{"id":1497,"date":"2017-09-06T12:55:22","date_gmt":"2017-09-06T17:55:22","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1497"},"modified":"2017-09-06T12:55:22","modified_gmt":"2017-09-06T17:55:22","slug":"pork-with-molasses-brine-sweet-potato-charred-red-onion-spiced-pecan-relish-and-wilted-greens","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/pork-with-molasses-brine-sweet-potato-charred-red-onion-spiced-pecan-relish-and-wilted-greens\/","title":{"rendered":"Pork with Molasses Brine, Sweet Potato, Charred Red Onion, Spiced Pecan Relish, and Wilted Greens"},"content":{"rendered":"<p><strong>Pork with Molasses Brine, Sweet Potato, Charred Red<\/strong><br \/>\n<strong>Onion, Spiced Pecan Relish, and Wilted Greens<\/strong><br \/>\n<strong>Recipe courtesy of Felicia Suzanne Willett and Anne Kearney, 2016<\/strong><\/p>\n<p>Molasses Brine: Enough for 3# of meat<br \/>\n1\/2 cup kosher salt<br \/>\n1\/2 cup molasses<br \/>\n3 cups boiling water<br \/>\n4 cloves garlic, smashed<br \/>\n8 black peppercorns<br \/>\n4 sprigs of fresh thyme, bruised with the back of your chef knife<br \/>\n2 bay leaves<br \/>\n3 cups cold water<br \/>\n2 cups ice cubes<br \/>\n2 pork tenders, trimmed free of fat and sinew<br \/>\nPlease the salt and molasses into a medium sized bowl. Pour the boiling water into<br \/>\nthe bowl and whisk until the salt has dissolved. Add the garlic, peppercorns, thyme,<br \/>\nand bay leaves. Allow this to sit for 20 minutes then add the cold water and ice<br \/>\ncubes. Whisk all around and place into the refrigerator to thoroughly chill.<br \/>\nOnce chilled, place the pork into the non-reactive pan or plastic storage container.<br \/>\nPour the brine over the pork, cover and refrigerate for 8 hours. After 8 hours pull the<br \/>\npork from the brine (discard brine) and dry thoroughly with paper towels. Place each<br \/>\ntender onto a rack lined tray and place in the refrigerator uncovered for at least 4<br \/>\nhours up to 12 hours.<br \/>\nSet your smoker up for a cold smoking effort. Follow the directions for your specific<br \/>\nsmoker to create a cold smoking environment. Smoke for as long as you as usually<br \/>\ncomfortable with the level of smoke, we are all different.<br \/>\nAfter the smoking has been done, pull and refrigerate until you are ready to cook.<br \/>\nSweet potato, charred red onion, spiced pecan relish:<\/p>\n<p><strong>Sweet potato<\/strong>&#8211; peeled and cut into perfect little dice (\u00bc\u201d x \u00bc\u201d x \u00bc\u201d) cooked until<br \/>\ntender in lightly salted water and 2 strip of orange peel (I use a peeler to remove my<br \/>\nstrips). Drain and lay out onto a \u00bd sheet tray to cool. Once cool, toss with a shot of<br \/>\nolive oil and a pinch of salt; store until needed. OR toss with a shot of cane vinegar,<br \/>\nyum!! How could that hurt, huh??<br \/>\nRed onions- cut into thick slices (1\/4\u201d), doing your best to keep the rings all intact<br \/>\nwith every slice. Turn the griddle to medium high or heat up your favorite saute pan,<br \/>\ndrizzle oil (blend or canola) to just cover the surface. Season the griddle with kosher<br \/>\nsalt and white pepper. Place the onion slices onto the surface. I like to press them<br \/>\ndown as they are cooking to get the maximum color. Once the onions have good<br \/>\ncolor, flip them over, and allow them to cook for a few minutes (all the while getting a<br \/>\nlittle char on them). Once the onions begin to get tender I usually turn them over and<br \/>\nover getting them all tangled up as the y finished cooking. Pull and cool until you are<br \/>\nable to handle them. Chop into small pieces that will easily mix in with the pecans<br \/>\nand sweet potatoes.<\/p>\n<p><strong>Spiced pecans<\/strong>&#8211;<br \/>\n2 teaspoons kosher salt<br \/>\n3\/4 teaspoon freshly ground black pepper<br \/>\nScant 1\/2 teaspoon cayenne pepper<br \/>\n\u00be tsp. granulated onion<br \/>\n\u00be tsp. granulated garlic<br \/>\n1 1\/2 tablespoons light brown sugar<br \/>\n5 cups pecan halves (18 ounces)<br \/>\n4 tablespoons unsalted butter, melted<br \/>\nPreheat the oven to 350\u00b0. In a small bowl, combine the salt, black pepper, cayenne,<br \/>\nonion, garlic and brown sugar. Spread the pecans on a large, rimmed baking sheet<br \/>\nand toast for 10 minutes, until fragrant. Transfer the pecans to a large bowl and toss<br \/>\nwith the butter. Add the spices and toss to coat. Return the pecans to the baking sheet<br \/>\nand toast for 3 to 4 minutes longer, until fragrant. Let cool.<br \/>\nI like to cut the halves into 3-4 pieces each making them much more likely to mix<br \/>\nnicely with the onions and sweet potatoes. Plus it is a great thing when the guest gets<br \/>\na bite of each component with a piece of pork, YUMM!!!<br \/>\nSummer greens- your call- I use baby kale, spinach and arugula. All or either or<br \/>\nsomething else that is available and tasty. Gently wilt it with your favorite fat\u2026butter,<br \/>\nolive oil, bacon fat\u2026.season with a pinch of salt and black pepper. I love this stuff!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork with Molasses Brine, Sweet Potato, Charred Red Onion, Spiced Pecan Relish, and Wilted Greens Recipe courtesy of Felicia Suzanne Willett and Anne Kearney, 2016 Molasses Brine: Enough for 3# of meat 1\/2 cup kosher salt 1\/2 cup molasses 3 cups boiling water 4 cloves garlic, smashed 8 black peppercorns 4 sprigs of fresh thyme, [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1497","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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