Join Jackie Lewandoski at the Blue Shutters Restaurant in Elmhurst. Executive Chef Guy Ciccone prepares Double Boned Pork Rib Chopp Charry Wood Grilled, Caramelized Onion, Pan Fried Sweet Potato Hash Pierogies, Jalapeno Apple Sauce, and Haricot Vertes. Recipes Below:
Pan Seared Sweet Potato Hash Pierogies
Filling: 2 Sweet Potatoes Peeled, diced medium, blanched
1 Small Onion diced medium
1 Red Bell Pepper diced medium
8 Strips of Applewood Smoked Bacon diced medium
1 Cup Sour Cream
¼ Cup Olive Oil
Salt & Pepper
Fresh Parsley
Method of Procedure:
Sautee Bacon in Olive Oil over medium heat, add Onion & Red Bell Pepper, add Blanched Sweet Potatoes. Salt, Pepper, Parsley, Sauté for 4 minutes.
Put all in Food Processor and lightly puree (leave a little chunky). Remove from
Processor to mixing bowl. Fold in Sour Cream.
PIEROGIE DOUGH
Recipe:
2 Eggs
½ Cup Milk
½ Cup Water
½ Tsp. Salt
4 Cups Sifted Flour
Method of Procedure:
Beat Egg, Milk, Water and Salt in a mixing bowl. Add Flour 1 cup at a time until fully blended. Turn out onto a lightly floured work surface and knead until smooth. Allow the dough to rest under overturned bowl for 20 minutes.
CARAMELIZED ONIONS
Recipe:
2 Sweet Onions
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Chives
1 oz. Olive Oil
1 oz. Butter
Method of Procedure:
Julienne 2 Maui Onions, Sauté in Olive Oil and Butter slowly until golden brown. Add Fresh Herbs.
JALAPENO APPLE SAUCE
Recipe:
4 Macintosh Apples, peeled
¼ Cup Apple Juice
¼ Cup Sugar
1 Tsp. Salt
¼ Cup Minced Fresh Jalapenos
Method of Procedure:
Put Apples, Sugar, Salt, Apple Juice in Food Processor and Puree. Remove from processor and add Jalapeno’s.
HERICOT VERTES
Recipe:
6 oz. French Thin Green Beans (Trimmed, Blanched)
¼ Cup Shallots Julienned
1/8 Cup Olive Oil
1/8 Cup Butter
Salt and Pepper
Method of Procedure:
In a sauté pan, heat Olive Oil, Butter, add Shallots, sauté lightly. Add
Haricot Vertes, salt, pepper, sauté until hot.
PORK CHOP
Go to a Butcher; have them cut you a Double Bone Pork Rib Chop. Ask them to French it ¾ of the Bone.
Put Cherry Wood Chips in your Outdoor Grill. Brush Butter, Salt and Pepper on Chop. Put on hot smoking grill. Turn when you have just brown lines (not black). Butter, Salt, pepper the other side after turning over. Repeat this step 2 times making grill marks, getting that smoke flavor. Finish in oven so it does not burn or get over smoky and dry. Cook to 145-160 degrees.
PLATE UP
Place Jalapeno Apple Sauce on 3 outside areas of the plate. Place Pierogies in front of Jalapeno Apple Sauce. Put Caramelized Onion in the middle of plate. Place Haricot Vertes on a bias over onions. Place chop on plate with bone over the beans. Brush with Olive Oil for a great sheen.
There it is Out Of The Blue!!