Thai Green Curry of Pork with Vegetables

Portions: 12 Portion size: 7 oz (200g)

U.S.

Metric

Ingredients

I

2 floz

60 mL

Vegetable oil

1.

2 lb

1 kg

Boneless pork loin, cut into thin slices

2.

1 lb

500 g

Bok choy, cut into 1-in. (2.5-cm) pieces

10 oz

300 g

Yellow summer squash, sliced

8 oz

250 g

Green bell pepper, medium dice

3.

6 oz

180 g

Shiitake mushrooms, sliced

4.

1 tbsp

15 mL

Garlic, chopped

12

12

Scallions, sliced

18 floz

550 mL

Thai Green Curry Sauce (p. 194), hot

Thai Green Curry of Pork with Vegetables

Heat half the oil in a large sauté pan or wok. Over high heat, stir-fry the pork just until it loses its pink color. Cook it in several batches if necessary. Remove from pan.

Add the rest of the oil to the pan. With the pan still over high heat, add the bok choy, squash, peppers, mushrooms, garlic, and scallions. Stir-fry for a few minutes, keeping the vegetables crisp. Return the pork to the pan and add the sauce. Simmer until the pork is cooked through. Serve immediately with steamed rice.

Per serving:

Calories, 250; Protein, 18 g; Fat, 19 g (64% cal.); Cholesterol, 40 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 310 mg.

Note: This method of making a curry is designed for advance preparation and quick, last-minute cooking. A more traditional method is to make the sauce as an integral sauce. Stir-fry the meat and vegetables, add curry paste (see sauce recipe, p. 173), and cook until aromatic. Add the coconut milk, other liquids, flavorings, and any other ingredients indicated in the sauce recipe, and finish cooking.

Entrecôte Sauté Bordelaise (Sirloin Steak with Red Wine and Shallot Sauce)

Portions: 12 Portion size: 1 steak, 6 oz (175 g) 3 floz (95 mL) sauce

U.S.

Metric

Ingredients

12

12

Strip loin steaks, 6-7 oz

(180-200 g) each

5 floz

150 mL

Oil

3 oz

90 g

Butter

1 lb 4 oz

600 g

Shallots, chopped fine

1 pt4floz

600 mL

Red wine

21/2 pt

1.2 L

Brown stock

to taste

to taste

Salt

to taste

to taste

Pepper

1'/2 oz

50 g

Butter (optional)

5 oz

150 g

Bone marrow, poached

and diced (optional)

1 oz

30 g

Chopped parsley

Per serving:

Calories, 400;

Protein, 29 g; Fat, 27 g (61% cal.); Cholesterol, 90 mg; Carbohydrates, 9 g; Fiber, 0 g; Sodium, 135 mg.

Per serving:

Calories, 400;

Procedure

Season the steaks and sear in a hot sauté pan with the oil. Cook until rare and rest the steaks in a warm place. Degrease the pan.

For the sauce, add the first quantity of butter to the pan and gently sauté the shallots until lightly golden. Add the wine and reduce by 90 percent. Add the stock and continue to reduce by another 50 percent.

Season the sauce to taste with salt and pepper and, if desired, finish with the second amount of butter to add a gloss to the sauce.

Rewarm the steaks and place on hot plates with the sauce around. Place the warm diced bone marrow on top of the steaks and garnish with chopped parsley.

Protein, 29 g; Fat, 27 g (61% cal.); Cholesterol, 90 mg; Carbohydrates, 9 g; Fiber, 0 g; Sodium, 135 mg.

Côte de Veau Grandmère (Veal Chops with Bacon, Mushrooms, and Onions)

Portions: 12 Portion size: 1 chop, 5 oz (150g) vegetable garnish

U.S. Metric Ingredients

■ Procedure

1 lb 5 oz 650 g Pearl onions 1 oz 30 g Butter 1 tbsp 15 g Sugar

1. Peel the pearl onions and place in a pan large enough to cook in a single layer.

2. Add the butter and sugar and add enough water to cover. Cover with a round of parchment paper and cook until all the water has evaporated and the onions are coated with a fine glaze. Continue cooking, constantly moving the onions until they are evenly colored.

1 lb 2 oz 550 g Slab bacon 1 oz 30 g Butter

3. Cut the bacon into small cubes. Blanch in water and drain.

4. Brown in melted butter.

1 oz 30 g Butter 1 lb 5 oz 650 g Button mushrooms

5. Heat the butter and cook the mushrooms until the liquid has evaporated. Strain and set aside.

4 lb 1.8 kg Potatoes 8 floz 250 mL Oil 1V2 oz 45 g Butter to taste to taste Salt

6. Tourné the potatoes into small olive shapes. Rinse and pat dry.

7. Cook in very hot oil, moving often. After about 5 minutes, add the butter to finish cooking. (Adding the butter too early will soften the potatoes and make them stick to the pan, causing them to break up.) Strain off excess oil and season with salt.

8. Toss the onions, bacon, mushrooms, and potatoes together.

12

12

Veal rib chops, about 7-8 oz

9.

Pan-fry the veal chops in a little oil and butter.

(200-250 g) each

10.

Remove from the pan and keep warm.

as needed

as needed

Oil

11.

Degrease the pan and deglaze with the stock. Reduce until thick

as needed

as needed

Butter

enough to coat the back of a spoon.

1 qt

900 mL

Brown stock

12.

Season with salt, papper, and a few drops of lemon juice.

to taste

to taste

Salt

13.

Serve the chop on the center of the plate and spoon the mixed veg

to taste

to taste

Pepper

etables and bacon around. Coat the chop with the sauce and sprin-

to taste

to taste

Lemon juice

kle with chopped parsley.

3 tbsp

20 g

Chopped parsley

Per serving:

Calories, 740; Protein, 29 g; Fat, 52 g (64% cal.); Cholesterol, 150 mg; Carbohydrates, 37 g; Fiber, 4 g; Sodium, 510 mg.

Continue reading here: Lamb Medallions with Thyme and Garlic Cream

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