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Written by Jessica Houghton
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June 04, 2007 |
Ginger Mustard Glazed Porkbelly
Gary Caron, Executive Chef, The Dolphin Striker
Pork belly is usually found as bacon. However, it can be one of the richest and most flavorful bits if you take the time to cure it, and cook with patience. Your butcher should have some on hand, so don't hesitate to ask. Look for a piece with the rind on, and with a fairly high fat content so that it will be rich and gelatinous when cooked.
This recipe, from Denise's book Dinner for Eight: 40 Great Dinner Party Menus for Friends and Family (St. Martin's Press), is the perfect spread for crusty bread. It combines finely ground walnuts with ricotta and parmesan cheese and has a piquant spike of garlic and the herbal scent of fresh marjoram. It can be prepared the day before serving, making an ideal hors d'oeuvre for festive gatherings. Serve it in a decorative pottery bowl with a small knife for spreading.
7 ounces unsalted walnut pieces
2 tablespoons plain dry breadcrumbs
1 clove garlic, peeled
Sea salt
2 tablespoons freshly grated Parmigiano Reggiano cheese
1 pinch fresh marjoram (do not substitute dried)
3/4 cup fresh ricotta cheese
4 tablespoons extra-virgin olive oil
1. In the bowl of a food processor, combine the walnuts, bread crumbs, garlic, and salt to taste. Process to form a coarse-textured paste.
2. Add the Parmigiano Reggiano cheese, and the marjoram. Process again to blend. Add the ricotta, and 2-3 teaspoons of tepid water. Slowly drizzle in the olive oil, stirring
to combine. Taste and adjust the seasonings. Cover and refrigerate for up to 24 hours. Serve with crackers or small slices of country bread.
Makes 1 cup
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