"Recipes from the Chef's Kitchen"

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eatZi's Market and Bakery
Rockville, Maryland
Executive Chef David Hackett
1-301-816-2020
For Catering ... 1-301-816-0330

Hummus

Ingredients:
1)  Garbonzo Beans   3 cans (15 oz. each)
2)  Paprika   1/4 tsp.
3)  Lemon Juice   1/4 cup
4)  Whole Peeled Garlic   1/8 cup
5)  Tahini Sesame Paste  1/4 cup
6)  Extra Virgin Olive Oil   1 1/2 cups
7)  Kosher Salt   1 tbs.
8)  White Pepper   1/2 tsp.

Preparation:
1)  Chop garlic and set aside.
2)  Drain garbonzo beans and rinse with cold water
3)  Place all ingredients together in a food processor,
      blend for about 3 minutes, or until desired
      smoothness.
3)  Be sure to scrape down the sides of the food
       processor to puree all the garbonzo beans.

Pita Bread:
Brush pita with olive oil, and toast in the oven until
crisp.  If desired...red pepper can be sprinkled on top
or sesame seeds, parmesian cheese, roasted cumin, etc.


Mediterranean Stuffed Porkloin

Filling...
Ingredients:
1)  Goat Cheese   1 1/4 cup
2)  Pitted Diced Greek Olives   1/2 cup
3)  Toasted Chopped Pinenuts   3/4 cup
4)  Diced Sundried Tomatoes   1/2 cup
5)  Chopped Garlic   2 tsp.
6)  Fresh Cracked Black Pepper   1/2 tsp.
7)  Fresh chopped Rosemary   1 tsp.
8)  Seasoned Bread Crumbs (Progresso)   1/3 cup

Preparation:
1)  Place softened goat cheese in a bowl.
2)  Add the diced greek olives, toasted chopped
      pinenuts, diced sundried tomato, chopped
      garlic, fresh cracked black pepper, chopped
      fresh rosemary, and bread crumbs.
3)  Fold all ingredients together, and set aside.

Spinach:
Ingredients:
1)  Spinach   1/2 lbs.
2)  Olive Oil Blend   2 oz.

Preparation:
1)  Be sure to pick all the stems off, and wash very
      good, to remove sand.
2)  Quickly saute the spinach in about 2 oz. of olive
       oil blend, make sure not to overcook!!!!!
3)  Allow to cool, and set aside.

Porkloin:
Ingredients:
1)  Porkloin (not trimmed)   2 lb.
2)  Kosher Salt   as needed
3)  Cracked Black Pepper   as needed
4)  Roasted Raspberry Chipotle Relish   1 bl.
5)  Butcher's Twine   as needed

Preparation:
1)  Trim a 2 1/2 or 3 lb porkloin free of excess
      fat and silver skin. (Be sure to save scraps).
2)  Slice the porkloin lengthwise and begin to
      unroll as you slice (See demo).
3)  Once rolled out flat, pound porkloin with a
      a meet mallet until the loin is thin, flat and
      even.
4)  Make sure to place plastic wrap down first
      and additional plastic wrap over the flat loin
      before pounding.
5)  Sprinkle with salt and pepper, and brush
      roasted raspberry chipotle relish over the
      porkloin, but make sure to leave a 1 inch
      frame of porkloin around the edges.
6)  Lay the Spinach between two paper towels
      and lightly squeeze the moisture out of the
      spinach, try to get it as dry as possible,
7)  Lay the spinach on top of the roasted
      raspberry relish evenly, allowing that 1 inch
      frame to be shown.
7)  Once the spinach is layered on top of the pork,
      rolling can begin.  Make sure that the pork is
      rolled sort of snug, then begin to tie the roast.
8)  Season with salt and pepper.

Searing Method:
1)  Heat a roasting pan up on the stove and add
      2 oz. of oil to the pan.
2)  Place the porkloin in the pan and sear on all
      sides until golden brown, do not forget the ends.
3)  Place the scraps of pork in the pan as well, along
      with the miropiox, (celery, onions, carrots,
      rosemary).
4)  Allow to cook in a 350 degree oven for about 1
      hour or until the internal temperature reaches
      150 degrees. Make sure to turn the roast
      throughout the cooking process.
5)  About 45 minutes into the cooking process, add
      1 small can of tomato paste and allow it to
      caramelize with all the other vegetables.
6)  Once the porkloin is 150 degrees, remove it from
      the pan and place it on a platter to rest.
7)  Place the pan with the miropiox and tomato on
      the stove, remove any excess grease, then add 2
      cups of burgundy wine and let it reduce by 1/2.
      Once reduced, add 1 quart of chicken stock and
      simmer for 10 minutes.
8)  To thicken, add a slurry of corn starch and
      burgundy wine or water, which ever you prefer,
      the liquid should always be added to the starch,
      not the starch to the liquid, (the consistency should
      be like heavy cream).
9)  Slowly add the slurry to the sauce. Stop once desired
      thickness has been reached.
10)Allow to simmer for 3 to 4 minutes, to allow the
      starch to cook out.
11)Strain through a fine strainer and finish by whipping
      4 tbs. of butter into the sauce...1 tbs. at a time.
12) This will give the sauce a velvety finish.
13) Slice porkloin and serve with a potato and a
       vegetable, if you prefer.



Good Eating!!!