in search of the perfect date
2007
California Date Chef Competition
Best of Show
Jose Luis Bravo, Banquet Chef
Fantasy Springs Resort Casino
"Stuffed Pork
Roulade with Date Glaze Sauce"
1 cup
Deglet Noor Dates, diced
1 cup
Dried Plums
1 cup
Dried Apricots
1 cup
Dried Apples
1 cup
Dried Cherries
Zest of 2
Lemons
1 qt
Apple Juice
1 lb
Demi paste
2 each
1 ½ lb Pork
tenderloins
2 cups
Olive Oil
To taste
Salt & Pepper
2 Tbs
Fresh Herbs
In a small pot, place all dried fruits with
apple juice and boil for 15 minutes. Add
lemon zest and let cool. Remove fruit from
juice, and set fruit aside. Strain and save
remaining juice.
In a small pot, pour in the strained fruit
juice and add demi paste. Let it boil until
it forms a glaze, add salt and pepper, set
aside.
Clean the pork loins, butterfly cut and
pound out until thin. Marinate in fresh
herbs and olive oil. Fill the pork loins
with the boiled fruit, tie with string and
strain.
In a sauté pan, add oil. When pan is hot,
sear the pork tenderloins until browned.
Place on a sheet pan and roast in 300 degree
F oven for 20 to 25 minutes.
Vegetable Garnish
4 each
Asparagus
4 each
Baby Carrots
1 oz
Baking Soda
6 cups
Water
Add water and baking soda to small pot,
bring to boil. Add asparagus for two
minutes, remove and chill in ice cold water.
Boil water in pot again, add carrots, blanch
for three minutes, remove and chill.
Risotto Cakes
1 cup
Olive Oil
1 cup
Onion, diced
2 cups
Risotto rice
4 cups
Chicken Stock
1 tsp
Salt
1 tsp
Pepper
6 oz
Unsalted Butter
1 cup
Deglet Noor Dates, diced
1 cup
Raisins
1 qt
Heavy Cream
2 cups
Parmesan Cheese
Sauté onion in olive oil until soft. Add
risotto rice, chicken stock, butter and
season with salt and pepper. Bring to a
boil, then cover and let simmer for 15 to 20
minutes. When risotto is cooked, put on a
sheet pan to cool down.
In a pot, add cream, dates, raisins, cooked
risotto and parmesan cheese, mix until well
blended. Let cool and form cakes for
presentation.
