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Palette de Porc à la Diable à l'Alsacienne

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TasunkaWitko View Drop Down
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    Posted: 08 December 2017 at 11:57
Palette de Porc à la Diable à l'Alsacienne
Alsatian Pork Shoulder Roast with Mustard

I first came across this concept by way of a fleeting comment somewhere on social media made by a French or Alsatian chef. The name of the dish intrigued me, and I looked it up. Literally translated, it means "the paddle to the devil;" however, I knew from previous reading that the reference to the devil implied that the dish had a bit of spice to it. I set out to learn what I could about this interesting dish; however, there wasn't too much.

"Pallette: translates literally as "paddle," but refers to the shoulder blade roast of the pig; this is commonly referred to as the "Boston Butt" in the USA.

In general, it looks like the pork is slathered with good, hearty mustard and then braised in a beer that is on the lighter side of the spectrum, although white Alsatian wine is sometimes used or added. The dish is generally seasoned with salt, pepper, thyme and a bay leaf or two. Some versions have aromatics added, such as onion and carrot. It appears that creamy mashed potatoes, with fried onions added, are a traditional side to this meal.

This recipe looks to be a fairly typical and traditional platform for the dish, and I intend to try it, along with some of the additions mentioned above. I am posting this recipe in its original French as well as the translation via Google, which may or may not be very good.

NOTE - the photo below appears to be of a pork loin, rather than a shoulder roast; however, I have been assured by several sources that the "palette" does indeed refer to a shoulder roast. This makes sense, as the shoulder bone rather looks like a "paddle."

In any case, I am pretty sure that the roast I have in the freezer - from a locally grown and processed pig - is actually the picnic roast, which is the lower portion of the shoulder; consequently, that is probably what I will end up using.

Quote Palette à la diable à l'alsacienne



Préparation - 10 min
Cuisson - 1 h 30 min

Ingrédients pour 6 personnes

1 palette de porc ficelée
4 cuil. à soupe de moutarde forte
1 cuil. à soupe de graines de moutarde
30 cl de bière blonde
1 feuille de laurier

Etapes de préparation

Préchauffez le four th. 6 (180 °C).

Posez la palette dans un plat à four et badigeonnez-la généreusement de moutarde. Parsemez de graines de moutarde. Versez la bière dans le plat. Ajoutez la feuille de laurier.

Enfournez 1 heure 30 en arrosant régulièrement la viande de son jus de cuisson.

Une fois la viande bien colorée, si le temps de cuisson n’est pas à son terme, couvrez-la d’une feuille de papier d’aluminium.

Sortez la palette du four et servez chaud ou froid, avec une purée de pommes de terre.


[Google Says:]

Preparation - 10 min
Cooking - 1 h 30 min

Ingredients for 6 people

1 pallet pig tied
About 4 tablespoons mustard
About 1 tablespoon mustard seeds
30 cl of lager (about 1 bottle)
1 bay leaf

Preheat the oven to 180 degrees C (350 degrees F).

Place the roast in a baking dish and brush generously with mustard. Sprinkle the mustard seeds on the roast. Pour the beer into the dish. Add the bay leaf.

Bake 1 hour and 30 minutes, basting the meat regularly with its cooking juices.

If the cooking time is not an end when the mat obtains a good colour, cover it with aluminum foil.

Remove the roast from the oven and serve hot or cold, with mashed potatoes.

http://www.cuisineactuelle.fr/recettes/palette-a-la-diable-a-l-alsacienne-210788
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2017 at 08:11
Ron, 

Magnificant  !   The introduction and name of the dish is amazing too ..  

It is called:  Asado de Cerdo de La Paletilla in  Spanish ..


Looks a bit like a porc roast  Tenderloin ..  


Definitely a winner surely ..  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2017 at 17:22
Is there anything special that makes it "Strong mustard?"
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2017 at 10:18
Hi Melissa -

I think that any mustard you prefer would work very well.

In my mind, I see a robust, stone-ground, Dijon-type mustard; however, that is just an impression I have, and I am sure that if you would rather have something on the lighter side, that would be just fine.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2017 at 14:44
My research turned up another recipe from a French blong, with very slight variation. I am posting it here for comparison in both French and English.

