THE ART OF CHARCUTERIE EDUCATIONAL SERIES RETURNS TO CAFÉ PINOT
Believe it or not, one of my favorite “bikini” snacks or appetizers is mortadella. Just because a recipe has fat in it, doesn’t mean you can’t eat it – ever. Be mindful, however, of how much you are eating and reserve these types of foods for rare occasions and serve to groups of people such as an appetizer for a party where consumption is a group effort.
Cafe Pinot invites patrons to learn the “Art of Charcuterie” beginning on October 17th. For the launch of the 2nd iteration of the education series, Executive Chef Viet Pham from sister property Ray’s and Stark Bar, takes the reins with an in-depth look at his favorite charcuterie items through demonstrations and hands-on class participation.
Susan prepping the pork with instruction from Chef Jake Eaton
Classes are $85 per person per class. *Credit card needed to reserve; 72 hours prior cancellation required
Class: Mortadella with Sriracha
October 17th
12:00 p.m. – 2:00 p.m.
Kaese Krainerwurst with Mustard
November 21st
12:00 p.m. – 2:00 p.m.
Lamb-Chetta with Pickled Fennel
December 19th
12:00 p.m. – 2:00 p.m.
RESERVATIONS are required; Please complete the online reservation form found here and return to artofcharcuterie@patinagroup.com
Chef Viet Pham and Jake Eaton
Cafe Pinot
700 W. 5th St.
Los Angeles, CA 90071
213.239.6500
Visit: PatinaGroup.com/CafePinot for reservations and details
In this calorie-slashing collection, The Bikini Chef®Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Recipe
Mortadella and Housemade Sriracha
Beef & Poultry
Cafe Pinot invites patrons to learn the “Art of Charcuterie” beginning on October 17th. For the launch of the 2nd iteration of the education series, Executive Chef Viet Pham from sister property Ray's and Stark Bar, takes the reins with an in-depth look at his favorite charcuterie items through demonstrations and hands-on class participation
Ingredients
For Mortadella Farce:
2 pounds pork shoulder
8 ounces pork back fat
For Sriracha:
80 grams fresh whole garlic cloves
33 grams sugar
200 grams Fresno chile
43 grams fish sauce
175 grams cold water
For Seasoning Mixture:
15 grams salt
4 grams pink salt, #1
6 grams ground white pepper
5 grams mace powder
1 gram nutmeg powder
2 grams fresh bay leaf, finely chopped
20 grams whole black peppercorn
8 ounces pistachios
1 pint ice
Instructions
Equipment / Materials:
Countertop stand mixer with meat grinder attachment
Food processor
Sausage stuffer
5 foot beef middle casing
Large stock pot
Meat thermometer
Small sauce pot
Blender
Fine strainer
Directions:
For Sriracha:
Step 1: Cut and discard stems of Fresno chiles, then slice into julienne strips, keeping the seeds.
Step 2: Take a small sauce pot and place on medium heat, then add all ingredients except fish sauce cook until almost evaporated.
Step 3: Add fish sauce to the blender and pour in the contents from the sauce pot.
Blend on high for 2 minutes, then pass through a fine strainer.
Step 4: Cool sauce to 41*F and place in the refrigerator and reserve for whenever you are ready to use.
For Mortadella:
Step 1: Take pork shoulder and cut into 1" thick strips, so they will fit into a meat grinder.
Lay out on sheet tray and wrap in plastic, then place in the freezer for at least six hours or overnight.
Step 2: Remove pork shoulder from freezer and push through meat grinder, using the smallest die possible, 1 inch.
Step 3: Place the paddle attachment on the stand mixer, and add the ground pork.
On low to medium speed, add in each ingredient of seasoning mixture except pork back fat, ice, whole black peppercorn and pistachios.
Step 4: Take the food processor and add ice, 3/4 of the meat mixture and blend until all ice is no longer visible and meat is of mousse-like consistency.
Add the mousse to the stand mixer containing the ground pork, and mix together until incorporated.
Step 5: Cut pork back fat into 1/4 inch cubes, and add to the mixer along with the black peppercorns and pistachios.
Mix for one minute, remove farce and refrigerate for two hours in a sealed container.
Step 6: Make a test patty to see if the mortadella farce is seasoned correctly.
Take a small sauce pot and place on stove, half filled with warm water on medium-low heat.
Take a small meatball-size quantity of seasoned meat mixture, wrap tightly in plastic wrap, and tie off so no water can get to the patty.
Place wrapped ball into sauce pot and cook until firm.
Taste and adjust seasoning as desired.
Step 7: Load sausage stuffer with the farce mixture.
Turn the handle slowly at first to push the mixture through until you see it peaking out of the spout.
At this point, tie off the casing with a simple knot to create a securely closed end.
Step 8: Continue to turn handle to push meat through.
Once you have pushed out 6" or 8" of mortadella, twist casing 4-5 times in a full rotation, tie off end, then cut casing leaving 1/2 inch extra.
To Cook:
Take a large stock pot filled two-thirds full with water, place on the stovetop, and bring to a steam.
Add mortadellas and cook until firm, 145*F.
Remove from water and place on a sheet pan to cool in the refrigerator overnight.
Serving tip:
You can eat these sliced as is or in a variety of different ways.
We particularly enjoy the mortadella sliced and grilled on bread with burrata, arugula, and a sunny-side up egg topped with our housemade Sriracha.
