2015 - Mnpork.com - Minnesota Pork Board

Transcription

Minnesota Pork Board Presents
2015
A culinary competition
that showcases the
versatility of pork and
the creativity of chefs.
Evening Program
6:30 p.m. Welcome to the 2015 Taste of Elegance
Emcee Tom Rothman,
University of Minnesota, Communications
7:00 p.m. Taste of Elegance Chef Interviews
8:15 p.m.
Deadline to cast your vote for People’s Choice Award
8:30 p.m.
Award Program
My Favorite Pork Recipes
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
2015 Taste of Elegance Winners
First Place, Chef Par Excellence_________________________________
$1,500 and the opportunity to represent the Minnesota Pork Board
at the 2015 National Pork Summit.
Second Place, Superior Chef___________________________________
$1,000
Third Place, Premium Chef____________________________________
$750
People’s Choice Award_______________________________________
$750
Best Evening Table Display____________________________________
$250
2015
2
Graphic design by Lime Valley Advertising Inc, Mankato, Minn. For information
on Lime Valley services, telephone (800) 896-5419 or visit www.limevalley.com.
Table of Contents
Evening Program........................................................................................................... page 2
Judges, Emcee and Sponsors....................................................................................... page 4
Featured Wines............................................................................................................... page 5
Past Minnesota Taste of Elegance Winners.............................................................. page 21, 25, 29
CHEFS’ RECIPES AND BIOGRAPHIES
Chef Mark Born.............................................................................................................. page 6-7
Smoky Grilled Cap Steak
Chef Daniel Cleary........................................................................................................ page 8-10
Pork Cooked Three Ways
with Cauliflower Puree, Swiss Chard and Ravigôte
Chef Steve Gustafson.................................................................................................... page 12-13
Pork Bulgogi
Chef Kristopher Lane..................................................................................................... page 14-16
Tour of the Andes, Three-Part Plate
Chef Matthew Lepisto................................................................................................... page 18-20
A Falls Rememberance
Chef Benjamin McCallum............................................................................................ page 22-24
Pork Chops In Paradise
Chef Tim McCarty......................................................................................................... page 26-28
Sous Vide Petit Boneless Shoulder Roast With Smoked Belly and
Butt Confit, Caramelized Onion, Apple And Port Reduction,
Butternut Squash Cambazola Risotto and Bacon-Wilted Kale
Chef Rafael Perez........................................................................................................... page 30-33
Agave-Glazed Pork Cheeks with Mole Flavors
Chef Charles Plaetz....................................................................................................... page 34-36
Pork Ramen
Chef Brett Rist................................................................................................................. page 38-39
Guanciale Polenta Braised Pork Sirloin with Rosemary Cream
Chef Ryan Schweizer..................................................................................................... page 40-41
Braised Pork Shoulder
Chef Ken Stone............................................................................................................... page 42-44
Smoked Stuffed Pork Meatloaf
Chef Stephen Trojahn.................................................................................................... page 46-48
“Pasta” Carbonara
Chef Josh Voge............................................................................................................... page 50-51
Piggy Patty
2014 Winning Recipe by Chef Peter Christenson................................................... page 52-54
Pork Belly and Pickled Tongue Sandwich
3
Judges
CHEF PETER CHRISTENSON
Christenson is the executive chef at Medina Country Club. He is a graduate
of the Culinary Institute of America and is an American Culinary Federation
certified executive chef. His career includes executive chef at Tri-City
Restaurants in Bloomington, executive chef at Mendakota Country Club
in Mendota Heights and sous chef for the Golden Valley Country Club in
Golden Valley. Christenson is an award winning chef that continuously
strives to increase customer loyalty.
NANCY KRUSE
Kruse is the best-known menu analyst in the foodservice industry and is
a recognized authority on food and menu trends. She founded The Kruse
Company in 1997 and is dedicated to assessing trends and directions in
food, menu and restaurant concepts. She authors The Kruse Report, a
column devoted to what’s happening on the menu that appears monthly
in Nation’s Restaurant News. Kruse earned a Master of Arts degree from
the Film School of Northwestern University and was a Woodrow Wilson
Fellow in Russian Literature at the University of Wisconsin. She has also
completed coursework at The Culinary Institute of America, where she is
a frequent lecturer.
CHEF STEVEN SHAPLEY
Shapley is in his thirteenth year as an executive chef and instructor at
Le Cordon Bleu College of Culinary Arts, Minneapolis. He earned his
Master of Arts degree from St. Scholastica and his Bachelor of Arts from
Ottawa University. His career experiences include executive chef at The
Elms Resort and Spa near Kansas City, Mo., and corporate chef at
KC Hopps Breweries, Kansas City, Mo.
Emcee
TOM ROTHMAN
Rothman is a member of the University of Minnesota public relations and
communications team. Prior to the U of M, he worked 30 years as the farm
director at Minnesota Farm Network.
Sponsors
TYSON FRESH MEATS
Taste of Elegance Pork Sponsor
GISLASON & HUNTER, LLP, and EIDE BAILLY, LLC
Taste of Elegance Wine Sponsors
HUBBARD FEEDS
Taste of Elegance Chef’s Gift Sponsor
RALCO NUTRITION INC.
Live Video Feed
2015
4
MINNESOTA PORK PRODUCERS ASSOCIATION
MINNESOTA PORK BOARD
Taste of Elegance
Wine service and selection by Morgan Creek Vineyards and Saint Croix Vineyards
Red
• FRONTENAC GRIS
• LA CRESCENT
• SEYVAL
• COLURE
• PUCK’S PRIDE
• REDTAIL RIDGE
• NOVA
• FOX RUN
• FRONTENAC
• MARQUETTE
• SUMMER RED
• BLACK ICE
• FRONTENAC PORT
• RASPBERRY INFUSION
Dessert
• ZEITGEIST
• SEYVAL
• GEWURZTRAMINER
Red
Dessert
Saint Croix Vineyards
Stillwater, Minnesota
(651) 430-3310
www.scvwines.com
White
White
Morgan Creek Vineyards
New Ulm, Minnesota
(507) 947-3547
morgancreekvineyards.com
5
CHEF MARK BORN
Blue Collar Barbeque
2089 Amy Circle
North St. Paul
2015
6
Mark Born was raised in Carver
County, Minnesota. He spent most
of his time as a youth on the farm
of his Grandfather and Uncles. This
is how he learned to respect where
food comes from and the hard work
that goes into everything we eat. At
a very young age he started cooking
at his home town café. He worked in
several other kitchens before he went
into the military. While in the military
he developed his sausage making
and meat smoking interests. After the
military he continued his study of food
and wine. He owned and operated an
artisan cheese plant where he made
raw milk cheeses. His cheese was
sold in most of the upscale grocery
stores in the Twin Cities and a few
restaurants. Born is very active on the
national barbeque circuit and holds
championships in seven states. He also
has a World Championship in pork. He
continues to teach barbeque and meat
smoking while running Blue Collar
Barbeque-White Collar catering.
Smoky Grilled Cap Steak
Created by Chef Mark Born
Serves 6
BLUE COLLAR STEAK RUB
⁄4 cup Montreal Steak Seasoning, ground to
very fine powder in spice grinder
2 tsp coarsely ground pepper
1
⁄2 tsp ground fennel seeds
⁄2 tsp ground dried chives
1
1
6 (6-oz) cap steaks
In container, stir together all Rub ingredients.
Prepare cold smoker.
Sprinkle steaks with Rub; let stand at least 30 minutes. Smoke in cold smoker 11⁄2 hours,
being careful not to cook steaks. Transfer steaks to prepared grill; grill until just medium
doneness or less.
FENNEL SWEET POTATO HASH WITH A TRIO OF PORK
⁄2 cup small dice Andouille sausage
1
⁄2 cup small dice pancetta
2 medium sweet potatoes, diced
1
⁄2 cup julienne fennel
1
⁄2 cup julienne onion
Salt and pepper to taste
1
⁄2 cup pork confit
1
In sauté pan, sauté Andouille and pancetta; remove from pan, reserving drippings.
In same pan, sauté sweet potatoes, fennel and onion in sausage drippings until fennel
and onion are done and sweet potatoes are al dente. Season with salt and pepper. Stir in
pork confit and sautéed sausages and pancetta. Re-season if needed. Heat thoroughly
for plating.
