Three different chefs lined up to show us some great dishes and tell us about the 26th Annual March of Dimes Signature Chef auction.
We welcomed executive chef and general manager of Two Rivers Brewing Company Jeremy Bialker as well as two Sodexho chefs.
John Guinane is an executive chef at Air Products and Tina Dieterly is a sous chef at Crayola.
Two Rivers Brewing Company:
Bourbon BBQ Glazed Smoked Pork Belly over Cheese Grits with Sweet Turbinado, Sugar Dusted Duck Fat Fried Beet Gaufrettes, and Aged Fig Balsamic
Pork Brine
1 Tbsp whole juniper berries
½ cup picked sage
10 cloves crushed garlic
2 Tbsp black peppercorns
1 gallon cold water
2 cups hot water
½ cup kosher salt
1/3 cup packed brown sugar
2lb Heritage breed pork belly fat side scored with a knife, cut into 4” X 4” pieces
Mix first five ingredients. Dissolve items six through eight and add 2 cups ice after dissolved, to cool. Add salt solution to first mixture. Add the pork belly and let sit in brine for 18-24 hours.
Smoked Pork Belly
2 lbs brined pork belly
½ cup kosher salt
2 Tbsp garam masala
1 Tbsp cayenne pepper
2 Tbsp fresh ground black pepper
¼ cup chili powder
2 Tbsp coriander
½ cup brown sugar
Remove pork belly from brine and pat dry. Rub with spice mixture, reserving half form later, and let sit for 3 hours in refrigerator. Remove from refrigerator and let stand for one hour. In the meantime prepare your smoker. I like to use hickory for smoking pork. The smoker should stay at about 200* F. Shake off excess rub from the pork belly and plate on smoker rack. Smoke the pork belly, rotating every hour for three hours. Remove from the smoker and let cool.
Bourbon and Brown Sugar BBQ Sauce
8 cup ketchup
1 cup bourbon
1 ½ cups brown sugar
1 ½ cups molasses
1 ½ cups apple cider vinegar
1 cup Worcestershire sauce
½ cup soy sauce
¼ cup Dijon mustard
¼ cup liquid smoke
8 teaspoon onion powder
8 teaspoon garlic powder
4 teaspoon dried crushed red pepper
4 teaspoon freshly ground black pepper
Preparation
Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 1 gallon, stirring often, about 10 minutes. Yields 1 gallon.
Sharp Cheddar and Cream Cheese Laced Grits
1 cup steel cut grits
3 cups chicken stock
1 cup whole milk
¼ cup butter
½ cup grated sharp cheddar
½ cup cream cheese
½ Tbsp ground pepper
2 tsp kosher salt
3 dashes preferred habanero sauce
Bring chicken stock, butter, salt and milk to a boil. Slowly incorporate grits into stock mixture and reduce to a simmer. As the grits start to soften add the cheese, ground pepper, and hot sauce. The grits are done when they pull away from the pan when you tilt it.
Sugar Dusted Duck Fat Fried Beet Gaufrettes
1-1 lb tennis ball size red beets peeled
1 T turbinado sugar
Salt and pepper to taste
Slice beets on the waffle cutter attachment of a mandolin. Melt duck fat in large sauce pan and gently bring up to 300*F.
Fry beets in batches until frying settles and bubbles subside. About 4 minutes. Remove with spider and dry on wire rack, making sure to give the gaufrettes space.
Sprinkle the gaufrettes with the turbinado sugar and salt and pepper.
Spiced Pumpkin Cheesecake
38 ginger snaps, finely crushed ( about 1-1/2 cups )
¼ cup butter or margarine , melted
4 pkg. ( 8 oz. each cream cheese, softened
1 cup sugar
1 can ( 15 oz. ) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
Heat oven to 325 degrees F.
Mix cookies and butter; press onto bottom and 1 inch up side of 9-inch springform pan .
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim.
Refrigerate 4 hours.
Easy Caramel Sauce
1 cup brown sugar
1/2 stick butter (4 Tbsps.)
1/2 cup heavy whipping cream
1 Tbsp. vanilla
Pinch of salt
Mix all ingredients in a medium saucepan over medium-low to medium heat.
Cook while whisking gently for 5-7 minutes, until thicker.
Turn off heat.
Serve warm or refrigerate until cold.
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