search
Loading
|  home | feedback | help          
StarChefs
Features
home
recipes

 

Grilled Berkshire Pork Chop with Corn and Crab “Risotto”
Chef Romeo Bourgault of Besh Steak – New Orleans, LA
Adapted by StarChefs.com
August 2008

Yield: 4 Servings

Ingredients

    Grilled Berkshire Pork Chop with Corn and Crab “Risotto” on StarChefs.comFish Fumet:
  • ½ onion, choped
  • ½ celery stalk, chopped
  • ½ clove garlic, halved
  • 1 cup Vermouth
  • 1 cup fish stock
  • ½ bunch fresh thyme, picked from stem
  • ½ bunch fresh tarragon
  • 1 bay leaf
  • ½ teaspoon red pepper flakes
  • 1 cup heavy cream

    Corn and Crab Orzo “Risotto”:
  • 4 corn husks
  • 2 quarts cooked orzo pasta
  • 1 pint fish fumet (from above)
  • ½ cup parmesan cheese, grated
  • 1 pint jumbo lump crab meat
  • ½ cup butter, small diced
  • Salt

    To Assemble and Serve:
  • 4 corn cobs (from above)
  • 4 14-ounce Berkshire pork chops, frenched 
  • 4 tablespoons white truffle oil
  • 4 pinches chopped chives

Method

For the Fish Fumet:
In a saucepot, sweat vegetables and add vermouth.  Let vermouth reduce for 10 minutes. Add stock and let reduce for 10 minutes.  Add fresh herbs, bay leaf, red pepper flakes and heavy cream. Let reduce for 10 minutes. Strain through a fine strainer and adjust seasoning with salt and pepper.

For the Corn and Crab Orzo:
With a paring knife, cut along the husk from top to bottom.  Open husk so corn is exposed, and pull corn from husk leaving husk intact.  Discard hairs and cut corn from cob. Save husk for presentation. In a large sauté pan, combine corn, orzo and fish fumet.  Let simmer until mixture is thick and creamy. Add cheese, crab and butter. Continue cooking until all ingredients are hot and well incorporated. 

To Assemble and Serve:
Preheat oven to 450°F. Blanch corn husk in boiling water until hot. Dry husk and reserve for plating. Grill or sauté pork chops on both sides until nicely caramelized.  Finish in oven for 10 minutes to cook to medium. Fold chives and truffle oil into risotto. Spoon risotto into corn husk. Serve pork chop over corn and crab risotto.


back to top

  • More Summer Cocktails
  • Saving Summer Produce for the Winter
  • More on New Orleans

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy