Chef Adam Silverman of Down Town Southern Funk Restaurant shares his Stuffed Pork Chop recipe with Bob. They’re at the City Center Farmers Market in Downtown Florence SC.
Bog-Stuffed Porkchop with Blueberry Blaze Sauce and Three Kale Mix
2 x 2” thick Pork Chop (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Rice, dry (sourced from Carolina Plantation in Darlington, SC)
1 cup Water
1 each Pork Chorizo Sausage (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Blueberries (sourced from Silver Lake Forge and Farm in Timmonsville, SC)
1 tsp. Garlic, minced (sourced from Sophronia Farm in Lynchburg, SC)
1 tsp. Ginger Root, minced (sourced from Crafty Maibritt, LLC in Lake City, SC)
1 Tbsp Onion, minced (sourced from Ellerbe Vegetable Farm in Timmonsvills, SC)
1 Tbsp. Rice Wine Vinegar
1 each Ghost Pepper (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
3 cups Kale, fresh (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 Tbsp Cooking Oil
Salt and Pepper to taste
1) Make the Blueberry Blaze Sauce – combine the Blueberries, Garlic, Ginger, Onion and Ghost Pepper in a saucepot. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove from the heat and add the Rice Wine Vinegar. Blend to smooth and adjust seasoning with salt and pepper (careful… the sauce is spicy!). Hold chilled for use. This step can be done up to 48 hours in advance.
2) Make the bog – roughly chop the Chorizo Sausage and place into a pot with the dry rice, water and a pinch of salt. Bring to a boil then cover and turn down to a very low simmer. Cook approximately 30 minutes until all the water has been absorbed. Set aside to cool slightly. This step can be done up to 24 hours in advance by placing the bog mix in an airtight container or ziplock bag and holding chilled.
3) Heat oven to 400 degrees. Cut a slit in the sides of the Pork Chops and stuff with the Bog mixture. Bring a pan to medium-high heat. Season the Pork Chop on all sides with salt and pepper. Add 1 Tbsp. Of cooking oil to the pan and add the Pork Chops. Sear until you get a nice golden crust developing, around 2-3 minutes) and then flip to the other side. Cook another 2-3 minutes and then place the pork chop on the side opposite where you cut the slit, so it is standing upright. Place in the oven and cook until done, about 8-10 minutes.
4) While the Pork Chops are in the oven place a pan on medium heat. Add 1 Tbsp. Cooking Oil. Roughly chop the kale. When the pan is hot, add the kale, season with salt and pepper and cook until the kale has softened but still retains some texture.
5) Place the kale down in the center of the plate, the pork chop on top of that and drizzle with the blueberry sauce. Enjoy!
Bob’s guest chef for this recipe is Doug Mullally and he’s cooking up a delicious pork tenderloin, the Cadillac of pork meat cuts!
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture Whether you live in South Carolina or out of state be sure to buy South Carolina grown meats, vegetables and fruits! Make sure your food is South Carolina certified its a matter of taste!
[Bob] Folks welcome to this weeks edition of the Sportsman’s Table. We are here at Deck 383 on the beautiful Waccamaw river right in Murrells inlet and joining me today is my guest chef, is Tom Mullally. He is well I tell you what he is a chef instructor good friend of our shows and he always produces a great recipe! Right here at deck 383 here my friend!
[Chef Tom] Well Bob, how are you sir?
Well welcome back!
Thank you very much!
Okay what do you got for us this week?
Little fresh local Berkshire pork we’re going to go pork tenderloin today the Cadillac of the cut of meats on the pig.
And as you know us chefs have a deep respect for the pig.
We’re in the south you gotta go a little pig in your diet you know how that runs.
So no bland food allowed, we’re going to lightly season it with some salt and pepper.
Again, this is pork tenderloin, very tasty.
[Bob] Now, you know Tom I have to ask you is this something I know you do straight catering you do catering all around Murrell Beach.
I do, I do.
Is this kind of a staple dish that the folks like?
Yeah it’s extremely popular for sure and again it’s the best cut of the pork..
I got you.
So that, always popular goes well with many different items. You could change your starch up as you know, you could have roasted potatoes, rice, rissoto whatever your cravings happen to be that day. But always fresh and local, that’s how we roll.