Quote Palette à la diable

Un bon plat roboratif généralement associé à l'Alsace, qui s'accompagne traditionnellement de pommes de terre sautées.



"à la diable" évoque une sauce relevée, qui brûle... ce qui n'est pas vraiment le cas de la palette à la diable, puisque la moutarde perd de son piquant à la cuisson.

Ingrédients (pour 6 personnes):

Palette de porc à la diable:

800 g de palette de porc demi-sel
150 à 200 g de moutarde forte (pas besoin de prendre une moutarde de luxe ou à l'ancienne)
1 crépine
1 bouquet de persil
10 cl de vin blanc
10 cl de bière

Pommes de terre sautées:

800 g de pommes de terre
100 g de lard fumé
poivre

Etalez la crépine sur le plan de travail. (J'ai commandé la mienne chez mon charcutier).

Lavez et ciselez le persil.

Tartinez une face de la palette avec de la moutarde, à l'aide d'une cuillère à soupe. Parsemez de persil. Retournez cette face contre la crépine, et achevez de tartinez toute la surface de la palette avec la moutarde. Parsemez de persil.

Refermez la crépine sur la palette. Coupez l'excédent de crépine.



Enfournez dans un grand plat avec couvercle, dans un four préchauffé à 220°C.

Au bout de 10 min, arrosez de vin blanc et baissez la température à 200°C. Laissez cuire 50 min.

Retirez le couvercle du plat, arrosez la palette de bière et laissez cuire à découvert à 180°C pendant 15 min.



Pendant ce temps (environ 30 min avant la fin de la cuisson de la palette), préparez les pommes de terre. Lavez-les, épluchez-les et coupez-les en lamelles épaisses.

Dans une poêle, faîtes revenir les lardons jusqu'à ce qu'ils aient rendu leur graisse. Réservez-les et remplacez-les par les pommes de terre. Laissez cuire à couvert jusqu'à ce que les pommes de terre soient tendres. Remettez alors les lardons.

Servez chaud, en découpant pour chacun une ou deux tranches de palette, avec une cuillerée de la sauce moutarde qui s'est formée, et des pommes de terre sautées.



http://cc-cuisine.blogspot.be/2013/02/palette-la-diable.html


Here it is, with English translation provided by Google:

Quote Palette to the devil

A good and invigorating dish generally associated with Alsace, which is traditionally accompanied by fried potatoes.



"à la devil" evokes a raised sauce, which burns ... which is not really the case with the devil's palette, since mustard loses its zest to cooking.

Ingredients (for 6 people):

Palette of pork with devil:

800 g half-salt pork palette
150 to 200 g of strong mustard (no need to take a luxury mustard or old-fashioned)
1 strainer (Ron's note: this should read as "caul fat."
1 bunch of parsley
10 cl of white wine
10 cl of beer

Fried potatoes :

800 g potatoes
100 g smoked bacon
pepper

Spread the strainer on the worktop. (I ordered mine at my butcher's shop).

Wash and chop the parsley.

Spread one side of the palette with mustard, using a tablespoon. Sprinkle with parsley. Turn this side against the strainer, and finish spreading the entire surface of the palette with mustard. Sprinkle with parsley.

Close the strainer on the pallet. Cut off the excess strainer.



Bake in a large, covered dish in an oven preheated to 220 ° C.

After 10 minutes, sprinkle with white wine and lower the temperature to 200 ° C. Cook for 50 minutes.

Remove the dish lid, sprinkle the beer pallet and cook uncovered at 180 ° C for 15 min.



During this time (about 30 minutes before the end of cooking the pallet), prepare the potatoes. Wash them, peel them and cut them into thick strips.

In a frying pan, sauté bacon until they have browned. Reserve them and replace them with potatoes. Cook covered until the potatoes are tender. Then put back the bacon.

Serve hot, cutting each one or two slices of palette, with a spoonful of the mustard sauce that has formed, and fried potatoes.



http://cc-cuisine.blogspot.be/2013/02/palette-la-diable.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 December 2017 at 16:41

Definitely looks wonderful ..   


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