Pennsylvania and Food and Paolo’s Aunts and Uncles
(New Richmond, Pa; Lock Haven, Pa)
Part II. (Part I is the entry right above)
The plan from here was for Gio to brainstorm a menu, pick up the ingredients from a local grocer, and then head to his pad to eat. I warned Gio earlier that I’d be documenting his every move for the food-blog.
Tonight, Gio had planned for us:
- Chicken livers with roasted red peppers in marinara sauce with mushrooms and bacon
- Venison cheese-steaks with provolone
- Stew meat chunks of venison with coriander and olive oil
- Chicken thighs with rosemary, thyme and oregano in a white wine sauce
- Wine
- Limoncello
To start, we had venison sausage and cheese, a bean dip with peppers, and then another dip with chips.
I really dig the way Gio hunts… everything he hunts, he utilizes to the fullest extent. There is a local Amish butchery that will take the meat that the hunters get, and turn it into things like jerky, sausage, cured meats, really anything you tell them to make it in to. So all the venison we would be eating tonight was all hunted by Gio himself. Venison is Paolo’s favorite meat in the world - and I can see why. I imagine growing up here, there was always a bountiful spread of delicious venison charcuterie year round. Not a bad thing at all!
The starters were fantastic. I love all sausage-type anything. The home-made dips were delicious. Being able to see the dishes from initial idea, to improvisational recipe, to final product was really cool for me. At this point (and still now) I think of cooking like I do with music: I don’t know the formalities on all of it, but I prefer to learn at the basic form of just trying and watching and absorbing.
The stew meat chunks had a nice graininess to the bite. I love textural things in food - things where you don’t know what it’s going to be like; that it’s not the typical or familiar. These stew chunks were a just slightly gamey (bring on gamey flavors for me) and tender and simple - great stuff.
Venison cheese steaks! That stuff was killer. I love cheese steaks and old style comfort foods like this. The use of venison made it 10 times healthier than your standard cheese steak, and it had that oh-so-delicious-just-hunted-by-your-buddy-vibe going on.
When Gio was initially inquiring what we wanted to eat, I assumed he’d have some offal - unfortunately - that stuff goes quick, so we did store bought chicken livers - still fantastic nevertheless. Another typical dish that is a favorite of mine is sausage and peppers. The chicken liver prep was not unlike sausage and peppers, and it was really a show stopper. Paolo isn’t into offal… so more for me. The chicken was simply prepared - the way I like it. It was juicy, perfect.
Everything was guzzled down with red wine and laughing and reminiscing about other times we’ve eaten and drank; at one point, I was remarking to Paolo’s uncle Tony about how much I loved his classical acoustic guitar that I’d been playing at he and Gemma’s place earlier. When Tony heard this, he said “Let’s go get it!” We piled into his SUV, drove over, and he gave me the guitar. My jaw dropped - that was so freaking cool. I have been jamming that thing ever since.
As we all became full, it was time for some icy Limoncello shots - always a good idea to finish a delicious meal with loved ones with some alcohol. Damn good.
Paolo and his family alike treat me like family every time I’m around and I very much-so look forward to our next adventure together.