MAPLE GLAZED PORK BELLY
Instructions : Preheat your oven to 350˚F . Heat enough oil to cover the bottom of a large pot . Sauté onion , garlic , cinnamon stick , bay leaf , and cloves until you begin to smell all the flavors combine . Remove stems and seeds from dried chiles then add dried chiles and stock and cook for 20-30 minutes , until chiles are soft and rehydrated . Working carefully and in batches , remove juice and all the solids and pulse in a blender or food processor until smooth . Strain through a sieve and discard the solids .
Place your pork belly skin side up in a large roasting pan , lined with parchment paper . Pour strained sauce over pork belly and cover with another sheet of parchment paper . Seal your roasting pan with foil and cover with a lid . Bake for 2 ½ hours , until fork tender . When cool enough to handle , remove pork belly from the drippings and place on a parchment lined baking sheet . Cover with another sheet of parchment and plastic wrap . To drastically improve the texture of the pork and serving , compress the pork in the refrigerator by placing several heavy baking sheets on top of it to weigh it down . Refrigerate overnight .
Pour the fat and juices from the roasting pan into a container and refrigerate . The next day , remove pork belly and slice into ½ inch slices .
Remove the top layer of fat from your reserved sauce and heat in a small saucepan . Add the maple syrup and heat until reduced by a third .
To finish the pork , heat a large skillet over mediumhigh heat . Working in batches , add each piece of pork belly and cook , turning only once , until browned and crispy , about 1 minute on each side .
KABOCHA RISOTTO
Instructions : Before cooking , make a bouquet garni by taking your sage and thyme leaves and tying them by their stems with kitchen twine . This bouquet garni will impart the flavor of the herbs without actually adding the leaves .
Heat a large skillet on the stovetop at medium heat . On a separate burner , heat the chicken
CHEF DAVE PUATU
Chef de Cuisine of Council Oak Steaks & Seafood
stock to a simmer . Keep it on low so it stays hot and nearby your main skillet . Add 2 tablespoons of butter and one tablespoon of olive oil to the skillet . Once the butter melts , add the shallots and cook them until softened , browning lightly at the edges . This takes about 2 minutes . Once browned , add the Arborio rice . Cook for approximately 2 minutes . This toasts the rice , a crucial step that allows the rice to release its starches later as you add liquid . Stir the rice frequently , and , once it has become a pale gold or light brown , add the wine to deglaze the pan . When the wine has reduced almost completely , you can begin to add the warmed chicken stock . Add the bouquet garni at this time and take care not to disturb it overmuch with your spoon . Add approximately ⅓ - ½ cup chicken stock at a time , or by the ladle , depending on what tool you use . Stir the liquid with the rice .
Once it has reduced , continue adding the liquid ½ cup at a time , usually every few minutes . Stir frequently as it is the stirring that helps release the starches . Once you ’ ve added about 4 cups of stock , taste the rice . If it is still too al dente , add a little more stock . When finished adding the stock , remove the bouquet garni and mix in the butternut squash puree .
Remove pan from the heat , and add the 2 tablespoons of butter and ¾ cup of the Parmesan cheese ; stir until melted and incorporated . Gently fold in the cubed butternut squash . Add salt and pepper to taste . Set aside and cover / keep warm while you finalize your pork belly preparation .
FRIED CAULIFLOWER
Prep time : 30 minutes Cooking Time : 10 minutes Serves : 4
Ingredients 1 Head of Cauliflower 4 cups of canola oil 2 bunch of black kale 1 cup of parmesan cheese ½ cup of pine nuts ¼ cup of EVOO 2 cloves of garlic
FRIED CAULIFLOWER WITH KALE PESTO AND SHAVED PARMESAN CHEESE
Instructions : Cut the head of cauliflower into individual florets . Heat canola oil in a pot at 350 ° F . Cut leaves off the stalk of the kale . Add ½ cup of parmesan cheese , EVOO , pine nuts , garlic , and kale in to a food processor . Pulse until well combined . Season with salt and pepper .
Fry the cauliflower in the hot oil for 5-8 minutes or until tender . Season fried cauliflower with salt and pepper then toss into a bowl with kale pesto . Transfer mixture onto a vessel and grate ½ cup of parmesan cheese on top .
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