Louis DiBiccari brings pork shoulder to THE Dish
Growing up in a large Italian family, Louis DiBiccari was always surrounded by a lot of great food, but it wasn't until his encounter with the ever-disappointing college dining hall that he was inspired to start cooking. Since then, he's been called a "rising star chef" by Starchefs.com and has brought his love of the culinary arts to Boston, where he owns Tavern Road.
Here's how to cook a few of the chef's signature recipes: Pork shoulder, seared brussels sprouts, maple white sweet potato puree, burrata salad and pumpkin cheesecake.
Pork Shoulder
Ingredients:
Pork shoulder:
Brine for 24 hours
Brine:
1gal water
4c sugar
4c salt
1 6-8lb Pork shoulder, skin on
2c White wine
1ea Carrot
1ea Celery
1ea Onion
1ea Fennel
6cloves Garlic
4sprigs Oregano
2sprigs Rosemary
4sprigs Thyme
2T crushed red pepper
2T fennel seed
2T coriander
1ea Lemon
1/4c Olive oil
Directions:
Toast & grind dry spices
Chop fresh herbs & combine herbs & spices with olive oil
Massage pork with herb/spice mix
Rough chop all veg
Place veg & white wine on roasting rack
Place pork on top
Roast for 20min in 400 oven
Drop temp to 325 and continue to cook for 1.5 hours
Maple White Sweet Potato Puree
Ingredients
12ea white sweet potatoes
1c maple syrup
2c brown butter
2c heavy cream
Directions
Roast potatoes in pre heated 350 degree oven for 2 hours
Remove skins from potatoes
Place potatoes in food prices so and purée with maple, brown butter & cream til very smooth
Season with salt to taste
Seared Brussels Sprouts
Ingredients
1.5 lbs of bacon
3lbs Brussels sprouts
salt and pepper
2 pomegranates
Directions
Lay bacon on a cookie sheet and cook at 350 degrees for approximately 10 minutes, (depending on desired doneness of bacon). Let bacon cool and slice into ¼ inch strips. Meanwhile, remove root end of sprouts. Then, slice sprouts in half . When bacon is done cooking, place sprouts on cookie sheet, cut side down (in bacon drippings). Raise temperature of oven to 375 degrees and roast for 10 minutes. Slice pomegranate in half and remove seeds.
Combine pomegranate seeds with bacon and Brussels sprouts and season to taste with salt and pepper.
Burrata Salad
Ingredients:
3c Arugula
9ea Kumquats
3ea Clementines
3ea Purple radish
3ea Burratta
6T Olive oil
3T Lemon juice
Directions:
Combine all
Pumpkin Cheesecake
By Pastry Chef Julie Barnes
Filling Ingredients
Cream cheese 1 lb 8oz
Pumpkin purée 15oz
Eggs 3 each
Yolks 1 each
Sour cream 1/4 cup
Sugar 1 1/2 cup
Cinnamon 1/2 tsp
Nutmeg 1/4 tsp
Cloves 1/4 tsp
Allspice 1/4 tsp
Flour 2 Tablespoons
Vanilla 1 tsp
Crust Ingredients
Graham cracker crumbs 1 cup
Melted butter 4oz
Directions
Melt butter and graham cracker to make paste. Press down into pie shell, bake for 8 to 10 minutes until brown. Beat cream cheese still soft, then add eggs yolks sour cream sugar and the rest of the ingredients. Pour into springfoam pan with graham cracker crust. Bake at 325 1 hour-1 hour 15 minutes in a water bath uncovered. Allow 24 hours to chill and set.