Thursday, March 24, 2011

Cooking Session with Uncle Ben




Today Our Executive Chef Mr. Ben Goldberg will be cooking one of special recipes he created. It is his special Stuff Pork Loin with plantain, chorizo & herbs and calypso black bean sauce. This cooking session was the test to see if this meal deserve entry to our dinner menu.

So far it has earned it!!! The Guest as well as the staff enjoyed it. It was very delicious. It was heart warming to see Guest faces lighted up as they chew away. All you see it thumbs up and heads nodding in agreement.

STUFFED PORK LOIN with plantain, chorizo & herbs and calypso black bean sauce
PORK

4 to 5 lb boneless pork loin (use can use pork tenderloin)
juice of 4 oranges and 1 lime
2 clove crushed garlic
2 tbsp soy sauce
1/2 c pineapple juice

Trim pork, slice length ways to open and escallop
Place in open in bowl, and add rest of ingredients, mixing well
Cover and let marinate overnight, or at least 8 hours

STUFFING

2 chorizo (about 1lb) sausage (can substitute andouille sausage)
2 ripe plantain fine chopped
1/2 c sliced scallion
bread crumbs
chicken stock

Saute sausage in pan in little olive oil 2 minutes
Add plantain and sauté 2 minutes more
Add scallions and mix well 2 more minutes
Add bread crumbs and stock for form stuffing, let cool

SAUCE
1 tsp olive oil
2 cups cooked, drained and rinsed black beans
1 each red and yellow bell pepper diced
1/2 c sliced green onions
1 clove garlic minced

hot sauce to taste
1 tsp Worcestershire sauce

sugar to level heat
Saute peppers in oil couple minutes
Add scallions and mix well
Add black beans and mix well
Add stock and seasonings
Mash about 1/3 of the black beans
Add stock as needed to sauce consistency, season as needed

ASSEMBLY

2 tbsp olive oil
2 tbsp melted butter

Remove pork, drain and tamp dry
Layout pork and trim or escallop as needed
Place some stuffing along one edge, roll up and tie
Heat oil and quickly brown.
Remove and untie, brush with butter
Slice on angle per order, fan on pizza pan and bake @ 350 4 to 5 minutes to
tatse
Plate, top with sauce

By Ben Goldberg

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