Skillet Charred Burger Green Peppercorns And Shallots Food

LOIN OF PORK WITH GREEN PEPPERCORNS

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
• For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
• Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
• Homemade Chicken Stock:
• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in half (optional)
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
• Yield: 6 quarts
• Prep Time: 15 minutes
• Cook Time: 4 hours

ROAST CHICKEN DINNER WITH CARROTS AND SHALLOTS

Steps:

• 1. Preheat the oven to 425 degrees F. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives. Season with 1/4 teaspoon salt and a pinch of black pepper. Scatter the vegetables in a single layer on a baking sheet or roasting pan.
• 2. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes. Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread.

VENSION MEDALLIONS WITH GREEN PEPPERCORNS

Steps:

• The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly.
• Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium-rare.
• Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de-glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute. Serve immediately.

SHALLOT BURGERS WITH MUSTARD-BARBECUE SAUCE

Steps:

• Melt 1 tablespoon of the butter in a large, heavy skillet over medium heat; add shallots and cook, stirring often, until softened and lightly browned, about 5 minutes; add garlic and cook, stirring, 1 minute.
• Meanwhile, mix beef, milk, salt and pepper in a medium bowl; stir in shallots and garlic; mix well; lightly form mixture into four patties.
• Heat remaining tablespoon of the butter in the same skillet over medium-high heat; add patties; cook 5 minutes until browned on one side; turn; cook to desired doneness, about 5 minutes for medium; remove patties to a platter; keep warm; pour off any grease.
• Add barbecue sauce and mustard to hot skillet; cook, stirring up browned bits, 2 minutes.
• Place hamburger patties on bun bottoms; drizzle each with some of the sauce and place top bun on top.