Chef Jay Ruff
10 S. Vail St.
Bone-in Wild Boar Chop
2 chops from the baby back ribs
Salt and pepper to taste
Lightly season the chops with salt and pepper
Cook over high heat for about 3 minutes on each side
Finish in the oven at 400 degrees for an additional 4 minutes
House Made Garlic Sausage
4 tsp. whole black peppercorns
1 tsp. whole allspice berries
2 bay leaves, torn into pieces
2 espelette peppers, stemmed and torn into pieces
2 1⁄4 lb. pork shoulder, cut into 1-inch pieces
1 3⁄4 lb. pork belly, cut into 1-inch pieces
1⁄2 cup white wine
2 tbsp. kosher salt
2 stalks green garlic, or 6 cloves garlic, peeled and mashed into a paste
2 tbsp. roughly chopped oregano
1 tbsp. roughly chopped lovage
Sheep's casings, for stuffing
Pulse peppercorns, allspice, bay leaves, and peppers in a spice grinder until fine. Combine spices, the pork, wine, salt, and garlic in a bowl; toss to combine and then cover. Chill until very cold, 3 hours. Pass meat mixture through a grinder set to large dice; stir in oregano and lovage. Stuff sausage mixture into casings
1 lb packed light brown sugar (about 2 1/2 cups)
2 tablespoons butter
1⁄4 cup water
2 cups pecan pieces
Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
Continue to stir for 3 to 4 minutes; the mixture will begin to boil. Add the pecans and continue to stir for about 5 minutes. Remove from the heat and drop by the spoonful onto wax paper. Let cool and remove from the paper with a thin knife.
Sweet Potato Puree
2 Sweet potatoes, peeled and chopped.
8 cloves of garlic, chopped
2 cups Heavy Cream
2 oz fresh sage
2 oz Butter
4 cups of water
Salt & Pepper to taste
Boil potatoes in water until fork tender. Simmer butter, garlic & sage in heavy cream. Strain the potatoes out of the water and puree with heavy cream mixture. Season with salt and pepper.
10 ripe mighty vine tomatoes
1/2 cup olive oil
⅓ cup sugar
Heat the oven to 285°F. Fill a large bowl with ice and water. Core the tomatoes and use a sharp knife to score the bottoms with an X. Blanch a few tomatoes at a time for 20 to 30 seconds in boiling water. Remove and shock in ice water for 2 minutes. Start peeling the tomatoes, returning each to the cold water until all are peeled. Quarter the tomatoes and remove the seeds and interior flesh so that just the thick outer flesh is left. (Use a paring knife to carve out insides.) Lay the tomato pieces (seeded side down) flat on a parchment-lined 13×18-inch rimmed baking sheet or jelly roll pan; press down to flatten slightly. Sprinkle lightly with coarse salt and cover with the olive oil. Be sure all the tomato pieces are well coated in oil. Don’t worry if they’re crowded together; they’ll shrink when cooking.
Roast the tomatoes until they’ve shrunken to one-third their original thickness, 2-1/2 to 3 hours. (You may need to remove the tomatoes in stages, as some will be done before others.) Occasionally turn the pan around in the oven to cook the tomatoes evenly. When done, they’ll be wrinkled, flat, and thin, but they’ll retain some of their moisture inside. The color will have darkened to a brick red. When the tomatoes are done, incorporate half the tomatoes with the sugar and blend then fold back into the rest of the tomatoes.
Lay 3 ½ oz of Sweet Potato Puree out on plate and layer a small handful of Arugula on top. On top of the Arugula, crisscross two Wild Boar Chops. Dollop a spoonful of Tomato Confit on top of Chops, and place Praline Crisp and three Sausage medallions to side of Chops for garnish. Top with micro greens if desired.