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How ‘Bout Them Apples!

Chef Todd Pulsinelli of Restaurant August serves up a family favorite

Eugenia Uhl Photograph

Roasted Apple and Brussels Sprout Salad with Goat Cheese and Pecan Pork Crackling
 

Goat Cheese Spread

2 Granny Smith apples peeled, cored and cut into 6 slices
1 large yellow onion, peeled
and split
½ jalapeno, seeded
½ pound goat cheese
1 tablespoon honey
1 tablespoon water
1 tablespoon apple cider vinegar
salt and pepper

1. Heat oven to 450 F. Place onion, apple and jalapeno on a pan and roast for 15 minutes until the vegetables are browned and charred. Set aside to cool to room temperature.
2. Once cooled, place onion, apple and jalapeno into food processor and purée. When the vegetables are smooth, add goat cheese and honey. While blending these together, pour in vinegar and water to create a smooth sauce.
3. Season with salt and pepper
to taste.  
4. Reserve until serving.

Note: The goat cheese spread makes a delicious dip. Make a little extra and store leftovers for a fast, flavorful snack or appetizer alongside fresh apples, dehydrated fruit chips or whole grain toast points.
 

Dressing

¼ apple cider vinegar
½ cup canola oil
1 tablespoon honey
Salt and pepper

1. Combine vinegar and honey in a medium bowl. Drizzle in oil while whisking until combined. Season with salt and pepper to taste and reserve until serving.
 

Pecan Pork Crackling

1 bag of store-bought pork rinds
½ cup pecans toasted

1. Mix together pecans and pork rinds in food processor. Process until mix is crushed. Reserve for serving at room temperature.
 

Salad

4 Granny Smith apples
(cored but not peeled)
½ pound radish
1 pound Brussels sprouts (cleaned and split)
2 cups water
Juice of two lemons
1 tablespoon olive oil
Salt

1. Heat oven to 450 F.  In mixing bowl, toss Brussels sprouts in oil and salt and then place in oven for 10 minutes. Set aside.
2. Combine lemon juice and water. Slice Granny Smith apples and place in lemon water to keep apples from turning.
3. Slice radishes and place in ice water to keep crisp.
4. Smear 2 tablespoons of goat cheese spread on each plate.
5. In a large mixing bowl, mix sliced apples, radishes, roasted Brussels sprouts tossed with apple cider vinaigrette and place on plate atop goat cheese spread.
6. Sprinkle salad with crackling.
Yield: 10 salads

Made from the best of fall’s bounty, this sophisticated southern salad is family favorite for Chef Todd Pulsinelli, executive chef at Restaurant August. Serve alone for a light weeknight supper or alongside roasted pork or quail at a holiday feast.

Born in Germany and raised in Ohio, Pulsinelli began cooking in local kitchens at a young age and has spent nearly a decade working with Besh Restaurant Group at Domenica, American Sector and Besh Steak. He resides in Mid-City with his wife Elizabeth and son Hank.

 

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