MAPLE BOURBON DEMI-GLACE
1 cup good bourbon
1
⁄2 cup demi-glace
3 Tbsp maple syrup
Salt to taste
In sauté pan, flash off alcohol from bourbon. Blend in demi-glace and maple syrup.
Simmer until reduced by about half. Pool Demi-Glace under Steaks and drizzle over Hash
when plating.
7
CHEF DANIEL CLEARY
Park Tavern
3401 Louisiana Avenue
St. Louis Park
Daniel Cleary is executive chef at
Park Tavern. Over the previous eight
years, Cleary owned and operated
Luzette Catering. At Luzette Catering,
Cleary and his team provided catering,
consulting and personal chef services
throughout the Twin Cities area. Cleary
credits his early passion for cooking to
a family of talented chefs. His cooking
style incorporates his experiences
growing up in Alaska and extensive
travels. Cleary is a graduate of the
Atlanta Culinary Academy in Georgia
and completed his apprenticeship in
Singapore. His background includes
the Brigantine, Point Loma, Calif., the
Rio Hotel and Casino in Las Vegas
and serving as executive chef at the
Eighth Street Grill and Cafe Lux, both
in Minneapolis, the Owatonna Country
Club, Owatonna, and the Kahler
Hotel, Rochester.
2015
8
Pork Cooked Three Ways
with Cauliflower Puree, Swiss Chard and Ravigôte
Created by Chef Daniel Cleary
Serves 6
4 carrots, coarsely chopped
2 onions, coarsely chopped
100 grams all-purpose flour
1 Tbsp tomato puree
6 pork cheeks
11 oz pork stock
500 grams pork belly
2 garlic cloves, crushed
2 bunches fresh parsley, chopped
and divided
Salt to taste
500 grams duck fat, melted
2 shallots, minced
1 garlic clove, sliced
1 large egg, beaten
200 grams breadcrumbs
In large saucepan, sweat carrots and onions over medium heat until lightly golden. Add
flour; cook, stirring, 1 minute. Stir in tomato puree. Add pork cheeks and stock; bring to a
boil. Reduce heat; cover with cartouche*. Simmer gently 6-8 hours.
Press pork belly with crushed garlic, half of parsley and the salt between two trays with
weight on top to hold shape; let stand 8 hours. Rinse pork belly to wash off salt.
Place pork belly in deep ovenproof dish; pour duck fat over top. In hot oven, confit pork
belly 7-8 hours or until 212°F. Cool slightly; drain duck fat. While still warm, shred meat
into bowl; stir in remaining parsley, the shallots and sliced garlic. Shape confit mixture into
golf ball-size rounds before rolling in beaten egg, then breadcrumbs. Deep-fry** at 360°F
until golden.
*Circle of greaseproof parchment used to cover a dish while poaching or simmering.
**If you don’t have a deep-fat fryer, pour oil (use oil with high smoke point such as sunflower
or walnut oil) into large pan up to one-third full. Heat oil to 360°F or until cube of white
bread browns after 40 seconds. Hot oil can be very dangerous, so take care.
CAULIFLOWER PUREE AND SWISS CHARD
4 bunches Swiss chard
⁄2 head cauliflower
1
200 grams Cheddar cheese
4 carrots, cut into batons
Remove Swiss chard leaves from stems; cut stems into batons. In large pot of salted water,
boil leaves and stems 2-3 minutes.
In separate pot of boiling water, boil cauliflower until softened; cool. In food processor, blitz
with cheddar cheese until smooth.
Heat oven to 350°F. Spread carrots on baking sheet; bake 10-12 minutes or until softened.
continued on page 10
9
Chef Cleary
continued from page 9
RAVIGÔTE SAUCE
2 Tbsp extra-virgin olive oil
1 shallot, chopped
40 grams gherkins
40 grams capers
1 Tbsp balsamic vinegar
1 Tbsp chopped fresh
parsley leaves
1 Tbsp finely chopped fresh
tarragon leaves
1 Tbsp chopped fresh
chervil leaves
1 Tbsp chopped fresh dillweed
Vegetable oil
6 pork fillets
Heat oven to 350°F.
In frying pan, heat 1 Tbsp olive oil; add shallot. Cook, stirring, until shallot
is golden. Add gherkins and capers; cook 1 minute. Stir in vinegar. Remove
from heat; add remaining 1 Tbsp olive oil and the herbs.
In hot ovenproof pan, heat small amount of vegetable oil. Add pork fillet;
cook until seared. Place in oven; bake 4 minutes or until cooked through.
Season with salt and pepper; let stand 3-4 minutes. Repeat as needed
with remaining pork filets.
2015
10
2014 Winning Recipe:
Chef Peter Christenson
TAS TE OF E LE G A NCE 2 014
11
CHEF STEVE GUSTAFSON
Earle Brown Heritage Center
6155 Earle Brown Drive
Brooklyn Center
Steve Gustafson comes from a family of
foodies. He has been with Flik International
(a sector of Compass Group) for 7 years.
Based at the Earle Brown Heritage Center,
he will do 90 to 100 weddings a year along
with many business conferences while
passionately focusing on local, sustainable,
100%-from-scratch cooking. Gustafson loves
to have dinner parties where he can get
more intricate with food, letting all his
creativity out.
2015
12
Pork Bulgogi
Created by Chef Steve Gustafson
Serves 10
12 medium scallions, white and green parts
cut into 3" pieces
1
⁄2 large yellow onion, halved and thinly
sliced
8 medium garlic cloves, crushed
2 (2") pieces gingerroot, sliced into
1
⁄4"-thick coins
1 cup Korean chile paste
1
⁄2 cup toasted sesame seed oil
1 cup soy sauce
⁄2 cup honey
⁄2 cup mirin
6 Tbsp Korean red chile powder
6 Tbsp toasted sesame seeds
6 Tbsp sugar
6 Tbsp rice wine vinegar
6 Tbsp lime juice
1 (5-lb) pork belly
1
1
To make marinade, in food processor, combine all ingredients except pork belly, salt and
black pepper; cover. Process 20 seconds or until blended but still chunky.
Cut pork belly in half horizontally for 2 large (2"-thick) steaks. Poke small holes into pork all
around each steak. Rub three-fourths of marinade all over steaks. Place steaks in plastic
resealable bag or large shallow bowl. Let marinate in refrigerator 24 hours. Refrigerate
remaining one-fourth of marinade.
Remove pork from refrigerator; let stand at room temperature 1 hour. Place pork in baking
dish, but do not rinse off marinade. (Discard any marinade remaining in bag.)
Prepare smoker for 250°F. Place pork in smoker with small amount of water in bottom to
steam; cover. Smoke 6 hours or until meat is falling apart.
Cool pork slightly; pull meat. Keep warm. Toss with remaining marinade or juices in bottom
of pan. Season with salt and black pepper.
PICKLED CUCUMBERS
1 hothouse cucumber, finely sliced
1
⁄2 Fresno chile, halved lengthwise, seeded if
desired and finely sliced
1 cup white vinegar
⁄4 cup sugar
1 tsp kosher salt
3
In medium bowl, toss together cucumber and chile.
In medium saucepan, combine vinegar, sugar, 1⁄2 cup water and the salt. Cook gently,
stirring, just until sugar and salt dissolve. Pour over cucumber and chile; marinate
15 minutes before serving.
GREEN ONION SPONGE
7 oz eggs
8.5 oz all-purpose flour
4 green onions, chopped
In deep container, combine all ingredients; puree with hand mixer until foamy. Transfer
mixture to Gourmet Whip Gun; refrigerate 30 minutes. Place CO2 cartridge in gun; shake
vigorously. Fill 12-oz plastic cup with small hole in bottom (use knife to poke hole) half-full
with charged foam. Microwave on HIGH 45 seconds. Cool; remove sponge carefully.
13
CHEF KRISTOPHER LANE
Minneapolis Hilton
1001 Marquette Avenue South
Minneapolis
Kristopher Lane has been cooking and
managing restaurants for nearly 10 years. A
graduate from the Culinary School of Hard
Knocks he began as a dishwasher working his
way through the ranks to become the current
Chef de Cuisine of Skywater Restaurant at
the Minneapolis Hilton. Lane’s training has
been under some great chefs and owners
from many local Twin Cities restaurants. His
creativity and passion for food comes from
growing up in a household that loved to cook
every day and made everything from scratch.
His true key to success in this industry has
always been surrounding himself with a team
of quality culinarians as passionate as he is.
