Chef Brian Lewis, founder of Full House Hospitality Group, joins TODAY to share two fall recipes: Herbed pork roast with a shaved Brussels sprout salad and a salt roasted beet and burrata salad!
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#porkroast #salad #recipe
>>> WE ARE BACK WITH “TODAY” FOOD. AND THIS MORNING, WE ARE COOKING UP TWO DISHES THAT MAKE THE MOST OF SEASONAL FALL PRODUCE. SO HERE TO SHOW US HOW IS CHEF BRIAN LEWIS. BRIAN IS THE FOUNDER OF FULL HOUSE HOSPITALITY GROUP WHICH OWNS THE COTTAGE IN CRAIG’S NECK OF THE WOODS IN CONNECTICUT. >> IT’S OUR FAVORITE RESTAURANT IN TOWN. >> REALLY? >> YEAH. >> WELL, THIS LOOKS DELIGHTFUL. >> AND BRIAN’S A GREAT — THREE TIMES JAMES BEARD NOMINEE, TOO. >> THANK YOU. >> WHAT ARE YOU GOING TO DO FOR US THIS MORNING? >> OUR FAVORITE SUNDAY ROAST IS A PORK ROAST, WITH THE BONE, WITHOUT THE BONE. THIS HAS NO BONE. A LITTLE BRINE. IT’S SUPER IMPORTANT FOR ME TO BRINE YOUR PORK. SO YOU WANT TO TAKE WATER, SALT, SUGAR, LOTS OF AROMATICS, CINNAMON, THAT REAL FALL KIND OF AUTUMNAL VIBE. >> IS THAT WHAT’S IN HERE? >> YEAH? >> CINNAMON, ORANGE PEEL, GARLIC, STAR NISE, SIMMER FOR A WHILE, STRAIN IT OUT, GET IT NICE AND COOL, AND MARINATE THE PORK. >> HOW LONG DO YOU MARINATE? >> ABOUT AN HOUR AND A HALF. IN THE FRIDGE. >> PUT IT IN? >> THEN TAKE IT OUT. LET IT DRY, EVEN OVERNIGHT. BECAUSE IT GETS A NICE, ABLE TO CRUST UP REALLY WELL. THEN SALT IT. >> GENEROUS SALT. GENEROUS SALT. ALWAYS. PEPPER IT REAL WELL. AND THEN I LIKE A NICE COATING. >> WHAT IS THAT? >> SAGE, ROSEMARY, THYME. >> JUST MIX IT UP? >> YEP, PUT IT ON A RACK IN AN OVEN. COOK IT UNTIL IT’S 140 DEGREES FAHRENHEIT, MAYBE AN HOUR. 45 MINUTES TO AN HOUR. THAT’S THAT. SEPARATELY, YOU’LL TAKE YOUR GLAZE FROM AFTER YOU’RE ROASTING IT. YOU KNOW THAT BEAUTIFUL — THOSE NASTY BITS, AS WE LIKE TO SAY, ON THE BOTTOM OF THE PAN. GARLIC, SAGE, WHITE WINE. AND REDUCE YOUR CHICKEN STOCK INTO, AFTER THE WHITE WINE, AND ADD SOME GRAIN MUSTARD. AND YOU’LL GET THIS REALLY BEAUTIFUL PORK, MUSTARD, SAGE KIND OF VIBE GOING ON. >> OH, YEAH. >> I NOTICE THAT YOU JUST PUT CHUNKS OF GARLIC, DIDN’T EVEN PEEL IT. >> WE’LL INFUSE THAT AND STRAIN THIS WHOLE SAUCE OUT. AND YOU CAN TRY IT ON YOUR BEAUTIFUL RK DISH. >> OH, MY GOODNESS. YOU CAN GET THESE AT THE STORE ALREADY SHAVED. EITHER WAY, YOU’RE GOING TO HAVE THESE BEAUTIFUL — >> OH, MY GOD, THAT IS AMAZING! >> AMAZING! I GET WHY YOU LET IT SIT. YEAH, IT REALLY GETS THAT NICE, FULL FLAVOR. >> THE SALAD IS DELICIOUS! BRUSSEL SPROUTS, LET ME PAY ATTENTION! >> BRUSSEL SPROUTS, OLIVE OIL, SUPER SIMPLE, LEMON JUICE. >> YOU CAN EVEN ADD PARMESAN IF YOU WANTED. >> IS THE THAT