Chef GianLuca Fremiotti, Bistocchi’s
Maple Ginger Glazed Pork Chop ¼ c Lager ¼ c real maple syrup 1T Fresh minced ginger
1 ea pumpkin 1ea. Butternut Squash ½ c Heavy cream 1T cinnamon 1t nutmeg 1 oz olive oil Kosher salt and Pepper to taste
2oz cl Butter 1/2 c aboreo rice 3T shallots (small dice) 3 to 4c chix or veg. stock (low sodium) 2 oz grated Parm
2 1 ¼ ” Pork Chop
Pre-heat oven to 350 Turn grill to high
Maple Ginger Glaze Place Lager, Maple Syrup, and Ginger a small pan and simmer until reduced by half
Pumpkin Puree Preheat oven to 350 Gut (reserving pumpkin seeds) and skin pumpkin and butternut squash, cut and break down remaining pumpkin and squash to a large dice. Clean pumpkin seed coat w/ salt spreading the seeds out on a cookie sheet and roast till golden brown. Coat pumpkin and sash w/ olive oil and salt and pepper and roast for 15 min or until tender and should appear nicely roasted. While roasting pumpkin and squash, in a small pan, warm the heavy cream (do not allow cream to boil). Place Pumpkin, Squash, Cream, Cinnamon, and Nutmeg in a food processor (If you don’t have a food processor you can use a blender but you my have to use more cream) and blend until smooth.
