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  • Recipe Rating  Read Reviews
  • Total time 3 hours
  • Active time 45 mins
  • Yield 4 Servings
pair suggestions
S.Pellegrino® Sparkling Natural Mineral Water would be the ideal pairing for this rich, upscale BBQ dish. The bubbles and mineral structure are essential to cleansing the palette and aiding in digestion.

With oaked flavor notes to accentuate the chipotle, Pinot Noir is a good wine choice that allows the dish to be the hero. High alcohol will stand up to the fat found in the dish, and low tannins and acidity will support the tomato emulsion.

Chipotle-Braised Pork

1 each
Pork shoulder, boneless (2 to 2-1/2 lbs.)
2 tbsp.
Kosher salt
1 tbsp.
Black pepper
2 tbsp.
Vegetable oil
4 stalks
Celery, diced
3 each
Carrots, diced
1 each
Onion, diced
3 each
Garlic cloves, crushed
4 tbsp.
Tomato paste
2 cups
Sherry wine
1 qt
Pork or chicken stock
2 each
Bay leaves
3 sprigs
Thyme, fresh
1 tbsp.
Cumin, ground
1/4 cup
Chipotle peppers in adobo
1 tbsp.
Coriander, ground
1 tbsp.
Smoked paprika

Method

  1. Season pork with salt and pepper. Set large roasting pan over medium-high heat and add oil. Sear pork roast for 4 minutes to get a nice crust. Turn pork over and repeat for 3 minutes on opposite side.
  2. Remove pork from pan and immediately add celery, carrots, onion and garlic; sauté for 4 minutes. Add pork back to pan with tomato paste, wine, stock, chipotle peppers, herbs and spices. Cover pan with foil and place in a 375°F oven until meat pulls apart easily (approx. 75-90 minutes).
  3. Remove pork from pan and set pan over high heat; reduce by half (approx. 15 minutes). While sauce is reducing, shred pork, using 2 forks to pull apart. Strain reduced sauce and add pork to sauce to keep warm for plating.

Potato Polenta Cake

2 each
Yukon Gold potatoes, peeled and quartered
1-1/2 cups
Heavy whipping cream, divided
4 tbsp., divided
Butter, divided
2 tbsp.
Shallots, diced
2 sprigs
Thyme, fresh, stems removed
2 ears
Corn kernels, fresh, removed from cob
3 cups
Chicken stock
1 cup
Polenta
1/2 tsp.
Salt
1/2 tsp.
Black pepper

Method

  1. Place potatoes in pot and enough water to cover. Cook until potatoes are fork tender. Drain potatoes and coarsely mash with 1/4 cup cream.
  2. Melt 2 tbsp butter in a medium pot and add shallots, thyme and corn. Sauté for 2 minutes to soften. Add chicken stock and bring to boil. Reduce heat and gradually stir in polenta, whisking constantly. Cook for 2 minutes and remove from heat.
  3. Combine polenta and mashed potatoes and incorporate remainder of heavy cream. Adjust seasoning with up to 1/2 tsp. each of salt and pepper.
  4. Lightly spray ring mold set over cookie sheet and pour potato/polenta mixture into molds, filling to rim. Place sheet pan in refrigerator to set for 45 minutes.
  5. Just before plating, remove polenta discs from molds and sauté in the remaining 2 tbsp melted butter for 2 minutes per side to brown. Keep warm for plating.

Pickled Red Onions

1/2 cup
Red wine vinegar
1/4 cup
Water
1/4 cup
Sugar
1 tbsp.
Pickling spice
1 each
Red onion, julienned

Method

  1. Bring vinegar, water, sugar and pickling spice to boil. Remove from heat and strain over onions in metal bowl. Let marinate for 30 minutes until plating.

Butter Lettuce

1/2 cup
Chicken stock
2 tbsp.
Butter
1/4 cup
Asiago cheese, crumbled
1 head
Butter lettuce, rough chopped
1/4 tsp.
Black pepper

Method

  1. In sauté pan, bring stock, butter and cheese to boil. Add lettuce and reduce to simmer. Simmer for 4-5 minutes until lettuce wilts and sauce thickens. Season with black pepper. Set aside for plating.

Tomato-Asiago Emulsion

6 each
Plum tomatoes
2 each
Shallots
2 each
Garlic cloves
2 tbsp.
Olive oil
1 each
Bay leaf
2 sprigs
Thyme
1/2 cup
Asiago cheese, grated
4 tbsp.
Chopped cilantro

Method

  1. Roughly chop tomatoes, shallots and garlic. Place in baking dish with olive oil, bay leaf and thyme. Cover with foil and roast in 350°F oven for 25 minutes.
  2. Remove pan from oven; remove bay leaf and thyme. Add Asiago cheese and puree in blender while still hot. Strain sauce and keep warm for plating.

Plating

  1. Spread 2–3 tbsp. of the tomato emulsion in the center of a heated dinner plate. Place the polenta cake on top of the sauce.
  2. Place the butter lettuce on top of the polenta. Top the lettuce with the shredded pork and sauce with 3 tbsp. of the braising liquid.
  3. Garnish the stack with 1/4 of the pickled red onions and 1 tbsp chopped cilantro.
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