2015
14
Tour of the Andes
Three-Part Plate
Created by Chef Kristopher Lane
Servings vary
PORK NECK AREPAS
Arepas (makes 16)
1 Tbsp kosher salt
1 lb precooked corn flour
3 Tbsp blended oil
In bowl, mix 4 cups warm water and the salt; slowly work in corn flour. Knead gently until
no lumps remain and dough is smooth. Let rest 5 minutes. Add oil; knead until combined.
Separate dough into 3-oz balls, then work into flattened patties about 3⁄4"-thick.
Heat convection oven to 400°F.
On hot plancha (Spanish flat-top grill), fry arepas in additional oil 5 minute on each side.
Transfer to sheet tray; bake 16-18 minutes.
Roast Pork Neck (makes enough for 40 servings)
1
⁄4 cup kosher salt
2 medium yellow onions, julienne
2 Tbsp ground cumin
20 lb pork neck bones
2 Tbsp ground coriander
6 cinnamon sticks
1 Tbsp crushed red pepper flakes
3 bay leaves
1
1
⁄2 cup minced garlic
⁄2 bottle South American Malbec wine
In roasting pan, layer onions; top with pork neck bones. Place cinnamon and bay leaves
around bones. In small bowl, mix garlic, salt, cumin, coriander and red pepper flakes;
rub over pork neck bones lightly. Pour wine and 2 cups water into pan; cover tightly with
aluminum foil. Roast 8 hours. Separate bones from meat; remove and discard bones,
onions, cinnamon and bay leaves. Shred meat.
1 Arepa (above), par sliced
3 oz Roast Pork Neck (above)
1
⁄2 oz pickled jicama
⁄2 oz pickled red onion
⁄2 oz crumbled queso fresco cheese
1
1
Stuff Arepa with Pork Neck meat; top with pickled jicama and onion. Finish with cheese.
PORK JOWL-STUFFED GREEN TOMATOES
Stuffing (makes enough to stuff 60 tomatoes)
10 cups cooked quinoa
5 lb pork jowl, pan-fried and diced
3 cups hominy
12 oz sheep milk cheese
3 cups diced green tomatoes
In bowl, mix all ingredients until combined.
Stuffed Tomatoes
1 green tomato, hollowed out
21⁄2-3 oz Stuffing (above), firmly packed
1 fresh flat-leaf parsley sprig
Heat convection oven to 350°F. Stuff tomatoes evenly with Stuffing.
Place on sheet tray. Roast 20-22 minutes. Garnish with parsley.
15
Chef Lane
MOJO PORK BUTT SLIDERS
Makes about 50
Pork Rub
⁄4 cup Worcestershire sauce
1 cup kosher salt
1
2 Tbsp pepper
1 (15-lb) whole pork butt
Marinade
5 cups blended oil
4 cups distilled vinegar
4 cups chopped garlic
1 cup chopped yellow onion
1 cup Sofrito mix
In bowl, mix all Rub ingredients. Coat pork butt with Rub; transfer to
roasting pan.
In food processor or blender, combine all Marinade ingredients and 1 cup
water; cover. Puree until smooth. Pour Marinade over pork; rotate pork
until entirely coated. Refrigerate 12 hours.
Heat oven to 250°F. Wrap pork tightly with aluminum foil; bake 91⁄2 hours.
Reduce oven temperature to 185°F; bake 2 hours longer. Remove and pull
pork meat; serve with drippings.
MOJO SAUCE
Makes 3 gallons
8 cups minced yellow onions
2 cups minced garlic
1 gallon blended oil
1 gallon lime juice
6 cups orange juice
6 Tbsp kosher salt
2 Tbsp pepper
2 Tbsp ground cumin
In sauté pan, heat small amount of oil over low heat; add onions and
garlic. Gently sauté, taking care only to soften, not brown.
In stockpot, combine 1 gallon oil, the lime juice, orange juice, 4 cups
water, the salt, pepper and cumin; add sautéed vegetables. Bring to a
simmer over medium heat; reduce heat to low. Cook 2 minutes or until
flavors are blended. Let stand at room temperature for service.
PORK BUTT SLIDERS
2 oz pulled Pork Butt
(recipe above), warmed
1 slider bun, split
⁄2 oz pickled red onion
⁄2 oz pickled cucumber
1
⁄2 oz Mojo Sauce (recipe above)
1
1
Place warm pulled pork on bun. Top with pickled onion and cucumber.
Finish with drizzle of Mojo Sauce. Plate to serve.
2015
16
Plating
On long rectangular plate, place 1 Pork Neck Arepa on left, 1 Pork
Jowl-Stuffed Green Tomato in center and 1 Pork Butt Slider on right.
17
CHEF MATTHEW LEPISTO
The News Room
990 Nicollet Mall
Minneapolis
Matthew Lepisto is a graduate of
the International Arts Institute of
Minnesota. As a student he worked
at The News Room as a line cook and
shortly after graduating was promoted
to sous chef. He has been featured
on Twin Cities Live for the Ellsworth
Big Cheese Challenge and was a
semifinalist at the 2014 Uptown Art
Fair culinary competition. Lepisto’s
daughter is his “chefing motivation”.
2015
18
A Falls Rememberance
Created by Chef Matthew Lepisto
Serves 4
This dish was created with flavors, aromas and ingredients to take you back to the
fall season. I hope you enjoy this dish as much as I enjoyed creating it and
documenting it for you.
Pork Dry Rub
⁄4 cup kosher salt
1
⁄4 cup pepper
1
⁄4 cup ground cinnamon
1
⁄4 cup ground cumin
⁄4 cup chili powder
⁄4 cup paprika
1
⁄4 cup packed brown sugar
1
1
1
In large bag (size of bread bag), combine all ingredients; tie shut. Shake to mix well. Spice
mix will be used as a rub for braising Pork Foreshank as well as seasoning Pork Belly Wild
Rice Hash (recipes below).
BRAISED PORK FORESHANK
This recipe and technique can be used for many cuts of pork.
Pork foreshanks
Pork Dry Rub (recipe above)
In large roasting pan, place pork; coat generously with Dry Rub. Add water to cover shanks;
cover pan. (If you do not have large enough lid, use aluminum foil.) Bake 8 hours or until
meat falls off bone. Reserve 3 cups for Pork Belly Wild Rice Hash.
CLARIFIED BACON STOCK
1 lb bacon
In large stockpot, combine bacon and 1 gallon water; cover. Simmer 1 hour, adding water
as needed to yield 5 cups. Strain bacon; freeze water. (The fat will rise to the top, so you will
need to skim fat off to reserve bacon water.)
BACON SYRUP
1 quart Clarified Bacon Stock (recipe above)
3
⁄4 cup corn syrup
⁄4 cup pancake syrup
1
In saucepan, combine all ingredients; bring to a simmer. Simmer until reduced to syrup
consistency. Use to glaze foreshank after braising but before plating. It could also be used
over French toast or ice cream.
19
Chef Lepisto
APPLE CRÈME ANGLAISE
1 cup packed brown sugar
1 Tbsp ground cinnamon
1 Tbsp ground cardamom
4 apples, cored and sliced
1 quart heavy cream
In large bowl, toss together brown sugar, cinnamon and cardamom;
add apples. Toss to mix. Spread apples in single layer on sheet tray;
bake 15 minutes or until apples caramelize like pie filling.
In pot, combine caramelized apples and cream; steep over low heat
1 hour. Strain apples; reserve for Pork Belly Wild Rice Hash (below).
Refrigerate before serving.
PORK BELLY WILD RICE HASH
Olive oil
1 cup wild rice
3 cups pork jus (reserved from
Braised Pork Foreshank above)
1
⁄2 cup pork belly
1
⁄2 cup diced butternut squash
Pork Dry Rub (recipe above)
to taste
1
⁄4 cup diced apple (reserved from
Apple Crème Anglaise above)
1
⁄4 cup sherry-infused cranberries*
Heat sauté pan; add small amount of oil. Add wild rice; toast lightly. Add
pork jus; simmer until liquid is absorbed. If too salty or rice is still hard,
add a bit of water and continue to simmer.
In separate pan, render pork belly until almost crispy. Add squash;
season with Dry Rub. Stir in apple, cranberries and wild rice; sauté about
5 minutes.
* In container, combine dried cranberries and sherry vinegar; cover.
Refrigerate 2-3 hours or until cranberries are rehydrated.
