| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Dujour05 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Rack pork, about 4 pounds |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Diced onion |
| 1/2 |
c |
Diced carrot |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Diced mushrooms |
| 1/4 |
c |
Diced garlic |
| 1/2 |
c |
Chopped ginger |
| 2 |
c |
Soy sauce |
| 2 |
c |
Water |
| 1/2 |
c |
Red wine vinegar |
| 2 |
c |
Brown sugar |
| 1/2 |
c |
Chopped shallots |
| 1/4 |
c |
Chopped garlic |
| 1 |
T |
Olive oil |
| 2 |
c |
Veal stock |
| 3 |
c |
Cream |
| 1/2 |
t |
Cayenne |
| 1/2 |
c |
Horseradish |
|
|
Salt to taste |
| 1 1/2 |
c |
Sliced parsnips |
| 1 |
T |
Butter |
| 2 |
T |
Water |
| 1 |
T |
Sugar |
|
|
Salt to taste |
INSTRUCTIONS
Heat oil until smoking. Add all vegetables, ginger and cook until
brown. Add liquids and sugar and bring to boil and remove from stove,
cool. Marinate pork overnight in the refrigerator Remove from marinade
and either grill or roast in a 500 degree oven until medium or to
taste. Horseradish Cream: Sweat shallots and garlic in olive oil. Add
stock and reduce until almost dry. Add cream, cayenne and
horseradish, season with salt. Glazed Parsnips: Cook parsnips with
water, butter, and sugar. Season to taste. Parsnips are ready when
completely cooked and shiny, no liquid left in pan. Cut 2 tomatoes in
half, place on grill, or broil, until desired doneness. Yield: 4
servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9222
- DON YAMAUCHI Converted by MM_Buster v2.0l.
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