Recipes

Executive Chef Holly Smith

Retama Park

Southern Bluegrass Pork Loin, Apple Cider Bourbon Glaze with Dijon Mustard Reduction Sauce Serves 10-12 Ingredients for Glaze 1/2 cup Light Brown Sugar 1/4 cup Burleson Honey 1 tsp Cinnamon 1/4 tsp Allspice 1/4 Mace 1/2 tsp Maldon Salt 1/4 tsp Cardamom 1 cup Bourbon 4 cup Apple Juice 1 cup Champagne Vinegar 1/4 cup melted Butter 2 tbsp Cornstarch 2 tbsp cold Water Oregano Ingredients for Bluegrass Seasoning 2 1/2 tbsp Paprika 2 tbsp Maldon Salt 2 tbsp Garlic Powder 1 tbsp Black Pepper 1 tbsp Onion Powder 1 tbsp Cayenne Pepper 1 tbsp dried crushed Bay Leaf Ingredients for Bluegrass Marinade 1/2 cup Dijon Mustard 2 cup Veal Reduction Ingredients for Pork 6-7 lb Boneless Pork Loin (trimmed) Method for Glaze •  Using a saucepan, over medium heat, mix all of the ingredients, except for the cornstarch and water. Whisk well and bring the mixture to a simmer and cook for 1 minute. •  Now using a small mixing bowl, whisk the cornstarch and water together. Then add to the hot liquid and continue cooking for 1 minute.      •  Remove from the heat and cool completely. Method for Bluegrass Seasoning •  Combine all ingredients, store in airtight container. Method for Bluegrass Marinade • Combine Dijon Mustard and Veal Reduction Method for Pork •  Season the pork with the bluegrass seasoning. •  Place the pork in a large plastic container and pour in the marinade. Marinate in the refrigerator for at least 2 hours or overnight. •  Remove from the refrigerator and bring to room temperature. •  Preheat the oven to 450 degrees F. •  Remove pork loin from marinade and place in a roasting pan. Reserve the marinade. •  Roast for 20 minutes. •  Reduce the heat to 400 degrees F and continue to roast for 40-50 minutes, or until the internal temperature reaches 155 degrees F on meat thermometer, basting every 15 minutes. •  Remove pork from oven and let it rest for 10 minutes before slicing. •  In a saucepan, over medium heat, whisk the mustard and veal reduction together. Bring to a simmer and cook for two minutes. •  Ladle the reduction sauce over pork medallions.

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Lorna Sass

LORNA SASS is an award-winning cookbook author, food historian, and consultant. She is considered the country's leading authority on pressure cooking and writes regularly for Vegetarian Times and the Los Angeles Times Food Syndicate. She is author of the bestselling Cooking Under Pressure, and a dozen other cookbooks. She lives in New York City. > Click here to visit LornaSass

Amaranth, Quinoa, and Corn Chowder Serves 6 Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn. Ingredients 3 tablespoons butter 1 1/2 cups finely chopped leeks (white and light green parts) 1 cup finely diced celery (remove “strings” by peeling celery before dicing) 1/2 cup finely diced red bell pepper 1 teaspoon salt, or to taste 1/4 cup amaranth 1/2 cup quinoa, thoroughly rinsed 1/4 teaspoon dried thyme 4 cups fresh or defrosted, frozen corn kernels 1 cup whole milk 2 tablespoons minced parsley Photo by David Prince Copyright © 2006 Lorna Sass Instructions In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes. Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs’ “tails” may unfurl and float freely. On close inspection, the amaranth will look like tiny opaque bubbles floating on the surface. Stir in the milk and remaining tablespoon of butter. Divide into portions and garnish each with a little parsley. Note: The soup thickens on standing; thin as needed with additional milk and add salt to taste. Variations For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth. Use half-and-half or heavy cream instead of milk. Use dried tarragon instead of thyme. Shrimp, Corn, and Quinoa Soup: Instead of water, use 4 cups of fish or clam broth. Use oregano instead of the thyme. Once quinoa is tender, add 1/2 pound peeled, small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.

Penne with Herbed Ricotta Sauce and Broccoli I created this recipe for Nature’s Path Foods, using their Lifestream organic wholegrain pasta. Serves 4 Ingredients 1 head broccoli (1 1/2 ) pounds 1 tightly packed cup basil leaves 2 tablespoons olive oil (plain or from sun-dried tomatoes) 1 container (16 ounces) part-skim ricotta 1/3 cup grated pecorino cheese 2 tablespoons lemon juice 1 teaspoon lemon zest Generous pinch cayenne Salt 1 pound LIFESTREAM ORGANIC PENNE OR LINGUINE 1/3 cup chopped sun-dried tomatoes (oil-packed) 1/4 tightly packed cup mint leaves, thinly sliced 1/4 cup pine nuts, toasted Copyright Nature’s Path. Used with permission. Instructions Bring a large pot of water to a boil. Meanwhile slice the broccoli florets from the stalk. Peel the stalk and cut it into a few chunks. Finely chop in a food processor. Add the basil leaves and pulse a few times. Add the ricotta, pecorino, lemon juice, lemon zest, cayenne, and salt to taste. Puree. Cook the pasta according to package directions. When it is about 3 minutes short of done, ladle out 1 of the pasta water. Add the broccoli florets to the pasta. Blend enough of the pasta water into the ricotta mixture to create a medium-thick sauce. When the pasta is al dente, drain well and place in a large bowl. Toss in sauce and serve immediately.

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