Salami Tres Leches Pound Cake with Spiced Cream

Cake Ingredients

  • 1 cup rendered Smithfield Pork Belly Fat
  • 6 slices Margherita Salami, chopped, divided
  • 1½ cups cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1¼ cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract

Milk Mixture Ingredients

  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • ¼ cup whole milk

Spiced Cream Ingredients

  • 1 pint heavy whipping cream
  • 3 Tbsp confectioner’s sugar
  • ½ tsp vanilla extract
  • ½ tsp nutmeg
  • ½ tsp dark chile powder

Vanilla Berries Ingredients

  • 1 cup fresh berries (blackberries, blueberries, strawberries)
  • 2 tsp vanilla extract
  • ¼ cup granulated sugar
  • ½ tsp dark chile powder

Hummingbird Cupcakes
Ingredients

  • 180g Smithfield Ham Fat
  • 2 cups sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 14 oz banana
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 8 oz crushed pineapple
  • 1 cup chopped pecans

Piña Colada Frosting Ingredients

  • 4 oz Smithfield Ham fat
  • 15 oz softened butter
  • 18 oz powdered sugar
  • ¾ tsp vanilla extract
  • ½ tsp coconut flavor
  • 1 tsp rum flavor
  • 1 tsp pineapple flavor

Pineapple-Rum Compote Ingredients

  • 6 oz diced pineapple
  • 1 oz rum
  • 2 oz brown sugar
  • ½ oz vanilla bean paste
  • Edible flowers or microgreens, for garnish

Rendered Ham Fat Ingredients

  • 4 lbs Smithfield Ham fatty trimmings

Pork Belly Ingredients

  • 2 lbs Smithfield Pork Belly
  • Salt, to taste
  • Ground black pepper, to taste

Pickled Radishes Ingredients

  • 1 bunch red radishes
  • ½ cup red wine vinegar
  • ½ cup fish sauce

Gochujang BBQ Sauce Ingredients

  • 1 cup ketchup
  • ¼ cup gochujang
  • 2 Tbsp passion fruit puree
  • 2 Tbsp rice wine vinegar
  • 2 tsp kecap manis (Indonesian sweet soy sauce)
  • 1 Tbsp fish sauce
  • 1 Tbsp molasses
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • ½ tsp liquid hickory smoke
  • 1 tsp ancho chile powder
  • 1½ Tbsp sugar
  • 1 tsp salt
  • 1 tsp sesame oil

Toppings Ingredients

  • Vegetable oil, as needed
  • Chile flakes, as needed
  • Black sesame seeds, as needed
  • 6-8 sprigs cilantro
  • 2 lbs Smoke’NFast KC Wild Wings
  • 2 Scotch bonnet peppers or habaneros 
  • 1 medium white onion, peeled, roughly chopped 
  • 2 green onions, chopped 
  • 1 tsp salt
  • 3 fresh garlic cloves, peeled 
  • 1 tsp allspice 
  • ¾ tsp dried thyme
  • ¾ tsp ground ginger 
  • ¼ tsp nutmeg 
  • 1 Tbsp brown sugar
  • ¼ tsp cinnamon 
  • ¼ cup canola oil, divided 
  • 1 cup Memphis-style BBQ sauce 
  • Salt and pepper, to taste 

Pot Roast Ingredients

  • 1 lb Smithfield Smoke’NFast Pot Roast, torn into small chunks
  • 4 black garlic cloves, pureed 
  • 3 Tbsp black vinegar 
  • 1 tsp chile flakes 
  • 3 Tbsp honey
  • 2 tsp salt

Beignets Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 2 tsp salt
  • ½ cup water, plus more if necessary
  • ¾ cup butter, melted

Finalization Ingredients

  • 2 eggs, beaten
  • Vegetable oil, for pan-frying, as needed
  • Fresh horseradish, as desired

Pot Roast Preparation

  • In mixing bowl, combine all ingredients. Taste, and adjust to balance sweet, sour and salty. Refrigerate until needed.
  • 6 oz Smithfield Maple Breakfast Sausage
  • 2 Tbsp butter
  • 4 green onions, sliced thinly, green and white parts separated
  • 16 oz fresh corn cut off cobb
  • 1 Tbsp cornstarch
  • 8 oz milk
  • 8 oz cream
  • Salt, to taste
  • White pepper, to taste

Smoked Jalapeño Glaze Ingredients

  • 1 cup hickory wood chips (soaked in water for 15 minutes)
  • 2 fresh jalapeños (half for puree/half for garnish)
  • 1 cup maple syrup
  • 1 clove fresh garlic, peeled, rough chopped
  • 1 fresh lime, juiced 

Parmesan Whipped Ricotta Ingredients

  • ½ cup ricotta cheese 
  • ½ cup freshly grated Parmesan cheese 
  • Salt and freshly grated pepper, to taste 

Pizza Ingredients

  • 3 oz Margherita Cup-and-Char Pepperoni
  • 2  5-oz sourdough pizza portions
  • 2 oz pizza sauce 
  • 4 oz part skim grated mozzarella cheese 
  • 1 Tbsp Smoked Jalapeño Glaze (recipe above)
  • ½ cup Parmesan Whipped Ricotta (recipe above) 
  • 4 torn fresh basil leaves
  • 2 Tbsp freshly grated Parmesan cheese 
  • 4 slices Margherita Capicola
  • 1 8 oz package cream cheese, softened
  • ½ cup confectioners’ sugar
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1 tablet Abuelita Hot Chocolate, finely chopped
  • ½ cup graham cracker crumbs
  • 4 tsp granulated sugar
  • 3 Tbsp reserved bacon fat, melted
  • 8 oz Smithfield Bacon, cut into lardons
  • 1 bunch heirloom baby carrots with tops
  • Salt, as needed
  • 1 small package, whole dried date
  • 2 oz butter
  • 2 oz sherry vinegar
  • 4 oz date molasses
  • 2 oz blue cheese crumbles
  • Black pepper, to taste

Sauce Ingredients

  • ¼ cup soy sauce
  • 3 Tbsp honey
  • 4 cloves garlic, minced
  • 1 tsp gochugaru (Korean chile flakes)
  • 2 oz water

Ham Potatoes Ingredients

  • 4 oz Smithfield Ham, diced
  • 1½ lbs baby potatoes, cut in half
  • 2 Tbsp vegetable oil, or any neutral oil
  • 1 Tbsp toasted sesame seeds
  • Scallions, for garnish