Ham Chop
Recipe provided by Chef Peter Felton
Serves 4
4 each 10oz bone in pork chops
1 cup kosher salt
1 Tbls pink curing salt
2 Tbls brown sugar
1 clove garlic smashed
3 sprigs thyme
6 peppercorns
Place pork in a non-reactive pan. Mix together all dry ingredients together and rub the pork. Place in fridge over night about 12 hours.
Rinse pork well and let dry. Place pork in smoker or grill with cherry wood chips and smoke for about an hour. Cool and reserve. To reheat heat sauté pan with oil over med heat and sear chop till hot.
Succotash
1 cup peas
2 cups corn
1/2 cup roasted yellow peppers
1 shallot diced
1 cup cream
1/2 veal stock
0il, salt, and pepper as needed
Coat bottom of sauté pan with oil and heat over med heat. Place shallots, peas, corn to pan and lightly sauté. Add peppers and stock and simmer till peas are tender add cream and reduce till thickened. Season with salt and pepper to taste
Citrus salad
1 grapefruit
2 oranges
2 lemons
1/4 cup spiced rum
1/2 cup chervil
Segment all fruit and place in a bowl, chop chervil and toss with citrus. Pour rum over citrus and add pinch of salt.
To assemble
Place scoop of succotash on plate then place chop over top. Place citrus salad onto chop as garnish.
Buffalo Shortrib
Serves 6
6 ribs buffalo or beef
2 carrots
2 celery stalks
3 onions
2 qt stock
1 cup bourbon
Salt and pepper as needed
Place ribs in roasting pan season well. Chop carrots, celery, onions and place in roasting pan. Pour stock and bourbon over ribs wrap tight and place in 300 degree oven till tender about 4 hours. Remove ribs and strain stock place in pan and reduce for sauce.
Sun chock smash
10 sun chocks
2 large potatoes
1 cup cream
2 Tbls butter
Salt and pepper as needed
Roast sun chocks and potatoes till tender.
Peel potatoes, and smash with sun chokes and cream and butter then season to taste.
Herb aioli
3 egg yolks
1 Tbls dijon
1 Tbls honey
1 lemon juiced
1/4 cup white balsamic vin.
1 cup parsley and chervil chopped
Oil as needed about 2 cups
Salt and pepper as needed
Place all but oil in a bowl and mix. Slowly drizzle oil until fully incorporated. Season to taste
caper horseradish salad
1/2 cup cappers drained
2 bu scallions chopped
1/2 cup fresh grated horse radish
2 Tbls herb aioli
Place all in bowl and toss together season with salt if needed.
To assemble
Place a scoop of smash on plate place rib on top. Pour sauce over rib. Place salad on top of rib.
