| 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 |
tb |
Olive oil |
| 2 |
c |
Veal stock |
| 3 |
c |
Cream |
| 1/2 |
ts |
Cayenne |
| 1/2 |
c |
Horseradish |
|
|
Salt to taste |
| 1 1/2 |
c |
Sliced parsnips |
| 1 |
tb |
Butter |
| 2 |
tb |
Water |
| 1 |
tb |
Sugar |
|
|
Salt to taste |
INSTRUCTIONS
MARINADE
HORSERADISH CREAM
GLAZED PARSNIPS
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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