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Stuffed Pork
This makes a great pairing for Great Seasons restaurant's stuffed pork recipe, featured in the April issue of Richmond magazine. Great Seasons, connected with Todd Schneider's Seasonings Fine Catering and Event Planning business (11400 W. Huguenot Road, Suite 109, 594-7008) in the Shoppes at Bellgrade, recently brought in a new executive chef, Phil Minor, revamped its menu and added dinner hours. Minor describes the menu as eclectic, including thin-crust pizza, Irish-influenced dishes, vegetarian items, New Zealand rack of lamb and a little Asian spice. Entrées, priced between $14 and $20, can also be ordered in smaller portions for about half the cost. —Tina Eshleman Ingredients
- 3 pounds of red-skin potatoes, quartered (skin on)
- 3/4 cup of heavy cream
- 5 cloves of minced garlic
- 4 ounces of unsalted butter
- 2 ounces of hard chorizo sausage, julienned
- 1 teaspoon of olive oil
- Salt
- Pepper
Directions Place the potatoes in boiling, lightly salted water and boil until they are fork tender. Then let them rest to dry for three minutes. While the potatoes are boiling, sauté the chorizo and garlic in the olive oil and set them aside. Either in a mixer or by hand, mash the potatoes and chorizo together, adding the butter and heavy cream, leaving them a bit lumpy, yet still smooth. Add salt and pepper to taste. Serves four.
