Pod Insights The Sporkful How To Host Your Own Porkapalooza About this episode This week, we’re ringing in fall tailgating season with a barbecue, featuring three different cuts of pork: ribs, pork chops, and bratwurst. The grillmaster in charge of it all is Jimmy Tchinnis, owner and executive chef at Swallow Kitchen and Cocktails and L’uccello Pizza and Italian Fare in Greenlawn, NY. Jimmy started out cooking in high-end restaurants in New York City before eventually realizing that he wanted to own smaller neighborhood restaurants that serve the community.
Transcript Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.
0:00 Dan Pashman? This episode is presented to you by the National Pork Board. You know what's delicious? Bacon. But bacon's just the tip of the pork burger. Pork ragout, savory carnitas tacos. When your mouth is watering for flavor, taste what pork can do. Brought to you by America's pig farmers.
0:19 Speaker 01 Sirius XM Podcasts.
0:27 Speaker 02 So the first place on my very own was an 18-seat restaurant. That was just my wife and my own. You know, my father and my cousin and I built the place, you know, built the bar, built the seats. It was really humble, but it was my place and it was a great learning experience.
0:41 Dan Pashman? What'd you learn?
0:42 Speaker 02 Learned how to not build a bar. I'm not a carpenter, so that was the first thing I learned, to hire a carpenter next time I build a bar.
0:53 Dan Pashman? This is the Sporkful, or should I say the Porkful? Either way, it's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people.
1:04 Speaker 02 Taste this and see what this tastes like.
1:07 Speaker 02 Delicious.
1:09 Dan Pashman? This week, we're celebrating the end of summer and ringing in fall tailgating season with a barbecue, featuring three different cuts of pork. Ribs, pork chops, and bratwurst. Call it a Porkapalooza, if you will. But I'm actually not doing the cooking. For that, I brought in a heavy hitter.
1:25 Speaker 02 Jimmy Chenis, I'm executive chef at Swallow Kitchen and Cocktails in Green Lawn.
1:29 Dan Pashman? And also the owner of L'uccello Pizza.
1:31 Speaker 02 As well, across the street.
1:33 Dan Pashman? Jimmy's restaurants are some of my favorites, not just in the area of Huntington, New York, where we both live, but anywhere on Long Island.
1:39 Speaker 02 Thank you, I appreciate that.
1:41 Dan Pashman? Jimmy's actually the one hosting this barbecue. We're at his house on the north shore of Long Island. It's a bungalow on a hill with a wraparound porch overlooking the water. The sun is shining. It's a perfect afternoon to light the grill. The ribs going on the grill.
1:57 Dan Pashman? Oh, that's so pretty.
2:00 Dan Pashman? The ribs need about two hours on the grill. We do have other dishes to cook, but we got some time. So I want to take a few minutes to dive into Jimmy's story, which I actually don't know much about, even though I've eaten at his restaurants many times. I want to hear about his evolution as a chef, some of his favorite dishes that he's ever created, and why he left prestigious gigs in New York City and the Hamptons to open his own neighborhood restaurant in the suburbs. How'd you decide to become a chef?
2:22 Speaker 02 So food was always around me in my house. Cooking was a big part of my family growing up. There was always big family meals around holidays. Every night, my mom cooked something different on the table. But I never really thought of it as a career until later on in life.
2:34 Dan Pashman? When you graduated from high school, what did you think you were gonna do? What were you into?
2:37 Speaker 02 I was always into creative. I'm a musician, I'm an artist, and food kind of goes hand in hand with that. But I thought I was gonna go into advertising, believe it or not. And I went to a year of college for that and I kind of realized it wasn't for me. And when I came home, my mother and I had a conversation and she said, "Why don't you just cook? You love to cook, cook." And the rest is history.
2:55 Dan Pashman? So when your mom said you should go cook, like, did you have a doubt? Was there any hesitation? Were you...
3:01 Speaker 02 No, it was quite the opposite. It was a light bulb went off. You know, this was early 90s, late 80s, early 90s. I don't even know if the Food Network was around. So it wasn't this famous chefs everywhere.
3:09 Dan Pashman? Being a chef wasn't glamorous.
