Seven-Hour Cherry Pepper Pork

Seven-Hour Cherry Pepper Pork
Yields: 1 order

Braised Pork
1 6.5 lbs. Pork Butt Shoulders (washed)
10 cloves garlic
1/8 cup adobo spice
1/8 cup steak spice

Poke 10 deep holes about 1/2 inch diameter into each shoulder. Stuff each hole with two cloves of garlic. Rub seasonings evenly over pork. Cover with plastic and foil and place into a 275
oven. Cook for 7 hours. Remove from pan and let cool slightly. Shred with forks and remove excess fat. Store in cooler.

Cherry Pepper Demi Glaze
1 cup cherry pepper vinegar
1/2 cup mild cherry peppers sliced
2 tbl hot cherry peppers minced
1 tbl garlic - minced
1/2 tsp dry basil
1 qt demi glaze
pinch salt

Reduce all ingredients except demi & salt over high heat until 2 cups remain. Add demi & salt and bring to boil. Let simmer for 5 minutes. Strain and reserve

Seven-Hour Cherry Pepper Pork
5 oz. braised pork
1 tbl sweet cherry peppers - sliced
2 oz cherry pepper demi-glaze
3 oz shredded pepperjack cheese
2 oz. fresh fried potato chips
1 tsp hot cherry peppers - chopped
1 tbl banana peppers
1 tsp parsley oil
3 cherry tomatoes - halved

Place braised pork and sweet peppers in pan with cherry pepper demi. Simmer for three minutes ñ add cheese on top until melted. Split chips and pork into three equal portions and place on plate stacked alternating each (i.e. chips, pork, chips, pork, chips, pork). Garnish the top with the rest of the peppers, parsley oil & cherry tomatoes.

Beet "Chop Salad"

Serves 4

2 lg beets
1 med golden beet
1/4 c red onion small dice
1 oz baby arugula
2/3 C goat cheese crumbled
1/2 C fried onion chopped (recipe follows)
1/2 C plus 2 tbl white balsamic dressing (recipe follows
1/4 C honey maple walnuts (recipe follows)
2 Tbl beet sauce (recipe follows)

-preheat oven to 350 degrees
-place beets in a covered casserole dish and bake for 2-3 hours depending on size of the beets
-remove beets from oven, uncover and let sit until room temperature
-with a damp dishtowel (disposable) rub the skin off of the beets
-dice the red beets to a small dice and place in a mixing bowl
-slice the golden beets thinly and set aside
-chop 1/2 of the arugula finely and add to the diced beets in bowl
-add diced red onion, fried onion, and white balsamic dressing to the mixing bowl with the beets and arugula, mix thoroughly
-add goat cheese and fold gently so to not to smash the cheese too much
-on a 4 large plates lay slices of the golden beet in a circular pattern
-mold 1/4 of the chopped beet salad onto to each of the plates slightly offset from the center
-top each molded salad with about five candied walnut pieces
-toss remaining arugula with remaining dressing and place a small mound of green over the top of each chopped beet mold
-drizzle or dot the beet sauce around the plate and serve

For the white balsamic dressing

1/2 c white balsamic wine Vinegar
1 cloves Minced Garlic
1 T Dijon Mustard
1 T Worstershire
1 pinch salt
1 pinch black pepper
1/3 c olive oil
1/3 c canola oil
1 Tbl + 1 tsp sugar

-combine all ingredients except oils in a blender
-blend together on low speed
-while blender is running on low speed drzzle in the oil slowly to form an emulsion
-reseason to taste
-chill and reserve

For the fried onions

1/2 small onion sliced into thin rings
1/2 C Flour
Tt salt and cayenne pepper
1 tsp garlic powder
1/2 C Buttermilk
1 qt vegetable oil

-combine garlic powder and buttermilk
-pour buttermilk mixture over onions and let marinate for 2 hrs
-heat vegetable oil in a tail pot to 350 degrees
-season flour with with salt and cayenne pepper
-drain onions from buttermilk thoroughly
-dredge onions in seasoned flour making sure to shake off all the excess
-deep fry onions at 350 degrees until golden and crispy
-using a slotted spoon or skimmer lift onions out of the frying oil and drain onto paper towels
-reserve until ready to use

For the honey maple walnuts

1 C walnuts shelled whole
1 tsp Honey
1 tsp maple syrup
1 tsp granulated sugar
1 pinch salt

-preheat oven to 325 degrees
-toss all ingredients in a bowl and mix thoroughly to coat evenly
-spread mixture onto a silicone mat on a baking tray or onto oiled parchment paper on a baking tray
-bake for 5 minutes and check every 2 minutes there after until it begins to caramelize
-remove from oven (be very carefull very hot)
-let cool and break apart for use when needed

For the beet sauce

1 small cooked beet
Water
Sugar
Salt and pepper

-place to beet in a blender and add just enough water to puree it
-puree slowly adding more water as needed until the consistency of a thin milk shake
-season with salt and sugar as needed
-strain through a mesh strainer and chill until ready to use.