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Lansdowne Resort Utilizes Peach Relish for the Destination Dish for August

Lansdowne Resort specializes in Farm-to-Table concepts with an overall philosophy to provide the freshest ingredients from the surrounding Virginia countryside. That means using products from local vendors and farms. To incorporate August's Destination Dish of peaches into a recipe you can easily prepare at home, Chef Bryan Strevig created a wonderful dish and a true Southern favorite - a Grilled Pork Chop complimented with Collard Greens, Bacon, Green Tomato and a savory Peach Relish. The dish is combined with a braised pork shoulder in Root Beer atop a Waffle with Horseradish Slaw. The pork comes from Fields of Athenry, and the peaches are from Great Country Farms, both located near Leesburg, Virginia.

This is a featured menu item at On The Potomac restaurant at the resort as part of the 2nd Annual Farm-to-Fork Loudoun celebration through August 5. However, this incredible dish will be available at OTP for the entire month.

Grilled Pork Chop, Collard Greens with Bacon, Green Tomato and Peach Relish

 Pork Shoulder Braised in Root Beer atop a Savory Waffle with Horseradish Slaw

 Serves 4

4 Pork Chops (about 1 inch thick)
Salt and Pepper

Collard Greens
3 bunches Collard Greens                           
2 cups Chicken Stock
1 ea White Onion, diced                               
2 oz Cider Vinegar
4 oz Diced Bacon                                             
Salt to taste

Green Tomato and Peach Relish
1 large Green Tomato, diced    
1 tbsp Extra Virgin Olive Oil
2 ea not to ripe peaches, peeled, pitted and diced                          
1 tbsp chopped Fresh Parsley
2 Scallions (slice thin)                                                                                   
Salt and Black Pepper to taste

Braised Pork
5 lbs.  Boneless Pork Butt or Pork Shoulder              
1 large White Onion, ½ inch dice
1 large Carrot, ½ inch dice                                            
3 quarts Root Beer
4 stalks Celery, ½ inch dice                                          
1 quart Beef Stock

Savory Waffle
2 Whole Eggs                                    
½ cup Butter
2 cups All Purpose Flour                               
1 tbsp Sugar
1.5 cups Milk                                    
4 tsp Baking Powder
¼ cup Sour Cream                           
¼ tsp Salt

Horseradish Slaw
1 small head Green Cabbage, thinly sliced
2 small Carrots, shaved
½ cup Mayonnaise
1 tbsp Horseradish
¼ cup Apple Cider Vinegar
Salt and Pepper

Pork Chops
Season with salt and pepper and set aside until ready to grill to desired temperature.

Collard Greens
Saute the bacon until all of the fat is rendered out. Add the onions and sweat for 5 to 7 minutes.  Add the collards and chicken stock and season with a pinch of salt. Cook the collards for about an hour or until tender,  and finish with salt and the cider vinegar.

Green Tomato and Peach Relish
Mix all ingredients together. Taste and adjust seasoning as necessary. Allow to become room temperature before serving.

Braised Pork
Heat a large stainless steel pot; season pork and sear on all sides. Remove pork from pan and add the vegetables and caramelize for 4 to 6 minutes. Deglaze the pan with the root beer and beef stock and stir to remove anything from the bottom of the pan. Place the pork into the liquid and allow to simmer for 1 to 2 hours or until fork tender. Once tender, remove the pork and allow the liquid to reduce until it coats the back of a spoon. Pull the pork and strain the liquid over. Reheat and serve atop the waffle.

Waffle
Whisk all ingredients together until smooth. Place into a waffle machine and cook for required time; roughly 2 to 3 minutes.

Slaw
Mix all ingredients together, taste and adjust seasonings as necessary.


To assemble:
Once everything is prepared, place the braised pork on the waffles with the slaw on top. Pork chops and collard greens may be served separately.

 

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