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Chef’s Kiss Recipe Challenge

Restaurant Hospitality presents, the Chef’s Kiss Recipe Challenge, sponsored by Chairman’s Reserve® Meats.

Watch four talented chefs square off for a recipe challenge featuring a market basket including the premier quality line of Chairman’s Reserve® Meats from Tyson Fresh Meats. During this on-demand broadcast our expert judges tapped into the creative minds of four talented chefs to share their culinary insights and inspiration and selected the winning recipe. You can download the chefs’ recipes too!

The Challengers

Chef David Hadley
Owner, Samosa Shop
Chef Alec Bruno
French 75
Chef Greg DeFlorio
Clayton Members Club and Hotel
Chef John DePierro
Gastamo Group

Check Them Out in Action

Chef David Hadley

Owner, Samosa Shop

Chef Alec Bruno
French 75
Chef Greg DeFlorio
Clayton Members Club and Hotel
Chef John DePierro
Gastamo Group

Benefiting

recipe

Chairman's Reserve® Porchetta

A modern version of the classic Italian porchetta. Chairman’s Reserve® Porchetta wrapped in bacon, broccoli rabe pesto, chipotle, red zinfandel demi-glace.

Customer Profile: The audience for this dish will appreciate familiar flavors with an updated preparation.  The guest will appreciate allowing the main ingredients to shine with components that add depth to the flavor.

Cuisine type: Modern Italian

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Chef Greg DeFlorio

Clayton Members Club and Hotel

Ingredients
  • 1 each Chairman's Reserve® Pork Tenderloin, center cut
  • 8 each bacon strips
  • 1/2 cup broccoli rabe pesto
  • 1 Tablespoon chipotle pepper, dried and ground
  • 2 Tablespoons roasted garlic, chopped
  • 1 Tablespoon fresh oregano leaves, chopped
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
Broccoli Rabe Pesto
  • 4 bunches broccoli rabe
  • 2 Tablespoons roasted garlic
  • 4 Tablespoons grated parmigianino reggiano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup extra virgin olive oil
Preparation Details:
  • Prepare the bacon. Lay strips, slightly overlapping, beside each other on a sheet of plastic wrap. Lay another sheet of plastic wrap on top of the strips. With a rolling pin, flatten the bacon strips to an even 1/8” thickness. Set aside.
  • Prepare the porchetta. Butterfly open the pork tenderloin. Season the inside with salt, pepper, chipotle powder, broccoli rabe pesto, roasted garlic and chopped oregano.
  • Using plastic wrap, roll the tenderloin into a tight roulade, then remove the plastic wrap.
  • Remove the top layer of plastic wrap from the prepared bacon. Place porchetta onto bacon slices. Again, roll into a tight roulade, using the plastic wrap. This time, tie a knot in each end of the plastic wrap so that the roulade will keep its shape.
  • Place the roulade into a vacuum-seal bag. Sous vide at 140°F for 2 hours. Once cooked, submerge in ice water.
  • To serve, take the porchetta out of the vacuum-seal bag and remove the plastic wrap. In a non-stick skillet over medium heat, render bacon to crispy on all sides.

Broccoli Rabe Pesto:

  • Blanch and shock the broccoli rabe. Pat dry.
  • In a food processor, pulse together the blanched broccoli rabe, roasted garlic, cheese and spices.
  • With the processor running, slowly incorporate the olive oil into the pesto.

Other Details:

A delicious version of the Italian specialty. For this recipe, pork tenderloin is fabricated to be butterflied open, seasoned with broccoli rabe pesto and chipotle powder, then wrapped in bacon. The pesto adds moisture and a wonderful flavor to the inside of the roulade. The chipotle adds another dimension of complex flavor to the dish with a slight smokiness that complements the pork loin and bacon very well. The bacon acts as a substitute for the fatty pork belly often found rolled up in a traditional porchetta. This serves two purposes, to baste the tenderloin with fat while it is cooking, and to provide a crispy texture to the finished dish. The plate is finished with additional broccoli rabe pesto and a red zinfandel demi-glace to tie it all together. A few crispy marble potatoes make it a complete dish. A red zinfandel is the perfect wine to pair with this dish. Red zinfandel, or it’s Italian equivalent Primitivo, is known to pair well with slightly spicy foods such as chipotle and complements pork as well.

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recipe

Kerala Style Braised Short Ribs

Coconut braised Chairman’s Reserve® Short Ribs, turmeric potatoes, white asparagus.

Customer Profile: Cooking for a couple that’s adventurous with a recipe, family that wants to try Indian Flavors.

Cuisine Type: Fusion- Indian American

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Chef David Hadley

Owner, Samosa Shop

Ingredients
  • Chairman’s Reserve® Short Ribs ( 1 ea)
  • 8 oz - yellow onion ( peeled, halved)
  • 6 oz - garlic ( peeled, whole)
  • 6 oz - ginger ( small dice)
  • 4 oz - celery ( cleaned, halved)
  • 4 oz - carrot (peeled, halved)
  • 1/2 bunch - white asparagus ( blanched)
  • 1 ea - russet potato ( boiled/mashed)
  • 2 qts - beef stock
  • 2 cans - coconut milk
  • 8 ea- curry leaves
  • 5 T- ghee
  • 2 T- curry powder
  • 2 T - harissa
  • 1 T- turmeric
  • 6 tsp - salt
  • 4 tsp - black pepper
Preparation Details:

