Vietnamese Chargrilled Pork Sausage Skewers

Minced Sausage Mixture

  • 4 lbs. Smoked Sausage, medium diced
  • 4 lbs. Swai fish fillets, frozen, medium diced
  • 4 cups sliced green onions
  • ¼ cup garlic puree
  • ¼ cup lemongrass puree
  • 5 Tbsp. fish sauce
  • ¼ cup palm sugar
  • 2 tsp. sea salt
  • 4 tsp. freshly ground black pepper
  • 48 sugar cane pieces, 4”x ¼” x ¼” sticks

Nuoc Mam Dipping Sauce

  • 4 cups warm water
  • 1 cup fish sauce
  • 1¼ cups palm sugar
  • 4 tsp. sambal chili paste
  • ¾ cup chopped garlic
  • 4 Thai bird chili peppers, sliced in rings
  • ¼ cup fresh key lime juice

For plating

  • 4 fresh banana leaves
  • 48 grilled skewered sausages (recipe follows)
  • 48 baby romaine lettuce leaves
  • 4 bunches fresh Vietnamese mint
  • 4 bunches fresh cilantro
  • 4 bunches fresh Thai basil
  • 8 cups bean sprouts

Ribs

  • 2 racks St. Louis–Style Pork Ribs, cut 2” crosswise
  • 1½ cups clover honey, divided
  • ½ cup Thai thin soy sauce
  • ½ cup Shaoxing rice wine
  • ¼ cup ginger puree
  • 2 tsp. sesame oil
  • 2 Tbsp. Indonesian chili paste
  • ½ tsp. freshly ground cinnamon
  • ¼ tsp. freshly ground nutmeg
  • ½ cup hot water

Toasted Sticky Rice Powder

  • ½ cup glutinous rice, uncooked

Spicy Thai Dipping Sauce

  • 40 grams lemon grass, pureed
  • ½ cup fish sauce
  • ⅓ cup Thai thin soy sauce
  • 3 tsp. Thai seasoning sauce
  • 1 cup fresh key lime juice
  • ⅓ cup palm sugar syrup
  • ⅓ Indonesian-style chili paste
  • ¼ cup Toasted Sticky Rice Powder (recipe follows)
  • ¼ cup cilantro, coarsely chopped

Argentinian Ribs

  • 2 slabs Smithfield St. Louis-Style Ribs
  • 1 Tbsp. kosher salt
  • 2 tsp. black pepper
  • 4 green onions, sliced
  • 4 garlic cloves, peeled
  • 1 10 oz. can chipotle peppers
  • ½ cup fresh orange juice
  • ¼ cup vegetable oil
  • 2 tsp. molasses or ¼ cup brown sugar
  • 2 Tbsp. red wine vinegar
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin

Pickled Avocado, Red Onion and Tomato Salad

  • 3 avocados, diced
  • 2 tomatoes, diced
  • 1 medium red onion, diced
  • ¼ cup red wine vinegar
  • ¼ cup vegetable oil

Spicy Pork Butt

  • 2 lbs. sliced Pork Butt
  • 4 oz. whole onion, diced
  • 3 garlic cloves, minced
  • 4 oz. light brown sugar
  • 3 oz. Korean chili flakes
  • 1 Tbsp. sesame oil
  • 4 oz. chili paste
  • ¼ cup soy sauce
  • 1 oz. ginger, chopped
  • 1 Tbsp. pineapple juice or mirin

Squash Puree

  • 3 pounds kabocha or butternut squash, diced into 2-inch cubes
  • ½ cup heavy cream
  • 3 Tbsp. butter
  • 1 tsp. ground white pepper
  • 1 tsp. white truffle oil
  • Salt, to taste

Taco

  • 5 corn tortillas, warmed

Pork Belly

  • 1 lb. Pork Belly, cut into 1-inch strips
  • 2 Tbsp. finely chopped garlic

Char Siu Sauce

  • 1 piece Chinese fermented red bean curd
  • 1 Tbsp. molasses
  • 1 Tbsp. Chinese Shaoxing wine (or sake)
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. oyster sauce
  • 1 tsp. mushroom soy sauce
  • 1 tsp. five-spice powder
  • ½ tsp. white pepper powder
  • ½ cup sugar

