BSC 1 Chez Ruffin

Photo Credit: Leo Lopate

Delish. Gang, we did good. So good I was full for the next few days. So good in fact I couldn't get to work on time the next morning. So good, in fact, that I think we should share recipes here so that we can re-live BSC1 again and again. And again.

PORK 2WAYS Ruffin:
first steps are the same for both types.
2-3 lb pork loin brined for 8-24 hours in a fully dissolved solution of 1/4 c. kosher salt to 1 qt. water and stored in the fridge in an airtight container or bag. rinse and thoroughly pat dry with paper towels before cooking.
preheat oven to 350 degrees.
melt 2T sweet butter in large sautee pan on high heat until foamy. brown loin, fat side first until deep golden brown then brown all other sides, including ends. remove from heat and allow to cool slightly.

Garlic and Rosemary Pork
4 cloves garlic (run through garlic press)
4 tsp rosemary - finely chopped
1 tsp salt
1/2 tsp black pepper
when pork is cool, cover with garlic mixture and roast at 350 until the meat registers 140 degrees in the middle. should be minimum 40 minutes.
remove from oven and loosely tent with foil for at least 15 minutes before slicing.
slice in 1/3" slices and recover juice and any scraps from the roasting pan and pour over meat.

Maple Syrup and Chile Glaze
1/3 c. maple syrup Grade A or B
3 T. adobo sauce from canned chipotle chiles (or more if you like it hot)
pork drippings from browning (at least 2 T)
any ground chiles you have around, pinch of cayenne, ground smoked chiles, new mexico chiles, etc.
1 c chicken broth or stock or broth from bouillon cube as long as its really good.

after setting aside drippings from browning pork, over medium heat in the same skillet, cook syrup until boiling. add adobo and stir to mix thoroughly and take off the heat to let cool a bit and thicken. put pork loin back in skillet and roll around to coat pork in glaze.
roast at 350 until meat registers 140 degrees in the middle. should be minimum 40 minutes.
while pork is roasting, take drippings from pan, and glaze left in skillet and mix together in small sauce pan. add ground chiles, broth or stock, and bring to low boil/simmer until reduced by at least a third. add salt and pepper to taste and more or less heat from chipotle or cayenne pepper.
remove from oven and loosely tent with foil for at least 15 minutes before slicing.
slice in 1/3" slices and serve with sauce either poured over the slices or on the side.


Tabolt Squash:

Master Race Mac & Cheese:

Salad...

Becky's Cornbread:

Cheesy Asparagus Lopate/Ernsberger:

Bundt Cake with Maple Glaze:

The Best Cheesecake You've Ever Eaten:
Heat the oven to 325

Beat 2 lbs cream cheese with a mixer.
Minimally beat in 1 1/4 cups Sugar til dissolved, 4 Large Eggs, 1 at a time, 1 Teaspoon Lemon Zest and 2 Teaspoons Vanilla.
Stir in 1/4 cup Heavy Cream and 1/4 cup Sour Cream.

Prepare Springform:
Required Equipment - 9" Springform and Extra-Wide Aluminum Foil.

Line outside of springform pan with foil (covering bottom and a all the way up the side) to keep water from seeping into the cake. READ: This is very important.

Brush bottom of pan with Butter. Sprinkle with 3 Tablespoons Graham Cracker Crumbs.

Pour Cheesecake mix into Springform. Gently place Cake into Hot Water Bath (simply bring water to a boil, fill a roasting pan 1/2 way, and place springform/cake in the center. This will keep the cheesecake at a uniform temp thoughout), and into the oven she goes.

Bake in middle of oven until top is golden but cake wiggles slightly when pan is shaken gently, 55 to 65 minutes.

Turn off and open oven, let bake for 1 more hour like this.

Remove cake and cool to 72 degrees.

Now you can stick it in the fridge. Stick it in the fridge. And Eat!