There you go, how long will you gonna cook this bit?
We’re gonna sear all sides, it’s probably going to take about two to three minutes to sear all sides and then after that this is a little thicker cut. We are going to finish it off in the oven and then we will be ready to plate it up.
You want to get that nice golden dark brown in there. By searing meat it holds in the juices, it acts as an insulation so that the meat stays nice and tender for us.
[Chef Tom] Okay Bob, it look’s like it’s ready to go. Let’s start plating.
[Bob] MM man, pork tenderloin I tell you. You know, great cut of that, course you, you just know, just how to cut it too.
[Chef Tom] I do, I like going at an angle like this on a slight bias, it makes it a little bit easier to fan it. And me personally I don’t want my pork well done but then again we don’t want to have it mid rare as well. So I kind of like a little pink in my pork, like medium to mid-well. So it’s not dried, and this is some local rice we’re big on rice here in the south and I, I chopped a little fresh basil in there
[Bob] Oh wow!
And now we are going to fan our pork tenderloin.
Again you can see just a little pink in there it’s a nice medium that’s definitely the way I like it so it stays nice and moist not too dry. And as you can see Bob the plate is starting to come alive. Got fresh and roasted red and yellow bell peppers, a little broccoli, porchini mushrooms and naturally the vegetable that is a little of a personal preference. You can change things up along the way, whatever tickles your fancy so to speak.
It’s really coming alive and again the color of the vegetables I feel just really add to it. They.. eat with the eyes first so you want to have a nice beautiful plate presentation. This is a little red wine sauce, going to go really nice. We’re going to drizzle that right behind the pork. And as you can tell the plate starts to come alive, and that’s our finished product!
And that’s why you’re a chef huh?
That’s it, that’s it.
Tom thanks again for a great menu..
Thank you Bob
I, you know I tell you, its always awesome okay when you’re talking about certified SC grown okay? And folks you want some great items on the menu? Come on down to Waccamaw river right here at Deck 383, they got all the great things cooking right here for you. As well as all of the great certified SC grown produce that you can find all across the south and South Carolina. Well remember, log onto certifiedscgrown.com and see what’s fresh on your menu. And we’ll be right back here again next week with another great recipe on the Sportsman’s table.
[Host] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com Buy certified South Carolina grown products its a matter of taste!
[Announcer] The Sportsman’s Table, brought to you by, The South Carolina Department of Agriculture whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste. Welcome to this addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man. What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here… Yep. [Bob] What do we got goin’ on? Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich. Oh, wow. Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich. Oh, wow, sounds great. But we’re going to take some sliced up bacon, [Bob] Okay. throw that in there… Get that rolling. [Bob] Now you’re using pecan oil or just regular olive oil? [Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies. [Bob] I gotcha. [Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib, Oh my goodness. all that meat on there, all that marbling in there, very tender already. [Bob] Yeah. [Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off. [Bob] Oh, wow, okay. [Ed] Just like that. [Bob] Wow, look at that. [Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there. [Bob] Gotcha. [Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine, Okay. I like that. A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is, Yeah, yeah. And translucent that is, now we’re gonna finish off the sauce. [Bob] Okay. [Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there. [Bob] Right, mmm. [Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market. Oh, at the market. Again, I like that nutty flavor. [Bob] Oh yeah, yeah. Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so. [Bob] Okay. What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce. [Bob] There ya go. Okay? So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that. [Bob] Whew! [Ed] Mm, look how nice that looks. [Bob] Oh, my goodness, fresh bread… [Ed] Yep, you do this for a party like this, this long thing. [Bob] Yeah, fresh ribs… [Ed] Absolutely. Now we’re gonna take the sauce… [Bob] I’ll get this out the way for ya. We’re gonna take this sauce, we’re gonna put this on top. All those flavors… [Bob] Oh, my goodness. [Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat. [Bob] Mmm-hmm [Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay? [Bob] Wow, wow, wow, wow Goodness. All right and now we’re ready to plate it. Whew, wow! Let’s set that right there. That is wonderful. Look at that, that’s beautiful, isn’t it? Yeah. So now what we’re gonna do, is we’re gonna, we make all our salads at the market. Okay. Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad. [Bob] Mmm [Ed] Okay. And then were gonna cut this up. [Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow. [Ed] Look at that. [Bob] Mmm-mmm-mmm [Ed] Okay. I’mma plate it there. [Bob] Nobodies going away hungry on this Sportsman’s Table. [Ed] No, not at all. Another one, there ya go. [Bob] There ya go. [Ed] And there ya have it, rib sandwich. There ya go. Ed, it’s always a pleasure, Thank you very much. Thank you so much. Absolutely. And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, on The Sportsman’s Table. [Announcer] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com, buy certified South Carolina grown products, it’s a matter of taste.
