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Friday, November 13, 2015

Alternative to Turkey and Dressin'

This is an awesome dish!! Very Colorful! It is a great alternative to turkey for Thanksgiving this year or just an awesome idea for a cocktail party even. This one packs a punch and is very flavorful!!!!


Dried Fruit Stuffed Pork Tenderloin

10 servings
Ingredients:
15 oz. Dried Figs
15 oz. Dried Pear
10 oz. Dried Cherry
15 oz. Dried Apricot
36 oz. Bourbon Whiskey
40 oz. Orange Juice
40 oz Brown Sugar
10 each Cinnamon Sticks
10 each Vanilla Beans
5 each Pork Tenderloin
Vegetable Oil As Needed
Creole Seasoning

Red Eye Gravy:
4 oz Coffee
4 oz Bourbon
1 each Sprig Rosemary
½ tsp Coarse Ground Black Pepper
3 oz Veal Glaze
2 Tbs Unsalted Butter
Season to taste with Creole Seasoning


Method:
In a medium sauce pan heat the whisky and orange juice and add the brown sugar, cinnamon, and vanilla beans. Once the sugar is dissolved, remove from heat. Coarse chop the dried fruit and add it to the whisky marinade while it is still warm. Macerate fruit in whiskey marinade for 24 hours.
Remove the fat and silver skin from the tenderloin. Trim the tapered end and run a chef’s steel through the center. Open the tender up for stuffing with your fingers, taking care not to split the tender. Set this aside in a cooler for future use.  Stuff the macerated fruit into the center of the pork tender loin. Pack it as full as possible without splitting the tender. Once this is complete, dredge the tender through the vegetable oil and season with creole seasoning. Place in a “cold” smoke for 30 – 45 minutes. Remove, chill and grill the tender until fully cooked.

For the sauce:
In a skillet, reduce the coffee and bourbon by half with the coarse ground black pepper and rosemary. Strain into a skillet, add the veal glaze and bring to a simmer. Mount with butter and season to taste with creole seasoning. Serve garnish with fresh rosemary sprig.


Corn Pudding

10 servings

5 cups fresh white corn kernels (about 9 ears)
1/2 cup sugar
2 teaspoons flour
1 teaspoon salt
1/2 teaspoon baking powder
6 eggs, beaten
2 cups heavy cream
1 cup half-and-half
2 tablespoons butter, melted

Preheat the oven to 350 degrees. Process 1 cup of the corn in a food processor until ground. Combine the ground corn, remaining 3 cups corn kernels, sugar, flour, salt and baking powder in a bowl and mix well. Whisk the eggs, heavy cream and half-and-half in a bowl until blended and stir into the corn mixture. Add the butter and mix well.
Pour the corn mixture into a greased 9x13-inch baking pan and bake for 40 minutes or until a sharp knife inserted in the center comes out clean. Remove from heat and allow the pudding to cool.  For Service, cut into 10 diamond shapes and sear off to reheat.