Choucroute Garnie

Choucroute Garnie

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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011

Ingredients

2 (2-oz.) portions pork belly (recipe follows)
2 (2-oz.) portions pork cheeks (recipe follows)
4 oz. choucroute (recipe follows)
1 house-made hot dog (recipe follows)
3 oz. pork tenderloin wrapped in leek (recipe follows)
4 choucroute dauphine potatoes (recipe follows)
4 (1-oz. square) confit potatoes (recipe follows)
3 oz. parsnip purée (recipe follows)
1 T. gremolata (recipe follows)
2 oz. mustard gelee (recipe follows)
2 oz. mustard coulis (recipe follows)
2 watercress sprigs, for garnish

Pork Belly
1 gallon water
½ cup salt
4 oz. sugar
1oz. juniper berries
5 bay leaves
1 oz. whole cloves
1 T. pink salt
1 lb. pork belly
Salt and pepper, to taste
½ cup veal demi
2 oz. soy sauce
2 oz. maple syrup
3 oz. Banyuls vinegar

Pork Cheeks
Oil, as needed
2 lbs. pork cheeks
Salt and pepper, to taste
1 carrot, rough chopped
1 white onion, rough chopped
1 celery stalk, rough chopped
2 garlic cloves, smashed
3 sprigs fresh thyme
3 cups beef stock (if braising pork cheeks)
2 cups duck fat (if sous viding pork cheeks)

Choucroute
2 lbs. marinated sauerkraut
0.25 oz. garlic
0.25 oz. caraway seeds
0.5 oz. fresh thyme
0.5 oz. coriander seeds
0.5 oz. juniper seeds
0.25 oz. white peppercorns
2 bay leaves
6 oz. smoked pork shoulder
3 oz. bacon, rough chopped
8 oz. onion
2 oz. duck fat
1 cup white wine
Salt and pepper, to taste

Hot Dog
3 feet sheep or small (1½-inch diameter) hog casings
¼ cup finely minced onion
1 small garlic clove, finely chopped
1 t. finely ground coriander
¼ t. dried marjoram
¼ t. ground mace
½ t. ground mustard seed
1 t. sweet paprika
1 t. freshly fine-ground white pepper
1 egg white
1½ t. sugar
1 t. salt (or as desired)
¼ cup milk
1 lb. lean pork, cubed
3/4 lb. lean beef, cubed
¼ lb. pork fat, cubed

Pork Tenderloin
3 oz. pork tenderloin
Salt and pepper, to taste
1 leek, blanched

Choucroute Dauphine Potatoes
2 lbs. potatoes
½ cup milk
12 T. butter, divided
½ t. salt, plus more to taste
Pepper, to taste
1 cup water
1 cup flour
6 eggs
6 oz. choucroute (previously prepared)

Confit Potatoes
1 40-count Yukon potato, peeled
2 cups duck fat
Salt and pepper, to taste
Choucroute, as needed (previously made)

Parsnip Purée
Oil, as needed
1 small onion diced
1 lb. parsnip, peeled and diced
3 oz. Marsala wine
4 oz. chicken stock
Salt and pepper, to taste

Gremolata
½ bunch parsley, chopped
Zest and juice from 2 lemons
1 T. minced garlic
3 oz. oil
Salt and pepper, to taste

Mustard Gelee
¼ cup apple juice
3 oz. grain mustard
2 sheets gelatin, bloomed in cold water

Mustard Coulis
4 oz. Dijon mustard
2 oz. apple juice
Salt and pepper, to taste

Instructions

Pork Belly
1. Create brine by combining water, salt, sugar, juniper berries, bay leaves, cloves and salt. Brine pork belly for at least 8 hours.

2. Remove from brine; dry. Season pork belly with salt and pepper. Sear pork on all sides. Place pork in bag; cryovac. Sous vide pork for 10 hours at 82.2°C.

3. Shock pork in ice water; set aside.

4. Prepare glaze: Mix demi, soy sauce, syrup and vinegar; reduce by half. Season with salt and pepper; set aside.

5. Portion into 2 oz. pieces. Before service, fry in 375°F oil until crisp. Toss in glaze.

Pork Cheeks
1. In pan, heat oil. Season pork cheeks with salt and pepper; sear on all sides. Add carrot, onion, celery, garlic and thyme.

2. Braise or sous vide pork cheeks.
To braise:
i. Deglaze with stock. Braise pork cheeks on low simmer for 3-4 hours, or until tender.
To sous vide:
i. Place pork cheeks in bag (without stock); cyrovac. Sous vide at 82.2°C for 8 hours.
ii. Shock pork cheeks in ice bath.
iii. When pork is done, pull meat.
iv. Line new pan with plastic wrap; season pork with salt and pepper. Add duck fat. Press pork in pan. Cover; place another pan on top to compress into block.
v. Chill at least 8 hours to set.
vi. Remove pork; portion into 2 oz. pieces. Before service, heat pan with oil. Sear both sides of pork cheek until caramelized and hot.

