Variations

Rack of Lamb aux Primeurs (with Spring Vegetables)

Place the racks on one or two heated serving platters. Garnish the platters with an assortment of spring vegetables, cooked separately: tournéed carrots, tournéed turnips, buttered peas, green beans, rissolé potatoes. Pour the jus into a warm gooseneck or sauceboat. Carve and serve the meat, vegetables, and jus in the dining room.

Rack of Lamb Persillé

Prepare as in basic recipe. Combine the ingredients for Persillade (pear-see-yahd), listed below. Before carving and serving, spread the top (fat side) of each rack with 1 tbsp (15 g) soft butter. Pack the persillade onto the top of the racks and brown under the salamander.

Persillade

4 cloves garlic, minced 2 oz (60 g) fresh bread crumbs (about 1 cup) H cup (80 mL) chopped parsley

Roast Rack of Lamb; White Beans Bretonne; and Steamed Brussels Sprout Leaves

Figure 11.4

Preparing a rack of lamb for roasting.

Figure 11.4

Preparing a rack of lamb for roasting.

(a) Begin by cutting down on both sides of the feather bones all the way to the chine bone.

(b) If a meat saw is available, turn the rack over and cut through the rib bones at the points where they attach to the chine bone.

(c) If a meat saw is not available, use a cleaver. Stand the roast up on end and cut through the rib bones at the point where they join the chine bone. This will separate one rack.

(e) The two halves are separated from the chine.

(d) Repeat the procedure on the other side of the chine.

(e) The two halves are separated from the chine.

(f) Trim excess fat from the top of the meat, leaving a thin protective covering. During this step, you should also remove the shoulder blade cartilage, which is embedded in the layers of fat.

(g) To trim the fat and meat from the ends of the (h) Score the membrane covering the rib bones. (i) The roast is trimmed and ready to cook.

bones (called frenching the bones), first cut Pull and cut the layer of fat from the bones.

through the fat in a straight line down to the bone, keeping the cut about 1 in. (2.5 cm) from the tip of the eye muscle.

Smoke-Roasted Pork Shoulder

Yield: approx 4 lb (2 kg) trimmed, boneless meat U.S. Metric Ingredients

Pork shoulder or butt Spice Rub I (below)

Per serving:

Calories, 60; Protein, 7 g; Fat, 3 g (49% cal.); Cholesterol, 25 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 140 mg.

Procedure

1. Trim excess external fat from the meat.

2. Rub the meat with the spice rub so it is completely coated with a thin layer.

3. Refrigerate the meat overnight.

4. Cook the meat on racks in a smoke roaster at 250-275°F (120-135°C) until very tender, about 6 hours. When done, the meat should be tender enough to pull apart with a fork.

5. The pork may be cut from the bones and sliced or cut into chunks and served with a barbecue sauce on the side, or it may be shredded, mixed with a little barbecue sauce, and used as a sandwich filling.

Variation_

Smoke-Roasted Shoulder of Boar

Substitute shoulder of boar for the pork shoulder.

Spice Rub I

Yield: approx. 6 oz (180 g)

U.S.

Metric

Ingredients

112 oz

45 g

Paprika

1 oz

30 g

New Mexico chili powder

2 tbsp

30 mL

Dried oregano

2 tbsp

20 mL

Dried thyme

4 tsp

20 mL

Ground coriander

4 tsp

30 g

Ground cumin

2 oz

30 mL

Salt

2 tbsp

Black pepper

Per serving:

Calories, 60; Protein, 7 g; Fat, 3 g (49% cal.); Cholesterol, 25 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 140 mg.

Per serving:

Calories, 60; Protein, 7 g; Fat, 3 g (49% cal.); Cholesterol, 25 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 140 mg.

Procedure

1. Combine all ingredients and mix well.

2. Store in a tightly sealed container in a dark place.

IjLv Barbecued Spareribs

Portions: 24

Portion size: 10 oz (300g)

U.S.

Metric

Ingredients

18 lb

8.5 kg

Fresh pork spareribs

6 oz,

180 g,

Spice Rub I or II

or as needed

or as needed

212 qt

2.5 L

Barbecue Sauce

Per serving:

Calories, 730; Protein, 47 g; Fat, 54 g (68% cal.); Cholesterol, 190 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 1010 mg.

Per serving:

Calories, 730; Protein, 47 g; Fat, 54 g (68% cal.); Cholesterol, 190 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 1010 mg.

Barbecued Spareribs

Procedure

Weigh the spareribs and cut them into 12-oz (350-g) portions. Rub the ribs with the spice rub so they are completely coated with a thin layer. Refrigerate overnight.

Place the ribs in a roasting pan with the inside of the ribs down.

Place the ribs in a smoker oven or a conventional oven at 300°F (150°C). Bake for 1 hour.

Drain the fat from the pans.

Spoon about 1 pt (500 mL) barbecue sauce over the ribs to coat them with a thin layer. Turn them over and coat with more sauce.

Bake 45 minutes. Turn and coat the ribs with the remaining sauce.

Bake until tender, about 30-60 minutes more.

Serve the portions whole, or cut into separate ribs for easier eating.

Barbecued Spareribs

Spice Rub II

Yield: approx. 7 oz (200g)

U.S.

