Greensboro Chef Wins National Pork Cook-Off

Apr 10, 2001, 01:00 ET from North Carolina Pork Council

    RALEIGH, N.C., April 10 /PRNewswire/ -- Chef Scott Pisula, Executive Chef
 for the Greensboro Country Club, won top prize in the National Taste of
 Elegance in Washington D.C. on Monday, April 9th 2001.  Top prize was $5,000
 in cash and an expense paid trip to Ironstone Vineyards in California.  Chef
 Pisula competed with chefs from across the U.S. at the Renaissance Hotel.
     The Taste of Elegance is a culinary competition for professional chefs
 designed to inspire innovative and exciting ways to menu pork.  Sponsored by
 the National Pork Producers Council, it began in 1987.  The North Carolina
 Pork Council has sponsored a state cook-off since it's inception.  In the past
 14 years, over 500 chefs nationwide have participated.
     Chef Pisula won the North Carolina Taste of Elegance competition on March
 18th in Wilmington, N.C.  He competed with six chefs from across the state.
 His winning recipe, "Smoked Polynesian Spare Rib Chop" won him $1,000 and a
 chance to compete in the National Taste of Elegance.
     Chef Pisula is the second North Carolina chef to win top prize in the past
 two years.  Last year's winner, Chef John Hofland, Executive Chef of the
 Eseelo Lodge in Linville, NC, was a judge for this year's cook-off.
 
     For more information, contact Angie Crone at 919-781-0361.
 
 
                       SMOKED POLYNESIAN SPARE RIB "CHOP"
                     WITH COCONUT RICE AND SOUR MANGO SLAW
 
 Pork:
 2 full racks of spareribs, with bones   3/4 cup mushroom soy sauce (see Notes)
 1 1/2 to 3 pounds each                  1 cup hoisin sauce (see Notes)
 Sauce:                                  1 1/2 cups maltose (see Notes)
 1 tablespoon peanut oil                 1/2 cup brown sugar, lightly packed
 6 tablespoons fresh ginger, chopped     1 cup rice vinegar
 2 tablespoons garlic, chopped           1 cup rice wine
 1 bunch scallions, white part only      1 teaspoon sambal oelek (see Notes)
                                         Pineapple juice, as needed
 
     Pork: On the inside of each rack, carefully slit the membrane lengthwise
 over each bone.  Using a prying motion, pull each bone from the meat without
 tearing or cutting through the meat.  Remove the breastbone and rib cartilage
 by gently cutting around them with the tip of the knife.  You now have two
 boneless pork racks.  Reserve all scraps and bones.
     If boning the spareribs is too difficult, just cut between the bones and
 into individual portions.  Omit rolling the meat and proceed with the recipe.
     Put hickory chips in a disposable pie pan and lay on top of a lit propane
 burner.  Close grill cover.  When the chips begin to smoke, turn off the heat.
 Put meat on grill rack on opposite side of grill from the chips and let sit
 for 1 to 2 hours, depending on the intensity of the smoke.  This method,
 called cold smoking, allows the meat to absorb the flavor of the smoke without
 cooking the meat.
     Sauce: In a small saucepan, heat peanut oil over medium heat.  Add garlic,
 ginger and scallions.  Cover and heat gently, without browning, for several
 minutes until juices are released.  Add soy sauce, hoisin sauce, maltose,
 brown sugar, rice vinegar, rice wine and sambal oelek.  Heat until maltose is
 completely incorporated.  Remove the smoked boneless spareribs from the smoker
 and brush the inside of the meat with sauce.  Cut each rack lengthwise into 2
 pieces.  Roll each piece, jelly-roll fashion, creating short, fat portions,
 then skewer each and tie once or twice with twine.  Make a slit in the end of
 each roll and insert a rib bone to resemble a chop.
     In a saucepan with a tight lid, bring the sauce to a simmer.  Place the
 chops, along with scrap meat and bones, on a rack in a pan and roast at 500
 degrees until well-browned on all sides.
     Reduce oven temperature to 300 degrees.  Transfer meat to simmering sauce,
 and add enough pineapple juice so the sauce covers more than half the meat.
 Return to a simmer, cover with a lid and place in a 300 degree oven to cook
 for about 2 hours or until meat is very tender.  Turn and baste meat
 occasionally.  When meat is done, remove from sauce and keep warm.  Strain and
 remove any grease from the surface of the sauce.  Taste and adjust seasonings,
 if necessary.  Spoon some sauce over meat and serve with Sour Mango Slaw and
 Coconut Rice.
     Notes: Maltose is a thick syrup with a caramelized flavor; you can
 substitute 1 1/2 cups brown sugar.  Sambal oelek is an Asian hot sauce.  Both
 are available at Asian markets, as are mushroom soy sauce, hoisin sauce and
 rice wine.  You can substitute regular soy sauce for mushroom soy sauce and
 dry sherry for the rice wine.
 
     Makes 8 servings.
 Per serving: fats, 79 grams (55% of calories); calories 1,294; cholesterol,
 262 milligrams; carbohydrate, 65 grams; fiber, 2 grams; protein, 62 grams;
 sodium, 2,031 milligrams.
 