2015
20
In large saucepan, heat remaining 3 Tbsp oil over medium heat. Add garlic; sauté 3
minutes. Stir in rice; cook 2 minutes longer or until grains are toasted. Add Riesling;
cook until reduced. Add one-fourth of simmering stock; stir well. Cook gently until liquid
is absorbed. Stir in another ladleful stock. Cook, stirring and gradually adding stock, 15
minutes or until rice is tender and risotto is creamy. About 2 minutes before end of cooking,
stir in pancetta, onion, mascarpone and 2 Tbsp Parmesan. Adjust seasonings to taste.
Sprinkle with remaining 2 Tbsp Parmesan.
Minnesota’s Taste of Elegance Winners
1989 to 2014
2014 –Peter Christenson, Woolley’s Restaurant, Bloomington
Entrée: Pork Belly and Pickled Tongue Sandwich
2013 –Tony Beran, Lake Avenue Restaurant and Bar, Duluth
Entrée: Lipstick on a Pig
2012 –Tim Kovacs, Basil’s Restaurant & Marq VII Lounge,
Marquette Hotel, Minneapolis
Entrée: Pork Praline with Butternut Squash Puree Salted Pork
Rillettes with Winter Truffles
2011 –Jack Riebel, Dakota Jazz Club, Minneapolis
Entrée: Two Preparations of “Polynesian Pork” Cha Siu Pork
Loin, Kalua Pork Taro Cake Macadamia Nut
Kimchee and Star Anise Jus
2010 –David Vlach, Heidi's Minneapolis, Minneapolis
Entrée: Spiced Slow-Cooked Pork Shank with Gremolata and
Black Beluga Lentil Tomato Stew
2009 –Stephan Hesse, Oak Grill Restaurant, Macy’s, Minneapolis
Entrée: Malaysian Curry Pork Belly, Coquito Panna Cotta
and Steamed Buns
2008 –Tony Beran, Dakota Jazz Club, Minneapolis
Entrée: Pork Belly Wellington with Smoked Ham Hock and
Leek Ragout
2007 –Bryan Schouten, Brackett’s Crossing Country Club, Lakeville
Entrée: Tropical Braised Pork Nest with Pepper-Seared
Bone-in Pork Lion
21
CHEF BENJAMIN MCCALLUM
Three Sons Signature Cuisine
2322 Blaisdell Avenue South
Minneapolis
Benjamin McCallum is executive chef
and co-owner of Three Sons Signature
Cuisine, an upscale, by-design, catering
and event planning company. McCallum
is classically trained in French cuisine,
designing and executing menus for
clients with an emphasis on French
fusion in nearly every cultural cuisine
imaginable. McCallum takes pride
in training other chefs and always
strives to make food fun and decadent.
McCallum has performed many recipe
demonstrations on television, contributes
culinary articles to magazines and
cookbooks, and regularly teaches
cooking classes through his catering
business and at Kitchen Window,
located in Calhoun Square, Minneapolis.
2015
22
Pork Chops In Paradise
Created by Chef Benjamin McCallum
Serves 6
CRISPY ANCHO CHILE PORK CHOP
6 (8-oz) boneless pork chops
1
⁄2 cup ancho chile powder
1 cup whole or 2% milk
1 large egg
2 cups all-purpose flour
5 oz clarified butter
Place pork chops on cutting board. With meat tenderizer, pound pork until flat and thin.
Season pork with chile powder, salt and black pepper.
In medium bowl, whisk together milk and egg. Dip seasoned pork chop into egg wash to
fully coat; dredge in flour. Repeat with remaining pork chops.
Heat sauté pan over medium-high heat. Add clarified butter; heat until melted. Add
breaded pork chops; pan-fry until crisp and lightly browned. Transfer to baking pan; bake
3-5 minutes or until internal temperature is 140°F. Let stand 2 minutes before serving.
AVOCADO MASHED POTATOES
11⁄2 lb Yukon gold potatoes
1
⁄4 cup unsalted butter
2 jalapeño peppers, seeded and diced
3 green onions, sliced
2 avocados, pitted, peeled and diced
Juice of 1 lime
1
⁄4 cup chopped fresh cilantro
In pot of boiling water, cook potatoes until softened; drain. Cover potatoes; place in warm
oven or steam table to hold.
Heat sauté pan over medium heat. Add butter; heat until melted. Add jalapeños and
onions; sauté until softened. Transfer sautéed vegetables to potatoes; add avocados. Mash
until thoroughly combined. Finish with lime juice, cilantro, salt and black pepper. Serve hot.
BANANA MUSTARD
3 bananas, unpeeled
1
⁄3 cup whole-grain mustard
1
⁄3 cup Dijon mustard
2 Tbsp paprika
1 Tbsp roasted garlic
1 Tbsp cider vinegar
Place bananas on baking sheet; bake until softened and browned. Peel bananas; transfer
banana flesh and all juices to food processor. Add 1⁄2 cup water, the whole-grain and Dijon
mustards, paprika, roasted garlic and vinegar; cover. Puree until smooth. Transfer to storage
container; refrigerate until ready to use.
23
Chef McCallum
GRILLED PEACH-TOMATILLO SALSA
2 peaches, peeled, pitted
and sliced
3 tomatillos, peeled
1
⁄4 cup oil
1
⁄4 cup diced red onion
⁄4 cup diced red bell pepper
⁄2 jalapeño pepper, seeded
and diced
2 Tbsp chopped fresh cilantro
Juice of 1⁄2 lime
2 tsp sugar
1
1
Heat chargrill to high.
Coat peaches and tomatillos with oil, salt and black pepper. Grill until
peaches are marked and tomatillos are charred and softened.
In food processor, pulse tomatillos until broken down but still chunky.
Chop peaches into 1⁄4" pieces. In bowl, toss together peaches and
tomatillos. Add onion, bell pepper, jalapeño, cilantro, lime juice and sugar.
Season with additional salt and black pepper. Cover; refrigerate
until service.
CRISP TORTILLA STRAWS
4 (12") flour tortillas
Heat fryer to 350°F.
Slice tortillas into 1⁄2"-wide strips. Place tortilla strips at bottom of 8 x 1⁄4"
wooden dowel. Secure end of tortilla to dowel with twist-tie; wrap tortilla
around dowel in circular twisting pattern up dowel until completely
covered. Secure top of tortilla to dowel with another twist-tie. Repeat with
another 5 dowels for 6 total.
Place dowels in hot fryer; fry until golden brown and crispy. Remove from
oil; place on drip rack or paper towel to drain excess oil. Season tortilla
strips with salt and pepper while still hot. Remove twist-ties from ends of
tortillas. Carefully remove dowels. Hold tortilla strips at room temperature
until service.
2015
24
1989 to 2014
2006 –Ron Bohnert, StoneRidge Golf Club, Stillwater
Entrée: Par Three Pork Sampler
2005 –Paul Lynch, Radisson Plaza Hotel, Minneapolis
Entrée: Kula Braised Pork Shank, Sizzling Shoyu Vinaigrette
2004 –Brent Pilrain, The Grotto, Stillwater
Entrée: Pork Tre Maniera
2003 –Tarek Ibrahim, Dry Dock Café, Minneapolis
Entrée: The Wild Pork Nut
2002 –Kelley Flynn, Town and Country Club, St. Paul
Entrée: Asian Spiced Rack of Pork with Braised Shoulder and
Pickled Burdock Beggars Purse
2001 –Tim McCarty, Mayo Foundation House, Rochester
Entrée: Filet Mignon de Porc Crepinettes
2000 –Andre Halston, St. Paul Hotel, St. Paul
Entrée: Pumpkin Seed Crusted and Frenched Center Cut to
Bone Rib Chop
1999 –Tarek Ibrahim, Gibraltar Café and Catering, Minneapolis
Entrée: Pork Mejool
1998 –Ron Bohnert, Carousel Restaurant, St. Paul
Entrée: Basil Peppercorn Crusted Pork Shoulder with Pine
Nut, Spinach and Fortina Cheese Stuffing
25
CHEF TIM MCCARTY
May Foundation House/Sodexo
701 4th Street South West
Rochester
Tim McCarty is the Executive Chef
at the Mayo Foundation House in
Rochester. The Mayo Foundation
House is the former home of William
Mayo, one of the founders of the
world-renowned Mayo Clinic. It is a
working museum that is used for high
end fine dining. McCarty has 35 years
of culinary background. He has done
seminars, cooking demonstrations
and judging for many cooking contest.
