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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Fresh Pernal "Ham" with Local Beans
Source: Richard Blais, Top Chef Season 4
rate this recipe:
Fresh Pernal "Ham" with Local Beans
Prep Time: more than three hours
Serves: more than 8
Directions:
To brine, add herbs and sugar with salt and enough water to cover the ham. Add ham and let brine overnight.
Rinse the ham, then slather ham in the brown sugar and mustard. Wrap in a ton of aluminum foil and cook in a very low oven for a few hours until done.
Sear pigs feet and mirepoix (onion, carrots, celery), then add the beans and stock and cook very gently for a few hours until the beans are very tender, but whole. The beans should crush smooth against the roof of your mouth. In the last half hour of cooking, season with some salt, vinegar, (sherry if desired) and add the herbs. Add a tomato and rind of olde cheese if desired.
Slice the ham and serve with beans.
Ingredients:
Herbs to taste (clove, peppercorn, star anise, cinnamon, fennel seed, coriander)
2 cups sugar
1 quart salt
Water for brining
Fresh ham from 1 pig
1 box brown sugar
2 cups Dijon mustard
Pigs feet from 1 pig
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 lb fresh shell beans
Chicken stock to cover beans
Salt to taste
A splash of vinegar
Herbs to taste (bay thyme, rosemary, parsley stem)