Choucroute
1. In clean sink, rinse sauerkraut in cold water for 2-4 hours.

2. In sachet, put garlic, caraway, thyme, coriander, juniper, peppercorns and bay leaves.

3. Cut pork shoulder and bacon into 4-inch chunks. Put in saucepot; fill with cold water. Bring to a boil; blanch meats. Cool with cold water.

4. Julienne onion. Rinse vinegar from sauerkraut; strain. Squeeze out excess water with hands.

5. In brazier pan, melt duck fat; sweat onion. Add sachet, sauerkraut and blanched meats. Stir thoroughly. Add wine; cover with parchment paper. Cover pan with cast-iron lid; braise in 350ºF oven for 1½-2 hours. Remove sachet. Season sauerkraut and blanched meats with salt and pepper; set aside.

Hot Dog
1. Prepare casings by washing with cold water to remove salt. Soak in cold water for 1 hour.

2. In food processor, purée onion, garlic, coriander, marjoram, mace, mustard seed and paprika. Add pepper, egg white, sugar, salt and milk;
mix thoroughly.

3. Grind pork through fine blade. Grind beef through fine blade. Grind pork fat through fine blade. Mix meats together; grind again. Using hands, mix in purée. (This is a sticky procedure, so wet hands with cold water first.)

4. Chill mixture for 30 minutes.

5. Put meat/purée mixture through fine blade of grinder once more.

6. Stuff casings; twist off into six-inch links. In gently simmering water, parboil links (without separating them) for 20 minutes.

7. Place hot dogs in bowl of ice water; chill thoroughly. Remove, pat dry; refrigerate.

8. Before service, reheat in simmering water; remove. Sear until golden brown on all sides. Slice in 4 pieces.

Pork Tenderloin
Method: Trim pork tenderloin. Season with salt and pepper. Wrap leek around pork. Cook in oven at 350°F for 10 minutes or until internal temperature is 145°F. Set aside to rest. After pork has rested, slice.

Choucroute Dauphine Potatoes
Method: Boil potatoes until soft; drain. Add milk and 4 T. butter; season to taste. Mash until lumps are gone. Set aside. In pan, heat water, remaining butter and ½ t. salt until butter melts. Bring to a boil; remove from stovetop. Add flour; beat with wooden spoon. Continue beating until flour dough starts to form “ball.” Let cool for a minute; beat in two eggs, stirring to incorporate well. Add remaining eggs, one at a time, until dough is glossy and falls from spoon. Beat choux pastry into mashed potatoes; fold in choucroute. Heat oil to 350°F. Roll potato/choucroute mixture into 1½-inch balls. Carefully drop balls, 4-6 at a time, into oil. Cook until golden brown, about 5 minutes or less, turning as needed. Season with salt and pepper.

Confit Potatoes
Method: Cut potato into four 1 oz.
portions. Heat duck fat to just under simmer. Cook potato in duck fat until tender. Remove from fat; fry in 375°F oil until golden brown. Season with salt and pepper.

Parsnip Purée
Method: In pan, put oil and onion; sweat lightly. Add parsnip; saute to caramelize. Deglaze with wine; add stock. Once parsnips are tender, remove from liquid. In blender, purée until smooth. Add salt and pepper.

Gremolata
Method: Mix parsley, lemon zest and juice, garlic, oil, salt and pepper; chill.

Mustard Gelee
Method: Heat apple juice; add mustard and gelatin. Remove from heat. Chill; cut.

Mustard Coulis
Method: Mix mustard, apple juice, salt and pepper; chill.

To plate:
Place parsnip purée in horizontal line in middle of plate. Place pork tenderloin in center, on top of purée. Place two portions of pork belly on each side of tenderloin. Place small amounts of choucroute next to tenderloin, on top of purée. Place two portions of pork cheek toward outside of plate at 3 o’clock and 9 o’clock. Place hot choucroute on top. Place four choucroute dauphine potatoes on diagonal on each side of pork cheek. Place two pieces of hot dog (leaning one on top of the other) toward center of plate at 12 o’clock and 6 o’clock, next to tenderloin. Place four confit potatoes parallel on outside of plate in remaining open areas. Put choucroute on top. Place small amounts of gremolata evenly throughout, next to outer layer. Place three dollops mustard gelee on outer layer at 1 o’clock, 6 o’clock and 11 o’clock. Finish with small amounts of mustard coulis on outside of plate, filling in empty areas. Garnish with two watercress sprigs near each pork cheek.

Sizzle - Winter 2011 Issue

Yield

1 serving

Tags

Main Dish, Pork, Sizzle

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