Ham Steak Stack

  • 1 baking potato, washed, cut into shoestrings
  • 8 whole eggs
  • Kosher salt, to taste
  • 2 tablespoons cold water
  • Ground black pepper, to taste
  • 3 tablespoons canola oil, divided
  • 1 Ham Steak, cut into 8 pieces, roughly 2″ x 2″
  • 4 rectangle 2″ x 3″ pieces of Cornbread (recipe to follow)
  • 1 cup Red Eye Gravy (recipe to follow)
  • 1 cup baby arugula, washed, stems picked
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon olive oil

Cornbread:

  • 3 whole eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups cornmeal
  • 1 1/2 cups all purpose flour
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 3/4 cups granulated sugar
  • 3/4 pound butter, melted

Red Eye Gravy

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup coffee
  • 1 cup beef stock
  • 1 cup cornmeal
  • 1 and 1/4 cups All-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 and 1/4 cups whole milk
  • 2 large eggs
  • 2 oz butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 1.5 cups Ham Steak, small diced
  • 1 jalapeño, seeded and small diced
  • 1/4 bunch cilantro, chopped
  • 3 eggs
  • 3 cups milk
  • 6 oz Ham Steaks, diced
  • 6 oz shredded cheddar cheese
  • 2 oz green onions
  • 3 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 oz rendered ham fat
  • 2 oz Ham Steak
  • 1 piece French Toast (recipe to follow)
  • 1 Tbsp. dijon mustard
  • 2 slices Swiss cheese
  • 1 Large egg
  • 1/2 cup arugula
  • 3 Tbsp. Pineapple Salsa (recipe to follow)

French Toast:

  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 1 piece thick-cut sourdough bread

Pineapple Salsa:

  • 1/4 cup small diced pineapple
  • 2 Tbsp. small diced red bell peppers
  • 2 Tbsp. small diced red onion
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. chopped cilantro
  • 2-3 oz. “Ham” Burger Patties (recipe to follow)
  • Salt, to taste
  • 1 oz. slice American cheese
  • 1 4″ brioche hamburger bun
  • 3 oz. butter
  • 1 fried egg
  • 2 oz. Dijonaise (recipe to follow)
  • 2 oz. Bread and Butter Pickles (recipe to follow)

“Ham” Burger Patties

  • 12 oz. Ham
  • 2lbs. 70/30 ground chuck

Dijionaise

  • 1/2 cup mayonnaise
  • 2 oz. dijon mustard
  • 1 oz. relish
  • 2 tablespoons pickled mustard seed

Bread and Butter Pickles

  • 3/4 tsp celery seed
  • 1.5 tsp yellow mustard seed
  • 3/4 tsp coriander seed
  • 3/4 tsp turmeric
  • 1 cup white distilled vinegar
  • 3/4 oz kosher salt
  • 5 oz. sugar
  • 8 oz. zucchini
  • 8 oz. yellow squash
  • 1/2 peeled onion
  • 1 red bell pepper
  • 2 English muffins, split
  • 1 lb. Farmland by Smithfield® Pork Tenderloin
  • 2 eggs
  • 1/2 cup Italian style bread crumbs
  • 1/4 cup milk
  • 1 pinch garlic salt
  • 2 tsp. dried oregano
  • 1 Tbsp. vegetable oil
  • Salt and pepper to taste
  • 4 eggs, poached
  • Sriracha aioli

Chef Frank Benedict

  • 4 pieces sourdough bread
  • Honey jalapeno Farmland by Smithfield Bacon
  • Fried green tomato (recipe to follow)
  • 2 cups mixed greens
  • 4 eggs, poached
  • Cajun aioli

Fried Green Tomato:

  • 1 large egg, lightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium-size green tomatoes, cut into 1/3-inch slices
  • Vegetable oil
  • Salt to taste

Chef Frank Benedict

  • 4 pieces Texas toast, buttered
  • 1/2 lb. Pulled Pork
  • 4 eggs, poached
  • BBQ hollandaise

Chef Frank Benedict

  • 1 Tbsp. onions, chopped
  • 4 Eckrich by Smithfield® Smoked Sausages
  • 2 eggs
  • 1 cup Parmesan Grits (recipe to follow)
  • 2 Tbsp. Chorizo Aioli (recipe to follow)
  • 1 tsp. chives
  • 1 oz. Hot Sauce Butter (recipe to follow)
  • 2 pieces sourdough bread

For Parmesan Grits:

  • 1 qt. skim milk
  • 6 oz. coarse grits
  • 4 oz. butter
  • 8 oz. Parmesan cheese
  • 1 tsp. kosher salt

For Hot Sauce Butter:

  • 1 cup Frank’s Hot Sauce
  • 1 1/2 cups red wine vinegar
  • 1 oz. Tabasco Hot Sauce
  • 4 oz. onions, diced
  • 1/2 cup heavy cream
  • 4 oz. whole butter, cold

For Chorizo Aioli:

  • 4 oz. hard Spanish chorizo
  • 1 cup blended oil
  • 1 egg yolk
  • 1 Tbsp. Dijon mustard
  • 1 tsp. paprika
  • 1/2 tsp. garlic, granulated
  • 1 oz. sherry vinegar
  • 1 pinch kosher salt
  • 1 1/2 tsp. water
  • 4 Pork Chops
  • Apple Cider Brine (recipe to follow)
  • Breakfast Sausage Spice Mix (recipe to follow)
  • 4 Skillet Hoe Cakes (recipe to follow)
  • 4 oz. maple syrup
  • 4 oz. green onions, bias cut
  • 1 jalapeño, shaved

Apple Cider Brine:

  • 4 cups apple cider
  • 1 1/2 oz. brown sugar
  • 2 1/2 oz. kosher salt
  • 1/2 oz. sage, fresh
  • 1 oz. rosemary, fresh
  • 5 bay leaves
  • 1 Tbsp. fennel seed
  • 1 Tbsp. juniper berries
  • 4 cups ice

Breakfast Sausage Spice Mix:

  • 1 Tbsp. fennel seeds
  • 1 Tbsp. coriander seeds
  • 2 Tbsp. mustard seeds
  • 1 tsp. chili flakes
  • 1 tsp. sage, ground
  • 4 Tbsp. kosher salt
  • 1 Tbsp. brown sugar

Skillet Hoe Cakes:

  • 400g yellow cornmeal, coarse
  • 432g all-purpose flour
  • 80g granulated sugar
  • 28g baking powder
  • 16g kosher salt
  • 4 whole eggs
  • 4 egg whites
  • 1330g whole milk
  • 944g clarified butter
  • 40g whole butter