Arts & Culture
9:00 am
Sat March 2, 2013

"Going Whole Hog"

Grilled Tenderloin & Fingerling Potato Salad
(adapted from the Whole Hog Cookbook by Libbie Summers)

1 lb. pork tenderloin                                      1 clove garlic, minced
7 TB olive oil                                                    1 tsp. honey
1 lb. fingerling potatoes                                2 TB drained capers
1 TB Dijon mustard                                        2 cups arugula
2 TB rice vinegar

Rub tenderloin with 1 TB oil, season with salt and pepper, and let rest 20-30 minutes.  Boil potatoes in salted water until tender.  Drain.  Grill tenderloin about 8 min. per side until desired doneness.   Let rest 5 min, then slice.  Whisk together mustard, vinegar, garlic, and honey and gradually whisk in remaining 6 TB oil in a slow, steady stream until thickened.  Season to taste with salt and pepper.  Have potatoes and combine with pork slices.  Pour vinegar over, add capers and arugula and toss to coat.

Ham Bread
(adapted from the Whole Hog Cookbook by Libbie Summers)
 
1 and 2/3 c. flour                                                                 ½ c. milk
½ tsp. kosher salt                                                                6 TB olive oil
1 TB baking powder                                                             1 cup finely chopped ham
¼ tsp. cayenne pepper                                                      ¾ c. shredded Gruyere
4 eggs

Whisk together flour, salt, baking powder, and cayenne.  Separately whisk together eggs, milk, and oil.  Stir in chopped ham.  Add wet ingredients to dry ingredients and stir just until combined.  Fold in cheese.  Bake in greased 8x4 inch loaf pan at 400 degrees for 10 min.  Reduce temperature to 375 and bake 30-40 minutes longer, until golden brown.  Cool 5 min. before removing from pan.

Red-Hot Summer Berry Glazed Ham
(adapted from the Whole Hog Cookbook by Libbie Summers)

8 lb. spiral slice ham                                                        ½ c. honey
½ c. seedless raspberry jam                                           1 chipotle chile in adobo sauce
1 c. cranberry juice                                                            ½ c. dried cranberries
½ c. strawberries, chopped

Place ham on its side in a large roasting pan.  Whisk together jam, ½ c. cranberry juice, and reserved liquid from ham packaging.  Pour half of mixture over ham, cover loosely with foil, and bake at 325 degrees for about 1 hour and 20 minutes, basting with remaining jam mixture.  Chop chipotle and combine with berries, honey, the remaining cranberry juice, and dried cranberries and simmer for 15 min. until thick and syrupy.  Increase oven to 375 degrees, brush glaze over ham, and bake for another 10 min.  Let ham rest 10 min. before serving.

Boca Negra Cake with White Chocolate Bacon Rum Sauce
(adapted from the Whole Hog Cookbook by Libbie Summers)

3/4 c. rum, divided                                                            2 TB flour
1 and 1/3 c. sugar                                                               ¼ tsp. cayenne pepper
12 oz. chopped bittersweet chocolate                           1c. heavy cream
2 sticks butter                                                                    1 lb. chopped white chocolate
5 eggs                                                                                    4 slices diced crisp bacon

Bring ½ c. rum and sugar to a boil.  Pulse bittersweet chocolate twice in food processor and then pour rum mixture over, processing until mixture is completely blended.  With processor running, add butter a couple of tablespoons at a time until incorporated.  Add eggs and process well.  Add flour and cayenne and process for 20 seconds.  Pour batter into a 9-inch pan which has been greased and the bottom lined with greased parchment paper.   Bake at 350 degrees in a water bath for 30 min.  Cool cake 5 min. before removing from pan.  Remove parchment paper.  Put white chocolate in processor and pulse once.  Bring cream to a low boil and pour over white chocolate, processing until completely smooth.  Add remaining ¼ c. rum and process until combined.  By hand stir in bacon.  Serve cake warm with sauce.