Provide detail for recipe prep for one main course serving *

  • Heat 1 Tsp of ghee in cast iron or flat pan on medium to high heat. (Sear all sides of short rib for approx. 3-4 min each side.) Season with salt and pepper.
  • Preheat oven to 350°F ( this is where the short ribs will end up).
  • Once meat is seared, place aside and use same pan to create caramelization with the onion, ginger, garlic, celery and carrot.
  • Add harissa, curry powder, coconut milk and beef stock and bring to a simmer.
  • Place all vegetables, liquid and meat into a pot or oven-safe dish and place in the oven for 3-4 hours.
  • WHILE DISH IS BRAISING/ COOKING IN OVEN
  • Take your peeled russet potatoes and boil until it becomes soft. Add turmeric, salt and a little ghee and mix together to get a mashed potato consistency. (In India we call it "Kappa.").
  • Quickly blanch the asparagus with heavily salted water, season with pepper and place on the side.
  • Once meat is fork tender/fall off the bone, reduce liquid by 1/2 and blend liquid to smooth.
  • Crisp up some curry leaves, and place on top.
  • Plate and Serve.

Other Details:

The restaurant concept for this dish is a low lit, date night spot that serves cocktails and food from the regions of India. They serve small and large plates/mixture of both.

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recipe

Ras el Hanout Spiced Pork Chop

Pan-roasted Chairman’s Reserve® Bone-In Pork Loin seasoned with Ras el Hanout spice, dressed in a variety of radishes atop an emulsion of butternut squash.

Customer Profile: I am cooking this dish for anyone who has not tried Ras el Hanout before. This combination of spices provides a perfect blend of heat and depth to so many dishes. I would want this to be someone’s introduction, inspiring them to explore with these spices in their kitchens at home.

Cuisine type: New American

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Chef Alec Bruno

French 75

Ingredients
  • Chairman’s Reserve® Bone-In Pork loin
  • Ras el Hanout spice
  • butternut squash
  • butter
  • olive oil
  • radish varieties (Ninja, Icicle, Easter)
  • chive
  • honey
  • meyer lemon
  • salt
  • pepper
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Preparation Details Pork Chop:

  • Season with Ras el Hanout spice.
  • Pan sear on all sides with olive oil.
  • Allow to rest for 5 minutes.
  • Reserve cooking oil and pan juices.

Butternut Squash Emulsion:

  • Boil squash until fork tender.
  • Transfer to a blender.
  • Add 1 tablespoon of butter, one teaspoon of olive oil, 1/4 cup of water, one teaspoon of honey and salt to taste.
  • Blend until very smooth.

Radish Varieties:

  • Heat reserved olive oil and pan juices over high heat.
  • Cook radishes for 2-3 minutes or until tender.
  • Remove from pan and season with finishing salt, lemon juice and chives.
recipe

Ras al Hanout roasted pork loin with squash mole, grilled butternut squash, and guajillo Demi.

Zesty spice rubbed, slow–roasted Chairman’s Reserve® Pork Loin resting on bed of bright squash mole, grilled butternut squash, and guajillo pepper sauce.

Customer Profile: I’m cooking for the people. Food is a common bond. It brings us all together.

Cuisine type: New American

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Chef John DePierro

Gastamo Group

Ingredients Guajillo Demi

  • 32oz apple cider
  • 32oz pork jus
  • 1# chicken demi-glace
  • 2 TBSP guajillo flakes
  • 2 TBSP apple cider vinegar
  • 2 TBSP butter
Ingredients Pork Brine
  • 100G kosher salt
  • 1-gallon water
  • 1/2 gallon Ice

Squash Mole:

  • 50G fennel diced
  • 200G squash diced
  • 50G onion diced
  • 50G Poblano diced
  • 10G coriander
  • 100G chopped plantain
  • 5G red wine vinegar
  • 10G salt

Preparation Details Guajillo Demi:

  • Combine cider, pork jus, demi, and apple cider vinegar.
  • Reduce by 1/2 add Guajillo flakes reduce until the sauce coats a spoon, slowly whisk in butter to incorporate.
  • Allow to rest for 5 minutes.
  • Reserve cooking oil and pan juices.

Ras Al Hanout Pork loin:

  • Heat water and salt until salt dissolves, add ice to cool brine.
  • Add Chairman’s Reserve® Pork Loin and brine for 24 hours.

Cooking Pork:

  • Run pork loin in Ras Al Hanout. Pan sear on medium heat, place in a 350°F oven until the internal temperature reaches 145°F, allow the pork to rest for 10 minutes. Slice and serve.
Cooking Squash Mole:
  • Sweat the fennel and onions, medium-low heat, add poblano, coriander, squash, & plantain. Add 1/2 cup of water season with salt, cook on low. puree in a blender until smooth add vinegar. Taste for seasoning, add more salt if needed.
  • Add pork loin and brine for 24 hours.

Roast Squash:

  • Roast oblique cut squash ( any squash will work: delicata, acorn, butternut, etc) at 300°F until soft. Toss with EVOO, lemon juice, and Maldon finishing salt.
  • Place a dollop of mole on the bottom of the plate, using a spoon swirl the dollop to coat the bottom of the plate. Place the roasted squash on the mole- place a few slices of the roasted pork on top, Drizzle the sauce on top and garnish with pepitas and cilantro sprigs.

Other Details:

Restaurant concept for this dish is a Baja Coastal Mexican concept.

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