Barbacoa Arancini with Cheddar Dipping Sauce
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)
- 1 package large Pork Rind Pellets
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
- 2 corn tortillas
- 1 slice Colby Pepper Jack
- 1 Fully Cooked Breakfast Sausage Patty
- 1 Tbsp. chipotle mayo (recipe below)
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