Maple Balsamic Glazed Frenched Berkshire Pork Rack Chop
Parmesan polenta, roasted onion rapini, candied pecans
Plate Set
1 maple glazed pork chop
2 pc parmesan polenta
3 oz roasted onion rapini
5 roasted pearl onions
2 oz pork jus
2 oz candied pecans
Method
Arrange the polenta in the bottom of an oval soup plate
Lean the pork chop against the polenta
Add the rapini and roasted pearl onions
Sauce the dish with pork jus
Garnish with candied pecans and a rosemary branch
Maple Glazed Pork Chop
Recipe
12 oz Berkshire pork rack chop
Salt and pepper to taste
1 oz Dijon mustard
1 oz maple syrup
½ tsp thyme leaves
Method
Season the pork chop with salt and pepper and grill to desired doneness over charcoal
Mix the mustard, maple syrup and thyme together
Just before the chop is done brush both sides with the maple Dijon glaze
Serve at once
Peppered Rapini
Recipe
1 bunch of blanched rapini
½ onion sliced
1 clove garlic sliced
1 oz olive oil
1 oz sweet butter
1 pinch of crushed chili
Salt and pepper to taste
Method
Melt the butter and olive oil in a sauté pan until the butter starts to foam
Add the onions and slivered garlic and sauté until tender
Add the blanched rapini and sauté until hot
Add the crushed chili and season with salt and pepper
Serve at once
White Cheddar Polenta
Recipe
1 tsp butter
2 oz diced shallots
½ cup white wine
½ cup instant polenta
1 ½ cups rich chicken stock
1 tablespoon sweet butter
2 teaspoons chopped parsley
½ cup grated Parmesan cheese
Method
In a tall sided sauce pot melt the butter and sauté the shallots
Add the white wine and reduce by half
Add the chicken stock and bring to a boil
Whisk in the instant polenta and reduce the heat to medium
Cook to desired consistency
Whisk in the tablespoon of butter, grated cheese and parsley
Adjust the seasoning with salt and pepper
Candied Pecans
Recipe
1 lbs pecan halves
2 tablespoons butter
3 oz maple syrup
Method
Melt the butter in a sauté pan until it starts to foam add the pecans and toast in the butter until they start to small nutty
Add the maple syrup and remove from the heat
Spread the nuts on a piece of parchment paper and allow to cool
Store the cooled nuts in an air tight container for service
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