Grilled pork rack w/ glazed parsnips
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rack of pork, about 4 | |
| Pounds | ||
| Marinade | ||
| ¼ | cup | Olive oil |
| ½ | cup | Diced onion |
| ½ | cup | Diced carrot |
| ½ | cup | Diced celery |
| ½ | cup | Diced mushrooms |
| ¼ | cup | Diced garlic |
| ½ | cup | Chopped ginger |
| 2 | cups | Soy sauce |
| 2 | cups | Water |
| ½ | cup | Red wine vinegar |
| 2 | cups | Brown sugar |
Directions
Heat oil until smoking. Add all vegetables, ginger and cook until brown. Add liquids and sugar and bring to boil and remove from stove, cool. Marinate pork overnight in the refrigerator Remove from marinade and either grill or roast in a 500 degree oven until medium or to taste.
Horseradish Cream
½ cup chopped shallots
¼ cup chopped garlic 1 tablespoon olive oil 2 cups veal stock 3 cups cream
½ teaspoon cayenne
½ cup horseradish Salt to taste Sweat shallots and garlic in olive oil. Add stock and reduce until almost dry.
Add cream, cayenne and horseradish, season with salt.
Glazed Parsnips
1½ cups sliced parsnips 1 tablespoon butter 2 tablespoons water 1 tablespoon sugar Salt to taste Cook parsnips with water, butter, and sugar. Season to taste.
Parsnips are ready when completely cooked and shiny, no liquid left in pan.
Cut 2 tomatoes in half, place on grill, or broil, until desired doneness.
Yield: 4 servings
CHEF DU JOUR DON YAMAUCHI SHOW #DJ9222