3:11 Speaker 02 It wasn't cool. And it wasn't glamorous. It was 80-hour weeks for, I can't tell you how many years. But a light bulb went off and I said, "Oh, my gosh, that's what I want to do and that's what I will do."
3:21 Dan Pashman? Have you ever questioned it since then?
3:23 Speaker 02 Yeah.
3:24 Dan Pashman? Yeah, I mean, of course.
3:25 Speaker 02 Because of the 80-hour nights back in my 20s and, you know.
3:28 Dan Pashman? Right.
3:28 Speaker 02 But I loved it. And my goal was always to be a restaurateur and have my vision, my design, my food out there to the people. So that's what drove me through those 80-hour weeks.
3:37 Dan Pashman? While Jimmy was in culinary school in New York City, he got a job cooking at a restaurant called O'Neals.
3:42 Speaker 02 I started on salad station, worked my way up and, you know, ended up being on saute and le cercle. I worked at, I was...
3:47 Dan Pashman? Le cercle, that's like legendary fine dining establishment. Right.
3:52 Speaker 02 Very scary experience, but also learned a lot.
3:54 Dan Pashman? What was scary about it?
3:55 Speaker 02 Well, just that name. The Macchioni's were the family at that time, you know. And Ciro was the head of the family. He used to walk through the kitchen and it was like the general was there. You know, we were all standard attention. He would come and look at your cuts of vegetables if they were perfect and he would taste your sauce and make sure it was good. And, you know, it was intimidating, but it was, you know, it was legendary. It was really, really cool.
4:14 Dan Pashman? What was one major thing you learned there?
4:16 Speaker 02 The system, the brigade system it's called, as far as everyone has their their spot and everyone's responsible for their part of the dish as a team, you know? Um, but what I learned, you know, personally was hard work, dedication to the craft, you know, it's not something that happens overnight. You're not gonna become a famous chef or even call you, I know, call myself a chef until 20 years in because it's so much to learn and so many things you have to to do to to get that title. It was really a a long journey, but I love I loved it.
4:42 Dan Pashman? But you knew early on you wanted to have your own place?
4:44 Speaker 02 I did. Again, being a creative person, I kind of always wanted my vision to be out there. I knew at the time in my twenties, I may not have had my, you know, my vision honed. But I always knew that eventually when I got the experience, I would have something to say in the culinary world, and I think it's been good so far.
5:00 Dan Pashman? I think that's true with a lot of creative pursuits is like, you're young, you feel like, I know I want to be creative, but I don't really know what my style is. I don't know what my thing is. So I feel like ear- early on, you imitate.
5:15 Speaker 02 Yeah, sure.
5:16 Dan Pashman? Right? Like you imitate the things that you love.
5:18 Speaker 02 Absolutely. Well, it's funny you say that because so my first executive chef position was at a restaurant in New Hampshire, actually. I was working as a cook in a restaurant called The Grand Havana Room on 666 Fifth Avenue for a well-known chef. And it was like a famous little movie star restaurant. And this woman came and asked my friend and I to go run her restaurant in New Hampshire. I had no clue what I was doing. You know, I copied every recipe. I'd I'd make one original dish then. I had a dish from culinary school. I had a dish that we made at my first restaurant. So, you know, it was cheating, but it was also what I knew. You know, I I knew they were good dishes, so I used them. And then eventually, slowly, I got my own dishes. I got my confidence. I got the knowledge, you know, it's it's mostly confidence, I think, especially being creative, whether you're an artist,
5:57 Speaker 02 your confidence to put yourself in your painting on the plate, whatever it is. So, once I developed my confidence, I knew I would be okay.
6:04 Dan Pashman? Do you remember a dish that you created when you were like, oh, I just crossed over from imitating other people to putting my own stamp on something?
6:13 Speaker 02 Hmm, I've done a lot of things with mushrooms. This mushroom toast I have on the menu now has become pretty legendary.
6:17 Dan Pashman? Oh, man, it is legendary. I don't ever go into Swallow and not order the mushroom dish.
6:22 Speaker 02 Yeah, so that was one I came up with early. Now it's a little more refined and a little more detailed.
