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Learn how to make the best pecan pie bars. These pecan squares have a shortbread crust and soft caramel topping. PRINT RECIPE HERE: FOLLOW ME: ►INSTAGRAM: ►FACEBOOK: ►PINTEREST: CONNECT: ►WEBSITE: ►ALL MY RECIPES: #shorts #pecanbars #dessert #natashaskitchen source
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Check out the recipe: https://www.allrecipes.com/Recipe/256890/Chef-Johns-Baby-Porchetta/
Chef, your posts make happy. Warm and happy. Thanks again.
Chef John, were you angry about something during your voice over?
kosher salt on pork – uhh why? i use himalayan or sea salt
I hate to say this but you will have to make the effort to speak a lot clearer as the way you talk is very difficult to understand .
I've been wanting to make Porchetta FOREVER but felt a little intimidated! I now feel empowered to try it! Thanks Chef John I'm making this tomorrow!
Looks like Kim Kardashian's fa-choo-jaa… allegedly.
Could you start it on the stove on high heat to give the bacon a head start on crisping?
I do so much love your shows and have tried several of your recipes with success, but one thing always bothers me and that is that you never remove your ring when handling the food. You probably get this a lot but if one should not where rings as a medical professional you should not do it as a chef either.
no cayenne ?
This looks delicious
Punani pork. Sorry for the cheap joke.
Happy new year to you too 🙂
Perfect paradisiacal porcine pleasure! "You're the Bob Dylan of your fillen" cracked me up
You are the Tony Montana of your porchetta.
Happy New Year, Chef John! Always Happy, Never Satisfied.
I'd love to see Chef John's take on Chex Mix.
everytime I use a mortar and pestle, nothing gets crushed. If I try to apply a little bit more pressure, everything flies out and on to all of the counter. what am I doing wrong?
Glad you turned that, it started looking sexy.
You must have heard me telling you that bacon wasn't crispy enough.
Plus, the meat doesn’t go off as quickly in the dead of winter giving small homesteaders, villagers & farmers longer to process and preserve their pork. In summer they have to eat or give away choice parts like the livef kidneys etc as they won't last overnight.
isnt his voice deeply annoying?
Chef John can you please apply to be on Top Chef so I can watch you win
Thanks Chef John! I was looking for something to cook tomorrow, this looks perfect!
Is there any reason I shouldn't cook this in a pyrex dish instead of on a baking sheet?
Chef John, how would it be to par cook the bacon before wrapping it, just to give it a head start? Happy new years, thanks!
Italian sausage does not have fennel seeds in it!
I see that you never share with a beautiful partner… I hope you have one to share this wonderful food.
I didn't know pigs don't walk backwards. Do cows and chickens walk backwards?
I wonder why he didn't serve it with black eyed peas, another New Year food.
LOOKS GOOD.
I've done a similar wrapped pork loin before. you don't need to worry too much about Startin and ending on the bottom. just start and when the bacon ends start a new piece at the end of it. if it tries to pull away insert a tooth pick where needed. after chilling the tooth picks can come out.
as for the bacon being crispy, I finish mine in a cast iron pan with olive oil and rosemary. pull it about 5 degrees cooler than you did. into the hot pan and hit all the way round with a sear.
cheers
Does that wooden mortar and pestle absorb oils from what you are grinding or crushing? I use a stone mortar and pestle to avoid this.
Edit – It looks absolutely wonderful and I will have to try this.
Ok what the fuck is up with the way he talks? It's like one of those computer text to voice programs.
you should do a spinach dish and make it the star!
That bacon need some color!