KC Wing Estofado

Ingredients:

  • 4 Smoke’N Fast® KC Wild Wings
  • 1 green pepper, sliced ¼-inch thick
  • 1 yellow onion, sliced julienne style
  • 2 Roma tomatoes, sliced
  • 1 plantain, sliced
  • 1 cup Latin citrus sauce (recipe follows)
  • 3 cups cooked rice
  • 1 cup shredded lettuce
  • ½ cup Encurtido (recipe follows)
  • ½ avocado, sliced, for garnish
  • fried plantain, slices, for garnish

Latin Citrus Sauce:

  • 5 Roma tomatoes, roasted
  • 1 medium onion, roasted
  • 1 celery stalk, diced
  • ½ Tbsp chopped garlic
  • ½ Tbsp oil
  • 1 tsp cumin
  • 1 tsp achiote paste
  • 1 cup of chicken broth
  • ½ lime, juiced

Encurtido:

  • ½ red onion, sliced julienne style
  • 2 Roma tomatoes, ¼-inch-thick slices
  • ½ cucumber, ¼-inch slices
  • 1 bunch cilantro
  • 1 Tbsp vinegar
  • 3 Tbsp olive oil
  • 1 lemon, juiced

 

Ingredients:

  • 3 Tbsp canola oil
  • 1 medium sweet onion, small dice
  • 1 medium green bell pepper, small dice
  • 1 garlic clove, minced
  • 1 poblano pepper, small dice
  • 1 serrano pepper, small dice
  • 14.5-oz can diced fire-roasted garlic tomatoes
  • ¼ cup Chile Spice Blend
  • 8 oz can pinto beans, undrained
  • 8 oz can black beans, undrained
  • 8 oz dark red kidney beans
  • 16 oz chili beans
  • 2 lbs Smithfield Smoke’NFast Barbacoa
  • 1 Roma tomato, medium dice
  • 2 oz parsley, chopped
  • ¼ cup bias-cut green onions, divided
  • Salt and pepper, to taste

Garnish:

  • 1 cup crumbled Cotija cheese
  • 1 cup crema
  • 1 bunch cilantro, chopped
  • 1 fresh jalapeño, thinly sliced
  • 1 pickled poblano pepper
  • 1 cup roasted corn

Ingredients:

  • 1 lb shelf-stable gnocchi
  • 2 Tbsp olive oil, divided
  • 1 pt grape tomatoes, sliced in half lengthwise
  • 12 oz Eckrich by Smithfield® Smoked Sausage, sliced into ¼ -inch-thick coins
  • 1 each medium red and green bell peppers, diced
  • 1 oz fresh basil leaves, thinly sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 oz fresh Parmesan
  • 1 oz fresh basil
  • 8 eggs, poached

Ingredients:

  • Water, as needed
  • 3 cups peeled ¼”-diced sweet potatoes
  • 1 Tbsp canola oil
  • 1 oz smoked bacon, for garnish
  • 1 cup ¼-inch-diced Eckrich by Smithfield® Smoked Sausage
  • ¼ cup ¼-inch-diced sweet onions
  • ½ tsp minced fresh garlic
  • ¼ cup ¼-inch-diced green bell peppers
  • ¼ cup ¼-inch-diced red bell peppers
  • 1 Tbsp unsalted butter
  • ¼ cup bias-cut green onions, for garnish
  • 1 lb BBQ caramelized onions (recipe follow)
  • 4 ciabatta rolls, grilled
  • 1 lb. Curly’s by Smithfield® Fully Cooked Sliced Smoked Beef Brisket, cubed and heated
  • 4 slices Grùyere cheese, 1 oz each
  • 16 dill pickles, sliced into chips

BBQ Caramelized Onions:

  • ¼ cup olive oil
  • 1 lb yellow onions, sliced
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup sweet BBQ sauce
  • 1 cup red quinoa
  • 1 lb curly kale
  • ½ cup roasted almonds
  • 2 radishes
  • 1 Gala apple
  • 1.5 lb Curly’s by Smithfield® Smoked Pulled Chicken
  • 4 oz blue cheese
  • ½ cup dried raisins
  • 4 fl oz Ginger Vinaigrette (recipe follows)
  • Salt and pepper, to taste

Ginger Vinaigrette:

  • 1 cup apple cider vinegar
  • ¼ cup sugar
  • 2 Tbsp honey
  • 2 Tbsp freshly chopped ginger
  • 1 Tbsp minced shallots
  • 1 Tbsp Dijon mustard
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 Tbsp fresh thyme
  • 2 cups olive oil
  • 8 oz local amber lager
  • 1 qt heavy cream
  • 2 cups whole milk
  • 1 cup shredded grated Parmesan
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded smoked Gouda cheese
  • 1 cup shredded Monterrey Jack cheese
  • 1 Tbsp Tabasco®
  • 1 lb Curly’s by Smithfield® Smoked Whole Beef Brisket, divided
  • Salt and pepper, to taste

Pasta:

  • Water, as needed
  • 1 tsp oil
  • ½ tsp salt
  • 1 lb elbow macaroni
  • 1 Tbsp unsalted butter
  • ½ cup panko breadcrumbs
  • ¼ cup bias-cut green onions
  • 12 Smoke’N Fast® KC Wild Wings
  • 1 cup Thai Peanut Sauce (recipe follows)
  • 1/4 cup scallions
  • 1/4 cup mixed sesame seeds

Thai Peanut Sauce:

  • 1 cup peanut butter
  • 1/3 cup water
  • 1 clove garlic
  • 1 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp sambal oelek
  • 1/2 cup coconut milk

Papaya Salad:

  • 1 lb green papaya, chopped
  • 8 Tbsp cilantro leaves, chopped
  • 8 Tbsp mint leaves
  • 1/4 cup chopped peanuts
  • 1/2 Thai bird chile, chopped
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1/4 cup sugar
  • Salt, as needed
  • 2 bunches scallions
  • 2 Tbsp olive oil
  • 1 lb Curly’s by Smithfield® Smoked Pulled Pork
  • 4 ciabatta sandwich squares

Romesco Sauce:

  • ½ cup + 2 Tbsp olive oil, divided
  • 4 oz whole almonds
  • ½ lb roasted red peppers
  • 2 ounces sherry vinegar
  • Salt, to taste

 

  • Olive oil, as needed, divided
  • 4 cups Tomatillo Salsa Verde (recipe follows)
  • 4 cups fried tortilla chips
  • 8 eggs
  • 16 oz Smoked Pork Belly
  • 4 Tbsp BBQ Spice Rub (recipe follows)
  • 8 Tbsp cilantro leaves, chopped, for garnish
  • 8 Tbsp sour cream, for garnish
  • 2 limes, sliced, for garnish
  • 2 avocados, sliced, for garnish
  • 1 cup sliced red onion, for garnish

Tomatillo Salsa Verde:

  • 1 lb tomatillos, peeled
  • ½ yellow onion, sliced
  • 4 garlic cloves, whole
  • 1 jalapeño, halved
  • 8 oz cilantro
  • Salt and pepper, to taste

BBQ Spice Rub:

  • ¼ cup chili powder
  • 2 Tbsp garlic salt
  • 2 Tbsp onion powder
  • 2 Tbsp sweet paprika
  • 2 Tbsp black pepper
  • 2 tsp cayenne pepper