Chef Rick shows us how to make Perry's Pork Lasagna recipe, which can be created at home with leftovers from Perry's Famous Seven-Finger-High Pork Chop.
Hello and welcome to another statement of cooked like the pros presented by US Foods and the North Carolina Department of Agriculture on w. R a l dot com I'm chef Rick Moonen, Master Development shell for Paris restaurants. And if you've ever been to Perry Steakhouse in Crabtree Terrace, you know that are seven finger high signature Pork chop is very, very generous, and you're most likely gonna have some pork leftovers today. I want to show you how we utilize the pork chop leftovers to make the customer favorite pork lasagna. First, let me go over the main ingredients for you. Here we have chopped shallots, garlic, eggplant, mixed bell peppers, zucchini and carrots. So what I've done here is I've had a good amount of extra virgin olive oil thing. I sauteed the shallots and I fry the eggplant for a minute, and then I added the garlic, zucchini, mixed bell peppers and carrots. I'm gonna cook until there's through their mostly tender. Now, I'm also gonna season this with a little bit of red chili flakes and some dried oregano. Okay, so now you have all this olive oil in the pan and you wanna add tomato paste. What I do is I cut the top and the bottom of the can so you could easily push out your tomato paste into your your pan and start to fry it. Frying the tomato paste is really, really important. It takes out the bitterness it develops, um, richness. So while that's cooking over a high heat, I'm gonna show you how to cut up your leftover pork chop in Perry's Now you could grind it, but most people don't have a grinder at home. So what I'll do is I'll just slice it really thin while it's cold into slices. And it doesn't matter which way you do it because you're gonna dice it up really, really fine, dice it into smaller pieces that you possibly can lead the fact pieces in there as well because they melt down and become really, really tender edge of pork chop. Hold that in as well. Okay, so here's where you want to season it. So I have a mixture of salt and pepper right here that I'm a season it pretty pretty aggressively in. I'm gonna add some chopped tomatoes out of our container. Here, pull me is a brand that I like to use. Bring us to a simmer and come for about 10 minutes. So, while this is cooking, let me show you that would goto cheese mixture. That's another one of our layers. Okay, we're coat the cheese right here. We're gonna add some chopped spinach, just frozen spinach. You squeeze all the juice out of it, you chop it up just to give it a nice color and texture and flavor. Okay, so one egg that's been that's been mixed really well with a fork, a couple of cups of Parmesan cheese. Now this will get mixed together. And then what I like to do to make it easier is to put this entire mixture into a disposable plastic pastry bag which can get online. Don't forget those season, and we got the mixture with some garlic salt generously on some black pepper to give us some kick. So let's build our lasagna. First thing you need is yeah, your mold. Whatever you gonna do, I'm using a clear glass mold. Put a little bit of the sauce down on the bottom and add a little bit of extra virgin olive oil. This is basically just to keep it like the lubricate the bottom. So it's an easy release. All right. Now you take your take your lasagna noodles, you start to build your lives on you for cross. In this case depends on the size of your That's too long. So take your knife. Just kind of cut it both. Mhm, this place right in. If they break a little bit, it doesn't matter. No one's going to see that. So now this is where the ricotta mixture goes on top. Next. Basically, you want to use a half of your recut the mixture on this layer. Then you just start to press it down with a spatula, getting even layer for cut the cheese. So once you've smooth the ricotta mixture out in a very even layer, next you add a nice, generous amount of drying mozzarella that's been shredded. Then we had more of the sauce mixture. So once you spread your sauce out mozzarella mixture, now you're gonna have half of the basil that's in the recipe all over the top way. Start all over again. Another layer of the lasagna noodles. If you started down here with the noodles last time start up top. So on on top of that layer of lasagna noodles, you put another layer of the ricotta cheese. Flatten it out really nicely. Mozzarella cheese, some more of the sauce, more basil. Another layer was on the news. Now, to top it off, we had remaining sauce the rest of the mozzarella cheese good, even layer Parmesan over the whole top. All this will melt. So then what we do next is we take a aluminum foil. We tent this whole thing over very loosely. You put in a 375 degree oven 40 minutes after 40 minutes, were removed the aluminum foil and allow the cheese that's now melted after 40 minutes to caramelize and turn into a nice brown, beautiful layer. So you end up lasagna just like this. We hope that you enjoy this video, and you can get this recipe on Perry's restaurants dot com. Backslash Pork recipes backslash, Lasagna. We have several recipes for great ideas for your pork leftovers from Perry's restaurants. Thank you very much and have a great day
January 19, 2021 at 08:55PM
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Cook like the Pros: Perry's Pork Lasagna - WRAL.com
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