Pulled Pork Benedict with BBQ Hollandaise on Jalapeño Cornbread
The Pork Ingredients
1 pork shoulder 1 pineapple, diced 2 cans of Coke™ ¼ cup ketchup 2 tbsps. Worchestershire sauce 2 tbsps. garlic powder 2 tbsps. smoked paprika 1 tbsp. onion powder 1 tbsp. kosher salt black pepper to taste water to cover
1. In a crockpot or a large pot, combine all ingredients and cook over medium heat until the pork is fork-tender. 2. Remove pork from the pot and liquid. Strain the cooking liquid into a pot and reduce it by half. 3. Using tongs and a fork, pull the meat from the bone. You want the meat in bitesize strands. 4. Add the pulled pork to the braise and cook over medium heat until it is all nicely coated in sauce
Jalapeño Cornbread Ingredients
2 cups cornmeal 2 cups flour 2 tsps. baking powder ½ tsp. baking soda ¼ tsp. salt ½ cup sugar ½ cup canola oil 3 tbsps. melted butter 1½ cups buttermilk ¼ cup heavy cream 4 whole eggs 2 minced jalapeños
1. Combine flour, sugar, cornmeal, baking soda, and baking powder in a mixing bowl and combine. 2. Add canola oil, buttermilk, heavy cream, and eggs. Mix again until homogenous. 3. Finish with melted butter and minced jalapeños. 4. Bake for 20–25 minutes, or until fully cooked.
WINE WITH THAT? This is a course that has a lot of dimension with the runny yolk, the chili inflected corn bread and then the tangy pork, so I would look for a lighter, fruitier red. We have a house red made by Early Mountain vineyards that is a blend of Cabernet Franc and Chambourcin. The former provides a depth of flavor and structure while the Chambourcin brings bright and lively fruit notes. A single varietal Chambourcin from the likes of North Gate or Narmada would work well too. — Owner and Sommelier Neal Wavra
Building the Benedict
For the Reduction: ½ cup white wine 2 tbsps. apple cider vinegar 1 tsp. Dijon mustard 2 tsps. Cajun spice
1. Combine all ingredients for reduction, reduce by half over high heat. 2. In a bowl, over a double boiler, whisk egg yolks until they become light and fluffy. Add two ounces of reduction. Continue to whisk while slowly drizzling in butter to emulsify your sauce. 3. Finish hollandaise sauce with the ketchup, Worcestershire, salt, and pepper.
For the Hollandaise: 3 egg yolks ¼ lb. melted butter 2 tbsps. ketchup 1 tsp. Worcestershire sauce salt and pepper to taste
Chef Anthony Nelson
1. Cut the cornbread into 2” squares. Slice that through the middle so you have two thinned 2” squares. These will serve as your base. 2. Place your pulled pork on top of the cornbread. Make sure you leave an indention in the pork so that your poached egg has a place to sit. 3. Finish your Benedict by spooning hollandaise sauce over it. Cover the entire egg and dress with as much sauce as you desire. 4. Enjoy!
| MARCH/APRIL 2017 17