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Roast Rack of Pork
Ingredients:
2 ea. – Pork racks, 18-20 oz. each, Frenched
2 oz. – Dijon mustard
1 tablespoon – Fresh rosemary, chopped
1 tablespoon – Fresh garlic, chopped
¼ cup – Olive oil
Salt and pepper to taste
Procedure:
Pre-heat oven to 400 degrees.
Trim excess fat from pork. Season with rosemary, garlic, salt and pepper.
Sear or grill pork quickly in an oven proof sauté or sauce pan to seal in juices.
Stand pork racks upright in pan and roast in oven for 20 to 25 minutes or to desired doneness.
Remove racks from pan to a warm platter.
Do not discard roasting pan or remaining fat and juices.
Pan Sauce
Ingredients:
2 tablespoons – Shallots, chopped
1-2 tablespoons – Flour
White wine
½ cup – Chicken stock (amount may vary)
Fresh rosemary sprig
Parsley, chopped
Cream (optional)
Salt and pepper to taste
Procedure:
Add shallots to juices in pan.
Using a wire whisk scrape the bottom of the pan over low heat until all particles break free and combine with pan juices and shallots.
Whisk in flour to make a smooth, moist paste. Do not put in too much flour.
Increase heat to medium and add a splash of white wine. Stir vigorously until wine and flour mixture combine.
Add chicken stock or broth to desired consistency.
Bring to boil and add rosemary sprig.
Lower heat and cook until flour taste is gone and sauce is smooth and silky.
At this point, add a touch of cream, if you like.
Strain sauce through a fine sieve and add chopped parsley and season to taste with salt and pepper.
Braised Red Cabbage
Ingredients:
½ lb. – Crisp bacon, diced
2 tablespoons – Reserved bacon fat
1 lb. – Red cabbage, shredded
¼ cup – Red wine vinegar
¼ cup – Brown sugar
Pinch of caraway seed
Salt and pepper to taste
Procedure:
In a large soup pot, cook diced bacon until crisp, discard excess fat.
Add onions and cook with bacon until translucent.
Add cabbage and cook over medium heat until wilted.
Add vinegar, sugar and caraway seed. Cover with a tight fitting lid.
Cook over low heat until cabbage is tender, about 20-30 minutes.
Season to taste with salt and pepper.
At this point, you may want to add more sugar or vinegar to suit your individual taste