The Book and the Cook

1 6 oz.

Hatfield Quality Meats pork chop

2

medium pears

1

head Belgium endive

3 oz.

pear schnapps (apple flavored or brandy can be substituted)

2 Tbsp.

butter

1

clove

1/4 lb.

celery root

1/4 lb.

red Florida new potatoes

1/4 c.

vegetable oil

1/4 lb.

haricot vert or fresh green beans

Pinch of dry oregano

Pinch of Old Bay

Salt & Pepper to taste

For tempura batter

6 oz.

lager (do not use dark beers)

3/4 c.

all purpose flour, plus 2 Tbsp.

1. Peel and slice pears and julienne endive. 
2. After flaming an ounce or two of apple or pear schnapps or brandy, saute gently until soft in butter, clove and remaining schnapps on low heat.
3. Peel and dice celery root and dice red potatoes.
4. Toss potatoes and celery root in oil salt pepper a pinch of dry oregano and old bay.
5. Roast in 350F oven until soft and brown.
6. Make tempura batter by combining 3/4 c. flour and the lager in a bowl and mix with a hand mixer.
7. Season Hatfield Quality Meats pork to taste with salt and pepper and sear in hot frying pan. 
8. Finish cooking chops in 350F oven for 15-20 minutes.
9. Use remaining 2 Tbsp. of flour to dust the haricot verts and dip in tempura batter. Deep-fry. 
10. Sprinkle with sesame seeds and salt.
11. Serve pork chops with pear-endive sauce spooned over top accompanied with roasted potato and celery root and tempura haricot verts.

Serves 1

4 oz

pieces of Hatfield Quality Meats Ham

5

pieces medium asparagus

1

small to medium size purple potato

3 oz

Butter

2 oz

gorgonzola cheese

1 tsp.

brown sugar

Salt & Pepper to taste

1. Slice potato into thin strips and blanch until just tender.   Drain.
2. Season to taste with salt and pepper.
3. Stack potatoes into tower with gorgonzola cheese between each slice.  Top tower with gorgonzola and bake in oven at 350F until gorgonzola browns.
4. Heat butter in pan and mix in brown sugar and sauté Hatfield Quality Meats ham until golden brown.  Season to taste with salt and pepper.
5. Blanch asparagus in boiling water and sauté with butter.  Season to taste.
6. Assemble on plate.

Serves 1

For scallion oil

3

scallions

1 c.

olive oil

1 tsp.

each salt, pepper and sugar

In blender, puree three scallions with 1c. olive oil, 1 tsp. each salt, pepper and sugar.
when well blended allow to stand 10 – 15 minutes before using.

For Balsamic gastrique

1 c.

balsamic vinegar

2 Tbsp.

brown sugar

1 Tbsp.

ground black pepper

Combine 1 c. Balsamic vinegar with 2 Tbsp. brown sugar and 1Tbsp. ground black pepper in sauce pan, reduce over low heat until it becomes thick and syrupy.  Set aside but keep warm.

Preparing the pork chop

1 6 oz.

Hatfield Quality Meats pork chop

2 c.

vegetable oil

1 c.

heavy cream

1

papaya

1

boniato or sweet potato

1 Tbsp.

butter

1

clove garlic

3

sprigs thyme

1. Rub Hatfield Quality Meats pork with salt and pepper.
2. Heat heavy cream until hot but not boiling.
3. Place seasoned chop in medium-hot sauté pan and cook on one side approx 4 minutes .
4. Heat vegetable oil until it reaches 340 degrees F.
5. Peel papaya and slice into 1/4 in. pieces.
6. Add to heated heavy cream and cook until tender but not soft, approx 5 minutes, and remove from heat.
7. Flip pork chop over and add butter, garlic clove, and thyme.  Baste the chop every two minutes with pan juices, approx. 6 more minutes.
8. Peel and julienne cut boniato.  Deep fry in vegetable oil until crispy, (approx 1 minute) remove and place on paper towel to drain.
9. When pork is finished place on plate.  Ladle papaya and cream onto chop and top with fried boniato.  Drizzle with gastrique and scallion oil and serve.

Serves 1

6 oz.

