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1. Stuffed Pork
2. Strawberry BBQ Glazed Pork Tenderloin with Fresh Corn and Tasso Hash
3. Braised Pork Cheeks with Hazelnut Crust and Lager Sauce served with Sauerkraut and Whipped Potatoes
4. Apple Lacquer
5. Lager Sauce (Pennsylvania Brewed)
6. Sauerkraut for Sturgeon
   
7. Prosciutto Wrapped Grilled Asparagus
8. Lemon Ricotta Gnocchi Arrabiata
9. Brandi’s Apple Pie Pockets
10. Butternut Squash Soup with a Cinnamon Whipped Cream
11. Three Cheese Souffle

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STUFFED PORK CHOP ITALIANO

presented by

Dan Brodeur
Executive Chef and Owner
Brodeur’s on State Street – Media, PA

Ingredients: 2 – 14oz. Frenched pork chops 6 oz. Thinly sliced Prosciutto (Italian Ham) 6 0z. Poached broccoli rabe 1 Tbls minced garlic olive oil 2oz grated Romano cheese 1- cup white wine 1-cup chicken stock 1 – 1/2cup risotto

½ - cup balsamic vinegar 4oz. Marsala wine 4oz. Demi glace 1 Tbls salted butter 4oz. Sliced smoked mozzarella cheese Minced shallot All purpose flour Salt and black pepper

Preparation:

1. Marinate pork chops in olive oil, minced garlic and salt and pepper for half hour.
2. Preheat oven to 350 degrees.
3. Preheat saucepan to medium and add balsamic vinegar.
4. Reduce heat simmer to 1/3 of original volume and let rest.
5. Sautee poached Broccoli rabe in medium to hi sauté pan with olive oil, minced garlic salt and pepper and deglaze with white wine. (Let rest)
6. Cut pocket into pork chop.
7. Stuff chop with Italian ham, rabe and smoked mozzarella cheese.
8. Preheat sauté pan to medium high.
9. Dredge chop in flour shake off excess.
10. Cover bottom of sauté pan with olive oil.
11. Sear chops 4 to 5 minutes per side.
12. In separate pan preheat to medium high sauté minced shallot in olive oil until translucent.
13. Add risotto add half cup of white wine and half cup chicken stock bring to simmer.  Cook till rice is tender and creamy and finish with Romano cheese add salt and pepper to taste.
14. Remove chops place into preheated oven for 15 to 20 min.
15. Add minced garlic (pinch) and deglaze pan with Marsala wine.
16. Add Demi glace and 2oz chicken stock salt and pepper and finish with pad butter and reduce.
17. Cover half plates with demi glace, plate risotto top with stuffed chop.
18. Drizzle with balsamic reduction and enjoy !!!

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Strawberry BBQ Glazed Pork Tenderloin
with Fresh Corn and Tasso Hash

presented by

Michael Sicinski
2009 PA Pork Producers Taste of Elegance Winner

Pork Tenderloin Recipe

Ingredients: 1-2 Pork Tenderloin trimmed of silver skin 4-5 assorted colored micro carrots 1-2 Pieces thinly sliced prosciutto 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon chili powder 1 teaspoon onion powder

1 teaspoon garlic powder 1 teaspoon brown sugar 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup pure olive oil plus a little extra for pan frying

Preparation:

Stir all dried herbs and spices together along with the oil.  Rub mixture all over the pork and keep refrigerated overnight (or a few hours) to marinate. Remove from refrigerator, heat cast iron skillet or heavy sauté pan. Sear tenderloin on all sides to get color, finish in a 350 degree oven until internal temperature reaches 135- 140 degrees.

Fresh Corn and Tasso Hash

Ingredients: 1-2 ears fresh corn, kernels removed 1/4 cup finely diced red pepper 1/4 cup finely diced red pepper 6 ounces diced pork tasso

1/8 cup chopped scallions 1-2 tablespoons pure olive oil 1 teaspoon unsalted butter 2 arepas seared and diced salt and pepper

 

Preparation:

Make 2-3 arepas according to the package of Goya masarepa corn meal. Sear in pan and set aside to cool, then dice. Put tasso into hot skillet and cook so it crisps and some fat renders off.  Add butter, and extra oil if necessary. Add red onions, peppers, and corn. Let cook for a few minutes. Add scallions and diced arepas. Season with salt and pepper if necessary.

