| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gourmet, Pork |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Baby artichokes |
| 1 1/2 |
lb |
Pork loin scallops |
| 6 |
oz |
Butter; clarified |
| 3/4 |
lb |
Apple slices |
| 2 1/2 |
oz |
Green onions; sliced |
| 1 1/2 |
ts |
Garlic; minced |
| 1 |
tb |
Sage; chopped |
| 3 |
oz |
Calvados (or other apple bra |
|
|
Chicken stock; as needed |
|
|
Salt; to taste |
|
|
Garnish: sage leaves |
INSTRUCTIONS
Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and halve
artichoke hearts. Store in acidulated water. For each serving, saute 4oz
pork in butter. Remove from pan and hold warm. Saute 8-10 artichoke halves
in pan, about 5 minutes. Add portions of apples, onions, sage, apple brandy
and toss. Moisten with chicken stock and season with salt. Add serving of
pork and toss again. Remove to serving plate and garnish with sage leaves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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