Recipes From Chef Paul Kahan

Sept. 17, 2010 — -- Click here for the "Nightline: Platelist" profile of chef Paul Kahan.

Pork & Duck Rillette

1 pound pork shoulder, cut into 1 inch cubes

½ pound pork belly, cut into 1 inch cubes

1 pound duck legs

1 ½ teaspoon salt

¼ teaspoon pepper

½ teaspoon sage/thyme/bay

1 cloved onion

1 garlic clove

1 cup white wine

2 tablespoons cognac

Directions

Step 1.

Season meat with salt, pepper and herbs. Let sit overnight.

Step 2.

In a heavy-bottomed Dutch oven, brown duck legs on all sides, render off fat (reserve fat). Remove duck legs from pan and repeat process with pork belly and pork shoulder (reserve fat).

Step 3.

Return duck and pork to the Dutch oven with white wine, onion and garlic. Cook, covered, for 1 to 1 ½ hours on low heat until duck legs are tender. Remove duck legs and carefully pick out all bones. Return the meat and 1 tablespoon of cognac to the pot.

Step 4.

Cook, uncovered, until all moisture is cooked off, approximately 30 minutes (rillette should remain moist and fatty, additional reserved fat can be added if desired). If a finer texture is desired, mash with the back of a wooden spoon. Check seasoning. Serve on crusty, toasted peasant bread with sliced ripe apple or pear.

Note: Rillette can be stored indefinitely, refrigerated in a glass jar capped with reserved fat.

Market Salad

Serves 4

1 recipe hazelnut-squash blossom vinaigrette (below)

1 pint Sungold tomatoes, split in half

3 small summer squash or zucchini (or an assortment of baby squashes)

2 Kirby cucumbers or ½ (seedless) English cucumber

1 handful baby mustard greens, picked, washed and dried (any variety of mustards, cress or arugula can be substituted or combined)

½ small red onion, thinly slivered into half moons

1/8 of a pound of ricotta salata, carefully shaved with a vegetable peeler

Salt and pepper to taste

Directions

1. Preheat your grill

2. Remove stems and cut squash in half, lengthwise. Toss into a stainless steel bowl with extra virgin olive oil to coat.

3. Peel and cut cucumbers in half, lengthwise, add to the bowl. Season with salt and pepper

4. Place zucchini and cucumbers, cut side down, on grill over high heat. Cook until lightly charred and just tender. Remove and cool to room temperature

5. Chunk cucumber and squash into 1 inch x ½ inch pieces. In a large stainless steel bowl, toss squash, cucumbers, Sungold tomatoes, red onion. Dress liberally with hazelnut vinaigrette, adjust seasoning. Spoon ingredients onto 4 chilled 10 inch plates

6. In the same bowl, combine greens and ricotta salata and toss with residual vinaigrette. Season lightly with salt and pepper. Distribute even layer over the 4 salad plates. Serve immediately

Hazelnut squash blossom vinaigrette

1 cup hazelnut oil

1/3 cup sherry vinegar

1 teaspoon grainy mustard

1 teaspoon course chopped fresh thyme leaves

1 small shallot, finely minced

2 garlic cloves, peeled and thinly sliced

5 squash blossoms (stamen & spikes around base removed) thinly sliced cross ways, top to bottom

1 ½ teaspoon of extra virgin olive oil

1. In a small skillet, heat olive oil over medium heat.Sautee slivered garlic for 30 seconds (no change in color).Add squash blossoms and cook for another minute, stirring gently to wilt.Remove blossoms and garlic to a plate to cool.2. Combine vinegar, shallots, thyme and mustard in a stainless steel bowl. Slowly whisk in the hazelnut oil.Add squash blossoms and garlic.Salt and pepper to taste