Scrapple
Scrapple (to prepare):
1 ½ lbs. Ground Pork Meat
15oz. Rich Pork Stock
½ Cup Buckwheat Flour
1 Cup Cornmeal
1 Tablespoon Garlic, chopped
1 Tablespoon Shallots, chopped
1 teaspoon Tarragon, chopped
1 teaspoon Thyme, chopped
2 teaspoons Parsley, chopped
1 oz. Olive Oil
Salt and Pepper
Cooking Spray
½ Cup AP Flour
Scrapple (to cook):
1 slice Scrapple
½ Cup Wondra Flour
1 Sprig Thyme
1 Tablespoon Butter
Salt and Pepper
Almonds:
2 Tablespoons Unsalted Butter
4oz. Sliced Almonds
Early Summer Vegetables & Garnish:
1 Cup Baby Arugula
½ Pint Local Strawberries
½ Cup Pea Shoots
Radish Flowers
¼ Cup Maple Syrup
1 teaspoon Sherry Vinegar
Salt and Pepper
Instructions:
Scrapple:
Warm a medium sized stock pot over moderate heat. Fill the bottom of the pot with oil to coat and add the ground pork meat. Brown the meat for about three to four minutes.
Once the meat is browned, add the garlic, shallots and pork stock. Bring this mixture to a simmer and then add the cornmeal and buckwheat flour.
Turn the heat to low and slowly cook the cornmeal and flour, stirring constantly, for about 20 minutes.
When the cornmeal and flour is cooked and the mixture starts to pull away from the sides of the pan, add the chopped herbs and season with salt and pepper.
Spray a loaf pan with cooking spray and coat with flour. Pour the Scrapple mixture into the pan and allow to set up and chill overnight in the refrigerator.
After chilling overnight, remove loaf pan from the refrigerator. Remove Scrapple from pan. Cut 1 slice of the Scrapple from the loaf, approximately 1 inch thick.
Coat a sauté pan with oil over medium heat. Coat the slice of scrapple with flour, salt and pepper. Once the oil is heated, brown the scrapple on all sides and finish by basting with a knob of butter and sprig of thyme. Drain on a paper towel and reserve on the side.
Almonds:
Place the butter in a warm pan and begin to melt. Once melted, add the almonds and toast until both the almonds and butter are golden brown. Remove from pan and reserve on the side.
To Finish:
Dress the arugula with sherry vinegar, salt and pepper. Arrange the greens on a plate and top with the scrapple. Assemble the rest of the vegetables around the arugula and scrapple. Drizzle with maple syrup.
