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A warm summer dinner

tshewman

Pork shoulder with a pork maple glaze served over romesco (inspired by ChefSteps :-)). Served with carrot greens and caramelized corn purees with sweet potatoes topped with pork raspberry glaze and Chervil leaf. For desert, chocolate passion fruit gelato, with roasted peach cobbler almond cake, chocolate mint gelato and raspberry druplets.

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Comments

tshewman

The plating in a word....sucked. Corn puree was actually quite smooth and we have a bit left over that I may add to some polenta. I would use a piping bag or maybe even take my time next time :-). The pork was actually very moist and flavorful. I took out the bones from the shoulder (used it as well as a piece of the shoulder in a bolognese for later this week) and reconstructed it using TG RM (which worked quite well). 60C for 24 hrs, and cut into steaks. Reheated at 58C and finished stove top with a pork and maple glaze (modified red-eye? It is a spin on a sauce I had as a child). The nicest surprise was actually the sweet potatoes, I made a maple butter and poached them SV for 45 minutes. then glazed them with a pork, raspberry and maple (with a touch of vanilla) sauce.

Angelo_197648

I want your desert. Your corn puree looks... gloopy? But my god I want to shovel it into my mouth for a taste. But I really want to know how your pork came out because it looks from the glaze and texture that it is dry. How did you prep it?