Archive for the ‘Pork’ tag
Apricot, Prune and Gorgonzola Stuffed Pork Tenderloin, Wrapped in Prosciutto, with a Mushroom Sherry Sauce
Quite possibly the longest recipe title to date, today’s post was born from the combination of a simple stuffed pork loin married with one of my favorite appetizers, the “Devil on Horseback”. While there are variations on the theme, the dish as I know it is a fig, stuffed with gorgonzola, wrapped with bacon, and cooked until caramelized. This pork loin dish combines fruit (prunes and apricots) with cheese (gorgonzola) and cured pork (prosciutto) finished with a mushroom sherry sauce. How can you possibly go wrong?
This past weekend, for Labor Day, we cooked up 2 pork shoulders for tacos and pulled pork sandwiches. My friend Katherine Horsman was kind enough to send over her favorite pulled pork recipe, which is a citrus-based, spicy sauce that was absolutely delicious. Since we were doing two pork shoulders, I mixed up a batch of home made barbecue sauce for pulled pork sandwiches the next day. Behold the beauty of the pork shoulder:
Le Chef has been busy. Busy traveling, busy sailing, and busy eating food that for the most part doesn’t belong on this blog. So now, after a solid month of not posting anything, I am returning to post a meal that I cooked for my family at the Cape this summer. This is not a quick meal, by any means. It involves a homemade smoker and about 8 hours of cooking time. But the results are worth the wait, and I will show you how to make a $50 smoker that works as well as the $300 model from Home Depot.
Those of you who read this blog with any regularity will already know that I cook a lot of things from the Momofuku Cookbook. I can’t help it. I’m addicted. I’ve probably cooked well over 50% of the dishes in the book, which is easily the highest percentage of cooked recipes for any cookbook that I own. This dish is the one that started it all; the first thing that I tasted from Momofuku. The Momofuku Pork Bun.
Ever since I picked up the Momofuku cookbook, I have been wanting to procure a pig’s head and make the pig’s head torchon that is laid out on page 200. I have made my way through most of the “easier” and “more practical” recipes, and have found myself eying the “Mt. Everest” of the Momofuku recipes: the one that requires a whole pig’s head. This weekend I finally got everything together, called up my friend Cody, and went ahead and did it. I think it goes without saying that there will be rather graphic pictures of a pig’s head in this post, so don’t say that you weren’t forewarned. If that doesn’t scare you off, kindly join me as we journey to the outer boroughs, tackle a crux of a recipe, and convert a part of the pig that usually gets thrown away into a refined and composed dish that you won’t see everyday.
Tonight I tried out a new Bon Appetit recipe for a roast pork loin with pears and shallots. It was quick, easy, and healthy…and surprisingly tasty. I tweaked it a little bit, and I will mention the things that I changed as they come up. The consensus was that this dish was a winner, and would be made again, without a doubt. The real surprise for me was how ridiculously good the pears were: garlic, thyme, oil, salt and pepper made these pears a savory-sweet delicacy that worked very well with the pork.