Episode 3 of Cooking with Kretz – Beau’s Brew Brined Pork Chops with Guest Tom Manley of Homestead Organics – January 4, 2010

Episode four of our series “Cooking with Kretz”

The 100 Mile Cuisine of SD&SG  County in Ontario Canada was full of challenges for Chef Shawn Kretz.

He brined his organic local Pork in some Beau’s Brew Beer which is bottled in Vankleek Hill Ontario.

The dish also had a corn meal polenta, roasted local root vegetables, and an scratch made local apple sauce with ground mustard.

Tom Manley of Homestead Organics was the guest  and shared about some of the products he deals with locally.

If you have any questions for our Red Seal Chef you can email them to Shawn care of our website.

Email questions to info@cornwallfreenews.com

Stay tuned for the last two episodes coming up and to see earlier episodes click here.

Here are some of the recipes Chef Shawn used for this episode.

httpv://www.youtube.com/watch?v=F8418vMCIoo

Pork Loin Chop

Brine:
4 pork loin chops
1 litre cider or beer (Beaus in our case)
1/2 cup brown sugar
1/4 cup sea salt

Combine in a bowl, stir to dissolve and then add the chops.Keep in marinade up to 3 days.

Apple Sauce

3 apples, peeled, cored and chopped.
1 tbsp sugar
1 tsp salt
1/2 cup water
1 tbsp grainy dijon.

Combine in a can and cook until thickened, then cool.

Polenta

1 litre milk, seasoned to taste
1 1/2 cups cornmeal
2 tbsp butter

Bring the milk to a simmer, add the cornmeal, and whisk until the polenta is cooked and all of the milk is absorbed.  Add butter and taste for seasoning. Cheese or other ingredients can be added to the polenta to make it more interesting.

Glazed Carrots
3 carrots
2 tbsp butter
1 tsp dried or fresh thyme
seasoning to taste

Cube/ cut the carrots in even sized pieces, place in a frying pan, top with water and bring to a vigorous boil until all the water is evaporated and the carrots begin to saute in the butter. Add the thyme and saute until lightly coloured. You will notice that these carrots are wonderfully sweet.

Roasted Beets
3 medium beets
2 cloves of garlic
2 sprigs thyme
salt and pepper
olive oil or cold pressed oil

Place the whole beets in an aluminum foil “package” with the garlic, thyme, oil and seasoning. Roast in a 350 degree oven until tender when pierced with a paring knife (1 hour or so). Let cool slightly and rub the beet peels off. You can then cut the beets into wedges and serve cold or warm.

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