Ask the butcher for a boned, center-cut pork loin with the belly and skin attached. Any good butcher will know how to properly prepare one for you.
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We found this recipe after hearing so much about it and getting asked where it could be found. We have copied it off http://www.marthastewart.com/857650/tuscan-style-turkey-alla-porchetta to our site in order to preserve it for our customers. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.
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Ahi tuna is such a tasty treat. It picks up all the exterior flavors and mingles them in such a delightful way that your taste buds are about to burst with joy. When you take that into consideration it seems almost unbelievable that it could or would get any better. Pollen Ranch has taken the basic Ahi Tuna recipe and touched it up with one of our Pollen Asian spice blend. This unique blend of herbs and spices provides an entirely new delectable aroma and flavor to your palate as you dip your fork into the tender ahi meat. We hope you enjoy this with your family or friends as much as we have.
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Mahi Mahi is a wonderful, meaty white fish. Like halibut, mahi mahi works well as a base for other flavors. Really, very little can compete with whatever you pair it with. Add fennel pollen to the recipe and you have a dish sure to please.
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