If ever there is a time to make special, abundant dinners, it’s Christmastime, at least for me.
Berkshire Pork is one of my guilty pleasures when it comes to proteins (it’s much more expensive than regular supermarket pork, but worth it). Typically, you can’t find it in our area grocery stores, but you can order it from D’Artagnan.com or sometimes from Janssen’s Market.
This is technically three different recipes, so if making all three is daunting, pick one.
Oyster Stuffing
INGREDIENTS
12tablespoons truffle butter, divided,
1-2 tablespoons regular butter to grease the pan
1(8-inch-square) baked and cooled cornbread, preferably on the sweet side (I got mine at Wegman’s)
15 slices white or wheat bread, toasted and cooled
½ large white onion, finely chopped
2-3 celery ribs, finely chopped
1 large green bell pepper, finely chopped
½ cup chicken broth, plus more as needed
2 dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
¼ cup freshly squeezed lemon juice
1 tablespoon hot sauce, preferably Sriracha
¼ cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
1½ teaspoons truffle salt or sea salt
½ teaspoon ground pepper
METHOD
Heat oven to 350. Butter a 9-by 13-inch baking dish.
Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
Melt 8 tablespoons of the truffle butter in a large sauté pan over medium heat.
Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes.
Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to ½ cup more chicken broth; mixture should be very moist.
Pour dressing into greased baking dish. Cut remaining butter into pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
Remove the pan and if you’re making the rib roast, turn it up to 425.
Rib Rack
INGREDIENTS
1 Berkshire Pork 8-10-Rib Rack, frenched
Kosher salt & freshly ground black pepper
2 tablespoons chopped fresh herbs (we used a mixture of thyme, parsley, and rosemary)
2 cloves garlic, smashed and finely chopped
2 tablespoons extra virgin olive oil
METHOD
On the fat side of the rack, make sure the fat layer is 1/4 inch thick or less. Trim if you must.
Make a crosshatch pattern in the fat with a sharp knife, being careful not to cut into the meat.
Mix the herbs, salt and pepper with the olive oil and brush it all over the rack, including the ends.
In a large cast iron pan, sear the fat side of the rack over medium-high heat, then place it in the 450 degree oven.
Cook for about one hour, then check the internal temperature, which should be about 140. If not, put it back in 10-15 minute increments until it gets there.
Remove from the oven and let it rest while you make the gravy.
Mushroom Gravy
Mushrooms
INGREDIENTS
1 tbsp olive oil
3 tbsp butter , unsalted
1 1/2 tsp garlic , finely minced
14oz mushrooms , sliced ⅛” thick (I used Cremini and Portobello)
1/4 tsp salt
1/8 tsp black pepper
Gravy
2 tbsp butter, unsalted
4 tbsp flour, plain / all-purpose
2 cups beef stock / broth
1/4 tsp black pepper
Salt , to taste
METHOD
Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.
Cook the mushrooms, in batches if you have to so as not to crowd them, until they are fully golden, and remove to a plate.
Cook the garlic until it becomes just a little golden, and add it to the mushrooms. Lower heat to medium. In the same skillet, melt the butter.
Add flour and stir continuously for 1 1/2 minutes so the roux doesn’t burn. Don’t worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.
While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn’t burn on the base of the skillet.
Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed.
This gravy recipe is so easy and it is great poured over just about anything.
On each plate, place a mound of stuffing, top with one of the chops and spoon the gravy and mushrooms over top.
I hope you can celebrate the season with those you love.
And I hope you feed them well.
All my best wishes for love and happiness.
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