Serves 4
Ingredients
- Basic brine for pork (1 1/4 gallons water, 3/4 cup salt, 1/2 cup sugar, black peppercorn, bar leaf, coriander seed to taste)
- 2 pounds pork rib rack, brined for one hour
- 2 cups cleaned peas
- 2 cups cleaned morels (thinly sliced shallots, thyme, salt and extra virgin olive oil to sauté)
- 1 to 2 cups charred onion soubis
CHARRED SPRING ONION SOUBISE
- 2 Spanish onions sliced thin small bunch of thyme
- 1/8 pound unsalted butter
- splash of heavy cream
- sherry vinegar to taste
CHARRED SCALLION OIL
- 2 bunches of scallions
- extra virgin olive oil
- lemon juice to taste
VEGETABLES AND MUSHROOMS
- 2 cups cleaned morels
- 2 thinly sliced shallots
- pinch fresh thyme
- 2 cups garbanzo beans
- butter
- vegetable stock
- lemon juice
Method
CHARRED SPRING ONION SOUBISE
- Sweat onions with thyme until transparent. Remove thyme.
- Puree onions with butter and heavy cream.
- Season with salt and sherry vinegar to taste.
CHARRED SCALLION OIL
- Preheat grill on high.
- Burn scallions on grill at high heat.
- Once thoroughly charred, place in blender, pulsing while slowly adding oil to emulsify.
- Season with salt and lemon juice to taste.
VEGETABLES AND MUSHROOMS
- Sauté clean morels with shallots and thyme. Season with salt.
- Blanch and sauté garbanzo beans in butter and vegetable stock, seasoning with fresh lemon juice and salt to taste.
ASSEMBLY
- Grill pork to desired temperature, rendering all the excess fat off the rack. Avoid flare-ups while grilling pork.
- Garnish plate with charred onion soubise, place the sliced pork on top.
- Garnish pork with sautéed vegetables and mushrooms. Garnish with fresh pea leaves and a great extra virgin olive oil.
“We do our best to purchase local, high quality vegetables, meat and dairy. Subsequently, this translates into a greater expense and the necessity to utilize everything… we have a lot of fun coming up with ways to utilize our byproducts.” Fun indeed… in this dish the young tendrils and leaves of early peas provide a fresh counterpoint to earthy morels and charred onions.
