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Peanut Crusted Pork with Bourbon Mushroom Cream
A Favorite of The Smithfield Inn
1 lb. Pork Loin
2 cup salted Peanut
1/4 cup canola oil
1/1/2 cup sliced button mushrooms
1 1/2 cup sliced shitake mushrooms
1 Tablespoon garlic
3-4 tablespoons of sugar
1/2 cup Bourbon
2 cups Heavy Cream
Chef 's Touch:
1 Tablespoon Dijon Mustard
1 Egg Yolk
1 Tablespoon Honey
Mix Mustard, egg yolk and Honey well in small bowl.
Brush Lightly on Pork Chop before pressing peanuts.
Slice Pork into 1/4 inch slices. In food processor chop peanuts until fine, be careful not to turn into peanut butter.
Press pork into peanuts on one side then place on an oiled pan and bake for 5 minutes in 350 degrees oven. Heat oil in a medium saucepan, add mushrooms and garlic. Cook for 4 minutes on medium heat. Add sugar, remove from heat, add bourbon cook for 3 minutes then add heavy cream and reduce heat until sauce thickens. Spoon sauce over peanut side of pork.
She Crab Soup
Makes 8 servings
4 oz. butter
4 T. flour
32 oz. half and half
8 oz. milk
1 lb. lump crabmeat
2 oz. she crab roe (if available)
1 tsp. Worcestershire, or more as desired
Dash hot pepper sauce
1/4 tsp. mace
1 1/2 tsp. salt
4 oz. dry sherry
In heavy 5 qt. saucepan, cook butter and flour over medium heat for 5 minutes. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. Add crabmeat, crab roe, Worcestershire, hot pepper sauce, mace, and salt. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed. To serve put 1/2 oz. sherry in each bowl. Ladle soup on top. Garnish with parsley and/or unflavored whipped cream if desired. |
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