Gourmet Girls

Instructions

Method

-      In a bowl, whisk olive oil, balsamic vinegar, banana peppers, garlic, pepper and salt together

-      Toss with field greens, cherry tomatoes and feta cheese

Ingredients
  • 1 cup field greens
  • ¼ cup chopped cherry tomatoes
  • 1 tablespoon garlic
  • 1 tablespoon feta cheese
  • 1 tablespoon chopped banana peppers
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon salt
Instructions

Method

-      Season gluten-free flour with salt and pepper

-      Season pork shoulder with salt and pepper, and toss in flour mixture

-      Heat oil in a cast iron pot

-      Place pork shoulder in pot, and brown

-      Once browned, remove from heat

-      In the same pot used to cook the pork shoulder, add onion, bell pepper and tomatillos

-      Stir in cumin

-      Stir in garlic

-      Add Serrano pepper and banana pepper to skillet, and stir

-      Stir in green enchilada sauce

-      Add cilantro, and stir

-      Stir in chicken stock

-      Add browned pork shoulder to mixture, and braise on low heat for three hours, or until pork is tender

-      Add scallions

-      Top with queso fresco and sliced heirloom tomatoes, and serve

 

Ingredients
  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 2 cups green enchilada sauce
  • ½ cup chicken stock
  • ¼ cup canola oil
  • ½ cup organic gluten free flour
  • 3 scallions, diced
  • 3 tomatillos, diced
  • 2 heirloom tomatoes, sliced
  • 1 banana pepper, charred and diced
  • 1 serrano pepper, charred and diced
  • ½ green bell pepper, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons chopped cilantro
  • 2 tablespoons queso fresco
  • 1 tablespoon cumin
  • Salt and pepper to taste
The Back Story

Method

-      Season gluten-free flour with salt and pepper

-      Season pork shoulder with salt and pepper, and toss in flour mixture

-      Heat oil in a cast iron pot

-      Place pork shoulder in pot, and brown

-      Once browned, remove from heat

-      In the same pot used to cook the pork shoulder, add onion, bell pepper and tomatillos

-      Stir in cumin

-      Stir in garlic

-      Add Serrano pepper and banana pepper to skillet, and stir

-      Stir in green enchilada sauce

-      Add cilantro, and stir

-      Stir in chicken stock

-      Add browned pork shoulder to mixture, and braise on low heat for three hours, or until pork is tender

-      Add scallions

-      Top with queso fresco and sliced heirloom tomatoes, and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Gourmet Girls | @gourmetgirlsgf

Gourmet Girls Gluten Free Bakery Bistro Tucson's only all gluten free bakery/bistro serving hand crafted gluten free baked goods plus seasonally inspired breakfast, lunch and weekend dinner menu. Real, fresh food.

Gourmet Girls is located at 5845 N Oracle Road, Tucson AZ. Call them at (520) 408-9000

(full profile)
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