Pot Roast Tacos

Pot Roast:

  • 2 lbs pot roast, thinly sliced
  • 2 tsp Baja spice
  • 4 cups finely shredded green cabbage
  • 1/3 cup jalapeños, sliced into thin rounds, seeds removed
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup coarsely chopped cilantro
  • 2 cups grated queso fresco
  • 2 to 3 avocados, cleaned and peeled
  • Chipotle Glaze, recipe follows
  • 20 to 24 street white corn tortillas
  • 3 or 4 limes, juiced
  • salt, to taste
  • lime wedges, for garnish
  • cilantro leaves, for garnish

Chipotle Glaze:

  • 1/4 cup minced Spanish onion
  • 2 Tbsp canola oil
  • 1/2 tsp finely chopped garlic
  • 1 1/2 cups ground, pureed or chopped fine canned tomatoes
  • 1/2 cup chopped and minced canned chipotle peppers in adobo
  • 1/4 cup light agave syrup
  • salt and pepper, to taste

Pot Roast:

  • 1 Tbsp Shawarma Spice Mix
  • 1 Tbsp roasted garlic puree
  • 1/4 tsp ground black pepper
  • 1/2 tsp turmeric
  • 1 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 Tbsp salt
  • 1/3 cup red wine vinegar
  • 1/3 cup + 2 Tbsp oil
  • 2 lbs pot roast, thinly sliced
  • 1/2 cup water
  • 6 pita breads
  • Tahini Sauce

Shawarma Spice Mix:

  • 1 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 2 tsp ground coriander
  • 3 tsp ground ginger
  • 4 tsp ground cumin
  • 1/2 tsp cayenne pepper

Toppings:

  • 1 large onion, thinly sliced
  • 3 Tbsp sumac
  • 1 cup chopped fresh parsley
  • 1 cup thinly sliced red cabbage
  • 1 cup thin sticks of pickled carrots

Red Cabbage:

  • 1 Tbsp butter
  • 1 onion, halved and thinly sliced
  • 1 Gala or Fuji apple, sliced
  • 1 head red cabbage, shredded
  • 1 Tbsp salt
  • 1 tsp pepper
  • 3 Tbsp apple cider vinegar
  • 4 tsp sugar
  • 1/2 cup chicken stock

Schnitzel:

  • 4 boneless pork chops
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup breadcrumbs
  • vegetable oil, for frying
  • 1 lemon, sliced, for garnish
  • 2 Tbsp fresh parsley, for garnish

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
  • 10 Biscuit pucks, uncooked
  • 10 2-oz slices Ham
  • 10 1-oz slices smoked cheddar
  • 1/4 cup Alfredo sauce
  • 4 fl oz melted butter
  • Carolina Gold Dipping Sauce
  • 16 oz coleslaw

Biscuits:

  • 1 lb all-purpose flour
  • 1 oz baking powder
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 5 oz butter, cubed and chilled
  • 8 fl oz buttermilk
  • 3 oz eggs

Carolina Gold Dipping Sauce:

  • 16 fl oz white vinegar
  • 1/2 Tbsp ground black pepper
  • 1/2 Tbsp kosher salt
  • 4 oz sugar
  • 1/2 Tbsp red pepper flakes
  • 1/2 Tbsp chipotle powder
  • 8 oz dark brown sugar
  • 20 fl oz yellow mustard
  • 2 fl oz ketchup

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

Grits:

  • 4 cups whole milk
  • 1 tsp salt
  • 1 cup stone-ground grits
  • 6 oz sharp cheddar cheese, grated
  • 4 Tbsp unsalted butter
  • 1 cup heavy cream
  • 2 tsp freshly ground black pepper

Grits Toppings:

  • 2 Tbsp olive oil
  • 8 cremini mushrooms, quartered
  • Pinch salt
  • 8 oz sliced Pepperoni
  • 1/2 cup Kalamata olives, sliced
  • 12 grape tomatoes, cut in half
  • 1 Tbsp chopped Italian parsley
  • salt and pepper, to taste
  • 1 lb cream cheese
  • 1/2 lb Smithfield Ham, roughly chopped
  • 1/2 cup minced sweet onions
  • 1/2 cup finely green onions
  • 1/4 cup roughly chopped Italian parsley
  • 1 Tbsp vinegar-based BBQ sauce
  • 1/2 cup aged sharp cheddar cheese

Braised Pork Belly:

  • 4 oz dark brown sugar
  • 1 oz fennel seed, ground
  • 1 1/2 oz rosemary, coarsely chopped
  • 1/2 oz crushed red pepper, ground
  • 1 Smithfield Culinary Fresh Pork Belly, skinned
  • 8 fl oz orange juice
  • 8 oz mirepoix, coarsely chopped
  • Remouillage, as needed
  • 1 thyme sprig, whole
  • salt and pepper, to taste

Apple Butter:

  • 4 lbs Fuji apples, peeled and cored
  • 1 lb Granny Smith apples, peeled and cored
  • 1/2 Tbsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/4 tsp ground all spice
  • 8 oz dark brown sugar
  • 8 oz raisins, optional
  • 5 lbs Boneless Pork Butt
  • 1/4 cup BBQ spice
  • 2 oz canola oil
  • 1/2 cup 1/2-inch diced Spanish onions
  • 2 cups light chicken stock
  • 1 cup BBQ sauce
  • 4 sprigs parsley bouquet, for garnish
  • 2-3 ears corn on the cob, cooked
  • 2 Tbsp butter and BBQ spice, as needed for corn
  • 4 portions sweet potato fries, cooked