Le Choucroute Du Baron Recipes

LE WAGYU BURGER

Steps:

• Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.
• Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.
• Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.
• Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.

SLOW-COOKER CHOUCROUTE

Steps:

• Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
• Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.

PATE DU PORC

Steps:

• In a bowl combine marinade ingredients.
• Combine chopped pork with chicken livers and sliced veal, and mix together with marinade. Cover and refrigerate for 2 days. Saute shallots in butter. Add brandy and reduce by half.
• Remove parsley sprigs and add marinade and marinated meats to a food processor along with the shallot mixture. Puree. Add diced fat, thyme and lightly beaten egg and pulse to mix. Line terrine with strips of fatback. Add pate mixture and cover it with the fat flaps. Put bay leaf pattern on top of fat and cover with aluminum foil, close the terrine lid and seal with flour and water paste. Preheat oven to 175 degrees. Place terrine in Bain-Marie. Fill with hot water (2/3 up the sides of roasting pan). Bake for 2 to 3 hours, or until instant read thermometer registers 165 degrees.
• Remove terrine from Bain-Marie, remove lid and weight down the pate, and bring to room temperature. Chill in refrigerator overnight, still weighted. Serve at room temperature.

ALSATIAN CHOUCROUTE

Steps:

• Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

LE ROUGET

Steps:

• With a small knife, fillet the mullets from the back without breaking the belly. Remove all the bones and keep on the side. Peel and wash the carrots, wash the other vegetables carefully and shred them into slices using a mandolin. Season the shredded vegetables with the dressing and stuff them inside the mullets. Gently cook the open mullets under the grill. Sprinkle with Sauce Romesco and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Preheat oven to 425 degrees F.
• Arrange unpeeled tomatoes and garlic on a baking sheet. Sprinkle with olive oil and bake for 15 to 20 minutes. Let cool. Peel the tomatoes, remove core, seeds, and juice by pressing them in your hand. Peel the garlic and chop.
• Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts. Add 2 tablespoons of parsley. While mixing, add some olive oil and vinegar gradually. Set aside in refrigerator.

PIG'S FOOT (AU PIED DU COCHON)

Steps:

• Preheat oven to 450 degrees F.
• Place onions, garlic, and rosemary in the bottom of a cold saute pan. Place the pig's foot in the center of the pan, with the smaller part of the foot down. Place the tomatoes along 1 side of the foot and the mushrooms along the other. Pour the pork stock and mushroom juice over the pig's foot and place the pan on the top rack of the oven. Cook for 20 to 25 minutes, basting every 3 minutes, until the skin is crisp and golden and the center is hot (approximately 145 degrees F). Once the pig's foot is ready, place it on a plate and cut the butcher's twine. Serve with boiled potatoes, if desired. While you are doing this, let sauce cook over a high flame until slightly reduced. Add the vinaigrette base, salt, pepper, and haricots verts and stir to combine. Once you have added the vinaigrette, remove from heat or the emulsification will break. Dress the pig's foot with the sauce and sprinkle with freshly ground black pepper.
• Rinse the pig's foot under cold running water for 10 minutes and dry thoroughly. Use a spoon to stuff half of the pig's foot with the Stuffing. Liberally salt the foie gras and place it inside the pig's foot. Add the rest of the stuffing and pack tightly. Thread the butcher's twine through the needle and heat the tip of the needle over the candle; the hot needle will pass through the fat and skin more easily. Sew the pig's foot shut, tying it off at 1 end and then the other.
• Bring the poaching liquid to a boil, add the pig's foot, and turn off the flame. Poach for 10 minutes or until pig's foot feels firm to the touch.
• Heat a large saute pan over high heat until it begins to haze. Add 1 tablespoon of pork fat and the mushrooms, making sure mushrooms are in 1 even layer. Let the mushrooms sit in the pan, without movement, for 30 seconds or until a nice golden color forms. Toss the mushrooms and repeat until nicely colored. Sprinkle with salt and cook for 30 more seconds. Pour mushrooms into a sieve set over a plastic container and set aside. Deglaze the pan with a splash of water or white wine and pour over the mushrooms.
• Reheat the pan over medium heat and add the rest of the pork fat. Add onions and rosemary, stirring constantly so as not to form any color. Sweat the onions until they become soft and translucent. At this point, add the garlic and cook until fragrant. Then add cubed pork meat and toss lightly until everything is combined; make sure the meat does not fall apart or you will lose some texture in the stuffing. Once everything is combined, add pig foot meat, season with salt and pepper, and turn the heat to low. As the collagen in the foot meat begins to melt, add the reserved porcini mushrooms, reserving the liquid for the sauce. Stir occasionally until everything is combined and evenly seasoned. Transfer stuffing to a plate and place in the refrigerator to cool completely.
• Preheat oven to 300 degrees F.
• Using a boning knife, peel the skin of the shank away from the meat until you reach the ankle. Use a saw or a cleaver to cut the bone at the ankle. Place the pig's foot and shank in a deep pan with the pork stock, carrot, onion, celery, garlic, thyme, and peppercorns and place in oven. Cook for 3 to 4 hours or until the meat is falling off the bone. Once cooked, pull the shank meat off the bone and reserve. Discard the bone. Pull the skin off the pig's foot and remove all of the bone, reserving the meat and discarding the bone.
• Put the mustard, vinegar, and salt in a mixing bowl and whisk until frothy. Slowly drizzle in half of the oil while whisking constantly. Drizzle in the water and then the remaining oil, while still whisking rapidly. The vinaigrette should be light and creamy.