The Chef’s Table Show Recipes
Check out today’s Chef’s Table show recipes:
Show 28: Kale Salad & Smoked Pork Chops
Kale Salad with Hog Jowl Vinaigrette
8 oz Hog jowl, pre-sliced
1 container Baby kale
1 seedless cucumber sliced
1 pint Cherry tomatoes, halved
1 clove garlic
½ cup Onion – large diced
3 baby peppers tri-colored cut in half
¼ cup sugar
¼ cup Vinegar
2 tablespoons Parsley
As needed Fresh Reggiano
Place baby kale in a bowl with slice cucumber and tomato halves
In a hot skillet, fry the pre-sliced hog jowl crispy like bacon and set to side.
Pour off the grease leaving about a teaspoon. Add the garlic and onion for a quick sauté then peppers, sugar and vinegar and reduce for about a minute. Remove from heat and add parsley. Pour the hot vinaigrette on top of the kale salad and toss, making sure to coat the salad evenly with the vinaigrette. Place the kale salad on a plate and garnish with crispy hog jowls and fresh shaved Reggiano cheese.
Smoked Pork Chops with Sauerkraut
4 Smoked pork chops (pre-smoked in store looks like ham in color)
1 tablespoon olive Oil
1 teaspoon Caraway seed
½ cup Onion, sliced
2 cups Cabbage, sliced thin or shaved (precut in cooler at store like coleslaw mix)
Seasoning (chef mates ale seasoning)
1 can or jar Sauerkraut, rinsed and washed
1 cup Chicken stock
1 Apple sliced into wedges
Grill pork chops on a hot grill.
In a hot Sauté pan add olive oil and caraway to toast, then onions and butter top with cabbage, Ale seasoning and then sauerkraut and chicken stock and simmer for about 3 to 4 minutes. Then pull the cabbage blend to one side of pan and add the apples to the other side to cook for another minute. And it is ready to serve.
On a platter place the cabbage/sauerkraut, Top with pork chops and apples and add mint for garnish on top. I usually serve this with a buttermilk mashed potatoes
Mashed Potatoes with Sour Cream
4 cups Baby red potatoes cut in halves
½ cup Buttermilk
½ Sour cream
Salt & pepper to taste
Cook potatoes until tender then drain and hand mash with the buttermilk and sour cream salt and pepper to your taste and serve.
Seared Plums with Brown Sugar & Cinnamon
6 Plums cut in halve and remove the stone
¼ cup Brown sugar
¼ cup White wine
2 tablespoons Butter
Vanilla ice cream
Place plums flesh side down in hot sauté pan with oil to caramelize (brings out the flavor and sweetness). Add brown sugar a little cinnamon and white wine. When comes to a boil turn over plums. Add butter to pan and keep mixture and plums moving, stirring constantly to incorporate butter without turning to oil. Turn off heat. Scoop ice cream onto a plate or glass top with plums and drizzle sauce over top. Garnish with thin wafers, fresh mint and serve.