TPPA Taste of Elegance
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Chef Gary Rawson - Vanderbilt University Dining Services
Brambleberry Poasted Loin of Pork w/ Caramelized Pearl Onion
3 - 4 lb fresh pork loin
1/2 cup olive oil
2 T kosher Salt
1 T white pepper
1 1/2 cup Pinot Noir
1 cup Blackberry Preserves
1/2 cup Black Currant preserves
1/4 cup Balsamic Vinegar
10 oz. Pearl Onions
Rinse and pat dry pork loin. Coat with olive oil evenly and sprinkle with salt and pepper. Heat large saute pan and sear pork, turning often until lightly browned on all sides. Remove pork loin to roasting rack/pan . Deglaze saute pan with wine and reduce by half. Add 1/2 cup blackberry preserves, currant preserves and balsamic vinegar and stir until evenly incorporated. Let sauce simmer for 10 minutes.
With remaining 1/2 cup blackberry preserves, rub seared pork loin coating evenly and place in preheated oven at 350 degrees. Baste pork loin every 20 minutes during the roasting process with brambleberry sauce, until temperature reaches 155 degrees internal, approx 1 hour 20 minutes.
Using 2 tablespoons of olive oil, caramelize pearl onions just prior to service.
Remove cooked pork loin, slice and serve with remaining sauce and caramelized onions.
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Chef Laurie Potts - Wildhorse Saloon
Bonnie Blue Garlic and Chive Goat Cheese Stuffed Pork Loin
Pork.Loin Stuffing
Bonnie Blue Garlic and Chive Goat Cheese 11oz
Farm Fresh Egg-1ea
Breadcrumbs-1 cup
Favorite spice blend
Pork Loin-3 lbs
Bacon- 15 pieces
Mix egg, goat cheese and breadcrumbs together. Open Pork Loin with 3 diagonal cuts, Put in filling and reseal, wrap with bacon, then tightly with foil. Bake at 300 degree until internal temp reaches 165. Remove foil and brown bacon in 400 degree oven. Let rest for 20 minutes, slice and enjoy!
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Savory Bread Pudding
Cubed Bread-4 cups
Heavy Cream-2 cups
Whole Eggs-5 each
Tarragon – 2 tblsp.
Nutmeg –1 tblsp.
Dried Cherries 1/2 cup
Saft and peyyer to taste
Mix all ingredients together and bake at 300 degrees for 30 minutes. Yummie! |
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Chef Garrett Pittler - Loew's Vanderbilt Plaza Hotel
Smoky Blue Bread Pudding Stuffed Pork Loin
Dried Fruit Port Wine Chutney
Micro Green Salad with Bacon Vinaigrette
1-8oz. Pork loin, cleaned and butterflied
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Dried Fruit Chutney
½ cup dried cherry
½ cup dried cranberry
½ cup dried apricot
½ cup raisins
½ cup golden raisins
½ cup figs
2 cups port wine
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Bread Pudding
1/2 loaf Challah bread cubed
I yellow onion
6oz. smoked blue cheese
8oz. cream
3 egg yolks
l whole egg
I tsp. minced thyme
I tsp. minced oregano
TT salt and pepper |
Bacon Vinaigrette
2 cloves garlic
I tsp. Dijon rnuistard
4oz. white balsamic vinegar
2 pieces cooked bacon
6 oz. bacon drippings
TT salt and pepper
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Serves 4
1 lb. Pork loin – center cut
1 lb Cajun pork sausage (recipe below)
1 lb jumbo shrimp (U-10 size)
1 lb crawfish tail meat
2 cups etouffee sauce
Cajun Seasoning (Darrell’s got his own, but there is a lot on the market)
4 oz. Butter
2 cups cooked rice
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Darrell’s Cajun Sausage Stuffing
3 lb. pork butt with fat (75/25) – ground
1 cup diced yellow onion
½ cup diced celery
½ cup diced red bell peppers
½ cup chopped green onions
2 T. minced garlic
1 T. salt plus 1 T. black pepper
1 T. Paprika
1 T. red pepper (or to taste)
½ cup ice water.
