Wok Stir-Fry with Ham and Spicy Black Bean Glaze

  • 2 Tbsp vegetable oil
  • 4 oz broccolini, cut into 3-inch pieces
  • 4 dates, pitted and quartered
  • 2 dried Thai chiles, cut in half
  • 1 garlic clove, sliced
  • 8 oz Smoked Diced Ham Cubes
  • 1 cup Tempura Batter (recipe follows)
  • 4 oz Spicy Black Bean Glaze (recipe follows)
  • 6 Thai basil leaves, torn
  • 10 oz sticky rice
  • 2 oz mayonnaise
  • ½ Tbsp sesame seeds
  • ½ Tbsp crispy fried garlic

Tempura Batter:

  • 1 large egg
  • ½ cup cornstarch
  • 1 cup all-purpose flour
  • 1 cup beer

Spicy Black Bean Glaze:

  • 1 Tbsp fermented black bean paste
  • ½ Tbsp fermented red pepper paste
  • 4 oz honey
  • 1 tsp dried fermented black beans, rinsed & soaked in water
  • 2 oz rice wine vinegar
  • 2 lbs romaine lettuce, shredded
  • 1 lb Fully Cooked & Smoked Pulled Chicken, heated
  • 6 oz avocado, diced
  • 3 oz corn pico de gallo
  • 5 hard-cooked eggs, cut in half lengthwise
  • 10 oz pepper Jack cheese, shredded
  • 10 Bacon Strips, cooked and diced
  • 16 oz BBQ Ranch Dressing (recipe follows)

BBQ Ranch Dressing:

  • 32 fl oz mayonnaise
  • 8 fl oz buttermilk
  • 4 fl oz BBQ Sauce
  • 1 tsp dried sage
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 pinch oregano
  • 1 bunch cilantro, chopped
  • Salt and pepper, to taste
  • Pie Crust (recipe follows)
  • 2 Tbsp extra virgin olive oil
  • 1 lb 41/50 shrimp
  • 4 oz Smoked Sausage
  • 1 cup sliced carrots
  • 1 cup peas
  • 1/2 cup sliced celery
  • 1/3 cup diced onion
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 3/4 cups chicken stock
  • 2/3 cup milk

Pie Crust:

  • 1/4 cups all-purpose flour
  • 1 tsp honey
  • 1/4 tsp salt
  • 1 1/2 cups cold butter, cubed
  • 2-5 Tbsp cold water
  • 16 slices thick-cut white bread
  • 4 oz unsalted butter
  • 32 oz Smoked Pulled Pork Marmalade (recipe follows)
  • 16 oz Pimento Cheese (recipe follows)

Smoked Pulled Pork Marmalade:

  • 1 Smoked Ham Hock
  • ¼ cup vegetable oil
  • 3 red onions, peeled and thinly sliced
  • 4 cloves garlic, peeled and thinly sliced
  • 2 cups red wine vinegar
  • 2 cups light brown sugar
  • 1 tsp crushed red pepper flakes
  • ½ tsp ground black pepper
  • 4 cups Fully Cooked & Smoked Pulled Pork
  • Salt, to taste

Pimento Cheese:

  • 2 cups cheddar cheese
  • ½ cup cream cheese
  • ¼ cup chopped pimento peppers
  • 2 oz mayonnaise
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 pinch black pepper
  • Salt, to taste
  • 1 gal salted water
  • 12 oz bicarbonate noodles
  • 12 oz Fully Cooked Smoked Pulled Pork
  • 3 heads baby bok choy, quartered
  • 64 oz Bacon Broth (recipe follows)
  • 2 Tbsp chile oil
  • 8 basil leaves, torn
  • ½ cup sliced green onions

Bacon Broth:

  • 1 Smoked Ham Hock
  • 8 slices Precooked Bacon
  • 1 onion, split and charred on the cut side on a griddle or grill
  • 1 head garlic, top removed and charred on a griddle or grill
  • 1 finger ginger, split and charred on the cut side on a griddle or grill
  • ½ Tbsp black pepper
  • ½ Tbsp coriander
  • 2 pieces star anise
  • 2 gallons water
  • 1 cup granulated sugar
  • Salt, to taste
  • 6 oz zucchini
  • 4 oz extra virgin olive oil, divided
  • Salt and pepper, to taste
  • 2 ¾-inch-sliced sourdough boule
  • 2 fresh garlic cloves
  • 2 packages fresh burrata
  • 1 large ripe heirloom tomato, sliced
  • 6 oz All-Natural Sliced Pepperoni
  • 2 oz reduced balsamic vinegar or Saba
  • 2 oz fresh basil, torn
  • Sea salt and fresh-cracked black pepper
  • 4 Tbsp adobo-style chipotle peppers
  • 8 Tbsp prepared mayonnaise
  • 4 Tbsp sour cream
  • 2 cups cooked brown rice
  • 12 oz Fully Cooked Pork Carnitas
  • 4 oz garlic, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 red pepper, charred and diced
  • 8 oz black beans, cooked
  • 5 oz sweet plantains, cooked and diced
  • 4 oz corn, charred
  • 1 Fully Cooked & Smoked Brisket
  • 4 oz onions, sliced ½-inch thick
  • 1 oz carrots, peeled and cut ½-inch thick
  • 1 oz celery, cut ½-inch thick
  • 2 oz tomato purée
  • 12 fl oz Texas BBQ Sauce (recipe follows)
  • 32 fl oz brown veal stock
  • Salt and pepper, to taste
  • 1 oz chipotle chile, canned in adobo, puréed
  • 10 new potatoes, sliced into quarters

Texas BBQ Sauce:

  • 8 fl oz cider vinegar
  • 4 oz dark brown sugar
  • 4 oz molasses
  • 4 oz honey
  • 4 fl oz Worcestershire sauce
  • 1 Shiner Bock Beer
  • ½ oz peach chutney, puréed
  • ½ oz chile powder
  • ½ oz black pepper
  • ½ oz garlic powder
  • ½ oz chipotle chile, canned in adobo, puréed
  • 1¼ qts ketchup
  • 1 oz oil
  • 16 oz ½-in slices Smoked Canadian Bacon
  • 4 oz maple syrup
  • 2 cups sushi rice, cooked and warm
  • 1 oz rice wine vinegar
  • 4 sheets roasted seaweed
  • 8 oz pickled Japanese vegetables
  • 1 oz togarashi (spicy dried chile powder)
  • 4 oz prepared mayonnaise
  • 2 oz prepared uni sauce
  • 1 oz toasted sesame seeds
  • 1 Black Angus Ground Chuck Beef Patty
  • 1 Tbsp salt
  • 3 oz Pastrami
  • ¼ cup sauerkraut
  • 2 slices Swiss cheese
  • 1 sesame bun, split
  • 2 Tbsp Russian Dressing (recipe follows)
  • ½ cup arugula

Russian Dressing:

  • ¼ cup sour cream
  • 3 Tbsp ketchup
  • 1 tsp horseradish
  • 1 garlic clove, minced
  • ½ tsp paprika
  • 1 tsp Worcestershire
  • 1 tsp Tabasco