Tuscan Kale Salad with Pancetta Vinaigrette

  • 1½-2 cups shredded Tuscan kale 
  • ½ cup baby arugula
  • ½ cup shredded romaine lettuce
  • ¼ cup Roasted Red Grapes (recipe follows)
  • ¼ cup Castelvetrano olives, pitted and halved
  • ¼ cup shaved Parmesan or Grana Padano 
  • 2-3 Tbsp small-diced Margherita Pancetta, fried crispy
  • 3 Tbsp Pancetta Vinaigrette (recipe follows)

Roasted Red Grapes:

  • 1½ cups red grapes
  • 2 Tbsp olive oil
  • 6-8 whole thyme sprigs
  • Salt and pepper, to taste

Pancetta Vinaigrette:

  • ¼ cup small-diced Margherita Pancetta 
  • 1 Tbsp Mixed Herb Puree (recipe follows)
  • ¼ cup sherry vinegar
  • ½ cup olive oil
  • Salt and pepper, to taste

Mixed Herb Puree:

  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped thyme
  • 3 Tbsp chopped Italian parsley
  • ½ cup extra virgin olive oil
  • 1 8-oz premade pizza dough
  • 1 cup spicy barbeque sauce
  • 1 cup shredded mozzarella
  • ½ cup shredded cheddar
  • ½ cup pineapple chunks
  • ¼ cup pickled jalapeños
  • ½ cup Smithfield Diced Ham
  • Red pepper chile flakes, to taste
  • Flaky sea salt, to taste
  • Olive oil, to taste
  • Fried Pepperoni
  • 1½ cups house marinara
  • 1 cup shredded mozzarella
  • Sliced black olives, to taste
  • Sliced pickled jalapeños, to taste
  • 2 oz ricotta, in piping bag with star tip
  • Fresh basil, chiffonade

Fried Pepperoni:

  • 2 quarts oil for frying
  • 40 Margherita Cup N’ Char Pepperoni 
  • 2 cups hot sauce
  • 4 cups all-purpose flour
  • Salt, to taste

 

  • 1 14-inch pizza crust
  • ¾ cup Boursin cheese
  • 1 Tbsp pizza seasoning
  • 4 whole canned tomatoes 
  • 26 pieces Margherita Cup N’ Char Pepperoni
  • ½ cup sautéed mushrooms
  • ¼ cup peppadew peppers, chopped
  • ¾ cup shredded fontina cheese
  • 2 Tbsp shredded Parmesan cheese
  • 4 oz Mole Negro (recipe follows)
  • 1 12-inch thin-crust pizza
  • 3 oz Smithfield SmokeN’Fast Carnitas
  • 2 oz shredded mozzarella
  • 1 Tbsp sliced red onion
  • 1 Tbsp chopped cilantro
  • Mexican crema

Mole Negro:

  • 4 dried mulato chiles
  • 4 dried ancho chiles
  • 2 dried guajillo chiles
  • 1 small onion, chopped
  • 1 Roma tomato, chopped
  • 2 small tomatillos, chopped
  • 3 cloves garlic
  • Canola oil, as needed
  • 1 oz pecans
  • 1 oz pepitas
  • 2 oz sliced almonds 
  • 1 oz red-skinned peanuts
  • 1 oz sesame seeds
  • 1 tsp cinnamon
  • ¹⁄8 tsp ground star anise
  • 2 cloves
  • ½ tsp cumin seeds
  • ¹⁄8 tsp dried thyme
  • ¹⁄8 tsp dried marjoram
  • ¹⁄8 tsp dried oregano
  • 3 oz manteca (lard), divided
  • 1 plantain, peeled and sliced
  • 2 oz raisins
  • 6 cups chicken broth
  • 1 cup croutons
  • ¼ cup corn tortilla chips
  • 1 pinch black pepper
  • 1 sq Mexican chocolate
  • 1 Tbsp salt
  • 2 tsp sugar
  • 4 oz flour
  • 5-oz portion prepared pizza dough
  • 1 ¼ tsp Roasted Garlic Puree (recipe follows)
  • 1 ¼ tsp Mixed Herb Puree (recipe follows)
  • Sprinkle of flaky sea salt
  • 4 oz Bacon and Caramelized Onion Dip (recipe follows)
  • Olive oil, as needed
  • Chopped parsley or chives, for garnish on dip

