Bread and Wine Farm Dinner
Wednesday, September 12
7:00 p.m.- 9:00 p.m.
Bread & Wine
3732 W. Irving Park Rd
For more information:
$55 without pairings, $80 with pairings
RSVP by September 11 to firstname.lastname@example.org
Guinea Hog Shoulder Confit, BBQ Peaches, Crispy Summer Beans, Pickled Gooseberries
Guinea Hog Shoulder Confit
1 skinless boneless pork shoulder
For the brine:
1 gallon water
1 1/2 cups Kosher salt
2 cups brown sugar
8 teaspoons pink curing salt
Combine all ingredients and stir to dissolve salts and sugar. Place shoulder in a vessel and cover with enough brine so that is completely submerged. Weigh with plates and refrigerate for 48 hrs.
1 gallon lard
Melt lard over low heat. Once melted drain, rinse and pat dry the pork shoulder then place in a oven proof vessel with tall enough sides so that you can completely submerge the shoulder in the fat. Wrap tightly in plastic wrap and tinfoil. Cook at 275 for 8 hrs, or overnight. Once meat falls apart with little resistance drain and shred like pulled pork or let cool completely and cut into piano key size planks.
3 ea blanched and peeled ripe peaches
1 cup simple syrup
2 Tablespoons BBQ spice (See below)
Rough chop peaches and fold in remaining ingredients. Set aside.
1 Tablespoon paprika
1 Tablespoon Kosher salt
1/2 Tablespoon chipotle powder
1/2 Tablespoon coriander, ground
2 Tablespoons Dark brown sugar
1 teaspoon mustard powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Mix, set aside
Crispy Summer Beans
1/4 pound green beans trimmed and blanched
Pickled gooseberries (or ground cherries)
1 Pint of gooseberries
2 cups white distilled vinegar
2 Tablespoons toasted coriander seeds
1/2 cup sugar
Combine white vinegar, coriander seeds and sugar in a pot and bring to a boil. Pour over gooseberries and let cool to room temp. Set aside.
Heat a heavy bottomed sauté pan over high heat, once oil shimmers add pork confit and sear on all sides until warmed through. Once warmed through, drain on kitchen towels in a warm place. While searing pork heat 2 cups canola oil in a small pot. Once oil is warm (use a candy thermometer to check temperature, should be around 350) lightly dip green beans in tempura batter and fry until golden brown and crispy. Drain and season with salt and pepper.
Center a plank of pork confit in the center of a small round. Dot the rough chopped peaches on the pork and on the plate in two opposite places. Same with a tablespoon of pickled gooseberries. Top with crispy fried green beans
Copyright © 2014, The Baltimore Sun