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December 12th, 2013

by Total Food Service

Super Bowl Recipes

by Eric Crowley

Chef Eric of culinaryclassroom.com, offers innovative menu ideas for the Super Bowl and Valentine's Day to satiate hungry football fans and how to set the mood for Valentine’s Day patrons.


 

Beer-Braised Pork Loin with Shallots, Garlic,
Onions, Sage and Thyme

  • Boneless pork loin, rolled and tied - 1 ½ to 2 pounds
  • Onion, small dice - 1/2 cup
  • Shallot, small dice - 1/2 cup
  • Garlic cloves, whole - 2 each
  • Vegetable oil - 1 Tablespoon
  • Salt - 1 teaspoon
  • Pepper - 1/2 teaspoon
  • Sage, Dried - 1 teaspoon
  • Thyme, Dried - 1 teaspoon
  • Dark beer - 8 ounces

Method

  1. Combine herbs, salt and pepper in a bowl. Coat the pork well with - - the mixture, wrap the pork in parchment paper and refrigerate 2 - hours or more.
  2. Preheat an oven to 325 degrees. Remove the pork from the refrigerator and pat it dry with paper towels. Heat the oil in a casserole or heavy bottomed pot to fit the pork and sear the roast until it is well browned.
  3. Transfer the pork to a platter or pan and pour off all but 2 T of the fat in the pan. Sauté the onion, shallot and garlic until aromatic. Deglaze the pan with the beer. Return the pork to the pan and bring the liquid to a boil.
  4. Cover the pot and braise it in the oven for about 45 minutes, or until a thermometer reads about 140 degrees. Remove the pork from the pot and transfer it to a heated serving platter. Let the roast rest for at least 10 minutes.
  5. Degrease the braising liquid and puree the liquid with a hand held blender. Season the liquid with salt and pepper. Serve it with the roast.

 

 

Crunchy Citrus Strip Loin Steak with Garlic, Soy Sauce and Sake


  • Strip loin steak, cut into thin slices - 1 ½ pounds
  • Soy Sauce - 2 teaspoons
  • Fish Sauce - 2 teaspoons
  • Garlic clove, crushed - 1 clove
  • Vegetable Oil - 2 cups
  • Cornstarch - 3 Tablespoons
  • Brown sugar - 6 Tablespoons
  • Cornstarch - 1 teaspoon
  • Soy Sauce - 1/3 cup
  • Sake - 1/3 cup
  • Juice from one orange

Method

  1. Slice the steak and place in a medium bowl.  In the same bowl, add 1 teaspoon each soy sauce and fish sauce.  Add the crushed garlic and stir to coat the meat.  Refrigerate for 15 – 30 minutes.
  2. While the steak is marinating, make the sauce by combining 1/3 cup of soy sauce, 1/3 cup sake and orange juice in a small bowl.  Blend well and pour into a small saucepan.  Add the brown sugar to the saucepan and bring to a boil over medium heat.
  3. Once the sauce has reached a boil, lower the heat and simmer gently for about 2 minutes, stirring constantly.  Taste and adjust seasonings.  Take the sauce off of the heat and set aside.
  4. When ready to cook the beef, drain the meat on paper towels.  Heat the 2 cups of oil in a wok or skillet. Place the 2 Tablespoons of the cornstarch in a bowl and add the meat. Stir to coat the meat slices in the cornstarch. Shake off the excess cornstarch and fry the meat in the hot oil for 1-2 minutes, or until golden brown.  Drain the meat on paper towels.
  5. When ready to serve, heat 1 Tablespoon of oil in a wok or skillet.  When hot, add the beef and orange zest, stirring to combine.  Remove the beef to a serving dish and pour the hot sauce over the beef.  Serve with rice pilaf and stir-fried broccoli.

 

 Chef Eric Jacques Crowley is an experienced, professional chef and the founder, owner, and chief instructor at Chef Eric’s Culinary Classroom in West Los Angeles.

 

 

 


 

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