McCarty has competed in many
culinary contest, from the Taste of
Elegance 7 times and the last 4 years
doing a Paella contest in San Antonio
TX. He also was the 1993 and 1998
ACF Chef of the year for southeastern
Minnesota. McCarty has done
many charity events with different
organizations such as We Can Ride,
March of Dimes and Gift of Life
Transplant House.
2015
26
Sous Vide Petit Boneless Shoulder Roast With Smoked Belly
and Butt Confit, Caramelized Onion, Apple And Port
Reduction, Butternut Squash Cambazola Risotto and
Bacon-Wilted Kale
Created by Chef Tim McCarty
Serves 6
SOUS VIDE PETIT BONELESS SHOULDER ROAST
1 ⁄4 lb boneless pork shoulder roast
2 oz apple cider
2 Tbsp seasoned salt
2 Tbsp packed brown sugar
2 Tbsp Dijon mustard
3
11⁄2 tsp cracked black pepper
3 roasted garlic cloves
2 fresh rosemary sprigs
4 slices apple
Inject pork roast with apple cider; rub with seasoned salt, brown sugar, mustard, pepper
and roasted garlic. Place rosemary and apple on top of pork. Seal in cryovac. Refrigerate
24 hours.
Set Sous Vide cooker to 140°F. Cook pork 6 hours; remove from bag. Heat pan; add pork.
Sauté until golden brown on each side. Slice to serve.
SMOKED BELLY AND BUTT CONFIT
2 lb pork belly
2 lb pork shoulder
1 cup bacon drippings
1 cup extra-virgin olive oil
1 bulb garlic
1
⁄4 cup seasoned salt
Prepare smoker. Smoke pork belly and pork shoulder 2 hours.
Heat pan; add pork. Sear until browned. Transfer pork to hotel pan; cover with bacon
drippings, oil, garlic and seasoned salt. Cover with parchment paper, then aluminum foil.
Bake 51⁄2 hours. Remove pork from oil; separate meat from fat. Shred pork. Toss with bit of
Pork Reduction (recipe below) just before serving.
CARAMELIZED ONION, APPLE AND PORT REDUCTION
2 Tbsp butter
1 large onion, julienne
4 oz julienne apple
2 cups port
11⁄2 cups pork stock 1 Tbsp packed brown sugar
In skillet, melt butter. Add onion and apple; sauté until onion is golden brown. Stir in port,
stock and brown sugar. Reduce until thickened.
27
Chef McCarty
BACON-WILTED KALE
4 oz bacon, diced
1 bunch kale, washed and chopped
1 Tbsp balsamic vinegar
Heat skillet; add bacon. Cook until fat is rendered and bacon is cooked
through. Add kale; sauté in bacon drippings until just wilted. Stir in
vinegar, salt and pepper.
BUTTERNUT SQUASH CAMBAZOLA RISOTTO
2 tsp butter
1 cup diced butternut squash
1 cup diced yellow onion
2 garlic cloves, minced
2 Tbsp extra-virgin olive oil
8 oz Arborio rice
21⁄2 cups pork stock, heated
1
⁄4 cup heavy cream
1
⁄4 tsp pepper
6 oz crumbled Cambazola cheese
In skillet, melt butter; add squash, onion and garlic; sauté 5 minutes.
Add oil and rice; sauté 2 minutes longer. Add hot stock a little at a time,
stirring constantly over medium heat. Cook until stock is incorporated; stir
in cream and pepper. Add cheese before serving.
2015
28
1989 to 2014
1997 –Robin Johnson, Knotts Camp Snoopy, Bloomington
Entrée: Rouladen of Pepper Pork Tenderloin on a Bed of
Black Bean Salsa with Grilled Vegetables
1996 –Julian Grainger, Carvers, Minneapolis
Entrée: Apple Rosemary Pork Tenderloin
1995 –Joseph Kaplan, 510 Restaurant, Minneapolis
Entrée: Bul go gi Marinated Pork Tenderloin Medallions
Topped with Tomato Chili Salsa, Fried Leeks
and Chives Sauced with Lemon Grass Ginger
Buerru Blanc
1994 –Ernst Konrad, Basil’s, Minneapolis
Entrée: Sesame Fried Pork Tenderloin Stuffed with Cheddar
Cheese on Lemon Grass Concasse
1993 –Kevin Cullen, Goodfellow’s, Minneapolis
Entrée: Red Chile Seared Tenderloin with Tangerine Curry
Sauce and Wild Rice Stir-fry
1992 –John Schumacher, Schumacher’s of New Prague
Entrée: Pork Medallions with Pink Peppercorn Sauce
1991 –Not Available
1990 –Sandra Berg, Carlson-Siegel, St. Louis Park
Entrée: Strawberry Pepper Pork Lisone
1989 –Byron Korus, St. Paul Airport Hilton, Bloomington
Entrée: Pork Loin Minnesota with Zinfandel Beet Sauce
29
CHEF RAFAEL PEREZ
Saint James Hotel
406 Main Street
Red Wing
Rafael Perez is the Food and Beverage
Director and Executive Chef for the
historic Saint James Hotel in Red Wing.
A native of Mexico City, Perez has
a degree in business management
and studied at Le Cordon Bleu, USA
and Paris. He has since worked at
restaurants in France, Italy and Spain.
Although he had traveled to Europe
on a one-way ticket, never intending
to make his way back, he decided to
move to Minnesota for his wife. Here,
he has cooked at W.A. Frost, California
Café, the Dakota Bar & Grille and
several country clubs, including
Hastings Country Club, Midland Hills
Country Club and Northfield Golf Club
before he landed at the Historic Saint
James Hotel.
2015
30
Agave-Glazed Pork Cheeks with Mole Flavors
Created by Chef Rafael Perez
Serves 6
Kabocha Squash, Wild Foraged Mushroom Tamales, Salt-Cured and Grilled Cactus Paddles,
Crispy Coffee-Dusted Shallots
PORK CHEEKS
2 garlic cloves, roasted in husk and peeled
1 Tbsp ground toasted coriander
1 Tbsp chopped fresh oregano or
1 tsp dried
1 tsp ground toasted cinnamon
1 tsp kosher salt
⁄2 tsp cracked black pepper
2 dried Guajillo chiles, seeded, toasted and
soaked in hot water 15 minutes
6 pork cheeks
6 banana leaves
2 quarts hot dark pork stock or rich
chicken stock
1
In high-speed blender, combine roasted garlic, vinegar, coriander, oregano, cinnamon, salt,
black pepper and Guajillos; puree until smooth. Strain through medium sieve.
Clean and portion pork cheeks; transfer to nonreactive container. Pour garlic mixture over
pork cheeks; rub thoroughly. Cover; refrigerate at least 6 hours.
Cut banana leaves in squares large enough to cover each pork cheek. Place pork in middle
of banana leaves; fold all sides to cover pork all around. Place pork-banana leaf bundles on
top rack in 4"-deep nonreactive baking pan. Pour hot stock into pan, ensuring it does not
touch pork bundles. Cover with aluminum foil. Bake 5 hours. Cool bundles 15-20 minutes
before plating.
AGAVE GASTRIQUE
8 oz agave nectar
8 oz Noble Wite bourbon vinegar
2 oz peeled gingerroot
1 bay leaf
1 whole clove
In nonreactive pan, combine all ingredients. Bring to a boil; reduce heat. Simmer until
reduced by half. Strain before using, discarding solids.
KABOCHA SQUASH PUREE
1 cup Mexican piloncillo or packed
brown sugar
3 Tbsp grapeseed oil
1 Tbsp chipotle chile powder
1 kabocha squash, halved and seeded
1 cup vegetable broth
In bowl, mix piloncillo, oil and chipotle powder; rub squash on both sides with oil mixture.
Place squash cut-side-down on parchment paper. Bake 30 minutes or until squash is
softened, golden and caramelized. Spoon flesh from squash; transfer to high-speed blender.
Add broth; puree until blended.
31
Chef Perez
WILD FORAGED MUSHROOM TAMALES
8 (5") squares banana leaves
1 lb soft tamale dough
1 lb foraged mushrooms
3 Tbsp sautéed diced onion
Smoked sea salt to taste
Prepare stovetop steamer with insert.
Lay banana leaf squares on cutting board; place 2 oz tamale dough in
middle of each. Top evenly with mushrooms, onion and salt. Wrap each
bundle to resemble gift package. Steam all packets 40 minutes.
