"Recipes from the Chef's Kitchen"

Show 1007

McLean Bible Church Cafe
8925 Leesburg Pike
Vienna, Virginia
Chefs Website: wedtoachef.com
Chefs Email: connor.bayless@mcleanbible.org

Connor Bayless - Sous Chef (left)
Lindsey Gustin - Producer/Host (right)

Sous Vide Pork Belly


(Serves 4)
1)   1 Fresh Pork Belly
2)   4 Cloves of Garlic
3)   tbs. Kosher Salt
4)   tbs. Black Pepper
5)   1 tbs. Sugar
6)   1 tsp. Crushed Red Pepper Flake

1)   Peel and slice garlic about 1/8 of an inch thick.
2)   Portion pork belly into four 4-ounce portions.
3)   Generously season pieces of pork belly with salt, black pepper, sugar, and red pepper flake.
4)   Transfer the pork belly pieces to zip top bags. Close the bag leaving a small part of the bag
       open for air to escape. Submerge the bag in a container of cool water leaving the open portion
       above the water to force the air out of the bag. Seal the bag while it is submerged.
5)   Set your emersion circulator to 140F (60C).
6)   Once the water bath has reached the desired temperature, transfer the vacuum-sealed bag
       with the pork belly to the hot water bath.
7)   Let the pork belly cook for 1 hour.
8)   Place a skillet over medium heat. Once the pan is hot place your pork belly in the pan and
       sear pieces on all sides until meat is golden brown and crispy.
9)   Serve over braised beans and kale.
10) Garnish with micro greens or fresh chopped parsley.

White Bean Cassoulet

(Serves 4)
1)   1 Canned White Kidney Beans (drained)
2)   1 Canned Diced Tomatoes (drained)
3)   2 Cloves of Garlic Sliced
4)   1 Stick of Butter
5)   1 Bouquet Garni (1 rib celery, 4 sprigs parsley, 3 sprigs thyme, 1 bay leaf
        tied with butchers twine)
6)   2 cups Chicken or Vegetable Stock
7)   Kosher Salt to taste
8)   Ground Black Pepper to taste

1)   Heat a medium size saucepan over medium heat.
2)   Melt 3 tablespoons of butter.
3)   Sweat Garlic until tender and just browned around the edges.
4)   Add beans and coat in melted butter, add stock, bouquet, and season generously.
5)   Increase heat and bring stock to a rolling simmer.
6)   Cook and reduce stock until demi sec (almost dry).
7)   Remove bouquet and add diced tomatoes.
8)   Swirl in pieces of chilled butter.
9)   Finish with chopped parsley.

Massaged Kale Salad

(Serves 4)
1)   1 bunch Lacinato Kale (chiffonade)
2)   2 Carrots Peeled and Shredded
3)   2 Peeled Cloves Garlic (grated)
4)   2 oz. Grated Parmesan Cheese
5)   2 Lemons zested and juiced
6)   2 tbs. Extra Virgin Olive Oil
7)   Kosher Salt to taste
8)   Ground Black Pepper to taste

1)   De-rib, chop, and wash kale.
2)   Using a microplane grater, grate garlic and zest lemon. Juice lemons and remove seeds.
3)   Grate or shred carrots.
4)   Combine kale, lemon zest, juice, garlic, carrots, and Parmesan.
5)   Dress with oil and season generously with salt and pepper.
6)   Toss to combine and knead kale to tenderize.
7)   Serve or chill over night to intensify flavors.

Good Eating!!!