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Are you ready for some Criac?!
Pork features strongly in the cuisine of Ireland, whether served fresh or cured. In this dish, the Rhubarb tempers the meat’s natural sweetness with its tangy juices. We will Sous Vide the tenderloins, which will be roasted with the Rhubarb to reheat. The pork is served with a simple pan sauce created from the jus flavored with Rosemary and a touch of Honey.
It is traditional to serve Colcannon around Halloween. The Irish Cook typically hides a lucky charm or a coin in the mixture, said to bring the recipient good luck for the coming year! Colcannon is basically mashed potatoes with cabbage and scallions, to which we will add baby kale and offer an add-on to finish with Sous Vide pork belly.
Ithe go Maith!
Time to Cook: 30 min.
Cook by Day: Monday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.
Items included (serves 2):
1-Sous Vide Pork Tenderloin
2- Chicken Stock
4- Yukon Gold Potatoes
8- Baby Kale
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items:
1- Double the Protein
2- Extra Portions
3- Sous Vide Pork Belly
4- Irish Pub Salad: Butter lettuce, Pickled Veggies, Cashel Blue Cheese with Lemon-Tarragon Vinaigrette
5- Cook it for me!