de Dios, Christine C.

August 30, 2018

Th 1:00-4:00pm BSHRM – III

Kosher Lamb (Beef) Stew with Apricots, Pears and Mint Recipe

Description: Moti Yitzhaky was an auto mechanic before he opened Moti’s Market and Grill in
Rockville, Maryland, which now provides our community with a full-service kosher butcher,
baker, and grocery store, all in one. He applies the same
precision from his former career to recipe development and has created flavorful food inspired
by his Moroccan ancestry and beyond. Moti gave me a recipe that was the inspiration for this
one, a hearty stew brightened up for spring with fresh pear and mint.

Ingredients:

 2 tablespoons extra-virgin olive oil, divided

 3 pounds boneless lamb, cut into 1 1/2-inch (4-cm) pieces
 2 medium onions, cut in half and thinly sliced
 6 cloves garlic, roughly chopped
 2 teaspoons lemon zest (from 1 lemon)
 1/3 cup (80ml) fresh orange juice (from 1 orange)
 1 cinnamon stick
 1 tablespoon honey
 2 cups (480ml) beef, chicken, or vegetable broth
 1/4 teaspoon salt
 1/8 teaspoon black pepper
 6 ounces (170g) dried apricots
 1/2 cup (45g) sliced almonds, toasted (see How to Toast Nuts, below)
 1 large pear, not peeled, cut into 2-inch (5-cm) cubes
Directions:
1. In a large wide saucepan or Dutch oven, heat 1 tablespoon of the oil over medium-high
heat.
2. Add the lamb pieces in batches and cook, using tongs to turn the pieces, until well
browned on all sides. Do not crowd the pan. Remove the browned pieces to a large
bowl.
3. Add the onions and garlic to the saucepan plus the other tablespoon of oil and cook,
scraping the bottom of the saucepan to avoid sticking, for 5 minutes, until the onions
are browned. If the onions start to burn, turn the heat down to medium.
4. Add the lemon zest, orange juice, cinnamon stick, honey, and broth to the saucepan,
and bring to a boil. Season with salt and pepper to taste.
5. Return the lamb pieces to the saucepan, cover, and cook on low heat for 1 1/2 hours.
6. Add the apricots, almonds, and pear cubes to the pan, stir, and cook for another 40
minutes. Add the mint, stir, and serve.
Esguerra, Mary Joy August 30, 2018
TH 1:00-4:00pm BSHRM-III

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Description: Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's
Finger Lakes, loves the fresh goat cheese from the local Lively Run Dairy so much that she
always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and
greens, then stuffs it inside a bacon-wrapped pork tenderloin.

Ingredients:

 1 tablespoon extra-virgin olive oil

 1/4 cup minced onion
 1/4 pound pork breakfast sausage, casings removed
 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
 1 garlic clove, minced
 1/2 teaspoon chopped thyme
 1/2 teaspoon chopped sage
 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
 4 ounces fresh goat cheese, at room temperature Kosher salt and freshly ground pepper
 Two 1-pound pork tenderloins
 6 slices of bacon
SAUCE

 1 tablespoon extra-virgin olive oil

 1 garlic clove, minced
 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
 3/4 cup apple cider
 1/2 cup dry Riesling
 1/4 cup chicken stock or low-sodium broth
 1/2 teaspoon chopped sage
 1/2 teaspoon chopped thyme Kosher salt and freshly ground pepper

Directions:
1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over
moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it
up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic,
thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the
collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium
bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing
with salt and pepper.
2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket
through the center of each pork tenderloin; use the handle of a wooden spoon to widen
the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the
wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips
securely around them; try to cover any exposed stuffing with the bacon.
3. Grill the pork tenderloins over moderately high heat, turning four times, until browned
on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the
pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.
4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until
fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme
and simmer until the apple softens, about 7 minutes. Transfer the contents of the
saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan
and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.
5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the
Apple-Riesling Sauce around the meat and serve.