"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
View Poll Results: What three preparations do you think sounds best?
Pan Roasted Loin "Chateurbriand" with a Horseradish Crust, Syrah Reduction 8 47.06%
Braised Pork Cheeks with Braising Jus, Celeriac Puree, and Three-Citrus Gremolata 3 17.65%
Braised Pork Belly with a Port Demi-Glace, Big Heart Artichokes, and Truffled Mache Salad 5 29.41%
Rilette of Pork and Foie Gras, Banyuls Vinegar Reduction, Pomegranate, and Fuji Apples 3 17.65%
Grilled Mini Pork Chop with Chantrelle Jus, Marscapone and Chive Grits, and Exotic Herb Salad 14 82.35%
Multiple Choice Poll. Voters: 17. You may not vote on this poll

Reply
 
Thread Tools Display Modes
 
Old 04-01-2006, 11:49 AM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Laughing Stock Pork

Gotta be the best pork that I have ever eaten. I'm going to do a Pork three way dish tonight, what do you think the best three choices would be?

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-01-2006, 12:09 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,076
You have my choices but I'd be happy to taste test all fo them for you.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-01-2006, 01:06 PM   #3
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Is Laughing Stock the name of a pork purveyor? Where from?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 04-02-2006, 01:59 AM   #4
Senior Cook
 
Hungry's Avatar
 
Join Date: Nov 2004
Location: USA, Nevada and California
Posts: 320
Poll

If I knew what the indegrents in these dishes were I could probably cast a informed vote.

Charlie
__________________
Enjoy,
Charlie
Hungry is offline   Reply With Quote
Old 04-02-2006, 02:17 AM   #5
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
oops...pick three! Sorry I only voted for one.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 04-02-2006, 11:00 AM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
I ended up going with #1, #2, and #4. Like the genius I am, I forgot to bring my camera for this one.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-02-2006, 11:23 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Questions: What is a rilette of pork? Are pork cheeks really cheeks?
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-02-2006, 12:02 PM   #8
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
A rillette is similar to a pate. It's a type of French preperation called Charcuterie which includes forcemeats, galantines, etc. and was quite popular in traditional Garde Manger methods. Many traditional French methods are making a renaissance of sorts. Because most pork cuts are usually lean, some type of fat is usually introduced, hence the foie gras.

And yeah, pork cheeks are really pork cheeks.

Rillette

A highly spiced spread made of meat or poultry (traditionally pork, goose or duck, but also fish and rabbit) that has been cooked in seasoned fat and then shredded or pounded into a paste to be served cold. To season the rillette after it is made, it is commonly placed in ramekins and a thin layer of fat is spread over the top to seal it during a storage and aging period. This meat paste can be served as an appetizer that is spread over crackers or bread.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-02-2006, 12:16 PM   #9
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Also, Laughing Stock Farm is in Oregon. They also produce beef, lamb, chicken, and eggs.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-04-2006, 10:35 AM   #10
Senior Cook
 
Join Date: Jan 2006
Posts: 374
wow.. when I read those.. I am like " huh"??? I don't care for horseradish, .. braised pork cheeks? hmmmmm exactly which cheeks are we talking about?
Braised Pork Belly .. ick! LOL
Vinegar .. hmmm sounds sour
don't know what this is " Chantrelle Jus, Marscapone and Chive Grits"

oooooook I feel really stupid here
Debbie is offline   Reply With Quote
Old 04-05-2006, 05:28 PM   #11
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Debbie, y'all probably don't have grits up there in Canada. Basically, it's cornmeal mush, made from white corn. It used to be a breakfast thing, but creative chefs are beginning to use it for main dishes, as the Italians do with polenta. If you've ever eaten polenta, it's the same thing, only made from yellow corn.
Chantrells are an exotic mushroom, and jus means juice from the meat, so I'd say to use your imagination on that one. Perhaps he uses dried chantrells, soaks them in hot water, and uses the juice from them.
Mascarpone is an Italian cream cheese...I've never tried it, but I believe I've heard that it's sweeter than our cream cheese.
I'm guessing that the vinegar Iron Chef is using is some fancy kind of balsamic vinegar, which as actually somewhat sweet.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-05-2006, 06:32 PM   #12
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
I picked the last one... I like it the best... :)
__________________
LEO'S WEBSITE:
https://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 04-05-2006, 06:38 PM   #13
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
I also picked the last one
jpmcgrew is offline   Reply With Quote
Old 04-05-2006, 07:04 PM   #14
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
You're not alone Debbie!
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 04-05-2006, 11:12 PM   #15
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
You could've actually chosen three...it was a sampler type entree with three demi portions.

Regarding the questions on prep:

Grits is similar to polenta but whereas polenta is made from the whole kernals, grits is only made from the hominy. The marscapone cheese is a sweet Italian cream cheese (if you've ever eaten tiramisu you've eaten marscapone) that can be used in savory dishes, and not just desserts if done right.

The banyuls vinegar was used in a reduction which concentrates the flavors and sweetness. It's basically reduced with sugar and red wine, plus aromatics and spices for flavor.

The chantrelle jus is made with a combination of fresh and dried mushrooms, the mushroom liquid, veal stock, chicken stock, white wine, aromatics, herbs, and spices. The liquid is then strained and reduced to concentrate the flavors. The mushrooms are then added back in, and the sauce gets finished with butter and seasoned to taste when ordered.

Pork cheeks and pork belly are two of the most flavorful cuts of the pig. Slow cooking methods are best when preparing these two cuts.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-06-2006, 10:57 PM   #16
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
I picked the last one
middie is offline   Reply With Quote
Old 04-07-2006, 05:53 PM   #17
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
i think your last one sounds great.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.