Executive chef John Armstrong of the Westin La Cantera Resort in San Antonio uses strawberry preserves made with berries in the peak of the season, sliced strawberries, locally grown sylvetta arugula, as well as locally harvested huajilla honey and wild boar. “Utilizing fresh local grown produce,” he says, “not only ensures produce is fresher because it ripens in the field instead of on a truck; in essence in eating this spring dish you are contributing to shrinking our carbon footprint and helping our local Texas farms.”
wild boar chops:
2 wild boar chops- (frenched- we receive ours from Broken Arrow Ranch)
Coarse ground black & kosher salt
Texas pecan oil (to coat- canola oil can be used instead)
Coat wild boar chops with pecan oil, season liberally with kosher salt & course ground black pepper. Place chops on a preheated grill for two to three minutes per side. Remove from grill and reserve to be plated .
strawberry & white balsamic vinaigrette:
1 ounce strawberry preserve
1 ounce pureed chipotle
1/2 ounce honey
5 ounces white balsamic vinegar
1 cup Texas pecan oil
Kosher salt to taste
Combine first four ingredients in a mixing bowl and whisk as the pecan oil is slowly streamed into mixture. -(we use in house made or strawberry jam or jam from Uncertain Farms made with Wheeler Farm berries in Poteet but store bought will work as long as it is of good quality) Vinaigrettes should be highly seasoned so when utilizing them the need for seasoning the final salad is almost unnecessary.
sylvetta & strawberry salad:
3 thinly sliced strawberries
1/2 ounce sylvetta arugula
1 teaspoon smoked strawberry & white balsamic vinaigrette
Gently mix all ingredients. To serve, place rested seasoned grilled lollipop boar chop on a small plate. Place dressed salad that is approximately the same size of the chop on the plate next to the bone of the chop. Place decorative design on the plate with the smoked strawberry & white balsamic vinaigrette. Serves 1.