Salami Tres Leches Pound Cake with Spiced Cream
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