A Taste of Pennsylvania Cookbook

APPLE DAYApple-Stuffed Four StoryHill Farm Suckling PigSUCKLING PIG & BRINE:2 gal. water1 1 ⁄2 cups kosher salt1 cup dark brown sugar1 garlic head, halved1⁄2 bunch fresh thyme24 fresh sage leaves2 fresh rosemary sprigs1 Tbsp. toasted fennel seeds1 Tbsp. whole tellicherrypeppercorns1 suckling pig, 15–20 pounds(Four Story Hill Farms orWanyn Nells Meat Company)1⁄2 cup extra-virgin olive oil2 large yellow onions, cutinto 2-inch pieces2 large carrots, peeled andcut into 2-inch pieces3 celery stalks, cut into2-inch piecesSTUFFING:1⁄3 cup chopped pistachios1⁄4 cup pine nuts1 1 ⁄2 tsp. fennel seeds4 Tbsp. extra-virgin olive oil,divided use8 oz. cremini mushrooms,diced1 Tbsp. garlic, choppedSea salt and freshly groundblack peppercontinued next pagepresented by Jason ClarkChef, Final Cut SteakhouseBrineTwo days before you plan to serve the pig,make the brine.Combine the water, salt, sugar, garlic,thyme, sage, rosemary, fennel seeds, andtellicherry peppercorns in a large pot witha capacity of at least 5 gallons. Bring themixture to a simmer, stirring until allingredients are well combined. Remove fromthe heat and cool down over an ice bath inthe refrigerator. Once cooled, add the pig,ensuring that it is completely submerged.Cover and refrigerate for at least 6 hours,try for overnight for more flavor. Removethe pig from the brine and pat it dry witha kitchen towel. Place the pig on a rack setover a rimmed sheet tray to allow the pig todry in the refrigerator for 12 hours.StuffingToast the pistachios, pine nuts, and fennelseeds in a small sauté pan over mediumheat, about 2 minutes.Heat 2 tablespoons of the olive oil in a largesauté pan over medium heat. Add creminimushrooms and garlic; sauté until goldenbrown, about 5 minutes. Season to tastewith salt and pepper and set aside to cool.Heat the remaining 2 tablespoons olive oilin a clean sauté pan over medium heat.66WINE PAIRING Courtyard Riesling