Hatfield Quality Meats sweet Italian rope sausage

1 Tbsp

olive oil

3/4 c.

heavy cream

2

cherry tomatoes

2 Tbsp.

chopped cilantro leaves

1/2 c.

water

2 Tbsp.

butter

1 tsp.

salt

1/4 c.

instant polenta

1 small

bunch of kale

2 Tbsp.

onion, diced

Zest of 1/2 of an orange

Juice of 1/2 an orange

Salt & pepper, for garnish

For "scotch egg"

1. Halve and hollow out two cherry tomatoes and stuff with cilantro leaves. Replace halves.
2. Remove Hatfield Quality Meats sweet Italian rope sausage from casing and form a layer around the outside of tomatoes.

For the polenta

1. In heavy saucepan, bring 1/4 c. water, 1/4 c. heavy cream, 1 Tbsp. butter and 1 tsp. salt to a boil.
2. Add 1/4 c. instant polenta to pan. Reduce heat and stir every minute or so for ten minutes.
3. Stir in zest of 1/2 of one orange. Reserve.

To finish

1. Over medium heat, brown sausage "scotch eggs" on one side, turn over and bake in 400F oven for 10 minutes.
2. While sausage is in oven, slice kale into 1/4 in. strips and sauté with 2 Tbsp. diced onion and 1 Tbsp. butter. After four minutes, add 1/4 c. water and cook for four more minutes. Water should evaporate.
3. Spoon polenta onto plate then add "scotch eggs" and kale to the plate. Combine orange juice and 1 Tbsp. olive oil and drizzle over the dish.
4. Serve.

Serves 1

1/4 lbs

Hatfield Quality Meats kielbasa

1/4 lbs

yucca

1/2 c

red Onion:  1/4 c medium dice; 1/4 c small dice

1

tomitillo

1

plum tomato

1

bunch cilantro leaves

1/4

jalapeno pepper, diced

1

pablano pepper

1

egg

1

tbsp butter

Salt & Pepper to taste

1. Roast poblano pepper over an open flame, turning until skin is blackened.  Remove skin and puree pepper.
2. Put yucca into boiling water and boil until tender. Remove from water, mash and set aside.
3. Heat ¼ tbsp butter in a skillet and sauté medium diced onions until caramelized.  Add mashed yucca.  Turn frequently so that it browns evenly. 
4. Small dice tomatillo and plum tomato and place in a mixing bowl.  Add small diced onions and 2 cilantro leaves, salt & pepper.
5. Sear sliced Hatfield Quality Meats kielbasa and set aside.
6. Place mashed yucca in center of plate and fan the kielbasa around the yucca.  Fry one egg, over easy, and place over the yucca.  Top with tomatillo salsa and spoon pepper and onion puree round plate for color.
7. Serve.

Serves 1

8 oz

Hatfield Quality Meats pork loin or tenderloin

1 c.

cooked rice (follow recipe on the box) 

1 c.

canned black beans

1

whole plantain 

4 to 5

sprigs cilantro

Pinch each of dry cumin, paprika, cayenne, and coriander   

1/2

jalapeno pepper, sliced thin 

1/2

shallots, minced    

Salt and pepper

1/2 c

sugar   

4 c

vegetable oil

1. Butterfly the loin cut and pound thin. NOTE:  “Butterfly” is a process of cutting boneless meat evenly to but not through the opposite edge, leaving the uncut edge as a “hinge.” When the meat is open, it resembles the wings of a butterfly.  This allows you to cook the product evenly and quickly. 
2. Season Hatfield Quality Meats pork loin with salt and pepper, cilantro, shallots and jalapenos, roll, and slice into rounds
3. Combine the cooked rice and the black beans along with cumin, paprika, cayenne, and coriander.  Simmer until evenly heated, stirring occasionally.  Season to taste with salt and pepper.  Keep warm.
4. Hold aside 1 tbsp. of oil and heat balance of the frying oil to 350 degrees F
5. Peel and slice plantains and dredge in sugar
6. Gently place plantains in oil, no more than one layer at a time, and fry until golden brown.
7. Drain fried plantains on paper towel
8. Heat a heavy skillet on high until drops of water bounce on the surface. Add a table spoon of oil and simmer the sliced pork rounds 1 to 2 minutes on each side.
9. Place a scoop of rice and beans in center of the plate and surround with a fan of fried plantains.  Place the finished pork rounds on top of the plantains. 

Serves 1