Italian-American Antipasto Platter, Cured Bacon, Baked Macaroni and Cheese, Marinated Olives and Stuffed Bell Peppers

Ingredients

• 5 lb Pork Belly (Skin-off, fresh)
• 0.25 cup Kosher Salt (Use non-iodized salt)
• 0.25 cup Dark Brown Sugar (Packed)
• 1 tsp Prague Powder #1 (Also known as pink curing salt #1. This is essential for safety.)
• 2 tbsp Black Pepper (Coarsely ground)
• 1 tbsp Smoked Paprika (Adds a nice color and smoky flavor)

Instructions

1. 1

   Prepare the Cure Mix

   • In a small bowl, thoroughly combine the kosher salt, dark brown sugar, Prague powder #1, coarse black pepper, and smoked paprika.
   • Use a whisk or fork to break up any clumps of brown sugar and ensure the pink curing salt is evenly distributed throughout the mixture. This is crucial for safe and even curing.
2. 2

   Apply the Cure

   • Place the pork belly in a large, non-reactive container, such as a glass baking dish or food-grade plastic tub.
   • Pat the pork belly completely dry on all sides with paper towels.
   • Generously rub the cure mixture over every surface of the pork belly, including the sides and any crevices. Use all of the cure.
3. 3

   Cure the Pork Belly

   • Place the coated pork belly into a 2-gallon zip-top bag. Press out as much air as possible before sealing.
   • Place the bag on a baking sheet (to catch any potential leaks) and refrigerate for 7 to 10 days.
   • Flip the bag over once every 24 hours to redistribute the cure and the liquid brine that will form.
   • The bacon is fully cured when the entire slab feels firm and stiff to the touch, similar to a cooked steak.
4. 4

   Rinse and Dry

   • Once cured, remove the pork belly from the bag and discard any liquid.
   • Rinse the slab thoroughly under cold running water to remove all the excess surface cure.
   • Pat the pork belly completely dry with paper towels. Place it on a wire rack set over a baking sheet.
   • Return it to the refrigerator, uncovered, for 12 to 24 hours. This step creates a dry surface called a pellicle, which helps the bacon cook evenly and develop a better texture.
5. 5

   Cook the Bacon Slab

   • Preheat your oven to 200°F (95°C).
   • Place the dried pork belly, fat-side up, on the wire rack inside the baking sheet.
   • Roast for 2 to 2.5 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers an internal temperature of 150°F (65°C).
6. 6

   Chill, Slice, and Store

   • Remove the cooked bacon slab from the oven and let it cool to room temperature on the wire rack.
   • Wrap the cooled slab tightly in plastic wrap or butcher paper and chill in the refrigerator for at least 4 hours, or preferably overnight.
   • Once thoroughly chilled and firm, use a sharp knife to slice the bacon to your desired thickness. It is now ready to be pan-fried and enjoyed.

Ingredients

• 1 lb Elbow Macaroni
• 2 tbsp Salt (For boiling pasta water)
• 8 tbsp Unsalted Butter (Divided into 6 tbsp and 2 tbsp)
• 0.25 cup All-Purpose Flour
• 4 cup Whole Milk (Warmed slightly)
• 3 cup Sharp Cheddar Cheese (Freshly shredded)
• 1 cup Gruyère Cheese (Freshly shredded)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Dry Mustard Powder
• 0.5 tsp Paprika (Sweet or smoked)
• 0.25 tsp Nutmeg (Freshly grated)
• 1 cup Panko Breadcrumbs

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.

2. 2

   Cook the elbow macaroni in the boiling water according to package directions, but undercook it by 2 minutes from the al dente time. It will finish cooking in the oven. Drain the pasta well and set it aside.

3. 3

   While the pasta cooks, begin the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat.

4. 4

   Whisk the all-purpose flour into the melted butter to form a paste (a roux). Cook, whisking constantly, for 1-2 minutes to eliminate the raw flour taste. The roux should be smooth and bubbly.

5. 5

   Gradually pour in the warm milk while whisking continuously to ensure a smooth, lump-free sauce. Continue to cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until they are completely melted and the sauce is velvety smooth. Do not return to high heat, as this can cause the cheese to separate.

7. 7

   Stir in the salt, black pepper, dry mustard powder, paprika, and nutmeg. Taste and adjust seasonings if necessary.

Ingredients

• 16 oz mixed olives (Pitted. A mix of Kalamata, Castelvetrano, and Cerignola works well.)
• 0.25 cup extra virgin olive oil (Use a good quality oil for the best flavor.)
• 3 pcs garlic cloves (Lightly smashed with the side of a knife.)
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 pcs lemon (Use a vegetable peeler to get wide strips of zest, avoiding the white pith.)
• 0.25 tsp red pepper flakes (Adjust to your preferred spice level.)
• 0.25 tsp black pepper (Freshly ground is best.)

Instructions

1. 1

   Infuse the Oil

   • In a small saucepan or skillet, combine the extra virgin olive oil, smashed garlic cloves, rosemary sprigs, thyme sprigs, and lemon zest strips.
   • Warm over low heat for 3-4 minutes. The oil should be gently simmering, not boiling.
   • Swirl the pan occasionally until the garlic is fragrant and the herbs are aromatic. Do not let the garlic brown, as it will become bitter.
2. 2

   Warm the Olives

   • Add the mixed olives to the saucepan with the infused oil.
   • Sprinkle in the red pepper flakes and freshly ground black pepper.
   • Stir gently to coat all the olives evenly.
3. 3

   Heat, Rest, and Serve

   • Continue to heat over low for another 1-2 minutes, just until the olives are warmed through.
   • Remove the pan from the heat and let the olives sit in the warm oil for at least 10 minutes to allow the flavors to meld.
   • Transfer the olives and all the fragrant oil to a serving bowl. Serve warm with crusty bread for dipping.

Ingredients

• 4 pcs Bell Pepper (large, any color (red, yellow, or orange recommended for sweetness))
• 454 g Ground Beef (80/20 or 85/15 lean)
• 2 tbsp Olive Oil
• 1 pc Yellow Onion (medium, finely chopped)
• 3 cloves Garlic (minced)
• 1.5 cup Cooked White Rice (or use brown rice)
• 411 g Canned Diced Tomatoes (one 14.5 oz can, undrained)
• 240 ml Tomato Sauce (one 8 oz can or 1 cup)
• 1 tbsp Worcestershire Sauce
• 2 tsp Italian Seasoning
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Shredded Cheddar Cheese (or a Mexican cheese blend)
• 120 ml Water (for the baking dish (1/2 cup))

Instructions

1. 1

   Prepare Peppers and Oven

   • Preheat your oven to 375°F (190°C).
   • Slice the tops off the bell peppers. Remove and discard the seeds and white membranes. If a pepper is wobbly, slice a very thin layer off the bottom to create a stable base.
   • Arrange the peppers upright in a baking dish that fits them snugly.
2. 2

   Cook the Beef and Aromatics

   • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
   • Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain off any excess grease.
   • Add the chopped onion to the skillet and cook for 4-5 minutes until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3

   Create the Filling

   • Stir the cooked rice, diced tomatoes (with their juice), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper into the skillet with the beef.
   • Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if needed.