Bob visits Horry Georgetown Tech culinary student, Dan Petrello who serves up a delicious recipe for Wild Boar Wellington using South Carolina certified pork.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to by South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina certified, it’s a matter of taste. [Bob] Folks, my guest this week is culinary student Dan Portrello here. He’s a senior at Horry-Georgetown Technical College in Myrtle Beach. And I’ll tell ya what, you got a great recipe for us. I can’t wait to get started with this one, Dan. [Dan] Alright, so today we’re gonna be making a wild boar wellington. So we’re gonna start off with a sheet of puff pastry here. It’s been defrosted and laid out. This right here is about a six inch chunk of wild boar tenderloin that I seared off with a little salt and pepper, cut it to size. So we’re gonna take a little bit of this egg wash here. [Bob] And folks, if you want a copy of Dan’s recipe you can log on to bobredfern.com and his wild boar recipe will be right there. Listen, you know, and this is getting to be a mainstay, a lot of folks are usin’ their wild boar meat. [Dan] It’s very versatile, and if you get it in the right time of year, I prefer the flavor to pork. [Bob] Awesome, okay. Okay, Dan, we’re gettin’ ready to roll it here. What are you gonna add to this next? [Dan] Alright, so the next thing that goes on is a little bit of sauteed spinach. This and a little olive oil and garlic, gonna wring it through a towel to get the liquid out. If it’s too wet the puff pastry won’t rise. So we just put a little bit of that on there. Just enough to cover that up, and then after that we put a little roast red pepper, lay that over the top. [Bob] Again, certified SC grown right there, awesome. [Dan] Alright, so the next step, simply tuck this in, and you want to roll this as tight as you possibly can. And when it starts to overlap, you’re gonna want to take a little bit more of your egg wash, hit that there, roll that up, and you’ll want to crimp those edges. So I take my knife, with the back end of my knife crimp it down, and cut the excess off. [Bob] Just kinda finishes it off. [Dan] Yep, and it seals all that in so the liquid won’t fly out in the oven. Put a little crosshatch on the top. Now, you’re gonna want put this in the oven at 350 until the internal temperature of the pork’s at around 145. The temp will right it to 150 from there and it’ll be completely safe to eat. [Bob] Well great, I can’t wait ’til this thing gets done, awesome. [Dan] Alright, Bob, I just took this out of the oven. I’m gonna garnish it with a little roasted orange pepper sauce. Little bit of drizzle. [Bob] And again folks, if you want a copy of the recipe just log on to bobredfern.com, and Dan’s recipe will be right there, that’s awesome. Man, that really adds a lot of color to it, okay. And the flavor, you know, I tell ya I can tell that this is awesome, mm. Oh, that sauce is awesome, yeah, there you go. And remember, nothin’s fresher, nothin’s finer until it’s certified South Carolina. Log on to their website at certifiedscgrown.com and see for yourself.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products, it’s a matter of taste.
4 – 4oz pork tenderloin medallions seasoned with s/p pan sear until MR
2-large sweet potatoes diced small 4-slices of bacon diced 1-small vadalia onion S/P to taste
Blanch diced potatoes in water until tender/ drain In saute pan cook bacon/ onions until lightly browned add the potatoes and cook until they all hold togther well. Mold in timbal to place in center of spinach.
in saute pan 1/2 oz olive oil 2 cloves minced garlic saute 1# baby spinach.
Combine 2 pint of blackberries with 2 oz bourbon add 1oz honey simmer till thick, strain over pork.