If you have read my bio you know that I teach classes as a chef instructor at my local Sur La Table. Last night I had the privilege of actually taking a cooking class. There was 2 main reasons for wanting to take the class I did. One is that it was featuring recipes by a chef that I have really grown to admire, Sean Brock. The recipes that we cooked were all featured in his new cookbook “Heritage”. The second reason I wanted to take this class is because for this class we were going to actually going to be working with grains from Anson Mills! I was so excited to actually get to work with some of the product from them. I have been wanting to place an order with them for the products they sell for a long time!
I decided this week that I was going to play around with a pork loin. My original Idea with this was to finally bust out my mooglue and butterfly and stuff the loin then “glue” it before I rolled it up. However I realized that I needed a little consulting with someone that had used it before I just went crazy. So instead I just butterflied my loin and stuffed it with some andouille sausage.
Now since I am trying to expand my knowledge with ingredients I decided that I also wanted to put some mushrooms in it as well. And if you know me at all you know how big of a deal this is. I have never been a big fan of mushrooms. But when I went to school I decided that I would taste and try everything that I could. So I went to my local grocery and picked up some mushrooms. The only ones they had were plain white mushrooms and oyster mushrooms. I have never used or tried oyster mushrooms so I went with them. When I got home with them I cleaned them up and then rough chopped them. I left one whole and fried it up with a little butter and salt and pepper. Just so I could taste it and see what it was like. I was pleasantly surprised by the really great flavor it had. I decided to then fry them up the same way.