Jean Luc's Recipes
THIS IS WHAT JEAN LUC SERVED AT BRADLEY FARM'S
FARM TO TABLE DINNER SERIES ON JULY 17TH
CHECK OUT SOME PICTURES AT
WWW.RAYBRADLEYFARM.COM
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PORK LIVER MOUSSE
INGREDIENTS
1 lb. Ray Bradley Pork Liver, cut into 1" cubes
Milk
2 Cups Heavy Cream
2 Cups Caramelized Onions
Salt and Pepper
Cover pork liver cubes in milk, refrigerate overnight
Drain and put into blender with heavy cream, caramelized onions, salt and lots of black pepper. Strain, then fill your choice of ramekin, bake in a waterbath in a 225 degree oven until the mousse reaches a temperature of 150.
When cooled, put a thin layer of gelee and chilled until set. To make the gelee - you can use either a chicken or pork glace.
PORK PISTACHIO CHILI PATE
INGREDIENTS
5 LBS PORK BUTT
1 LB FAT BACK
1 PORK LIVER
2 SHALLOTS
5 CLOVES GARLIC
1 OZ COGNAC
1 OZ WHITE WINE
HERBS - LEMON THYME, ROSEMARY
SPICES - ALLSPICE, MACE (1 TSP EACH)
CHILIES - TO TASTE
PISTACHIOS - TO TASTE
GET YOUR INGREDIENTS READY - METHOD TO FOLLOW VERY SOON . . .
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