Ground Pork Empanadas

Filling and Crust

  • 1 lb Smithfield Ground Pork
  • 6 Pillsbury® 6¾” Round Frozen Pie Dough (or housemade pie crust)
  • ½ onion, diced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ cup raisins
  • 1⁄3 cup shredded Manchego
  • 1⁄8 cup toasted pine nuts

Lemon-Honey Dipping Sauce

  • ½ cup mayonnaise or aioli
  • 2 tsp lemon juice
  • 2 tsp honey
  • Zest from 1 lemon
  • Salt and pepper, to taste

Pulled Pork

  • 1 lb Smithfield Pulled Pork
  • Thai Red Curry Sauce (recipe follows)
  • 4 bakery-fresh brioche buns
  • ½ lb shredded cabbage coleslaw mix
  • ¼ cup chopped fresh cilantro
  • Thai Nuoc Cham Sauce (recipe follows)

Thai Red Curry Sauce

  • 1½ cups coconut milk, unsweetened, divided
  • 4 Tbsp Thai red curry paste
  • 1 cup chicken stock
  • 2 Tbsp fish sauce
  • 3 Tbsp palm sugar (can substitute dark brown sugar)
  • 1 stalk lemongrass, smashed
  • 3 kaffir lime leaves

Thai Nuoc Cham Sauce

  • ¼ cup fish sauce
  • ¼ cup sugar
  • 1⁄3 cup water
  • 2 Tbsp fresh lime juice
  • 1 Tbsp sambal chile sauce

Osso Buco

  • 4 Smithfield Smoke’NFast Single Bone Osso Buco
  • 2 medium yellow onions
  • 3 garlic cloves
  • 1 fennel bulb
  • 3 medium carrots
  • 3 celery stalks
  • 4 plum tomatoes
  • ¼ cup butter
  • ¼ cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 Tbsp tomato paste
  • 6-8 oz dry red wine or to taste
  • 2 cups beef stock
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 4 bay leaves
  • 1 cup sugar snap peas

Mashed Potatoes

  • 2 lbs Yukon gold potatoes
  • ¼ lb butter, approximately
  • ¼ cup olive oil, approximately
  • Kosher salt, to taste

Pancetta-Wrapped Chicken Breast

  • 1 lb Margherita Pancetta, sliced paper-thin
  • 4 semi-boneless, skin-on chicken breasts, frenched
  • Salt and pepper, to taste
  • 2 slightly underripe peaches, julienned
  • 1 head Belgian endive, julienned
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil
  • Cracked Black Pepper Caramel Sauce (recipe follows)

Cracked Black Pepper Caramel Sauce

  • ½ cup sugar
  • 3 Tbsp butter
  • ¼ cup heavy cream
  • ½ cup chicken stock
  • ½ Tbsp cracked black pepper or to taste
  • 1 tsp kosher salt or to taste
  • 4 Smithfield Pork Chops
  • ½ cup granulated sugar
  • 1 Tbsp kosher salt
  • ½ Tbsp turmeric
  • 2 Tbsp garlic powder
  • ½ Tbsp paprika
  • 2 Tbsp olive oil, divided
  • 2 cups sweet cherry tomatoes, cut in half
  • ½ cup thinly sliced red onions
  • 1 Tbsp fish sauce
  • 2 limes, juiced
  • 1 Tbsp chopped cilantro
  • Salt and pepper, to taste
  • 5 eggs
  • 1 head garlic, chopped
  • 4 cups cooked jasmine rice
  • ½ Tbsp freshly ground black pepper

Hash

  • 1 lb Smoke’NFast Brisket, diced
  • 3 Tbsp canola oil, divided
  • 1 large sweet red pepper, sliced
  • 1 large sweet onion, sliced
  • 2 large Idaho Russet potatoes, baked, cooled and diced
  • BBQ Sauce (recipe follows)
  • 8 large eggs, poached medium or as desired

BBQ Sauce

  • 2 cups Sweet Baby Ray’s Original BBQ Sauce®
  • 2⁄3  cup Coca-Cola®
  • 2 tsp Spice House Vulcan’s Fire Salt® (or your favorite hot sauce)
  • 2 tsp coarsely ground black pepper