Posts Tagged ‘Food

25
Mar
10

Curried Pork

By carrienolan 6 Comments
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Here’s another great recipe from our Executive Chef, Nick Seccia. Enjoy!

Curried Pork
Serves six

3 lbs. cubed lean pork from the shoulder or leg (we think pork from a local farmer works best)

Marinade
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon ground sumac
1 Tablespoon ground tumeric
1 Tablespoon ground oregano
1 Tablespoon dark chili powder
1 Tablespoon ground black pepper
1 Tablespoon kosher salt
2 Tablespoon brown sugar
¼ cup honey
¼ cup water
1 Tablespoon minced garlic
1 large yellow onion peeled and diced

  1. Warm all of the spices together in a dry sauté pan over medium heat until a good aroma develops but do not burn.
  2. Combine the rest of ingredients with the spices and mix in with the pork, coating completely
  3. Cover and refrigerate for 48 hours

Sauce
2 cups chicken stock
1 cup plain low fat yogurt
Lime juice from 1 lime
½ dried whole cayenne chili crushed or 1 Teaspoon red pepper flakes
1 Tablespoon fresh cilantro chopped fine
Salt and pepper to taste

  1. Drain pork, heat a deep pot on high heat and add 1 tablespoon of vegetable oil then add the pork sear the pork until browned on all sides
  2. Add the chicken stock and simmer for about thirty minutes or until the meat is fully tender
  3. Add the remaining ingredients, reduce heat to low and simmer for about ten minutes or until the sauce is thick and coats the pork
28
Dec
09

Pork and Apple Pie

By carrienolan 12 Comments
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This recipe comes from our Executive Chef Nick Seccia. Enjoy!

Pork and Apple Pie
As served at the Eagle Tavern, Greenfield Village
The Henry Ford
Serves six

3 each Bacon slices diced
1 Tablespoon of butter
3 Tablespoon of flour
4# Pork diced 1 inch by 1 inch
3 Apples peeled cored and cut into wedges
1 cup carrot diced
1 cup onions diced
1 cup celery diced
As needed Kosher salt
As needed White pepper ground
1 teaspoon thyme fresh chopped
1/8 cup sherry
1/4 teaspoon cinnamon ground
1 Quart apple cider
2 Quart pork or chicken stock or broth
1 each Baked nine inch pie shell

  • Season the pork with salt and pepper and set aside
  • Starting with a cool pan, add bacon and place over medium heat. Cook until the bacon is crisp and the oils are rendered out
  • Add the pork to the bacon fat and cook until the bacon is golden brown
  • Add the butter, carrot, onion, celery and thyme; cook until the vegetables are tender. Add in the flour and cook while stirring for about 2 minutes
  • Add the sherry, cider, cinnamon and broth, reduce heat to low and simmer for about 20 minutes until the pork becomes tender and the broth has thickened. Season with salt and pepper if needed
  • Serve in a deep bowl with crumbled pie shell on top.

We use Michigan raised apples, cider, and locally raised natural pork in our pork pie and recommend anyone who cooks this recipe to do the same for best results.

30
Apr
09

Recipe for Ramp Morel Heritage Egg Pie

By carrienolan 1 Comment
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Ramp Morel Heritage Egg Pie
Nick Seccia, CEC
Executive Chef at The Henry Ford

Ramp Morel Heritage Pie was part of the first course of the Spring Local Roots dinner on April 17th in Eagle Tavern. This is the second of four seasonal dinners planned for this year and will feature five courses prepared using locally-raised products.

Ramps, or wild leeks, are harvested wild in Michigan in April and May. Morel mushrooms are the most sought after wild mushroom in Michigan and the season generally runs April through late May depending on the weather. Egg production gears up with chickens in a natural environment during the spring time due to the mild temperatures and increased activity. We use Plymouth Barred Rock chicken eggs that are raised free range outdoors in Washtenaw County.

This dish is historically inspired using spring season local ingredients simply prepared the recipe follows and will yield enough for six as an entrée portion.

Enjoy!
Chef Nick

Ramp Morel Heritage Egg Pie
Prepares one ten inch cake pan

Crust
¾ cup organic stone milled wheat flour
2 teaspoon salt
¼ cup cold unsalted butter
1 tablespoon lard
¼ cup ice water
2 tablespoons fresh chives chopped

1. Combine the flour, chives and salt
2. Add the butter and lard, and mix with forks until a pea-sized meal is formed
3. Add in the water and mix until smooth
4. Let the dough rest for a half hour covered
5. Roll the dough out on a floured surface to a ¼ inch then transfer to a buttered ten inch cake pan and trim a clean edge to the top

Filling
1 dozen farm raised eggs
1 cup Calders heavy cream
4 cups fresh morels cleaned and sliced
1 handful ramps cleaned and chopped
2 tablespoons olive oil
1 tablespoon chopped garlic
2 cups grated farmhouse cheddar cheese
¼ cup whole grain mustard
2 Tablespoons kosher salt
1 Tablespoon ground black pepper
1 prepared pan with crust

1. Sauté the morels and ramps in olive oil until tender, season with salt and pepper and add garlic at the end until aroma develops, allow to cool
2. Crack the eggs and whip with the cream, mustard, salt, and pepper until light yellow and fluffy
3. Combine the cheese and morel ramp mixture and add to the crust (hold back ½ cup of cheese)
4. Pour over the egg mixture and mix to spread out the filling top with the remaining cheese
5. Bake at 350F for 45 minutes or until set; allow to cool slightly before cutting
6. Cut and serve with dressed greens

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