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Braised Pork Cheeks with Hazelnut Crust and Lager Sauce  served with Sauerkraut and Whipped Potatoes

presented by

Mike Ditchfield
Chef Instructor
Pennsylvania College of Technology

 

Ingredients: 8 each 1 c 24 oz ( or enough to cover ½ the cheeks) 2 oz Dredge seasoning

Pork cheeks Apple cider Pork stock Butter Flour Salt and Pepper

Preparation:

1. Heat brazier
2. Add clarified butter
3. Dredge cheeks lightly in flour
4. Place cheeks into the pan and brown on each side
5. Deglaze the pan with apple cider and reduce slightly
6. Add the pork stock.  Bring to a simmer, cover and place into an oven at 300 degree F  for 2 ½ hours or until tender
7. Reserve braising liquids
8. See accompanying sauce a crust recipes

Yields: 8 (4 oz) portions

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Apple Lacquer

presented by

Mike Ditchfield
Chef Instructor
Pennsylvania College of Technology

 

Ingredients: 6 qts ¾ c 9 each 1 ½  sprigs 2 lb

_____ Apple Cider Braggs Liquid Amino Acid ( soy ) Apples ( local )  Mac’s / Empires Sage Corn Starch ( optional ) Hazelnuts  Toasted, chopped fine

 

Preparation:

1. Chop apples, no seed or stems
2. Combine ingredients and simmer
3. Until the apples are nearly dissolved
4. Strain and place back on the stove top
5. Continue to reduce until you have 1 qt  3 cups
6. Adjust consistency if needed
7. Sprinkle with toasted. Finely chopped hazelnuts

Yields: 1 qt 3 c

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Lager Sauce  (Pennsylvania Brewed)

presented by

Mike Ditchfield
Chef Instructor
Pennsylvania College of Technology

 

Ingredients: 72 fl. Oz. 3 gallons 2 lb 2 lb 3 heads 4 oz 2 qt approx 3 ea 2 oz tt 4 oz If needed

___ Lager Pork Stock Onion ( chopped ) Carrot  ( chopped ) Garlic  ( peeled, chopped ) Sherry Vinegar Reserved braising liquid Lemon ( diced ) Honey Salt and Pepper Oil  to saute’ Arrow root

Preparation:

1. Reduce Lager to 2 cups in a separate pan and reserve
2. Saute’ onions, carrots, garlic until brown
3. Deglaze with vinegar
4. Add stock
5. Simmer for 2 hours
6. Add lemon, lager reduction and honey
7. Simmer 30 minutes
8. Strain, reduce to 2 ½ gal, adjust consistency  with arrowroot if needed  season

Yields: 2 ½ gallon

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Sauerkraut for Sturgeon

presented by

Mike Ditchfield
Chef Instructor
Pennsylvania College of Technology

 

Ingredients: 2 lb 1 lb peeled 2 ea peeled 4 oz 12 fl oz

____ Sauerkraut Potatoes ( yellowfin, YukonGolds, russets) Apples ( Granny Smith, tart ) Butter Wine  ( Riesling, fruity ) Sachet ( juniper berries, clove, bay leaves, pepper corns)

Preparation:

1. Add 2 oz whole butter to a sauteuse
2. Melt butter at medium heat
3. Add sauerkraut and stir
4. Finely grate the potatoes into the sauerkraut
5. Finely grate the apples into mixture
6. Stir  Add wine  Stir and simmer on low heat
7. Add sachet Stir cover simmer
8. Add  2oz of softened butter just prior to service

