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The chef shares his recipe for a twist on a classic stuffing for Thanksgiving.
For the pork and chive filling
- 1 Pound ground pork belly
- 1 Tablespoon sesame oil
- 2 Tablespoons soy sauce
- 3 cloves garlic, minced
- 1 egg white
- 1 Tablespoon minced ginger
- 3 Tablespoons chopped Chinese chives or scallions
For the stuffing
- 4 Ounces celery, minced in the Kenwood Cooking Chef food processor*
- 2 cloves of garlic, minced in the Kenwood Cooking Chef food processor*
- 4 Ounces onion, minced in the Kenwood Cooking Chef food processor*
- 1 Tablespoon chopped sage
- 1 Tablespoon chopped thyme
- 2 Tablespoons softened butter
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 1 Cup chicken stock
- 6 Cups day-old bread, cubed
Calories Per Serving963
Folate equivalent (total)117µg29%
- 4 slices whole-wheat sandwich bread, cubed
- 1/4 cup raisins
- 1/4 cup fresh parsley, chopped
- 2 tablespoons butter, melted
- Coarse salt and ground pepper
- 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
- 1 tablespoon light-brown sugar
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper toss to combine.
Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through) fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.
Photo taken from Talde Restaurant’s website
I loved to cook before Top Chef came around. I was never a fan of cooking shows. The food network annoys me. Sure they’re some good recipes out there, but how can you really learn to make a 4 hour braise (with sides!) in a 27 minute episode. The shows would just frustrate me. But when Top Chef came along, I was immediately hooked. Top Chef doesn’t teach you how to make a recipe, it inspires you to think out of the box, to consider what you would make if faced with some saltine crackers and a piece of fish. Or what dishes would best describe you? Watching the show definitely encouraged me to play with flavors and invent new dishes.
You can imagine my excitement when Top Chef came to Brooklyn. Well, the show didn’t come to Brooklyn, but Dale Talde from season 4 did. And with him and his two partners John Bush and David Massoni, Talde was born. Talde “showcasing Asian-American fare reflective of the distinct cultural and culinary experiences of Executive Chef/Partner Dale Talde”. I learned about Talde a weeks after its opening in January 2012. It would then take almost a year to actually visit the place. Why? I have no good excuse, I just, well, get distracted sometimes.
We dined at Talde for New Year’s Eve. Even before walking into the restaurant, Talde earned big points. It had a reasonably priced prix fixe menu (RARE for Brooklyn or for that matter anywhere on New Year’s Eve). The setting was relaxed. We were moderately dressed for the holiday, but the dark wood booths and warm lighting made it obvious, this was a place you’d be welcomed at, smart or casual. We were seated in the back, next to the open kitchen. One of my favorite things about a restaurant is actually seeing where the food comes from. And this kitchen was active. Orders were being called out, chefs spoke to one and other. You could tell that they were struggling to fill the orders. With less than a year under their belts, New Year’s Eve might have been Talde’s biggest night so far. But from the service and perfectly timed plates, you’d never know there was any chaos in the kitchen.
The food was amazing. There were two or three items to choose from under each course, so my husband and I made sure to order different things so we could try more. I was wowed by Talde already, but the dish that made me fall in love was a simple Golden Miso soup with ramen noodles and seasonal vegetables. I should clarify that my only experience with ramen noodles is the 4 for a $1 just add water variety from the supermarket. I wasn’t excited to welcome ramen noodles into my life, but my husband had already decided on the Lamb Pho, so I felt obligated to order the miso. A few bowls of the broth alone and I would have gone home a happy customer. I couldn’t stop slurping it up! And if this is what real ramen noodles taste like? Sign me up. They were cooked perfectly and balanced the other veggies in the dish. It has become my mission this year to make a broth (forget a whole soup) that deep and flavorful.
Golden Miso with ramen noodles and seasonal vegetables
For my main course, I dined on Candied Black Peppercorn Sirloin and Braised Short Rib. I can’t say sirloin is a cut I jump for at restaurants, but this one was melt in your mouth delicious. And the short rib was amazing (yes, even more amazing than Dan Barber’s short ribs). It had a sweet and sour taste, something you would expect in an Asian restaurant, but as a short rib it was elevated beyond belief.
