Wines of Portugal – Chef David Santos – Louro Restaurant – Poached Duck Egg with Amarello Grits, Chourico and Kale – Quinta de Vallado
Wines of Portugal will announce new chef collaborations and pairings (using the hashtag #10Chefs) throughout the year from now through January on Wines of Portugal’s Twitter (@WPTUSA), U.S. Facebook page, and program page. The printed recipe guide featuring all ten chef collaborations will be available by the end of the year at all Wines of Portugal events around the country and as a special giveaway to Facebook fans. credits and images: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/
Louro is a restaurant in the West Village of New York City that features the creative Modern American cuisine of Chef David Santos in a sophisticated yet relaxed setting.
Recipe for June: From wines of Portugal
Poached Duck Egg with Amarello Grits, Chourico and Kale, paired with Quinta do Vallado
For the Chourico:
2 lb pork butt, diced into 2 inch pieces
1/2 lb pork fat, diced into 2 inch pieces
3 tbsp salt
6 tbsp smoked paprika
30 cloves whole garlic, peeled
3 bay leaves
2 cups white wine
4 onions, small dice
6 red peppers, small dice
¼ cup extra virgin olive oil
1 cup tomato paste
1 bottle white wine
2 cups water
seasoning to taste
The day before, marinate the pork, pork fat, salt, paprika, garlic and bay leaves in two cups of white wine in a non-reactive bowl or container. Mix well with your hands and leave covered in the refrigerator overnight. The following day run the mixture through a meat grinder. In a large pot that will fit both the sausage and the remaining ingredients, sauté the onions and peppers in olive oil over medium high heat. When the vegetables begin to color and are nice and soft, add the tomato paste and toast for 2 minutes. Add the sausage and sauté until it’s nice and crumbly, about 10 minutes. Make sure to keep stirring to break up any large clumps that form. Add the white wine and water and bring to a boil. Reduce the heat and simmer for 2 hours, making sure to stir every few minutes. When the mix is nice and tender with a thick consistency, it’s ready. Keep in mind that you may have to add a little more water during the cooking process to allow for the time it needs to cook.
For the Kale:
1 small onion, diced
6 cloves garlic, peeled and chopped
3 tbsp olive oil
3 bunches kale, washed and de-stemmed
salt and pepper
In a pot with a lid big enough to fit all the kale, sauté the onions and garlic in olive oil over medium heat. When the vegetables are slightly colored and soft, about 6 minutes, add your kale and season. Cover the pot with the lid, lifting every minute or so over the first 7-8 minutes to stir. The kale will start to release moisture; this liquid will become your braising liquid. Keep the cover on and reduce the heat to low. Braise slowly for about 30 minutes until the kale is tender but not falling apart. Cool and chop to make mixing more manageable.
To finish the dish:
3 cups milk
4 tbsp butter
1/2 cup Anson Mills coarse grits
4 tbsp queso amarello
2 tbsp distilled vinegar
4 duck eggs
salt and pepper
Bring the milk, butter and seasoning to a simmer in a large sauce pot. Add the grits and stir continuously over medium heat for 20 minutes, adding more milk if needed. Check the seasoning and adjust as needed. In the meantime, while stirring the grits, fill a 2 quart sauce pot with water and add the vinegar. Bring the water to just before simmering. When the grits are done, cover and set aside. In another pot warm a 50/50 mix of kale and chourico until nice and hot. To finish the grits, mix the cheese into it and stir to emulsify. Check the seasoning. Make a whirlpool in the egg pot and crack the eggs in one at a time. Poach the eggs for about 2-3 minutes until the white is set and the yolk is soft.
To plate, pool grits in a bowl, then place the kale mixture on top of the grits, and top with the poached egg. Drizzle with a little good Portuguese olive oil.
142 WEST 10TH STREET
(BETWEEN WAVERLY PLACE AND GREENWICH AVENUE)