Matt Stickle, chef of the Bite restaurant at the Hotel Murano, shared a roasted root vegetable recipe he created for his vegan or vegetarian guests. Chef Thad Lyman shared a recipe for a sauce he’ll serve with suckling pig he’ll prepare at Brix 25 during the restaurant’s first Thanksgiving dinner. Chef Charlie McManus of Primo Grill gave us the recipes for the Thanksgiving meal he’ll prepare for his family: Slow-roasted fennel crusted pork roast with lemon vinaigrette, creamy parmesan polenta and an arugula salad. Read page C3 for the recipes.
Slow-Roasted Fennel Crusted Pork Roast
Yield: Serves 6 to 8
For the Pork:
Bone in pork shoulder, around 6-7 pounds
5 tablespoons fennel seed
Salt and pepper, to taste
For the lemon vinaigrette and arugula salad:
1 teaspoon lemon zest
3 tablespoons lemon juice
1/3 cup extra virgin olive oil
Salt and pepper, to taste
Set the oven at 400 degrees. Make diagonal cuts into the fat cap of the roast, about 3/4 inches apart to create a diamond pattern. Rub the fennel seed and salt and pepper all over the of the roast, into the cuts and around the sides. Place the pork in a roasting pan and into the oven. Cook at 400 degrees for 30 minutes, then turn the oven down to 275 degrees and cook for 5 to 6 hours until the roast has reached 170 degrees at the bone. The roast can be held at 160 degrees in the oven. To serve break the roast into pieces with 2 forks, place a serving on each plate and top with a drizzle of the vinaigrette.
For the lemon vinaigrette: Whisk the ingredients together. Season to taste. Use to drizzle on the roast and toss with arugula for the arugula salad
Source: Charlie McManus, Primo Grill, Tacoma
Creamy Parmesan Polenta
Yield: Serves 6
1-1/2 cups heavy cream
1-1/2 cups vegetable broth
5 tablespoons polenta
5 tablespoons semolina
1/4 cup grated parmesan
2 tablespoons unsalted butter
Salt and pepper to taste
Place the cream and broth in a sauce pan and bring to a boil. Reduce the heat and whisk in the polenta and semolina while constantly stirring. Cook the polenta until it thickens, about 5 minutes. Stir in the butter and cheese and season with salt and pepper.
Source: Charlie McManus, Primo Grill, Tacoma
Stuffed Acorn Squash
For the squash:
1 acorn squash cut in half
Baby carrots
Brussels sprouts
Purple cauliflower
Fennel
Fuji apple
Turnip
Purple potato
Olive oil
Kosher salt, fresh thyme and pepper, to taste
For the squash: Split the acorn squash in half and scoop out seeds. Rub olive oil and brown sugar on flesh of squash. Place on baking sheet and roast for approximately 30 minutes at 350 degrees until tender.
For the roasted vegetables: Cut the baby carrots, Brussels sprouts, purple cauliflower, fennel, fuji apple, turnip, purple potato into bite-sized pieces and toss with olive oil, kosher salt, fresh ground pepper, fresh thyme. Place on same baking sheet 10 minutes after you start the squash, and cook for 20 minutes. Use spatula to flip the squash over. When vegetables are ready, fill the acorn squash halves with roasted vegetables.
Source: Matt Stickle, Bite restaurant, Hotel Murano
Port Wine Caramel Sauce
1/4 pound sugar
1 ounce water
1/2 ounce corn syrup
1/4 cup port wine
1/4 cup heavy cream
1/2 ounce butter
Heat sugar, water and corn syrup in a tall sauce pot over medium heat until caramelized, about 340 degrees. Remove from heat and carefully add the port wine it will flame up quite suddenly and reduce very quickly. Be extremely careful.
Return to heat and whisk in the cream and reduce until it looks like caramel. Remove from heat and melt in the butter.
Remember it is still very hot, allow it to cool before using.
Note: Use caution when making caramel, it will stick to skin and cause severe burns.
Source: Thad Lyman, Brix 25, Gig Harbor
