{"id":226,"date":"2016-12-29T13:50:25","date_gmt":"2016-12-29T12:50:25","guid":{"rendered":"http:\/\/faugeron.net\/cotes-de-porc-poelees-et-ficelles-a-lalsacienne"},"modified":"2016-12-23T19:17:26","modified_gmt":"2016-12-23T18:17:26","slug":"cotes-de-porc-poelees-et-ficelles-a-lalsacienne","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=226","title":{"rendered":"C\u00f4tes de porc poel\u00e9es et ficelles \u00e0 l&rsquo;alsacienne"},"content":{"rendered":"<p><!-- [if gte mso 9]><xml>  <w:WordDocument>   <w:View>Normal<\/w:View>   <w:Zoom>0<\/w:Zoom>   <w:HyphenationZone>21<\/w:HyphenationZone>   <w:PunctuationKerning\/>   <w:ValidateAgainstSchemas\/>   <w:SaveIfXMLInvalid>false<\/w:SaveIfXMLInvalid>   <w:IgnoreMixedContent>false<\/w:IgnoreMixedContent>   <w:AlwaysShowPlaceholderText>false<\/w:AlwaysShowPlaceholderText>   <w:Compatibility>    <w:BreakWrappedTables\/>    <w:SnapToGridInCell\/>    <w:WrapTextWithPunct\/>    <w:UseAsianBreakRules\/>    <w:DontGrowAutofit\/>   <\/w:Compatibility>   <w:BrowserLevel>MicrosoftInternetExplorer4<\/w:BrowserLevel>  <\/w:WordDocument> <\/xml><![endif]--><!-- [if gte mso 9]><xml>  <w:LatentStyles DefLockedState=\"false\" LatentStyleCount=\"156\">  <\/w:LatentStyles> <\/xml><![endif]--><!-- [if !mso]><object  classid=\"clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D\" id=ieooui><\/object> \n\n<style> st1\\:*{behavior:url(#ieooui) } <\/style>\n\n <![endif]--><span style=\"font-family: Arial; color: black;\">Pour 4 personnes.<\/span><strong><span style=\"font-family: Arial; color: black;\">\u00a0<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">2 c\u00f4tes de porc double <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">500 g<\/span><span style=\"font-family: Arial; color: black;\"> de choucroute crue<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 oignon moyen<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 cuill\u00e8re \u00e0 soupe de boutons d\u2019ail des ours ou \u00e0 d\u00e9faut de c\u00e2pres surfines ou de cornichons coup\u00e9s en rondelle<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 baies de geni\u00e8vre<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 pinc\u00e9e de graines de carvi<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">4 cr\u00eapes<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 morceau de lard fum\u00e9 de 150 g<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">\u00bd cuill\u00e8re \u00e0 soupe de moutarde<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">50 g de beurre<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 cuill\u00e8re \u00e0 soupe de graisse de canard<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 filet d\u2019huile d\u2019arachide<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1\/4 de litre de vin blanc d\u2019Alsace<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 verre de riesling<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 dl de bouillon de volaille<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">10 cl de fond de veau<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel et poivre du moulin<\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Peler et \u00e9mincer 1 oignon moyen.<\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Chauffer 1 cuill\u00e8re \u00e0 soupe de graisse de canard dans un po\u00ealon, ajouter et faire suer l\u2019oignon \u00e9minc\u00e9 sur feu doux pendant 2 \u00e0 3 minutes.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Mouiller ensuite avec 1\/4 de litre de vin blanc d\u2019Alsace, ajouter 500 g de choucroute crue, 2 baies de geni\u00e8vre, 1 pinc\u00e9e de graines de carvi, et 1 morceau de lard fum\u00e9 de 150 g.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Mouiller \u00e0 hauteur de bouillon de volaille, 1 dl environ, couvrir et laisser mijoter \u00e0 feu doux de 40 \u00e0 45 minutes.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">La cuisson termin\u00e9e, laisser refroidir la choucroute.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">R\u00e9aliser 4 ficelles alsaciennes:<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">\u00c9taler 1 cr\u00eape sur une assiette, disposer dessus 2 bonnes cuill\u00e8res \u00e0 soupe de choucroute froide, puis la rouler.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Confectionner 3 autres ficelles de la m\u00eame fa\u00e7on.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Puis les disposer, les unes \u00e0 c\u00f4t\u00e9 des autres, dans un po\u00ealon pr\u00e9alablement beurr\u00e9, ajouter sur chacune une petite noisette de beurre, couvrir et chauffer sur feu tr\u00e8s doux.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Saler et poivrer 2 c\u00f4tes de porc double sur chaque face.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Chauffer 1 filet d\u2019huile d\u2019arachide avec 15 g de beurre dans une po\u00eale, puis po\u00ealer les c\u00f4tes de porc sur chaque face.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">La cuisson termin\u00e9e, les d\u00e9barrasser sur une grille ou une assiette retourn\u00e9e, ne pas les piquer, puis les recouvrir d\u2019une feuille d\u2019aluminium pour les maintenir chaudes et les laisser reposer. Cette pr\u00e9caution facilite la circulation de l\u2019air tout autour de la viande, ce qui favorise une meilleure r\u00e9partition du jus \u00e0 l\u2019int\u00e9rieur, la viande est alors tr\u00e8s tendre.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">D\u00e9graisser la po\u00eale de cuisson, sans retirer les sucs.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Puis d\u00e9glacer avec un verre de riesling, et laisser r\u00e9duire pratiquement \u00e0 sec.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Ajouter ensuite 10 cl de fond de veau, porter \u00e0 fr\u00e9missement, bien m\u00e9langer avec une spatule en bois.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Puis sur feu doux, incorporer successivement \u00e0 l\u2019aide d\u2019un fouet 1 cuill\u00e8re \u00e0 soupe de beurre bien froid coup\u00e9 en petits morceaux, ne surtout pas laisser bouillir, \u00bd cuill\u00e8re \u00e0 soupe de moutarde.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Puis ajouter 1 cuill\u00e8re \u00e0 soupe de boutons d\u2019ail des ours ou \u00e0 d\u00e9faut de c\u00e2pres surfines ou de cornichons coup\u00e9s en rondelle.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Dressage:<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Dresser les c\u00f4tes de porc et les ficelles alsaciennes sur un plat de service, napper les c\u00f4tes de porc de la sauce, et servir.<\/span><\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes.\u00a0 2 c\u00f4tes de porc double 500 g de choucroute crue 1 oignon moyen 1 cuill\u00e8re \u00e0 soupe de boutons d\u2019ail des ours ou \u00e0 d\u00e9faut de c\u00e2pres surfines ou de cornichons coup\u00e9s en rondelle 2 baies de geni\u00e8vre 1 pinc\u00e9e de graines de carvi 4 cr\u00eapes 1 morceau de lard fum\u00e9 de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[37,14],"tags":[],"class_list":["post-226","post","type-post","status-publish","format-standard","hentry","category-c43-cochon","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-3E","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=226"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions"}],"predecessor-version":[{"id":1398,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions\/1398"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}