Although it’s only December, May and June are on Duvall’s mind! We love these unique centerpieces for summer parties found on MarthaStewart.com. Baby vegetables in modern containers and classic runners are a perfect way to display healthy food items.
Ever wonder how restaurants are able to keep their pork chops tender when they always seem to dry out when you are using the grill in the backyard? Its not restaurant magic, its osmosis. Restaurants and caterers have long understood that a method called “brining” can keep your white meats moist, even when subjected to prolonged heat like on a grill or in an oven. Brining is the process of soaking meat in a spiced sugar/saline solution. When you do this the cells take on some of the solution, due to the curative powers of sugar and salt the walls of the cell are reinforced, and therefore you are meat is not only more hydrated but more resistant to the degenerative effects of heat. So when you are trying to figure out how to not dehydrate that turkey or ham for the holidays remember, brining overnight will make your main dish highly delectable and it will have your relatives wondering what magical culinary powers you possess that grandma could never attain.
All Natural Steamship Round of Pork with Rosemary Dijon Cream Sauce Serves 10
1 Niman Ranch Steamship Round of Pork
1 Crown Roast of Pork or Boneless Pork Loin
1 batch Pork Brine
2 quarts Rosemary Dijon Cream Sauce
Make Pork Brine 2 days before
The day before cooking brine pork for 24 hours covered in refrigerator
Take pork out of brine and let dry in refrigerator for 2 hours
Preheat oven to 350 degrees
Place pork in roasting pan and roast uncovered for 23 minutes per pound so internal temp reaches if 150 degrees.
Let rest for 20 minutes
Carve and serve.
Rosemary Dijon Cream Sauce Serves 10
1 Shallot, minced
1 ounce White Wine
1 quart Heavy Cream
1 sprig fresh Rosemary, chopped
1 tablespoon Dijon Mustard
1 teaspoon Butter
Salt and White Pepper to taste
In a non- reactive sauce pan, add butter and shallots on medium heat
Sauté until translucent.
Deglaze with white wine and reduce by one half.
Add heavy cream and reduce by one third.
Add chopped rosemary and Dijon and reduce by one quarter.
Salt and pepper to taste.
Pork Brine Serves 15
0.6 gallon Water
1 cup Raw Ginger
½ cup Kosher Salt
3 tablespoons Fennel Seeds
0.6 bunches fresh Thyme
3 tablespoons whole Black Peppercorns
1.5 tablespoons Crushed Red Pepper
Mix all ingredients in a stock pot and bring to a boil for 5 minutes
Duvall is looking forward to hosting the College of Charleston’s Hospitality and Tourism club, CHAT, this afternoon. Members will tour our facility and have an open Q&A session with members of all Duvall departments.
The purpose of CHAT is to provide an arena for the intellectual and experiential growth of our members who are interested in the hospitality and tourism industry.