Yields: 12 (4 oz) portions

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Prosciutto Wrapped Grilled Asparagus
Marinated wild mushrooms, truffle aioli & charred tomato chutney

presented by

Matthew Poorman
Executive Chef at Stocks on 2nd – Harrisburg, PA

Prosciutto wrapped asparagus

Ingredients: Asparagus, Green, blanched                    1 case Prosciutto Sliced Thin                                1 # Extra Virgin Olive Oil                                  1 c Baking powder                                          3 oz Salt, Koshar                                               t.t. Pepper, black, ground                                t.t. Marinated mushrroms                                Recipe follows Truffle Aioli                                                Recipe follows Charred tomato chutney                            Recipe follows

Preparation:

1. Place pot with water on stove add baking powder and bring to boil
2. Blanch Asparagus in simmering water (DO NOT ADD SALT TO WATER)
3. Allow asparagus to blanch for 3 minutes and strain from hot liquid
4. Coat asparagus with EVOO
5. Season with salt and pepper
6. Place on half sheet tray in one layer and place in walkin and allow to chill

 

Note: Do not “shock” the asparagus in an ice bath

Marinated Wild Mushrooms

Ingredients: Shitake mushrooms                                   1 case Oyster mushrooms                                    1 case Cremini mushrooms                                   1 case Lemon zest                                                2 ea Extra virgin olive oil                                    6 oz Sliced Garlic                                               5 oz Champagne Vinegar                                   4 oz Salt, Koshar                                                 t.t. Pepper, black, ground                                  t.t.

Preparation:

1. Place a rondeaux on the stove top and apply full flame
2. Once rondeaux is hot add olive oil
3. Add Garlic, lightly sauté for 30 seconds
4. Add Sliced shitake, cremini and oyster mushrooms
5. Season with salt and pepper
6. Add champagne vinegar
7. Once mushrooms are almost fully cooked, remove from heat, place on sheet
8. tray and place in walkin
9. Once mushrooms are chilled fold in lemon zest and reserve

 

Truffle Aioli

Ingredients: Egg Yolks                                                   14 ea Bacon, ground, cooked                               5 # Black Truffle oil                                            4 oz Sherry Wine                                                4 oz Champagne Vinegar                                  16 oz Extra Virgin Olive Oil                                  16 oz Divo Oil                                                       128 oz Salt                                                                t.t. Pepper                                                           t.t.

Preparation:

1. Place egg yolks into the appropriate sized vessel – I.E. 2 gallon cambro
2. Add sherry wine, champagne vinegar
3. Begin to puree mix with burre stick
4. Add Truffle oil, EVOO and divo oil
5. Allow bacon to chill with grease, add to aioli
6. Check consistency and re-season if needed with salt and pepper

 

Charred Tomato Chutney

Ingredients: Valaroso, drained                                                     3 cans Extra Virgin Olive Oil                                                 6 oz Tarragon                                                                    1 bu Cilantro                                                                       1 bu Red Onion                                                                   1 ea Scallion                                                                        1 bu Salt                                                                                 t.t. Pepper                                                                           t.t.

Preparation:

1. Drain valaroso tomatos from liquid, place into hotel pan, coat with oil and roast till charred;  should take up to 30 minutes in 350 degree oven
2. Once tomatoes are charred, pull from oven and allow to cool
3. Add Small diced red onion, Scallion, Tarragon and cilantro
4. Season with salt and pepper
5. Reserve for Service

 

Plating:

• Place Prosciutto wrapped asparagus on grill and begin to heat
• Place mushroom medley in the middle of specific plate
• Drizzle cold mushroom medley with truffle aioli
• Place asparagus over top of mushroom medley like a T.P.
• Garnish with charred tomato chutney at positions 3, 6 & 9

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Lemon Ricotta Gnocchi Arrabiata
Lemon Ricotta gnocchi pan sautéed with traditional arrabiata sauce & Pancetta Lardons

presented by

Matthew Poorman
Executive Chef at Stocks on 2nd – Harrisburg, PA

Lemon Ricotta Gnocchi

Ingredients: Lemon Ricotta                                     10 oz – Recipe Follows All Purpose Flour                                 6 oz Egg Yolks                                            4 ea Divo Olive Oil                                       2 oz Arrabiata Sauce                                  6 oz – Recipe Follows Tarragon, chiffonade                          1 oz Flat Leaf Italian Parsley                       1 oz Basil, Chiffonade                                 1 oz Salt                                                        t.t. Pepper                                                  t.t.

