Grilled pork rack with glazed parsnips, grilled tomato

1 servings

Ingredients

Quantity Ingredient
1 Rack pork; about 4 pounds
¼ cup Olive oil
½ cup Diced onion
½ cup Diced carrot
½ cup Diced celery
½ cup Diced mushrooms
¼ cup Diced garlic
½ cup Chopped ginger
2 cups Soy sauce
2 cups Water
½ cup Red wine vinegar
2 cups Brown sugar
½ cup Chopped shallots
¼ cup Chopped garlic
1 tablespoon Olive oil
2 cups Veal stock
3 cups Cream
½ teaspoon Cayenne
½ cup Horseradish
Salt to taste
1½ cup Sliced parsnips
1 tablespoon Butter
2 tablespoons Water
1 tablespoon Sugar
Salt to taste

Directions

MARINADE

HORSERADISH CREAM

GLAZED PARSNIPS

Heat oil until smoking. Add all vegetables, ginger and cook until brown.

Add liquids and sugar and bring to boil and remove from stove, cool.

Marinate pork overnight in the refrigerator Remove from marinade and either grill or roast in a 500 degree oven until medium or to taste.

Horseradish Cream:

Sweat shallots and garlic in olive oil. Add stock and reduce until almost dry.

Add cream, cayenne and horseradish, season with salt.

Glazed Parsnips:

Cook parsnips with water, butter, and sugar. Season to taste. Parsnips are ready when completely cooked and shiny, no liquid left in pan.

Cut 2 tomatoes in half, place on grill, or broil, until desired doneness.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9222 - DON YAMAUCHI Converted by MM_Buster v2.0l.

Related recipes