Chef Brandon Rosen
Chef Brandon Rosen grew up immersed in his family owned and operated chocolate factory, Leah Gold’s Fantazamadazzle Magical Chocolate Factory in Howell, Michigan. When Brandon was a teenager, he began working at a number of small town establishments where he fell in love with cooking. At age 16, he competed in his first culinary competition with the American Culinary Federation, led by coach and mentor, Chef Scott Swamba. After graduating high school early, Brandon left rural Michigan to chase his dreams in the big city, where he waited outside Alain Ducasse at The Essex House day after day before getting hired. After working through the restaurants closure, he transitioned to Eleven Madison Park, before moving to California to work in the kitchens at The French Laundry, Benu and Redd. Presently, Brandon is an Executive Private Chef in the Silicon Valley. Throughout his career he has come to understand that true American cuisine is defined by the many different cultures that have migrated together and he strives to represent these flavors in his dining experiences.
SLOW-ROASTED MISO PORK TENDERLOIN
paired with
Ingredients
• 1ea Pork Tenderloin
• 3ea Sliced Smoked Bacon (thickly sliced)
• 2T Crème Fraîche (or sour cream)
• 4T Butter
• 2/3bu Pencil Asparagus
• 4ea Shallot (medium size)
• 4ea Garlic Cloves (chopped small)
• 2ea Russet Potato (medium/large)
• 1ea Yukon Gold Potato (≈ small baseball size)
• 12-14ea Bing Cherries (pitted and de-stemmed)
• 1ea Lemon
• 5oz Baby Spinach (washed)
• 1bu Mint
• 2T Truffle Pate (can be found easily at whole foods)
• 1C Salt
• 1/4C Sugar (granulated)
• 1/2tsp Chili Flake
• 10grinds Black Pepper
• A Sprinkle Clove (ground)
• 1C Sake Nama Sake (or similar)
• 1/2T Mirin (Japanese Rice Wine)
• 1T Almond Butter
• 1.5T White Miso
• 1T Corn Starch
• 1-2qt Canola Oil (or preferred frying oil)(amount depends
on pot size for frying/ need ≈2”deep)
• 1/3C Aged Sherry Vinegar
Equipment List
• 1ea 1-3qt Pot
• 1ea 1qt pot (or similar for pickling cherries)
• 2ea 2-4qt Pot (1 for frying, 1 for spinach puree)
• 1ea 4qt+ pot for blanching (any large pot will do)
• 2ea 6.5” Square Tupperware containers (or one 1/4
sheet tray)
• 1ea 10-12” Sauté Pan
• 1ea Small Sauce Pan
• 1ea VitaPrep Blender (or similar)
• 1ea Oven
• 1ea Thermometer (laser or oil)
• 4ea Mixing bowls (2smaller, 2medium)
• 2ea Rubber Spatula
• 1ea Fork
• 1ea Fish Spatula Metal (or similar)
• 1ea Pastry Brush (or similar)
• 2ea Quart Sized Container (or similar)
• 1ea Large Cheese Grater
• Paper Towel
• Aluminium Foil
• Plastic Wrap
Pork Marinade
Ingredients
• 1C Sake Nama Sake
• 1/2tsp Chili Flake
• 1.5T White Miso
• 1/2T Mirin
• 1T Almond Butter
• 1/2tsp Salt
• 10grinds Black Pepper
• A Sprinkle Clove Ground
• 1ea Pork Tenderloin
Instructions
Reduce the Sake and chili flake in a small pot on medium to high heat by
4/5. Pour reduced Sake into a small bowl and combine with almond butter, white miso, mirin, cracked black pepper, salt, and a light sprinkle of ground clove. Mix well until smooth and combined (you want a creamy texture like that of warm butter). Lay two pieces of plastic down on top of one another, large enough to roll the pork tenderloin in. Place the tenderloin in the center of the plastic and butter generously with all the marinade. Wrap the plastic around the tenderloin and roll the ends like a log to hold the marinade in. Let marinade for up to 3 hrs before cooking. Preheat your oven to 200F (be sure that the fan is turned off). Let the tenderloin come to room temperature, and wrap in aluminum foil before placing in the oven on the middle rack. Cook the tenderloin for 1hr 10min. Rest for ten minutes. Remove from foil and plastic, being sure to reserve the marinade to brush on the loin after searing. Using the rendered bacon fat from bacon garnish to sear the tenderloin on medium heat before slicing and serving.
