Steal This Recipe® Pork T-Bone with Walnut Bulgur Pilaf | Mulvaney's B&L, CA

From Chef Patrick Mulvaney

This tasty recipe was ‘stolen with permission’ from Chef Patrick Mulvaney and what we love about it is the Walnut Bulgur Pilaf. The walnuts add a little extra flavor and crunch to the side, not to mention nutrition. Walnuts are an excellent source of omega-3 fatty acids; in fact 1/4 cup serving of walnuts gives you over 90% of the daily value for this essential fat. The health benefits range from cardiovascular protection, better cognitive functions, and anti-inflammatory and anticancer effects. Walnuts are just one of a few tree nuts with a high antioxidant content. All we know is that we're nuts about this dish!

About the chef: Patrick Mulvaney, a New York native whose career as a chef has spanned three continents and four time zones, launched his career with a European apprenticeship. He then went on to work East-to-West for restaurant establishments that included The River Café in Brooklyn, Roxanne's in Phoenix, Paragary's restaurants and The Kitchen in Sacramento.

Mulvaney's original move to California brought him to the Napa Valley where he assisted at the Beringer Winery's Master Chef Program. He now makes his home in Sacramento, where he considers the abundance of Sacramento, Yolo and Capay Valley his garden.

Mulvaney is owner-operator of both Culinary Specialists catering company established in 2001, and Mulvaney's B&L established in March 2006.

Mulvaney's B&L 
1215 19th Street, Suite 100 
Sacramento, California 95814 
916 441 6022

Pork T-Bone with Walnut Bulgur Pilaf is served at Mulvaney’s B&L for $28.
This recipe makes four restaurant servings.

Walnut Bulgur Pilaf Ingredients: 
1 Tbsp unsalted butter 
1/2 cup finely chopped yellow onion 
1/2 cup chopped California walnuts 
1 cup bulgur 
2 Tbsp chopped dried cranberries 
2 cups chicken stock 
1/2 tsp salt or salt to taste

Vinegar Baste and Pork Ingredients: 
1 cup apple cider vinegar 
2 Tbsp molasses 
2 tsp kosher salt or 1 tsp plain salt (additional salt to taste)
1 tsp crushed red pepper flakes 
2 pork T-bone steaks, or 2 bone-in pork loin chops (about 1 1/4 lbs. total), about 1 inch thick 
Freshly ground pepper

Pilaf Steal This Recipe® Step-by-Step Instructions: 
To prepare the pilaf, melt the butter in a medium saucepan over moderate heat.
Add the onion and cook, stirring often, for about 3 minutes. 
Add the walnuts and stir about 2 minutes more. 
Add the bulgur and stir to combine.
Add the cranberries, stock, and salt (if your stock is salted, you might not need the full amount of salt). 
Bring to a boil, then cover the pan and cook over low heat for 10–5 minutes, until the bulgur is tender and has absorbed the liquid. 
The cooked bulgur will stay warm, covered and off heat, for about 20 minutes while you continue with the pork.

Vinegar Baste and Pork Steal This Recipe® Step-by-Step Instructions: 
In a small sauce pan combine the vinegar, molasses, salt and red pepper flakes. 
Bring just to a boil, stirring to dissolve the molasses. 
Set aside. 
Season the pork steaks on both sides with salt and ground pepper to taste. 
Grill over a fire or hot coals, about 4 inches from heat, turning the meat and brushing it with the vinegar baste every 1 – 1 1/2 minutes. 
Total cooking time will be 8 – 10 minutes, until the meat is thoroughly cooked, with no trace of rawness in the center. 
Alternately, the steaks may be broiled, about 4 inches from heat, turning them and brushing with the baste as directed.
Serve with the pilaf.

Courtesy of Chef Patrick Mulvaney of Mulvaney's B&L in Sacramento, CA for the Walnut Marketing Board