Read Chambourcin%20Weekend_RECIPE_10.pdf text version

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Baked Squash with Mascarpone and Sage

2 ea. Small Acorn Squash 2 Tbsp. Olive Oil 4 oz. Smoked Bacon 2 ea. Garlic Cloves 2 Tbsp Chopped Sage 6 oz Mascarpone Cheese 4 ea. Sun-Dried Tomatoes 2 Tbsp. Parmesan Cheese

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*Cut the squash lengthwise and carefully remove the seeds. Season the shells lightly with salt and pepper and place, cut side up, in a roasting pan. Drizzle with a little olive oil and bake in an oven @ 200 degrees for 45 minutes. *Fry the bacon for about 5 minutes, until golden brown and has released its fat. Lower heat, add remaining oil and gently fry the garlic and sage for 4-5 minutes or until the garlic is soft. *Remove the squash from the oven and fill the hollows with the bacon mix. Spoon the mascarpone in and scatter the sun-dried tomatoes and parmesan cheese on top. Return to the oven for 15-20 minutes, until bubbling and golden. Serve with grilled bread and a crisp green salad.

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Seared Pork Tenderloin with Root Vegetable Ragout

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Fried Sweet Potatoes and Parsnips, Topped with 5-Spiced Apple Sauce

6 oz. Pork Tenderloin, Sliced Thin 2 ea. Garlic Cloves, minced 6 oz. Seasoned Flour, seasoned to your liking 4 oz. Red Wine 12 oz. Vegetable Oil 4 oz. Sweet Potato, peeled and diced 4 oz. Bacon 4 oz. Parsnips, peeled and diced 4 oz. Red Onion, diced 1/2 c. Chicken stock 2 oz. Celery, diced 1/4 c. Crushed Tomato 2 oz. Carrot, diced

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*Season the pork and lightly dredge it in the seasoned flour. *Sear the pork in a saute pan with a little of the vegetable oil, about 6 minutes on each side. *-Remove pork from pan and add the bacon and fry until golden brown, about 5 minutes. *Add the onion, celery, carrot and garlic. Saute for 2 minutes and add the red wine. Be careful and watch for flame. *-Stir gently and add the sweet potato, parsnips, chicken stock and tomato. *Stir together and let simmer until reduced by half. *Add the pork medallions to the ragout and cook until the sauce has thickened.

Fried Sweet Potatoes and Parsnips, 5-Spiced Apple Sauce - Next Page

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5-Spice Apple Sauce

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1 ea. Granny Smith Apple, peeled and diced 4 Tbsp. Apple Juice 1/8 tsp. Lemon Juice 1/8 tsp. Chinese Five Spice

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*Place all the ingredients into a sauce pan and cook until the apples are soft and the apple juice has reduced by 2/3.

Fried Sweet Potato and Parsnips

1/2 lb. Sweet Potatoes, shredded 1/4 lb. Parsnips, shredded 1/4 c. Vegetable Oil

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*Lightly fry the shredded vegetables until golden brown. *Remove from fryer and season with salt and pepper.

On The Plate:

Pork Tenderloin with Root Vegetable Ragout, Fried Sweet Potatoes and Parsnips, Topped w/ 5-Spiced Apple Sauce

*Place the Ragout mixture down first. *The Pork medallions next. *Top with the fried Sweet Potato and Parsnip mix. *Add the Sauteed Apples and garnish with fresh sage or parsley.

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