Cooking, Recipes

Maple Sausage Pate-Stuffed Pork ‘Wellington’

November 27, 2015
Deveraux Cocktail

This is a dish that I look forward to making as soon as the busy summer season comes to an end in Maine. You will find this on my fall menu or on my dining room table at home. For me, the pork and apples represent fall in Maine and what better way to complement them than with sweet potatoes and cider?

You will notice that this is not your traditional Wellington. The traditional Wellington dates back to the 1800s, when Arthur Wesley was named the first Duke of Wellington after he defeated Napoleon. There is much debate over who gets credit for this iconic dish and why it was created in the first place.

France, England, Ireland and Africa have all been named as the country of origin. And no one can decide if the dish was created because beef was the duke’s favorite dish or if it’s because the finished dish has an uncanny resemblance to a classic Wellington boot. Furthermore, the original ingredients are called into question.

Most believe that the dish started simply, beef tenderloin wrapped in a basic flour and water dough. It wasn’t until much later that the more complicated puff pastry was thrown in the mix. Then, somewhere along the line, chicken liver pate was added as a surround of the tenderloin. If you’re lucky, you may even end up in an establishment that surrounds the tenderloin with foie gras.

Deveraux Cocktail

With this dish I use the term “Wellington” very loosely. I have taken the beef out of the equation and introduced pork tenderloin. The chicken liver pate is switched out for a maple sausage pate and I use apples to balance out the entire dish. Enjoy.

 

PREP TIME 1 HOUR 30 MINUTES

SERVES 2 -4 PEOPLE

 

INGREDIENTS

1 trimmed and seared pork tenderloin

4 ounces ground pork sausage

1 sheet puff pastry

1 tablespoon cream cheese

1 tablespoon maple syrup

2 sweet potatoes quartered

1 ounce Kahlua

2 tablespoon whole butter

2 tablespoon roasted pecans

2 cups apple cider

1 apple, peeled and diced

¼ cup diced red pepper

1/8 cup diced red onion

4 tablespoons honey

1/8 cup apple cider vinegar

1 scallion, chopped

2 tablespoons vegetable oil

Pinch of cinnamon

Pinch of nutmeg

1 egg beaten

3 tablespoons flour

 

FOR THE PATE

On low heat, sauté the sausage until just cooked through. With a slotted spoon remove sausage from the pan and combine with salt, pepper, cream cheese and maple syrup in a household food processor. Blend until smooth.

 

FOR THE WELLINGTON

Place puff pastry sheet on floured surface. Place pork tenderloin at the bottom of the sheet and cover with sausage pate. Fold the top of the pastry over the meat and cut away access pastry leaving enough of an edge to crimp with fork. Place wellington on greased pan and brush with egg wash. Bake for 40 minutes in a 300 degree oven or until the pastry is golden brown and glossy.

 

FOR THE SWEET POTATOES

Boil sweet potatoes until fork tender. Drain well, and in same pot combine butter, salt, pepper, Kahlua and roasted pecans. Whisk until smooth and creamy.

 

FOR THE CHUTNEY

In a heavy bottom pan bring oil to its smoke point. Add onions and peppers and let sweat for 1 minute.  Still on high heat, add apples, vinegar, honey, cinnamon and nutmeg. Reduce the liquid by half and remove from heat. Add scallions and salt and pepper to taste.

 

FOR THE CIDER JUS

Reduce cider in a heavy bottom pan until it coats the back of a spoon and remove from heat.

 

TO PLATE

Pile sweet potato puree in the middle of a serving platter. Slice wellington into 4 pieces and spread around the sweet potato. Garnish with apple chutney and ladle the cider jus over the entire meal.

Cooking

5 Thanksgiving Stuffing Recipes that Will Make Them Drool

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So, how early is too early to begin planning Thanksgiving dinner? Halloween? Maybe August is a bit too early? In our family, it’s never too early to start planning. We live for the holidays that call for a large, buy-new-pants meal.

Everyone gets involved. My brother rocks the kitchen, putting me to shame with his skills. My niece and nephew are in charge of everything sugar-related, and I like to take some Thanksgiving table staples and put my personal spin on them.

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Cooking, Recipes

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One of the best things about living and cooking in Maine is the availability of fresh seafood.

The poor souls who live inland can’t make a quick run to the docks to pick up the day’s catch for dinner. They don’t get to watch the coast thrive due to the families that work tirelessly to bring you a top-notch product while at the same time being committed to environmental sustainability.

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Roasted Garlic Stuffed Beef Tenderloin “au poivre” with Bleu Cheese and Chive Polenta Frites

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Deveraux Cocktail

I can’t express enough how much I love experimenting in the kitchen. The classics are great, but we have so much more knowledge about food and flavors today than we did 50 or 60 years ago.

Chefs are experimenting with flavor combinations that would have been laughed at even a decade ago. And the results are delicious. The recipe below is a play on an old classic that we brought back to life with bleu cheese and polenta.

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It is already getting chilly at night here and more than once I have found myself reaching for a long-sleeved shirt over my usual polo shirt. Soon the leaves are going to change colors, Mine Oyster is going to start winding down for the season, and fresh apples of every variety are going to be available in every corner of the state.

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And I cook. I cook until the sun sets over the water and often well into the night. I love it. Every second of it. I must look like a crazy person to the outsider with a silly grin plastered across my face as I as come close to burning off my eyebrows in an attempt to get the perfect char on lobster tails.

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Cooking, Uncategorized

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Some folks who don’t have the distinct advantage of living in Maine, though, are intimidated by lobster. I guess it’s understandable when a dish looks like the bad guy in Alien and requires special tools to eat. But it would really be a shame to visit Maine and not eat lobster the plain and simple way, so I am going to give those folks a hand with this guide to enjoying this superb treat.

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