Featured Chef Ed Ebert

Ed Ebert came to the Southwest attracted by the area's rapidly evolving and vigorous culinary environment. "The idea of Southwest cuisine was in its infancy, so there was opportunity for innovation and creativity. "

In a little over a decade, Ebert, 30, has compiled an impressive resume. In San Antonio, Ebert cooked at the Hyatt Regency, Las Canarias (La Manion del Rio), the Gunter and the Fairmount hotels. After a break in Aspen as executive chef at the world-renowned Little Nell Hotel, he returned to San Antonio to take the executive chef post at La Louisiane, followed by the Babylon Grill, finally landing at Zuni Grill.

Situated on San Antonio’s famed River Walk, the kitchen at Zuni Grill delivers its own unique take on the flavors of the Southwest. Ebert devotes a portion of each week to researching the culinary world and current trends. "I’ve studied the Zuni Indians whose influence was felt as far east as Texas. The Zunis used a lot of pine nuts, rice, corn and chiles -- indigenous ingredients that I like to incorporate into the menu."

Honey is among the indigenous ingredients that Ebert sources from local producers. In fact, Ebert has developed a working relationship with the beekeeper who supplies him with varietal honeys such as sage, mesquite and cotton. "Honey provides a smooth and cooling counterpoint to the spices and chiles that pervade my menu. I particularly like the subtle nuances of the varietal honeys. They infuse both flavor and a rich texture into my signature sauces.

Honey-Coriander Pork Loin

Yield: 12 servings

6

lbs. pork loin roast, boned, rolled and tied

3

cups Clover honey, divided

1/2

cup chopped herbs (basil, thyme, oregano)

4

cloves garlic, chopped

1/4

cup crushed coriander seeds

 

Kosher salt, as needed

 

White pepper, freshly ground, as needed

 

Adobo sauce (see below)

 

Balsamic-Honey sauce (see below)

METHOD:

  1. Untie pork loin; separate into 2 pieces.
  2. Combine 1 cup honey, herbs, and garlic; rub on inside of 1 piece.
  3. Top with remaining piece of pork loin; retie pieces together.
  4. Rub all sides of pork loin roast with crushed coriander, salt, and pepper.
  5. Roast at 350 degrees F until internal temperature reaches about 160° F, about 1-1/2 hours.
  6. Remove from oven; brush with remaining honey. Return to oven for 10 minutes.
  7. Rest 10 to 15 minutes.
  8. Slice 1-inch thick (about 6 ounces); serve warm or reheat (grill) per order.

PER ORDER:

Serve on about 2/3 cup Adobo Sauce with roasted garlic, onion, and potatoes and sauted green and yellow beans.

Garnish with fresh herb sprig and an inlay of Balsamic-Honey Sauce.

Adobo Sauce

Yield: 1 quart

1

quart chicken stock

8

medium tomatoes, quartered

1

medium yellow onion, chopped

4

garlic cloves, chopped

1/4

cup vegetable oil

8

ancho chiles, reconstituted and pureed

3

chipotle chiles, reconstituted and pureed

3

Tablespoons ground cumin

3

Tablespoons tomato paste

1-1/2

cups brown sugar

 

Kosher salt, to taste

 

White pepper, to taste

METHOD:

  1. 1. Combine all ingredients in a large sauce pot; bring to a slow boil.
  2. Simmer 20 minutes; puree.
  3. Adjust seasoning and consistency, if necessary.
  4. Strain sauce; reserve.

Balsamic-Honey Sauce

4

cups honey

4

cups balsamic vinegar

METHOD:

Heat honey and vinegar to boiling; reduce heat and cook until mixture becomes syrupy. Cool; reserve.

RECIPE BY: Chef Ed Ebert

Zuni Grill
223 Losoya
San Antonio, TX 78205
210-227-0864
210-227-0868 fax

Connect with the Zuni Grill via the Internet at
zunigrill.com or zunigrill@aol.com.