Mix thoroughly all the ingredients and use as a stuffing |
Cut the pork loin into 2 oz. medallions making a slit and pouch in each one. Stuff each medallion with the pork sausage, dust with Cajun seasoning and place on a buttered ovenproof pan. Roast the stuffed medallions in a 350º for 15 minutes or until almost done. Set aside for a moment.
Peel and butterfly the jumbo shrimp leaving only the tails on. Using a bamboo skewer, thread two shrimp wrapped around two pork medallions onto each skewer. Drizzle with butter and dust with Cajun seasoning. Place back in the hot oven for 10 minutes or until the shrimp are firm and done.
While the Medallions are cooking, heat up the crawfish tails in the etouffee sauce on the stovetop. Divide the crawfish etouffee onto 4 plates as a bed of sauce. Arrange two Pork Acadian medallions on top of the sauce and serve with a side of seasoned rice. |
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Chef Joe DiGuira - Loew's Vanderbilt Plaza
Cherry Glazed Pork Loin
Whipped Caramelized Onion Potatoes, Pork Confit, Pan-Fried Corn,
Swiss Chard and Fire Roasted Peppers
Cherry Glaze
2 lbs Fresh Cherries
1/4 cup White Balsamic Vinegar
2 T dark Balsamic Vinegar
1/4 cup water
3 T Sugar
I T Honey
Small dice I lb of the cherries and mix w/ 1 T of sugar and set to the side. The remaining cherries put in a food processor, pits and all, and pulse for about 15 seconds. Add remaining ingredients, including minced cherries, to a sauce pan and reduce until sauce consistency. Remove from heat and strain. Serve at Room temperature.
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Brine
1/2 gallon Water
4 cups Kosher Salt
4 whole Oranges cut in half
4 each Bay leafs
2 T Peppercorns
2 cups Brown Sugar
Place all ingredients in sauce pan and bring to a simmer. Remove from heat and chill. Place pork loin in this brine for 2-3 hours. Remove from brine and let pork air dry over night. Roast, grill, or pan fly with no added salt
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Chef Jason Gooch - J & M Catering
Boursin Cheese Stuffed Pork Roulade With a Black-eyed Pea Relish
Pork Roulade
4ea. 5-6oz. Pork chops
1 pkg. boursin cheese
2 ea. red peppers (roasted)
1 cup toasted bread crumbs
1 ea. Egg white
To taste salt and pepper
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Black-eyed Pea Relish
2 cups peas (cooked)
1/2 red pepper
1/2 yellow pepper
1/2 red onion
1/2 poblano pepper
2T fresh oregano
2T malt vinegar
3T olive oil
To taste salt and pepper
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Gather all ingredients. Flaften pork with meat mallet to 1/8 inch thick. Mix the bread crumbs with boursin cheese, add one egg white. Place red pepper on the pork. Spread the boursin on the pepper. Roll the chop into a log, use toothpick to hold the pork together. Then wrap tightly with plastic wrap. Place in the fridge for thirty minutes. Then assemble the black-eyed pea relish. Dice all the vegetables and mince the oregano. Combine in a bowl with the peas. Toss in the oil and vinegar and season with salt and pepper. To cook the pork, heat 2T oil in a oven safe skillet. Sear the Roulade on all sides then place in the oven for 10- 15 minutes. To finish slice the pork and place atop the pea relish. |
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Ingredients
Pork Cheeks 10 #
Carrots 1 ea
Parsnips 1 ea
Onion 1 ea
Leeks 1 stalk
Shallots 5 ea
Fennel 1 ea
Tomato Chunks 2 Jars
Veal Stock As Needed
Ale 1 ea
Salt and Pepper As Needed
Sugar As Needed
Transglutaminase RS 1% of final weight
Method
1) Cold smoke cheeks for one hour
2) Large dice mirepoix and caramelize, deglaze with tomato jars
