H. Cushing - Plat Du Jour
Plat Du Jour
H. Cushing
Buy This Art Print At AllPosters.com

 

 

 

 

 

 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Apple Sautéed Pork with
Shiitake Mushrooms and Shallots

 

 

 Click Here

“It is not very easy to fix the principles upon which mankind have agreed
to eat some animals, and reject others; and as the principle is not evident,
it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”

~ Samuel Johnson


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]

 


 

 

 

 exclusive creative

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

 

 

Apple Sautéed Pork with Shiitake Mushrooms
and Shallots


Cooking Secrets of the C. I. A.: Favorite Recipes from the Culinary Institute - America's Most Celebrated Cooking School
Cooking Secrets of the C. I. A.:
Favorite Recipes from the Culinary Institute -
America's Most Celebrated Cooking School

The Culinary Institute of America, 1995, Chronicle Books

Chef Wayne L. Almquist: “The rapid pace of today’s society has brought streamlining to everything, including pork! Today’s pig farms are raising
delicious meat that is much leaner and therefore far better for us than ever…”

Serves 6

Marinade
1 1/2 cups apple cider
3/4 cup chicken stock
3 tablespoons Dijon mustard
2 whole cloves
3 cloves garlic, chopped

18 pork medallions (3 ounces each)
24 shallots
8 tablespoons (1 stick) unsalted butter at room temperature
1 pound shiitake mushrooms, stemmed and cleaned
6 tablespoons applejack brandy
3 tablespoons olive oil
6 sprigs fresh rosemary

In a glass bowl, whisk together all the ingredients for the marinade. Add the pork, making sure that it is well covered with the marinade. Cover and refrigerate for 2 hours, then remove the pork from the marinade and strain and reserve the liquid.
Meanwhile, boil a medium pot of water, drop in the shallots, and cook for about 5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking. Peel them.
Melt 2 tablespoons of the butter in a large nonreactive sauté pan over
medium heat and add the mushrooms and shallots. Sauté until the shallots
are translucent, about 5 minutes. Remove from the pan. Add the applejack and reserved marinade to the pan. Bring to a light simmer and continue cooking until the liquid has reduced by one third.
While the liquid is reducing, heat the olive oil in another large sauté pan. Pat the pork dry with paper towels and sauté over medium heat for about 3 minutes on each side, or until thoroughly cooked and opaque throughout.
When the marinade and applejack mixture has reduced to a saucelike consistency, blend in the remaining 6 tablespoons butter.
To serve, arrange some of the mushrooms and shallots, with 3 pork medallions on each of 6 plates. Spoon some of the sauce over the pork
and garnish with a rosemary sprig.

Chef Almquist recommends serving Baked Stuffed Winter Squash with this delicious pork entrée. We will feature that recipe as the next Vegetable Recipe of the Day.


Featured Archive Recipes:
Apple Pork Loin Roast
Pork Tenderloin with Caramelized Shallots and Apples
Pork Loin with Apples, Cider and Calvados
Cider-Braised Pork Shoulder
Pork Chops with Apples and Poppy Seeds
 

Index - Pork Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 25, 2003.