Wonton Taco

  • 1 lb. Farmland by Smithfield Smoke’NFast® Pulled Pork
  • 3 Tbsp. teriyaki sauce
  • 2 Tbsp. Asian vinaigrette (see below)
  • 2 tsp. sesame oil
  • 16 wonton wrappers
  • 1 lb. coleslaw mix
  • 1 small red onion, thinly sliced
  • 2 small green peppers, thinly sliced
  • 2 Tbsp. chopped cilantro

Asian Vinaigrette

  • 1 Tbsp. soy sauce
  • 1 Tbsp. lemon juice
  • 1 Tbsp. vegetable oil
  • 3 tsp. white vinegar
  • 3 tsp. brown sugar
  • 2 tsp. Asian sesame oil
  • 1 tsp. sesame seeds
  • 1/2 tsp. ground ginger
  • 1/2 tsp. black pepper

Filling

  • ¾ pound Pulled Pork
  • 3 cups shredded Napa cabbage
  • 2 tsp. kosher salt
  • 4 green onions, chopped
  • 1 ½ Tbsp. minced ginger
  • 3 cloves garlic, minced
  • 2 Tbsp. oyster sauce
  • 2 tsps. Chinese rice wine
  • 1 tsp. sesame oil
  • 1 ½ Tbsp. cornstarch
  • ¼ teaspoon white pepper

Pot Sticker Wrappers

  • 30 pot sticker wrappers
  • 3-5 Tbsp. cooking oil
  • 1-2 cups chicken broth

Dipping Sauce

  • 3 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • Pinch of sugar
  • 1 Tbsp. ginger, minced
  • 1 clove garlic, minced
  • 1 tsp. hot chili oil
  • 1 scallion, minced
  • 2 cups apple juice
  • 2 cups ketchup
  • 1 cup dark molasses
  • 1 cup brown sugar
  • 3/4 cup Worcestershire sauce
  • 2 tablespoons dry mustard powder
  • 1 tablespoon smoked paprika
  • 16 KC Wild Wings
  • 1 lime juiced
  • ¾ cup extra virgin olive oil
  • 2 Tbsp. roasted garlic puree
  • 1 tsp. cumin
  • 1 Tbsp. sea salt
  • 1 tsp. cracked black pepper
  • 1 tsp. smoked paprika
  • 16 KC Wild Wings
  • 2 jalapeño chiles, sliced and seeded
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. dried oregano
  • 1 Tbsp. sea salt
  • 1 tsp. ground black pepper
  • 16 KC Wild Wings
  • ¾ cup olive oil
  • 2 cloves garlic, slivered
  • ½ cup white wine
  • 1 tsp. smoked paprika
  • 1 cup chicken stock
  • 2 oz. unsalted butter

Honey-Mustard Sauce

  • ¾ cup yellow mustard
  • ¾ cup mayonnaise
  • 3 Tbsp. honey
  • 3 Tbsp. vegetable oil
  • ½ tsp. cayenne pepper
  • 16 KC Wild Wings
  • ¾ cup extra virgin olive oil
  • 1 tsp. sea salt
  • ½ tsp. ground white pepper

Pineapple Jam

  • 1 golden pineapple
  • 1 qt. pineapple juice (canned is OK)
  • 2 cups sugar
  • 2 oz. apple cider vinegar

Ham & Corn Fritters

  • 4 ears corn
  • 4 eggs
  • ¾ cup buttermilk
  • 10 oz. Diced Ham
  • ½ cup green onions
  • 1 Tbsp. kosher salt
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 Tbsp. baking powder

Pizza Dough

  • 20 oz. water at 70° F.
  • 2 grams of dried yeast
  • 40 oz. flour (General Mills Gold Medal or Neapolitan)
  • 1 oz. Kosher salt

Pizza Pinwheels

  • 15 oz. Ham, shaved paper thin
  • 1 cup flour (General Mills Gold Medal or Neapolitan)
  • 20 oz. mozzarella, grated
  • 2 cups baby Arugula
  • 1 qt. vegetable oil, for deep-frying
  • 1 and ¼ cups all-purpose flour
  • ¾ cup coarse cornmeal
  • ½ cup plus 3 Tbsp. granulated sugar
  • 2 and ¼ tsp. baking powder
  • 6 slices Bacon, cooked and crumbled
  • 2 tsp. ground cinnamon
  • 1 and ¼ tsp. salt
  • 2 large eggs
  • ¾ cup whole milk
  • 2 Tbsp. melted butter
  • 2 tsp. vanilla extract
  • 2 Granny Smith apples, cored and cut into small dice
  • ½ cup cream cheese
  • ½ cup finely chopped queso fresco
  • 12 large jalapeños
  • 14 slices Double Smoked Sliced Slab Bacon, regular
  • BBQ sauce, for glaze, if desired