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
  • 2 white onions, julienned
  • 2 Granny Smith apples, peeled and medium dice
  • 2 cups Lime Mayo (recipe follows)
  • 3 cups Ham, medium dice
  • 1 cup red seedless grapes, cut in half
  • Kosher salt, to taste
  • 8 Bibb lettuce leaves

Lime Mayo:

  • 2 cups mayonnaise
  • 3 oz. lime juice
  • Zest of limes used for juice
  • Kosher salt, to taste, if desired
  • 2 Tbsp. unsalted butter
  • 1 small onion, diced
  • 1.5 cups risotto rice (carnaroli)
  • 2 garlic cloves, sliced 1/2 cup white wine
  • 3.5 cups beef broth
  • 1 cup buttermilk
  • 1 egg
  • 1 cup grated white cheddar
  • 3/4 cup mozzarella cheese
  • 2.5 Tbsp. chopped cilantro
  • 1/2 tsp. salt
  • Pepper, to taste
  • 1 lb. cooked Barbacoa
  • Fryer oil

Breading:

  • 1 cup flour
  • 1/2 tsp. salt
  • Pepper, to taste
  • 3 eggs
  • 1 cup panko breadcrumbs
  • 1 cup ground tortilla chips
  • Cheddar Dipping Sauce (recipe follows)

Cheddar Dipping Sauce:

  • 2 Tbsp. unsalted butter
  • 1 red pepper, stemmed, seeded and diced
  • 2 jalapeños, stemmed, seeded and diced
  • 1 poblano pepper stemmed, seeded and diced
  • 1/2 medium-sized onion, diced
  • 2 garlic cloves, finely chopped
  • 2 Tbsp. flour
  • 1 cup milk
  • 1 cup canned diced tomatoes with juice
  • 1/2 c. cilantro, chopped
  • 3 c. white cheddar, grated
  • 3 c. Monterey Jack cheese, grated
  • 1/2 c. sour cream
  • 1/2 Tbsp. salt
  • 1 lb. Pork Belly
  • 1 Tbsp. salt
  • 1 qt. chicken stock
  • 1 cup dry white wine
  • 1/4 cup soy sauce1 medium onion, sliced
  • 1 knob ginger
  • 3 cloves garlic, crushed
  • 1/2 cup brown sugar
  • 4 whole peppercorns
  • 2 whole bay leaves

Buttermilk Cheddar Biscuits:

  • 2 cups all-purpose flour, plus more as needed
  • 1 Tbsp. baking powder
  • 1.5 tsp. kosher salt
  • 12 Tbsp. cold unsalted butter, shredded
  • 1/2 cup cold buttermilk
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp cheddar
  • 2 Tbsp. chopped chives
  • 1 egg, beaten with 1 Tbsp. water or milk
  • Kosher salt (to top biscuits)

Pickled Vegetables:

  • 1 small daikon, julienned
  • 2 pieces carrot, julienned
  • 1 jalapeño, thinly sliced, seeded
  • 1 cup rice wine vinegar

Bourbon Glaze:

  • 1 cup Bourbon
  • 1/2 cup Pork Belly braising liquid (from recipe above) (or chicken stock)
  • 1 star anise
  • 4 Tbsp. ketchup
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. chopped chives

To Plate:

  • 1 lb. braised Pork Belly, cut into 2-oz. portions (recipe above)
  • 1/4 cup vegetable oil
  • 1/2 cup Bourbon Glaze (recipe above)
  • 8 buttermilk biscuits, cut in half
  • 1/2 cup Pickled Vegetables (recipe above)

Bulgogi Sauce

  • 2 cups water
  • 1 cup soy sauce
  • 1 medium yellow onion, sliced thin
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup minced garlic
  • 1/4 cup toasted sesame seeds
  • 1/4 cup Korean red pepper flakes
  • 1/4 cup Korean fermented hot pepper paste (gochujang)
  • 2 Tbsp. sugar
  • 2 Tbsp. sesame oil
  • 2 tsp. black pepper

Korean Slaw

  • 1 lb. coleslaw mix (cabbage)
  • 1 jalapeño pepper, julienne
  • 1 medium red bell pepper, julienne
  • 1 small cucumber, julienne
  • 1 small red onion, thinly sliced
  • 1 bunch cilantro, chopped
  • 1/4 lb. fresh bean sprouts
  • 8 oz. Pork Rind Pellets (large)
  • 24 corn or flour tortillas, heated

Asian Vinaigrette

  • 1 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • 10 Tbsp. lemon juice
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. brown sugar
  • 2 tsp. sesame oil
  • 1/2 tsp. sesame seeds
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground black pepper