Celebration of Louisiana
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Submitted by Wesley Turnage, CEC, CCE, CCA
Ingredients
Celebration of Louisiana
Bayou Rum Brined/Pan Seared Bone in Pork Chop, Louisiana Sweet Potatoes, Wilted Local Arugula, Crispy Leek and Fresh Herb Salad, Quick Green Tomato Pepper-jelly Glaze
Recipe Yield 6 Portions
Amount Item/Note
1ea 6 Bone Pork Rack (Fabricated to 6 Bone in Chops)
6c Bayou Rum Brine (See Attached Recipe)
TT Kosher Salt
TT Black Pepper, Ground
TT Sugar, Granulated
.2c Olive Oil Blend
.5c Fryer Oil
6ea Sweet Potato, Tourne Cut
5c Arugula (Baby, Picked and Cleaned)
2ea Leeks, Fine Julienne
2ea Green Tomato, Brunoise Cut (Large Tomato)
1ea Red Bell Pepper, Brunoise Cut
3ea Jalapeno Pepper, Brunoise Cut
2T Brown Sugar
2T Rice Wine Vinegar
2c Veal Demi-glace
2T Butter, Cold
8ea Parsley Sprig (Picked, and Chopped)
4ea Rosemary Sprig (Picked and Chopped)
Preparation Instructions
1) Prepare brine as directed in attached recipe set aside to cool.
2) Break down pork rack into 6 bone in chops and then submerge in the listed brine for 12-24 hours.
3) Start Water to Boil and Tourne the potatoes, once cut is complete simmer until fork tender, toss with Salt, sugar, and chopped herbs.(Reserve Hot after cooking complete)
4) Heat the oil in a Sauce pot to 350*F and flash fry the Fine julienne Leeks until crispy, (Reserve)
5) Remove Pork Chops from brine and pat dry with towel, lightly season with kosher salt and fresh cracked black pepper. Heat a large skillet on high heat, add 2T of oil blend and sear the chops on both sides. Cover Chops, reduce heat and cook until internal temperature of 145*F is reached. (Reserve Hot after cooking complete)
6) In a high sided pot heat 2T of oil on med heat and lightly wilt the arugula with kosher salt and black pepper, (Reserve hot on a grate)
7) Once Pork chops are removed from large sauté pan, add the green tomato, bell and jalapeno peppers to the pan over medium high heat and lightly sauté. Add in the brown sugar, deglaze with the rice wine vinegar, the demi and reduce heat to simmer. Allow to simmer to reduced glaze, remove from heat and finish with cold butter, salt and pepper to taste. (Reserve Hot)
Bayou Rum Brine Yield 6c
Amount Item/Note
4c Water
1c Bayou Rum
.5c Kosher Salt
.5c Steen’s Syrup
2oz Yellow Onion, Julienne
2ea Garlic Cloves, Smashed
1T Black Peppercorns
1T Celery Seed, Crushed
8ea Sage Leaves, Torn
2ea Bay Leaves, Crushed
Preparation Instructions
Place all ingredients in a sauce pot and bring to a boil, remove from heat and allow to cool to room temperature before use.
Instructions
Celebration of Louisiana
Bayou Rum Brined/Pan Seared Bone in Pork Chop, Louisiana Sweet Potatoes, Wilted Local Arugula, Crispy Leek and Fresh Herb Salad, Quick Green Tomato Pepper-jelly Glaze
Recipe Yield 6 Portions
Amount Item/Note
1ea 6 Bone Pork Rack (Fabricated to 6 Bone in Chops)
6c Bayou Rum Brine (See Attached Recipe)
TT Kosher Salt
TT Black Pepper, Ground
TT Sugar, Granulated
.2c Olive Oil Blend
.5c Fryer Oil
6ea Sweet Potato, Tourne Cut
5c Arugula (Baby, Picked and Cleaned)
2ea Leeks, Fine Julienne
2ea Green Tomato, Brunoise Cut (Large Tomato)
1ea Red Bell Pepper, Brunoise Cut
3ea Jalapeno Pepper, Brunoise Cut
2T Brown Sugar
2T Rice Wine Vinegar
2c Veal Demi-glace
2T Butter, Cold
8ea Parsley Sprig (Picked, and Chopped)
4ea Rosemary Sprig (Picked and Chopped)
Preparation Instructions
1) Prepare brine as directed in attached recipe set aside to cool.
2) Break down pork rack into 6 bone in chops and then submerge in the listed brine for 12-24 hours.
3) Start Water to Boil and Tourne the potatoes, once cut is complete simmer until fork tender, toss with Salt, sugar, and chopped herbs.(Reserve Hot after cooking complete)
4) Heat the oil in a Sauce pot to 350*F and flash fry the Fine julienne Leeks until crispy, (Reserve)
5) Remove Pork Chops from brine and pat dry with towel, lightly season with kosher salt and fresh cracked black pepper. Heat a large skillet on high heat, add 2T of oil blend and sear the chops on both sides. Cover Chops, reduce heat and cook until internal temperature of 145*F is reached. (Reserve Hot after cooking complete)
6) In a high sided pot heat 2T of oil on med heat and lightly wilt the arugula with kosher salt and black pepper, (Reserve hot on a grate)
7) Once Pork chops are removed from large sauté pan, add the green tomato, bell and jalapeno peppers to the pan over medium high heat and lightly sauté. Add in the brown sugar, deglaze with the rice wine vinegar, the demi and reduce heat to simmer. Allow to simmer to reduced glaze, remove from heat and finish with cold butter, salt and pepper to taste. (Reserve Hot)
Bayou Rum Brine Yield 6c
Amount Item/Note
4c Water
1c Bayou Rum
.5c Kosher Salt
.5c Steen’s Syrup
2oz Yellow Onion, Julienne
2ea Garlic Cloves, Smashed
1T Black Peppercorns
1T Celery Seed, Crushed
8ea Sage Leaves, Torn
2ea Bay Leaves, Crushed
Preparation Instructions
Place all ingredients in a sauce pot and bring to a boil, remove from heat and allow to cool to room temperature before use.
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