CACTUS PADDLE
1 cactus paddle
3 Tbsp kosher salt
1 tsp grapeseed oil
Juice of 1 lime
Wash cactus paddle in fresh water; rub well with some of salt. Let stand
30 minutes.
Prepare grill. Brush cactus paddle with remaining salt; rub with oil.
Grill 1 minute on each side. Let rest briefly. Cut cactus into small cubes.
Sprinkle with lime juice.
CRISPY COFFEE-DUSTED SHALLOTS
2 large shallots, sliced and
rings separated
1 Tbsp all-purpose flour
11⁄2 tsp finely ground
espresso beans
1 tsp ground cumin
⁄2 tsp chili powder
1
⁄2 tsp garlic powder
1
⁄2 tsp kosher salt
1
In nonreactive bowl, combine all ingredients; mix well. Fry in 350°F oil;
drain on paper towels.
2015
32
MOLE
3 quarts chicken broth
5 medium tomatillos, husked, rinsed
and roasted
11⁄3 cups toasted sesame seeds
1 cup roasted peanuts
1 cup roasted pumpkin seeds
1 cup roasted unskinned almonds
1 cup raisins, rehydrated in water
2 oz each dried mulato, ancho and pasilla
chiles, stemmed, seeded and torn into
large flat pieces
2 oz Mexican chocolate mole or other
semisweet chocolate, chopped
8 roasted garlic cloves
2 slices firm white toast
1 tsp Mexican canela or ground cinnamon
1
⁄2 tsp pepper
1
⁄2 tsp ground anise seeds
1
⁄4 tsp ground cloves
Salt to taste
In heavy-bottom pot, combine all ingredients except salt; bring to a simmer. Simmer
30 minutes. Transfer mixture to high-speed blender; puree until smooth. Strain through
fine-mesh chinois. Season with salt and additional black pepper.
Plating
Place Squash Puree on base of plate; spread even layer across. Glaze Pork Cheek with
Agave Gastrique; top with crushed peanuts and sesame and pumpkin seeds. Place
Mushroom Tamale on side of cheeks; top with cold Cactus Paddle. Spoon Mole over sauce
in water-drop shape. Garnish with thin slices of breakfast radish, Crispy Shallots and cilantro
flower sprouts.
33
CHEF CHARLES PLAETZ
Minneapolis Golf Club
2001 Flag Avenue South
St. Louis Park
Charles Plaetz developed a love for the
culinary arts at a young age. In middle
school, he created a plan highlighting
all necessary steps to becoming an
Executive Chef. After graduating high
school, Plaetz received his Culinary Arts
Degree from Le Cordon Bleu, College
of Culinary Arts. After his externship,
Plaetz was hired at the Edina Country
Club. He then went on to develop his
career and eventually took over as
executive chef, at Northfield Golf Club.
Plaetz is currently the Executive Chef at
the Minneapolis Golf Club.
Plaetz resides in Northfield with his wife
Heather, and their two daughters.
2015
34
Pork Ramen
Created by Chef Charles Plaetz
Serves 4-6
Pork Broth
1
⁄3 cup canola oil
1 lb pork belly
1 lb chicken necks
1 lb pigs’ feet
2 yellow onions, julienne
⁄3 cup soy sauce
2 oz gingerroot, peeled and thinly sliced
2 oz kombu
2
In pressure cooker, heat oil over high heat until it begins to shimmer but does not smoke.
Add pork belly skin-side-down; cook 5-8 minutes or until skin is golden brown. Flip pork belly
over; add chicken necks, pigs’ feet, onions, soy sauce, gingerroot, kombu and 81⁄2 cups water.
Cook according to pressure cooker manufacturers’ directions 1 hour.
Transfer pork belly to shallow baking dish to cool. Strain liquid through fine-mesh strainer;
discard solids. Refrigerate broth until ready to use.
BLUTNUDELN (BLOOD PASTA)
5 oz rye flour
5 oz “00” flour
Salt to taste
1 large egg
23⁄4 oz pork blood
In large bowl, whisk together rye and “00” flours and salt. Make well in center of flour; crack
egg into well. Pour in pork blood; stir with fork until dough is shaggy mass. Knead dough
in bowl (It will be sticky at first, but will smooth out as you knead.), then on floured work
surface. Knead 5 minutes. Wrap dough in plastic wrap; let stand at room temperature
2 hours or refrigerate up to 1 day.
YUZU VINAIGRETTE
1 cup yuzu juice
3
⁄4 cup grapeseed oil
1
⁄4 cup soy sauce
2 tsp freshly ground pepper
2 tsp minced garlic
In bowl, whisk together all ingredients to combine.
35
Chef Plaetz
CRISPY PIG EARS
Braised Pigs’ Ears
2 fresh pigs’ ears
1 carrot, large dice
1
⁄2 leek, large dice
1 shallot, large dice
6 black peppercorns
1 bay leaf
1 fresh thyme sprig
Crumb
1 cup all-purpose flour
2 large eggs, beaten with
1 cup whole milk
Japanese breadcrumbs (panko)
Vegetable oil
Wash pigs’ ears; transfer to pan of cold water. Bring to a boil; boil
3 minutes. Remove from heat.
In separate pan, combine carrot, leek, shallot, peppercorns, bay leaf and
thyme; add pigs’ ears. Cover with water; simmer over medium-low heat
2-3 hours or until knife passes through pigs’ ear easily. Remove ears
from pan; place between two sheets greaseproof paper. Press down with
weights. Discard solids in pan.
Once cool, slice pigs’ ears into julienne strips. Prepare 3 bowls with flour,
eggs mixture and panko. Dust each strip of ear in flour, egg mixture and
finally panko.
Heat oil to 350°F; deep-fry pigs’ ears until golden brown.
PICKLED THAI CHILES
1 cup water, piping hot from tap
1
⁄2 cup black vinegar
6 Tbsp sugar
21⁄4 tsp kosher salt
4 cups Thai chiles
To make brine, in bowl, combine hot water, vinegar, sugar and salt; stir
until sugar is dissolved.
Pack chiles into quart container. Pour brine over chiles; refrigerate at least
1 week.
Plating
Garnish servings with micro cilantro, daikon radish and quail eggs.
2015
36
Special Thanks
Wine service and selection by
Morgan Creek Vineyards and
Saint Croix Vineyards
37
CHEF BRETT RIST
Chianti Grill
14296 Plymouth Avenue South
Burnsville
Brett Rist is a graduate from Le Cordon
Bleu. Rist started at Chianti Grill in
2006 as a part time line cook and
through his time and efforts worked
his way up and now is the executive
chef. Rist grew up on a farm outside of
Prior Lake and still can be found most
summers at his grandfather’s bailing
hay, tending cattle or helping out with
the many challenges that happen on
any given day. Rist strives for locally
sourced products when available.
Whether ordering, menu planning or
coaching staff Rist is at home in
a kitchen.
2015
38
Guanciale Polenta Braised Pork Sirloin with Rosemary Cream
Created by Chef Brett Rist
Serves 6-8
GUANCIALE POLENTA
⁄2 lb Guanciale, diced
11⁄2 cups buttermilk
1 cup chicken stock
1 cup corn grits
2 tsp salt
1 tsp pepper
4 cups grated Parmesan cheese
1
In sauté pan, cook Guanciale until crispy. In medium saucepan, combine buttermilk, stock,
grits, salt and pepper. Bring to a simmer; cook 10-15 minutes. (Some grits may require
longer cooking and more liquid.) Stir in Guanciale and cheese.
Heat oven to 350°F. Spread polenta mixture evenly on sheet pan; bake 15 minutes. Cool or
use cookie cutter for desired shapes.
BRAISED PORK SIRLOIN
4 lb pork sirloin roast
6 Tbsp kosher salt plus more to taste
3 Tbsp pepper plus more to taste
3 cups white wine
3 Tbsp crushed red pepper flakes
Coat pork roast generously with salt and black pepper. In cast-iron pan, sear roast on
all sides.
Transfer pork roast to large saucepan; add enough water to cover pork. Add wine, red
pepper flakes and remaining 6 Tbsp salt and 3 Tbsp black pepper. Simmer roast 5 hours.
ROSEMARY CREAM
3 cups heavy cream
1 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp salt
2 Tbsp fresh rosemary leaves
In double-boiler, heat cream to just below a simmer. Add cheese, garlic powder and salt;
whisk to thicken. Stir in rosemary.
