Breakfast Banh Mi

  • ¼ lb Smithfield Ground Pork
  • 2 tsp ground dried sage
  • Salt and pepper, to taste
  • 2 eggs
  • 1 Tbsp milk
  • 1 Tbsp butter
  • 1 demi baguette
  • 2 Tbsp hoisin sauce, divided
  • ½ small cucumber, cut into strips
  • 4 sprigs cilantro
  • 1 lb Smithfield Boneless KC Wild Wings
  • 8 slices Smithfield Applewood Smoked Bacon
  • 12 oz Southern Coleslaw (recipe follows)
  • 8 oz ranch dressing
  • 4 sweet waffles
  • 4 oz local maple syrup

Southern Coleslaw:

  • 1 cup mayonnaise
  • ¼ cup Creole mustard
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp raw sugar
  • 2 Tbsp local honey
  • 1 Tbsp lemon juice
  • 1 tsp Tabasco
  • Salt and pepper, to taste
  • 1 lb shredded cabbage
  • ½ cup shredded carrot

French Toast:

  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 Tbsp maple syrup
  • 4 eggs
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 8 slices brioche or white bread
  • 4 Tbsp butter

Sandwich:

  • 8 slices bacon
  • 1 Tbsp maple syrup
  • 1 Tbsp butter
  • 8 eggs
  • powdered sugar, to taste

Pizza:

  • 12 oz sliced Pepperoni
  • 12-inch parbaked pizza crust
  • 1/4 cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp grated Parmesan cheese
  • 3 hard boiled eggs, coarsely chopped
  • 1 Tbsp minced fresh chives

Alfredo Sauce:

  • 1 Tbsp butter
  • 2 Tbsp shallots, minced
  • 1/2 tsp minced garlic
  • 2 cups heavy cream
  • 1 Tbsp cornstarch slurry
  • 1/2 cup grated Parmesan cheese
  • 1 pinch black pepper

Chili-Lime Dressing:

  • 2 limes, zested
  • ¼ cup lime juice
  • 1 tsp. garlic, minced
  • ¼ cup honey
  • ¼ cup canola oil
  • 3 tsp. roasted jalapeno, skin and seeds removed
  • ½ tsp. salt

Charred Scallion Yogurt:

  • 6 scallions
  • 2 tsp. lemon juice
  • Salt and pepper to taste
  • 1 Tbsp. vegetable oil
  • 2 sweet potatoes, cut into wedges
  • 8 oz. Breakfast Sausage
  • 2 cups shredded red cabbage
  • ¼ cup pepitas
  • 1 Tbsp vegetable oil
  • 4 oz Bacon, sliced into ¼” wide batons
  • 3 Tbsp small-diced Spanish onion
  • 8 cups water
  • 2 Tbsp kosher salt
  • 4 oz Spaghetti
  • 2 Tbsp butter
  • 2 egg yolks
  • 1 oz pecorino, grated
  • Salt and pepper to taste
  • 2 tsp chopped chives
  • 2 cups Korean pancake mix
  • ¼ cup tempura flour
  • ¼ cup rice flour
  • 2.5 cups ice cold water
  • 1 qt. canola oil
  • 2 lb. green onions, julienned
  • 1 lb. Carnitas
  • 4 oz. red Fresno chile
  • 5 eggs beaten (1 per pancake)
  • Cho-Gochujang Sauce (recipe to follow)

Cho-Gochujang Sauce:

  • 2 Tbsp. gochujang
  • 1 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. honey
  • 1 tsp. toasted sesame seeds
  • 1 tsp. sesame oil
  • ¼ tsp. grated ginger
  • ¼ tsp. minced garlic
  • 1 4-oz. Pork Chop
  • ¼ tsp. ground cumin
  • Salt and pepper, to taste
  • 2 oz. distilled vinegar (for poaching water)
  • 2 whole eggs
  • 3 oz. Roasted Garlic Yogurt (recipe to follow)
  • 3-4 mint leaves (tops)
  • 4-5 parsley leaves
  • 2 chives (cut into 1-inch-long pieces)
  • 1½ oz. Chili Oil (recipe to follow)
  • ½ lemon, juiced

Roasted Garlic Yogurt:
Yield: 2 cups

  • 1 head (bulb) of garlic
  • 1 Tbsp. extra virgin olive oil
  • 1½ cups Greek yogurt
  • 1 Tbsp. freshly squeezed lemon juice
  • Salt, to taste

Chili Oil:
Yield: 1 cup

  • 2 tsp. chili flakes
  • ¼ tsp. paprika
  • 1 cup extra virgin olive oil
  • ¼ tsp. salt
  • 2 English muffins, split
  • 1 lb. Smithfield® Pork Tenderloin
  • 2 eggs
  • 1/2 cup Italian style bread crumbs
  • 1/4 cup milk
  • 1 pinch garlic salt
  • 2 tsp. dried oregano
  • 1 Tbsp. vegetable oil
  • Salt and pepper to taste
  • 4 eggs, poached
  • Sriracha aioli

Chef Frank Benedict

  • 6 oz. pizza dough ball
  • Flour for rolling
  • 2 oz. ricotta cheese
  • 4 basil leaves, chopped
  • Salt and pepper, to taste
  • 1/4 cup diced roasted tomatoes
  • 1 egg
  • 1 Tbsp. extra virgin olive oil
  • 3 slices Capicola
  • 1/2 cup arugula
  • 1 oz. Parmesan, shaved

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