Metric

Ingredients

112 oz

45 g

Paprika

112 oz

45 g

Chili powder

2 tsp

10 mL

Dry mustard

2 tbsp

30 mL

Onion powder

1 tsp

5 mL

Celery seed

2 tsp

10 mL

Dried thyme

1 oz

30 g

Sugar

2 oz

60 g

Salt

2 tbsp

30 mL

1. Combine all ingredients and mix well.

2. Store in a tightly sealed container in a dark place.

Roast Pork Tenderloin with

Leeks and Whole-Grain Mustard Sauce

Portions: 12 Portion size: about 8 oz (250 mL) meat

2 floz (60 mL) sauce

Portions: 12 Portion size: about 8 oz (250 mL) meat

2 floz (60 mL) sauce

U.S.

Metric

Ingredients

4 lb

1.8 kg

Leek, white part only,

cut julienne

312 oz

100 g

Butter

5 lb

2.4 kg

Pork tenderloins

to taste

to taste

Salt

to taste

to taste

Pepper

as needed

as needed

Oil

312 oz

100 g

Shallots, chopped

5 fl oz

150 mL

Dry vermouth

1 pt4floz

600 mL

Créme fraîche

212 oz

75 g

Whole-grain mustard

Garnish:

as needed

as needed

Chervil springs

Per serving:

Calories, 640; Protein, 46 g; Fat, 37 g (53% cal.); Cholesterol, 160 mg; Carbohydrates, 26 g; Fiber, 4 g; Sodium, 300 mg.

Per serving:

Calories, 640; Protein, 46 g; Fat, 37 g (53% cal.); Cholesterol, 160 mg; Carbohydrates, 26 g; Fiber, 4 g; Sodium, 300 mg.

Procedure

1. Sweat the julienned leek in the butter. Season to taste. Cover and keep warm.

2. Trim the pork fillets and season with salt and pepper.

3. Brown in a little oil. Transfer to an oven preheated to 475°F (250°C) for 10 minutes.

4. Remove the pork fillets, cover with aluminum foil, and set aside to rest. Remove most of the fat from the pan.

5. Add the shallots to the pan. Sweat the shallots, then deglaze with the dry vermouth. Reduce by two-thirds.

6. Add the cream. Bring to a boil, then strain through a fine sieve.

7. Season to taste, then add the mustard. Once the mustard has been added, do not allow the mixture to boil.

8. Slice the pork. Spoon the leeks onto the center of the dinner plates, then arrange the sliced pork around the leeks. Pour 2 oz (60 mL) sauce around the meat. Garnish with sprigs of chervil.

Roasted Loin of Pork with Ginger

Portions: 12 Portion size: 1 chop, about 6Vi oz (190 g) with bone

2 floz (60 mL) sauce

U.S.

Metric

Ingredients

I

P r o c e d u r e

8 lb

3.6 kg

Pork loin, center cut, bone in

1.

Trim the pork racks of excess fat and sinews. With a meat saw, cut off the

312 fl oz

100 mL

Oil

chine bones so that the loin can be cut into chops after cooking. French

312 fl oz

100 mL

Soy sauce

the bones if desired (see Figure 11.4). The trimmed loin should weigh

212 oz

75 g

Ginger root, fine dice

about 6-612 lb (2.8 kg). Reserve the trimmings (except for the fat).

to taste

to taste

Salt

2.

Mix together the oil, soy sauce, ginger, and seasonings. Marinate the

to taste

to taste

Pepper

pork with its trimmings for at least 1 hour.

12 oz

350 g

Onion, diced

3.

Remove the pork rack from the marinade, leaving any pieces of ginger

312 oz

100 g

Carrot, diced

adhering to the meat. Place in an oiled roasting pan and place in an

12

12

Garlic cloves, peeled,

oven preheated to 350°F (175°C).

left whole

4.

After 10 minutes of roasting, add the bones and trimmings, the onion,

carrot, and garlic cloves, and continue roasting until the pork is done,

about 1 hour 20 minutes to 1 hour 50 minutes in all.

5.

Remove the roast from the pan and hold in a warm place.

1 tbsp

25 g

Tomato paste

6.

Place the roasting pan on the stovetop. Add the tomato paste and cook

1 qt

1 L

Chicken stock

for a few minutes, then add the chicken stock. Cook for 15 minutes.

312 fl oz

100 mL

Honey

7.

Strain. Reserve the garlic cloves. Skim off any fat.

(preferably acacia honey)

8.

Combine the honey with the vinegar in a saucepan and cook until lightly

7 floz

200 mL

Cider vinegar

caramelized.

to taste

to taste

Salt

9.

Add the strained cooking liquid and cook for a few minutes, then add the

to taste

to taste

Pepper

garlic cloves. Reduce until the sauce is thickened enough to lightly coat

the back of a spoon. Strain, pressing the garlic cloves well. Season to taste.

Per serving:

Calories, 410; Protein, 45 g; Fat, 18 g (40% cal.); Cholesterol, 100 mg;

10.

Serve the pork sliced with the sauce around.

Carbohydrates, 15 c

; Fiber, 1 g

; Sodium, 170 mg.

Note: A mixture of caramelized sugar and vinegar is called a gastrique. It is used as the base of many sweet and savory sauces, such as orange sauce for roast duck and other sauces with fruit, because it gives a good balance of sweetness and acidity.

Note: A mixture of caramelized sugar and vinegar is called a gastrique. It is used as the base of many sweet and savory sauces, such as orange sauce for roast duck and other sauces with fruit, because it gives a good balance of sweetness and acidity.

Was this article helpful?

0 0
Gluten Free Living Secrets

Gluten Free Living Secrets

Are you sick and tired of trying every weight loss program out there and failing to see results? Or are you frustrated with not feeling as energetic as you used to despite what you eat? Perhaps you always seem to have a bit of a

Get My Free Ebook


Post a comment