Plating
Grill 1 slice Polenta; place center plate. Top with 3 oz Braised Pork Sirloin and 2 oz Rosemary
Cream. Garnish with 1 oz of your favorite marinara sauce and fried prosciutto.
39
CHEF RYAN SCHWEIZER
Axel’s Charhouse
2540 Cleveland Avenue North
Roseville
Ryan Schweizer has been working in
the hospitality industry for 22 years.
Schweizer loves to explore with fresh,
new, exciting and different ingredients.
He has two young, energetic, wonderful
children and a beautiful wife. They
like to go out and try new restaurants
and check out local flavors. Schweizer
is executive chef at Axel’s Charhouse
attached to the Radisson hotel in
Roseville. He has worked all over
the twin cities in restaurants such as
Cafe Un Deux Trio, Cafe Barbette,
Sidneys, Lancer Hospitality and other
fine restaurants.
2015
40
Braised Pork Shoulder
Created by Chef Ryan Schweizer
Serves 8
3-5 lb bone-in pork shoulder
4-6 cups pork or chicken stock
2 cups vegetable oil
1 1⁄2 cups white wine
1 (12-oz) can cola
1 cup cherry juice
1
⁄2 cup Dijon mustard
1
1
⁄4 cup fresh thyme leaves
3 Tbsp dried oregano
3 Tbsp cumin seeds
3 Tbsp chili powder
2 Tbsp salt
2 Tbsp chipotle powder
1 fennel bulb, minced
1 small bulb gingerroot, minced
1 white onion, coarsely chopped
5 garlic cloves
Cut pork shoulder against grain into 4 or 5 pieces. In 5" braising pan, combine 4 cups
stock, the pork and all remaining ingredients, making sure liquid covers pork. Cover with
ovenproof lid or aluminum foil. Bake 21⁄2 hours; remove from oven to ensure pork is still
covered with liquid. If not, add more stock to cover. Return to oven; bake 45 minutes longer
or until pork is tender but not quite falling apart. Remove from braising liquid; let stand
30 minutes. Slice to serve.
41
CHEF KEN STONE
Machine Shed Restaurant
8515 Hudson Boulevard
Lake Elmo
Ken Stone is the executive chef at the
Machine shed in Lake Elmo. Stone
started his career at the age of 15
working in the kitchen. He has many
years of experience working in various
kitchens from corporate to small family
businesses. Stone graduated from
St. Paul College with an A.A.S degree in
culinary arts. The best thing about being
a chef is the freedom to create food
into works of art. Stone has two children
Savannah and Shannon.
2015
42
SMOKED STUFFED PORK MEATLOAF
Created by Chef Ken Stone
Serves 16-20
CHIPOTLE BBQ SAUCE
1 Tbsp vegetable oil
2 yellow onions, chopped
1 tsp minced garlic
16 oz tomato ketchup
2 cans chipotle chiles en adobo, minced
4 oz brown sugar
1 Tbsp Worcestershire sauce
1
⁄2 tsp pepper
In saucepan, heat oil over low heat; add onions and garlic. Cook, stirring, until onions are
clear. Stir in remaining ingredients and 1⁄2 cup water; simmer until thickened.
MEATLOAF
1 lb pancetta
2 red bell peppers, seeded
1 yellow onion
4 lb ground pork
11⁄2 cups old-fashioned rolled oats
1 cup Chipotle BBQ Sauce (recipe above)
4 large eggs
2 Tbsp fresh oregano leaves
1 Tbsp fresh rosemary leaves
6 oz thinly sliced prosciutto
4 Ovolini mozzarella cheese balls, cut in half
Prepare smoker for 250°F without adding smoke chips.
In food processor, mince pancetta; remove from processor bowl. In same processor, process
bell peppers and onion to small dice. Transfer ground pork, pancetta, bell peppers, onion,
oats, BBQ Sauce and eggs to 16-quart or larger mixer. Beat on low speed 3 minutes.
Meanwhile, mince oregano and rosemary. Add to pancetta mixture, ensuring pork is still
cold and malleable.
Lay out 2 (3-lb) lumps pork mixture on parchment paper; pack together tightly. With rolling
pin, roll flattened loaves evenly. Lay prosciutto evenly across meatloaf with about
2" meatloaf border. Lay mozzarella balls on top of prosciutto, 4 halves to each loaf.
Carefully wrap meatloaf and prosciutto around mozzarella balls; seal well. Pack tightly
again. Place loafs in 4" stainless-steel third-pans.
Add smoke chips to smoker. Add meatloaves; close smoker. Smoke 11⁄2-2 hours or until
internal temperature of pork is 165°F. Drain excess fat from pans; let rest 15 minutes. Cut
into 11⁄2-2" (4-oz) slices.
43
Chef Stone
PUREE
8 parsnips, peeled and
coarsely chopped
1
⁄2 cup pistachio nuts
Extra-virgin olive oil as needed
1 lb pancetta
Melted butter as needed
Boil or steam parsnips until softened.
Heat oven to 350°F. In bowl, toss together pistachios and oil. Spread
evenly on baking sheet; roast 4 minutes.
In sauté pan, render pancetta, leaving crispy bits in drippings.
In food processor, combine parsnips, pistachios and pancetta. Puree,
adding melted butter, until smooth. Transfer mixture to saucepan; hold
warm until service.
Garnish
Smoked pork skins or pork rinds
Roasted red bell pepper rings
Chipotle BBQ Sauce (recipe above)
Fresh rosemary leaves
Carefully cut pork skins into 2 x 1⁄8" strips. Chargrill bell pepper rings
lightly to form char marks. Place BBQ Sauce in squeeze bottle for garnish.
Plating
Place 3 oz Puree on plate; make bed about 4-5" wide. Place Meatloaf in
center; top with 1 bell pepper ring. Build pork-skin teepee inside pepper
ring. Ring BBQ Sauce around Puree, placing 3 progression dots from large
to small 8 times around plate. Place rosemary leaves between progression
dots. Drizzle small amount of BBQ Sauce over Meatloaf and pork skins.
2015
44
Special Thanks
Taste of Elegance Pork Sponsor
Taste of Elegance
Chef’s Gift Sponsor
Taste of Elegance Wine Sponsors
Taste of Elegance Live Video Feed
45
CHEF STEPHEN TROJAHN
GastroTruck
2400 University Avenue NE
Minneapolis
Stephen Trojahn, owner of
GASTROTRUCK, has over 20 years of
culinary experience throughout the
United States, Jamaica and Puerto Rico.
He is passionate about showcasing the
best that nature has to offer in every
season. Trojahn draws inspiration from
his many travels around the world
and the delicious local products that
Minnesota brings to the table.
2015
46
“Pasta” Carbonara
Created by Chef Stephen Trojahn
Serves 4
Pig-Ear Pasta, Carbonara-style Sauce, Bacon Fat-Poached Egg Yolks,
Crispy Ears, Micro Celery Greens
2 Tbsp olive oil
8 oz Pork Jowl Bacon, cut into 1⁄2" cubes
(recipe below)
1
⁄2 cup pork stock (from Pig-Ear Pasta)
1 lb Pig-Ear Pasta (recipe below)
11⁄4 cups freshly grated ParmigianoReggiano cheese, divided
5 large eggs (4 yolks reserved for Bacon
Fat-Poached Egg Yolks), lightly whisked
Salt and freshly ground pepper to taste
4 large Bacon Fat-Poached Egg Yolks
(recipe below)
In 12- to 14" sauté pan, heat oil and bacon over medium heat; cook until bacon renders its
fat and is crispy. Remove bacon from pan, but do not drain drippings. Add stock and Pig-Ear
Pasta to pan; cook, stirring constantly, 1 minute. Remove from heat. Add 1 cup cheese, the
egg mixture (5 whites and 1 yolk), bacon and pepper; toss until mixed well. Season with salt
if needed.
Divide Pasta evenly among 4 warmed serving bowls. Make “nest” in center of each; gently
drop Bacon Fat-Poached Egg Yolk into each nest. Season yolks with additional pepper;
sprinkle with remaining 1⁄4 cup cheese. Serve immediately.
PIG-EAR PASTA
4 pigs’ ears
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
1 cup dry white wine or vermouth
3 garlic cloves, chopped
2 tsp salt
1 tsp pepper
1 tsp whole coriander
1 tsp crushed red pepper flakes
5 fresh thyme sprigs
3 fresh sage leaves
1 whole star anise
1 quart pork stock
Clean pigs’ ears by shaving or burning any hair present. Bring large pot of salted water to a
boil. Add ears; boil 2-3 minutes. Remove ears from pot; discard water.
