RECIPE CARDS HONEY LACQUERED BACON Yield: 12 servings (4 oz. each) 10-13 lbs. untrimmed pork belly Coarse salt, as needed Freshly ground black pepper, as needed 8 oz. (1 1/2 c.) sliced carrots 8 oz. (1 1/2 c.) onion, quartered and sliced 6 oz. (1 1/2 c.) celery, sliced 4 qt. chicken stock, divided 2 bouquet garni 2 c. honey 1/2 c. sherry vinegar 1/3 c. veal stock base Method (1) Trim skin and fat off pork belly; rub with salt and pepper. Scatter vegetables in roasting pan large enough to hold pork belly flat. Fill pan with 1/4” water. (2) Roast pork belly, uncovered, fat side up, at 550°F or until top begins to brown, about 20 minutes. Reduce temperature to 350°F; pour 2 qt. chicken stock into pan; add bouquet garni. Simmer liquid during braising, about 1 1/2 hours. (3) While pork belly is braising, prepare glaze. Mix remaining chicken stock, honey, vinegar and veal stock base; bring to boil. Reduce to brisk simmer. Cook until syrupy, about 1 hour. (4) Pork belly is done when easily pierced with fork. Remove from oven; let cool before discarding liquid. Cut pork belly in half lengthwise. Cut into 4-oz. pieces (sizes will vary with thickness). (5) Per order, generously brush glaze on pork; heat in hot oven. Arrange on warm serving plate (serve with sautéed cabbage and carrot purée, if desired); drizzle thin lines of glaze decoratively around meat. Wine pairing: Hosmer Winery Riesling 2007 (New York) Recipe and photo credit: National Honey Board, Firestone, Colo., www.honey.com For Chef Magazine’s digital editions, e-newsletters, blog and more APPLE, CHEDDAR AND ROSEMARY QUICHE Yield: 24 servings 24 ready-to-bake mini quiche crusts (816 g.), thawed 5 medium apples (such as Rome Beauty or Golden Delicious), cubed with skin on 20 oz. extra sharp Cheddar, coarsely grated 6 fresh Davidson’s Safest Choice pasteurized shell eggs 6 egg yolks (separated from Davidson’s Safest Choice pasteurized shell eggs) 1 1/2 c. whole milk 1 1/2 c. heavy whipping cream 5/8 t. ground cardamom 3/8 t. nutmeg 1 1/2 t. coarse kosher salt 3 T. fresh rosemary, minced Method (1) Preheat oven to 375°F. Place mini quiche crusts on baking sheets. Evenly distribute small cubed apples and grated sharp Cheddar cheese across all crusts. (2) Mix all remaining ingredients in a bowl; hand whip to combine. Evenly pour custard mixture over cheese and apples in each crust. (3) Bake for 30 minutes or until filling is set and top is browned. Cool quiche on rack for 10 minutes before serving. Wine pairing: Ventana Chardonnay 2007 (California) Recipe and photo credit: National Pasteurized Eggs Inc., Lansing, Ill., www.safeeggs.com PORK SLIDERS WITH ASIAN COLE SLAW Yield: 12 servings 2 lbs. ground pork 3 T. Mezzetta horseradish cream 1 egg 1/2 t. salt 1 Mezzetta habañero pepper, finely minced 4 peaches, sliced into 1/2” rings Olive oil, as needed Kona Coast wasabi teriyaki 12 mini sesame hamburger buns Asian Cole Slaw (recipe follows) Asian Cole Slaw 1 small head Asian cabbage 1/2 small head purple cabbage 1 red onion, finely diced 2 carrots, finely sliced 1 jar Mezzetta sweet bell pepper sandwich strips 1 1/2 c. mayonnaise 1/4 c. sugar 1/4 c. rice vinegar 1/2 t. salt 1 1/2 t. black pepper Method (1) Combine pork, horseradish cream, egg, salt and habañero; portion into 1/4-lb. patties. Preheat grill to medium-high. (2) Brush peaches lightly with olive oil; grill 5 minutes on each side or until tender. Remove from grill; brush with generous amount of wasabi teriyaki; set aside. (3) Grill burgers, 6-7 minutes per side. Place several peach slices on each bun bottom; top each with burger, and finish with Asian Cole Slaw. Wine pairing: Morgan Creek Vineyards Ten Thousand Vines Marquette (Red) NV (Minnesota) Method Asian Cole Slaw (1) Finely slice cabbages; toss into large bowl. Add onion, carrots and sweet bell pepper sandwich strips. (2) Mix in mayonnaise, sugar, vinegar, salt and pepper until thoroughly blended. Recipe credit: Marisa Churchill, executive chef, G.L. Mezzetta, American Canyon, Calif., www.mezzetta.com Photo credit: G.L. Mezzetta, American Canyon, Calif., www.mezzetta.com 12 | Chef 11_12 Recipe Cards cm_FINAL.indd 12 www.chefmagazine.com www.chefmagazine.com 5/21/09 1:22:36 PM