salt and pepper to taste*
PREPARATION:
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water (I used chicken broth), and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half**, by which time the sauce should be fairly thick.
*Add hot sauce at the table for chiliheads
**I did the prep on the stove in a large sauce pan. When it got to the simmer stage, I transferred it to my cast iron Dutch oven and put on my Primo grill at 250°, sitting on a couple of fire bricks (indirect), for two hours, stirring every 20-30 minutes until thick.
Serve with a tossed salad, nice Italian bread, and a light, zesty red wine or beer/s. This would also be great served in bread bowls.
This was absolutely the best stew/soup I've ever done on the grill, by far.
One more note:some people get squeamish over the black olives. Get over it!! They stay chewable and take on the flavor of the stew.