FRIED TOMATILLO AND PANCETTA SANDWICHES WITH MEXICAN PIMENTO CHEESE
This take on a BLT has been on my mind for a long time. The idea of using a tomatillo came when we knew living in the north it would be hard to find green tomatoes. The tomatillos worked perfectly. The saltiness of the pancetta and sourness from the tomatillos made this our favorite BLT ever. Recipe Here.
Deviled Eggs Carbonara
One of our favorite pasta dishes is pasta carbonara. The salty pancetta paired with the creamy eggs and spicy black pepper makes it the perfect combination. Why not make this deliciousness into a deviled egg? It's just so easy! Recipe Here
PORK BELLY TACOS WITH FULL BELLY FUNK SAUCE
These savory tacos are topped with something very special. Our very own Funk Sauce. The Funk Sauce is a mix of black bean sauce, chipotle adobo sauce, garlic and ketchup. It's the perfect punch to the salty pork belly. Recipe Here
JAMAICAN POT PIE
This recipe is a spin off from a recipe from Edward Lee's cookbook. He makes delicious pork curry pies. We loved the pie vehicle and decided on jamaican flavors. Our main ingredients are beef shank, scotch bonnet peppers, pimento berries and onion. Recipe Here
hot fennel fried chicken
Still obsessing over the deep fryer we decided to play with Edward Lee's Adobo Chicken and Waffle recipe and make it into something of our own. This is Hot Fennel Fried chicken with a Peruvian green sauce and pickled fennel to cool down your mouth. Want to try it at home? Be our guest! Recipe Here
WHOLE HOG ROAST
This summer we roasted a whole hog for 10 and a half hours. The meat was falling off the bone by the time we were finished. We pulled the pork and put some special sauces on to make sandwiches. This was our biggest accomplishment yet!!
Cajun andouille kebabs
The idea for this recipe comes from our constant thoughts about food from New Orleans. We can't get that Cajun flavor out of our minds. The recipe is pretty simple - grilling kebabs, toasting buns and assembling. There will be many more versions of these kebab dogs to come! Recipe Here
This pork shoulder was the third we have done. Since getting our Weber Mountain Smoker we have been taking BBQ to the next level. In the past our pork shoulder has been good not great. Our new toy makes it great. We smoked the shoulder for 9 hours and at the end it tore apart completely. It was beautiful. Recipe Here