JoshBenske
Assistant Cook
Here is something I came up with for dinner a few days ago. I am new here so I thought I would make a post and share it. It was a new idea so I wasnt very critical on all my measurements, all measurements here are Estimated Guesses.
The Sauce's- Red Wine Raspberry reduction sauce, and Creamy Pepper Horseradish sauce.
Red Wine Raspberry-
1/2 Cup of Red Wine
1 Tablespoon of Balsamic Vinager
1/4 Cup of Shallots
1/2 Cup of Raspberry preserves
Olive oil, and Kosher Salt and Pepper.
Using about a 1/2 table spoon of olive oil, sautee the shallots until they are translucent. Add the Raspberry preserves and cook until they melt into a liquid form, then add the balsamic vinager, and red wine. Reduce until thick, and then season to taste with salt and pepper.
Creamy Horseradish Pepper sauce-
1 cup heavy cream
1 tspn Horseradish
Salt, and Pepper to taste
1/4 tspn lemon juice
Mix all ingredients in a sauce pan and reduce until thickened. Blend the mixture until smooth in a Blender or Processer.
The Pork-
Pork Cutlets
Bread the Pork in flour, that has been seasoned with Oregano, Salt, Pepper, and a little bit of Cayenne pepper. Sear in olive oil, and then transfer to a baking sheet to roast for the remainder of cooking at about 375 farenheit.
I served an appetizer of Crab Cakes, on Seared mashed potato rounds, with a micro green salad, Spicy aioli, and basil olive oil before the Pork. I served the pork with roasted potato's ( Seasoned with olive oil, rosemary, salt and pepper) And blanched asparagus halves.
I followed it with Creme Brulee Cheesecake, Accompanied with Creme Anglaise and Creme Espresso sauces, and a dusting of Cocoa powder.
Josh
The Sauce's- Red Wine Raspberry reduction sauce, and Creamy Pepper Horseradish sauce.
Red Wine Raspberry-
1/2 Cup of Red Wine
1 Tablespoon of Balsamic Vinager
1/4 Cup of Shallots
1/2 Cup of Raspberry preserves
Olive oil, and Kosher Salt and Pepper.
Using about a 1/2 table spoon of olive oil, sautee the shallots until they are translucent. Add the Raspberry preserves and cook until they melt into a liquid form, then add the balsamic vinager, and red wine. Reduce until thick, and then season to taste with salt and pepper.
Creamy Horseradish Pepper sauce-
1 cup heavy cream
1 tspn Horseradish
Salt, and Pepper to taste
1/4 tspn lemon juice
Mix all ingredients in a sauce pan and reduce until thickened. Blend the mixture until smooth in a Blender or Processer.
The Pork-
Pork Cutlets
Bread the Pork in flour, that has been seasoned with Oregano, Salt, Pepper, and a little bit of Cayenne pepper. Sear in olive oil, and then transfer to a baking sheet to roast for the remainder of cooking at about 375 farenheit.
I served an appetizer of Crab Cakes, on Seared mashed potato rounds, with a micro green salad, Spicy aioli, and basil olive oil before the Pork. I served the pork with roasted potato's ( Seasoned with olive oil, rosemary, salt and pepper) And blanched asparagus halves.
I followed it with Creme Brulee Cheesecake, Accompanied with Creme Anglaise and Creme Espresso sauces, and a dusting of Cocoa powder.
Josh