Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture's list of food-by-month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state's agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
This month KRCC's Aaron Retka takes a look at the original February food, pork, with The Margarita at Pine Creek Chef Eric Viedt and natural pork producer Doug Wiley.
Click below for pork recipes from Chef Eric Viedt and the Colorado Department of Agriculture.
Pork Albondigas with Romesco
Chef Eric Viedt, The Margarita at PineCreek
Meatballs:
2 lbs. ground pork
2 eggs
1+ cups bread crumbs
1/4 cup toasted pinenuts, crushed
1/4 cup chopped fresh mint
1/2 tbsp. ground coriander
1/2 tbsp. ground cumin
1 bulb of garlic, minced
salt and pepper
Mix all ingredients, and form in 1 inch diameter balls. Sauté on medium heat in an oven proof pan. After browning meatballs, put the whole pan in a 350 degree oven for about 8 minutes. Add Romesco and finish with grated manchego cheese. (Note from Chef Eric: We like to add grilled toast as well.)
Romesco:
12 cloves garlic
1/4 cup toasted pinenuts
6 roasted Roma tomatoes
3 roasted red peppers, skinned and seeded
1 tbsp. Spanish paprika
1/2 tbsp. cayenne pepper
2 dried ancho chilies, seeded
2 tbps. red wine vinegar
2-3 slices crusty day old bread
1+ cup olive oil
salt and pepper
In food processor, add garlic and pinenuts and pulse a few times. Add tomatoes, peppers, spices and vinegar and run processor for 20 seconds. Then, start adding bread in little pieces until the sauce thickens to a paste. With the processor still running, stream olive oil in until you get a nice smooth-textured sauce. Finish with salt and pepper and you're done!
Recipe from the Colorado Department of Agriculture:
Colorado Pork Green Chili
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.
1/2 cup Olive Oil
1 lb. pork loin, diced small
1 yellow pepper, diced
1 green Pepper, diced
1/2 small yellow onion, diced
5 tomatillos, cut in sixths
1/4 cup hot green chili
1/2 cup mild green chili
1-14oz. can diced tomatoes
1/4 bunch cilantro
3 tbsp. Paul Prudhomme’s Pork Magic
2 cups chicken broth
1/4 cup masa harina
1 cup Cold water
1 tsp. thyme, dried
1 tsp. cumin, ground
1/2 tsp. oregano, dried
In a large pan, heat 1/4 cup of olive oil. Add peppers and sauté until golden, then remove from heat. Add onion and sauté until golden, then remove from heat. Add 1/4 cup more oil and heat, add pork and sauté. Add pork magic and sauté until half cooked. Add remaining ingredients, except for masa, to large pot and combine well. Bring to a boil and reduce to a simmer. Adjust seasoning if needed, and simmer for 30 minutes. Add masa and stir well to avoid lumps. Remove from heat and chill rapidly.
