| 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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