Barbacoa Arancini with Cheddar Dipping Sauce

  • 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

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
  • 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