Saturday, July 28, 2012

Top Recipe - Chris Cosentino's "Pork and Beans" with Cured Pork and Chickpeas

If any of you tries this (or any other Top Chef recipe), we'd love to hear from you!

"Pork and Beans" with Cured Pork and Chickpeas

30 pounds pork shoulder
8 Pasilla peppers
2 lamb casings hanks
5 bunches oregano
2 cups orange zest
Pinch pink salt
Kosher salt and black pepper, to taste
8 New Mexico red chilies
1 head garlic
2 shallots, sliced
1 tablespoon smoked paprika
1 bottle red wine

Pork Belly:
2 pounds pork bellies
Salt and pepper, to taste
2 onions
2 carrots
2 heads celery
1 bunch oregano
1 bay leaf
2 bottles white wine

4 pounds chickpeas
5 gallons chicken stock
8 Chipotle peppers
6 beers
4 tomatoes
1 head garlic, sliced and grilled
1 onion, sliced in half
1 potato
1 Pasilla pepper
1 pound bacon

6 pints cherry tomatoes
2 cups celery leaves
3 bunches radishes
2 bunches scallions
Olive oil, as needed
6 Walla Walla onions, diced

1. Cube pork shoulder, then mix with salt and pepper, pink salt, sliced shallots, garlic, orange zest, oregano leaves, smoked paprika.

2. Combine red wine, Pasilla peppers, New Mexico reds and blend in blender, then add to the meat. Grind meat and let marinate overnight. Cook and adjust seasoning to taste.

3. Using a sausage stuffer, stuff the meat into a lamb casing, until all the meat is used. Using a sausage prick, prick sausage to remove air pockets then braid sausages into links 2 1/2 inches long.

4. Poach the sausage in the chickpeas (recipe below) beans, remove when 1/2 way cooked, then grill to get good color and flavor.

Pork Belly:
1. Season pork belly with salt, pepper, white wine and onions, carrots and celery, bay leaf and oregano.

2. Cut bellies into quarters then place in a pressure cooker with vegetables and wine.

3. Cook for 60 minutes. After it’s brought to full steam, remove from the cooker and reserve the liquid. Chill the belly before cutting.

1. Place the chickpeas in a pot with chicken stock, grilled garlic, onion, bacon, chipotles, tomatoes, one Pasilla, beer, and one potato to help break down the skin on the chickpeas so they won’t explode.

2. Once cooked, remove all the veg and chilies, blend and strain back into the beans.

1. Heat the beans up, add the cubed pork belly and sausage and heat gently.

2. Serve in a small pot, top with cherry tomatoes and salad of radish, scallions, Walla Walla onions, and celery leaves, then drizzle olive oil.

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