Here are the recipes I am doing for my upcoming contest. I am fanning the Wellington on the Marsala rice and the bellies and slaw will be my side dish of sorts...
Let me know what you all think!
2009 Taste of Elegance
Pork Loin Wellington
Makes 10 servings
Ingredients
2 pork tenderloins or 1 pork loin, trimmed, seasoned and seared
Duxelle
2 oz (67 g) butter
1/2 oz (14 g) garlic, minced
2 oz (67 g) onions, minced
1 t (2 g) thyme
2.75 lb (600 g) button mushrooms
1/4 c (56 g) shitaki mushrooms
1/4 c (56 g) dried apricots
1.5 oz (47 ml) white wine
1.5 oz (47 ml) maderia demi glaze
1 oz (22 ml) lemon juice
1 t (11 g) chopped parsley
salt and pepper to taste
Farce
3 lb (759 g) minced pork
1 qt (946 ml) cream
1 t (5 g) sage
1 t (5 g) marjoram
1 t (5 g) nutmeg
1 T (12 g) chopped parsley
1 c (236 g) crumbled white bread, crust removed
1 egg
1 sheet puff pastry
Preparation
Season the pork loin and sear in a hot pan.
Prepare duxelle by heating butter in a pan, sauté the onions, garlic, thyme mushrooms and apricots. Deglaze with the wine. Add the lemon juice, parsley. Reduce to a thick consistency and season. When cool, rough chop in a buffalo chopper and mix with the farce.
Wrap the stuffing around each of the pork loins. Tightly roll up in plastic wrap and chill. Cut the pastry to match the size of the loin. Brush the outer ends of the dough with egg and tightly wrap the pork with the puff pastry. Brush the entire outside of the puff dough with egg wash.
Cook in the Combi Oven for 40 minutes at 300 F (148 C) to an internal temperature of 140 F 9 (60 C).
Pork Marsala on Rice
Yield: 10 servings
16 oz Mushrooms; sliced
4 tb Butter
2 Clove garlic; minced
3 tb Olive oil
3 lb Pork tenderloin
1 c Chicken stock
1/2 c Marsala wine
1 ts Salt
1/4 ts Black pepper
Rice
In 10- inch fry pan, over medium heat, saute mushrooms in butter, about 3-4 minutes, stirring frequently. Remove from pan and set side. Slice pork 1/4 inch thick. In same pan, over medium-high heat, saute garlic in 1 tbsp oil, about 2 minutes. Add pork medallions, a few at a time, cook about 2 minutes each side. Remove from pan and repeat until all pork is browned, adding more oil if needed. Reduce heat to low, stir in chicken stock to deglazed pan. Return pork to pan; add wine, seasonings and mushrooms; cover and cook 20-25 minutes, until pork is tender. Serve with rice. Makes 10 servings
Bourbon Glazed, Cedar-Planked Pork Bellies
(Serves 8)
2 lbs. pork belly, trimmed and cut into 2-inch strips
Coarse salt and freshly ground black pepper
¼ cup molasses
½ cup bourbon (I like Makers Mark)
2 cups homemade or store-bought, canned, low-sodium chicken broth
Steps: Preheat oven to 325 degrees. Heat a large, heavy, cast-iron skillet over medium-high heat. Season the pork belly with salt and pepper. Add the pork and brown on all sides, about 12 minutes. Transfer pork to a rack set over a baking sheet.
Carefully add bourbon to deglaze the pan and then the molasses. Add pork back into mixture and turn several times to coat the pork on all sides. Add chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low. Place in the oven and cook until the pork is tender, and liquid is reduced back to a glaze, about 1½ hours.
Using a slotted spoon, transfer pork to the soaked cedar planks that have been lined with a few sprigs of fresh thyme. Brush on remaining glaze in the pan.
Place pork belly planks on medium high grill and heat until plank begins to burn and smoke. Planks may catch on fire, but that is a good thing. Keep a squirt bottle filled with water on hand to douse flames as necessary.
To serve, remove pork belly from the plank, place on a cutting board and carefully slice the belly into portions. You can serve the pork belly by itself or with a tart apple slaw (recipe follows). Either way you will not be disappointed.
Tart Apple Slaw
(Serves 8)
2 tart apples, such as Granny Smith or pippin, seeds removed and cut into a thin, half-moon slices
2 Belgium endive, cut into ½-inch-thick slices and separated by hand
Coarse salt and freshly ground black pepper
2 T. honey
2 T. apple cider vinegar
2 T. sour cream
1 tsp. chopped mint
Steps: In a medium bowl combine honey, vinegar, sour cream and mint, mix well. It is good to have the dressing ready before you cut your apples so you may toss it immediately to avoid any browning of your apples.
