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2014 BFS Food Show Culinary Competition Recipe Chef Charon McKenzie ~ Lyford Cay Club
Holy Smokes Spice Rubbed Pork w/Cauliflower and Potato Purée served with Sautéed Broccoli, Baby Carrot and Asparagus, Sweet Potato Ball accented with Hibiscus Reduction and Caramelized Rosemary Shallots
PROTEIN: Hormel “Always Tender” Pork Tenderloin
THIRD PLACE COMPETITION WINNER
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Holy Smoke Spice Rubbed Pork
1 cup Badia® Holy Smokes Pork & Meat Rub 3 tsp Badia® cumin 2 tsp Badia® jerk seasoning 1 tsp sugar 2 tbsp roasted garlic seasoning 1 lb pork loin – try Hormel Always Tender® salt to taste
Method 1. Preheat grill 2. Mix seasonings together in a small bowl. 3. Season pork and grill for 5 minutes all over 4. Put pork in the oven to finish cook for 10 minutes on 350 degrees
Caramelized Rosemary Shallots
1 cup shallots 1/2 cups rosemary 2 tbsp sugar 5 oz butter 1/2 cup Restaurant’s Pride (Major) chicken base stock
Method 1. Preheat saute pan 2. Saute shallots and rosemary in butter. 3. Add sugar and stock to saute pan and saute for 5 minutes. 4. When shallots sweat add to a blender and blend until smooth.
Cauliflower and Potato Puree
1 cup fresh cauliflower 1 potato 1 cup stock 1 stick lemongrass 1/2 cup cooking cream
Method 1. Boil cauliflower and potato in stock with lemongrass and until tender. 2. Put mixture in blender and blend until smooth.
1 whole stalk of ginger root 3 piece of star anise 3 pk pork stock 3 tbsp sugar 2 cups hibiscus coulis
Method 1. Sweat ginger and star anise for 2 minutes. 2. Add hibiscus coulis and reduce for 3 minutes 3 Add pork reduction and continue to let reduction reduce for 5 minutes.