Monday, May 26, 2008

Pork & Sons

What does a gal like me do when she has an awkward phone conversation with her ex boyfriend? Go shopping!!! And while most women like to splurge on shoes, makeup or a new haircut, I went and bought myself a cookbook dedicated completely to pork. That's right, I went and picked up Stephane Reynaud's Pork & Sons and threw a dinner party surrounding all the recipes I wanted to try. This third generation butcher knows a thing or two about how to cook meat, and I think all my guests rolled home, bellies full and unable to look at another cured meat for a while.
Try this one for yourself at home!

Jambon de Paris, bacon, apple and curry sandwiches
Preparation Time: 20 Minutes
4 slices Bacon
1 Granny Smith or other tart eating apple
1 celery stalk, cut into thin batons
4 slices cook jambon de Paris or other unsmoked, fully-cooked ham, coarsely chopped
1 punch of fresh parsley, chopped
4 pita breads

For the Sauce
1 egg
scant 1 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon mustard
1 teaspoon honey
1 teaspoon curry powder

Preheat the broiler, then cook the bacon, turning once, for 4-8 minutes. Cut into small strips.
Peel, cure, and dice the apple.
To make the sauce, beat the egg in a bowl, then whisk in the opil, 1-2 teaspoons at a time, until about a fourth of it has been absorbed. Beat in the vinegar, then continue to whisk in the oil, adding it in a steady stream. Finally, whisk in the mustard, honey and curry powder.
Stir the bacon, apple, celery, ham and parsley into the sauce. Cut each piuta bread in half and fill the pockets with the ham mixture. Cut each in half again and serve.

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