6:25 Dan Pashman? What is it? Describe it to people.
6:26 Speaker 02 So the mushroom toast is, um, we have a beautiful, fresh baked ciabatta bread. Every day it gets baked for us and brought in. We grill that and rub that with mascarpone cheese. And then we saute mushrooms, like three different mushrooms, shiitakes, portabellos, and criminis. We deglaze the pan with cognac, little stock, little cream, charred kale, and we cook that all down, little butter at the end, and it just goes on top of the toast. It's just a magical combination.
6:51 Dan Pashman? It's like decadent, but also fresh at the same time. It's bonkers.
6:56 Speaker 02 It's a good one. So that was, I came up with that a while ago again, in this, its form. So that was like one of my, I'm proud of that one.
7:01 Dan Pashman? Right. And, and that was kind of a moment that you were like, oh, like I, I've, I've gone to the next level.
7:06 Speaker 02 Yeah, I have a voice, you know?
7:08 Dan Pashman? Once Jimmy had honed his voice, he decided it was time to open his own place called Swallow, like the bird. This was the precursor to the Swallow he has now. It was in Huntington Village, near where he lives. It's a destination town for the area with lots of shops, restaurants, and a big venue for music and comedy. That first iteration of Swallow had just 18 seats.
7:27 Speaker 02 It was just simple, you know? My rule was like three or four ingredients. I would use the freshest I could. I had a beekeeper that would give me honey. I had a friend that was making cheese. So I was trying to do as much as I can locally. It's very hard to do that 100%, but I was just trying to be simple and let the food speak. And it developed into what Swallow is now, which is just a palette for creativity.
7:46 Dan Pashman? Then Jimmy opened a second Swallow in Montauk, all the way at the end of Long Island, by the Hamptons.
7:51 Speaker 02 Which was huge, 130 seats or something like that, and was a monster. Talk about jumping in feet first, but it was really cool. Lot of hard work, but um, people still talk about it. A few years ago, we closed it down, but we still hear people say that they loved it. And that's what's really, you know, means something to me.
8:08 Dan Pashman? Jimmy closed the Montauk location a few years ago because the two hour commute each way was just too much. He also closed the one in Huntington Village and moved it to Green Lawn, one town over, which is where it is now.
8:19 Speaker 02 This is my favorite swallow. I love them all, obviously, but we always wanted to be kind of a neighborhood restaurant, a neighborhoods restaurant. And in Huntington, you know, there's sixty other restaurants there. Montauk, sixty other restaurants there, touristy place. Green Lawn's our home. My kids go to school there. We live here. We know everyone that comes in. There's three restaurants, all good restaurants, and we're in a neighborhood, which I always wanted it to be. Tons of regulars just come in to have a glass of wine and an appetizer. They come in for special occasions. We do parties for them. So it's like, you know, we're part of that little community, Green Lawn, and I absolutely love it.
8:51 Dan Pashman? I don't know that I've ever been to swallow in Green Lawn and not run into someone I know.
8:55 Speaker 02 Exactly.
8:56 Dan Pashman? Which is, it feels like the hometown spot.
8:58 Speaker 02 Exactly, what we were going for.
8:59 Dan Pashman? There's some folks who are such regulars that we run into them at swallow multiple times.
9:03 Speaker 02 Exactly. It's true.
9:04 Dan Pashman? I'm like, you guys ever eat at home?
9:06 Speaker 02 No, we love that. We're honored to be that to people. We love that. They they support us. And Huntington, we did some really cool stuff that I was really proud of. But I think now we've brought it back to basics, really good technique, really good ingredients, food that makes sense. I'm really proud of what we're doing now because it's just, it shows the evolution of where I've come as a chef.
9:23 Dan Pashman? So what's, what's an example of a dish on the menu now that you feel like is an indication of your evolution?
9:30 Speaker 02 You know, grilled peaches, burrata, honey, olive oil. Simple, delicious, classic, you know, but like, easy, anyone can do that, but we did it right. We do the right amounts of things and it's like, I don't have anything to prove. I know it tastes good. It's gonna look beautiful, so it's kind of like that. I'm cooking for me and the, and the people.