Candied Black Peppercorn Sirloin & Braised Short Rib with Yunnan potatoes
I think what I liked most about Talde was the playfulness of its menu.Traditional Asian dishes were reinvented but with a twist. And the menu was fun. I can’t wait to go back and try their regular menu highlights like Pretzel Pork & Chive Dumplings, Kung Pao Chicken Rings and Hawaii Bread Buns. My meal finished up with a 5G cookie–a dense bar composed of pretzels, potato chips and salted caramel ganache served alongside milk ice. I’m not sure what Asian influences this dish contains, but it was the sweet and salty ending I needed to a perfect adventure meal.
The 5G Cookie–potato chip & pretzel tart, salted caramel ganache, milk ice
Cook This: Dale Talde’s Bacon Oyster Pad Thai is Proudly Inauthentic
Authenticity can be a highly a loaded term, especially in the context of food. In the midst of the food world’s obsession with ingesting only what’s “real”, you’ll find an increasing number of folks asking: what constitutes being authentic in the first place, especially when most everything today have themselves been brought about with a number of multicultural influences? What if veering from tradition and mixing elements from different cultures produces equally great (if not better) food? Instead of fearing change and evolution (which can only discourage other chefs from trying out other ways of cooking), some will argue that you may as well embrace it. Among them is Chef Dale Talde, former Top Chef contestant and eponymous owner of the restaurant Talde in Brooklyn, New York, who shares bits of his story, philosophy, and recipes in the 2015 book Asian-American: Proudly Inauthentic Recipes from the Philippines to New York.
Born in Chicago, Illinois but to a true-blue Filipino family, Talde would grow up a classic case of an immigrant child ultimately just searching for acceptance. Sure, he grew up eating Filipino fare (for the most part—though he admits his mom’s cooking was more a Filipino-American approximation of it with ingredients more readily available to them in the United States) and spent most of his time around fellow Asian Americans (who, like him, would partake of their native cuisine when at home). Deep inside though, as Talde shares in the book’s intro, he held a surprising fascination with—of all things—Western fast food, which he admits to looking forward to indulging in when not in the company of his mother’s prying eyes. “I grew up infatuated with burgers, pizza, fried chicken, and tacos because they had the thrill of the forbidden,” he writes. “It’s not that we didn’t want to be Filipino. We just badly wanted to be American, or at least find a way to fit in.”
As he made the decision to go the culinary route and enroll at the Culinary Institute of America, however, the Filipino side of him would emerge as he found himself missing one thing among the beurre blanc and velouté and blanquette de veau: rice. And while he did not deliberately set out to specialize in cooking Asian cuisine, he would constantly be assigned to take care of Asian dishes—dumplings, tempura, the works—in his first few jobs, being the one “Chino” (read: Asian) chef in the group. (Ah, stereotypes.) Though he didn’t necessarily know how to make the said dishes in the beginning, he took on the challenge and successfully impressed the head chefs. From there, he decided he may well embrace his Asian reputation and dive deeper into learning how to make them, moving to New York and working for the likes of other well-known Asian (or Asian-specializing) chefs, including Iron Chef Masaharu Morimoto and Asian-French fusion pundit Jean-Georges Vongerichten. Fortunately, he came at just the right time as Asian cuisine would become more popular than ever in New York and elsewhere in the world.
Here, Talde takes the classic Thai stir-fried noodle dish for a Western-leaning, brunch-inspired spin—the idea for which, like many good things in the world, came about while he was hungover. Talde acknowledges Americanized iterations of pad thai—the takeout-style stuff which are generally sweeter and saucier than the original—choosing to celebrate it as a delicious style in its own right. He not only includes a few ingredients easier to find in the West (paprika and sherry vinegar), he also throws in two proteins that help play up its American-ness: oysters fried to a crisp (inspired by the fried oysters of the American South), and bits of everybody’s favorite porky treat: bacon (because brunch—though it sure doesn’t hurt to know that it also draws on the way traditional versions use pork fat).
