Father’s Day
Recipes
By Executive Chef Tony Schmidt
Bourbon Braised Pork Belly Hash
For the Belly 2 lbs Allegiance Pork Belly (skin removed) 2 Carrots, Small Diced 3 Stalks of Celery, Small Diced 1/2 Sweet Onion, Julienne 8 oz Apple Cider 4 ea Garlic Cloves, Minced 1/4 t Red Pepper Flakes 4 oz Bourbon Extra Virgin Olive Oil For the Hash 2 oz Diced Redskin Potatoes, Blanched & Deep Fried 1.5 oz Roastworks Corn & Black Bean Blend 1 t Poblano, Small Diced 1 oz Yellow Onion, Small Diced 3 oz Braised Pork Belly, Diced 2 ea XL Eggs
1. Season the belly with salt and pepper 2. Heat the oil in a dutch oven and sear the pork belly until golden brown 3. Remove the belly and saute the vegetables in the same pan 4. Add the belly back to the vegetables and add the bourbon & apple cider 5. Bring to a simmer, cover and place into a 350 degree oven. 6. Cook for 1.5 hours 1. 2. 3. 4. 5.
Heat oil in a large skillet until hot Add the onions and poblano and sweat Add the pork belly and heat through Add the potatoes Place in a bowl and top with two fried eggs
General Tso
Glazed Fried ribs For the Ribs 1 Rack Allegiance Spare Ribs, Roasted or Smoked 4 oz Asian Pride General Tso Sauce 1 T White Sesame Seeds 1 t Bias Sliced Scallions For the Slaw 1 Bag Power Blend A/N Sesame Ginger Dressing 1 T Sriracha Salt and Pepper
1. Cut the ribs into individual bones 2. Deep fry the ribs until heated through and crispy 3. Toss in sauce and garnish with the seeds and scallions 4. Serve alongside the slaw 1. Combine all ingredients and let sit for one hour
Blue Cheese
Stuffed burger 2 ea 4 oz Braveheart Brisket Patties 3 oz Smoked Blue Cheese 1 oz Bacio Mozzarella 2 ea Roma Gourmet Onion Rings 3 Slices Ridgecrest 13/17 Bacon 1 Slice Heirloom Tomato 2 oz Piancone Roasted Red Pepper & Garlic Dressing 1ea Ace Craft Burger Bun A/N Arugula
1. Place one patty on a cutting board and top with both cheeses and salt and pepper 2. Top with the other patty and close with your fingers along the outside 3. Place onto a hot flattop and griddle until desired doneness 4. Remove and let rest for 2 minutes 5. Toast the bun on a griddle with butter 6. Build as follows: a. Bottom of bun b. 1/2 of the dressing c. Burger d. Tomato, season with salt and pepper e. Onion rings f. Arugula g. Top of bun sauced with remaining dressing
Happy father’s Day Please see your PERFORMANCE Foodservice Area Manager for more information. www.performancefoodservice.com/miltons