Bone-In Center Cut Pork Chop with Red Chiles

  • 2 cups extra virgin olive oi
  • 1 cup orange juice
  • 1 lime, juiced
  • 1 (7-oz.) can chipotle chiles in adobo
  • ½ cup chopped fresh cilantro
  • ¼ cup brown sugar
  • 2 Tbsp. roasted garlic
  • 1 Tbsp. sea salt
  • ½ tsp. cracked black pepper
  • 4 Bone-In Center Cut Pork Chops
  • 1 cup orange juice
  • 6 whole allspice berries
  • 3 whole cloves
  • 3 tablespoons annatto powder
  • 3 Tbsp. roasted garlic
  • 2 Tbsp. coriander seed
  • 1 Tbsp. sea salt
  • 1 Tbsp. cracked black pepper
  • 4 Bone-In Pork Chops
  • 1 lb. crumbled Gorgonzola cheese
  • 1/4 cup unsalted butter, softened
  • ½ cup panko breadcrumbs
  • ¾ cup chopped fresh Italian parsley
  • 1 tsp. smoked paprika
  • 4 Bone-In Pork Chops
  • 2 Spanish onions, cut into 3/4-inch slice
  • ¾ cup extra virgin olive oil
  • ¾ cup Worcestershire sauce
  • 1 Tbsp. sea salt
  • 1 tsp. cracked black pepper
  • 1 Tbsp. sugar
  • 4 Bone-In Pork Chops
  • 1 lb. unsalted butter
  • ¾ cup grated fresh ginger
  • ¾ cup chopped fresh cilantro
  • 1 Tbsp. roasted garlic
  • 1 lime, juiced
  • 1 Tbsp. sea salt
  • 1 tsp. cracked black pepper
  • 1 tsp. smoked paprika
  • 4 Bone-In Center Cut Pork Chops
  • 6 Bone-In Pork Chops
  • 1 ½ cups white rice
  • 3 cups chicken stock
  • 1 bunch fresh cilantro
  • 2 cups fresh spinach
  • 1 whole pineapple
  • Salt and pepper to taste

Al Pastor Marinade

  • 8 Guajillo peppers
  • ¼ white onion
  • 4 cloves garlic
  • 1 cup apple cider vinegar
  • ½ cup apple juice
  • ½ cup pineapple juice
  • ¼ tsp. ground cloves
  • ¼ tsp. cinnamon
  • ¼ tsp. cumin
  • ¼ tsp. ground thyme

Bone-In Pork Chops

  • 4 Bone-In Pork Chops
  • 8 Tbsp. Italian Extra Virgin olive oil
  • 1 tsp. garlic, finely sliced
  • ¼ tsp thyme leaves
  • ½ tsp. Italian parsley, no stems, finely chopped
  • Kosher or fine grind sea salt to taste
  • Fine grind black pepper to taste

Oven Roasted Cherry Tomatoes

  • 1.5 pints Cherry tomatoes, cut in half
  • 1 Tbsp. Italian Extra Virgin olive oil
  • 1 tsp. garlic cloves, peeled and finely sliced
  • ¼ tsp thyme leaves
  • ½ tsp. Italian parsley leaves, no stems, finely chopped
  • Kosher or Sea, fine grind to taste
  • Black pepper, fine grind to taste

Baby Wild Arugula Salad

  • 2 cups baby Arugula
  • 2 Tbsp. Italian Extra Virgin olive oil
  • 1 tsp. fresh lemon juice
  • Kosher or Sea, fine grind to taste
  • Black pepper, fine grind to taste

Bone-In Pork Chops

  • 4 Bone-In Pork Chops
  • 8 Tbsp. Italian Extra Virgin olive oil
  • 1 tsp. garlic, finely sliced
  • ¼ tsp thyme leaves
  • ½ tsp. Italian parsley, no stems, finely chopped
  • Kosher or fine grind sea salt to taste
  • Fine grind black pepper to taste

Cannellini Beans

  • 4 oz. Cannellini beans, dried
  • 16 oz. cold water
  • ½ Tbsp. Italian Extra Virgin olive oil
  • 3 Tbsp. yellow onion, peeled and diced (small)
  • ¼ tsp. sliced garlic
  • 1/8 tsp. thyme leaves, no stem
  • 1/8 Tsp. rosemary leaves, no stems
  • ¼ tsp. sun-dried tomato, whole
  • 1 red finger pepper, split in half; all seeds removed
  • 1 fresh bay leaf
  • 16 oz. water

Braised Escarole

  • 2 Tbsp. Italian Extra Virgin olive oil
  • 1 Tbsp. carrots, peeled, very small dice (brunoise)
  • 1 Tbsp. onions, peeled, very small dice (brunoise)
  • 1 Tbsp. celery, peeled, very small dice (brunoise)
  • 1 Tbsp. leeks, washed; very small dice (brunoise)
  • 1 tsp. garlic cloves, peeled and sliced on bias
  • ½ tsp. rosemary leaves, no stems
  • ½ Tbsp. sun dried tomatoes, small dice
  • 1 head escarole, blanched, rough chop
  • Kosher salt, to taste
  • Black pepper, fine grind, to taste

Bone-In Pork Chops

  • 4 Bone-In Pork Chops
  • 8 Tbsp. Italian Extra Virgin olive oil
  • 1 tsp. garlic, finely sliced
  • 1 tsp. cloves, finely sliced
  • ¼ tsp thyme leaves
  • ½ tsp. Italian parsley, no stems, finely chopped
  • Kosher or fine grind sea salt to taste
  • Fine grind black pepper to taste

Braised Broccoli Rabe

  • 16 oz. broccoli rabe
  • 1 gallon boiling water
  • 2 Tbsp. Kosher salt
  • 1 tsp. garlic cloves, peeled and sliced on the bias
  • 1 Yellow onion, peeled and cut into strips 1/8” wide and 2” long
  • 1 Tbsp. red finger pepper, cut on slight bias to 1/8” strips
  • 3 cups Extra Virgin olive oil

Ribs

  • 4 full racks Smithfield Spare Ribs, trimmed
  • 4 oz. of Texas Pork Rub (recipe follows)
  • ½ Tbsp. salt
  • ½ Tbsp. pepper
  • 2 cups Dr. Pepper, in spray bottle
  • 4 cups Dr. Pepper

Texas Pork Rub

  • 1 cup ancho powder
  • 1 cup chipotle powder
  • 1 cup Mexican oregano
  • 1 cup cumin powder, toasted
  • 1 cup ground black pepper
  • 1/2 cup onion powder
  • 1/2 cup garlic powder

Roasted Red Grapes

  • 4 clusters red grapes
  • 1 oz. olive oil
  • 1 Tbsp. salt and pepper