Ma Kettle Meets Julia Child
The humble pork steak makes another appearance in my kitchen and proves you really can make a silk purse from the sow's ear, or at least her shoulder. The mushrooms are not eco friendly at all, they were brought in from Oregon, but I couldn't resist them. So the pork steak is the humble, mongrelish Ma Kettle in this narrative, while the morel mushroom is the pedigreed sophisticated Julia Child. While they may seem like an inconguous couple, they actually make quite a tasty dish.
For the steaks:
4 pork steaks (about 12 to 14 ounces each)
1 cup chicken stock
1/2 cup onion slices
2 cloves of garlic, sliced
Salt and pepper to taste
Brine the steaks for at least two hours before starting
Grill the steaks over hot coals to sear on both sides, place the steaks in a grill proof pan and cover with the stock, onion, garlic, salt and pepper. Cover with aluminum foil and put to the back of the grill, and let simmer for 1 hour or until the meat is very tender. Replenish the fire if necessary.
For the sauce:
2 Tablespoons butter
4 ounces fresh Morel Mushrooms, cleaned and quartered
2 Tablespoons minced shallot
1/4 cup julienned ham
1/4 cup dry sherry
1/2 cup heavy cream
Saute the mushrooms, shallot, and ham in the butter.
Deglaze the pan with the sherry, strain the stock that the steaks cooked in and add it to the mushrooms.
Reduce the mixture by 1/3 and add the cream, reduce slightly until the sauce thickens, taste for seasoning and pour the sauce over the pork steaks.