Andy McLeod’s Recipe For: Porchetta, Corn Bread Pudding and Collards (Thanksgiving Series pt.9)

The Autumn Table 2016,

Thanksgiving Series (pt.9)

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Andy McLeod

Executive Chef at: The Lot

What Andy loves most about cooking:

“I’ve always been a very tactile learner and love project based work. I like creating things that require processes, cooking is one of the skills that is endless. You can spend your whole life learning new techniques.”

What Andy enjoys most about Thanksgiving:

“Its one of the days of the year everybody gets a chance to be in the same place, at the same time. Its time to stop and reflect with friends and family.”

Porchetta, Corn Bread Pudding & Collards

For the Porchetta Rub
1 cup Dijon
1/2 bunch parsley
1/2 bunch oregano
3 cloves garlic
1 tbsp red chili flake
Salt and pepper

Rub down one small pork belly with loin attached, and roll the belly around the loin tying with butcher twine every few inches.

Let rest in your refrigerator for two days

Put porchetta in oven on broil checking and rotating every few minutes until a golden brown crust has formed.

Lower heat to 300 and cook porchetta until an internal temperature of 135 is reached.

Take out of oven and wrap in foil. Let the porchetta rest for at least one hour.
For the Cornbread pudding:
One loaf of your favorite cornbread
1 cup cream
1egg yolk
1/2 white onion small diced
1 carrot small diced
1 stalk celery small diced

Follow your favorite cornbread recipe and let one loaf cool. Crumble cornbread by hand into a mixing bowl.

Over a double boiler, whisk together cream and egg yolk until hot.

Sautée onions, carrot, and celery over medium heat until al dente.

Combine cream and egg yolk with cooled down onions, celery, and carrots.

Fold mixture into the crumbled cornbread. Roll out on a flat greased surface and punch out ‘biscuits”.

To serve, fry in a pan over medium high heat with a little oil and butter.

For the Collards:
1 onion diced
1 pound sausage
1 cup apple cider vinegar
1 cup brown sugar
2 quarts
2 pounds collard greens (stemmed and chopped into large pieces)

In a stock pot over medium heat with a little oil, brown sausage. Add onion and sweat over medium low heat until onion “melts” and is translucent and tender.

Deglaze pot with vinegar and add brown sugar and stock and collard greens.

Stir frequently until the collards have wilted and are stewing in the pot liquor.

Simmer for one hour or until the greens are tender.

For sauce:
Take some pot liquor in a pan and reduce by 1/4. Add 1 tbsp butter and a squeeze of lemon juice. Whisk until glossy.

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