REVIEW: Mignons de porc Arlonnaise

Lesson 27
Mignons de porc arlonnaise
Ingredients List
1 pc filet de porc/pork tenderloin
20ml huile/oil
sel et poivre/salt and pepper
== Julienne de legumes/Julienne of vegetables==
100g carottes/carrots
100g poireaux/leeks
100g navets/turnips
100g champignons/mushrooms
40g beurre/butter
sel/salt
==Sauce/Sauce==
20g sucre/sugar
40g vinaigre de vin rouge/red wine vinegar
150ml biere blonde/blond beer
200g demi-glace
80g beurre/butter
==Pommes anglaises/Boiled potatoes==
6 pcs pommes de terre/potatoes

Cooking method: Saute


Dry the meat and trim any fat or nerves off.  Tie meat with string by looping around, and underneath.  Then tie sections at approximately every 1.5 inches.   Pat meat dry again and season with salt and pepper.  Cook in hot oil browning each side and arosser with the oil.  Remove meat to a rack and degrease pan.


Julienne carrots, turnips, leeks.  Cut mushroom caps and only use white parts (roughly julienne).  Etuver each of them separately in butter, salt and a little bit of water.


Cook extras for the sauce in hot oil.  Remove meats, add sugar and cook to caramel colour.  Add red wine vinegar, reduce to a syrup, and then add beer.  Reduce again.  Add veal stock, and reduce.  Add to pan used to cook meat and deglaze.  Adjust taste with extra beer, red wine vinegar or sugar.


Turn potatoes a L'Anglaise from cold water with coarse salt.  Lustre with butter to finish.


Comments:  Kinda difficult to tie the meat.  Be careful with the Julienne, must be perfect since this isn't that complicated.  The sauce is difficult to get perfect taste... be prepared to have to change some tastes at the end.  The meat needs to be pretty much golden on all sides in order to be done.  Don't forget to let it rest.. may need to make a loose tinfoil lid.


Tools required:  Chef Knife, scissors, spatula, spoon, tongs, paring knife, peeler, turning knife, brush

REVIEW: Côtes de porc charcutière, pomme puree

Lesson 25
Côtes de porc charcutière, pomme purée
Ingredients List
2 pcs cotes de porc/pork chops
sel et poivre/salt and pepper
25ml huile/oil
==Pommes puree/Mashed potatoes==
650g pommes de terre/potatoes
250g lait/milk
50g beurre/butter
sel et poivre/salt and pepper
==Sauce/Sauce==
1 pc oignon/onion
100ml vin blanc/white wine
100ml fond brun de veau lie/thickened brown veal stock
10g moutarde de Dijon/Dijon mustard
15g cornichons/pickles
15g beurre/butter
2 brs persil/parsley


Cooking Method: Saute


Prepare Pork chops.  Use excess to make sauce.  Saisir extra bones.  Degrease.  Suer onions, and then add half of the white wine.  Reduce by half.  Add bay leaf and veal stock, pickle parures.  Ecumer and reduce for about an hour.  Add dijon and Montee au beurre to finish.  Cannot boil once dijon is in, or else will become clumby.


Peel and cut potato into 1 inch chunks.  From cold water with coarse salt, bring to a boil and simmer for about 30-40 minutes.  In pan, heat milk and butter, adding salt and pepper.  When potatoes are done, pass through a food mill and then fold in the heated milk and butter.  Cover with plastic and put in bain marie.


Dry pork chops, and season.  Heat oil.  Sasir and arosser.  Approx. 10 mins per side.  When done, deglacer with rest of white wine, and add sauce, and julienne of pickles.  Don't forget the papilotte.


Comments:  Biggest challenge is the deboning of pork ... similar to beef rib.  Machonner the bones, etc.


Tools required:  Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.

REVIEW: Poulet sauté chasseur

Lesson 22
Poulet sauté chasseur



Ingredients List


1 pc poulet/chicken
50ml huile/oil
sel et poivre/salt and pepper
30ml cognac/cognac
==Garniture/Garnish==
50g beurre/butter
250g champignons/mushrooms
2 pcs echalotes/shallots
200g tomates/tomatoes
==Sauce/Sauce==
20g farine/flour
30g tomates concentrees/tomato paste
100ml vin blanc/white wine
250ml fond brun de veau/brown veal stock
1 pc bouquet garni/bouquet garni
1 pc gousse d'ail/clove of garlic
1 br persil/parsley
1 br estragon/tarragon
1 br cerfeuil/chevril
sel/salt


Cooking method: Saute


Break the chicken down into four pieces.  Habiller and remove the wishbone.  Starting with the chicken thing, cut off towards the spine, making sure you get the solylaise by scooping underneath.  Bend back the articulation, and a bone will pop out.  Cut around the articulation.  cut off the ribs and spine.    Carve the bones until only 3 bones left in Chicken breast.  The chicken thigh can be broken down to only the non-drumstick bone.  Manchonner the bones. Dry meat well.


Make sauce with extra chicken parts.  Chop up and dry well.  Saisir, remove chicken parts and drain well.  Pincer tomato paste.  Put chicken parts back in, Singer with flour.  White wine to deglace.  Add veal stock, and any peelings fromt he garniture.  Add bouqet garni and garlic to the sauce last.


Ciseler shallots, mushrooms should be cut into quarters.  Saisir the mushrooms, and then suer the shallots.  Add the tomato concasse last.  Salt to taste.


Season the chicken and saute in large pan in olive oil.  When cooked, remove chicken and oil, deglacer with cognac.  Pass sauce through chinois onto large pan.  Reduce.  Add hache taragon and parsley at the last minute.

Serve with sauce on bottom of serving tray.  Chicken on top, Lustre.  Don't forget papilottes for the legs.

Comment:  Lots of different techniques and small details, for example the papilotte.

Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.