SIMPLE? >> SUPER, SUPER SIMPLE. >> JUST PERFECT FOR THIS TIME OF YEAR. >> THEY’RE JUST RAW. >> RAW. >> IT’S KIND OF A — YOU KNOW, ALL THE RAGE THESE DAYS. >> I’VE GOT TO TELL YOU, I COULD EAT A WHOLE PLATE OF THIS. >> AND I LIKE WITH THE PORK, CARMELIZED APPLES, ROASTED POTATOES. ROAST THEM IN A PAN. >> CHEF, WE’VE GOT TO GET THIS TO BEET SALAD. >> THAT’S A WIN! >> NOW WE HAVE OUR BEETS. IF YOU WANT TO GET YOUR GARDEN VARIETY RUBY, BIG RED BEET, THAT’S FINE, TOO. >> OLIVE OIL. A LITTLE BIT OF KOSHER SALT. SO YOU WANT TO COAT THEM REALLY WELL. >> YOU DON’T PEEL THEM OR ANYTHING? >> TAKE THE TOPS OFF, CLEAN THEM IN A LITTLE BIT OF WATER, TO GET ANY DIRT OR WHATEVER OFF. AND COAT THEM IN A GOOD BIT OF SALT, AND COVER IT IN A CASSEROLE. PUT IT, HOUR AND A HALF UNTIL THEY’RE NICE AND TENOR, TAKE THEM OUT WHEN THEY’RE COOL, WITH A TOWEL, PEEL THEM SUPER, SUPER GENTLY. OVER HERE WE HAVE ORANGE JUICE. WE’LL MAKE AN ORANGE SHERRY. >> I SEE WHY YOU GO TO THIS RESTAURANT. IT IS NEXT LEVEL. >> AND HE CHANGES THE MENU ALL THE TIME. >> OH, MY GOD, THIS IS DELICIOUS. >> WHAT’S THAT? >> ORANGE SHERRY VINEGAR, MUSTARD, A LITTLE OLIVE OIL. >> DYLAN, YOU HAVE TO TRY THESE BEETS. >> THANK YOU, CRAIG’S JUST — >> ARE YOU PUTTING THE BEETS IN THERE? >> WE HAVE AN ORANGE SHERRY DRESSING, MARINADE OUR SALT-ROASTED BEETS IN THERE, LET THEM CHILL THIS THE FRIDGE IF YOU WANT. AND TAKE A ISTACHIO AND MAKE THIS AYAT, A BEAUTIFUL FRENCH CONDIMENT. >> THIS IS LIKE THE MOST AMAZING THING. >> A LITTLE BIT OF ORANGE JUICE, EXCUSE ME, ORANGE PEEL. >> THIS ISN’T ON THE MENU AT THE RESTAURANT. >> OPERATING DIFFICULTY HERE. >> AND PULSE IT UP. >> SO I HAVE A QUESTION, SO DID YOU BLEND THAT — BECAUSE THIS IS DELICIOUS. >> YOU WANT TO BLEND THAT UNTIL IT GETS TO THIS BEAUTIFUL KIND OF LIKE A PESTO. AND THAT GOES OVER. >> OH, THAT’S WHY IT’S SO GOOD! >> HERE’S THE THING, THIS IS A RESTAURANT-QUALITY MEAL, THE INGREDIENTS ARE VERY EASY TO GET. IF YOU JUST GIVE YOURSELF THE TIME. >> WHAT IS THAT? >> SO THIS IS A LITTLE TRICK WHERE WE’RE CELEBRATING APPLES, RIGHT, THIS TIME OF YEAR, SO APPLES, JUST SLOWLY COOKED WITH A LITTLE BIT OF WHITE WINE AND SUGAR, A LITTLE BIT OF A CINNAMON STICK, AND APPLES, PISTACHIO, BRATTA, A LITTLE BIT OF THESE BEETS. >> THIS IS OFFICIALLY ONE OF MY FAVORITE MEALS WE’VE HAD HERE. IT’S THAT GOOD. >> ISN’T IT? >> AND WE’LL TAKE OUR BEETS AND A LITTLE BIT OF FENNEL. >> THAT’S WHAT IT IS. >> THANK YOU SO MUCH! >> A REALLY NICE CRUNCH. >> YOU CAN COME BACK EVERY DAY. >> SCAN THE — WHAT? SCAN THE QR CODE OR HEAD TO TODAY.COM/FOOD TO GET ALL OF THESE RECIPES. TRUST US, THIS ONE, THEY’RE BOTH
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