Add apples and toss in dressing, adjust seasoning as necessary and serve immediately.
Let me know what you all think!
2009 Taste of Elegance
Pork Loin Wellington
Makes 10 servings
Ingredients
2 pork tenderloins or 1 pork loin, trimmed, seasoned and seared
Duxelle
2 oz (67 g) butter
1/2 oz (14 g) garlic, minced
2 oz (67 g) onions, minced
1 t (2 g) thyme
2.75 lb (600 g) button mushrooms
1/4 c (56 g) shitaki mushrooms
1/4 c (56 g) dried apricots
1.5 oz (47 ml) white wine
1.5 oz (47 ml) maderia demi glaze
1 oz (22 ml) lemon juice
1 t (11 g) chopped parsley
salt and pepper to taste
Farce
3 lb (759 g) minced pork
1 qt (946 ml) cream
1 t (5 g) sage
1 t (5 g) marjoram
1 t (5 g) nutmeg
1 T (12 g) chopped parsley
1 c (236 g) crumbled white bread, crust removed
1 egg
1 sheet puff pastry
Preparation
Season the pork loin and sear in a hot pan.
Prepare duxelle by heating butter in a pan, sauté the onions, garlic, thyme mushrooms and apricots. Deglaze with the wine. Add the lemon juice, parsley. Reduce to a thick consistency and season. When cool, rough chop in a buffalo chopper and mix with the farce.
Wrap the stuffing around each of the pork loins. Tightly roll up in plastic wrap and chill. Cut the pastry to match the size of the loin. Brush the outer ends of the dough with egg and tightly wrap the pork with the puff pastry. Brush the entire outside of the puff dough with egg wash.
Cook in the Combi Oven for 40 minutes at 300 F (148 C) to an internal temperature of 140 F 9 (60 C).
Pork Marsala on Rice
Yield: 10 servings
16 oz Mushrooms; sliced
4 tb Butter
2 Clove garlic; minced
3 tb Olive oil
3 lb Pork tenderloin
1 c Chicken stock
1/2 c Marsala wine
1 ts Salt
1/4 ts Black pepper
Rice
In 10- inch fry pan, over medium heat, saute mushrooms in butter, about 3-4 minutes, stirring frequently. Remove from pan and set side. Slice pork 1/4 inch thick. In same pan, over medium-high heat, saute garlic in 1 tbsp oil, about 2 minutes. Add pork medallions, a few at a time, cook about 2 minutes each side. Remove from pan and repeat until all pork is browned, adding more oil if needed. Reduce heat to low, stir in chicken stock to deglazed pan. Return pork to pan; add wine, seasonings and mushrooms; cover and cook 20-25 minutes, until pork is tender. Serve with rice. Makes 10 servings
Bourbon Glazed, Cedar-Planked Pork Bellies
(Serves 8)
2 lbs. pork belly, trimmed and cut into 2-inch strips
Coarse salt and freshly ground black pepper
¼ cup molasses
½ cup bourbon (I like Makers Mark)
2 cups homemade or store-bought, canned, low-sodium chicken broth
Steps: Preheat oven to 325 degrees. Heat a large, heavy, cast-iron skillet over medium-high heat. Season the pork belly with salt and pepper. Add the pork and brown on all sides, about 12 minutes. Transfer pork to a rack set over a baking sheet.
Carefully add bourbon to deglaze the pan and then the molasses. Add pork back into mixture and turn several times to coat the pork on all sides. Add chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low. Place in the oven and cook until the pork is tender, and liquid is reduced back to a glaze, about 1½ hours.
Using a slotted spoon, transfer pork to the soaked cedar planks that have been lined with a few sprigs of fresh thyme. Brush on remaining glaze in the pan.
Place pork belly planks on medium high grill and heat until plank begins to burn and smoke. Planks may catch on fire, but that is a good thing. Keep a squirt bottle filled with water on hand to douse flames as necessary.
To serve, remove pork belly from the plank, place on a cutting board and carefully slice the belly into portions. You can serve the pork belly by itself or with a tart apple slaw (recipe follows). Either way you will not be disappointed.
Tart Apple Slaw
(Serves 8)
2 tart apples, such as Granny Smith or pippin, seeds removed and cut into a thin, half-moon slices
2 Belgium endive, cut into ½-inch-thick slices and separated by hand
Coarse salt and freshly ground black pepper
2 T. honey
2 T. apple cider vinegar
2 T. sour cream
1 tsp. chopped mint
Steps: In a medium bowl combine honey, vinegar, sour cream and mint, mix well. It is good to have the dressing ready before you cut your apples so you may toss it immediately to avoid any browning of your apples.
Add apples and toss in dressing, adjust seasoning as necessary and serve immediately.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)