Friday, April 30, 2010

How difficult is fancy to do?

I am a fan of shows like Top Chef and Iron Chef and one thing that some chefs do to make their food more appetizing is to make it look and sound fancy. I remember chefs making things like seared Kobe beef on a bed of field greens with a raspberry and wine reduction.  Well food lovers, that does sound fancy doesn't it?  I even bet that this dish can be found in some places for as much as $10 a plate!  Well, let us look at what it is really.

A piece of expensive beef cut, from hand massaged cows, then seared in a pan, which we can all do.  Then that is placed on a handful of either watercress, arugula or some other lettuce leaf.  Then some red wine was placed in a skillet with some raspberry puree' and boiled down for 10-15 minutes. 

Now, did my description sound complicated? Here is a visual example for some pepper and rosemary encrusted pork tenderloin.  Something like this can be found in some restaurants for about $10-$15. It is easy and uses what I have here:

That up there, clockwise, is: a mortar and pestle, salt (I used Hawaiian Sea Salt), dried rosemary, peppercorns, dried mustard, celery seed, two thick pork tenderloin pieces and parsley.

Now, this is what you do.  You mix all of those spices and seasonings in the mortar and pestle and grind it all together.  Then you set your oven for 450 degrees.  Then you rub the mixture all over the pork and cook in the oven for 30 minutes.  Then you let it rest and when slicing and serving, cut some fresh parsley for on top.

This picture above is before cooking...

There you have it, some rosemary and pepper encrusted pork tenderloin.  Now, if I wanted to be fancy, I could make a mushroom risotto from Gordan Ramsey's book to have the pork lay over. But who wants to do that much extra work right?

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