Appetizers
January 21, 2009
Thunder Valley Casino chef competes nationally

thundervalleychef.jpg

Alex Talledo, chef at Austins Steakhouse at the Thunder Valley Casino, placed first in California's National Pork Board competition at the Fancy Food Show, meaning he will represent the state in a national competition in June.

Here is his winning recipe:

CHILI MARINATED PORK LOIN
WITH AJI AMARILLO POSOLE AND BRAISED PORK BELLY

PORK STOCK:
· 7 pounds pork marrow bones, sawed into 2-inch pieces
· 4 pounds of pigs feet cut
· 8 ounces tomato paste
· 2 cups chopped onions
· 1 cup chopped carrots
· 1 cup chopped celery
· 2 cups port wine
· 1 bouquet garni
· Salt and pepper
· 8 quarts water
Preheat the oven to 450 degrees.
Place bones in a shallow roasting pan. Roast the bones and feet for 1 hour. Remove the bones from the oven and brush with the tomato paste.
In a mixing bowl, toss the vegetables. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat.
Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles.
Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours.
Remove the stock from the heat and strain through a China cap. Save pork feet skins for garnish, when sliced they look like sliced shitake mushrooms.

CHILI MARINADE:
· 2 fresh whole jalapeños
· 4 dried aji amarillo (yellow hot chili pepper, available in Spanish markets)
· 1 cup fresh cilantro leaves
· 1/2 cup minced onions
· 2 tablespoons chopped garlic
· 6 limes, juiced
· 2 cups vegetable oil
· Salt
· Bone in pork loin
TAMARIND GLAZE:
· 1/2 cup seeded tamarind paste, ingredients should specify 100-percent tamarind extract. (Available in Asian markets)
· 1 tablespoon crushed aji amarillo
· 1 tablespoon honey
· 1/4 cup ketchup
· 2 tablespoons water
· 1 clove garlic, minced
Place tamarind paste and other glaze ingredients in a food processor and process until smooth. Set aside.
In a food processor with a metal blade, combine the jalapeños, aji amarillo, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt.
Season the loin with salt. Pour half the marinade into the loin. Refrigerate for 24 hours.
Preheat oven to 325 degrees. Remove the loin, reserving the marinade. Allow the loin to come to room temperature.
On a very hot pan, sear and put in the oven. Baste often with reserved marinade.
Remove from heat and coat with the tamarind glaze and rest for 5 minutes in a warm place.

POSOLE:
· 2 tablespoons olive oil
· 1 pound pork belly, cut into 1-inch pieces
· 2 cups chopped onions
· 2 pound fresh hominy
· 2 cups peeled, seeded, and chopped plum tomatoes
· 2 tablespoons minced garlic
· 2 tablespoon crushed aji amarillo
· Pinch of cumin
· 3 quarts pork stock
· 1/4 cup chopped fresh cilantro
· Salt and pepper
In a large saucepan, heat the olive oil. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes.
Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed aji amarillo and cumin. Stir in the stock and bring up to simmer. Season the liquid with salt and pepper.
Reduce the stock to a simmer and cover with aluminum foil and put into a 300-degree oven, cooking for about 3 hours.
Put back on the stove degrease and reduce until the stew thickens. Stir in the cilantro.

TO ASSEMBLE:
Ladle broth into a shallow bowl. Garnish with red jalapeños, julienned onions and fresh cilantro. Then add 3-ounces of pork belly into middle of plate. Rest pork loin chop on top and serve.

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