Free Bobby Flay's Throwdown! by Bobby Flay

tablespoons kosher salt
    2 tablespoons freshly ground black pepper
    8 ounces thinly sliced ham
    8 slices bacon
    1 cup pitted prunes
    1 cup canned guava shells in syrup, drained
    2 cups firmly packed dark brown sugar
    1 (12-ounce) bottle malta
    1. Score the fat on the pork shoulder well. Combine the sour orange juice, bay leaves, garlic, salt, and pepper in a large resealable bag or plastic container, add the pork, and marinate for at least 12 and up to 24 hours.
    2. Preheat the oven to 325°F.
    3. Put the meat, fat side down, on a cutting board with a shorter end toward you. Line the meat with the ham slices, then the bacon slices, prunes, and guava shells. Roll the meat up, starting at the end toward you, working carefully to keep the filling inside the roll. Every few inches, tie the roll firmly with butcher’s twine. Place it, fat side down, in a roasting pan.
    4. Whisk the brown sugar with the malta, and pour half of the mixture over the pork. Roast the pork for about 2 hours, basting occasionally.
    5. Turn the meat fat side up, pour the remaining malta mixture over it, and cook until the pork reaches an internal temperature of 180°F on an instant-read thermometer, 2 to 3 hours.
    6. Allow to cool slightly before cutting into thin slices. Skim the fat from the drippings, and then pour the drippings over the sliced meat.

Demo version limitation

Demo version limitation

Demo version limitation

Demo version limitation

Demo version limitation

Demo version limitation

Names: Janet LaPosta and Ally (Alice) Taylor
Establishment: The Berry Manor Inn
Hometown: Rockland, Maine
Website: www.berrymanorinn.com
Phone: (800) 774-5692

    I was off to picturesque Rockland, Maine (also known as Pie Town), where the fruit pie is a little slice of heaven and the local ambassadors, Janet LaPosta and Ally Taylor, are the “Pie Moms” of the Berry Manor Inn. Summer is peak pie time in Rockland, and it was Throwdown time as well.
    Janet and Ally are the mothers of Rockland’s Berry Manor Inn owners Cheryl and Michael. Brought together by their children’s marriage, the two found something else to bond over: pie. The Pie Moms bake more than 500 pies each year for the inn’s lucky guests and for Rockland’s annual Pies on Parade event. Some of their favorites are apple, strawberry-rhubarb, and a mixed berry pie full of Maine’s prized blueberries. They think they make the best pies in the world and aren’t afraid to tell you so. After all, Janet and Ally have close to a hundred years of baking experience between them and the whole town behind them.
    These local celebrities thought that they were going to be the stars of a Food Network series called “Pie à la Road,” and planned on making a four-berry pie for their segment.
    Because my baking skills aren’t quite up to par with my cooking skills, I had my work cut out for me and was off to the test kitchen to tackle what I decided would be a blackberry-peach pie, as those are my two favorite summer fruits. I macerated the sliced peaches in a mixture of white and brown sugars, ginger, cinnamon, nutmeg, and a touch of cornstarch, which helps thicken the filling. I added a splash of peach-flavored brandy to heighten the peach flavor and cold butter for a little richness. I then macerated the blackberries in a little blackberry liqueur and added it to the peach mixture. But I still had to deal with the crust.
    The hardest part about baking a pie is getting a flaky, tender crust. I decided to make my dough with both butter, for flavor, and shortening to make the crust extra-flaky. There are several steps vital to making a good crust: start with cold ingredients, work quickly to get them all incorporated, and don’t overwork the dough. Pastry rolled and fruit ready, I assembled the pie, brushing it with heavy cream and raw sugar before cutting slits for the steam to vent and baking it. Easy as pie…
    We rolled up on the Pie Moms with our peach-blackberry pies all ready in the trunk of