 

SOURCE North Carolina Pork Council
    RALEIGH, N.C., April 10 /PRNewswire/ -- Chef Scott Pisula, Executive Chef
 for the Greensboro Country Club, won top prize in the National Taste of
 Elegance in Washington D.C. on Monday, April 9th 2001.  Top prize was $5,000
 in cash and an expense paid trip to Ironstone Vineyards in California.  Chef
 Pisula competed with chefs from across the U.S. at the Renaissance Hotel.
     The Taste of Elegance is a culinary competition for professional chefs
 designed to inspire innovative and exciting ways to menu pork.  Sponsored by
 the National Pork Producers Council, it began in 1987.  The North Carolina
 Pork Council has sponsored a state cook-off since it's inception.  In the past
 14 years, over 500 chefs nationwide have participated.
     Chef Pisula won the North Carolina Taste of Elegance competition on March
 18th in Wilmington, N.C.  He competed with six chefs from across the state.
 His winning recipe, "Smoked Polynesian Spare Rib Chop" won him $1,000 and a
 chance to compete in the National Taste of Elegance.
     Chef Pisula is the second North Carolina chef to win top prize in the past
 two years.  Last year's winner, Chef John Hofland, Executive Chef of the
 Eseelo Lodge in Linville, NC, was a judge for this year's cook-off.
 
     For more information, contact Angie Crone at 919-781-0361.
 
 
                       SMOKED POLYNESIAN SPARE RIB "CHOP"
                     WITH COCONUT RICE AND SOUR MANGO SLAW
 
 Pork:
 2 full racks of spareribs, with bones   3/4 cup mushroom soy sauce (see Notes)
 1 1/2 to 3 pounds each                  1 cup hoisin sauce (see Notes)
 Sauce:                                  1 1/2 cups maltose (see Notes)
 1 tablespoon peanut oil                 1/2 cup brown sugar, lightly packed
 6 tablespoons fresh ginger, chopped     1 cup rice vinegar
 2 tablespoons garlic, chopped           1 cup rice wine
 1 bunch scallions, white part only      1 teaspoon sambal oelek (see Notes)
                                         Pineapple juice, as needed
 
     Pork: On the inside of each rack, carefully slit the membrane lengthwise
 over each bone.  Using a prying motion, pull each bone from the meat without
 tearing or cutting through the meat.  Remove the breastbone and rib cartilage
 by gently cutting around them with the tip of the knife.  You now have two
 boneless pork racks.  Reserve all scraps and bones.
     If boning the spareribs is too difficult, just cut between the bones and
 into individual portions.  Omit rolling the meat and proceed with the recipe.
     Put hickory chips in a disposable pie pan and lay on top of a lit propane
 burner.  Close grill cover.  When the chips begin to smoke, turn off the heat.
 Put meat on grill rack on opposite side of grill from the chips and let sit
 for 1 to 2 hours, depending on the intensity of the smoke.  This method,
 called cold smoking, allows the meat to absorb the flavor of the smoke without
 cooking the meat.
     Sauce: In a small saucepan, heat peanut oil over medium heat.  Add garlic,
 ginger and scallions.  Cover and heat gently, without browning, for several
 minutes until juices are released.  Add soy sauce, hoisin sauce, maltose,
 brown sugar, rice vinegar, rice wine and sambal oelek.  Heat until maltose is
 completely incorporated.  Remove the smoked boneless spareribs from the smoker
 and brush the inside of the meat with sauce.  Cut each rack lengthwise into 2
 pieces.  Roll each piece, jelly-roll fashion, creating short, fat portions,
 then skewer each and tie once or twice with twine.  Make a slit in the end of
 each roll and insert a rib bone to resemble a chop.
     In a saucepan with a tight lid, bring the sauce to a simmer.  Place the
 chops, along with scrap meat and bones, on a rack in a pan and roast at 500
 degrees until well-browned on all sides.
     Reduce oven temperature to 300 degrees.  Transfer meat to simmering sauce,
 and add enough pineapple juice so the sauce covers more than half the meat.
 Return to a simmer, cover with a lid and place in a 300 degree oven to cook
 for about 2 hours or until meat is very tender.  Turn and baste meat
 occasionally.  When meat is done, remove from sauce and keep warm.  Strain and
 remove any grease from the surface of the sauce.  Taste and adjust seasonings,
 if necessary.  Spoon some sauce over meat and serve with Sour Mango Slaw and
 Coconut Rice.
     Notes: Maltose is a thick syrup with a caramelized flavor; you can
 substitute 1 1/2 cups brown sugar.  Sambal oelek is an Asian hot sauce.  Both
 are available at Asian markets, as are mushroom soy sauce, hoisin sauce and
 rice wine.  You can substitute regular soy sauce for mushroom soy sauce and
 dry sherry for the rice wine.
 
     Makes 8 servings.
 Per serving: fats, 79 grams (55% of calories); calories 1,294; cholesterol,
 262 milligrams; carbohydrate, 65 grams; fiber, 2 grams; protein, 62 grams;
 sodium, 2,031 milligrams.
 
 SOURCE  North Carolina Pork Council