4 (1/2 to 3/4-inch-thick) "T" Bone's (about 2 pounds total)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons ground cumin
Pork Stock, recipe follows
Grapefruit Emulsion, recipe follows
Roasted Beets, recipe follows
Fennel Mashed Potatoes, recipe follows
1 tablespoon vegetable oil
1 pound pork bones
2 roasted pig ears
1 bunch fresh thyme
1 sprig fresh rosemary
1 rib celery
1 bulb garlic
2 bay leaves
2 cups red wine
1 gallon water
Salt and pepper
1 cup fresh grapefruit juice
1 tablespoon lecithin (found in health food stores)
1/2 cup soy milk
3/4 cup plus 2 tablespoons vegetable stock
1 tablespoon sour cream
1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/2 cup orange juice
2 green cardamom pods
2 tablespoons cooking oil
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, toasted and crushed
1 clove garlic
Salt and white pepper
1/4 cup Pernod
1 cup (or more) heavy cream
2 pounds russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) butter
1 cup spinach puree
Prepare the grill for cooking over direct heat with medium-hot charcoal.
Lightly oil the grill rack and grill the "T" Bones, turning over once, until cooked to desired doneness, approximately 6 to 9 minutes. Season with salt, pepper and cumin. Baste with pork stock. Transfer to a clean platter and let stand for 5 minutes. Serve with Grapefruit Emulsion, Roasted Beets, and Fennel Mashed Potatoes.
Roast all the bones and vegetables in a 400 degree F oven for approximately 20 minutes, or until brown.
Remove the bones from the roasting pan, discard the grease, and deglaze with the wine. Combine all ingredients in large stock pot except for salt and pepper. Skim the impurities from the top of the stock, as needed. Cook at a simmer for 6 to 8 hours. Strain and reduce to desired thickness. Season with salt and pepper.
Heat the grapefruit juice in a small saucepan over medium heat for 2 minutes. Stir in the lecithin and soy milk. Add the 3/4 cup stock, sour cream, and salt. Bring to a simmer. Froth the sauce with a hand blender. Season with additional salt, if needed.
Preheat the oven to 425 degrees F.
Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
Place the beets in a small pot; reheat with the remaining olive oil, orange juice, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Heat the oil in a heavy large skillet over medium heat. Add the sliced fennel bulb, crushed fennel seeds, and garlic, stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until the fennel is tender but not brown, stirring often. Remove the pan from the heat and deglaze with Pernod. Add heavy cream and puree the mixture. Strain and let steep about 20 minutes.
Place the potatoes in a large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
Add fennel mixture and butter to potatoes and mix until creamy. Season with salt and pepper. Add spinach puree just before serving, adding color to the dish but not to overpower the fennel.