Chef Aris has graciously agreed to share his winning recipe from the Chef’s Gala competition held in January 2016. This plate definitely deserved to win – the flavors and textures complement each other in every mouth-watering bite!
Lamb – Pork Sausage Stuffed Pork Tenderloin
4 oz. ground lamb
4 oz. ground pork
1 tsp. ground fennel seed
2 Tbsp. brown sugar
1 tsp. granulated garlic
1 Tbsp. granulated onion
Mix all of the ingredients and set aside.
One 2.5 pound trimmed pork tenderloin, butterflied lengthwise (ask the butcher to butterfly it)
1 pound bacon strips
Spread the sausage mixture over the opened pork tenderloin and roll tightly into a log. Wrap the pork log with the bacon strips and sear on all sides.
Bake in a preheated 350° oven for 25 minutes or until the internal temperature reaches 155°. Remove from the oven and let rest.
Gorgonzola Cream Reduction
4 cups heavy cream
1 cup crumbled Gorgonzola cheese
1 tsp. soy sauce
Combine ingredients in a saucepan and cook over medium heat until the mixture is reduced to two cups. Serve the reduction over the meat.
Pork and Caramelized Onion Au Gratin Potatoes
1 minced yellow onion, cooked until caramelized
1 pound small diced pork belly, cooked until golden brown
1 pound shredded Swiss cheese
1 pound shredded mozzarella cheese
4 oz. shredded Parmesan cheese
2 quarts heavy cream
8 whole eggs
6 Russet potatoes, peeled and thinly sliced
4 Tbsp. olive oil
Preheat the oven to 350°
Mix the cheeses together and set aside.
Mix the eggs and heavy cream together and set aside.
Coat a rectangular 9×12 baking pan with olive oil and season with salt and pepper. Add a layer of potatoes and then a layer of cheese. Pour 1½ cups of the egg mixture over the potato and cheese layers. Add a layer of onion and pork belly.
Repeat the layering process four times. Cover the pan and bake for 30 minutes.
Note: It is important to season each layer with salt and pepper.
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