We’re cooking Peach Nectar and Brown Sugar Braised Pork Belly with Broccoli Rabe and White Bean Ragout with Executive Chef Jarod Higgins of Pinnelli’s Gourmet Deli/Café at Night.
thecl kitchen is patrick. what’s going on in th ois. >> musically inclined? d? no, i played the trumpet when i et was a little guy and the only song i ever knew, was taps and i played it for my grandmother on her birthday. she wasn’t too excited about that. this is chef jarod higgins from thee pinelli’s gourmet deli. hutchinson row doing. >> i’m doing great. >> what do you have here today. >> it’s a big t hing that we’re doing tonight for the flower show. it’s for the taste of rhode island, we have a peach and brown sugar glazed pork belly and we’r e also doing a broccoli rabe and white bean ragout that goes with it. it’s a great combination, salty, sweet, a little garlicky, cheesy, you have theha whole nine yard >> we like cheesy, but only in the kitchen. >> what are the ingredients. >> down here, chopped plan muched broccoli rabe, chopped white onion, fresh garlic,li parmesan cheese, s
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