SOUTHERN NEW YEAR’S MENU
From Chef Keith Gardiner
- Pancetta crusted pork tenderloin with sweet potato hash and charred marshmallow
- Collard Greens
- Black eye peas
- Chipotle jack corn bread
PANCETTA CRUSTED PORK TENDERLOIN WITH SWEET POTATO HASH AND CHARRED MARSHMALLOW
Ingredients
- 1 Pork Tenderloin
- Thinly sliced pancetta ham
- 1 sweet potato, diced
- 1 carrot, diced
- 1 oz each red, yellow, and green bell peppers, diced
- 1 oz shallots, diced
- 12 oz arugula
- 1 cup marshmallows
- Sprig fresh thyme
- 1 clove chopped garlic
- 1 Tbs. fresh butter
- 2 oz port wine
- Pinch coriander
- Pinch cinnamon
- Salt and Pepper to taste
Method
- Wrap the pork tenderloin with pancetta ham and secure with butchers twine
- Sauteé onions and cook until translucent, add carrots and cook slightly
- Add sweet potatoes and cook until carrots and potatoes are tender
- Add peppers and cook until tender, but still colorful. Reserve mixture.
- Lightly melt mashmallows in microwave on greased waxed paper. Do not allow to over cook. Dust with cinnamon and coriander while still soft. Allow to cool. Slice in rectangle, reserve.
- Sear pork loin in a hot sauté pan and finish cooking in a pre-headed 350°F oven to an internal temperature of 145°F. Allow to rest for 5-10 minutes.
- Add garlic and thyme to sauté pan. Cook until garlic is caramelized, deglaze with port wine and finish with butter. Season with salt and pepper. Reserve.
- To serve, place a layer of sweet potato hash on a warm plate, shingle slices of pork loin over the hash, top with marshmallow and char on all sides with a torch. Drizzle with sauce, garnish with arugula.
COLLARD GREENS
Ingredients
- 1 large bunch of fresh collards (frozen may be used, if needed)
- 1/4 medium onion, small dice
- 1 small clove garlic, minced
- 1 smoked ham hock
- 1 oz balsamic vinegar
- Salt and Pepper to taste
Method
- Clean and trim collards, cook in boiling water with ham hock until tender. Reserve.
- At service time, sauteé onion and garlic, add collards and diced ham hocks. Deglaze with vinegar.
- Season with salt and pepper. Serve in center of plate using ring mold to shape. Arrange black eye peas and pork around.
BLACK EYE PEAS
Ingredients
- 1 cup black eye peas
- 1 oz carrots, small dice
- 1 oz celery, small dice
- 1 oz red onion, small dice
- 1 oz smoked ham, small dice
- 1 oz red bell pepper, small dice
- Salt and Pepper to taste
Method
- Sauteé vegetables until tender
- Add peas and ham. Sauteé until hot.
- Adjust seasonings and serve.
CHIPOTLE JACK CORN BREAD
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup grated Monterey Jack cheese
- 1 cup buttermilk
- 3 large eggs
- 6 Tablespoons (3/4 stick) unsalted butter, melted, cooled
- 2 Tablespoons canned chipotle chiles, minced, seeded
- Salt and Pepper to taste
Method
- Preheat oven to 350°F
- Butter 9 x 5 x 2.5-inch metal loaf pan or cast iron pepper mold pan
- Mix first 6 ingredients in large bowl. Stir in cheese.
- Whisk buttermilk, eggs, melted butter, and chipotles in medium bowl.
- Add buttermilk mixture to dry ingredients. Stir until blended.
- Spoon batter into prepared pan
- Bake bread until tester inserted into center comes out clean, about 35 minutes.
- Cool in pan on rack 15 minutes.
- Turn bread out onto rack; cool completely.