RECIPE OF THE MONTH
From Chef Keith Gardiner
Southern New Year’s Menu r
Pancetta crusted pork tenderloin with sweet potato hash and charred marshmallow
Collard greens
Black eye peas
Chipotle jack corn bread
Pancetta crusted pork tenderloin with sweet potato hash and charred marshmallow
Ingredients:
1 pork tenderloin thinly slice pancetta ham
1 sweet potato, 1 carrot, diced 1 oz each diced red, yellow and green peppers
1 oz diced shallots 12 oz. arugula
1 cup marshmallows sprig fresh thyme
1 clove chopped garlic 1 Tbs. fresh butter
2 oz port wine pinch coriander
Pinch cinnamon Salt and Pepper to taste
Method:
• Wrap the pork tenderloin with pancetta ham and secure with butchers twine
• Sautee onions and cook till translucent, add carrots and cook slightly, add sweet potatoes and cook till carrots and potatoes are tender, add peppers and cook till tender but still colorful, reserve mixture.
• Lightly melt marshmallows in microwave on greased waxed paper, do not allow to over cook. Dust with cinnamon and coriander while still soft. Allow to cool. Slice in a rectangle, reserve.
• Sear pork loin in a hot sauté pan and finish cooking in a pre-heated 350 degree F oven to an internal temperature of 145 degrees F. Allow to rest for 5-10 minutes.
• Add garlic and thyme to sauté pan, cook till garlic is caramelized, deglaze with port wine and finish with butter. Season with salt and pepper and reserve.
• To serve place a layer of sweet potato has on a warm plate, shingle slices of pork loin over the hash, top with marshmallow and char on all sides with a torch, drizzle with sauce, garnish with arugula.
Collard Greens:
Ingredients:
1 large bunches of fresh collards (frozen may be used if needed)
1/4 medium onion small dice
1 small clove minced garlic
1 smoked ham hock
1 oz balsamic vinegar
Salt & Pepper to taste
Method:
1. Clean and trim collards, cook in boiling water with ham hock till tender, reserve
2. At service time sautee onion and garlic, add collards and diced ham hocks, deglaze with vinegar
3. Season with salt and pepper and serve in center of plate using ring mold to shape, arrange black eye peas and pork around.
Black Eye Peas
Ingredients:
1 cup black eye peas
1 oz small dice carrots
1 oz small dice celery
1 oz small dice red onion
1 oz small dice smoked ham
1 oz small dice red bell pepper
Salt & Pepper to taste
Method:
1. Sautee vegetables until tender, add peas and ham, sautee till hot
2. Adjust seasonings & serve
Chipotle Jack Corn Bread
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup buttermilk
3 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
2 tablespoons minced seeded canned chipotle chilies
Preparation
Preheat oven to 35o°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan or cast iron pepper mold pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.
