Recipes by Laurent
Pork shoulder in the islands flavors
Yield: 6 servings.
INGREDIENTS:
2 lbs of pork shoulder, cut into large cubes 4 large bok choy washed, leave separated 1 large white onion, diced
3 garlic cloves, sliced
1 green apple, diced
1 banana, diced
1 tbsp tomato paste
1 tbsp fresh ginger, chopped 2 lemons, zest and juice
1 stalk lemongrass
1 cup dry white wine
1⁄2 cup dark rum
1 quart chicken stock
3 cups coconut milk in can
3 tbsp regular curry powder
3 tbsp cumin powder
2 tsp espelette peppers or cayenne 2 tbsp olive oil
1 tbsp unsalted butter, melted
1 tbsp mint coarsely chopped
1 tbsp cilantro coarsely chopped salt/pepper to taste
PROCEDURE:
In a large cast iron pot, high heat. Add olive oil, sear the pork until golden brown each side. Add salt and pepper.
Remove the pork from the pot. Add the butter, onions, garlic, apples, and bananas. Cook on high heat until golden brown. Add the spices and ginger. Cook for 2 minutes. Add the tomato paste, mix well. Add the white wine, rum, and chicken stock. Bring to a boil. Add the pork ,and the coconut milk. Add the lemon grass and espelette peppers.
Bring to a boil and low the heat until simmering. Simmer like this for 2 hours minimum. The meat needs to become very tender.
When the meat is done, remove from the pot. In high heat, reduce the sauce until the sauce becomes a soft cream.
Add the bok choy. Cook for 10 minutes. Put back the pork into the pot, remove the lemon grass. Add the lemon juice and zest. Add the mint and cilantro.
Taste for seasoning.
TO SERVE:
Served in the pot family style with Jasmine rice.
Bon appétit !
Butternut Macaroni and Cheese
1 pound of elbow pasta, or small macaroni
1 pound of grated parmesan cheese
1 qt. of butternut squash soup already made (either purchased or made from scratch) 24 oz of uncured pork belly, cubed
3 garlic cloves, chopped
salt/black pepper
Preheat the oven to 400F.
Cook the pasta in salted water and set to the side once done cooking. (pasta should be al dente)
In a non-stick pan, saute your pork belly until golden brown in high heat, then add garlic, cook for 2 minutes and add 2 large spoonfuls of water. Set to the side.
In the medium sized pot, bring the squash soup to a boil and add 1⁄2 pound of parmesan. Make sure to whisk well.
In a pyrex baking platter, mix the squash soup and the diced pork. Add the elbow pasta. Mix well. Season to taste with salt and pepper.
Add the other 1⁄2 pound of parmesan, and place in the oven for 15 minutes.
Then turn your oven to broil and place the pasta under the broiler until the parmesan becomes a golden crust.
Bon appétit !
Cassoulet from Gascony
2 lbs. of Tarbais beans (butter beans work as a substitute)
6 ounces of bacon left whole and cut into large pieces
3 duck leg confit cut in half at the joint
6 pork sausages
1⁄2 lb. of garlic sausages cut into thick pieces
1⁄2 cup of duck fat
3 ounces of veal demi glace
7 cups of chicken stock
6 garlic cloves peeled and crushed
1 large onion diced
10 pepper corn pieces
1 large thyme bouquet
Salt / black peppers
2 tbs of tomato paste
Prep: Soak the beans in cold water over night. Make sure the beans are covered with water at all times, you may need to add extra water.
Pre heat your oven at 325 F.
Heat up your large cast iron cocotte on high. Add 1 tbs of duck fat.
Sear the pork sausage until golden brown, then garlic sausage pieces, then the smoked bacon. Make sure to do these separately.
Remove the meat from the pot, and place on baking platters (pyrex works great).
In the pot, with the left over grease, sweat the onions, garlic, tomato paste, and thyme. Add the veal demi glace and 4 cups of stock.
Add the beans. Simmer uncovered for one hour.
During the same time: Take your baking platters with all the meat inside except the duck.
Cover with one cup of chicken stock.
Braise in oven for 30 minutes.
Remove the meat. Keep the braising liquid.
After one hour, taste your beans and seasoning.
Add delicately the pork sausage, garlic sausage, bacon, and your duck legs inside.
Braise in the oven for 2 hours. Make sure during that time that the beans don’t get too dry. Add the braising liquid if necessary. The beans need to stay very moist.
The cassoulet will create a natural crust. Brake this crust several time and add liquid for the moisture.