9:45 Dan Pashman? Right, right. So I feel like so many dishes I see on menus, it's like there's always one ingredient too many. And I'm like, man, if you just took off that one thing, you know, it's like, you know, people are trying to get attention. They're trying to be clever.
9:57 Speaker 02 Totally. When I was younger, I probably was guilty of that. I think that happens with chefs and it's, it's hard to censor yourself, you know? So I agree. When I go out to a certain restaurants, I'm always like, this is, there's no need for this. It sounds good to have huckleberries on something, but like, maybe it doesn't go in this dish.
10:15 Dan Pashman? Coming up, Jimmy tells me how he makes some of the pork dishes on his menu, including a completely insane pork ragout that he sometimes serves with cascatelli. Then later, we finish cooking and eat. Stick around.
10:33 Dan Pashman? As I said, this episode is sponsored by the National Pork Board, which is very exciting for me because I love pork. I especially love its versatility. It's like no matter what kind of dish you're trying to make, no matter what you're in the mood for, there's always going to be a cut of pork that's perfect for that situation. Of course, I love bacon. I love a slice of pepperoni pizza, but that's just the beginning. I love a roast pork tenderloin, maybe marinated in some soy sauce and sesame oil and ginger. I love pork chops on the grill. You can juice up your cookout with tangy grilled ribs. We didn't even get to ribs. Oh, ribs. Ah, I do love some baby back ribs. You can have pork with any kind of flavor, nuance, or taste that you like. Sweet, salty, acidic, umami. You can enhance any meal with pork.
11:17 Dan Pashman? It's an easy decision because it's very easy to get your hands on some pork. It's everywhere. So bring flavorful moments to your everyday life. Pork is here. Grill it, bake it, braise it, roast it, sear it, but most importantly, taste it. Brought to you by America's Pig Farmers. Head to tastewhatporkcando.com to discover all the incredible flavors in every bite of pork.
11:42 Dan Pashman? Welcome back to this forkful. I'm Dan Pashman. So my friend, Chef Jimmy Chenis, and I are at his house, where we're cooking up three kinds of pork for the barbecue of my dreams. Well, all right, to be fair, Jimmy's cooking. I'm mostly providing moral support. The ribs are on the grill and Jimmy's turning them over every 10 or 15 minutes. All right, let's check in on the ribs. First of all, an audio check in.
12:02 Dan Pashman? Sounds amazing. Jimmy? How are the ribs looking?
12:06 Speaker 02 You see they're caramelizing a little bit. We're going slow, otherwise they would be a little browder than we'd like. So these are perfect. They're cooking really nice right now. Giving them a little touch. The meat's starting to break down a little. They're gonna be absolutely perfect.
12:16 Dan Pashman? Looks amazing. While the ribs await their next flip, Jimmy and I keep chatting. And we turn our attention to the pork dishes on the menu at his restaurant, starting with his pork belly tacos.
12:26 Speaker 02 Phew. So we actually coan fee the whole entire pork belly. Um, anytime you coan fee something, it means cooking it in some kind of fat. In this case, we're cooking it in olive oil and a little bit of pork fat. You can coan fee tomatoes in olive oil, so it's cooking something very slow and fat, which believe it or not, draws some of the fat out. After we let it chill, we cut it up and we, uh, we sear it in a pan and we put a nice Vietnamese vinaigrette on the top of it with some pickled carrots, some cilantro, some radish. It's a simple dish, but pork belly is, talk about my favorite pork, that's my favorite pork.
12:58 Dan Pashman? Yeah.
12:59 Speaker 02 In bacon form, in belly form, whatever you wanna do with it, pork belly's it for me. And we also do a pork ragout in the fall. That'll be coming back soon. That's one of those dishes we do bring back. We take the pork shoulder and we braise it in red wine and, and mirepoix, which is carrot, celery and onion and tomato sauce and bay leaf and all these good things. And we cook it for about two to three hours till it's shredding and we, we take that sauce and we toss it with some homemade popadel. That's become one of our signature pork dishes at the restaurant.
13:27 Dan Pashman? There was a period, Jimmy, where there was a different pasta you were serving with that pork ragout.
