Pictured above is Chef Michael Hannaghan’s glazed Carlton Farms pork shoulder with toasted farro, pickled vegetables, pork tongue pastrami and red wine vinegar pan sauce.  I love the presentation here.  Pork shoulder is typically served shredded because of  its falling-apart tender texture, but Chef Mike creates a much cleaner look through the use of caul fat. The shoulder is cooked sous vide, chilled thoroughly, then portioned into perfect cubes.  The meat is then wrapped in the caul fat so that it will hold together when warmed and glazed at the pick up.  This dish is amazingly good, a great showcase of local pork.  Below is one of my latest dessert creations, the chocolate bomb.  I use a flour-less chocolate cake which has been cored, filled with salted caramel and then glazed with tempered milk chocolate.  Served with blood orange ice cream, it’s decadent richness speaks for itself.

This entry was posted on Monday, February 22nd, 2010 at 12:50 pm and is filed under Chef Mike Hanaghan, by Jeff McCarthy, on the menu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.