Daniel is in a cook off with another boy in another fraternity, to raise money for charity. They are allowed a hot plate, a grill and a sous vide, since they both have one. I have to chuckle here as it’s not the customary possession of a college boy and yet, Daniel found possibly the one other boy in this huge University that owned one as well.
The boys were to prepare an entree using pork tenderloin, a side dish and dessert. Daniel is making prosciutto wrapped tenderloin which he will cook to temperature in the sous vide and finish in a hot pan. We discovered this technique at one of Jean-George Vonderrichten’s New York City restaurants, “Nougatine”. We had some unbelievable Berkshire pork chops which were tender with a crisp surface. The sous vide Is perfect for tough cuts of meat, like pork chops, because you can cook them for a long time to tenderize them without overcooking them. In addition to the pork, Daniel will make a butternut squash risotto with rosemary and sage.
I was tasked with finding a desssert that could be made solely on top of the stove, that didn’t require any pre made items or special equipment and could be cooked in 30ish minutes. Hmmm!