ideas and possible dish's and or recipes

Pork loin/chop With raisin gastrique and or apple reduction. Peanuts that have been boiled, celery salad. In this case celery leaves, micro celery and very thinly sliced celery stalk that has been soaked in ice water. In the dish we are doing now we are serving this with a celery root puree. Reads like this; Roasted pork loin with celery root puree and raisin gastrique. Can also use pork chop, pork tenderloin, even veal breast that's braised, veal loin, etc etc. Id like to use my pork tenderloin sous vide with these sides/parts to the dish. The pork we did at the bistro was perfect for this prep. There are recipes for all of the above item's from the gastrique to the celery root puree(in the preceding pages). Braised Beef Short Rib and Pork with Pasta Braise beef short ribs in a tomato based braising liquid. Ground pork is put into the sauce in the beginning and cooks through out the entire braising process of the beef ribs. You must continuously skim the sauce because of all the fat coming out of the pork. Thus doing at a small simmer stovetop is preferable to in the oven. Use a parchment lid to keep the evaporation to a minimum. Once the short ribs are braised tender, remove them and pick off all the meat. Place the picked short ribs back into the sauce and cook, reducing and seasoning/skimming until desired concistency and flavor is reached. Be careful, the pork will stick to the bottom so stir occasionally. This is the sauce used currently with Strozapretti pasta. Any pasta will work, but it is preferable to use a pasta that has a ability to catch some of the sauce. In opposition to a flat pasta such as linguini or pappardelle. Finish with a nice parmesan or manchego. Need to form a recipe for the sauce, but this is the general idea. Rabbit Confit This is an small plate right now, pretty simple and popular right now. On the menu: "Rabbit Leg Confit with Parsnip Puree, Pickled Apples, Smoked Marrow-Rabbit Jus, Fried Kale. We are buying the rabbits whole. The front legs and hind quarters are cured and cooked confit style in duck fat. For the dish; sear off two of the front legs or one of the hind quarters in a hot sautee pan, getting a nice sear on one side. Flip over and place in oven with s little fresh butter, thyme and garlic. Once warmed through remove from oven and place on rack or c folds. In a large serving bowl, place a spoonful of parsnip puree, Place rabbit on top of puree, and some rabbit jus around the puree, fried kale leaves on top of rabbit. Finally a few wedges of grilled, pickled apples around the rabbit.