Top Chef All-Stars champ Richard Blais was the guest of honor earlier this week at an event in NYC hosted by the National Pork Board called, "Pork: Be Inspired." He concocted a few pork-based recipes for the assembled reporters, including a delicious ham and herb schnitzel with a 6-minute egg — check out that recipe below.
He narrated the process of making the dishes, adding some of his trademark quips like, "Is it weird if I say there is something romantic about a piece of meat basted in its own juices?" Richard also emphasized that he wishes people would just get over their fear of burning pork when they're cooking. I managed to snag a minute with Richard after the demo, and he chatted about how he celebrated with his wife after his big win (a low key dinner at the Big Apple's Blue Ribbon), further sharing about his favorite Spring picnic dish, joining the Top Chef tour, and what's next. He said:
- On his favorite dish for a picnic: Right now for spring, I just did something with asparagus
so whether it's asparagus or artichokes and mayonnaise and some lemon and some toast. Some olive oil. It sounds like simple stuff, but that's what I like to eat in the Spring and Summer."
- On joining the Top Chef tour: "I'm doing some of the tour dates yeah, I'm not sure what cities I'll end up in. It'll be my fourth year on the tour, and if you get a chance, whatever city you're in to come out and see it, it's a lot of fun. This year we're adding a competitive element to it where the contestants are going to be competing again in front of the tour audiences.
- On what's next for him: "I'm opening a few restaurants in the Southeast, but as a native New Yorker and someone who loves big cities I would love to get a project going in major A-List city. But nothing to report just yet."
To see Richard's recipe for ham and herb schnitzel with a 6-minute egg, just read more.
From Richard Blais Ingredients For whipped maple topping: Directions Serves 4.
Ham and Herb Schnitzel With 6-Minute Egg
2 tablespoons maple syrup, such as Blis
1/2 cup heavy whipping cream
For sausage vinaigrette:
4 ounces sausage, patty style breakfast
2 tablespoons onion, finely diced
1 teaspoon garlic, minced
1 teaspoon ginger, fresh, grated
1 teaspoon sage, fresh, chopped
2 tablespoons sherry vinegar
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili paste, such as harissa*
8 to 12 spears asparagus, trimmed
Salt and black pepper
4 large eggs
Salt and black pepper
4 ham steaks, trimmed, about 1/4-inch thick
2 large eggs
1 teaspoon dijon mustard
1 teaspoon hot sauce, such as Crystal
1 cup panko bread crumbs
2 tablespoons fresh flat-leaf parsley, finely chopped
1 tablespoon basil, fresh, finely chopped
1 tablespoon chives, fresh, finely chopped
1 teaspoon tarragon, fresh, finely chopped
3 cloves garlic, minced
2 to 4 tablespoons lard, also known as manteca, or more if needed
From Richard Blais
For whipped maple topping:
Photo from Diane Bondareff, courtesy of the National Pork Board