Today was another success in my mind. I showed up ten minutes early, ready to work and get right into the dish that I had begun to prep last night: pork tenderloin with a mustard rub. I roasted the pork on a mirepoix of vegetables and caramelized the onions that I had chopped last night. While that was roasting, Nate and I discussed another dish that I could prep for the lunch line, as there had been a minor miscommunication that was completely my fault, but it was no big deal. I decided to do a broccoli with brown garlic sauce. I honed my paring knife skills, chopping away at about forty heads of broccoli, all the while maintaining a watchful eye on my onions and pork. Once the pork hit a temperature of 140 degrees Fahrenheit, I took it out and took the juice and vegetables to make what I called a bootleg demi-glaze (highly reduced espagnole sauce). The version Nate assisted me in creating was made up of pork fat and vegetables. It all came together pretty quickly as I roasted some asparagus to add a little bit of color to the meal. I then went out on the line and carved for the passerby's as they went through. Overall, I was pretty happy with how the meal turned out. Next time, I would have added another vegetable to the meal, as the color in the final presentation was a little bit drab. I also would have added more rub and spices to the pork, as that flavor was slightly lacking. Otherwise, I was pretty happy with everything else. The sauce turned out great and is a very versatile and easy option for a more complex and flavorful gravy. Although the primary focus was the meal, I felt the dynamic in the kitchen, for me improve quite bit. I felt a lot more comfortable with the people and a willingness to join the conversation. Tomorrow I plan to make a mushroom and mascarpone risotto.
Time: 10:00 p.m.
Hours Worked: 7:50 a.m. - 11:53 p.m.
Total Hours Worked: 10:03
It was so good.
ReplyDeleteWay to go, Daniel! Your meal was delicious and I love reading your food analysis.
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