June 07, 2006

Chef du Jour

Chef Greene attended Sullivan County Community College in Liberty, N.Y., where he studied the Culinary Arts. Born in Southampton, he got his first taste for the business living above his family's Mexican restaurant. By the age of 14, Greene was already working "the line." "I loved the action, sending out the food, creating new things to make and just learning how the kitchen worked," he says. Later, Greene joined the staff at a local fish market and learned the basics about fish butchery and proper fish handling.

He began his restaurant career at Canyon Road in Southampton, a Southwestern-themed restaurant. Greene later went to cook at Barristers where he worked for five years. It was at Barristers that he began managing the night shift, creating all of the specials, soups, and assisting the chef with ordering and product control. Now at the helm of JLX Bistro's kitchen, Greene continues to come up with innovative and scrumptious dishes.

Pan-Roasted French Cut Pork Chop Stuffed With Shitake Mushrooms and Spinach Over Basil Mashed Potatoes With White Wine Demi-Glace

Stuffing recipe:

1 shallot minced

3 cloves garlic minced

1 cup julienne Shitake mushrooms

2 cups chopped fresh spinach

1 cup white wine

1 cup grated parmesan cheese.

1 Tbs. each salt/ pepper

In a large skillet, sauté shallot, garlic and mushrooms until golden brown. Deglaze the pan with white wine and reduce by half. Add spinach, Parmesan cheese, salt and pepper. Cool.

Pork recipe:

Buy four French-cut pork chops from your local butcher and cut a pocket in the chop near the bone using a small paring knife. Fill chop with stuffing. Sprinkle on salt and cracked black pepper and sear on an oiled hot skillet until golden brown on both sides. Drain off any remaining oil and finish in oven at 400 degrees for about 10 minutes.

Basil mashed potatoes:

Prepare traditional garlic mashed potatoes and add 1/2 cup chiffonade basil.

Sauce recipe:

Remove pork chops from skillet and let stand.

Add 1 cup white wine, reduce by half and add 1 cup veal demi or beef demi-glace and reduce. Remove from heat and add 2 Tbs. whole butter and 2 Tbs. chopped parsley. Add salt and pepper to taste.

To Plate:

Arrange mashed potatoes in center of plate as tall as possible and lean chop on potatoes, bone side-up top with sauce and garnish with mache.

Serves four people.

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Gurney's Inn