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Main Plates
For the Abalone:
• Remove the abalone from shell using a spoon.
• Remove the frills and digestive tract from abalone.
• Scrub abalone with damp towel to remove some of the black
coating.
• Cold Smoke the kelp for 1 hour.
• Season the kelp with rice vinegar powder, sea salt, togarashi.
• Lay the abalone on top of one of the seasoned kelp leaves.
• Top with the other leaf and either cryovac or press overnight.
• Refrigerate overnight.
• Slice paper-thin and layer on parchment paper.
For the Sea Vegetables:
• Bring a large pot of water to a boil (no salt) – blanch the sea vegetables for 5 seconds, then transfer immediately to ice water. Remove and dry.
• Bring remaining ingredient to simmer- steep for ten minutes- strain- cool.
• Put the blanched sea vegetables in pickling brine overnight- hold for up to one week.
For the Vinaigrette:
• Combine all ingredients in mortar and pestle and mix until emulsi ed.
Bacon-Wrapped Pork Loin with Pomodoro Chimichurri
By Chef Lisa Jones of Cahoots Catering
Wine Recommendation:
J. Lohr Carol’s Vineyards Cabernet Sauvignon
Pork loin can sometimes be dry and boring—but not this recipe! is
is a new addition to our catering menu and it has been a big hit. Pomodoro, an Italian word for tomato, and chimichurri, a thick Argentinean herb sauce, come together in this delightful combination. If you can nd pomodoraccio, an Italian semi-sundried tomato, that will work best.
Pork Brine:
1, 4 lb Pork Loin
8 cups very hot Water
1/2 cup Kosher Salt
1/4 cup Brown Sugar
1 tbsp Pepper, course ground 2 Bay Leaves
Pomodoro Chimichurri Sauce:
6 cloves Garlic
1 large Shallot
1 Jalapeño, or other favorite chili
2 cups Flat-Leaf Parsley, fresh
1 cup Cilantro Leaves, fresh
1/4 cup Oregano, fresh, or sweet marjoram leaves
1 cup Pomodoraccio, or sun-dried tomatoes in oil, drained and
coarsely chopped
2 teaspoons Kosher Salt
1/2 cup Red Wine Vinegar
1 cup Olive Oil, good quality
Pork Preparation
1 lb Bacon, thick-cut, about 15 pieces
For the Pork Brine:
• Mix all brining ingredients together and stir until salt and sugar are dissolved. Pour into a 4-quart stainless steel bowl, let cool. When the brine has cooled, add the pork loin, making sure it is completely submerged in brine. Let marinate for 12-24 hours.
For the Pomodoro Chimichurri Sauce:
• Add the garlic, shallots and pepper to the bowl of the food processor and chop. Add the fresh herbs, tomatoes, salt and vinegar. Pulse the machine while slowly adding in the oil until blended.
For the Pork Preparation
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Preheat oven to 350˚. Remove pork loin from the brine and pat dry. Place in a roasting pan. Lay bacon slices crosswise over the roast, slightly overlapping with the ends tucked in underneath the roast. Bake for about 1 hour, or until the internal temperature is 140˚ F. Remove from oven, tent with foil and let rest for about 15 minutes. Slice into 1⁄2-inch slices. Arrange on a serving platter. Drizzle with pomodoro chimichurri sauce.
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