13:30 Speaker 02 Oh my goodness. Well, the cascatelli is perfect to that dish.
13:34 Dan Pashman? Yeah.
13:35 Speaker 02 It's hard to get. It's, it's sold out everywhere I go.
13:37 Dan Pashman? Yeah.
13:38 Speaker 02 Luckily, I know somebody. We'll see what we can do.
13:39 Dan Pashman? But that was a good combo.
13:41 Speaker 02 That was great.
13:41 Dan Pashman? When you featured that.
13:42 Speaker 02 Yeah, we actually might. That's funny. I'm glad you brought that up. I think in honor of this, I owe it to you.
13:46 Dan Pashman? All right. I'll make sure you get some.
13:47 Speaker 02 Okay, deal.
13:48 Dan Pashman? All right.
13:48 Speaker 02 You got it in your garage? Is that where we hold it?
13:50 Dan Pashman? Yeah. I mean, that, first of all, that ragout is bananas.
13:53 Speaker 02 That's a good one.
13:54 Dan Pashman? What makes it so, like, you just described all the ingredients, like, those are the ingredients in probably a hundred million ragouts all over the planet. But it's just like so perfectly savory. It's a little bit acidic and a little bit sweet and a little bit fatty and a little bit bright.
14:09 Speaker 02 So it's just about doing things the right way. Cutting the pork to the right size, searing it in the pan so on all sides. So you get lots of caramelization and color. And then those bits left in the bottom of the pan get deglazed with wine. So there's more flavor. It's layering flavor after flavor after flavor. And just, you know, taking good care to do all the little things right is what makes it good.
14:27 Dan Pashman? Man, I'll eat that right good with any pasta shape. What about the nom nom noodles?
14:31 Speaker 02 Oh, that's another good porky dish. So that's a play on a Chinese dish that I love called nom nom noodles, which uses ground pork and, you know, Vietnamese sauce with chilies and Szechuan peppercorns and, you know, lots of stuff. And it's my favorite dish, but I wanted to do my take on it. So we use pork shoulder for that and break it down, shred it. And we make our own vinaigrette that we toss in the pan with the pork. It comes with noodles, a little bok choy. It's just like my take on a Chinese noodle dish, but it's one of our more popular ones.
15:00 Dan Pashman? And it's got that like savory soy sauce plus vinegar thing going that I just love.
15:05 Speaker 02 Little, exactly, me too. Spice, sweet vinegar, love those flavors, brightness.
15:10 Dan Pashman? Talk to me about pork's versatility. Because that I feel like is something that makes it special.
15:17 Speaker 02 Absolutely. It's the most versatile meat in my book. You know, as far as cuisines, the Chinese use it, southern barbecue use it, Germans grind it and make sausage. You can do so much with it. It goes with red wine, white wine, tomato sauces, butter sauces, whatever you want to do. There's a cut of pork that can be used for anything, I feel. It's such a mild, sweet meat that it kind of goes with everything.
15:38 Dan Pashman? All right, Jimmy, time for a hot take. What do you think is the most underrated cut of pork?
15:43 Speaker 02 Oh, underrated pork cut. Well, I think it is those tough cuts. If I can repeat myself with the pork shoulder or pork butt. Because, you know, you can't just cook that on a grill. You can't slice it and saute it. It'll be like leather, you know, so because it's muscular, you need to treat it the right way. So I think those cuts are the ones. If you just, if you just break it down, sear it and simmer it really slow in anything. Those are so, so flavorful and they, they, they come out really tender when you braise them. So I would go with those, those tougher cuts.
16:11 Dan Pashman? My personal pick, pork shank.
16:14 Speaker 02 Oh, a good call. Another one you have to slow and low.
16:16 Dan Pashman? Right.
16:17 Speaker 02 What flavor because of that big bone and the area of the leg it's from, it's delicious.
16:21 Dan Pashman? It's also oftentimes less expensive than maybe other meats you would braise.
16:25 Speaker 02 Absolutely. It's an unsung hero. I love it. People I think avoid that as well because they just don't know what to do with it. But like you said, pork shank and white wine, oh my God, and some herbs and garlic and, you know, some thyme and some rosemary, bay leaf again. It's killer.
