| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 2 | Servings | |
INGREDIENTS
| 1 1/2 | pt | Sour cream to taste Salt to taste Ground white pep, Sour cream to taste Salt to taste Ground white pepper 2 oz |
INSTRUCTIONS
1998 oz Pork (cut into 1/2 in square cubes) 1 pt. Chicken stock 1 pt Heavy cream (partially reduced) 2 oz Clarified butter or margarine Fresh chopped garlic 1 - 2 oz Misc. spices (basil, oregano, & dill weed) Fresh Dill (for garnish) ~---------------------METHOD:--------------------------- Saut off pork with clarified until deep golden brown. Deglaze with chicken stock and bring to boil. Thicken with heavy cream until heavy consistency is reached. Add spices and sour cream to taste. Should have a generously creamy taste. Continue to cook in low heat until medium thick consistency is reached because the sour cream will tend to thin it out. Serve over noodles. Notes Optional: Place pasta in pan, mix with pork and sauce, serve. If chicken base is used, omit salt. Have side container of cornstarch and water just in case extra thickening is needed. Source: 7 nations restaurant tableside cooking guide Posted to MM-Recipes Digest by Raiden <raiden@chef.net> on Nov 13,
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