Wok Stir-Fry with Ham and Spicy Black Bean Glaze
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