Pommes Darphin
Ingredients
• 2ea Russet Potato
• 1/2tsp Salt
• 1T Corn Starch
• ≈3T Drawn Butter
• 1-2qt Canola Oil
Instructions
Preheat oven to 400F. Using a fork, poke holes generously around the potatoes, be sure to penetrate skin. Rinse thoroughly and sprinkle salt to coat the potatoes, place on baking tray. Bake the potatoes for about 25 min, just until you can firmly stab with the fork (not cooked through but just until it loses the center crunch). While the potatoes are baking place 4T of butter in a microwave-safe dish and heat for 20 sec or until completely melted. Let the butter rest so the solids settle on the bottom. Remove from the
oven and let cool just long enough until you can handle with a pair of gloves and a paper towel. Peel the potatoes and grate on the largest size on the cheese grater into a medium mixing bowl. Add the clarified portion of the drawn butter, about 3T, to the grated potatoes along with the cornstarch and salt. Mix until thoroughly combined being sure not to break up all the pieces. Line a 1/4 tray or Tupperware container with plastic and firmly press the potato mixture into an even layer, a touch thicker than your finger. Place container in the freezer until thoroughly chilled. Once chilled, cut into 2.5”x3.5” rectangles. Heat oil in your
frying pot to 350F. Be sure there is enough oil to cover the potatoes while frying. Cook the potatoes until golden brown, about 2-4 minutes. Place on clean paper towel and season with salt before plating.
Asparagus Ragú
Ingredients
• 5oz Baby Spinach (cleaned)
• ≈1T Drawn Butter/solids
• 3ea Shallot (sliced)
• 4ea Garlic Cloves (chopped small)
• 1ea Yukon Gold Potato (peeled and thinly sliced)
• Salt
• 2/3bu Pencil Asparagus
• 3ea Sliced Smoked Bacon (diced small)
• ≈2T Truffle Pate (can be found easily at whole foods)
Instructions
Warm a pan on medium heat. Add the remainder of the drawn butter along with the milk solids at the bottom, and the chopped garlic. Continuously mix and scrape while cooking until the garlic just begins to turn golden brown, add your shallots, season with salt and sweat for 1 to 2 min. Add the sliced potato and cover with water. Cook on high until potato is cooked through adding water if necessary, stirring regularly. Once all water has evaporated and the contents of pan are dry, add all the spinach
to the pot and continue cooking until spinach is cooked and bright green. Add all the contents of pan to your blender, start on low and blend on high until smooth and glossy. Pour purée into a small bowl resting in a medium bowl filled with ice. Stir until purée is cool. Reserve until ready to serve.
Render diced bacon in medium sauté pan. Once golden and crispy, remove bacon into a container with a small piece of paper towel in the base, reserve the fat. You will use this fat to sear your pork tenderloin once out of the oven before plating.
Bring your blanching pot to a boil and season with salt until it tastes slightly like the ocean. Blanch asparagus until tender but still has a bite. Chill in ice water, then drain and place on paper towel. Dice the asparagus.
Combine the asparagus dice and bacon with a heavy T or so of the truffle pate and enough spinach purée to generously coat.
Gastrique Pickled Cherries
Ingredients
• 12-14ea Bing Cherries (pitted and de-stemmed)
• 1/4C Sugar (granulated)
• 1/4c Water
• 1/3C Aged Sherry Vinegar
• Salt
Instructions
In a small pot, combine your sugar and water. Cook on high until the sugar has dissolved and water has evaporated, allowing the sugar to just begin to caramelize and turn a light golden brown. Gently begin to stir with a long-handled spatula, at this point slowly adding the vinegar while stirring gently (be careful as this is very hot and the smell will burn your nose). You want to make sure the sugar doesn’t seize. Finish with a touch of salt. Add your pitted cherries and remove from the heat, continue to stir a few times until the cherries begin to warm. Pour contents into a heat-safe container and cover, let rest on the counter until ready to serve.
Garnish
Ingredients
• 1ea Shallot (sliced into rings)
• 1ea Lemon
• 1bu Mint
• 2T Crème Fraîche (or sour cream)
Slice Shallots into small rings and marinate in lemon juice with a touch of salt.
Instructions
In a small pot, combine your sugar and water. Cook on high until the sugar has dissolved and water has evaporated, allowing the sugar to just begin to caramelize and turn a light golden brown. Gently begin to stir with a long-handled spatula, at this point slowly adding the vinegar while stirring gently (be careful as this is very hot and the smell will burn your nose). You want to make sure the sugar doesn’t seize. Finish with a touch of salt. Add your pitted cherries and remove from the heat, continue to stir a few times until the cherries begin to warm. Pour contents into a heat-safe container and cover, let rest on the counter until ready to serve.
To Serve
Fry the pommes Darphin until golden brown. Drain on paper towel and season with salt
Warm the asparagus ragú. This should be the consistency of mayonnaise. Coat the top of the pommes Darphin with a generous layer of the asparagus ragú. Remove cherries from the gastrique, and slice into six pieces each. Scatter atop the asparagus ragú. Finish with a few small leaves/pieces of mint. Place on the plate.
Sear pork tenderloin in a bit of bacon fat(just enough to coat the pan) until slightly charred on all sides. Brush the pork tenderloin with the cooking liquid and slice into medallions, (finish with a touch of sea salt if desired).
Place sliced pork beside the pommes Darphin. Finish the dish with a quenelle of crème fraîche, drizzle of gastrique and truffle pate around the plate.
Enjoy!
