KANSAS CITY, MO — An upcoming event is highlighting small-batch beer and seven courses prepared by seven of Kansas City’s top chefs, and all for a good cause. Chef Chad Tillman joins us to discuss The Slow Food Kansas City Harvest Barrel Dinner.
HERITAGE HERB-ROASTED PRIME RIB OF PORK
With Robuchon Potatoes, Creamed Brussels Sprouts with Bordelaise Sauce
INGREDIENTS: Pork
Bone-in 5-rib rack of pork (chine bone removed)
INGREDIENTS: Fresh Herb Paste
2 sprigs each: fresh rosemary, thyme, sage
3-4 garlic cloves
One tablespoon salt
One teaspoon pepper
¼ cup olive oil
METHOD
Pulse herbs inside food processor with garlic, salt and pepper and olive oil until paste and apply to the top of the pork. Cook at 350° and remove from oven when a meat thermometer inserted registers an internal temperature 130° - 135°. Let pork rest for 5-10 minutes before slicing.
ROBUCHON POTATOES
INGREDIENTS
2 pounds Yukon gold potatoes, unpeeled
1 pound butter, room temperature
1/4 cup milk
Kosher salt to taste
METHOD
Cover potatoes with cold water and salt and boil 35-40 minutes. Remove from heat, drain and cool enough to peel. Meanwhile, bring milk to a boil in a 1-qt. saucepan; remove from heat, cover, and set aside. Once peeled run through a food mill. Place potatoes in a pan and, over medium heat, stir butter in 4 separate increments, just melting the butter before adding the next. Stir until potatoes steam and just begin to stick to the bottom of the pan. Add milk and salt to taste and whisk until smooth. Remove from heat and transfer to a warm serving bowl.
CREAMED BRUSSELS SPROUTS
INGREDIENTS
4 cups sliced brussels sprouts
3/4 cup heavy cream
1/4 cup chicken stock
Olive oil
Salt and pepper
METHOD
In a bowl toss brussels sprouts with 1 tablespoon of olive oil and salt and pepper. Place on a quarter sheet pan lined with foil and bake in the oven at 400° for 10 minutes. Remove from the oven and put into a cast iron skillet or small casserole dish and add chicken stock and heavy cream. Stir. Return to the oven for an additional 5 to 10 minutes, uncovered, just until the cream starts to brown on the outside edges. Remove from oven and serve immediately.
BORDELAISE SAUCE
INGREDIENTS
1 teaspoon butter
3-4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal or beef stock
Salt and freshly ground pepper to taste
METHOD
To a saucepan, add 1 teaspoon butter, pinch of salt and shallots, cook and stir over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Reduce heat to low and add red wine. Cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully so mixture doesn’t burn. Add veal or beef stock, return to a simmer and cook until reduced by half and sauce is slightly thickened. Pour sauce through a fine mesh strainer set over a container, squeezing out the last remaining drops of sauce from the residue. Season sauce to taste with salt and pepper.