Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

Serves 4

Ingredients:
2 Pork Tenderloins with all of the silver skin carefully removed
½ cup brown sugar
2 teaspoons kosher salt
2 tablespoons New Mexico Chili Powder

4 Granny Smith Apples peeled, quartered, cored and cut into ¼ inch slices
½ cup small diced Spanish onion
2 tablespoons butter
¼ cup white wine
¼ cup brown sugar
¼ cup pecans toasted and coarsely crushed

Directions:
1. Combine the Brown sugar, kosher salt and Chili powder. Roll the tenderloins in the mixture and place in the refrigerator for ½ hour.
2. Roast the tenderloins in a preheated oven (375) until the internal temperature at the thickest part of the roast is 150 degrees; let rest for ten minutes under foil.
3. In a large hot sauté pan melt the butter, and then add the apples and onions. Spread them evenly on the bottom of the pan and leave to brown slightly.
4. Stir the apples gently, try not to mash them and continue to brown.
5. When the apples and onions are golden add the white wine and brown sugar. Cook stirring gently until a glaze has formed, toss in the pecans and serve over the sliced tenderloin…YUM!

Pairs Well With:

Pinot Noir

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Curt Dunham Lawrence Dunham Vineyards

As see on Episode 18 "Sky Island"

Yield: 2 Servings
Ingredients:

3 cups chicken or vegetable stock (depending on your pan and the size of your filet, poaching liquid should be about half way up the fish when placed in the pan)
Bouquet Garni (sprigs of whole herbs tied into a bundle – may include Rosemary, Thyme, Parsley, Bay Leaf, Oregano)
2 6-8 ounce skinless salmon filets
Salt and pepper to taste

Procedure:
Add stock and Bouquet Garni to pan and bring to simmer. Cook for 10-15 minutes to extract flavors from herbs. Remove Bouquet Garni
Place salmon in pan and baste with poaching liquid or place lid on pan
Cook 5 to 6 minutes to desired doneness
Salt and pepper to taste

Serve with light, fruity wine such as Lawrence Dunham Vineyards Sky Island Grenache (unoaked)

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Chef Janne Mahan Thermador

(4-6 servings)
Ingredients:

1/4 cup butter
2-2½ lbs. beef fillet, about ¾” thick
2 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
2-3 Tbsp. chopped chives
2 Tbsp. chopped fresh parsley
Parsley and lemon wedges for garnish

Heat a heavy skillet large enough to hold the steaks over a high flame on the Thermador cooktop. Add the butter, swirling in the pan to distribute evenly and put in the meat, browning quickly on both sides; cook to desired doneness, about 3-6 minutes. Remove meat to a plate placed on XLO and keep warm.

To the skillet, add the lemon juice, Worcestershire, chives and parsley, stirring together; season to taste with salt and pepper.

Plate the steaks, pour a little sauce over each serving, and garnish with parsley and lemon wedges.

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Chef Janne Mahan Thermador

Ingredients:

4-6 oz. Kasseri cheese
2 Tbsp. Metaxa or another brandy
Half lemon
Sliced baguette

Place 3/8” thick slices of cheese on an oven-going pan, skillet or pie plate. Broil in the Thermador oven on rack position 5 until cheese is soft and bubbles on the surface—7 minutes or so.

Heat the Metaxa in a pipkin on the cooktop and ignite; Pour over the cheese, swirling the pan to evaporate and burn the alcohol completely. Squeeze the lemon over the cheese and serve with thin slices of baguette: using a fork, cut off a bite of the cheese and place it atop each slice of bread. OPA!

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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

Pinot Grigio

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