Sponsored by Wheelers Restaurant & Taproom
(WTNH)– GM Head Chef Robert LaTronica and GSM Michael LaTronica from Wheelers Restaurant & Taproom show us how to make Farmhouse Berkshire Chop.
They also discussed Holiday parties,the weekly lineup and LIVE music Thur-Sat nights. Wheelers reopened after being a market to a full service restaurant in April this year. On Tuesday Wing night, 1/2 Priced bottle of wine Wednesdays annd Sat-Sun Brunch.
Wheelers Restaurant & Taproom is located across from Crest Auto at 180 Amity Road in Woodbridge. For more information, call 203-55-9055 or go to http://www.wheelers-newhaven.com.
Farmhouse Berkshire Chop Recipe:
Sweet Potato Mash
– Oven Roasted Sweet Potatoes
– Brown Sugar
– Cinnamon & Nutmeg to taste
Boil potatoes until tender, drain water, add all other ingredients and blend until desired smoothness
Honey Almond Brussels sprouts
– Cleaned and split Brussels sprouts
– Local Honey (preferably)
– Slivered Almonds
– Salt to Taste
– 1 half rack Berkshire pork shops, cut into 16oz chops.
– ½ hand rough chopped ginger
– 1 head garlic
– 1 c diced shallot
– ¼ cup molasses
– 1/3 lb brown sugar
– 6 sprigs rosemary
– 10 sprigs thyme
– 1 tbsp red pepper flake
– Zest of 4 oranges
– 1 tbsp lemon verbena (dried)
– 2c white wine
– 1qt ice
Sautee shallot, garlic, and ginger for 4 minutes until translucent. Add thyme, rosemary, pepper, verbena and zest. Ass molasses, sugar, and white wine. Boil 10 minutes. Cool with ice, pour over pork chops, marinate up to 3 days in refrigerator.
Sear both sides of porkchop, roast in oven until desired doneness. Bring sweet mash up to temperature, hold until plating. Using a small sauté pan, bring heat oil on high until just smoking. Add Brussels, char on both sides, put into a 500* oven, roast until done, add honey, almonds, and 1 tbsp of butter, toss off the heat and plate.