Chef Tory Miller of L’Etoile Restaurant joins us the Milwaukee Public Market Kitchen.
This week on Wsconsin Foodie Chef Tory Miller from L’Etoile in Madison prepares a Double Cut Porkchop with Mac & Cheese.
CHEF TORY MILLER’S ROASTED PORK CHOPS* WITH MACARONI & CHEESE
(*We use huge 2-2 ½ inch chops, so if yours are thinner, you need to adjust the cooking time.)
BRINE FOR THE PORK CHOPS
(Makes 1 gallon)
½ cup sugar
1 cup kosher salt
1 Tablespoon coriander (whole)
1 Tablespoon black peppercorn (whole)
1 Tablespoon clove (whole)
1 Tablespoon allspice (whole)
6 bay leaves
1 gallon water
Bring all ingredients to a boil. Stir to dissolve sugar and salt. Chill and pour over pork chops. You can keep pork chops in the brine for up to a week.
Dry the pork chops well, up to overnight on a towel works the best.
Heat an oven safe pan on high heat. Add a tablespoon of vegetable oil. Cook the pork chop until is it browned on both sides and then place in a pre-heated 475° oven for 6 minutes. Turn the pork chop over and cook for another 6 minutes. Let the pork chop rest for 5 minutes and then serve.
FOR THE MACARONI & CHEESE
2 cloves of garlic minced
½ an onion minced
2 Tablespoons of butter
1 cup Sauvignon Blanc
1 cup chicken stock
3 cups cream
3 sage leaves sliced thinly
1 teaspoon thyme
1 tub Widmer’s brick cheese
8 ounces cream cheese
1-2 cups cheddar
1 cup of Panko bread crumbs
Fresh chopped parsley
4-5 oz. pasta – boiled in salt water and drained (I used chiocciole, but any macaroni will do.)
Melt one tablespoon of butter in a pot and sauté the onion and the garlic, while stirring for about 2 minutes. Add the wine and cook to reduce. Then add the chicken stock and reduce by half. Add the cream and reduce by half again. Then, add all the herbs. Whisk in the cheese. Finally, toss with the cooked pasta and top with toasted bread crumbs*.
*In a separate pan, melt 1 tablespoon of butter and add the bread crumbs. Toss the bread crumbs until they are browned and add a pinch of chopped parsley.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.