The Blue Pig

Active: 30 minutes; Total: 4 hours; Serves: 12

Pork tenderloin	2  1-pound tenderloins
Pepper, freshly ground	2 teaspoon
Salt	2 teaspoon + ¼ teaspoon
Garlic powder	4 teaspoons
Blueberries, fresh	1 cup
Garlic; smashed,  minced	4 + 2 teaspoons
Thyme	7 to 8 sprigs
Honey	1 tablespoon
Balsamic vinegar	½ cup
Rice, rinsed	1 cup
Water	1 ½ cup
Butterfly-pea flowers	6 blossoms
Lemongrass purée	1 tablespoon
Pansy, fresh picked	Garnish

The Blue Pig:

1. Pat the tenderloin dry with paper towels.
2. Combine the pepper, 2-teaspoons salt, and garlic powder in a small bowl; rub the mixture all over the tenderloin.
3. Using a sous vide, preheat the water to 145°F; place each tenderloin in a separate foodsaver bag with two smashed garlic cloves and several thyme sprigs, seal, then cook them both for 3 to 4 hours. Let rest 15 minutes, then brown on all sides in a skillet over medium-high heat with oil.
4. Using an oven, preheat to 375°F; line a rimmed baking sheet with aluminum foil. Place the tenderloin on the baking sheet, and onto the center rack of the oven; bake for 20 to 30 minutes, until an internal thermometer reads 140°F to 150°F; rest for 15 minutes before cutting. 

Blueberry balsamic sauce: 

1. Combine the blueberries, garlic, honey in a small saucepan over medium heat. 
2. Mash the berries with the back of a wooden spoon to release the juices. 
3. Simmer 3 to 4 minutes, until the berries are softened. 
4. Add the balsamic vinegar, and simmer for an additional 10 to 15 minutes, or until the mixture is reduced and thickened. 

Blue rice: 

1. Beat the lemongrass stalk with a mallet, then tied it in an overhand knot. 
2. Place the rice, lemongrass, and butterfly-pea flowers in a small pot, add the water; bring to a boil, cover, and cook for 20 minutes. 
3. Let the rice rest for 15 minutes, fluff with a fork, and remove the lemongrass. 

Gussying up the pig:

1. Shape the rice onto a large serving platter with a crater in the center for the tenderloin. 
2. Slice the tenderloin into ¾- to 1-inch slices, and arrange in the center of the rice. 
3. Drizzle some of the blueberry balsamic sauce over the tenderloin, and serve the remaining with the dish. 
4. Garnish with flowers, and serve! 

Note: This is a work-in-progress for an upcoming color-themed dinner party. First attempt had the flavors but lacked the textures; might have been the meat thickness. Also, tried to dye the tenderloin in the sous vide by adding butterfly-pea flowers but was unsuccessful; it was a speckled sow. The sauce is addictive. Lastly, the forget-me-not flowers lacked any plate appeal as garnish. Second attempt: we baked one and used the sous vide on another tenderloin. I thought the baked was overcooked and was bland, and the sous vide was juicy and flavorful; however, James thought the baked was what his tastebuds expects, and suspects the sous vide version was undercooked. Non-jasmine rice worked better, and beware of overcooking the sauce.

Recipe from me having to figure out a “blue” dish for a color-themed dinner party.

Arugula salad with shaved aged gouda & satsumas

Shallot, minced	1
Vinegar, red wine	2 tablespoons
Vinegar, balsamic	Few drops
Oil, extra-virgin olive	1/3 cup
Salt
Pepper, freshly ground
Arugula	4 cups
Satsuma or other mandarin oranges, peeled, pith & seeds carefully removed, sectioned	3
Gouda, aged	¼ pound

1. In a small bowl, combine the shallot and vinegars; let stand for at least 5 minutes. 
2. Whisk in the oil, and season with salt and pepper. 
3. In a salad bowl, combine the arugula and mandarin sections. 
4. Drizzle the vinaigrette over the salad, and toss to coat evenly. 
5. Using a vegetable peeler, shave the cheese over the top. 

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.

Roasted Brussels sprouts with balsamic vinegar & honey

Brussels sprouts, halved, stems & ragged leaves removed	1 ½ pounds
Oil, extra-virgin olive	3 tablespoons
Salt, kosher	¾ teaspoons
Pepper, freshly ground	½ teaspoon
Vinegar, balsamic	1 tablespoon
Honey	1 teaspoon

1. Preheat to 425°F. 
2. Line a baking sheet with aluminum foil. 
3. In a large bowl, toss the sprouts with 2 tablespoons oil, salt, and pepper. 
4. Transfer to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes. 
5. Transfer sprouts in a bowl; add 1 tablespoon oil, vinegar, and honey, and toss to coat evenly. 
6. Taste and adjust seasoning, if necessary, and serve.

Green grape, duck & apple salad

Duck leg	1 pound
Salt	1 teaspoon
Pepper, freshly ground	½ teaspoon
Coriander, ground	½ teaspoon
Shallot, minced	2 tablespoons
Vinegar, balsamic	2 tablespoons
Grapes, green seedless, halve some for garnish	2 cups
Watercress, tough stems removed	2 bunches
Apples, granny smith, cored, thinly sliced	2

1. Remove the skin and fat from the duck leg; set aside. 
2. Place the fatty layer, skin side down, in a frying pan over medium heat. 
3. Cook, turning occasionally, until about ¼ cup fat is rendered, about 10 minutes. 
4. Discard the skin. 
5. Measure out 2 tablespoons fat; set aside.
   (Save remaining for another use.) 
6. Increase the heat to high. 
7. Season the duck leg with salt, pepper, and coriander. 
8. Sear until browned, about 3 minutes. 
9. Add the shallot, turn the duck, and cook on the other side for 3 minutes. 
10. Reduce heat to medium, and cook until the duck is rosy only in the center, 1 to 2 minutes. 
11. Transfer to a cutting board, and let rest. 
12. Add the reserved duck fat to the pan, and place over high heat. 
13. When the fat is hot and glistening, add ½ cup water, vinegar, and whole grapes to the pan, and stir to scrape up any browned bits on the pan bottom. 
14. Simmer until the liquid is reduced by half, about 2 minutes. 
15. Remove the duck meat from the bone, pour any collected juices into the pan. 
16. Arrange the watercress on a platter, and top with alternating chunks of duck and slices of apple. 
17. Pour the grape sauce over the top, scatter the halved grapes, and serve. 

Yield: 4
Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.