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

Yield: 4 Servings

Ingredients:

    Grilled Berkshire Pork Chop with Corn and Crab “Risotto”  on StarChefs.comBerkshire Pork:
  • 1 gallon water
  • ½ cup salt
  • ½ cups Steen’s sugar cane syrup
  • 2 Tablespoons fennel seeds
  • 4 bay leaves
  • 2 sprigs rosemary
  • 4 14-ounce Berkshire pork chops, Frenched 

    Sauce Bordelaise:
  • 2 Tablespoons neutral oil
  • 3 shallots, sliced
  • 1 onion, sliced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 cup merlot
  • 1 cup Port
  • 1 quart veal demi glace

    Fish Fumet:
  • ½ onion, chopped
  • ½ stalk celery, chopped
  • ½ bulb garlic, halved
  • 1 pint dry vermouth
  • 1 pint fish stock
  • ½ bunch fresh thyme, leaves picked from stems
  • ½ bunch fresh tarragon
  • 1 bay leaf
  • ½ teaspoon red pepper flakes
  • 1 pint heavy cream
  • Salt

    Corn and Crab “Risotto”:
  • 4 to 6 ears corn with husks
  • 8 cups cooked orzo pasta
  • 1 pint fish fumet
  • Salt
  • ½ cup grated parmesan
  • 2 cups jumbo lump crab meat
  • 4 ounces butter, diced
  • ¼ cup white truffle oil
  • 1 Tablespoon chopped chives

Method:

For the Berkshire Pork:
Bring all ingredients to a boil; strain and chill in refrigerator. Add pork chops to brine, brine (keeping in refrigerator) for at least 8 hours. Remove chops from brine before cooking and dry thoroughly with paper towels.

For the Sauce Bordelaise:
Heat oil in a saucepot and then add shallots, onion, carrots, celery and garlic until golden brown and tender. Add bay leaf, thyme, wine, port and demi glace; simmer slowly until sauce has a consistency that coats the back of a spoon. (If it boils down too much it will get bitter – add a pinch of sugar to balance out any bitter flavors.) Strain through a fine mesh sieve.

For the Fish Fumet:
In a saucepot, sweat vegetables until onions are translucent. Add vermouth and boil for 10 minutes. Add stock and boil for 10 minutes. Add fresh herbs, bay leaf, red pepper flakes, and heavy cream; cook for 10 minutes. Strain through a fine sieve and check for seasoning. Set aside.

For the Corn and Crab “Risotto”:
Use a pairing knife to cut open the corn husks lengthwise from top to stem. Pull back husks so corn is exposed, and pull out corn leaving husks in tact; save at least 4 husks for presentation. Discard corn silk and cut corn from cob (you want 4 cups of corn kernels). In a large sauté pan, combine corn, orzo and fish fumet. Let simmer until mixture is thick and creamy. Season with salt and add cheese, crab and butter. Continue cooking until hot and well incorporated. Just before serving, fold in chives and truffle oil.

To Assemble and Serve:
Preheat oven to 450°F. Season pork chops with salt and grill (or sauté) on both sides until nicely caramelized. Transfer to oven for 10 minutes to cook to medium. Meanwhile, blanch corn husk in boiling water until hot; spoon “risotto” into husks. Arrange “risotto”-filled husks and pork chop on plate, drizzle Bordelaise around chop.

 

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