Taste Your Way Through Arlo Grey’s 2020 Guest Chef Series

Studio 512

They say you can’t have too many cooks in the kitchen, but our friends at Arlo Grey are here to prove that wrong. They’re hosting their 2020 Guest Chef Series here in Austin, where you can enjoy delicious dishes made by some amazing chefs from all around town. Chefs Kristen Kish and Michael Fojtase stopped by to show us how to make some gravy for their delicious smothered pork chops, and for dessert some banana cream pie!

Pork Chop Recipe

Escarole Puree
400 g Escarole
250 g Yellow Onion
50 g H20

  1. Cut white hearty ribs off leaves of escarole.
  2. Slice ribs and yellow onion.
  3. Cut escarole leaves to silver dollar size.
  4. In a small amount of grapeseed oil sweat yellow onion and escarole ribs to translucent.
  5. Add escarole leaves and water.
  6. Cook until tender.
  7. Spin in vitaprep adding ultra and xanthan.
  8. Pass and cool over large ice bath very quickly.

Cauliflower Gravy
500 g White Cauliflower
250 g Yellow Onion
300 g Biscuit Butter
600 g Heavy Cream
TT Black Pepper

  1. Melt biscuit butter in pan.
  2. Sweat cauliflower and yellow onion to translucent. No color. Be careful not to take it too far. Cauliflower will caramelize and turn brown.
  3. Add heavy cream and reduce by .25.
  4. Spin in vitaprep adding ultra and xanthan.
  5. Pass and cool.
  6. Season with lots of black pepper.

Burnt Biscuit Puree
850 g Yellow Onion
175 g Biscuit crumbs
50 g Garlic

  1. Sweat onion to falling apart and caramelized.
  2. Burn biscuit crumbs to black in salamander.
  3. Spin raw garlic, onion, and crumbs all together. Plunge constantly to break up all black particulates.
  4. Pass and cool.

Chop Brine
2500 g Water
250 g Salt
400 g Sorghum
100 g Garlic
250 g Onion
60 g Black Peppercorn
4 ea Lemon

Banana Cream Pies

Crust
170g Butter
100g Powdered Sugar
1/2 tsp Salt
1/2 tsp Vanilla
151g ap Flour
64g Shredded Coconut, toasted

  1. Add in salt and vanilla, then flour and coconut
  2. Press into prepared pan
  3. Bake until golden at 375 for about 15 minutes

Fillling
113g Butter, melted, split
198g White Sugar
302g Roasted Banana Puree 1 Tbsp Lemon Zest
1/4 tsp Fine Salt
269 Egg Yolks
38g Cornstarch

  1. Add half the melted butter with remaining ingredients to a large pot
  2. Cook on medium heat until thickened
  3. Add in remaining butter off heat
  4. Use immersion blender if it looks chunky
  5. Pour into baked crust and let set in the refrigerator for at least 1 hour

Sorghum Italian Meringue
2 egg whites
1/4 tsp cream of tartar
pinch fine salt
2 tbsp white sugar
2/3 cup sorghum
1 cup butter, tempered

  1. Whisk whites and cream of tartar in kitchen aid until medium peaks
  2. Stream in sugar
  3. Heat Sorghum to 241
  4. Stream into the whites with mixer running on low speed
  5. Increase speed and whisk until stiff peaks
  6. Add in butter 1 tbsp at a time

You can check out Arlo Grey’s Guest Chef Series happening at The Line Hotel on February 24th and March 30th. For more information call 512- 478- 2991 or go to www.TheLineHotel.com for more details.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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