Chef Dan Morgan
Chef Danny Morgan brings a wealth of culinary knowledge and experience to Pamfilio’s Italian Deli & Catering. Most recently he has worked for Peppers Catering, the Westin Hotel in Providence, the Sheraton Hotel and Corporate Tower in Boston, and restaurants in NJ and NY. Chef Danny has cooked for many celebrities including Joan Rivers and President Bill Clinton.
Chef Danny's interest in cooking began when he was a toddler in his grandmother’s kitchen. This, combined with the experiences of other family members in the field inspired him to continue his education in a more formal setting. He earned his degree in Culinary Arts at the highly acclaimed Johnson & Wales University in his hometown of Providence, and has worked in a variety of restaurants, hotels and catering businesses throughout the Northeast.
Chef Danny is excited to be part of the ”Rock Star” team of professionals - with more than 70 years of combined culinary experience - that owner Rich Paolo has in place. He is always willing to share his culinary knowledge, vast recipes and cooking techniques, and it is not uncommon to see him chatting with guests in the dining room. Look for Cooking with Chef Danny classes at the Pamfilio’s Cooking Institute starting in the Fall of 2014.
Cider Braised Pork Shank With Corn Pudding
2 each pork shank
Salt & pepper
2 whole peeled carrots
1 large onion, peeled and sliced
2 stalks of celery
1 sweet potato peeled and chopped
24 oz. of apple cider
8 oz. chicken stock
16 oz. demi glace or beef gravy
2 stalks of fresh rosemary
2 oz. vegetable oil
1 oz. lemon zest
7 sprigs of fresh sage
For Corn Pudding:
12 oz. chicken stock
12 oz. heavy cream
2 oz. sugar
5 oz. fresh corn
5 oz. corn muffin mix
Salt & pepper to taste
2 oz. butter
1. Season pork shanks with salt and pepper.
2. Preheat sauté pan with 2 oz. olive oil.
3. Add pork shanks to pan and sear to golden brown on all sides.
4. Saute onions, sage, garlic, celery, carrots, rosemary and sweet potatoes until onions are translucent.
5. Deglaze pan with apple cider and reduce in half.
6. Add demi glace or beef gravy.
7. Cover with plastic wrap and foil.
8. Let sit for 10 minutes on counter, then place in a 400 degree preheated oven for 4-5 hours.
1. In sauce pan, add butter and corn, and sauté with salt and pepper.
2. Add chicken stock, heavy cream and sugar to pan.
3. Bring ingredients to a boil.
4. Slowly whip in corn muffin mix until it is lump free. Whip mix until at desired consistency. For a smoother polenta style pudding, add less corn mix. For a hearty potage-like pudding, add more muffin mix.
Remove pork from oven, uncover, and set aside. Spoon a mound of corn pudding in a bowl or plate, and then add pork shanks on top. Spoon desired amounts of vegetables and sauce on top and serve warm.