Thursday, February 16, 2017

Pork Tenderloin with Syrah and Winter Veggies Recipe

Pork Tenderloin with Syrah and Winter Veggies
Serves 4



Step 1 - Pork
1 lb pork tenderloin
1 Tablespoon kosher salt
2 teaspoons pepper
½ stick of butter

Season pork with salt and pepper. Place pork in vacuum bag along with butter and seal. Place in immersion circulator at 135 degrees and cook for 2 hours.


Step 2 – Leek Confit
2 leeks cleaned and sliced
½ cup bacon fat
4 cloves garlic – minced
1 teaspoon salt
½ teaspoon pepper

Preheat oven to 300 degrees. Combine all ingredients in oven proof dish. Cook for 1.5 hours until tender.


Step 3 – Slow Roasted Shiitakes
½ lb shiitake mushroom caps
1 teaspoon soy sauce
¼ cup Eberle Syrah
1 teaspoon Worcestershire
2 cloves garlic – minced
2 Tablespoons onion – finely diced
1 teaspoon salt
½ teaspoon pepper
½ cup olive oil

Preheat oven to 250 degrees. Whisk together all ingredients except mushrooms. Add mushrooms and marinate for one hour. After marinating, place mushrooms on baking pan and cook for 30 minutes. Remove and slice thin on bias.


Step 4 – Syrah Glaze
1 cup Eberle Syrah
¾ cup currant jelly
2 cloves garlic – crushed
¼ onion – finely diced
1 teaspoon red chili flakes
1 teaspoon kosher salt
1 teaspoon pepper

Place in small saucepan and reduce by 75 % (approx. ¼ cup). Remove from heat.


Step 5 – Slow Roasted Carrots
6 tri-colored carrots – scrubbed and cut in ½ lengthwise
3 pieces Mariah bacon – diced
Salt and pepper

Preheat oven to 275 degrees. In skillet, add bacon pieces and carrots. Sauté over low heat until exterior of carrots are caramelized. Sprinkle with salt and pepper.  Place carrots in a sheet pan and roast in oven until just tender (about 30 minutes).


Assembly:

Additional ingredients for assembly:
2 tablespoons olive oil
1 tablespoon truffle salt
2 tablespoons chopped chives
1 tablespoon bacon crumbles

1. Remove pork from sous vide bag and cut into 4 equal portions. Heat 2 table spoons olive oil in a sauté pan, brown pork in pan over high heat, 1 minute each side.
2. On each plate, place 3 carrots halves (one of each color)on bottom of plate - top with crispy bacon, then place 1 Tablespoon leek confit, 1 shiitake cap sliced, top with pork portion, give plate a drizzle of Syrah sauce, a sprinkle of truffle salt, bacon crumbles and chopped chives.



Fire Kissed Menu

17 Fire Kissed Buffet

812.372.9898 www.artisanfoodworks.com

Introductory Special Offer
Book by March 28 to save 40% on foods/serviceware this new 2017 menu

Contact Samantha at 812-372-9898 or artisanfoodworks@240sweet.com


Appetizers

Fresh vegetable display
With Southwestern ranch dip

Lemon basil hummus
Accompanied by pita chips and carrots for dipping

Tropical fruit salsa
With tortilla chips

Buffet Entrees

Whole local pig
Smoked over hickory and pulled on-site with assorted barbecue sauces on the side. 75 guest minimum

Syrah! for ribs
Deliciously tender because they are smoked over hickory and basted with a red wine barbecue sauce
Upgrade for 3.00 each guest

Pork kabobs
Chunks of pork skewered with pineapple, peppers, and onion. Served with bourbon brown sugar and honey mustard sauces on the side

Pulled pork barbecue
Slowly smoked and pulled, then tossed in Chef Alexa’s own classic barbecue sauce

Beef brisket
Mouth-watering brisket smoked over hickory and bourbon barrel staves. With sauces on the side
Upgrade for 1.50

Stuffed beer can hamburgers
Fresh ground beef wrapped with bacon and stuffed with cheese. Served with buns and fixin’s

Grilled duck breasts
Maple Leaf farms breasts served medium-rare with Chef Alexa’s blueberry sauce
Upgrade for 4.00 each guest

Beer can chicken
Whole chickens carved at the buffet with Alabama white, classic barbecue, and maple mustard sauces on the side

Chicken teriyaki
Pulled chicken tossed in a pineapple teriyaki sauce   

Barbecue jackfruit
Spicey vegan vegetable barbecue. Did you see that Chef Alexa was featured in Thrillist for her recipe?

Everything Else You Need
Bacon and bourbon collard greens
Confetti corn
Fresh from the garden salad with ranch and vinaigrette
Homestyle fruit salad
Watermelon and feta salad
Ambrosia salad
Hoosier broccoli salad
Southern black eyed pea salad
Creamy coleslaw
Cowboy baked beans
Vegetarian baked beans
Bacon braised green beans
Lemon green beans
Fire kissed vegetables
Grand Champion decadent macaroni and cheese
Scalloped potatoes
Traditional potato salad
Red bliss potatoes
Freshly baked bread with butter
Cornbread with whipped butter
Marbled sheet cake with buttercream frosting
Gourmet rice crispy treats
Sweet dip with strawberries, brownies, and cookies
S’more on a Stick Station
Desert service
Sweet tea and fruited water station*
Eco-friendly plates with flatware* or disposable eating utensils and deluxe paper napkins


Pricing, Each Guest




One Appetizer, one Entrée with four Everything Else You Need: 18.00
INTRODUCTORY SPECIAL OFFER: 10.80

Two Appetizers, two Entrees with five Everything Else You Need: 27.00
INTRODUCTORY SPECIAL OFFER: 16.20

Three appetizers, three Entrees with six Everything Else You Need: 48.00
INTRODUCTORY SPECIAL OFFER: 28.80

Add rustic blue enamelware or china with flatware and water service and white cloth napkins: 6.00
INTRODUCTORY SPECIAL OFFER: 3.60

Each additional Everything Else You Need or Appetizer: 2.50
INTRODUCTORY SPECIAL OFFER: 1.50


The Fine Print

Pick Up or Drop Off
*Not available with Pick Up or Drop Off services

250.00 minimum for Pick Up service Monday through Friday/500.00 for Drop Off service
500.00 minimum for Pick Up service on Saturdays or Sundays/1000.00 for Drop Off service

Disposable chafing dishes available

Delivery fees determined by address and date of delivery

With Service
Appetizer station with buffet

500.00 food/serviceware minimum Monday through Friday/Booking fee of 500.00

1500.00 food/serviceware minimum on Saturdays and Sundays/Booking fee of 750.00

Handling fee will be charged for serviceware and foods not provided by Artisan Foodworks

Professional catering equipment rental included with pricing (including but not limited to salt and pepper shakers, chafing dishes, platters, serving utensils, and bussing trays)

20% service staff charge added to all buffets

One and a half hours of direct service included

Events more than 50 miles from our commissary may incur travel fees

Not available for all event venues

Prices subject to change without notice unless there is pricelock