| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
oz |
Diced bacon,; raw |
| 1/2 |
c |
Chopped onions |
| 2 |
c |
Shredded Nappa cabbage |
| 1 |
|
Granny Smith Apple,; cored and diced |
| 1/4 |
c |
Apple cider vinegar |
| 2 |
|
Bay leaves |
| 2 |
|
Whole cinnamon sticks |
| 1/4 |
ts |
Ground allspice |
| 1/2 |
c |
Water |
| 3 |
tb |
Sugar |
| 2 |
tb |
Finely chopped parsley |
| 6 |
oz |
Roasted pork loin,; sliced into 1-inch slices |
| 1/2 |
c |
Fried leeks |
| 1/2 |
c |
Shallot reduction (veal reduction with julienned shallot |
| 1 |
tb |
Chopped chives |
| 1 |
tb |
Brunoise red pepper |
INSTRUCTIONS
In a large non-reactive saut_ pan, heat the olive oil. When the oil is hot,
render the bacon until crispy, about 3-5 minutes. Remove the bacon and
drain on a paper-lined plate. Saut_ the onions and cabbage for 2-3 minutes
in the bacon fat. Season with salt and pepper. Add the apples, vinegar,
bay~ leaves, cinnamon sticks, allspice, and water and simmer for 3 minutes.
Stir in the sugar to dissolve, about 2 minutes. Cover the pot and cook for
15 minutes. Turn up the heat and uncover. Continue to cook for 15 minutes,
stirring occasionally. Stir in the bacon and parsley. Adjust the seasonings
if needed. Plate a slice of the pork loin in the center of the plate.
Alternate layering the cabbage and pork, until all the pork is used. Top
the mille-feuille with the fried leeks and spoon the reduction around the
plate. Garnish with chives and brunoise peppers.
Yield: about 2 cups
Recipe By :ESSENCE OF EMERIL SHOW #EE2417
Posted to MC-Recipe Digest V1 #284
Date: Thu, 7 Nov 1996 23:27:07 -0500
From: Meg Antczak <meginny@frontiernet.net>
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