Roasted Garlic Puree:

  • 1 cup garlic cloves
  • 4 Tbsp canola oil
  • 4 Tbsp olive oil
  • 2 Tbsp water

Mixed Herb Puree:

  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped thyme
  • 3 Tbsp chopped Italian parsley
  • ½ cup extra virgin olive oil

Bacon and Caramelized Onion Dip:

  • 1 cup Smithfield Bacon Bits
  • 1 cup  ¼-inch-diced dark-brown-caramelized onions 
  • 2 ½ cups sour cream
  • Scant ½ tsp kosher salt
  • 1 tsp lemon juice
  • 1 4-oz portion pizza dough
  • 3 oz Pulled Chicken Mole (recipe follows)
  • 2 oz Roasted Butternut Squash (recipe follows)
  • 1-1¼ oz Chihuahua cheese, shredded and divided
  • ¼ cup egg wash

Pulled Chicken Mole:

  • 6 guajillo chiles
  • 4 ancho chiles
  • 6 pasilla chiles
  • 1-3 cups chicken stock
  • 6 whole cloves
  • ½ tsp black peppercorns
  • ¼ tsp coriander seeds
  • ¼ tsp anise seeds
  • ¾ cup sesame seeds
  • ½ whole cinnamon stick
  • ½ cup raisins
  • ¹⁄3 cup almonds
  • ¹⁄3 cup peanuts
  • ¾ cup diced French bread
  • ¹⁄3 cup raw pumpkin seeds
  • 1 cup diced white onion
  • 2 tomatillos, husked and chopped
  • 2 plum tomatoes, roasted and chopped
  • 3 garlic gloves, roasted
  • 3 ½ oz  Mexican chocolate,  chopped
  • Salt, to taste
  • 1 lb Smithfield Smoke’NFast Pulled Chicken, warmed in mole sauce

Roasted Butternut Squash:

  • 1½ cups butternut squash, ½-inch dice
  • 1 Tbsp olive oil
  • Salt and pepper, to taste
  • 4 oz premade pizza dough
  • ½ cup salsa verde
  • ½ cup Smithfield Smoke’NFast Carnitas
  • ¼ cup sliced red onion
  • ¼ cup chopped roasted jalapeño
  • ½ cup chopped Oaxacan cheese
  • ¼ cup butter, melted
  • Garlic salt, to taste
  • 1 kaiser roll, split
  • 1 Tbsp mayonnaise
  • 2 leaves romaine, cut to fit bread
  • 2 slices tomato
  • 2 pieces Smithfield Canadian Bacon, prepared (recipe follows)
  • 1 Tbsp Dijon honey mustard

Batter for Canadian Bacon:

  • 1 egg
  • 2 oz milk
  • ½ cup all-purpose flour
  • 2 oz cornmeal
  • Oil, for frying
  • 1 sourdough baguette, cut into 6-inch portions1 cup diced celery
  • 3/4 cup diced yellow onion
  • 2-3 Tbsp Pepperoncini Aioli (recipe follows)
  • 4-5 oz Smoke’NFast Beef Brisket, shredded and warmed in stock
  • 1/3 cup Fennel and Red Cabbage Slaw  (recipe follows)
  • Crispy Shallots, for garnish  (recipe follows)

Pepperoncini Aioli:

  • 1/2 cup pepperoncini peppers, seeded and finely chopped
  • 1 cup mayonnaise
  • 1/2-1 Tbsp pepperoncini juice or white vinegar
  • 2 Tbsp chopped basil
  • Kosher salt, to taste

Fennel and Red Cabbage Slaw:

  • 1/8 head red cabbage, finely shredded
  • 1/2 small piece fresh fennel, cored and finely sliced
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper, to taste

Crispy Shallots:

  • 4 small shallots, sliced very thinly
  • 1/2 cup all-purpose flour
  • Canola oil, for frying