18

03

2009

La Nueva Conquista

Colin

Posted in % Daily Value *
Tags % Daily Value *
Pork50%
Spaghetti50%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Pork & Spaghetti

Pork & Spaghetti

La Nueva Conquista (236 Lafayette St)- maybe the last real Spanish spot left in Soho, where you can still get portions like that for less then $7. kind of the combination of yummy to too much, but this definitely make a very competitive lunch. here I am having pork and beef stew over spaghetti, all spiced in Puertorican flavors.

25

12

2008

Mignons de porc à l'ail

Colin

Posted in % Daily Value *
Tags % Daily Value *
Bacon50%
Pork50%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Mignons de porc à l'ail

Mignons de porc à l'ail

Simple yet very powerful dish, needless to say with the addition of a demi glace stash the flavor really get nice and round, the prep may take 2 days, though when you see what it takes you would realize that this is actually really simple stuff, here I am serving it as a Christmas dish with Pommes Purée

Ingredients:
4 heads of Garlic Confit
4 pork tenderloins
4 slices of bacon
2 shallots, finely chopped
1/4 cup white wine
1 cup dark chicken or veal stock
olive oil
3 tbsp butter
1 tbsp Italian parsley, finely chopped
salt, freshly ground pepper

Method:
The day before:
1. mash half of the garlic confit with a fork
2. place the pork tenderloins on a cutting board, cover with plastic wrap and with your hands flatten them down slightly.
3. spread evenly the mashed garlic on top of 2 cuts.
4. cover with the bacon slices.
5. place the other 2 cuts on top of the bacon in the opposite direction of the lower cuts.
6. using kitchen string, tie each double cuts of the pork in a few places through the piece.
7. cover and refrigerate over night.

Cooking:
1. preheat 375F oven.
2. in a large skillet heat olive oil over high heat, when ready add tbsp of butter and wait till melted.
3. season the tenderloins with salt and pepper, and place in the skillet (use batches and dont over crowed the pan!)
4. cook the tenderloins 6-8 min on each side.
5. Transfer the tenderloins to a roasting pan, and place in the oven for 12-18 min till finished.
6. place the tenderloins on a plate to rest for a few min and release their juices.

The Sauce:
1. remove the fat from the previous used skillet, add 1 tbsp of butter and melt.
2. add the shallots and cook for 2 min.
3. add the wine and scrap the bottom of the pan to get all the flavors up.
4. add the stock and reduce by half (now its the right time to also add a demi glace cube if you have one in rich)
5. add the remaining garlic confit, the juices from the tenderloins pan, and another tbsp of butter.

The Service:
cut the tenderloins into 1.5inch – 4cm medallions and spoon over the sauce when in plates.