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Recipe this week from Chien Noir’s Chef Eric Brennan

Sunday Dinner Ideas from: July 13, 2014

As prepared by Chef Eric Brennan from Kingston’s Chien Noir!

 

Charred Corn and Potato Salad and Pork Patties with Homemade Mayonnaise

 

4 corn on the cob, in the husk

4 cups of fingerling potatoes, diced

1 red onion, diced

3 stalks of green or purple onion

2 red peppers, diced

2 stalks of celery, thinly sliced

Italian parsley to taste

ground pork

salt and pepper

small buns or bread of your choice

canola oil

olive oil

bread/buns

Mayonnaise

5 egg yolks

250ml olive oil

250ml canola oil

lemon juice

salt

Preparation

Simmer potatoes in water or stock until almost cooked through, set aside to cool.

Place corn on the grill and rotate every 5 minutes for 20 minutes, then remove from husk, return to grill, cut the kernels off the cob

Chop and slice cleaned vegetables and parsley

To make mayonnaise

Separate yolks from whites and put yolks in the food processor and allow to mix until frothy

Slowly stream in the mixture of oils, thinning with lemon juice as you go

Season, taste, season, taste…

Mix in with vegetables in small amounts at a time (it’s easier to add more than try to take it away, and you probably won’t use it all, so slather your bun or bread with it too!)

Season the ground pork and form into patties to the size of your liking, season and then pat lightly with canola oil (it is important to season the meat directly)

Grill pork patties until cooked through, timing depends on the heat of your grill, try your best to only flip once halfway through cooking to ensure a thick and tasty crust!

Combine it all and enjoy!

 

 

 

 

 

 

 

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