YouthFriends, the Kansas City school-based student mentoring program, will present a unique and spectacular benefit - gourmet food tasting event "YUM" on Sunday evening, Sept. 23rd at 7:30 p.m. at Studio Dan Meiners at Pennway Place. The program dared five of Kansas City's premiere chefs to transform lunchroom classics into culinary chic fare.
One such lunchroom item is the Italian dip sandwich, which Howard Hanna, Executive Chef at The Rieger, reintroduced in a new way.
1 cup mayo
½ cup parsley, loosely chopped
1 garlic clove, sliced
1 anchovy fillet
¼ teaspoon chili flakes
1 pt. pork stock
1 head garlic, peeled
1 cup canola oil
1 sprig thyme
1 sprig rosemary
1 sprig sage
black pepper to taste
4 ea. hoagie rolls
1 pound porchetta
4 ounces red onion, sliced very thinly
2 ounces arugula
For the mayonnaise: Combine the mayo, parsley, garlic, chili and anchovy in a robot coup and process until smooth.
For the pork au jus: in a small saucepan over low heat, cook garlic in the canola oil until soft and lightly browned. Strain garlic out and reserve both the garlic and the oil. In a small saucepan, combine the pork stock, thyme, rosemary and sage. Bring to a simmer and cook for 10 minutes, then strain out and discard the herbs. Add the reserved garlic, puree in a blender and season to taste with black pepper.
To assemble: Slice open the buns, and brush both sides with the garlic oil. Toast in an oven or on a grill. Spread each bun with a thin layer of the mayo, add the porchetta, onions and arugula. Divide the pork jus into for soup cups, cut each sandwich in half, and serve alongside the jus for dipping.
Note: Porchetta is an Italian cured, marinated roasted pork product. If you don't have any on hand, you can substitute leftover pork roast, or even ham.
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