WGN Cooking Demo

 Today I cooked a great winter dish on WGN news, its really simple and somthing I’ve been making for years.  When I was at Green Dolphin Street we could hardly keep up with production.  I’ve adapted the recipe a bit so its easy to make at home, you can always substitiute a beef roast or lamb leg if you dont eat pork.  Enjoy!

 http://www.wgntv.com/videobeta/?watchId=ddadfc1a-bf8e-4711-85c3-3b265e673c15

Slow Roasted Pork Shoulder with “Mole Broth” & Tortilla Flan

 5 #                  Bone in pork shoulder

1 ea                onion, chopped

4 ea                garlic cloves

2 ea                ancho peppers, soaked for 30 min in warm water, stemmed and seeded

1 tbsp            black peppercorns

½ ea               vanilla bean, split and scraped

4 sprigs          thyme

4 sprigs          marjoram

1 ea                carrot, chopped

1 ea                Celery stalk, chopped

3 qts               Chicken Stock

¼ bunch       cilantro, chopped

½ cup            almonds

To taste        salt and pepper

Method:

1. In a blender combine onion, garlic,  drained ancho peppers, black peppercorns, carrot, celery and blend together using the stock to help blend this smooth.
2. Season pork with salt and pepper, in a hot pan over high heat sear the meat until deep golden brown.  Remove and turn flame down to medium heat.
3. Add blended liquid and remaining stock, vanilla bean to the searing pan, bring to a boil, reduce heat to a simmer for 30 minutes.  Add herbs and seared pork, cover and place in a 325°F oven for 3 hours.
4. Add the almonds and cilantro and return to the oven for approx 1 more hour.  Pork should be tender.  Remove from pan, reduce sauce if necessary, adjust seasoning, strain and serve over the pork.

Tortilla Flan

1 bag             corn tortilla chips, plain

3 ea                poblano peppers, charred over an open flame

10 oz              tomatillos

2 ea                garlic cloves

1 bunch        cilantro

4 ea                eggs

1 qt                heavy cream

2 cups            mild cheddar cheese shredded

To taste        salt and pepper

As needed   vegetable spray

Method:

1. In a blender puree peppers, tomatillos, garlic cloves, cilantro, eggs and cream until smooth.  Season. 
2. Pour over chips and mix together well. 
3. In an oven proof pan, spray with vegetable spray.  Add layers of chips and cheese until pan is full.  This mixture should be wet, pour over additional cream mixture to ensure.  Set aside covered for 40 minutes at room temperature.
4. After 40 minutes check to see if the mixture is too dry, add additional cream mixture as necessary.  Cover and bake in a 325°F for approx 30 minutes until set.

Feb 15, 2010 | Categories: Cuisine | Tags: Ancho Pepper, Mole, Pork, Tortilla, WGN | Leave A Comment »