Take 5: Driftwood Bar and Grille

porkrack

Apple Jack Pork Rack
Hard Cider Brined Pork Rack, encrusted in Bourbon Salt with Autumn Vegetable Hash, Butternut Squash Dumplings, and Apple- Cranberry Chutney

Hard Cider Pork Rack
1 Bone in Pork Rack
3 – 12oz Hard Cider Beers or 1 Quart Apple Cider
¼ Cup Molasses
½ Cup Salt
¾ Cup Sugar
¼ Cup Worcestershire Sauce
¼ Cup Creole Mustard
¾ Cup Bourbon
½ Cup Salt
½ Cup Sugar

In a large mixing bowl, combine the hard cider, molasses, salt, sugar, Worcestershire, and Creole mustard and whisk thoroughly. Place pork rack in a container, cover with mixture and refrigerate for at least 6 hours and up to 3 days. In a small saucepan, simmer bourbon and reduce liquid by at least 90%. Remove from heat, stir in sugar and salt, and lay on a sheet pan to cool. Remove pork rack from brine, pat dry, encrust in whiskey salt and bake at 350 degrees for 45 minutes. Let pork rack rest for at least 10 minutes, cut and serve.

Butternut Squash Dumplings- cooked in Brown Butter and Sage

½ Large Butternut Squash (Deseeded)
2T Butter
2 Cups Whole Milk
2T Butter
1 ½ Cups Semolina Flour
1 t Salt
½ t Black Pepper
3 Egg Yolks
½ Cup Shredded Parmesan Cheese
1 Stick of Butter
4 Sprigs of Sage (finely chopped)

Place squash on a small sheet pan with butter inside cavity and bake at 350 degrees for at least 35 minutes or until squash is completely tender. Let cool, remove squash from its skin and puree in a food processor. It should be about 1½ cups of puree. In a large sauce pan, combine milk, butter, squash puree, salt, pepper, and simmer on medium heat. Quickly whisk in semolina flour, parmesan, and egg yolk. The batter gets very dense really fast. Remove from heat and spread out evenly on a sheet pan and allow to cool and set up for about an hour. Cut dumplings into whatever shape you like and set aside. In a large sauté pan, melt butter on medium high heat just until it starts to brown and add sage. Gently add dumplings and sauté on both sides till golden brown.

Apple Cranberry Chutney
10 Strips of Bacon (cut into ¼” ribbons)
1 Small Yellow Onion (½” dice)
1 Pablano Pepper (½” dice)
2 Large or 3 Small Granny Smith Apples (½” dice)
5 Cloves Garlic (minced)
1 Cup Dried Cranberries
12 fl oz Hard Cider Beer (or Apple Juice)
1 Cup Brown Sugar
¾ Cup Cider Vinegar
2oz Jack Daniels Fire (Optional)
1t Black Pepper
1t Kosher Salt
2t Yellow Mustard Seeds
2 oz Cornstarch
2 oz Cold Water

In a medium saucepan, sear bacon on medium heat until crispy. Add onions, peppers, and garlic and sauté until onions are translucent. Add whiskey, hard cider, cranberries, brown sugar, cider vinegar, salt, pepper, mustard seeds and bring to a simmer. Combine cornstarch and water in a small container and add to mixture to thicken. Remove from heat and fold in apples and allow to steep till cooled.

Autumn Vegetable Hash
2 Turnips (Peeled and cut into 1″ cubes)
2 Small Purple or Regular Sweet Potatoes (Peeled and cut into 1″ cubes)
1 Acorn Squash (Deseeded, Peeled and cut into 1″ cubes)
½ Butternut Squash (Deseeded, peeled and cut into 1″ Cubes)
3T Butter (melted)
2 T Salt
1T Black Pepper
8oz Conecuh Sausage
1 Small Yellow Onion (½” dice)
6 Garlic Cloves (minced)
2oz Bourbon
Salt and Pepper to Taste

In a large mixing bowl, toss vegetables in butter and place on a sheet pan and sprinkle with salt and pepper. Roast at 350 degrees for at least 35 minutes or until crispy on the outside and soft on the inside. In a large sauté pan, sear Conecuh with onions and garlic on medium heat and deglaze with whiskey. Fold all ingredients together, sprinkle with salt and pepper to taste, and roast in oven for 5 more minutes to incorporate flavors.

For more information call Driftwood Bar and Grille at 251-981-0140 or click here to visit their website.

 

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