3) Pour into hotel pan
4) Layer pork cheeks and season liberally with salt, pepper, and sugar
5) Fill halfway to two thirds with veal stock, add ale
6) Cover and braise at 300' until meat falls apart
7) Remove from liquid, reserve for later use, and pull apart removing extra fat and sinew
8) Cool and set aside
9) Remove fat from braising liquid and strain through chinois
10) Weigh cheeks and translate into grams
11) Measure one cup of braising liquid andmake slurry with meat glue(TGM)
12) Incorporate slurry into cheek meat working very quickly and thoroughly
13) Roll in between parchment into loin size rolls, roll very tightly
14) Wrap in plastic wrap and twist ends to tighten.you do not want any air pockets
15) Place under weights over night to allow enzymes to bond
16) Unwrap and sear, brush with sweet tea glaze(see recipe)
17) Cryovac individually
18) Sous vide at 64' C for one hour before service
19) Remove and slice serve with verjus reduction, sweet tea glaze, herb aioli,spicy bacon powder croutons
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Cornbread Croutons
Ingredients
Corn Meal, self rising 1 cup
Salt 1/2 tea
Eggs 2 ea
Oil 1/2 cup
Sour Cream 8 oz
Condesned Milk 1/2 can
Method
1) Combine dry and mix into wet
2) Bake at 375' in cast iron skillet
3) Let cool and go stale uncovered overnight
4) Dice into size squares that you desire and dry in oven until crisp
Bacon Powder
Ingredients
Bacon fat 2 Tbs
Tapioca Maltodextrin 4 Tbs
Salt pinch
Cayenne pepper pinch
Method
1) Melt fat, mix with maltodextrin until fat becomes powder
2) Add salt and cayenne and taste
3) Mix with cornbread croutons
Verjus Reduction
Ingredients
Verjus Rouge 1 Btl
Beets 1 Small Beet
Sugar 2 Tbs
Method
1) Peel beet and dice
2) Combine all ingredients and reduce until it turns into a glaze
3) Strain and put into squirt bottle
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Sweet Tea Glaze
Ingredients
Sugar 1 1/2 cups
Water 1 1/2 cups
Thyme 1 oz
Lemon Juice 3 Tbs
Salt 1 tea
Orange Spice Tea 1/2 box
Lemon Tea 1/2 box
Method
1) Combine all ingredients except tea and simmer until it reduces by half
2) Remove from stove and steep tea until it cools
3) Strain, squeezing tea bags, and reserve for use |
Herb Aioli
Ingredients
Egg Yolks 6 ea
White Wine 4 oz
Olive Oil 2 cups
Basil 1/2 oz
Tarragon 1/2 oz
Mint 1/8 oz
Parsley 3/4 oz
Cilantro 3/4 oz
Method
1) Pick all herbs, blanch for thirty seconds in water and cool in ice bath
2) Whip egg yolks until frothy and drizzle olive oil in while whipping
3) As oil incorporates and thickens add wine to loosen, repeat until everything is mixed and you have mayonnaise
4) Puree herbs in blender with just enough water to cover
5) Add to mayo and push through tamis to strain
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Chef Josh Kiev - Bluegrass Country Club
Egyptian Mint Brined Crown Roast of Pork with Granny Smith Apple Jicama Cake, Baby Vegetables and Tennessee's Own Belly Cheer Wow Chow Relish
Brine for Pork
8 lb Pork Crown Roast, Frenched and Scaled
2 cups boiling water
2 cups cool water
3 tea kosher salt
¼ cup sugar
3 pkgs Egyptian Mint Tea
1 oz minced garlic
Combine all ingredients in and let pork marinate for 8 hours. Make sure that pork is totally submerged.
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Granny Apple Jicama Cake
2 granny smith apples peeled, julienned
1 jicama, peeled, julienned
1 tea minced cilantro
1 tea minced ginger
1 tea minced garlic
1 tea salt and pepper
1 tea butter
1 egg / l tea flour
Combine all ingredients in mixing bowl. Heat saute pan to medium high heat. Add oil. Place mixture in pan. Press down. Brown on both sides. Keep warm until service.
