Bones_ Recipes, History, and Lore - Jennifer McLagan [109]
5. Transfer the chops to a plate and keep warm, loosely covered with aluminum foil. Mix the remaining Chartreuse with the cornstarch and add to the pan. Bring to a boil, stirring constantly. Return the chops to the pan, with any juices, and turn the chops to coat with the sauce. Check the seasoning, sprinkle with the chervil, and serve.
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The Green Martini
Fill a cocktail shaker with ice. Add 1 ounce (30 ml) Chartreuse and 1 ounce (30 ml) premium gin. Drop in a piece of lime zest and shake well, then strain into a martini glass and garnish with a lime twist.
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Tamarind, Pineapple, and Chile-Glazed Boar Ribs
If you can locate a source for wild boar, demand more than just the usual legs and racks from your supplier—ask for ribs. It will make both of you happy. While working on this book, I came across the name of a boar recipe with these ingredients, but no reference to what cut of meat to use or where the recipe originated. I liked the combination of ingredients so much that I just went ahead and created this dish.
Tamarind, the fruit of an Asian tree, has a sour flavor. The pulp can be found compressed into small packages, seeds and all, in Asian markets. After soaking, squeeze the pulp to remove the seeds. The final glazing of the ribs is messy, so if you want to avoid scrubbing your baking dish, line it with aluminum foil first. Note that you must start this recipe a day in advance.
2 racks wild boar ribs, 8 to 1o ounces (250 to 280 g) each
1 ancho chile, stemmed, quartered, and seeded
1 tablespoon tamarind pulp
¾ cup (175 ml) pineapple juice
2 tablespoons brown sugar
¼ teaspoon kosher salt
1. Pat the ribs dry and place them in a shallow baking dish; set aside. Place the chile and tamarind pulp in a small bowl, pour in ½ cup (125 ml) boiling water, and leave to soak for 30 minutes.
2. Remove the chile from the water and put it in a blender, along with the pineapple juice, brown sugar, and salt. Using your fingers, squeeze the tamarind pulp together with the water to make a thick liquid, removing any seeds as you squeeze. Add the tamarind liquid to the blender and blend until smooth; you will have about 1 cup (250 ml) sauce.
3. Strain the sauce through a sieve, then pour over the ribs. Cover and refrigerate overnight, turning the ribs from time to time.
4. One hour before cooking, remove the ribs from the refrigerator. Preheat the oven to 350°F (175°C).
5. Turn the ribs flesh side up and cover the dish with aluminum foil. Bake for 30 minutes, then turn the ribs over {be careful when removing the aluminum foil to avoid the steam). Cover and cook for another 30 minutes. The ribs should be cooked by this time—the bones will be exposed and loose. If not, cover and cook for another 10 to 20 minutes, checking often. Increase the oven temperature to 450°F (230°C). Uncover the ribs and baste with the pan juices. Bake for about 10 minutes, basting 3 to 4 times, until the ribs are browned and glazed.
Roast Wild Boar Leg in Sweet-Sour Sauce
Leg of wild boar is not an everyday roast and so it deserves special attention. In this recipe, the leg is first marinated for 2 days and coated with an herb rub before roasting. The marinade forms the base of the sauce, which blends cranberries, caramel, and cocoa to give a rich, deep, sweet-and-sour flavor. Boar legs vary in size; mine have averaged 6 to 7 pounds (2.75 to 3.125 kg) with and without the shank bone. If you’ve been lucky enough to find a leg with skin on, you can crisp up the crackling while the leg is resting.
1 leg wild boar, 6 to 7 pounds (2.75 to 3.125 kg)
10 juniper berries
Red Wine Marinade (page 212)
Kosher salt
6 sage leaves
1 teaspoon rosemary leaves, chopped
½ teaspoon thyme leaves
2 tablespoons olive oil
¼ cup (40 g) raisins
¼ cup (50 g) sugar
2 tablespoons red wine vinegar
1½ cups (150 g) fresh