Preparation:

1. Mix lemon ricotta, with flour and egg yolks, and create gnocchi as per chef’s demo
2. Par boil until they float, then shock in cold water
3. Gently coat with oil and reserve for service

Plating:

1. Saute gnocchi in butter, deglaze with white wine
2. Add herbs
3. Add arrabiata sauce, and plate in bowl

House Made Ricotta

Ingredients: Whole Milke                                         4 Gallons Lemon Juice                                        10 oz Champagne Vinegar                           16 oz

Preparation:

1. Place milk into a heavy bottomed sauce pan and bring to 189 degrees
2. Once milk is at proper temperature, add lemon juice and vinegar
3. Stir so that acid is incorporated and kurd separates
4. Hang over night in cheesecloth
5. Reserve

 

Arrabiata Sauce

Ingredients: Butter, medium cubed                                                1 # Onions, Small Dice                                                      3# Scotch Bonnets                                                          1 ea Basil Chiffonade                                                          3 bu Cherry Peppers                                                           2 # Sugar, Granulated                                                       8 oz Champagne Vinegar                                                   16 oz Red Wine                                                                    16 oz Valaroso Tomatos                                                       2 cans Divo Oil                                                                         1 gal Salt                                                                                t.t. Pepper                                                                           t.t.

Preparation:

1. Add cubed butter to rondeaux
2. Add onion to rondeaux and sweat until translucent
3. Add small dice scotch bonnets and Cherry Peppers
4. Add sugar and season with salt and pepper
5. Add vinegar and reduce by half then add red wine and reduce to sec
6. Add Valaroso tomatos and pulse with burre mixer until chunky
7. Fold in basil chiffonade and allow to simmer for 30 minutes then emulsify with oil

 

Pancetta lardons

Ingredients: Butter, medium cubed                                                1# Onions, Small Dice                                                     3 # Pancetta Lardons                                                       5 # Pinot Noir                                                                    5 c Garam Masala                                                            20 oz Sugar, Caster, Granulated                                         40 oz Chipotle Morita Powder                                               20 oz Sachet Lemon Thyme                                                              ¼ bu Bay Leaf, FRESH                                                          4 ea Rosemary                                                                     2 sprig

Preparation:

1. Remove casing from Pancetta log and unroll
2. Cut Pancetta into a lardon size with the dimensions being ¼ inch by ¼ inch with a width of 2 inches
3. Place Small diced onions into a heavy bottomed sauce pan or rondeaux with butter and begin to caramelize.
4. Once Onions are a dark golden brown & NOT BURNED add Pancetta Lardons to Pan
5. Begin to caramelize Pancetta on medium to high heat until they are crisp.  Roughly 20 minutes
6. Drain off half of the fat, add a sachet of Lemon thyme, Bay leaf & Rosemary
7. Deglaze the pan with red wine.
8. Turn heat to high and allow all liquid to reduce to sec.
9. Once reduced pull out the sachet and discard
10. 10.  Take pancetta lardoons and onion mixture and toss with pre mixed garam Masala, Sugar &  Chipotle powder
11. Once coated EVENLY place on a silpat and place in a 200 degree oven for ten minutes so that sugar in the spice mix can caramelize,
12. Allow to cool and reserve.

 

Chefs Notes:

1.  Please be aware that when caramelizing the onions, they should be that of which you would use when making French Onion Soup as per the “Pro Chef” or your  standard Institutionalized text book.  IF THEY ARE BURNED THROW THEM OUT AND START OVER

2.  When Making you sachet, ensure that your knot in the sachet is at least 8 inches away from the product.  This will ensure that all ingredients will get submerged in the cooking liquid so that they may impart as much flavor as possible