16:39 Dan Pashman? Yeah. And I mean, I love a braise.
16:41 Speaker 02 Me too.
16:41 Dan Pashman? But especially like, you know, as we get into fall, a braise, whether you're having people over for dinner, even if you're gonna be sitting outside, maybe still depending where you live. If it's a tailgate, you braise up some of that, whether it's pork shoulder, pork butt, pork shank. You can braise it the day before or that morning.
16:58 Speaker 02 As it sits and all the flavors melt together, it's better the next day. And it's one of those soul warming dishes. You're at a tailgate somewhere, freezing in the parking lot, you swallow that down, that warms you to the bone.
17:09 Dan Pashman? That's right.
17:09 Speaker 02 It's like a touch of home.
17:11 Dan Pashman? It's also just practical. If you need to take a meal to a tailgate or if you're going to someone else's house, or if you just don't want to be cooking the whole time, your friends are there. You do that braise the day before, just put a little flame on it, throw it, you can throw it in the pot on the grill.
17:24 Speaker 02 Totally.
17:25 Dan Pashman? Heat it up. Maybe you bring some bread to make sandwiches. Maybe you pull it apart. Maybe you throw it in tacos. There's so much you can do.
17:31 Speaker 02 Exactly right. It's versatile.
17:35 Dan Pashman? I'm getting hungry now.
17:35 Speaker 02 Me too.
17:38 Dan Pashman? Jimmy, what's the plan here tonight? What's going on? We're sitting out on your porch. We got this beautiful view of the water. What's happening?
17:44 Speaker 02 It's porkapalooza tonight. That's what I'm calling it. We have the back ribs on the grill. We're marinating our pork chops. We actually got some really nice sausages as well. We're gonna grill them up. We got a few classic sides. We have some friends coming over. I think we're just gonna have a nice fun night and hang out and eat lots of delicious pork.
17:59 Dan Pashman? Oh my God, I can't wait.
18:00 Speaker 02 I can't too.
18:02 Dan Pashman? What are the sides you got for us?
18:04 Speaker 02 I went to the farmer's market in Huntington the other day and I found some beautiful tomatoes, peaches, corn. Uh, so we're gonna do some corn with maybe a little spice rub on it. I made a beautiful potato salad from local potatoes to my, I put a little Dijon in, a little vinegar, a little mayo, a little scallion, really nice potato salad. I'm gonna do a tomato and peach salad.
18:24 Dan Pashman? Oh.
18:25 Speaker 02 Yeah, it's gonna be really good with some honey and some olive oil.
18:27 Dan Pashman? I'm very happy to hear that you put mustard in your potato salad. I feel like that's absolutely crucial to a good potato salad.
18:33 Speaker 02 Agreed. Well, if you just put mayo, it's just gonna be, you know, mustard's one of those ingredients that go in most salad dressings. You know, when we make salad dressings, mustard's always an ingredient. Number one for its binding properties, but number two for the acid. And, you know, you don't want it to be overly mustardy, but it's one of those things you don't know what's in there and what that flavor you taste in the back of your mouth is. But it's always mustard, whether you mix it with some mayo or some vinegar, some water. But mustard's a key ingredient to dressings and lots of things. It's a unsung hero mustard in my book.
18:59 Dan Pashman? Hundred percent. Um, you know, what I do in my potato salad, in addition to mustard, I add chopped pickles.
19:04 Speaker 02 Oh, yummy. That sounds great. A little acid in there.
19:07 Dan Pashman? Yeah, and crunch.
19:08 Speaker 02 Yeah, I like it. Yeah, I added scallions for crunch.
19:10 Dan Pashman? Yeah, yeah.
19:11 Speaker 02 But it's, you'll like it. And we put a little honey in it as well. I, I always love that balance of sweet and savory and salty and sweet. That's like, I always try to incorporate that somehow, whether it's very miniscule or it's in your face, but I always love sweet and sour. That's a big thing for me.
19:26 Dan Pashman? All right, should we start cooking?
19:27 Speaker 02 Yeah, let's do it.
19:28 Dan Pashman? The ribs are done, so Jimmy takes them off the grill. Oh my goodness.
