Name: Roasted Pork Risotto with Fried Quail Eggs
Ingredients: Salt; Coarsely ground black pepper; 1 lb Boneless pork shoulder; (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips; 1/2 tb Cumin seed; (toasted in a dry pan and ground); 1/4 c Olive oil; 6 tb Butter; 1 Onion; thinly sliced; 1 1/2 c Arborio Rice; 1/2 c White wine; 3 c Chicken broth; 2 c Wild mushrooms; (such as chanterelles, porchini, or shiitakes,) cut into thick pieces; 1 ts Fresh thyme; 1 ts Finely chopped fresh parsley leaves; 6 Fried quail eggs

Don’t forget that God is the source of wisdom. “For the Lord gives wisdom; from His mouth come knowledge and understanding” (Pro. 2:6). And though the book of Proverbs relentlessly calls us to pursue wisdom, we must remember that wisdom remains a divine gift. If we are to seek the wisdom that leads to joy and life and satisfaction and success and meaning, we must turn to God, as He is the source of all true wisdom. Seeking for wisdom is seeking for God, these two pursuits are one and the same and must never be separated (Gen. 41:39; Rom. 16:27; 1 Cor. 3:10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs			1	Servings

INGREDIENTS

		Salt
		Coarsely ground black pepper
1	lb	Boneless pork shoulder; (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips
1/2	tb	Cumin seed; (toasted in a dry pan and ground)
1/4	c	Olive oil
6	tb	Butter
1		Onion; thinly sliced
1 1/2	c	Arborio Rice
1/2	c	White wine
3	c	Chicken broth
2	c	Wild mushrooms; (such as chanterelles, porchini, or shiitakes,) cut into thick pieces
1	ts	Fresh thyme
1	ts	Finely chopped fresh parsley leaves
6		Fried quail eggs

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB11, SALUTING SOUTHERN CHEFS
Season the pork with salt and pepper. In a mixing bowl, whisk the cumin and
olive oil together. Place the meat in a glass baking dish. Pour the
marinade over the meat and marinate for 2 hours, under refrigeration. Sear
in a hot cast iron skillet over very high heat for 2 minutes on each side.
Remove from the pan and allow to rest for a couple of minutes. Melt 3
tablespoons of the butter in a heavy saucepan. Add the onions and saute for
4 minutes, or until softened. Add the rice and cook for 3 minutes, stirring
with a wooden spoon. Add the wine and bring to a boil. Add 1/2 cup of the
stock and stir vigorously with a wooden spoon and allow to simmer and
evaporate before adding more broth. Continue cook, adding broth as needed.
After 15 minutes, begin tasting for correct doneness-firm but tender. Add
the remaining 3 tablespoons of butter, the mushrooms and roast pork. Season
with salt and pepper. Mix thoroughly. Garnish with thyme, parsley and the
fried quail eggs.
Yield: 6 appetizer servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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