The official title of our dish was “Smoked Vanilla Cheesecake with Honey Graham Cracker Crust, Topped with Hot Bourbon honey caramel sauce and honey roasted cashews”. We also served this dish with a spear of fresh honeycomb, directly out of one of their hives. The judges liked it enough to give us a perfect score.
I have had a pork rib cross section with belly attached picture saved on my phone for almost 2 years. I saw it on Instagram and dreamed of one day having a butcher cut it for me. It’s a cut that contains a pork loin chop, a back rib, a side rib and the belly of the pig including the skin. This thing looks like it could feed an army, but I can confirm it comfortably feeds 2 people.
I bought a chuck roast and cut the bottom portion into Denver steaks that were incredible! But now, I had the top portion that is usually ground up into hamburger to make incredible burgers, but I wanted to try something a little bit different. In honor of Cinco de Mayo, I thought it would be fun to make pulled beef tacos. I decided to treat the beef very similar to pulled pork, but instead of wrapping in foil, I wrapped it in a tray with some beef broth to really braise and break down the connective tissues a little more fully.
Pork Mole is one of my favorite dishes whenever I travel to Mexico. Mole is traditionally a complex chili and chocolate sauce that is very traditional for south of the border. I had to learn to perfect Mole sauce when I was competing in the world food championships and had to use chocolate as one of my recipes down in Alabama.
Black beans are one of my favorites, I always add them to my chili, taco salad, burritos, and a few other recipes. Today’s recipe is very much Mexican inspired, like those other dishes, but with way more black beans. The Yonedas Chocolate Rub in this recipe is an amazing collaboration between Jacek Chocolate and Yonedas rubs, made with locally grown black beans, it doesn’t get more local that this baked beans recipe right here!