19:33 Speaker 02 Wow, they're hot.
19:36 Dan Pashman? But there's a lot more to do before this dinner is ready. It's time to pick up the pace. We're making garlic butter grilled bratwurst with grilled peppers and corn on the cob and habanero honey pork chops, which we've been marinating in the fridge. Now it's time to get those chops going. I love watching chefs salt things because they're, I'm always like, oh, so that's how they make it taste so good.
19:57 Speaker 02 Yeah, we don't scamp.
20:00 Dan Pashman? Oh, the pork chops are porking. Beautiful grill marks. All right, we got sausages on the grill, corn, peppers, it's all happening. It's fun as the meal gets closer, there's an anticipation that builds.
20:12 Speaker 02 That's right. That's part of the fun of a dinner party.
20:14 Dan Pashman? Yeah.
20:15 Speaker 02 Waiting and smelling and watching, and finally it comes.
20:18 Dan Pashman? It all comes together in that big moment.
20:19 Speaker 02 Oh, look how good those look, huh?
20:27 Dan Pashman? A crowd of friends and neighbors is gathered on the deck, ready for the feast. Pork chops, sausages, and veggies are all done, and Jimmy takes them inside to plate them. That's where the ribs have been resting. Little taste? Oh, yes.
20:41 Dan Pashman? Little taste of baby back rib.
20:44 Dan Pashman? Mmm, oh, man. It's so good, so soft and tender, a little bit sticky sweet, sauce caramelized so nicely, but also just a little bit tangy. Perfect. Mmm. It's gonna be hard for me to decide which thing to eat. You gotta eat them all, man. My life is really hard, Jimmy. I think we're ready to go. All right.
21:05 Dan Pashman? All right, who's ready to eat? Yeah!
21:08 Speaker 01 Yes, do it.
21:09 Dan Pashman? Just about time. Hope you're hungry. This is really a glorious feast. Oh, my goodness.
21:16 Speaker 03 This looks fabulous.
21:18 Dan Pashman? Three kinds of pork?
21:19 Speaker 03 Oh, my word, and the food just keeps coming out.
21:24 Dan Pashman? Oh, my God, we're starting to slice up the pork chops, and it is cooked perfectly.
21:28 Speaker 03 Ah!
21:28 Speaker 04 And the potato salad? It's delicious. The bratwursts are delicious.
21:32 Dan Pashman? So flavorful. I haven't had a rib yet, I can't wait. You grew up eating bratwursts?
21:36 Speaker 04 Yes, I ate bratwursts once a week. I loved it so much, and it's even better than it's ever been tonight. So delicious. Everything is so juicy.
21:45 Dan Pashman? Oh, man, Jimmy, the pork chops are so tender, brats cooked perfectly, the ribs sticky sweet. Mmm, all great pork recipes. I love this salad, though, tomato and peach. Mmm, it's summer, right? Summer on a plate. And it's like a perfect thing to go with the meat. Agreed, the sweetness, you know? Yeah, a little freshness. Exactly. Cheers! Cheers! Yeah!
22:08 Speaker 01 Yeah!
22:10 Dan Pashman? Too poor.
22:15 Dan Pashman? My thanks to Chef Jimmy Tchinnis. His restaurants are Swallow Kitchen and Cocktails, and L'uccello Pizza and Italian Fair, both in Green Lawn, New York. If you want the recipes to any of the pork dishes he cooked, we'll link to them all in the show description. This episode was produced by me and Max Miller. The Sporkful production team includes me, Emma Morgenstern, and Andres O'Hara. Our engineer is Jared O'Connell, and our executive producer is Camille Stanley. The Sporkful is a production of Sirius XM Podcasts. Until next time, I'm Dan Pashman.
22:42 Speaker 05 And I'm Christine from Brooklyn, reminding you to eat more, eat better, and eat more better.
22:57 Dan Pashman? This episode was presented to you by the National Pork Board. It's time for you to go out and find delicious, which means it's time to get cooking with pork. Grill ribs, share shredded pork sliders. Grab today by the delicious and taste what pork can do. Brought to you by America's pig farmers.
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