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

Pork Butt Chorizo:

  • 1 lb. Pork Butt
  • 1 tsp. cumin seed
  • 1 tsp. coriander seed
  • 2 bay leaves
  • 5 whole cloves
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1 Tbsp. granulated garlic
  • 1 tsp. kosher salt
  • 5 whole peppercorns (or 1/2 tsp. ground black pepper)
  • 2 Tbsp. ancho chili pepper
  • 3 Tbsp. apple cider vinegar

Cheddar Dipping Sauce (recipe follows)

  • 2 Tbsp. unsalted butter
  • 1/2 medium-sized onion, diced
  • 2 garlic cloves, finely chopped
  • 2 Tbsp. flour
  • 1 cup milk
  • 1/2 cup chopped cilantro
  • 3 cups white cheddar, grated
  • 3 cups Monterey Jack cheese, grated
  • 1/2 cup sour cream
  • 1/2 Tbsp. salt

Tostones:

  • 2 cloves garlic, finely chopped
  • 1/2 lb. unsalted butter, softened
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 unripe plantains
  • Vegetable oil

To plate:

  • 1 lb. fresh Pork Butt Chorizo (recipe above)
  • Cooked Tostones (recipe above)
  • 1/2 cup White Cheddar Sauce
  • 1/2 cup queso fresco
  • 1 jalapeño, thinly sliced, seeded
  • 1 Roma tomato, diced
  • 1 red onion, thinly sliced
  • 1 watermelon radish, julienned
  • 1/2 cup sunflower sprouts1 lime, quartered
  • 1/2 cup guacamole
  • 2 cloves fresh garlic
  • Salt, to taste
  • 8 oz. Pork Tenderloin
  • 1/4 oz. cumin
  • 1 tsp. olive oil
  • 3 6-inch pieces French bread
  • 1/2 cup yellow mustard
  • 1/2 cup dill pickle chips
  • 6 slices Swiss Cheese
  • 6 slices smoked Gouda
  • 8 oz. ham (6 slices)
  • 2 oz. butter
  • 2 lbs. Fully Cooked Pulled Chicken
  • 2 Tbsp. canola oil
  • Canola oil for frying
  • 2 large white onions, large julienne
  • 2 cans tomatoes & green chile
  • 1 can chipotle chiles in adobo
  • 2 cloves garlic, minced
  • 1 tsp. dry oregano
  • Kosher Salt and black pepper to taste
  • 1 pkg corn tortillas
  • 3 limes, cut into eighths
  • 1 head iceberg lettuce, shredded fine
  • 6 radishes, shaved thin
  • 1 avocados, diced
  • 8 oz. sour cream, thinned with milk
  • 8 oz. queso fresco, crumbled
  • 1 bunch cilantro, rough chopped

Chipotle Mayo:

  • 1/2 cup light mayo
  • 1 tsp. Pureed Chipotles w/Adobo