To see the full story and chef Joe Bonavita Jr.’s tips, subscribe to the magazine and check out the March 2017 issue.
Double Bone-in Kurobuta Pork Chops
with winter salad of apples, chestnuts, and pomegranate, and roasted cauliflower puree and blueberry jus
Created by Chef Joe Bonavita Jr. of 50 Ocean in Delray Beach.
- 4 double bone-in Kurobuta pork chops (14 ounces each)
- 4 green apples, peeled and sliced
- 1 cup pomegranate seeds
- 1 cup chestnuts, peeled and thinly sliced
- 3 cups baby arugula
- 2 heads of cauliflower, cut into florets
- 12 ounces heavy cream
- 8 ounces butter
- 1 ounce salt
- 1/2 ounce extra virgin olive oil
- 1 yellow onion cut into large dice
- 1 medium carrot, peeled and cut into large dice
- 1 leek – white part only
- 4 ounces port wine
- 20 ounces chicken stock
- 1 whole cinnamon stick
- 16 ounces fresh, whole blueberries
Season with salt and pepper, and grill until cooked to medium. About 6 minutes each side.
Roast the sliced apples in butter until tender. While warm, add to mixing bowl with arugula, pomegranate seeds, and chestnuts. Mix together until arugula is slightly wilted.
Roast cauliflower until golden brown. While roasting, warm heavy cream. Once cauliflower is cooked, add to blender with cream. Blend on high while slowly adding 4 ounces butter. Season with salt.
In heavy, 1 1/2-quart saucepan over moderate heat, heat olive oil until hot, but not smoking. Add onion, carrot and leek, and sauté until softened and lightly golden (about 10 minutes).
Add port wine and blueberries, raise heat to high and bring to boil. Lower heat to moderately high and simmer vigorously uncovered, until liquid has been reduced by two-thirds (4 to 5 minutes).
Add chicken stock and cinnamon stick, raise heat to high, and bring to boil.
Reduce heat to moderately high and simmer until mixture is thick enough to lightly coat back of spoon (30 to 45 minutes). Pour through fine mesh strainer into small, clean saucepan. Cover and keep warm.
For plating, spoon some of the cauliflower puree onto the middle of the plate. Lay pork chop on angle over puree with t-bones pointing to edge of plate, or cut chop in half so you can stand one chop up with bone in the air and the other pork slice laying down. Spoon warm winter salad next to chop and over some of meat. To finish, drizzle blueberry jus around plate.
To see the full story and Chef/ Owner Jonathan Fyhrie’s tips, subscribe to Boca Magazine and check out the February 2017 issue.
created by Chef/ Owner of Six Tables a Restaurant (STaR) Jonathan Fyhrie
Makes eight 8-ounce bowls
- 1 tablespoon unsalted butter
- 1 tablespoon EVOO (extra virgin olive oil)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrot
- 2 large fresh garlic cloves, peeled/minced
- 1 cup Madeira wine
- 4 cups peeled and oven roasted chestnuts, rough chopped
- 4 cups vegetable broth
- 1 quart water
- 1/2 cup coconut cream
- Pinch white pepper
- Maldon sea salt to taste
- Melt margarine over medium heat. Add vegetables and pinch of salt, and sauté until softened and cooked down for about 8 to 10 minutes. Add minced garlic and sauté a couple minutes, or until fragrant. Add Madeira wine to vegetable sauté mix, bring to a boil. Cook until most of liquid has evaporated.
- Add all chestnuts and sauté for few minutes. Add all vegetable broth, stir everything together, and partially cover pot.
- Simmer soup for about 20 to 25 minutes, or until the carrots are very soft.
- Ladle the soup to a blender, and carefully blend the mixture in batches. Pour mixture through sieve into stock pot and stir in white pepper and coconut cream. Taste for seasoning, and add salt if it needs it. When serving, drizzle several drops of coconut cream on top, and drag knife through them to swirl cream, also add a little bit of white truffle oil.
Recipe property of Six Tables a Restaurant (STaR)