STANDARD RECIPE FORM

This recipe is property of Chef Ed Rhinehart

Pork Roulad with Prosciutto, Arugula, and Feta Stuffing

Pork tender loin

2:16-20 oz pork tender loin
4oz prosciutto ham thinly sliced
1.5oz arugula
Season with 1 tablespoon of each fresh cracked coriander, pepper and fresh mined garlic.
Cut tenderloin length wise (un roll) lay prosciutto flat next place arugula on the surface.

Stuffing

2 eggs
2 Tablespoons oil
¼ cup feta cheese
½ cup breadcrumbs, or until thick
2 teaspoons minced garlic
salt and pepper to taste

Whisk eggs and oil together then add feta, breadcrumbs, garlic season to taste, mix until a smooth texture is formed. Spread on top of the arugula.

Apple Strawberry Rhubarb Chutney

1 stalk rhubarb
5 large strawberries
½ green apple
½ cup simple sauce

Cut half of the fruit in small dice the remaining half in julienne style cut. reduce simple syrup over medium heat by one half then add fruit let cook for three minutes then remove from heat.

Classic Piquant Sauce

Reduce by 2/3: 1oz cappers
4oz minced shallots 1oz sour pickles (brunoise)
2oz wine vinegar 1 Tablespoon chopped tarragon
Next add : 1 Tablespoon chopped parsley
1qt demiglaze
This recipe is property of Chef Ed Rhinehart
*For presentation purposes the dish will be accompanied with turned root vegetables and polenta.

 

 Soup

Method: soup
Yield: 20, 6.oz servings

Fire roasted red pepper soup

5 pieces celery
1 onion
2 red bell pepper
5 shallots
1 bunch green onions
5 cloves garlic
7 cups corn
½ lbs butter
2 qt stock
2 qt cream
season to taste

clarify butter use half to sweat down vegetables minus corn and pepper. Fire roast peppers peel and dice mix with corn and the remaining butter cook down then mix together add stock cook and finish with cream. Garnish with grated cheddar and chives.

Portions: 1

Ingredients:
1. Chicken breast, boneless and skinless 6-8 oz
2. Crab meat, coarsely chopped 1 ½ Tbl
3. Shrimp, coarsely chopped 1 ½ Tbl
4. Crawfish tails, coarsely chopped 1 ½ Tbl
5. Seasoned bread crumbs 1 Tbl
6. Vogue Vegetable Seasoning TT

7. Olive oil 1 T 8. Mirepoix 1 Tbl
9. Garlic, chopped 1 Tbl

Mise en place:
1. Pound chicken between plastic wrap to approx. 1/8 inch thick
2. Sauté mirepoix and garlic in olive oil until tender
3. When mixture is cool, mix in seafood and bread crumbs, mix thoroughly
4. Place mixture on lower part of chicken breast and tri-fold. holding together with two toothpicks
5. Place in cooler until needed

Cooking:
1. Dredge stuffed chicken breast in flour, dip in egg wash and bread in corn flour, (masa)
2. Flash fry in deep fryer and finish by pan frying
3. Plate and top with orange demiglaze, serve immediately

Orange demiglaze:
In a sauté pan, reduce 2 Tbl orange juice and 1 Tbl demi baseWhen proper consistency, finish with 1 Tbl butter