Get dressed up with these impressive styles, paired with 2 impressive entrée ideas
– Pat has been with Julius for 40 years and is sharing one of his favorite holiday recipes with us. “I had this many times from Douglas Silva of Silva’s Sheldon Inn and and finally got the recipe. Douglas is a dear friend of mine and an amazing local chef.”
Helmut Lang black wool with leather sleeves (690). The cut out back is perfect for layering short over long. Looks great over pants or dresses.
Ermenegildo Zegna grey leather multi-seasonal (2,595). Dress up for work or make it more casual with a plaid shirt under a sweater.
Impress your guests this holiday with these two stunning entrées.
20 Each 16/20 Shrimp (peeled and deveined)
1 oz vol Canola Oil
1 TBL + 5 tsp Green Onions, chopped
2 oz volume Dry White Wine
1 tsp Fresh Chopped Garlic
4 TBL Worcestershire Sauce
1 tsp Tabasco Sauce
½ tsp Cayenne Pepper
½ tsp Paprika
8 oz weight Butter, salted
1. Wash shrimp under water and then peel the shells and discard. Deveined the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray and place in the refrigerator.
2. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done, you may have to do these in batches if you do not have large skillet. Remove shrimp and set aside.
3. Add green onions and cook for 1 minute.
4. Add white wine and reduce the volume by half. (Any good dry white wine will work)
5. When the wine is reduced by half; measure and add the chopped garlic, Worcestershire, Tabasco, Cayenne Pepper and Paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.
6. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
7. Continue to add butter until it all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp.
1. Place 5 shrimp on small serving plates with a deep edge and ladle barbecued butter over the top over the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp of chopped green onions, serve right away.
NOTE: For chopped garlic peel fresh garlic cloves and rough chop with a chef knife. For green onions, wash green onions under water shake off and cut with a chef knife into 1/16” cuts, using the green part only.
Pat Presents: Pork Loin stuffed with Apples, Sage & Applewood Smoked Bacon
1 boneless pork loin roast (4 1/2 pounds), from the blade end
3 Granny Smith apples, peeled, cored and sliced
2 strips applewood smoked bacon, cut in medium dice
1 shallot, fine dice
1/8 cup fresh sage leaves, chopped
1/2 cup sparking apple cider
Salt and white pepper to taste
2 cups heavy cream
1/2 cup sparkling apple cider
Granny Smith apple peels
1 strip applewood bacon,diced
Salt and white pepper
1tbsp. olive oil
1. Trim excess fat, butterfly, and pound pork loin to even 1-inch thickness with mallet or bottom of heavy skillet. (You can request your butcher do these steps if needed.)
2. For the Stuffing: Sauté bacon to render fat and lightly brown, discard fat. Add apples to bacon and cook over medium heat to soften and lightly brown. Add sage and cider, reduce to almost dry, season with salt and pepper to taste, remove the apple mixture from the skillet, spread in an even layer on a cookie sheet and allow to cool.
3. To Stuff and Cook Pork Loin: Spread cooled stuffing in the middle of the loin. Bring both sides of the meat together over the stuffing and fasten at the center with one skewer. Fasten the roast with the remaining skewers placed at regular intervals. To tie, shimmy lengths of twine one by one down the roast and tie them between the skewers. Trim the excess twine after tying and remove the skewers before roasting.
4. Preheat oven to 375 degrees. Place roasting pan to oven and allow to heat, place pork loin on the pre-heated pan, fat side down so it will brown nicely, leave on fat side about 10 minutes then roll over and continue roasting about 30-40 minutes until roast reaches 145 to 150 degrees on instant-read thermometer.
5. While the Roast is in the oven, prepare the Sauce. In 4 quart sauce pan, over medium heat add oil then bacon to render fat and lightly brown, add apple peels shallots to lightly caramelize, discard fat. Deglaze the pan with the sparkling apple cider, reduce by half, add heavy cream. Reduce to a desired sauce consistency strain and reserve keeping warm.
6. Remove roast from oven and transfer roast to carving board, tent with foil, and let rest 5-10 minutes. Cut off twine, slice, and serve.