Macomb Feeding the Need Annual Gala; Chef Bobby makes twice-cooked pork, potato dauphinois gratin

Chef Bobby is making twice-cook porked and potato dauphinois gratin as we talk about the Macomb Feeding the Need Annual Gala.

The event is from 6 p.m. to midnight at Encore Catering and Banquet Center. There will be dinner, drinks and dancing. Call (586 ) 945-7090 for tickets.

Chef Bobby's Twice Cooked Pork 

3 lbs of Pork Shoulder Cut into 2 inch wide by 2 thick
1 teaspoon Crushed pepper seed 
½  teaspoon salt
1 teaspoon fresh grated Ginger
¼ teaspoon clove
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon Crushed sweet chili seed paste

1 cup Corn Starch 
1 cup Flour
Salt and pepper to taste
Whisk in large mixing bowl and reserve for the flash technique

Sweet and sour quick recipe

In a small bowl, whisk together cornstarch and water. Set aside.
In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes.

Pork prep Mix in a large mixing bowl and let set in the fridge for two hours 

Take three large sheets of parchment paper divide pork into equal portions and place equal portions
Wrap each pork portion into a pouch, then wrap the paper pouch in aluminum foil place on baking sheet in oven at 325 degrees
For two hours and remove and let cool for 20 minutes.
Carefully remove the foil and open paper BEWARE OF STEAM!!! Open up pouch and let cool on the counter, reserve juices and add them to the sweet and sour sauce With your hands break the pork into 2 inch long by 1 inch wide pieces
Toss in seasoned flour and cornstarch mixture. Pierce with 6 inch bamboo skewers and deep fry for 2 minutes remove from fryer and drizzle with Sweet and sour sauce.
Garnish with chopped scallions and crushed peanuts.  

Potato Dauphinois Gratin 

2 lb / 1 kg starchy potatoes 
1/2 clove unpeeled garlic
4 tbsp butter 
1 tsp salt
1/8 tsp pepper
1 1/2 cups grated gruyere cheese 
1 1/2 cups cream
2 tsp thyme leaves 

1. Preheat oven to 350F/180C.
2. Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8" or round 23 cm / 9" diameter) with the cut garlic, then smear with 1 tbsp of butter.
3. Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer - makes the job much faster!
4. Spread 1/3 of the potatoes in the dish, then scatter over 1/3 of the cream, salt, pepper, cheese, thyme and butter (Note 3).
5. Repeat for the 2nd and third layer, finishing with the cheese.
6. Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.

1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the top. 
2. To make ahead: After trying various ways We have found that the best way to make ahead is to assemble it all EXCEPT for the final layer of cheese. Cover with foil and bake until potato is soft. Let cool then drizzle with a bit of extra cream, top with cheese, refrigerate until required. Reheat covered in foil in a 180C/350F oven for 20 - 35 min or until hot, then remove foil and bake until cheese is golden.

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