Highlights from the Scoop

Chef’s Recipe

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

Sausage Ingredients:

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.

You can find out about all our events, specials and all the information related to the Food & Beverage department on the website http://www.quailcreekhoa.org/Dining/The_Scoop.htm.