New Years Eve Dinner

Nothing kicks off a night of partying like a great meal with the friends.  This New Years Eve dinner was prepared at our ski house up in Hunter Mountain, NY so I didn't have all of my fancy cooking gear, but that never stopped me before.  Here goes Herb Crusted Pork Loin, Cod in a Shrimp Cream Sauce, TriColor Salad with Pears and Hazelnuts, Sweet Potato Roasted Pear Mash, Lemon Broccoli, Tomatoes and Mozzarella, Roasted Beets and an Apple Cider Gravy to bring it all together.  Thanks to Patti, Harout, Padraic, Julia, Jamie, Jackie, Bentley and Amanda for sharing this great night.  And this was only the beginning of an amazing evening!

Mustard and Herb Crusted Pork Loin with Roasted Winter Veggies
4 lbs Pork Loin
1/2 Jar Horesradish Mustard
3 oz Maple Syrup
1 bunch Fresh Marjoram
1 bunch fresh Rosemary
1 Bunch Fresh Thyme
2 red onions, rough chopped
1 white onion, rough chopped
1 head of garlic, peeled
1 bag of mixed mini sweet peppers

Preheat oven to 450.  Mix maple syrup and mustard in a bowl.  Coat the loin with the mixture and sprinkle with the fresh chopped herbs, salt and pepper.  Place veggies and more herbs in the bottom of a large roasting pan.  Place pork on roasting rack and insert into the roasting pan.  Place the whole thing in the oven and turn the heat down to 375.  Let roast for about 50 minutes or until it has an internal temperature of 140 degrees.  Let rest at least 15 minutes before slicing.

Apple Cider Gravy
4 cups apple cider
1/4 cup apple cider vinegar
4 cups vegetable broth
1 cup white wine
2 clove garlic
1/2 teaspoon fresh nutmeg
1/2 cup clarified pan dripppings from the pork roast

Put all ingredients except pan drippings into a medium sauce pan and let cook for about 30 minutes on medium low.  Once about 2 cups of liquid is remaining, add pork drippings.  Finish with a tablespoon of butter and serve over the pork loin.

Baked Cod with Shrimp Cream Sauce
5 filet of black cod, about 2.5 lbs
2 shallots, fine dice
4 cloves garlic, fine dice
1/4 stick butter
4 tablespoons of flour
1/2 cup vegetable stock
1 pint heavy cream
1 lb white shrimp, 25ct peeled deveined and halved long way

Preheat the oven to 400. Season cod with salt, pepper and olive oil then lay them flat on a greased, foil-lined baking tray.  Roast for about 15 minutes.  Remove with a spatula and place in a large serving tray.  Top with cream sauce.

In a medium sauce pan start the butter, shallots and garlic on medium heat and let cook until the onions are just turning brown.  Add flour and mix well, keep stiring for 10 minutes or until the flour begins to just get lightly brown.  Add the cream and the vegetable stock and mix well.  Let this cook for about 15 minutes or until reduced by half.  Now add the shrimp and let cook for 10 more minutes.  Serve over top of fish.

Sweet Potato and Roasted Pear Mash
4 medium sweet potatoes
1 barlet pear, halfed and destemmed
1/4 cup brown sugar
3 tablespoons of butter
3 tablespoons heavy cream
2 tablespoons salt
1 tablespoon pepper
1/2 tablespoon nutmeg

Wrap the potatoes with foil and roast in the oven at about 400 degrees for 40 minutes or until they are soft to the touch.  Roast the pear for about 20 minutes or until soft as well.  Peel the potatoes and the pear and whip it together with the other ingredients.  Make sure you mash everything together well and then whip it together with a whisk or large fork.

Tri-Color Salad with Pears and Hazelnut
1 head Raddicchio, sliced thin
1 large Belgian Endive, sliced thin
1 12oz container of baby arugula
3 oz hazelnuts, chopped and toasted
1/2 Bartlet pear, diced
White balsamic vinaigrette (1 part white balsamic, 1 part EVOO, 1 teaspoon mustard, salt&pepper)

I also tossed together a tomato and mozzarella salad, some fresh roasted beets, steamed broccoli and some sweet dinner rolls to round out the meal.

Thanks to everyone who helped.  2012 was a big year with many memorable events, however I think 2013 will be even better!

Buon Apetito!!!

Antipasta Sandwich

I was given some great Italian meats and cheeses so, surprisingly, I made a sandwich. I layered Mortadella, Sopresasta, and Prosciutto with heirloom tomatoes, Robiola cheese, Buffalo Mozzarella, micro basil, thyme, marjoram and some balsamic aioli. Chunks of Parmesano Reggiano were the side dish.

Spice Rubbed Pork Chop with Wilted Arugula and Apple-Thyme Butter

This quick and tasty dish take less then 30 minutes to make and hits all the right taste buds. Plus it feeds two people for about $10. So today I made this for lunch instead of overpaying at a bad restaurant.

Spiced Rubbed Pork Chop

2 bone-in pork chops (about 8 oz with bone)
1 teaspoon of Agave nectar or honey
1 teaspoon of Chinese 5 spice powder (or garam masala)
1 teaspoon of salt
1/2 teaspoon cumin
1/2 teaspoon of coriander
1/2 teaspoon black pepper
1/2 teaspoon of cayenne pepper
2 oz vegetable oil

Start the oven at 350. Put a large frying pan on medium high heat (7 of 10) and add the oil. Coat the chops in the agave or honey and coat with the spice rub. Once the oil is hot place the pork chops in the pan, bone side to the center. Let cook for 5 to 7 minutes or until the pork gets a little charred. Turn the chops over and place the whole pan directly in the oven. Let that cook for 12 to 15 minutes depending on the thickness of the chop. Remove from the oven and let it rest at least 7 minutes before serving.

Apple-Thyme-Butter Sauce
1 red delicious apple skinned, cored an diced
1/2 stick of salted butter
1/2 teaspoon fresh thyme
1 pinch of 5 spice powder (or garam masala)

Start butter in a small saute pan on medium low heat (4 of 10). Once the butter has melted and started to brown, add the diced apples and let them cook together for 10 minutes. Turn off the heat and add thyme and 5 spice powder.

Wilted Arugula
2 big handfuls of arugula, about 10 oz
1/4 onion, diced
1 oz olive oil

Start a medium sauté pan on low add olive oil and onions. Let that cook for at least 15 minutes, stirring occasionally. Once the pork has finished resting and the apple sauce is done, addthe arugula to the pan and toss with the oil and onions for about 1 minute. Remoive from the heat and add directly to the plate.


The plating is simple with the pork on the plate and the sauce over the top. Fill the greens on to the bone side of the chop and it looks better then anything else you would see from a restaurant for lunch today.