Small Plates from Farmhouse

Small Plates from Farmhouse

Small plates in restaurants are everywhere. They started as tapas in Spain or dim sum in China, even the courses of fish in a sushi bar. They are fun ways to eat with a great variety. A chance to taste lots of different foods and if you’re not that hungry, a nice option to a large entrée.

At Farmhouse, we are offering small plates or share plates as a chance to taste different foods and enjoy sharing with your friends. A great way to create your own tasting menu… course by course.

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Tomatillo, Beer & Guajillo Braised Heritage Pork Shoulder

Ingredients:

3 lbs. tied boneless pork shoulder
2 bottles dark beer
1 lb. tomatillos – No husks
3 garlic cloves
3 guajillo chiles, toasted – no seeds
1 jalapeno
2 frigatello chilles
Small bundle of fresh thyme and rosemary branches – tied with a string
Zest of an orange
Zest of a lime 

Spice Rub for Pork

Ingredients:

1 tbs. salt
½ tsp. fresh ground pepper
¾ tsp chile powder
Pinch of cayenne
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp paprika

Preparation:

  • Rub pork with spice mix.
  • Let sit for a few hours and allow meat to come up to room temperature.
  • Sear pork in a pan and place in a roasting pan with vegetable, chiles, zest and beer.
  • Cover with foil and place in 325-degree oven. Cook until roast is tender- easy to pierce with a large fork. About 45 minutes to an hour.
  • Uncover and let sit to cool. Put pork in a tray and cover. Let cool in the refrigerator.
  • Place braising liquid in a container and chill in refrigerator.
  • Remove fat from top of liquid as well as bay leaves, thyme and rosemary.
  • Puree in blender
  • Taste and season with salt and fresh ground pepper 

Fennel Radish Slaw

Ingredients:

3 cups fennel bulb-sliced thin
3 radishes, cut in half and sliced thin-about 1/3 cup
¼ cup red onion-sliced thin in strips
½ cup arugula, julienne
½ cup loosely packed clean Italian parsley, chopped
Salt and fresh ground pepper to taste

Citrus Vinaigrette

Ingredients:

¼ cup orange juice
2 tbs. lime juice
2 tbs. seasoned rice vinegar
Zest from 1 lime, finely chopped
Zest from 1 orange, finely chopped
¼ tsp. chopped garlic
¾ cup canola oil
Salt and fresh ground pepper to taste

Preparation:

  • Remove pork from the refrigerator and remove the bone from the pork.
  • Slice and place in an oven proof dish
  • Take sauce and remove fat which should be congealed on top.
  • Place remaining braising liquid in a blender and puree.
  • Place in a saucepan and heat.
  • After bringing to a boil, reduce heat and season taste with salt, fresh ground pepper and if needed, a touch of white pepper.
  • Place in pan with pork, cover and place in a 350-degree oven and heat for about 30 minutes, until hot.
  • Place fennel, radish etc. into a bowl and mix.
  • Mix vinaigrette and add a small amount and toss slaw and taste.
  • Season with salt and pepper and taste.
  • Add more dressing if needed.
  • To serve as a small plate, take some pork 3-4 oz. and place on plate.
  • Add a small amount of the sauce spooned over the meat.
  • When picking the plate, look at the shape and color for the visual appeal.
  • Put some of the fennel slaw next to the meat or even on top of the pork as almost a garnish.
  • Keep it in a mound so it doesn’t get soggy and it maintains its crunch.
  • You can also serve this as a platter with some heated tortillas.

 

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