Bacon Herb Quinoa Salad

  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 1/4 cup fresh squeezed lemon juice
  • 1 lb. Hickory Smoked Bacon, cut into 1-inch pieces
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 Tbsp. fresh thyme, finely chopped
  • 1 Tbsp. lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 1/4 cup (1 oz.) crumbled feta cheese
  • 2 lbs. Fresh Ground Pork
  • 6 Guajillo chilies
  • 3 Chile Ancho
  • 1 oz. dried oregano
  • 2 cups red wine vinegar
  • 1 oz. cumin
  • 3 cloves garlic
  • 1 oz. ground black pepper
  • 1 oz. coriander seeds
  • 12 yellow corn tortillas
  • 1 cup sour cream
  • 1 whole cabbage, julienned
  • Frying Oil
  • 2 lb. Skin-On Pork Belly, cut into 1 1/2-inch cubes
  • 2 quarts water
  • 1 ¼ cups dry sherry, divided
  • 1/3 cup sugar
  • ¼ cup peanut or canola oil
  • 5 star anise
  • 4 to 6 dried red chiles (arbol or Korean chiles)
  • 3 (1-inch) pieces fresh ginger, peeled
  • 2 cinnamon sticks
  • 1 Tbsp. Chinese 5-spice powder
  • 2 Tbsp. soy sauce
  • Sliced green onion tops
  • Crystallized ginger

Pickled Red Onions

  • 1 cup pomegranate infused red wine vinegar
  • 1/2 cup agave nectar
  • 1 tsp. kosher salt
  • 1/2 tsp. minced garlic
  • 8 oz. thinly sliced red onions

Cornbread Fritters

  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1 cup all-purpose flour
  • 2/3 cup self-rising yellow cornmeal mix
  • 3 Tbsp. sugar
  • 1/2 tsp. baking soda
  • 1 (8.5-oz.) can creamed corn
  • 1 egg, beaten
  • 1/4 cup butter, melted
  • 1 lb. Skinless Pork Belly
  • 3 Tbsp. BBQ seasoning blend

Spice Rub

  • 1 cup brown sugar
  • 1 cup coarse ground black pepper
  • 1 cup ground ancho chile powder
  • 2 Tbsp. ground coriander
  • 2 Tbsp. ground white pepper
  • 2 Tbsp. kosher salt
  • 2 Tbsp. granulated garlic
  • 2 Tbsp. granulated onion

Raspberry Wasabi Mustard

  • 1/2 cup plus 2 tablespoons seedless red raspberry jam
  • 1/4 cup whole grain mustard
  • 1/4 cup agave nectar
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. wasabi powder
  • 30 pretzel slider rolls
  • 2 lb. goat cheese with rosemary seasoning

Coffee-Chile Rub

  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1/4 cup finely ground coffee grinds
  • 3 tablespoons ancho chile powder
  • 3 tablespoons chipotle chile powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoons coarse ground black pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin

Mexican Slaw Topping

  • 1/2 fresh pineapple
  • 6 oz. shredded cabbage
  • 8 small radishes, quartered and thinly sliced
  • 2 large jalapeño chiles, seeded and finely minced
  • Juice of 1 lime
  • 1/2 cup diced sweet onion
  • 1/2 cup finely chopped red cabbage
  • 1/4 cup sour cream
  • 20 corn tortillas, warmed
  • Cotija cheese

Chipotle Mayo:

  • 1/2 cup light mayo
  • 1 tsp. Pureed Chipotles w/Adobo
  • 1/2 lb. Pancetta
  • 4 cups Lily unbleached self-rising flour
  • 8 oz. butter, unsalted, cold
  • 8 oz. Crisco vegetable shortening
  • 1.5 cups buttermilk
  • Cinnamon and Sugar Butter (recipe follows)

Cinnamon and Sugar Butter:
Makes 2 cups

  • 1 cup white granulated sugar
  • 2 Tbsp. ground cinnamon
  • 2 sticks unsalted butter, room temperature
  • 2 lbs. Pork Tenderloin, trimmed and cleaned
  • Salt and fresh cracked pepper, to taste
  • 12 thin Pancetta slices
  • 1 bunch red grapes
  • Sauce Gribiche (recipe follows)
  • 1 lb. baby arugula

Sauce Gribiche:

  • 3 tsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 8 large eggs, hard boiled, chopped
  • 1/4 cup gently packed mixed chopped herbs: flat parsley, chervil and/or tarragon
  • 1/2 cup cornichons
  • 8-10 capers, drained, rinsed and dried
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 24 mini mozzarella balls
  • 24 slices of Pepperoni, folded in half
  • 12 small cherry tomatoes, sliced in half
  • 12 skewers
  • Basil vinaigrette (recipe to follow)

Basil Vinaigrette

  • 1/3 cup olive oil
  • 1 Tbsp. white balsamic vinegar
  • 1/4 tsp. garlic powder
  • 1 scallion, finely minced
  • 6 basil leaves, finely shredded
  • Sea salt, to taste
  • Black pepper, to taste