Last updated: January 22. 2014 10:48AM - 1145 Views
By Joe Sylvester jsylvester@civitasmedia.com

Chef Paul Comishock's assistant, Chef Winn Aung, cuts a fresh sushi roll for the audience at the Scranton Cultural Center to sample.
Chef Paul Comishock's assistant, Chef Winn Aung, cuts a fresh sushi roll for the audience at the Scranton Cultural Center to sample.
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1 (7-10 pounds) pork shoulder

6 tablespoons Wegmans BBQ Seasoning Shak’r

4 tablespoons dark brown sugar

2 tablespoons salt

1/4 cup basting oil

1 bottle (20 ounces) Memphis or brown sugar barbecue sauce

Day before: Diagonally score top and bottom of pork about 3/4 inch deep in diamond pattern. Mix BBQ seasoning, brown sugar, salt, and basting oil in small bowl. Coat pork well with seasoning mixture. Cover well with plastic wrap; refrigerate overnight.

Day of serving: Preheat oven to 275 degrees. Remove plastic wrap; transfer pork to shallow roasting pan. Bake, uncovered, 7-8 hours. Transfer pork to cutting board; discard drippings. Pull apart meat with tongs. Add barbecue sauce to pork; toss to combine.



2 tablespoons olive oil

2 pounds lean ground turkey

12 cloves garlic, minced

2 (about 1 pound) sweet red peppers, 1/4-inch dice

2 packages (7 ounces each) diced green peppers

2 packages (7 ounces each) chopped onions

2 tablespoons chili powder


2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

6 bay leaves (or 2 dried)

1/4 teaspoon ground cloves

2 teaspoons ground cumin

2 cans (14.5 oounces each) diced tomatoes

1 carton (32 ounces) chicken stock

2 cans (15.5 ounces each) great northern beans, rinsed and drained

Heat oil in large stockpot on medium high until oil faintly smokes. Add ground turkey. Crumble and sear until lightly browned, about five minutes.

Add garlic, peppers and onions to browned ground turkey. Stir in chili powder, salt, Worcestershire sauce, soy sauce, bay leaves, cloves and cumin. Add tomatoes and stock. Bring to simmer; add beans.

Continue to simmer, uncovered, on medium low about 45 minutes, stirring occasionally. Discard bay leaves. Ladle chili into warmed bowls; serve.

SCRANTON — The Super Bowl is no ordinary game, so neither should the food served at the accompanying party be ordinary chow.

You’ll want to impress your visiting fans with a spread they’ll be talking about until next season.

That’s where Chef Paul Comishock of Wegmans can help. He visited the Scranton Cultural Center at the Masonic Temple recently and demonstrated how to make “Super Bowl Super Snacks.”

The specialties? Pork sliders and turkey chili. A crowd of 63 people paid $10 each to watch — and taste. He demonstrated how to make the chili after his staff sushi chef, Winn Aung, offered a step-by-step demonstration of how to assemble sushi rolls, their work projected onto a big screen behind them. As the chefs demonstrated, cultural center executive director Michael Melcher narrated and asked questions.

“Chili is a staple of any Super Bowl party,” said Comishock, who is new to Wegmans’ Scranton-area store in Dickson City. “I keep it healthy with turkey.”

Deciding what to cook also has a lot to do with the season, he said.

“We’re in that cold season,” he said. “You want something hearty.”

Comishock, 29, a Frackville native who graduated from the Culinary Institute of America, loves braised meat, so he loves his slow cooker, especially for his pork sliders. But the pork also can be roasted, as he suggested during his presentation.

But first, Chef Winn showed how to make cooked sushi. He made a California roll, using avocado, crab meat and cucumber and — most important — rice, on a nori seaweed wrap. Placing the wrap on a sushi-making mat, he noted it is important to keep the rice moist by sprinkling it with vegetable oil. That holds the sushi together when it is rolled and then sliced into eight pieces.

“The key to sushi is its freshness,” Comishock pointed out.

He cautioned not to buy ordinary fish at a store fish counter to make sushi because it’s not sushi-grade fish.

Fish used for raw sushi must be frozen to kill the bacteria.

For the pork sliders, Comishock said he uses an 8 1/2-pound pork shoulder that will feed about 12 to 14 people.

“This recipe is a two-day process,” he explained.

So the first day, he said, make diagonal scores 1/2-inch to 1-inch deep both ways on the top and bottom of the meat then marinate it in the refrigerator for 24 hours. It should be coated in a mixture of barbecue seasoning, brown sugar, salt and basting oil and covered with a plastic wrap to marinate. The next day, preheat the oven to 275 degrees, remove the plastic wrap, of course, then let the meat rest for half an hour before baking it in a shallow roasting pan, uncovered, for seven to eight hours.

When it’s done, place it on a cutting board and pull apart the meat with tongs. Add barbecue sauce, mix to combine, then serve on rolls. He said you could incorporate the meat’s juices into the barbecue sauce.

The leftovers store simply in a plastic container.

“Sometimes it tastes better a day or two later,” Comishock said.

In demonstrating how to make the turkey chili, Comishock heated some olive oil in a large stockpot before adding ground turkey. He said the hot oil locks in the moisture.

He browned the meat then added the other ingredients — white onion, green and red peppers, chili powder, Worcestershire sauce, diced tomatoes, cloves, cumin, chicken culinary stock, northern beans and six fresh or two dried bay leaves, which are later removed.

An audience member asked if it is OK to keep the beans on the side for those who don’t like them. Comishock said that was fine, but they should be kept at room temperature or cooked in a bean-tomato mixture.

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