Nov 24, 2015 >> HAMMIN’ UP THE HOLIDAYS WITH CHEF DEVON QUINN
What better way to spread holiday cheer than with a delicious dish that’s easy to prep and totally shareable—and did we mention delicious?! We rustled through the recipe box of Chef Devon Quinn, the talented tastebuds behind Paramount Events, for a one-plate wonder perfect for holiday festivities. The result? Serrano ham wrapped pork tenderloin atop whipped mashed potatoes and sprinkled with brightly colored seasonal vegetables. We knew you’d like that.
Devon is no stranger to mastering flavors for special gatherings. As Executive Chef at Paramount Events, he creates custom catering menus for events around the city and knows just the right tips and tricks to take something basic and make it memorable. “There are some really great spices out there–zaatar, smoked paprika, togarashi, ras el hanout, and yellow curry paste,” explains Devon. “Pan roast cauliflower in olive oil, add some whole chilies. Allow them to blister and then dust with zaatar.” So there you have it, how to—literally!—spice up your life.
CHEF DEVON QUINN SHARES A HOLIDAY RECIPE >>
Watch above and learn as Chef Devon Quinn assembles the serrano ham wrapped pork tenderloin dish—a simple recipe that can be shared by many and is as tasty as it looks. When cooking, Devon suggests pan roasting with a heavy bottom skillet, like carbon steel or cast iron. And the right spice for this dish? “CCC: caraway, cumin, and coriander,” says Devon. “We always use whole spices, and toast them in a hot dry sauté pan until fragrant then buzz up in a spice grinder. Dust [roasted carrots] with CCC, and drizzle with a small amount of honey.”
Serrano Ham Wrapped Pork Tenderloin with Yukon Gold Potato Puree, and Seasonal Vegetables
Pork tenderloin / ½ lb. Serrano Ham / Kosher salt & freshly ground black pepper
Season tenderloin with salt and pepper. Wrap tightly and evenly with Serrano ham. Refrigerate for at least 1 hour to let the salt adhere the ham to the tenderloin. In a heavy bottomed pan, under medium heat, evenly brown and render the ham. Finish cooking in a 325 degree oven until cooked to medium, about 8 minutes.
2 lbs. Yukon Gold potatoes, equal sized / 6 oz. heavy cream / 6 oz. unsalted butter, diced
Cover potatoes in a pot with cold water. Bring to a low boil and cook until tender. Heat the cream up to a simmer, being careful not to scorch. While hot, remove the potato skins with a kitchen towel, pass through a food mill and a tamis. Place back onto stove under low heat, add the hot cream and cold butter to the mashed potatoes. Using a heat resistant spatula, incorporate the butter and cream without over working. Season with kosher salt to taste, and hold in a hot water bath until ready to serve.
8 oz. brussels sprouts / 8 oz. broccolini / 8 oz. baby carrots / 4 gallons of rapidly boiling water with the salinity of the ocean / 4 oz. butter / 2 oz. reduced chicken stock
Blanch brussels sprouts and broccolini separately for 45 seconds each, and carrots for 1.5 minutes. Immediately plunge into an ice bath to avoid overcooking. When ready to serve, heat chicken stock in large sauté pan and emulsify the butter in, creating a glaze. Add the vegetables and toss until coated and cooked through.
For more inspiration or to book Chef Devon Quinn and team for a Holiday event, visit ParamountEventsChicago.com