Slow Roasting a Porchetta Over an Open Flame — Prime Time

6 Views · Published on Thu, 09 May 2019 · BANQUET & GOURMET

On this episode of Prime Time, hosts Ben and Brent head to Hudson, New York to see how chef Kevin Pomplun makes a fire-roasted, locally-sourced porchetta at Fish & Game. — — — — — — — — — — — — — — — — — — — — — — — Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video And our podcasts: https://www.eater.com/pages/podcasts

Related Videos

The Best Grilled Cheese In NYC | Best Of The Best

The Best Grilled Cheese In NYC | Best Of The Best

3 weeks ago
18,512

INSIDER’s Herrine Ro and Emily Christian interview New Yorkers about where their favorite grilled cheeses are and visit four of the places that were mentioned. They visit Murray’s Cheese, Clinton Hall, Beecher’s Handmade Cheese, and Melt Shop to see how each restaurant makes their classic grilled...

How The Most Expensive Ham In LA Tastes

How The Most Expensive Ham In LA Tastes

4 weeks ago
2,350

Viale dei Romani is the only restaurant in LA to serve this pricey five-year-aged Iberico ham. One small leg can cost upwards of $1,000. We went to the restaurant to see how it’s served, find out what makes it so expensive, and learn why nobody else is serving it. MORE EXPENSIVE EATS CONTENT: Inside Europe's...

How Di Fara Became A New York Pizza Institution | Legendary Eats

How Di Fara Became A New York Pizza Institution | Legendary Eats

2 months ago
3,264

Di Fara Pizza was opened in 1965 by Domenico DeMarco, an Italian immigrant and known workaholic who’s barely taken a day off in over 50 years. With fans like Leonardo DiCaprio and the late Anthony Bourdain, Di Fara's $5 slice and infamously long wait times are worth it. Producer Spencer Alben visits the...

Al Roker Tries to Keep Up with a Professional Chef | Back-to-Back...

Al Roker Tries to Keep Up with a Professional Chef | Back-to-Back...

1 month ago
247,591

Al Roker visits the Bon Appétit Test Kitchen to make Steak au Poivre with Carla. Can he follow along using verbal instructions only? Check out the recipe here: https://www.bonappetit.com/recipe/steak-au-poivre (Note: when you flambé the cognac for this steak au poivre recipe, make sure your pan is really...

The Best Burger In Los Angeles | Best Of The Best

The Best Burger In Los Angeles | Best Of The Best

2 months ago
14,930

Burger culture is huge in LA and the city offers thousands of burger options. With the aid of the internet and Thrillist's Jeff Miller, INSIDER's Joe Avella whittled down the list to 4 iconic spots: Original Tommy's, Animal, Pie'n Burger, and Burgers Never Say Die. Which is his favorite? Which...

How-To Make Korean Pan Fried Chicken with Deuki Hong

How-To Make Korean Pan Fried Chicken with Deuki Hong

2 months ago
6,750

Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce. This crispy bird is brushed with a sweet and spicy sauce made from roasted chicken bones and Korean chili paste,...

We Tried Action Burger's Nutella Burger

We Tried Action Burger's Nutella Burger

1 month ago
3,663

We visited Action Burger, a sci-fi, comic-book, and retro-themed restaurant in Brooklyn to try its monstrosity of a Nutella burger and play some retro video games. Owner Vlane Carter told us why and how he started his unique restaurant. MORE BURGER CONTENT: Why Emily Has The Best Burger In NYC | Legendary Eats...

Champagne Glazed Strawberries | F&W Cooks | Food & Wine

Champagne Glazed Strawberries | F&W Cooks | Food & Wine

1 month ago
61

Zabaglione—a boozy Italian custard sauce—is made by whisking together egg yolks, sugar, and a splash of wine. This recipe is based on the traditional master recipe, which uses half an eggshell of sugar and half an eggshell of wine for each yolk. Here, champagne is a great choice to pair with fresh...

The World Capital of Cecina Tacos - Ultimate Taco Tour of Mexico

The World Capital of Cecina Tacos - Ultimate Taco Tour of Mexico

2 months ago
5,456

Francisco Gómez heads to Yecapixtla, the “Cecina World Capital,” to eat his fill of cecina, thinly sliced strips of meat that gets sun-dried on roofs throughout Morelos. Francisco also learns how to make an excellent michelada, the perfect accompaniment to a cecina taco, made with beer, lime juice,...

Comments
 

You have
500
characters left.
  •  
  •