Hot, steamy recipes from New York’s bravest

Take a blender and put in rosemary, olive oil, 7 cloves of garlic, tablespoon of salt and half a tablespoon of pepper. Blend until the rosemary is chopped and it becomes a marinade. Poke holes in pork. Put loin in bag and pour in marinade. Let it sit for 20 to 30 minutes

Put a few tablespoons of olive oil in a pan. Put in one package of spinach and cook until spinach shrivels. Add one package of feta cheese and cook for about 5 to 10 minutes. Take loin out of zip-lock bag and put on surface. Cut loin and stuff it with spinach-feta mixture. Cover the loin with one layer of pancetta.

Once the loin is covered with pancetta tie with a rope with pancetta on top. Pan sear the loin on both sides only so the outside is cooked. Turn oven on and heat to 450 degrees. Cook for 20 minutes and then reduce heat to 350 degrees and cook for an hour and a half (20 minutes a pound).

Take 5 to 7 sweet potatoes. Cut up potatoes so all of the skin is on the bottom. Take a bowl, put in cut potatoes, a little olive oil, 1 sweet onion chopped, pinch of salt, drop of syrup, and brown sugar. Mix around with your hands. Place in pan with skins on the bottom.

Heat oven to 350 degrees and put in oven until crispy.