Piglatin Plate Recipes

PIGLATIN PLATE

Steps:

• For the marinade: Preheat the oven to 325 degrees F. Place the pork butt in a roasting pan fat-side up. Use a knife to carefully poke about 15 holes into the pork butt. In a blender or food processor, add the orange juice, olive oil, lime juice, 2 tablespoons of the cumin, 2 tablespoons of the oregano, 1 tablespoon of the pepper, the salt and garlic, and pulse until mixed and the garlic is minced. Pour the marinade over the pork. In a small bowl, combine the remaining 2 tablespoons cumin, oregano and pepper, mix well, and then pour evenly over the pork butt. Tightly cover the pan with foil and place in middle rack of the oven to cook for 8 hours.
• Using tongs or two forks, pull the pork and then cover with foil until ready to serve.
• For the rice: About 45 minutes before the pork butt is finished, start on the rice. Pour 4 cups water in a medium saucepan with the granulated garlic, olive oil and salt. Bring to a boil, then add the rice and reduce the heat to a low simmer. Cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Set aside.
• For the beans: In the pitcher of a blender add the cumin, oregano, black pepper, salt, seasoning, tomatoes, garlic and onions. Blend until the tomatoes, garlic and onions are no longer solid. Heat the olive oil in a large saucepan set over medium heat. Add the vegetable puree and stir gently for 3 minutes. Add the white wine and beans. Reduce the heat to medium-low. Cook at a simmer, stirring every 2 minutes, for 20 minutes.
• In a small skillet, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Place the plantains in the oil and cook until golden brown on the bottom, 1 to 2 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Place the plantains on a paper towl to drain excess grease.
• Place a scoop of rice on each plate and pour some beans over the rice. Place some pulled pork next to the rice and beans, and some fried plantains next to the pork. Garnish each plate with a lime wedge, some cilantro and queso fresco. Serve hot.

CAVIAR PLATE

Steps:

• Place the caviar tin in a small bowl of ice, to keep cold. Peel eggs and separate the whites and yolks. Chop yolks and whites separately. Place caviar on a platter and surround with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, creme fraiche, melted butter, blini, and toast points.

3-SALAD CHEF'S SALAD PLATE

Steps:

• Gather your ingredients.
• For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
• For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
• For the chicken salad: Preheat broiler.
• Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
• To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
• Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.