In medium pot, arrange pigs’ ears; add remaining ingredients except stock. Add enough
stock to cover ears. Bring to a boil; reduce heat to low. Simmer uncovered 21⁄2 hours or until
ears are very tender and easily pierced through with fork.
Remove pigs’ ears from stock; cool. Cut cooled ears into 1⁄4" slices. Set aside 2-4 slices for
fried garnish (below). Strain vegetables from stock, reserving stock for pasta sauce.
47
Chef Trojahn
PORK JOWL BACON
Cure
8 oz salt
11⁄2 oz pink salt
61⁄2 oz dextrose (available online)
5 fresh thyme sprigs
1 fresh thyme sprig
1 fresh sage sprig
11⁄2 tsp ground coriander
11⁄2 tsp black peppercorns
1 tsp crushed red pepper flakes
2 bay leaves, crushed
2 allspice berries, cracked
1 lb pork jowl
In food processor, combine all Cure ingredients; pulse until combined.
Coat pork jowls completely with Cure; refrigerate, turning daily, 10 days.
Rinse cure off with cold water. Refrigerate uncovered 1 hour or until dry.
Prepare smoker for 250°F with applewood. Smoke pork until internal
temperate of meat is 150°F. Refrigerate to cool completely.
BACON FAT-POACHED EGG YOLKS
1 cup rendered bacon fat
4 egg yolks
Heat water bath to 144°F/62°C-149°F/65°C. (The lower the temperature,
the runnier the yolk.)
Find small, deep tray or loaf pan, ideally with lip and flat bottom that will
fit in water bath. Fill pan with warmed bacon fat.
Slip egg yolks into fat to ensure each yolk is covered. Gently stir fat,
moving spoon between yolks to coat each yolk. Take care not to crowd
pan as you need room to stir and you’ll be better able to tell if a yolk
breaks and remove it without ruining others.
Set pan in water bath so water is above level of oil but not spilling
into pan. Tape pan into place. Cover pan with aluminum foil or lid;
cook 1 hour.
Garnishes
Oil for frying (335°F)
Pig Ears (from Pig-Ear Pasta above)
Equal parts all-purpose flour
and cornstarch
Micro celery greens
In pot, heat oil. Toss Pig Ears in flour mixture. Gently slip into hot oil; fry
2-3 minutes or until ears are golden brown and crispy. Very carefully stir
ears around in pot so slices won’t stick to one another. Remove ears from
oil with slotted spoon; place on paper towel. Season with salt and pepper.
Top with celery greens. Serve immediately.
2015
48
49
CHEF JOSH VOGE
Urban Eatery
2730 West Lake Street
Minneapolis
Josh Voge has had a long term
relationship with cooking. He started
working in kitchens when he was 15
years old. Since then he has done
everything from washing dishes to
becoming executive chef. He has a
love for cooking from scratch using the
best ingredients he can find. Voge has
had the honor of learning many of his
talents from working with a few great
chefs, such as Jim Kyndberg of the
Bayport Cookery and JP Samuelson at
Soprano’s Kitchen. Voge attributes much
of his knowledge of food to having the
opportunity of working with these
top-notch chefs. If asked, he would say
that the dish on his menu right now that
best describes his style would be the
House Smoked Pork Chop.
2015
50
Piggy Patty
Created by Chef Josh Voge
Serves 20
5 lb smoked pork shoulder
2 cups fine dice green apples
2 cups fine dice celery
2 cups thinly shaved fennel
11⁄2 cups mashed boiled russet potatoes
3 large eggs, beaten
1
⁄2 cup cider vinegar
⁄4 cup BBQ spice mix
2 Tbsp chopped fresh oregano leaves
11⁄2 Tbsp kosher salt
1 tsp cayenne pepper
Egg wash
Crumbled potato chips
1
Pull smoked pork shoulder into big pieces.
In bowl, mix apples, celery, fennel, warm potatoes, eggs, vinegar, BBQ spice mix, oregano,
salt and cayenne. Gently fold in pork, taking care not to pull pork apart. Portion into 6-oz
patties; dip in egg wash. Coat in crumbled potato chips. Transfer patties to baking sheets.
Bake 10 minutes.
51
2014 TASTE OF ELEGANCE
WINNING CHEF & RECIPE
CHEF PETER CHRISTENSON
Medina Country Club
400 Evergreen Road
Medina, MN
Peter Christenson is the executive
chef at Medina Country Club. He is a
graduate of the Culinary Institute of
America and is an American Culinary
Federation certified executive chef.
His career includes executive chef at
Tri-City Restaurants in Bloomington,
executive chef at Mendakota Country
Club in Mendota Heights and sous
chef for the Golden Valley Country
Club in Golden Valley. Christenson
is an award winning chef that
continuously strives to increase
customer loyalty.
2015
52
Created by Chef Peter Christenson
Servings Vary
PORK BELLY
Serves 15
1 (4- to 5-lb) pork belly
Plump Chef original seasoning
1 yellow onion, chopped
3 carrots, chopped
6 ribs celery, chopped
2 cups apple juice
Trim pork belly; score fat side in diamond pattern. Season liberally with Plump Chef
seasoning; marinate overnight.
In large roasting pan, layer vegetables. Place pork, skin-side up, over vegetables. Add 3 cups
water and the apple juice. Cover; bake about 4 hours. Let stand until cool enough to handle.
Place pork, skin-side down, in pan; strain pan juices over. Let marinate overnight.
BRINED PORK TONGUE
Serves 16
2 cups kosher salt
1
2 Tbsp pink salt
1 tsp mustard seeds
1 tsp black peppercorns
1
⁄2 tsp ground ginger
12 juniper berries
8 whole cloves
2 bay leaves, broken
1 cinnamon stick, broken up
8 pork tongues, cleaned thoroughly
1 onion, quartered
1 carrot, rough chopped
1 rib celery, coarsely chopped
1 quart pork stock
In pot, combine 2 quarts water, the kosher salt, brown sugar, pink salt and spices; cook until
salt and brown sugar have dissolved. Cool; add pork tongues. Submerge pork tongues in
brine; marinate 7 days.
Rinse marinated pork; add vegetables. Simmer in pork stock until pork is fork-tender.
CRANBERRY RELISH
Serves 8
2 cups apple cider
2 cups fresh cranberries
1
⁄2 cup late-harvest Riesling wine
⁄2 tsp ground cardamom
⁄2 tsp kosher salt
1
1
In saucepan, bring all ingredients to a simmer. Remove from heat; let stand 10-15 minutes.
53
Chef Christenson
SAUTÉED NAPA CABBAGE
Serves 8
1 head Napa cabbage, chiffonade
Butter
1 Tbsp Pear Mostarda
In large pot of boiling water, blanch cabbage 1 minute; shock in ice water.
In large sauté pan, melt butter. Add blanched cabbage, salt and pepper.
Stir in Pear Mustardo.
APPLE MAPLE BACON GLAZE
Makes 1 cup
6 slices peppered bacon, small dice
2 cups fresh apple cider
1
⁄2 cup real maple syrup
In thick-bottomed pot, cook bacon until crispy. Deglaze bottom of pot
with apple cider. Stir; cook over medium heat until reduced to 1⁄2 cup. Add
maple syrup; cook and stir until bubbly. Remove from heat to cool. Puree
when cool enough.
Plating
Remove outer layer from pork tongue; slice meat. Heat tongue in
poaching stock.
Cut pork belly into desired shape; slice down middle. On 325°F griddle or
nonstick pan, cook pork belly until golden brown.
Cook Napa cabbage. Heat cranberry relish and apple maple bacon glaze.
Arrange half of pork belly on plate; add cabbage, tongue and relish. Top
with other half of pork belly. Drizzle with apple maple bacon glaze. May
decorate plate with glazes, as well.
2015
54
TAS TE OF E LE G A NCE 2 014
55
The Taste of Elegance recipe booklet is published on the behalf of
Minnesota’s pork producers by the Minnesota Pork Board
and the Pork Checkoff.
MINNESOTA PORK BOARD
151 Saint Andrews Court, Suite 810 • Mankato, MN  56001
Phone 507.345.8814 | Email: [email protected]

2015 - Mnpork.com - Minnesota Pork Board

Transcription

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