But run-off-the-mill, this is anything but. Talde has you create your own sauce from scratch, with fresh herbs and aromatics simmered in a vinegar-tamarind-fish sauce mix. Come stir-fry time, most of the work involves just chopping the veggies and soaking the noodles—past that, the dish comes together quick and you’ll have your mid-morning hangover helper (Talde sure knows his way around post-drinking munchies) on the table in less than 30 minutes.
As promised, this dish takes on a decidedly Americanized route, tasting more sweet-and-tart than the robust, aromatic-heavy pad thai we ourselves have been accustomed to. Still, you get the heat of chili, salty depth of fish sauce, and bitter edge of fresh cilantro and Thai basil to make for the flavor quintet characteristic of Thai cuisine (which, in any case, you’re free to season on the table, Southeast Asian style). With additional crunch from the oysters and smokiness from the bacon (be sure save some to garnish the top before serving), one bite of this texture- and flavor-filled treat will convince you food doesn’t need to be authentic to be—as we imagine Talde himself to put it—pretty f*cking dope, because at the end of the day, good food is universal.
- 1 cup cubed (3/8 inch) rustic bread, without crusts
- 1 tablespoon unsalted butter and 1/4 cup olive oil
- 1/2 cup finely chopped onion, and 3/4 cup chopped celery
- 1/4 cup plus one tablespoon mixed chopped parsley and thyme
- 2 1/4 teaspoons ground coriander
- 1/2 cup plus 3 tablespoons chicken stock
- Coarse salt and freshly ground pepper
- 4 bone-in pork chops (9 ounces each), cut horizontally to the bone
- 2 garlic cloves, minced
- 1/4 cup dry sherry
- 1/4 cup olive oil
- 3/4 cup chopped celery
Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate cover.
Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.
Heat the oven to 400°F. While the oven is heating, heat the water and butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing across the center of a 13x9x2-inch baking dish. Season the pork with salt and pepper. Place the pork on each side of the stuffing.
Stir the soup and milk in a small bowl. Pour the soup mixture over the pork. Cover the baking dish.
Bake for 30 minutes or until the pork is done. Sprinkle with the cheese (the heat from the pork will melt it).
These potatoes, grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served with a scattering of herbs, would be welcome at any dinner, with any main. Delicate parsley, chives, and tarragon are known collectively as fines herbes and are a staple of Mediterranean cooking.
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How to Make Pork Chop Stuffing Casserole in an Oven
What do you want when you are looking for a recipe? It has to taste good. The recipe needs to be easy enough to follow and complete. It also would not hurt to be a recipe that everyone will eat. This recipe checks off all the of the above boxes!
There are many times in life that we just want and or need a meal that is comfort food. Something to fill us up and make us feel warm inside while we unwind from the day. This recipe is one of those great recipes that have an amazing flavor and are full of comfort!
If you feel like cRockin&rsquo this recipe, you can find the Crock Pot Pork Chop Stuffing recipe here. However, if you need the recipe done more quickly, then this oven recipe is here for you! Another bonus is that this reheats beautifully. The leftovers are just as delicious as the first night you made this dish!
Red-cooking pork shank with crisp rice noodles (page 90)
From Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn Asian-American by Dale Talde
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- Categories: Stews & one-pot meals Main course Chinese
- Ingredients: Szechuan peppercorns whole star anise dried red chiles oranges Spanish onions fresh ginger scallions Shaoxing rice wine soy sauce rock sugar pork shanks fresh rice noodle sheets radishes pickled mustard greens
- Accompaniments:Nasi lemak-style coconut grits Dale's "homemade" hot sauce Pickled mustard greens
Ricotta Gnocchi at Fascino, Montclair
Ricotta gnocchi at Fascino and Batello (Photo: Fascino)
Chef/owner Ryan DePersio could not believe how delicate and light gnocchi were when he traveled in Florence, Italy. "I was used to potato gnocchi which are as heavy as balls," he said. "I knew I had to teach myself how to make it the way it's made in Italy —with cheese."
He did and the result came out so well that he said even if he ever opens a Japanese restaurant, he's going to find a way to put gnocchi on the menu. "It is never, never going off my menu," he said.
The gnocchi are bathed in sweet sausage Bolognese and sprinkled with fresh basil and Pecorino Romano. Appetizer portion costs $15, entrée $25. "They're so light, you're never going to feel like you need to roll out of the restaurant," he said.