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Entree
Ingredients
8 lb Pork Crown Roast
Bluegrass Dry Rub
Remove pork from brine. Season with dry rub. Pan sear on both sides. Place in oven at 350 degrees for 20-25 minutes. Remove from oven and let rest for 10 minutes. Cut into 10 oz chops. Top with Wow Chow Relish. Garnish with chili oil. |
Sauteed Okra and Baby Carrots
Heat saute pan to medium heat. Add olive oil and vegetables. Saute for 2-3 min until heated through. Serve with entree. |
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Chef Rick Kahre - J & M Catering
MAPLE PECAN PORK LOIN IN A PRALINE BRANDY SAUCE
| INGREDIENTS: |
SAUCE: |
4 lb. Boneless Pork Loin
1/2 cup Maple Syrup
2 cups ground pecans
Salt & pepper |
6 oz. Butter
4 oz. Flour
1 cup Brandy
1 qt. beef stock
2 ea. Pecan pralines, chopped fine
Salt & pepper to taste |
PROCEDURE:
Wash and trim excess fat from pork loin. Slice loin 1/2 inch thick on topside of pork loin to unroll the loin. When loin is unrolled and laid flat on cutting board, use a meat mallet to tenderize the loin. Use a pastry brush to apply the maple syrup and sprinkle with pecans, salt and pepper. Roll loin into a roll and tie with butchers twine. Brush outside with syrup and pat on remainder of the pecans. Place in the baking dish and add 1/4 inch of water to pan and place in oven. Check on liquid in pan during baking time and add water as necessary. When pork is finished, remove string and let rest for 10 minutes. Add brandy to pan drippings and reduce for IO minutes, strain and reserve for the sauce.
To make the sauce, melt 6 ounces of butter in a 2-quart saucepan. Add flour and make a roux stir over medium heat for 3 minutes. Add beef stock and pan drippings, stir until smooth. Add chopped pralines and salt and pepper to taste. Let sauce simmer for 5 minutes on low heat. To serve place a small amount of sauce in the bottom of serving dish. Slice pork loin 1/2 inch thick and lay in pan with sauce. Serve with remainder of sauce in a gravy boat or drizzle sauce on top of the pecan loin-serving dish. COOK TIME: 1 Hour, 300-degree convection oven (1 1/2 hour in 350 conventional oven) SERVES: 8
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Chef Michael Osborne - Manchester Coffee County Conference Center
Bracioli of Pork Loin "Saltimbocca"
1 ea Boneless Pork Loin
2 Tablespoons Olive Oil
1/2 Cup Fine Grated Breadcrumbs
2 Cloves Minced Garlic
1/4 Cup Grated Parmesan Cheese
1/2 teaspoon Salt 1/4 teaspoon Black Pepper
6-8 Thin Slices Prosciutto
6 Slices Provolone Cheese
2 Tablespoons Chiffonade of Fresh Sage Leaves
1 Quart Pork Stock
Trim loin completely and butterfly open. With the flat side of a meat tenderizer, pound loin into a uniform 1/4 of an inch thickness, rectangular in shape. Rub surface with olive oil. In a bowl combine breadcrumbs, minced garlic, Parmesan cheese, salt and pepper. Sprinkle mixture evenly over the oiled pork loin. Cover crumbs completely with thin slices of Prosciutto, next top with Provolone cheese and last sprinkle with chiffonade of sage.
Starting at the bottom of the long side of the rectangle, begin to tightly roll the loin into a stick (Bracioli). Place the bracioli onto cheesecloth and tightly roll it up. Place into a baking pan with a rack in the bottom. Pour pork stock under the rack and cover the pan tightly with aluminum foil.
Place into a 250-degree oven and bake for approximately 1 hour. Remove from the oven and carefully pull back the foil to release the steam. Check the temperature of the bracioli. Perfectly done is 165 degrees. If required, recover the pan and return it to the oven until finished cooking. Remove the bracioli from the pan and let it cool slightly before unwrapping. Serve with an Italian style sauce underneath. The spiral wound slices make for a wonderful presentation either 'individually plated or in a platter presentation.
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