Women & Wisdom

Next Women and Wisdom Series!

March 24, 2010
Women and Wisdom Series: Health & Wellness - Register Here

Thank you to everyone who attended the Chef on Campus seminar on November 4, 2009! If you would like to know about future programs, contact Joanne Mermelstein at 978-837-5117 or joanne.mermelstein@merrimack.edu.  

Take a look at the Eagle Tribune Article by Rosemary Ford!

As promised, here is the recipe for the Hoisin Glazed Pork Loin with Braised Cabbage.

Hoisin BBQ Sauce 

Yield: 2.5 cups 
 
Tools Needed  
 sauce pan, whisk, measuring cups/spoons, metal 1/3 pan
 
Ingredients 
 3/4 cups hoisin sauce
 1/4 cup rice vinegar
 1/4 cup ponzu sauce
 1/2 cups honey
 1/2 cup minced shallots
 1 Tbsp. + 1 tsp. minced garlic
 2 Tbsp candied ginger, minced in robot coupe
 1/4 tsp. five-spice powder (NOT the five-spice rub!!!)
 
Method of Preparation 
 1.  Add all ingredients to sauce pan and mix well with whisk
 
 2.  Bring to a soft boil over medium heat, stirring often.  Reduce heat
      and simmer until sauce sticks to a spoon, approx. 6-8 minutes.
 
 3.  Use sauce immediately or cool completely and keep in refrigerator

Braised Red Cabbage 

Yield:13 orders 
 
Tools Needed    
 heavy saucepan, tongs, measuring cups/spoons, 1/2 sheet tray
 
Ingredients 
 1/2 oz. salted butter, Weight
 1 lbs red cabbage - quartered, cored and shredded on slicer (#15)
 3/4 tsp. kosher salt
 3 Tbsp. Sycamore Lane Cabernet Sauvignon
 2 Tbsp red wine vinegar
 1 1/2 Tbsp. brown sugar
 1/4 tsp. café grind black pepper
 
Method of Preparation 
 1.  Melt butter in saucepan over medium heat.  Add cabbage and salt; stir with tongs & toss until cabbage begins to wilt, about 7 minutes.
 
 2.  Add red wine and stir until liquid evaporates, about 10 minutes.
 
 3.  Mix red wine vinegar and brown sugar until sugar dissolves.  Add vinegar/sugar mixture to saucepan and stir until cabbage is tender and turns bright in color, about 12-15 minutes.
 
 4.  Turn off heat and add pepper, mix well.  Serve immediately
 
 5.  Save extras- reheats great in microwave

Five-Spice Rub 

Yield:2 1/3 cups 
 
Tools Needed   
 Mixing bowl, wire whisk, measuring cups, plastic container with lid
 
Ingredients 
 1/4 cup Chinese Five Spice Powder
 1/4 cup granulated onion
 1/4 cup kosher salt
 2 Tbsp café grind black pepper
 
Method of Preparation 
 1.  Place all ingredients in mixing bowl and mix thoroughly with wire whisk for 2 minutes
 
 2.  Place rub in plastic container with sealable lid.  Label, date and store at room temperature.

Seasoning Pork Tenderloin 

Yield: 1 Order 
 
Tools Needed 
  red cutting board, boning knife, ounce scale, seasoning shaker
 portion bags, plastic 1/3 pan
 
Ingredients 
 Pork tenderloin, All Natural
 Five-spice rub
 
Method of Preparation 
 1.  Clean and trim pork tenderloins with boning knife, removing any silver skin and excess fat
 
 2.  Season each side of pork tenderloin with approx. 1 tsp. of five-spice rub using seasoning shaker.  Press seasoning into meat.
 
 3.  Place tenderloin  into a plasticn bag.   Refrigerate Tenderloins,
      must marinate for a minimum of 2 hours before they are ready to sell.

Pork Tenderloin POS 

Yield: One Order  
 
Tools Needed    
 pastry brush, tongs, sizzle plate, one ounce ladle, 12" plate, chef knife
 
Ingredients 
 1 portion seasoned pork tenderloin
 1 oz. salted butter, melted
 2 oz. Hoisin BBQ Sauce, heated
 5 oz. jasmine rice
 1.5 oz. braised red cabbage
 
Method of Preparation 
 1.  Place pork tenderloin on seasoning grate and brush both sides
      with melted butter.  Place on grill at an angle.
 
 2.  Cook for 2 minutes and rotate 1/4 turn.  Cook for an additional 2 minutes and turn onto clean part of grill. 
 
 3.  Brush cooked side of pork with salted butter and cook for 2 minutes.  Rotate 1/4 turn and cook for 2 more minutes.
 
 4.  Brush sizzle plate with melted butter.  Place pork tenderloin on
      sizzle plate and put in 400° oven for 4 minutes.
 
 5.  Remove pork from oven and brush each side with sauce.  Let Pork rest for 1-2 minutes
 
 6. Heat jasmine rice for 25 seconds and braised cabbage for 10 seconds
 
 7. On white or tan cutting board, slice pork into 1/2" slices (min. 8 slices).
 
 8.  Place rice in center of 12" plate.  Fan pork slices around rice slightly propped up on rice.  Ladle one ounce of sauce over
      tenderloin.  Place braised cabbage on top of the jasmine rice.
 
 Note - For MW and Well Done, use the tails of the tenderloin.  Cook time is the same for MW.  For well done, cook for 5 minutes on each side and finish in the oven for 5 minutes.