Monday, August 9, 2010

Some Change Makes for a Little Excitment

So with the pork vs duck fiasco behind us, the pork meat actually made for a delicious dinner. Not only was the diner fantastic, but the guest had an amazing time. I think this was the longest Thursday we have had up to now, 1:30, especially considering that one of the guest had to wake up at 5:30. (as a follow-up to this, he woke up at 8...)

So for the recipes of the night:

Chilled Avocado Soup with Truffled Buttermilk Foam
1 1/2 cup of buttermilk (chilled and well shaken)

3 ripe avocados
1/4 cup of heavy cream
1 chopped chipotle chili
1/2 cup of crumpled pan fried panceta
3 table spoons of whit truffle oil
Salt & pepper

In a food processor add the buttermilk and the chopped up avocado and begin to mix. slowly add the heavy cream and the chipotle. As soup begins to thicken, turn power up on the processor and leave mixing for abou 2 minutes to make it smooth.
If you have a espresso machine at home, or if you have a whipper, add about 1/4 - 1/2 cup of additional buttermilk with the truffle oil. Create a foam that will go on top of the soup for additional flavor when served.
Sprinkle the panceta over the soup.

Pork Sirloins with Malbec Reduction Sauce
6 Pork Sirloins
1 bottle of Malbec wine (don't go for the cheap stuff, if you won't drink it don't cook with it)
2 shallots
4 tb spoons of butter

Melt 2 tb spoons of butter in a saucepan and add the chopped shallots. Stir until soft. Add one entire bottle of malbec wine and let reduce for about 20 to 30 minutes over medium heat. The wine will reduce by 3/4.

Preheat the oven at 350°. Melt the remaining butter in a large pan over high heat and place the salted pork loins. Sear them for about 1 minute on each side. Place in over for about 10 minutes until well done. Remember pork should never be pink inside, always white.
To serve, cut the pork into inch thick slices and serve on plat in fan style. Then add the wine reduction over the meat. Sprinkle some sauce around the plate for added decoration.

Red Quinoa with Tomato, Avocado & Mozzarella
1 cup of red quinoa
2 chopped avocados
1 halved cherry tomatoes
1/2 cup of fresh mozzarella chopped in cubes.
2 cups of chicken broth
2 tb of butter
Previous to cooking the quinoa, rinse the quinoa thoroughly with water. Once clean, place quinoa in the pot under medium heat, add some salt and pepper. Begin by adding ¾ of a cup of chicken broth into quinoa and let it absorb the liquid. Continue to add more broth until the quinoa has slowly risen and absorbed all the liquid. Approximately 20 minutes.
Once cooked, add the tomato, avocado and mozzarella and stir in . The heat of the cooked quinoa will absorb the flavors of these ingredients and make a delicious dish.

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