WINE CLUB

SEPTEMBER 2011

BBQ Pulled Pork SlidersNapa Slaw, Chipotle Mayo

BBQ pulled pork    1 ea Pork butt 10 cloves Garlic, halved2 Onion, diced2 tbsp Vegetable Oil1 Tbsp Ground cumin2 tsp Turkish red pepper flakes½ cup Honey2 cups Fresh Orange Juice2 cups Coffee (or 4 shots of espresso)1 ½ cups Ketchup1 cup Brown sugar packed1 cup Red wine vinegar2 Tbsp Tomato puree1 Tbsp Dry mustardChipotle mayonnaise 2 cloves Garlic2 ea Chipotle peppers3 ea Egg yolks3 cups Vegetable oil1 cup 25/75 blended olive oil 1 ½ tbsp Lemon juiceNapa Cabbage Slaw10 heads Napa Cabbage, shredded 10 ea Carrots, finely julienne2 bunches Scallions, Chiffonade2 bunches Cilantro, ChiffonadeNapa Slaw Dressing1 gallon Natural rice wine vinegar2 qt Water2 cups Sugar5 oz Ginger, grated6 cloves Garlic, grated

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WINE CLUB

SEPTEMBER 2011

BBQ Pulled Pork SlidersNapa Slaw, Chipotle Mayo

BBQ pulled pork    1 ea Pork butt 10 cloves Garlic, halved2 Onion, diced2 tbsp Vegetable Oil1 Tbsp Ground cumin2 tsp Turkish red pepper flakes½ cup Honey2 cups Fresh Orange Juice2 cups Coffee (or 4 shots of espresso)1 ½ cups Ketchup1 cup Brown sugar packed1 cup Red wine vinegar2 Tbsp Tomato puree1 Tbsp Dry mustardChipotle mayonnaise Yield: 2 quart2 cloves Garlic2 ea Chipotle peppers3 ea Egg yolks3 cups Vegetable oil1 cup 25/75 blended olive oil 1 ½ tbsp Lemon juiceNapa Cabbage Slaw10 heads Napa Cabbage, shredded 10 ea Carrots, finely julienne2 bunches Scallions, Chiffonade2 bunches Cilantro, ChiffonadeNapa Slaw Dressing1 gallon Natural rice wine vinegar2 qt Water2 cups Sugar5 oz Ginger, grated6 cloves Garlic, grated

.

WINE CLUB

SEPTEMBER 2011

BBQ Pulled Pork SlidersNapa Slaw, Chipotle Mayo

BBQ pulled pork    1 ea Pork butt 10 cloves Garlic, halved2 Onion, diced2 tbsp Vegetable Oil1 Tbsp Ground cumin2 tsp Turkish red pepper flakes½ cup Honey2 cups Fresh Orange Juice2 cups Coffee (or 4 shots of espresso)1 ½ cups Ketchup1 cup Brown sugar packed1 cup Red wine vinegar2 Tbsp Tomato puree1 Tbsp Dry mustardChipotle mayonnaise 2 cloves Garlic2 ea Chipotle peppers3 ea Egg yolks3 cups Vegetable oil1 cup 25/75 blended olive oil 1 1/2 tbsp Lemon juiceNapa Cabbage Slaw10 heads Napa Cabbage, shredded 10 ea Carrots, finely julienne2 bunches Scallions, Chiffonade2 bunches Cilantro, ChiffonadeNapa Slaw Dressing1 gallon Natural rice wine vinegar2 qt Water2 cups Sugar5 oz Ginger, grated6 cloves Garlic, grated

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WINE CLUB

BBQ pulled pork          MethodPreheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 3250F and roast for 2 hours longer. Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce.In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together. Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water.CHIPOTLE MAYONNAISEMethod:Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste.NAPA SLAW SALADMethod:Toss cabbage, carrots, scallions and cilantro together.Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw.NAPA SLAW DressingMethod:In a large stainless steel bowl, combine all ingredientsTogether. Let steep for at least 1 hour. Store in the refrigerator.To Plate: Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.

WINE CLUB

BBQ pulled pork          MethodPreheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 3250F and roast for 2 hours longer. Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce.In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together. Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water.CHIPOTLE MAYONNAISEMethod:Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste.NAPA SLAW SALADMethod:Toss cabbage, carrots, scallions and cilantro together.Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw.NAPA SLAW DressingMethod:In a large stainless steel bowl, combine all ingredientsTogether. Let steep for at least 1 hour. Store in the refrigerator.To Plate: Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.

WINE CLUB

BBQ pulled pork          MethodPreheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 3250F and roast for 2 hours longer. Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce.In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together. Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water.CHIPOTLE MAYONNAISEMethod:Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste.NAPA SLAW SALADMethod:Toss cabbage, carrots, scallions and cilantro together.Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw.NAPA SLAW DressingMethod:In a large stainless steel bowl, combine all ingredientsTogether. Let steep for at least 1 hour. Store in the refrigerator.To Plate: Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.