'This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.' Pinot Noir

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Huskers sure gets spoiled with this spectacular and sensationally delighful meal from the kitchens of  junowolf

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 huskers wanted to try Ratatouille, so this is what I made him :)

It's actually a Confit Byaldi, a variation of Ratatouille. Served with it is a red pepper balsamic sauce. A bit like a chutney.

For the pork, I brined a section of loin and then wrapped it in the fat cap from the loin. Pan seared that until crispy and finished in the over. Seasoned with cracked black pepper and Fumme de Sel (smoked French sea salt). Served on a Porcini red wine reduction with a cute little Swiss cheese roof :P

The specks on the plate are Tellicherry black pepper and various salts.

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Recipes:

Confit Byaldi:

Ingredients:
Zucchini
Yellow squash
Eggplant (as small as you can find)
Roma tomatoes
EVOO
salt/pepper
Balsamic Vinegar

Slice the veg approx. 1/8th inch thick. This is best done with a mandolin. Grease a muffin tin with EVOO and layer the veg in overlapping concentric circles. Alternating the veg so that no two of the same kind are right next to each other. Lightly drizzle each one with 1/4 tsp balsamic vinegar and roast at 300F for 1 hour then increase to 350 for 15 min.

Remove and let cool completely (important!). To serve, reheat in the oven at 300F until warm.

Red pepper sauce:

ingredients:
Red Pepper
Yellow onion
garlic
EVOO
balsamic vinegar
salt/pepper

Dice the pepper and onion (about 1/4 cup each) and saute in olive oil until soft, add the garlic and saute 3 min. Add approx. 3tbsp balsamic vinegar and reduce. Season to taste.

Pork:

Ingredients:

Pork loin (save the fat cap in one piece)
1 cup cider vinegar
1 cup Apple cider
1/2 cup salt
1/2 cup sugar
salt/pepper
vegetable oil

Trim the fat cap of the loin and save. Cut a cylindrical section from the loin, wrap with the fat cap and tie with butchers string. Combine the brine ingredients and bring to a boil to dissolve. Ice down the brine and let the loin section soak in the brine refrigerated for 2-3 hours.

Remove the loin from the brine and discard the brine. Pat the loin dry and sear in oil on all sides in a hot pan. Finish the loin in the over at 500F until crispy on the outside but med-rare.

Porcini reduction:

Ingredients:
Dried porcini mushrooms
Shallot, minced
Pinot Noir
beef stock
EVOO
salt/pepper

Soak the dried mushrooms in 1 cup of Pinot Noir. Saute teh shallots in EVOO until translucent. Add the mushrooms with the wine and about 1 cup of beef stock. Bring to a hard boil and reduce until nearly au sec.

Cheese roof:

Ingredients:

Swiss cheese

Punch some extra holes in a piece of Swiss cheese. Lay the cheese on a rolling pin or other cylindrical form over night to dry.

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EVOO - Extra Virgin Olive Oil

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Allergy warning – recipe contains dairy products