CHEF JOHN'S CARAMEL PORK BELLY
I wasn't really sure I understood the true essence of unctuousness, but after eating this caramel pork belly I'm pretty sure I get it now. Each bite was pure pleasure. I'm usually a very fast eater, but I tried to eat as slowly as I possibly could. It was just so unctuous.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 16h30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan.
- Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.
- Remove pork from foil and discard green onions. Cut pork into 8 pieces.
- Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
- Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
- Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.
- Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 39.3 g, Cholesterol 51.2 mg, Fat 19.7 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 2272.6 mg, Sugar 29.9 g
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
COMMANDER'S PALACE CALIFORNIA SALAD WITH HONEY-YOGURT DRESSING
This recipe comes from The Commander's Palace New Orleans Cookbook. This is one of my favorite places to eat. A true dining experience. The salad is easy and quite impressive.
Provided by PaulaG
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add all the dressing ingredients into blender container.
- Pulse several times or until well blended.
- Mix salad ingredients in a large salad bowl.
- Serve on chilled plates with dressing on the side.
Nutrition Facts : Calories 300, Fat 21.6, SaturatedFat 3.9, Cholesterol 8, Sodium 37.9, Carbohydrate 26.7, Fiber 7.8, Sugar 16, Protein 5.9
COMMANDER'S PALACE SALAD AND DRESSING
Make the iconic Commander's Palace salad and creamy dressing at home.
Provided by Stephanie Manley
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Wash and dry greens and tear into bite-size pieces. In a salad bowl combine greens, bacon, cheese, and croutons.
- Put 1/2 cup oil and remaining ingredients in a blender. Cover and blend at low speed. Remove cover and gradually blend in remaining oil.
- Pour 8 tablespoons dressing over salad and toss. Divide onto individual salad plates or into bowls and garnish each serving with a hard-cooked egg half.
Nutrition Facts : Calories 242 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 135 mg, Sodium 482 mg, ServingSize 1 serving
COMMANDER'S SALAD
This is from the 1984 "The Commander's Palace New Orleans Cookbook". Commander's Palace is my favorite place to eat in New Orleans and this salad is their most popular side salad, according to the recipe.
Provided by Leslie in Texas
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Tear greens into bite-sized pieces.
- In a large salad bowl, combine the greens,bacon, cheese, and croutons.
- Put 1/2 cup oil and the remaining dressing ingredients in a blender.
- Cover and blend on low speed.
- Remove cover and gradually blend in remaining oil.
- To serve, pour 8 T. of dressing over salad and toss.
- Divide onto individual plates and garnish each serving with the hard boiled egg.
- Refrigerate any leftover salad dressing.
Nutrition Facts : Calories 848.5, Fat 88.2, SaturatedFat 13.8, Cholesterol 155, Sodium 559.3, Carbohydrate 7, Fiber 0.5, Sugar 0.8, Protein 8.7
CAESAR'S PALACE SALAD
Steps:
- For the dressing:
- Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper.
- Preheat the oven to 325 degrees F.
- Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan.
- Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces.
- In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper.
COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
- Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.
COMMANDER'S PALACE SALAD DRESSING
Steps:
- Tear greens into bite-sized pieces. In a large salad bowl, combine the greens,bacon, cheese, and croutons. Put 1/2 cup oil and the remaining dressing ingredients in a blender. Cover and blend on low speed. Remove cover and gradually blend in remaining oil. To serve, pour 8 T. of dressing over salad and toss. Divide onto individual plates and garnish each serving with the hard boiled egg. Refrigerate any leftover salad dressing.
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