cook like ellis cooley

If you have been to AMP150, then you know this chef. He’s been making quite an impression since coming to Cleveland – and that’s not easy given that he’s running a restaurant inside the airport Marriott. I’ve only been once (so far) and was truly impressed (and admittedly wrong to prejudge). I’m also impressed with his dedication to building relationships with as many local farmers and purveyors as he can.

Here, the chef gives us not one, but three recipes to try at home.

Maple Glazed Pork Belly with Apple, Endive and Walnut Salad

 4 oz Pork Belly

Salad

½ honey crisp apple
½ head endive
1 oz walnuts
1 oz walnut vinaigrette
1 oz fresh snipped chives

Glaze

2 qt Chicken stock
1 Pt Ohio maple syrup
2 sprigs rosemary

Cook pork Belly covered in a shallow pan at 325 for 2 hours.

For Salad: cut all ingredients in small uniform shape and dress with chives and walnut vinaigrette.

For the Glaze: combine all ingredients in a sauce pot and reduce 75% then strain.

Black Mussels with Ginger, Lemongrass, Spicy Chili

12 ea Black PEI mussels
1 oz diced ginger
1 stalk lemon grass split and crushed
1 oz chopped garlic
1 oz chopped shallots
1 tsp Simbal chili paste
Juice of ½ lemon
¼ cup white wine
½ cup fish fumet
6 sprigs cilantro
2 oz butter
1 oz evoo

Start by sautéing garlic, ginger, lemon grass, chili paste and mussels in oil until hot.  Add  wine and fish fumet and cover with another pan of equal size.  When mussels open add butter salt lemon juice and reduce liquid by half.  Season and toss in cilantro.

Pan Roasted Walleye with Crème Fraiche Beets, Dill

 7 oz Fresh Lake Erie Walleye
3 oz baby red beets quartered
1 tbsp crème fraiche
1 tsp fresh chopped dill
1 tsp butter
Juice of ½ lemon
1 oz evoo

Sautee Walleye skin side down in a hot pan with olive oil.  Reduce the heat to medium and leave alone.  When the skin is crispy turn the fish over and turn heat off. In a separate small pot combine beets, crème fraiche and butter and slowly bring to a boil.  When mixture boils add lemon juice and dill.

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Heinen's Logo PMS 350 & 209This post was sponsored byHeinen’s. When making these dishes at home, Laurie Toth, the wine consultant for the Avon store, shares these thoughts: 

For the Maple Glazed Pork Belly Salad, my recommendation is the Charles and Charles Rosé.  A Rosé is one of the most perfect food pairings on earth.  With this particular recipe it’s a match made in heaven.  The wine pairs with the pork, fruit, vegetables, and the maple syrup for the glaze.  Rosés are wonderful during the summer and great with lighter foods.

The Huber Grüner Veltliner is my suggestion with the Black Mussels.  This Austrian wine is light and dry.  Great with unusual light foods especially fish and chicken.  It pairs with the mussels, lemon, ginger, cilantro and the spice of the chili paste.

The Carl Loewen Riesling Kabinett is the pairing I recommend with the walleye. Kabinett Rieslings are delicious with fish and this wine has a touch of citrus on the nose and palate to pair with the lemon.  This delicate wine would be excellent with the delicate fish.