GOLF KITCHEN RECIPE: PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee

 

 

PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Serves 4

Ingredients

House_made Sausage
Chef Note: yields 16 six ounce links or 32 three ounce links, you will have some left over)
6 pounds high quality Fatty Pork Shoulder
32 millimeter Hog Casings
2 ½ Talespoons Kosher Salt
1 teaspoons Allspice (ground)
½ teaspoon Cloves (ground)
1/2 teaspoon Nutmeg (ground)
1 teaspoon Coriander (ground)
7 Juniper Berries (ground)
½ teaspoon Celery Seed
1 teaspoon Black Pepper (coarse ground)
1 teaspoon Cayenne Pepper
1 teaspoon Cure #1
1 teaspoon dry Mustard (Colemans)
2 teaspoons Garlic Powder
4 teaspoons Aleppo (ground)
1 1/3 teaspoons Onion Powder
1 ½ teaspoons fresh Thyme Leaves

Pork Chops
Brine (Make a brine out of 1 gallon of water, ½ cup of salt, and ¾ cups brown sugar)
4 of the best quality thick porkchops you can find (We prefer Bear Creek Farm)

Pea Puree
3 large Leeks
3 cloves Garlic
Olive Oil
¼ cup dry White Wine
1 1/2 cups Heavy Cream
2 pounds Fresh English Peas (blanched)
1 Tablespoons Butter
Salt (to taste)

Potatoes
2 large Russet Potatoes
1/2 cup Heavy Cream
4 Tablespoons Butter

Carrots and Turnips
4 large Carrots
4 large Sweet Turnips
3 Tablespoons Butter

Garnish
8 Sugar Snap Peas (blanched, and sliced on one side to expose the peas in the middle)
Pea Tendrils
Sweet Alyssum
2 sprigs Thyme

Preparation

House-made Sausage

Chef Note: Make ahead of time.
Dice the pork shoulder into 1 ½ inch chunks and toss with all of the spices. Place in the freezer for 20 minutes.
Grind through a fine die on your meat grinder, then stuff in to the casings twisting in to 3 ounce (or 6 ounce) links as you go. Let the sausages air dry overnight in the cooler uncovered.
The next day smoke at 160 °F for 1 hour or until an internal temperature of 145 °F then cool completely.

Porkchops
Add the Porkchops to the brine and refrigerate overnight. The next day remove the chops from the brine, pat dry, and vacuum seal. Set a sous vide water bath up to 142 °F and cook for two hours, remove from the bath and chill.

Pea Puree
Slice the leeks and garlic and gently sweat in a pan with oil, being careful not to develop color, about 5 minutes. Add the white wine and allow to reduce until almost completely dry then add 1 ½ cups of the heavy cream. Bring back to a dull simmer and allow to cook until slightly thickened then add ½ pound of the blanched English peas and cook for one more minute. Transfer the contents to a high speed blender with 1 Tablespoon of butter and blend until completely smooth, season to taste with salt. Reserve warm.

Potatoes
Peel and small dice the potatoes, place in a small pot, and cover with water. Simmer gently until potatoes are tender, drain, then pass through a food mill. Vigorously whisk in the remaining ½ cup of cream, 4 Tablespoons of butter, and season to taste with salt. Reserve warm.

Carrots and Turnips
Peel and wash the carrots and the Turnips. On a meat slicer slice each carrot in to 1/8in strips, stackin the slices on top of each other for each carrot, repeat with the turnips. Take each stack and roll in to a cylinder and secure with butchers twine. Cook over medium heat in a saute pan with butter and thyme, basting frequently until lightly caramelized and just cooked. Remove the vegetables from the pan and let drain on paper towels.

Assembly

Place the sausages in a pan in a 400 °F oven until just warmed through, about 7 minutes.
While the sausages are cooking remove the porkchops from the bags and sear in a hot pan with oil until you have caramelization on each side and they are just warmed through.
Heat the peas and sugar snaps in one cup of water with 3 Tablespoons of butter and a pinch of salt to warm.
Make a small circle of pea puree in the center of each plate.
Cut each pork chop in to two pieces and place on top of the puree.
Make a small dollop of the potatoes towards the bottom of the plate and place the sausage on top.
Place one each carrot spiral and one each turnip spiral just above where you put the sausage.
With a slotted spoon, spoon the peas and sugar snaps liberally around the plate, garnish with the pea tendrils and sweet alyssum.

Wine Match

Santa Margherita Pinot Grigio 2018

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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