🐖 Grilled Pork Chop 🐖
🍒 Luxardo Maraschino Cherry Demi-Glace 🍒
🥬 Baby Bok Choy 🥬
The inspiration for this dish came from a new restaurant in my old stompin’ grounds. If I were still living in LA, I would definitely be dining down at the Port of Los Angeles regularly as Chef Dustin Trani’s food is fabulous!
Trani’s Dockside Station posted a mouthwatering image of their “Tomahawk Pork Chop with a Cherry Demi-Glaze” on Instagram. Having pork chops in the refrigerator, it took but a second to decide to make my own version here in Las Vegas. I also had a jar of Luxardo Maraschino Cherries and bottle of Luxardo Liqueur in my bar, and veal demi-glace in the pantry.
Luxardo Maraschino is a liqueur distilled in Italy from the leaves, pits, stems and skins of sour marasca cherries. It is not overly sweet and has an almond-like, subtly bitter complex cherry flavor. Luxardo Cherries are candied cherries soaked in Luxardo marasca cherry syrup, and they are sweet. I add a small amount of all three of these components to veal demi-glace just before serving to make an intriguing sauce for the smoky tender pork chops. And the no-brainer pairing for this dish was a merlot, seductive & velvety, iconic Duckhorn Merlot.
The meal was delightful. Thanks for the inspiration, Chef! Best wishes for super success with your new place!
(Read more about the Chef and my interpretation of another of his wonderful dishes exactly a decade ago, “Truffle Scented Tortellini, Veal Reduction” here).
Grilled Pork Chop, Luxardo Cherry Demi-Glace Recipe
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The Port of Los Angeles Area Brunch Scene
Gone are those kitschy restaurants and funky shops that once lined the docks of the busiest port in the country. The entire Ports O’ Call Village was recently demolished…with bulldozers, and it was painfully traumatic for the locals. But it will be a good thing in the end (we hope) because by 2020 the old fish joints will be replaced by a mega development of glossy restaurants and high-end shops called the San Pedro Public Market.
In the meantime, here are five places to enjoy brunch now, perhaps while waiting for your cruise ship to sail from the iconic Port of Los Angeles.
Enjoy Brunch Now
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Truffle Scented Tortellini, Veal Reduction
Beech Mushrooms, Olive Oil Toasted Bread Crumbs, Crispy Sage Leaves
Chef Dustin J. Trani is the Executive Chef at J. Trani’s Ristorante in San Pedro as well as DOMA in Beverly Hills. Earlier this year, Chef Trani was well-deservedly named as one of the Top 5 Rising Chefs in the U.S. by Gayot Magazine. On June 6th J.Trani’s Ristorante hosted their first wine dinner.
It was an extraordinary meal. With nearly three decades of dining in San Pedro, I can confidently declare that this meal was the best served in our town. Ever. Chef Trani paired a five course menu with wines from Napa Valley’s Franciscan Estates. Every element of every dish had a purpose, each in perfect balance. He deftly orchestrated a symphony of wine and food. It was an absolute pleasure to experience the Chef”s passion and commitment to perfection first hand.
My version of the Chef’s pasta course is simplified, to say the least. Where the Chef studied pasta making in Italy, I bought packaged cheese tortellini from Trader Joe’s. Where undoubtedly, the Chef simmered his veal stock in an hours-long process, I purchased French Demi-Glace from Whole Foods Market. My recipe is an everyday version of that extraordinary plate served at the outstanding wine dinner.
Continue reading “Inspired by Chef Dustin Trani: Truffle Scented Tortellini, Veal Reduction”