Anticuchera Sauce

  • 1 cup aji panca chile paste
  • ¼ cup minced garlic
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. toasted ground cumin
  • 1 Tbsp. dried oregano
  • 3 Tbsp.s kosher salt
  • 1 cup red wine vinegar
  • 1½ cups blended oil

Pork Belly

  • 5 lbs. Pork Belly
  • ¼ cup kosher salt
  • ¼ cup ground black pepper
  • ½ gal. chicken broth
  • 1 cup Anticuchera Sauce (recipe follows)
  • ½ cup blended oil

Blackened Chicken

  • ¼ cup soy sauce
  • ½ cup lime juice
  • 10 garlic cloves
  • ¼ cup fresh ginger
  • 1 cup lager beer or dark beer
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup huacatay paste
  • ¼ cup aji panca paste
  • 3 Tbsp. toasted ground cumin
  • ¼ cup dried oregano
  • 3 Tbsp. kosher salt
  • 3 Tbsp. ground pepper
  • 1 tsp. cayenne pepper
  • 5 lbs. Roasted and Seared Chicken
  • 1 loaf thick-cut sourdough bread (10 pieces)
  • 1 cup picked cilantro, for garnish

Avocado Green Chile Sauce

  • 5 jalapeños, tops and seeds removed
  • 1 cup mayonnaise
  • ¼ cup grated Parmesan
  • 3 cups cilantro, loosely packed
  • 3 oz. lime juice
  • ¼ cup huacatay paste
  • 3 garlic cloves
  • ¼ cup extra virgin olive oil
  • 6 green onions, tops removed
  • 5 avocados, seeds removed and grilled lightly
  • ¼ cup chopped cilantro roots & stems
  • ¼ cup chopped lemongrass
  • 2 leaves kaffir lime
  • 5 cloves garlic
  • 3 Tbsp. light brown sugar
  • 2 Tbsp. fish sauce
  • 2 Tbsp. lime juice
  • 1 Tbsp. soy sauce
  • 2 tsp. coarsely ground white pepper
  • ¼ cup coconut milk
  • 3 lbs. Pork Butt, cut into 1-inch cubes
  • Wooden skewers

Rack of Pork

  • 2 cups fresh lime juice
  • 1 cup fresh orange juice
  • 1 cup fresh grapefruit juice
  • 2 Tbsp. ground cumin, toasted
  • 2 cups vegetable oil
  • 30 garlic cloves, peeled, crushed
  • 8-10 lbs. Rack of Pork
  • 2 tsp. cayenne pepper
  • 2 Tbsp. garlic powder
  • 2 Tbsp. dried oregano
  • 2 Tbsp. black pepper
  • 3 Tbsp. salt
  • 1 lb. red onions, thinly sliced
  • 1 cup white wine
  • ½ cup chopped fresh cilantro

Potato Croquettes with Salad of Watercress and Kumquats

  • 2 lbs. russet potatoes, boiled
  • 1 medium-sized white onion, chopped
  • 1 cup heavy cream
  • 1 lb. butter
  • Salt and pepper, to taste
  • 3 eggs
  • 2 lbs. dried breadcrumbs
  • Oil, for frying
  • 1 lb. watercress
  • 1 lb. kumquats

Galbi Marinade

  • 8 cups soy sauce
  • 4 lbs. light brown sugar
  • 32 oz. onion, chopped
  • 16 pieces garlic
  • 8 oz. ginger
  • 4 cups mirin

Rack of Pork

  • 1 Rack of Pork, 8 bone-in
  • 2 qts. Galbi Marinade (recipe follows)
  • 4 Tbsp. yuzu kosho (Japanese fermented yuzu paste)
  • ½ cup cracked pistachios, for garnish
  • 4 Tbsp. finely chopped chive, for garnish