Terrine Of Pork Chez Panisse Recipes

TERRINE OF PORK CHEZ PANISSE

Terrine of Pork Chez Panisse image

Provided by Nancy Harmon Jenkins

Time 2h30m

Yield 12 - 14 servings

Number Of Ingredients 18

Ingredients

8 ounces fresh pork fatback
2 1/2 pounds pork shoulder
7 ounces fresh pork liver, trimmed of all veins
1 tablespoon olive oil
4 shallots (4 ounces), finely diced
1 cup white bread crumbs
1/2 cup dry white wine
4 cloves garlic (1 ounce), peeled and pounded in a mortar
2 tablespoons chopped fresh parsley
1/3 cup shelled pistachio nuts, parboiled 1 minute, skins removed
1/2 teaspoon finely ground allspice
1/2 teaspoon finely ground bay leaf
1/2 teaspoon finely ground dried oregano
1/2 teaspoon finely ground dried thyme
1 1/2 teaspoons black pepper
3 teaspoons salt
1/4 teaspoon cayenne pepper
8 to 10 large red or green chard leaves, parboiled 2 minutes, until limp

Steps:

Slice fatback into thin strips and dice into uniform pieces, about 1/8 inch thick. Cut pork into thin strips and dice. Distribute fatback pieces on top of pork. Divide mixture in half on a chopping block and chop in two batches; chop until you have a varied forcemeat of fine and coarse bits of pork. When chopping, go over mixture with cleaver or knife several times, turning mixture with the blade, until you achieve the right consistency.
Slice liver; dice it; chop as finely as possible to a near-liquid consistency. Combine chopped meat and fat with liver in a large bowl.
Preheat oven to 325 degrees.
Heat olive oil in a small saute pan, add shallots and saute gently 5 minutes without browning until they are soft. Meanwhile, in a separate bowl, combine bread crumbs and white wine and stir until crumbs are soaked. Add wine-soaked bread crumbs, softened shallots, garlic, parsley, pistachio nuts and all spices to the pork forcemeat and mix thoroughly by hand.
Line a 1 1/2-quart terrine or loaf mold with chard leaves: cover the bottom with a large leaf and overlap the other leaves around the sides, allowing them to drape over the edge about 2 inches, trimming them if necessary. Pack forcemeat mixture into mold, mounding slightly, and fold leaves over top to enclose it. Rap bottom of mold against table to settle contents and place in a baking pan with enough water to come two-thirds of the way up the sides of the mold. Bake 1 1/2 to 1 3/4 hours, or until a meat thermometer, inserted only as far as the center, reads 130 degrees.
Remove from oven and let cool 20 minutes. On the terrine, place a dish or flat board and, on top of that, a weight (a 2- or 3-pound can will do). Continue cooling at room temperature several hours. When cool and quite firm, remove weight, wrap terrine well and place in refrigerator to ripen a day or longer before serving.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 403 milligrams, Sugar 2 grams, TransFat 0 grams

CHEZ PANISSE BRINE FOR PORK, CHICKEN AND TURKEY

Chez Panisse Brine for Pork, Chicken and Turkey image

This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer

Provided by UnknownChef86

Categories Whole Chicken

Time 5m

Yield 1 batch of brine

Number Of Ingredients 8

Ingredients

2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried thyme
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed

Steps:

Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3 1/2- to 4 pound chicken.
To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.

Nutrition Facts : Calories 819.1, Fat 0.2, Sodium 226638, Carbohydrate 210, Fiber 0.7, Sugar 199.9, Protein 1.9

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