Bluebird offers pork and dessert
Lynn Telgard of the Bluebird sent us this recipe, crafted by chef Dave Slater. with the following note. “Winter in Leland for the Bluebird kitchen team, means experimenting with a broad range of Ethnic themes, cooking what one has always wanted to try, what one has never tried before, or just opening up a cookbook to a challenging dish and going for it,” she said. The small plate format, a big hit last year, will continue through May in the tavern or the dining room.
The Bluebird is located at 102 E. River Street in Leland. 231-256-9081.
Pork Loin with Polenta Cheesecake
Pork Loin Ingredients: 8 boneless pork loin cutlets (4 oz. each) 1 T. dried basil 1 T. dried oregano ¼ cup salt ¼ cup sugar ¼ cup olive oil 1 quart water pinch white pepper
Directions: In a large bowl mix water, sugar and salt until dissolved. Place pork cutlets in solution and set overnight in
fridge. In small bowl, mix basil, oregano, pinch of salt and white pepper and set aside. Next day, pat dry pork and heat oil in a large pan. Season pork with herb mix and sear both sides until done to medium. Serve with a dollop of your favorite salsa, alongside polenta cheesecake. The recipe follows.
Polenta Cheesecake Ingredients: ½ cup polenta 2 cups water 1 ½ lb. cream cheese 2 T. garlic
½ cup parmesan cheese 2 eggs salt & pepper par-baked pie shell
Directions: In a small pot, cook polenta in water. Stir in the rest of the ingredients and pour into pie shell. Cook in 275 degree oven with pan of water on bottom shelf. Cheesecake should be firm with no cracks on top. Let cool before slicing and warm slightly before serving.
Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Deb’s Dish, La Becasse, The Manor on Glen Lake, Martha’s Leelanau Table, Riverside Inn and Western Avenue Grill.