Prairie Pork and Pear
For the sweetbreads:
5 Cups of Sweetbreads
5 Cups of Buttermilk
3 Tbsp Butter
2 Tbsp Oil
Salt
Pepper
Cover in buttermilk for 24 hours. Remove the sweetbreads from the buttermilk and
pat dry. Remove any fat or silver skin on the sweetbreads. Between 2 sheet trays
spread the sweetbreads, and press them. Using 10# cans is usually ideal. Press
the sweetbreads for 24 hours.
Once the sweetbreads have been pressed for 24 hours, remove and portion them into
the amount you would like.
On a flat surface sift AP Flour, salt (enough to season) and a little corn
starch. Roll the sweetbreads into the mixture covering them. In a large sauté
pan, heat oil, and butter. Once the butter is just about to brown, add the
sweetbreads. Sauté on both sides until golden brown.
Finish them in the oven for about 5 to 7 minutes, Let rest.
For the Pear and Parsnip Puree:
5 Pears
6 Parsnips
1/4 C. Brown Sugar
1/2 C. Butter
1/2 Gallon Heavy Cream
Salt
Pepper
Peel Pears, and Parsnips. in a large skillet melt 1/2 cup of butter, and 1/4 cup
of brown sugar. Once the mixture begins to reduce, add the pears and caramelize.
Once they are caramelized, remove and set aside.
Cut the parsnips into 1 inch chunks, and cover them with heavy cream, salt,
garlic, and shallots. Simmer until the parsnips are tender with a knife.
With a vitamix add the pears, and parsnips. Save the heavy cream mixture to add
as needed for consistency. Incorporate the ingredients until they are silky
smooth, and will stand up on the plate. Season once more to taste.
Beet Tartar:
20 Beets
1/2 Cup of Oil
1 Cup Fresh Thyme
4 Cups White Balsamic Vinegar
Salt
Roast beets in a hotel pan, with pomace oil, fresh thyme, and salt.
Cover with tinfoil. This will take roughly 1 1/2 hours at 375 degrees.
To make sure the beets are ready, insert a knife; if the knife comes out without
any resistance the beets are done. Remove from the oven and let them begin to
chill. (The skin on beets will come off much easier if the beets are still warm).
Cut the beets into small dice, and save the scraps. Cover the diced beets, with
white balsamic, and they are finished.
Ham Gelee:
Bones from 2 Bone in Hams
5 Gallons of Water
1/2 Cup fresh sage
Take ham bones, roast them at 375 for 25 minutes until the bones and meat begin
to caramelize. Remove from the oven and place into a large stock pot. Cover with
cold water. Turn the heat on very low and begin the stock. Take 1/2 cup of sage
with stems, and throw them into the stock. Let the stock reduce over night. There
should only be about 5 cups left of the stock when it’s finished.
Strain the stock with a chinois into a hotel pan, and chill immediately.
Once the ham stock has set up you will cut these into small squares.
Heirloom Tomato Glass:
5 Cups of Sugar
4 Cups of Water
4 Cups of Heirloom grape tomatoes
1/8 Cup of minced garlic
1/8 Cup of Lemon Zest
1/8 Cup of Lemon Juice
Salt to taste
Begin with a simple syrup. (Water and sugar) begin to reduce. Once the mixture
starts to create large clear bubbles, this is when you add the tomatoes. Keep on
a very low heat; Make sure the simple syrup covers every tomato. You may need to
add a little more water. Once the tomatoes begin to take on a translucent look to
them, remove them from the heat, and add minced garlic, parsley, lemon juice, and
lemon zest.
let chill.
Beet Streak:
Scraps from 8 Beets
3 Cups White Balsamic Vinegar
2 Cups of Sugar
With the scraps from the beet tartar, add 3 cups of white balsamic vinegar, and 2
cups of sugar, Begin reducing. Once the mixture starts to make a syrup, pull from
heat and put it in a vitamix. The consistency of this should be that of a
balsamic vinegar reduction.
Fried Prosciutto:
Shave Prosciutto di Parma as thin as you can. Lay it separately on a sheet tray.
Fry the prosciutto and put it onto a sheet tray with paper towels to catch the
access grease.
Parsnip Crisps:
Peel parsnips, and save the peelings. Fry them until they become crispy, season
with salt, and finish with herb.