3.  Properly take the Pan to “sec”  If you do not know what sec is then ASK.

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Brandi’s Apple Pie Pockets

presented by

Brandi Pratt and Kathy Wickert
Chefs at Giant Super Food Store Cooking School

Ingredients: Pocket Dough 2 ½ cups all-purpose flour 3 tablespoons granulated sugar ½ teaspoon salt 1 cup unsalted butter 1/3 cup iced water Apple Pie filling (recipe follows) 1 egg mixed with 1 tablespoon water 3 tablespoons confectioner’s sugar mixed with 3 tablespoons milk

Apple Pie Filling: 2 tablespoons butter 1 1/4 cups sugar 20 ounce can sliced apples 1/4 cup juice from apples 1 teaspoon cinnamon 1 tablespoon cornstarch mixed with 1 tablespoon water

Method:

For Pocket Dough:

1. Preheat oven to 400 degrees.

2. Add flour, sugar, and salt to a food processor and blend.  Slowly add butter to the processor and pulse.  Slowly add iced water to the mix and blend until the dough forms.  Wrap dough in plastic wrap and refrigerate for 1 hour.

3. Divide dough into 2 pieces and roll out each to ¼ of an inch thickness.  Cut each rectangle into 8 smaller rectangles.  Add the pie filling on one half of the dough.  Fold the top dough over and crimp with a fork.  Brush with an egg wash and bake at 400 degrees for about 15 minutes.  Remove from the oven and brush with sugar mixture and bake for 5 more minutes.  Remove from the oven and cool.

For Apple Pie Filling:

1. In a heavy saucepan, add butter and melt over medium heat.  Add apples and sugar to the melted butter.  Mix in the cinnamon and juice to the pot.  Bring to a boil.  Add the cornstarch mixture and bring to a boil.  Cook until thickened.
2. Remove from the heat and cool in the refrigerator.

Per Pocket:  377 calories, 4 g fat, 2 g saturated fat, 35 mg cholesterol, 142 mg sodium,
81 g carbohydrates, 3 g fiber

Makes 8 pockets

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Butternut Squash Soup with a Cinnamon Whipped Cream 

presented by

Allen S. Friend
Executive Chef
Four Points by Sheraton

and

John Payne, Jr.
Chef and Owner, Civitas Restaurant
Restaurant Manager, Four Points by Sheraton

Yield: 1 quart

Ingredients Onions-Small dice 2oz celery-small dice 10z Carrots-Small dice 1oz garlic mince 1/2oz butternut squash-Medium dice and roasted -6oz light chicken stock-24 oz

butter-2oz dark brown sugar-1/2oz ap flour-2oz heavy whipping cream- 6oz kosher salt-tt ground black pepper-tt grated cinnamon tt

Method:

1. Sweat mirepoix and garlic until tender, add roasted squash and sauté until heated.
2. Add flour.
3. Add chicken stock in thirds and simmer until thickened on each third.
4. Puree soup.
5. Add 4oz of heavy cream and brown sugar.
6. Adjust flavor to taste.
7. Garnish with whipped cream and cinnamon.

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Three Cheese Souffle

presented by

Dawson Flinchbaugh
Co-Owner
Flinchy’s Restaurant - Camp Hill, PA

Speed up the preparation of this three-cheese soufflé by using your blender. Parmesan (preferably Reggiano Parmesan, cheddar, and cream cheese give the dish rich flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients: Butter Grated Parmesan cheese 4 eggs 4 ounces sharp Cheddar cheese, cubed

3 ounces cream cheese, cubed 1/3 cup milk or light cream (half and half) 1/4 cup grated Parmesan cheese 1/2 teaspoon onion salt 1/2 teaspoon dry mustard

Preparation:

1. Butter 1-quart soufflé dish or casserole. Dust with parmesan cheese. Set aside.

 

2. Combine eggs, cheddar, cream cheese, Parmesan, onion salt, and dry mustard in blender. Blend at medium speed until smooth, about 30 seconds. Blend at high speed another 10 to 15 seconds. Gently pour into prepared dish.

3. Bake in preheated 350-degree F oven for 25 to 30 minutes or until puffy and delicately browned. Serve immediately.

 

4. This is great a light dinner served with a salad, warm crusty bread, and a bottle of Sauvignon Blanc

Yield: 4 to 6 servings

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