Butcher's Block: Pork Ribeye


This month’s column is the perfect supper for the autumn and winter months. Our pork ribeye has become the most celebrated dish when preparing a private dinner for family and friends. We’re pairing our menu with an affordable red blend from Oregon’s Willamette Valley winery Teutonic Wines. It’s a dry wine with Apple, lemon, cherry and herbs on the nose. It’s a lighter bodied red with subtle notes of Citrus and red berry on the body. The finish is clean and mildly crisp. Appropriately called Lardo, the wine is perfect with salty fatty foods.  The acidity pairs well with rich food and what better wine than Lardo  with a lard infused pork ribeye” . Its light distinct fruity flavor also pairs well with charcuterie or as an aperitif. Available in most local wine shops and at Raine’s Cellar in Flora.

Lard Infused Pork Ribeye                                                                                                                                            Walnuts, Beef bacon Lardons, Roasted Potatoes                                                                                               Herbed, Walnut Pork Demi Glace

Herbed Walnut Pork Demi Glace

This recipe does not follow the classic rules of preparation for a demi but it is faster and does not include flour because there is no espagnole.  I like to cover my bases when entertaining guests and people who avoid flour may be caught unaware if this sauce included it.

4 quarts Pork Stock                                                                                                                                                       10 Parsley Stems                                                                                                                                                            2 Bay Leaves                                                                                                                                                                     2 large sprigs of Sage                                                                                                                                                                6 sprigs of Thyme                                                                                                                                                                            1 sprig of Rosemary                                                                                                                                                                       1 tablespoon Black Peppercorns                                                                                                                                          1.5 cups Walnuts                                                                                                                                                                                     Salt and Pepper

Combine all of the ingredients in a pot and bring to a boil.  Once boiling, reduce to a strong simmer and allow to reduce by half. Dip a spoon in the reduction and check to see if it coats the back of the spoon well.  If you are using store bought stock, then you may have to reduce it further to achieve this “nappe” texture. The term refers to the consistency of a sauce that is perfect to coat the food without being to thin or too thick

You’ll deep a chinois to strain it. (a fine mesh strainer)   If you don’t have one, you can pour it through cheese cloth to strain it.

This sauce holds well in the fridge and the freezer.  When I make it, I like to take the excess and pour it into an ice cube tray. Once frozen, I move them to a ziplock bag.  Tossing these into soups, sauteed vegetables or any pork dish really adds to the flavor.

Thyme Roasted Potatoes with Beef Bacon Lardons and Roasted Walnuts

This is a version of something we served when I worked for Emeril Lagasse. I am using my pork demi recipe and substituting the pork bacon for beef bacon lardons. This recipe is for 4 portions but I always make extra.

For the Lardons

½ pound Wagyu Beef Bacon, thick sliced

Lay the beef bacon on the cutting board horizontal to you. Cut the bacon into small rectangles about ¼ inch across and however long the bacon is.(between 1-2 inches)

I like to line a cookie sheet with foil first and then spread the bacon strips out on it.  Bake at 350 until the have shrunk my half and feel firm but not crunchy separate the rendered fat from the lardons and save both.

For the Potatoes

12 Red New Potatoes, quartered                                                                                                                               Beef Bacon Fat, rendered                                                                                                                                                              2 tablespoons Dried Thyme                                                                                                                                         2 tablespoons Granulated Garlic                                                                                                                                  Salt and Pepper

Toss all of the ingredients together in a bowl. Put a piece of parchment paper on a cookie sheet.  Spread the mixture out on the sheet and spread the potatoes out evenly with the potato skins side down.

Bake at 350 degrees until the potatoes are tender and get some color. Set to the side 

Making sure the components at still hot, combine the lardons, potatoes and about 1 ½ cup of toasted walnuts together in a bowl with enough pork demi glace to coat everything. You should have a little extra at the bottom of the bowl if you added enough

Lard Infused Pork Ribeye

4 Larded Pork Ribeye                                                                                                                                                      1 inch thick Olive Oil for coating                                                                                                                                     Salt and Pepper to taste

Place your pork ribeyes in a shallow pan and coat with olive oil. Then, season to taste with salt and pepper.  Allow to sit on the counter about 30 minutes and then grill to around 145 degrees or so. Let rest 10 minutes in a warm spot. Leave them whole or slice into strips at the last minute and then plate.

Place the potato mixture in the center of the place and lay your pork on top. Coat your pork with more demi glace and then drizzle a little around the plate for presentation. Serve immediately. Because of its viscous nature, demi is not very happy when it gets cold.