Must-have menu items: Chocolate cake and pork chops. “Our pork chop at dinner and our signature double chocolate cake for dessert. The pork chop because it is cold-smoked then grilled and served with housemade gnocchi in a mushroom cream sauce. It is juicy and flavorful and our most popular dinner item. Comfort food at its finest. The chocolate cake has become our most popular dessert. It’s incredibly moist, rich and melts in your mouth.” —Melanie and Toby Miles, owners, Rail Epicurean | 211 Park St. | Westfield
Ingredients
- 2½ pounds ground pork
- 1 pound bacon, cooked and crumbled
- 1 pound country ham, finely diced
- 1 cup onion, diced
- 1 tablespoon garlic, finely chopped
- ¾ cup bourbon
- 2½ teaspoons salt
- 2½ teaspoons thyme, finely chopped (fresh)
- 1½ teaspoon allspice
- 1 teaspoon white pepper
- 2 eggs
- ⅓ cup heavy cream
- 2 cups pears, diced
Preparation
Combine pork, bacon and ham in large mixing bowl. Sauté onion and garlic until golden brown, deglaze pan with bour-bon and reduce by half. Add onion and garlic mix to pork mix and combine well. Incorporate spices into mixture and add eggs, cream and pear, combine well. Mixture should be very soft. Preheat oven to 350°F. Put pâté mixture into a greased loaf pan and cover with foil. Place loaf pan into a larger roasting pan and pour water into the roasting pan so that it comes halfway up the loaf pan. Bake for 2–2½ hours. Chill overnight and serve.
