Posts Tagged ‘pork’
Posted by The Editorial Desk / Tuesday, November 25th, 2008
Cider-glazed pork with roasted pumpkin and Andouille hash
Will Artley
Chef, Evening Star Cafe
Evening Star toque Will Artley swears this autumnal feast was actually a happy accident. “This was a random experiment that I came up with last fall; it ended up being a huge hit,” he said, noting that some diehard patrons demanded he keep it around indefinitely. “I actually ended up running it all winter because of customers’ threats to boycott the restaurant if I took it off the menu.”
Photography by James Kim
PREP TIME: 10 min.
COOK TIME: 20 min.
SERVES: 4
INGREDIENTS
4, 10-ounce pork chops
4 pounds fresh pumpkin
4 links Andouille sausage, medium diced
4 ounces cilantro, chopped
1 red onion
1 tablespoon cinnamon
1 tablespoon cumin
6 garlic cloves, sliced
2 tablespoons butter
1 gallon apple cider
3 ounces extra-virgin olive oil
Salt and pepper to taste
PREPARATION
Begin by placing the apple cider in a medium-to-large saucepan and reducing down to syrup (about 20 minutes). Set aside when finished.
Preheat oven to 350 F. Peel and medium dice all pumpkin; keep in mind that the smaller you dice, the faster they will roast. Place in a medium mixing bowl, and toss with olive oil and salt and pepper; roast until tender.
Slowly render Andouille sausage in a warm, medium pan. When the sausage becomes crispy, add garlic and onions. Saute about 5 minutes, then add cumin and cinnamon. Let settle and incorporate pumpkin. Continue cooking for 2 to 3 minutes. Remove from heat, and add cilantro.
Grill pork chops to desired temperature. Brush with cider syrup before serving. Spoon equal portions of hash onto each plate, and cover with cider-glazed chop. Don’t be afraid to add a couple of grilled fresh local peaches as garnish.
(October 2008)
Posted by The Editorial Desk / Monday, November 24th, 2008
Roast Pork Loin
Michael Zentner
Chef, Inn at Meander Plantation
Michael Zentner hails pork as “the king of all meats,” though its quality obviously varies. “One of the benefits of living in Northern Virginia—besides the beautiful countryside—is the surplus of organic foods and farmers markets,” he says, adding that he relies almost exclusively on local farmers who “only use organic methods and purebred Tamworth or Berkshire hogs.” He recommends city folk look to a trusted butcher or gourmet retailers like www.nimanranch.com.
Photography by James Kim
PREP TIME: 5 min.
COOK TIME: 25 min.
SERVES: 4-6
INGREDIENTS
*Pancetta seasoning salt
2 tablespoons minced garlic
1 tablespoon chopped lemon zest
1/4 cup coarsely chopped sage
1/4 cup coarsely chopped rosemary
1/4 cup finely minced pancetta
1/4 cup + 2 tablespoons kosher salt
1 teaspoon ground black pepper
Finely chop garlic and zest. Add herbs; mince everything until very fine. Slowly add pancetta until well mixed. Refrigerate (up to one week) or freeze (three months) mix.
1 tablespoon canola oil
1 6-pound pork loin roast
1 teaspoon sea salt
Pancetta seasoning salt
A few sprigs of rosemary and sage
Preheat oven to 425 degrees and arrange rack in the middle position. Score pork in a crosshatch pattern, cutting only fat and not the meat. Rub pork with pancetta seasoning and place in a baking dish.
Dust pork with rosemary and sage and place in oven. Roast 20 to 25 minutes or until the internal temperature is 145 degrees.
Remove roast from oven and loosely cover with foil to rest.
Carve roast into 1/2-inch slices. Generously drizzle olive oil over the entire roast, sprinkle with sea salt and scatter with rosemary and sage. Serve immediately.
(December 2007)