Bring a taste of "Iron Chef" winner Geoffrey Zakarian's restaurant into your kitchen with these two delicious recipes.
Recipe: Heritage pork chop with carmelized cabbage, apple and endives (on this page) Recipe: Broccoli rabe with garlic, lemon and chili (on this page)For the pork, combine 1 tablespoon of the olive oil, along with the shallots, and rosemary in a small bowl. Rub the pork chops and wrap overnight to marinate. The next day, preheat oven to 350 degrees F. Bring the meat to room temperature and season with salt and pepper on both sides. Place 2 tablespoons of oil in a large sauté pan and bring the oil to a light smoke over medium-high heat. Add the pork chops and sauté on both sides. The meat should be browned evenly on both sides, about 5 minutes per side. Turn the heat down to medium and add the remaining butter and continue to baste until the internal temperature has reached 155 degrees F. Transfer the pork to a tray and allow to rest in a warm place. To finish, pour off any remaining fat and deglaze with the cider, stirring to scrape the fond (brown bits stuck to the bottom of the pan). Reduce the cider until it is syrupy. Stir in the crème fraiche, calvados, and turmeric and reduce for 3 minutes until thick. Return the pork to the pan and glaze the sauce over them. Finish with parsley and serve.
For the cabbage, apple, and endives, blanch the cabbage for 30 seconds in a large pot of boiling, salted water until it turns bright green. Shock immediately in ice water. In a medium sized sauté pan, heat the canola oil over medium high flame. Dry the cabbage on paper towels and sauté until golden brown. Mix in the mustard and butter and fold in the apples and endives right at the end. Season with salt and fresh cracked pepper.
Serves 6
To make the pickled garlic, combine the white wine vinegar, sugar, water, and 1 teaspoon of salt in a small saucepan. Bring to a boil and pour over the garlic. Allow to cool to room temperature.
For the rabe, trim the large stems from the bottom half of the stalk and discard. Remove the first couple of large leaves and reserve separate from the fleurettes and small leaves which should be still attached. Place the canola oil in a pot that is twice the volume of the oil to allow it to expand when the leaves become deep fried. Heat the oil to 350 degrees F and fry the reserved leaves until they are crispy. Drain onto a paper towel and season with a pinch of salt. In a medium sized sauté pan, heat the olive oil over medium high heat. Saute the rabe so that the oil evenly coats. Season with the remaining salt and continue to cook for about 3 minutes, until the rabe is tenderized but not completely soft. To finish, season the rabe with the chili flakes and lemon zest. Serve on a plate with the crispy leaves and a few pieces of the pickled garlic.
Serves 6
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