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Let’s get Cooking with Matthew Towle

Matthew TowlesmIMG_5134smMatthew Towle is an junior at William Floyd High School and is hoping to major in Business and Culinary. He is a student in Floyd’s specialized culinary program supervised by Mr. Daly and Mrs. Wendy.
Each week Matt is going to give us a update on some of the recipes and dishes being made in the William Floyd Culinary Program.

Pork Pinwheels

Ingredients
1 lb of pork
⅛ cup of diced red peppers
⅛ cup of diced green peppers
⅛ cup chopped red onion
1 cup of milk
1 box of pasta
1 tbsp of of butter
1 tsps of flour
Parmesan cheese to taste
Salt, pepper, garlic
1 tsp of oil

Instructions
1) Butterfly pork.
2) Tenderize pork.
3) Put 1 tsp of oil in sauté pan.
4) In a separate bowl season pork to taste with salt, pepper and garlic.
5) Sauté onions and peppers.
6) Then add sautéed onions and peppers on top of pork and roll pork.
7) Then stick 3­4 long toothpicks depending on the size of the pork.
8) Then cut In between each toothpick with a serrated knife.
9) Then cook pork in oven at 400 degrees for 15 min.
10) Start to cook pasta as directed on box.
11) In another sauté pan, melt butter then when butter is fully melted add flour slowly while whisking. (HINT: if it begins to doughball add more butter and take off heat and whisk vigorously).
12) After you have whisked all the flour in add milk and then add parmesan cheese to taste and bring to a boil and whisk till thick.
13) Then serve pork pinwheels over pasta and enjoy.

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