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Export 24 ingredients for grocery delivery
Step 1
Season Pork with oil, salt, and pepper.
Step 2
Sear on all sides until browned
Step 3
Remove pork from pan
Step 4
Add in shallots and garlic with a bit more Avacodo oil. Cook until translucent
Step 5
Deglaze pan with calvados and flambé to burn off the alcohol
Step 6
Add in stock and reduce by half. Add in mustard and cream and reduce until nape.
Step 7
Season with salt and finish with butter.
Step 8
Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ tsp. of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the Yukon potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes.
Step 9
Drain the Yukon potatoes, set aside some of the cooking water.
Step 10
Blend the cream and butter in a small saucepan over medium heat and bring to a simmer.
Step 11
Place the Yukon potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream and butter mixture and mix with a wooden spoon. If the Yukon potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like or use a hand mixer for a smoother texture.
Step 12
Season to taste with salt and pepper and set aside to keep warm.
Step 13
Peel apples and remove the core
Step 14
Cut into rings
Step 15
Add half of the brown sugar into a nonstick pan & cook until melted
Step 16
Deglaze with apple brandy
Step 17
Return to flame add remaining brown sugar cinnamon stick, clove, star anise and butter
Step 18
Cook until the sugar has melted and has a caramel sauce consistency
Step 19
Finish with a little more butter
Step 20
Use Mandolin to cut red cabbage and red onion into thin strips
Step 21
Heat medium saucepan with a tablespoon of avocado oil
Step 22
Sweat the cabbage and Onion
Step 23
Add seeds, vinegar, wine and juice
Step 24
Cook on low until there is a little liquid
Step 25
Season to taste with salt and finish with butter
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