Small plates in restaurants are everywhere. They started as tapas in Spain or dim sum in China, even the courses of fish in a sushi bar. They are fun ways to eat with a great variety. A chance to taste lots of different foods and if you’re not that hungry, a nice option to a large entrée.
At Farmhouse, we are offering small plates or share plates as a chance to taste different foods and enjoy sharing with your friends. A great way to create your own tasting menu… course by course.
Tomatillo, Beer & Guajillo Braised Heritage Pork Shoulder
Ingredients:
3 lbs. tied boneless pork shoulder
2 bottles dark beer
1 lb. tomatillos – No husks
3 garlic cloves
3 guajillo chiles, toasted – no seeds
1 jalapeno
2 frigatello chilles
Small bundle of fresh thyme and rosemary branches – tied with a string
Zest of an orange
Zest of a lime
Spice Rub for Pork
Ingredients:
1 tbs. salt
½ tsp. fresh ground pepper
¾ tsp chile powder
Pinch of cayenne
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp paprika
Preparation:
- Rub pork with spice mix.
- Let sit for a few hours and allow meat to come up to room temperature.
- Sear pork in a pan and place in a roasting pan with vegetable, chiles, zest and beer.
- Cover with foil and place in 325-degree oven. Cook until roast is tender- easy to pierce with a large fork. About 45 minutes to an hour.
- Uncover and let sit to cool. Put pork in a tray and cover. Let cool in the refrigerator.
- Place braising liquid in a container and chill in refrigerator.
- Remove fat from top of liquid as well as bay leaves, thyme and rosemary.
- Puree in blender
- Taste and season with salt and fresh ground pepper
Fennel Radish Slaw
Ingredients:
3 cups fennel bulb-sliced thin
3 radishes, cut in half and sliced thin-about 1/3 cup
¼ cup red onion-sliced thin in strips
½ cup arugula, julienne
½ cup loosely packed clean Italian parsley, chopped
Salt and fresh ground pepper to taste
Citrus Vinaigrette
Ingredients:
¼ cup orange juice
2 tbs. lime juice
2 tbs. seasoned rice vinegar
Zest from 1 lime, finely chopped
Zest from 1 orange, finely chopped
¼ tsp. chopped garlic
¾ cup canola oil
Salt and fresh ground pepper to taste
Preparation:
- Remove pork from the refrigerator and remove the bone from the pork.
- Slice and place in an oven proof dish
- Take sauce and remove fat which should be congealed on top.
- Place remaining braising liquid in a blender and puree.
- Place in a saucepan and heat.
- After bringing to a boil, reduce heat and season taste with salt, fresh ground pepper and if needed, a touch of white pepper.
- Place in pan with pork, cover and place in a 350-degree oven and heat for about 30 minutes, until hot.
- Place fennel, radish etc. into a bowl and mix.
- Mix vinaigrette and add a small amount and toss slaw and taste.
- Season with salt and pepper and taste.
- Add more dressing if needed.
- To serve as a small plate, take some pork 3-4 oz. and place on plate.
- Add a small amount of the sauce spooned over the meat.
- When picking the plate, look at the shape and color for the visual appeal.
- Put some of the fennel slaw next to the meat or even on top of the pork as almost a garnish.
- Keep it in a mound so it doesn’t get soggy and it maintains its crunch.
- You can also serve this as a platter with some heated tortillas.
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