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Recipes from Chef Ben's cooking demonstration with Ramona Family Naturals, Pamo Valley Winery and Kitchen Barn
Seared Pork Loin
For pictures of this event CLICK HERE.
Brussel Sprout Gremolata, Butternut Squash Puree,
Pomegranate Onion Jam, and Hazelnut Shortbread
1lb Pork Center Cut Loin
1oz Kosher Salt
1oz Cracked B. Pepper
1oz Olive Oil
2 TBLS Butter
Bring pork loin to room temperature, season on all sides with salt and pepper.
Heat a skillet pan to just before smoking point, add olive oil, before olive oil heats
to temperature add the pork loin.
After pork loin sets for about 30 seconds add the butter to pan. Let pork loin sit
for approx 3 minutes per side, basting with the pan juices regularly. You want
a nice golden brown colored crust. When pork loin is done on all sides put the
pan in a 375° oven for approximately 10 minutes or 148° internal temperature.
Take pork out of pan and allow it to cool on a cooling rack for 5-6 minutes before
Brussel Sprout Gremolata
1lb Brussel Sprouts
1 Small White Onion (minced)
1 Bunch of Parsley
2 Cloves Garlic (minced)
Juice of 1 Lemon
Pinch salt & pepper
1 Strip of Bacon (diced)
Clean the Brussel Sprouts by stemming and peeling away individual leaves, break
apart each leaf by hand into smaller pieces into a bowl, discarding the thick veins.
Take Parsley off of stem dice into smaller pieces about same size as your Brussel
sprouts. Add minced onion, and garlic.
Sautee bacon in a skillet, when bacon gets crispy remove the bacon and put onto
a paper towel. Remove from heat.
Add Brussel sprout mixture to the pan and toss, coating the mixture in the bacon
drippings. Once tossed, return mixture to the bowl, add lemon juice and season
with salt and pepper.
Butternut Squash Puree
4 cups water
1 Butternut Squash, skinned, halved, and seeded cut into small chunks
2 star of Anice cloves
2 cinnamon sticks
1 oz Brown sugar
1tsp Ground Cloves
½ oz Black pepper
½ oz Salt
1 TBLS Butter
¼ cup Heavy Cream
Fill Pot with water. Season water with salt, pepper, cinnamon sticks, and star
of anice, bring to a bowl, add squash and boil till fork tender. Strain squash out
and reserve ¼ cup of boiling liquid. Add all ingredients to a blender and puree. If
mixture is to thin and runny return to the pot and simmer until desired texture is
achieved. If mixture is to thick add more liquid or heavy cream, remembering that
the more cream you add the less squash flavor you will have. Adjust seasoning
with salt and pepper. (you could also add a bit of orange zest for an extra layer of
Roasted Hazelnut and Olive Oil Shortbread
1 ¼ cup Hazelnut Meal
¾ cup Flour
¼ cup Powdered Sugar
¼ cup Brown Sugar
Zest of 1 Lemon
1tsp Vanilla Extract
¼ cup Olive Oil
To Roast Hazelnuts: Place hazelnuts on a sheet tray. Roast at 350 degrees for 10
minutes or until the skins appear to be peeling back. Place in a dish towel and
allow to steam until cool enough to handle. Then just rub off the skin with your
hands or a towel.
For the cookie:
Whisk hazelnut meal, flour, sugars, and salt together. Combine the oil, vanilla,
and lemon zest. Then add the oil mixture to the dry mixture. Knead until
thoroughly combined. Transfer to a greased baking sheet. Press down evenly.
Bake at 350 degrees for 15 minutes or until edges start to brown.
It is okay if all the hazelnut skin doesn’t come off completely because it will add
color and texture to the cookie. Also, if cutting the cookie into shapes, cut before
it cools as it will be too crumbly to do so later. Enjoy.
16oz Pomegranate Juice
1 White Onion
¼ cup Raspberry Vinegar
Pinch of Salt
2 TBLS Butter
Cut onion into thin strips, add to a sauté pan with butter and salt, sauté until
transparent. Add sugar and vinegar, reduce in pan until liquid is almost a syrup.
Add pomegranate juice and bring to a boil. Reduce liquid by half. Strain out
onions and return liquid to the pan, reduce until liquid is a syrup. You can check
this with a spoon, when liquid doesn’t drip off or sticks to the back of the spoon, it
is a thick enough consistency.