Recipes From The King And Queen Of Pork: Zazu Chili And Watermelon With Prosciutto
This article first appeared at www.hypervocal.com/samsgoodmeats.
[[{"fid":"5693536","view_mode":"full","type":"media","attributes":{"class":"media-element","data-delta":0},"fields":{"format":"full","alignment":"center","field_image_alt[und][0][value]":"","field_image_title[und][0][value]":"","field_image_caption[und][0][value]":"","field_image_credit[und][0][value]":""},"field_deltas":[{"format":"full","alignment":"center","field_image_alt[und][0][value]":"","field_image_title[und][0][value]":"","field_image_caption[und][0][value]":"","field_image_credit[und][0][value]":""}]}]]Duskie Estes and John Stewart, the owners of Zazu Restaurant + Farm, Bovolo Restaurant, and Black Pig Meat Co. in Napa, recently bested some of the country's best chef to win Grand Cochon – they Olympic Finals of Pork – at the Aspen Food and Wine Festival. Below they offer two delicious recipes for Zazu Chili and Watermelon with Prosciutto.
To read a profile of Estes and Stewart, click here.
Zazu's Chili (Serves 4 - 6)
We are fortunate enough to have our local winemakers call us up many an early morning asking us to join them to save their grapes and find some good dinner. Here is one thing we like to do with it. You can do it with 100% pork if you want.
–1/2 pound ground boar
–1/2 pound ground pork
–6 poblanos, diced
–3 red onions, diced
–3 stalks celery, diced
–3 carrots, diced
–6 cloves garlic, minced
–2 tablespoons vegetable oil
–2 tablespoons chili powder
–1 tablespoon ground coriander
–1 tablespoon ground cumin
–1 teaspoon ground cinnamon
–2 tablespoons kosher salt, plus more to taste
–2 cups red wine
–1 x 28 oz. can, chopped canned tomatoes
–4 cups stock
–2 cups peeled and diced butternut squash, 1 inch cubes
–2 cups cooked white beans or black eyed peas suggested accompaniments: limes, cilantro, sour cream, grated cheddar cheese
Combine the boar, pork, peppers, onions, celery, carrots, garlic, and oil in a large sauce pan on medium-high heat and stir until golden, about 10 minutes. Add the spices and saute another 5 minutes. Add the red wine and simmer 5 minutes. Add the tomatoes and stock and bring to a simmer for 20 minutes. Add the squash and beans. Simmer another 20 minutes. Adjust seasoning. Serve up with all the fixins!
Watermelon & Prosciutto Salad (Serves 6)
This is our twist on the classic melon & prosciutto. John makes the best prosciutto ever. It just melts away in your mouth.
–1/2 seedless watermelon, peeled and cut into 1/2 inch thick wedges
–2 bunches arugula, washed and dried
–1/2 bunch basil, picked and sliced
–1 pound thinly sliced prosciutto
–1/2 cup Sonoma County goat cheese
–1/4 cup pistachios, toasted
–quality extra virgin olive oil, we use dry creek quality balsamic vinegar kosher salt and freshly ground black pepper
Set out six cold plates. Divide the melon among them. Top with a few arugula leaves and some basil. Top with pieces of prosciutto that you twist around to gain height. Sprinkle with the goat cheese and pistachios. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar.