Caramelized-In-Bacon-Fat Peaches with Bleu Cheese, Serrano Ham, White Balsamic Reduction Drizzle, + Fresh Herbs

Caramelized-In-Bacon-Fat Peaches with Bleu Cheese, Serrano Ham,
White Balsamic Reduction Drizzle, + Fresh Herbs

It's peach season, y'all! And thank gawd for that. Ripe peaches are practically religion down in the southeast. We use them for just about anything... cobblers, salads, on crostini, flavored lemonade, infused sweet tea, as toppings on pizza, and even in a savory capacity, like these caramelized peaches. It is the perfect side dish during the summer. What makes this recipe so mouth-watering? Well, let's just start from the beginning... they are caramelized in bacon fat (another southern staple), and then finished in the oven where they are caramelized with sugar and scented with fresh rosemary. After they achieve the dark, caramel-y color that you desire, you take them out of the oven and start assembling these sort-of-kinda "peach salads". Drizzle the tops of the caramelized peaches with some of the sweet + sticky + tangy white balsamic reduction. Now onto the matter of the bleu cheese... any kind will really do, but I especially like a soft, silky bleu cheese that will soften some while they sit on top of the warm peaches. Don't like bleu cheese, that's fine too! I'm sure that a creamy goat cheese would be a lovely compliment to the other ingredients! So spoon that sticky, yet delicious cheese into the center of the fruit and pile on a heap of shaved serrano ham. If you can't find serrano, prosciutto or country ham would work just fine as well! I love to finish these bad boys off with a little bit of fresh basil + minced chives because it gives the dish some herby elements that counteract all the sweetness and savoriness that is going on in the dish. We served our peaches with a pepper jelly glazed, BBQ rubbed, grilled pork tenderloin (I will post the recipe for that soon), and it was the perfect compliment to the hearty meat. I think this would absolute perfection for a dinner party with friends or just to whip up on a sunny weekday!! Enjoy :)

For the White Balsamic Reduction:

¼C White Balsamic Vinegar

1T Honey

For the Caramelized Peaches:

2T Rendered Bacon Fat

4 Large, Semi-Ripe Peaches (cut in half + remove the pit)

1T Granulated Sugar + 1T Light Brown Sugar

¼t Smoked Sea Salt

Fresh Cracked Black Pepper

4 Sprigs of Fresh Rosemary

For Topping the Peaches:

1t of Bleu Cheese (per peach half… we had about 8 halves)

Shaved Serrano Ham (country ham or prosciutto may be substituted)

Fresh Basil + Chives, Minced

Red Pepper Flakes, For Garnishing

Directions:

1. Preheat oven to 450 degrees F. In a bowl, mix together the sugars.

2. For the White Balsamic Reduction: Add the white balsamic vinegar and honey to a small saucepan and cook to reduce for 5-10 minutes, or until thick and syrupy. Set this aside until ready to use.

3. For the Caramelized Peaches: Heat a large oven-safe skillet over medium-high heat and add the rendered bacon fat. Once melted, reduce heat to medium-low. Sprinkle the cut-side up of peaches with half of the sugar mixture, the salt and the pepper. Place them cut-side done in the skillet, tucking the rosemary in between. Cook for 5 minutes, or until cut sides are caramelized and golden. Sprinkle the remaining sugar on the un-cut side of the peaches. Drizzle a bit of bacon grease (1-2 teaspoons) over the peaches, then place in the oven and roast for 10 minutes. Remove from the oven and flip the peaches so they are cut-side up. Roast for another 5-10 minutes, until soft and fragrant. Remove from the oven and serve immediately, discarding the rosemary.

4. Assembling the Peaches: Place the caramelized peach halves onto a plate and put a piece of blue cheese into the center, followed by a drizzle of white balsamic reduction and a mound of shaved serrano. Garnish the top with fresh basil and chives, along with a sprinkle of red pepper flakes and some more balsamic reduction. Enjoy with a glass of white wine.

inspired by: sugar roasted peaches

Date Night : Squid Ink Pasta with Calamari, Mussels, + Scallops braised in a Herbed, Spicy Heirloom Tomato Sauce and Brown Butter Panko

Squid Ink Pasta with Calamari, Mussels, + Scallops braised in a Herbed, Spicy Heirloom Tomato Sauce

Happy Easter everyone! I hope that everyone is surrounded by family, devouring honey baked hams, and stuffing your faces with carrot cake. Or, well, that's what we tend to do around this joint. But unfortunately, I do not have an Easter themed recipe for y'all today, but instead a Date Night entree. This dish is truly stunning... in person... in photographs... in general. I love the pop of black given from the squid ink pasta and the contrast of color the seafood + tomatoes provide. It looks extremely gourmet, but it was actually quite easy to throw together. We purchased the squid ink pasta a while ago, but we were waiting for the right inspiration to hit us. Usually everyone serves it with seafood because it obviously compliments the flavoring of the pasta. Well, we chose not one, but three types: calamari, mussels, + scallops. You honestly could just leave everything out and just use the calamari... just make sure you double or triple the amount of it. The pasta dish doesn't have a heavy sauce, which I love because it allows the remaining minor components to sing-- quite loudly. The sauce is super simple, in that it takes some sauteed onions, garlic, serrano, seafood stock, white wine, and a whole bunch of heirloom cherry tomatoes. Between the brine-y flavor from the squid ink pasta + seafood, the sweet + spicy tomato sauce, and crunchy brown butter panko, every flavor note is easily achieved. Not only is this delicious for two people, but it can't most certainly feed a big group. And lemme tell you, it's a crowd pleaser. I mean, they always say that you eat with your eyes first... and well, this dish is as colorful as you can get!! Enjoy :)

For the Brown Butter Panko:

4T Salted Butter, Melted & Browned

1C Panko Breadcrumbs

For the Pasta:

2T Unsalted Butter + 2T EVOO

1 Small Red Onion, Thinly Sliced

5 Cloves of Garlic, Thinly Sliced

1-2 Serranos, Thinly Sliced

2C Heirloom Cherry Tomatoes, Sliced in Half

2C Seafood Stock + 2C White Wine

2T Sugar (or to your desired sweetness)

1T AP Flour

1-2t Red Pepper Flakes (or to your desired spiciness)

Sea Salt & Fresh Cracked Pepper, To Taste

½C Mixed Herbs (we recommend minced chives, Chiffonade basil, & tarragon)

½lb Calamari, Cut into Rings

1lb Mussels, Cleaned + Beard Removed

8-10 Seared Scallops

8oz Squid Ink Pasta

Directions:

1. For the Brown Butter Panko: In a small sauté pan over medium heat, melt the butter until it has begun to toast and lightly brown. After it is has browned, pour the butter over the panko and quickly toss to coat the breadcrumbs until they are saturated. Return the buttered breadcrumbs to the pan and continue to brown them until they reach a lightly golden brown color. This should only take a few minutes (make sure to move them constantly, so they don’t burn). Remove them from the pan and place into a bowl, so that they can be used as a garnish later.

2. Bring a pot of salted water to a boil and add in the squid ink pasta. Cook them according to the package; however, ours only took about 3-5 minutes (just make sure it’s al dente). Drain the pasta and set aside.

3. For the Spicy Heirloom Tomato Sauce: Bring a large sauté pan to medium-high heat and add in the butter and olive oil. Once they have melted, add in the red onion slices, garlic slivers, sliced Serranos, and calamari rings. Cook them until they begin to caramelize slightly and become fragrant, about 2-3 minutes (don’t let the garlic burn). Throw in the tomato halves and continue to sauté until they begin to break down and release their juices, about another 3-5 minutes. Stir in the seafood stock, white wine, and mussels. Cover and let this mixture cook on medium-low heat for about 10 minutes in order for the flavors to meld and allowing the mussels to open up. Afterwards, sift the 1T of AP Flour over the sauce and stir to combine (this will help the sauce thicken a bit and hold onto the pasta better). Now, it’s time to season the sauce with red pepper flakes, sea salt, & fresh cracked peppers. Once it has been seasoned to your liking, add in ¼C of the fresh mixed herbs (saving the other portion for garnishing).  Add the drained squid ink pasta into the spicy heirloom tomato sauce and toss to cover the noodles completely.

4. Serving the Pasta: Dump the squid ink pasta onto a serving platter and place the seared scallops all over the dish. Garnish with the remaining ¼C of fresh mixed herbs and sprinkle the brown butter panko all over the dish.

5. Enjoy with some toasted bread and a glass of red wine!

Homemade "Wrecked Junction" Hot Sauce

Homemade "Wrecked Junction" Hot Sauce or Spicy Green Tomato-Serrano Hot Sauce

I have never ventured into making my own homemade hot sauces... yet. But, I'm so glad I decided to give it a go because this stuff is kick-ya-in-tha-face delicious. Getting kicked in the face is obviously a positive thing here, even though you wouldn't normally think so. This hot sauce gets your stomach wrecked because of its extra-spicy component of serrano peppers. No worries though, it is all mellowed out through the work of some nifty green tomatoes, shallots, and honey. I personally liked that this hot sauce had some "body" to it after it was pureed in the food processor. But, if you want to go for the "classic" hot sauce texture, you could easily pass it through a strainer or a cheesecloth. It's really up to you! We served this spicy companion with some super devilish chicken fried chicken skins, but I'm tellin' ya, it is AMAZING with some southern fried chicken or even as a dip with some tortilla chips. I'm lovin' how versatile this recipe is and will use it over + over in the future!! Enjoy :)

For the Hot Sauce:

½lb Firm Green Tomatoes, Cut into Slices (this was about 3 large tomatoes for me)

4 Large Shallots, Cut into Slices

½lb Fresh Serranos

Extra Virgin Olive Oil

Salt & Pepper, To Taste

2 Large Cloves of Fresh Garlic, Minced

1C Cider Vinegar + 1C White Vinegar

1C Honey (or to taste)

1 Lime, Zested

1T Fresh Cilantro, Minced

Directions:

1. Roasting the Vegetables: Preheat the oven to broil or 500 degrees. Line a baking sheet with a silpat and spread the slices of green tomatoes and shallots evenly on the pan. Drizzle them with olive oil and sprinkle with salt& pepper. Cook them until they are softened and starting to char slightly, about 7-10 minutes, depending on your oven. Scrape the cooked tomatoes and shallots into a food processor. Next, add on the fresh Serranos and toss them with olive oil, salt, and pepper. Cook the peppers until blackened and charred, about 10-12 minutes. Remove them from the oven and let them cool, and then peel off the skins and place them into the food processor along with the tomatoes and shallots.

2. Making the Hot Sauce: Add the minced garlic into the food processor and pulse until the mixture is pureed, but still has a slightly chunky consistency. Blend or whisk in the vinegars, honey, lime zest, and fresh cilantro. Season to taste with salt, pepper, sugar or honey. Pour into jars and preserve.

3. Serve with chicken fried chicken skins or your favorite fried chicken recipe!

Watermelon-Feta-Arugula Salad with Serrano Chile Vinaigrette

Here's another recipe that I love from my beloved Hugh Acheson. While reading about it in his cookbook, he said this was the perfect combination of sweet-salty-spicy-bitter that he had ever tried. He also liked mango, chile, and country ham, which I'm definitely going to try next. I sure do like my stuff spicy, so I doubled the amount of Serrano chiles in the salad recipe. Feel free to just use a total of two when making it for yourself. At first, we were both weary of this great combination, but eventually, it somehow all worked together. I did add some thinly sliced red onions, just for a little bite. We marinated the salad with some of the vinaigrette, added in some arugula right at the end so it wouldn't wilt, and packed them into containers for our picnic to go along side some yummy Tarragon-Lobster Rolls. We dug right into the salad first, and bam, so much flavor in such a small salad. And we loved it!! The salad was summery-fresh and the perfect side in the hot weather of Savannah. I would definitely recommend this to anyone who's looking for a unique combination of flavors!! Enjoy :)

Watermelon-Feta-Arugula Salad with Serrano Chile Vinaigrette 

the view from the top

For the Serrano Chile Vinaigrette:

½C Olive Oil

1 Lime, Zested & Juiced

2T Champagne Vinegar

3T Honey

1 Shallot, Minced

1 Large Garlic Clove, Minced

1-2 Serrano Chiles, Thinly Sliced

½t Fresh Rosemary, Minced

Salt & Pepper, To Taste

For the Salad:

Prepared Serrano Chile Vinaigrette

1 Medium Seedless Watermelon, Skin & Rind Removed & Cut into Squares

1-2 Serrano Chiles, Thinly Sliced

Baby Arugula Leaves

Red Onion, Thinly Sliced (optional)

½lb Feta, Cut into Cubes

Salt & Pepper, To Taste

Directions:

1. For the Serrano Chile Vinaigrette: Combine the olive, limejuice, vinegar, shallot, chile, rosemary, and seasonings in a mason jar, tighten the lid, and shake vigorously. Keep in the refrigerator until ready to use.
2. For the Salad: Place the watermelon squares, feta cubes, Serrano slices, red onion, and arugula in large bowl, and dress with half of the vinaigrette. Season lightly with salt & pepper. Add a small amount of dressed arugula on each plate, then the watermelon-feta mixture on top. Repeat with the remaining ingredients. Garnish with the dressed Serrano slices and then drizzle with a touch of the vinaigrette around each plate. Serve immediately.

Crab Cake & Pepperjack Grit Cake with Shrimp Etouffee Gravy & Green Onion Vinaigrette

My Mountain Man loves him some Shrimp & Grits, so of course, that's what he requested for his birthday dinner. I didn't want to make him something that I had already made before because well, it's his birthday. So, I came up with a new version of his favorite dish. It included a crazy grit cake, topped with a crab cake,  and then it's surrounded by a classic shrimp etouffee sauce and a green onion vinaigrette. It was everything he would ever want in a meal. And he absolutely loved every bite. You could easily leave out the crab cake, and just top the grits with the delicious shrimp etouffee (and it would be a lot simpler too). It's a great ole' Southern meal for my great ole' Southern boy!! Enjoy :)

Crab Cake & Grit Cake with Shrimp Etouffee Gravy & Green Onion Vinaigrette

For the Pepperjack Grit Cakes:

2 ½C Chicken Stock

1C Heavy Cream

1C Stone Ground Grits

2T Butter

1 ½C Pepperjack Cheese, Shredded

Salt & Pepper, To Taste

1C AP Flour

1 Egg + 2T Milk

1C Panko Breadcrumbs

Vegetable Oil, For Frying

For the Green Onion Vinaigrette:

1C Green Onions, Coarsely Chopped

¼C Red Wine Vinegar

2 Serrano Chiles

2T Mayo

Salt & Pepper, To Taste

½C Olive Oil

For the Crab Cakes:

1lb Crabmeat, Picked Free of Shells

½C Crushed Crackers

¼C Fresh Chives, Finely Sliced

½C Red Bell Pepper, Finely Chopped

¼C Mayo

1 Egg

1t Worcestershire Sauce & Dry Mustard

1T Lemon Juice

¼t Garlic Powder & Cayenne

Salt & Pepper

½C Flour

1 Egg + 2T Milk

1C Panko Breadcrumbs

Vegetable Oil, For Frying      

For the Shrimp Etouffee Gravy:

½lb Shrimp, Peeled & Deveined

1T Unsalted Butter

2 Garlic Cloves, Minced

½C Sweet Onion, Chopped

½C Red & Green Bell Pepper, Chopped

3T Tomato Paste

  

Directions:

1. For the Pepperjack Grit Cakes: Bring the chicken stock and heavy cream to a boil. Add in the stone ground grits in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer and cook for 15 minutes (adding salt & extra liquid if needed). When the grits are done, whisk in the butter and pepperjack cheese. Season with salt and pepper, and serve with the shrimp. Pour the grits into a buttered dish and chill in the refrigerator until solidified and compact. Using a biscuit cutter, cut the grits into rounds. Now, place the grit cakes into the flour mixture, then into the egg wash, and finally into the panko (making sure they are completely covered). Heat the vegetable oil over medium-high heat in a deep sauté pan. Fry the cakes until golden brown and crispy, about 2-3 minutes on each side. Remove the cooked cakes from the oil and place on a paper towel to drain. Keep them warm while you cook the other components.

2. For the Green Onion Vinaigrette: Blend the green onions, vinegar, chiles, mayo, salt, pepper, and oil in a blender until emulsified. Refrigerate the vinaigrette until ready to serve.

3. For the Crab Cakes: In a large bowl, mix together all of the ingredients, except for the flour, panko, and peanut oil. Shape into patties and dust with the flour. Put the crab crakes onto a baking sheet and chill in the refrigerator for an hour. Make a battering station, one container with the egg and milk and another with the panko breadcrumbs. Once chilled, coat the crab cakes in the egg wash and follow with a crust of panko. In a large skillet over, heat the oil over medium high heat. When the oil is hot, carefully place the crab cakes, in batches, and fry until browned, about 4-5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about another 4 minutes.

4. For the Shrimp Etouffee Gravy: Heat the butter in a large sauté pan over medium-high heat. Add the shrimp and cook until browned, about 2 minutes. Remove the shrimp from the pan, and then add in the garlic, onion, and pepper and cook until softened. Whisk in tomato paste and thyme and cook for 3 minutes. Add reserved 2 cups of shrimp stock; reduce heat to a simmer, cook for 5 to 7 minutes or until sauce has reduced to desired consistency. Season with salt and pepper to taste. Keep warm until ready to serve. When you are ready to serve, add the shrimp back into the gravy mixture and spoon it around the cakes (this is so the shrimp won’t overcook).

5. Assembling the Dish: Place a crispy grit cake in the center of a serving plate, and then stack a crab cake on top of the grit cake. Spoon some of the Shrimp Etouffee Gravy around the cakes. Drizzle the Green Onion Vinaigrette on top of the plate.

Date Night : Angry Mussels with Grilled Truffle Bread

My Mountain Man and I have decided to start a new tradition of having a date night once a week. I know that sounds bizarre because we're still quite young, and this kinda sounds like an old married couple who doesn't have time for one another, but it's quite the opposite. We've been dating now for about four and a half years and when you get to being with someone that long, you have to keep the "zsa-zsa-zsu" alive (as Carrie Bradshaw would say). Well, this new tradition is a lot of fun, and we really look forward to it every week now. I either cook us a special meal or he takes us out to dinner, and there are always some beautiful flowers involved (or some delicious chocolates, yum). So, for one of our date nights, I decided to recreate one of his favorite dishes from JCT Kitchen called "Angry Mussels". I have probably described this meal before because it is his go-to order whenever we go to lunch. But the mussels are perfectly cooked in a serrano-bacon-onion-garlic white wine broth, and then served with the best bread in the entire world. Along side of our mussels, I made a fried goat cheese salad & an easy chocolate mousse (which I will post in the next couple days). But, honestly this meal was just so perfect. It was easy to prep and didn't require a lot of hassle because you just throw everything into the pot and wait until the mussels pop open. The most satisfying part of the meal is dipping the delicious grilled truffle bread into the leftover spicy broth... my mouth is just watering thinking about that. I really encourage any couple out there to try and keep a romantic date night once a week, just for some fun!! Enjoy :)

Our Romantic Date Night in the Garden by Candlelight 

Angry Mussels, Grilled Truffle Bread, & Fried Goat Cheese Salads

Angry Mussels with Grilled Truffle Bread

Spicy Serranos, Thick-Cut Bacon, Sweet Onion & Garlic, & White Wine  

The Most Perfect Meal... Ever

For the Mussels:

3lb Mussels, Scrubbed & Debearded

1 ½C Dry White Wine

1 ½C Seafood Stock

8-10 Strips of Applewood Smoked Bacon, Cut into Thick Cubes

1T Coarse Black Pepper

3 Green Onions, Sliced

1 Large Sweet Onion, Thinly Sliced

4-5 Cloves of Garlic, Thinly Sliced

4-5 Serrano Chiles, Thinly Sliced

6T Butter

3T Parsley

Salt & Pepper, To Taste

Thick Crusty Bread, Grilled or Fried in Truffle Oil

Directions:

1. Place the mussels in a large bowl with cold water to cover. Let them soak for about 20-30 minutes to remove any dirt or sand. Drain the mussels, and then remove the “beard” from each. If they are dirty, scrub the shells with a brush under running water. Discard any mussels whose shells aren’t tightly shut.
2. In a large stockpot over medium heat, cook the peppered bacon cubes to render down that fat. Once the bacon has rendered, remove the cubes, leaving the bacon fat to sauté the aromatics. Add the green onion and sliced onion. Cook these until they become fragrant, but do not brown. Add in the sliced garlic and cook for about 1-2 minutes. Next, add in the thinly sliced Serrano chiles. Let them sauté and become slightly tender. Add in the white wine, butter, and parsley. Bring to a boil and then reduce the heat and cook for about 10 minutes. Season with salt & pepper to taste.
3. Add the mussels into the pot. Cover and allow to cook until the shells are opened, about 10 minutes (discard any mussels that did not open in the cooking process). Once they have opened, add in the cooked bacon and cubes of butter, stirring to coat and melt the butter. Transfer the mussels and sauce to a large serving bowl. Garnish with the green onions & chopped parsley and with the fried bread slices for dipping.

Asian Noodle Salad

This is my last recipe from our anniversary picnic :( I already miss that day already! Anyway, since we had a themed Asian menu, we needed a side item to go with our Banh Mi's & Tiger Woods'. I ended up making Asian Noodle Salad, that I adapted from a little bit from the most amazing woman ever, The Pioneer Woman. She is just awesome. I didn't change too much, but made the dressing a bit sweeter (because I like things sweet), and changed some of the vegetables around! We really loved this pasta salad, it was perfect for a hot summer day. It makes a whole bunch, so don't make as much as I did if there is only two of you eating it. But, it is one mean salad!! I definitely recommend it for a big family dinner, barbecue, or pot luck! Enjoy :)

Caramel Pork Belly Banh Mi's with Asian Noodle Salad

Asian Noodle Salad

For the Dressing:

Juice of 1 Lime

½C Olive Oil

½C Soy Sauce

2T Rice Wine Vinegar

2-3T Sesame Oil

½C Brown Sugar

¼C Honey

3T Fresh Ginger, Minced

2T Fresh Garlic, Minced

1 Shallot, Minced

For the Asian Noodle Salad:

1 Package of Linguine Noodles, Cooked & Cooled

1 Head of Purple Cabbage, Sliced

1C Shredded Carrot

1 Red Bell Pepper, Sliced Thin

1 Yellow Bell Pepper, Sliced Thin

1 Bag of Bean Sprouts

2 Serrano Peppers, Minced

3T Fresh Thai Basil, Finely Chopped

1 Bunch of Green Onions, Sliced

1 Bag of Shelled Edamame Beans

10oz Whole Cashews, Lightly Toasted

Directions:

1. To Make the Dressing: In a large bowl, add in the olive oil, and then squeeze in the juice of one lime. Add in the soy sauce, sesame oil, and brown sugar and whisk together until the sugar has dissolved. Lastly, whisk in the fresh minced ginger and garlic until combined. Pour the dressing into a dressing jar and keep in the refrigerator until it is ready to be used. The dressing keep for about 3 days.
2. To Make the Asian Noodle Salad: In a large mixing bowl, toss together all of the ingredients until all of the vegetables are mixed throughout the pasta noodles. Next, whisk or shake the dressing one last time and then pour over the salad. Mix the salad with the dressing with tongs until everything is completely covered.
3. Place the dressed noodle salad on a platter and garnish with more cashews.

source: asian noodle salad.

Caramel Pork Belly Banh Mi Sandwiches

Here is another recipe from our anniversary picnic. This was the main course. Have you ever had a Banh Mi? I hadn't until I went to one of our favorite restaurants in Atlanta, Star Provisions, and I saw this sandwich on the menu. It is a very strange sandwich and it immediately intrigued me. It is typically made with some kind of pork, pickled veggies, cilantro, cucumber, and jalapenos. We loved Star Provision's version, so we just had to recreate it! The sandwich turned out awesome, it's just like an Asian sub. So good. Enjoy :)

Caramel Pork Belly Banh Mi Sandwiches

For the Pickled Veggies:

½lb Carrots, Completely Dried & Cut into Matchsticks

½lb Daikon Radish, Completely Dried & Cut into Matchsticks

3C Warm Water

3T Rice Wine Vinegar

3T Sugar

2T Salt

For the Sriracha Mayo:

3T Mayo

1T Sriracha

1t Lime Juice

¼t Soy Sauce (optional)

For the Asian Dry Rub:

1T Ground Ginger

1T Five Spice Powder

1t White Pepper

2t Salt

2t Garlic Salt

1T Brown Sugar

For the Caramel Pork Belly:

2lb Pork Belly, Cut into 1 inch Slices or Cubes

Prepared Asian Dry Rub

2T White Distilled Vinegar

3T Sugar

2T Warm Water

1 Large Shallot, Minced

1 Large Garlic Clove, Minced

1T Fish Sauce

½-1C Water

For the Banh Mi Sandwiches:

1 Large, French Baguette (Cut the sandwiches in half and then lengthwise)

Pickled Vegetables

Sriracha Mayo

Sliced Caramel Pork Belly

Thin Slices of Cucumber

Serrano Peppers, Thinly Sliced

Thai Basil Leaves (cilantro can be substituted as well)

Directions:

1. To Make the Pickled Vegetables: In a small bowl, mix the warm water, vinegar, sugar, and salt together until everything is dissolved. In a large bowl, toss together the carrots and radishes. Once the vegetables are tossed together, tightly fill the vegetable mixture into mason jars. Pour the liquid into the vegetable jars until full (up to the top). Close the lid and let it pickle for at least 3 days, but preferably a week (making it more sour).
2. Preparing the Pork Belly: In a small bowl, mix together all of the spices for your dry rub and set it aside while you prepare your pork. Using a sharp knife, score the skin of the pork belly all over. The more you score; the more fat will be released, making the pork belly crispier. Turn the pork belly over and make incisions in the meat about ½cm deep and about 2cm apart. Rub the prepared dry rub into the pork flesh and on top of the skin, making sure to rub it into the incisions as well. Place, uncovered, into the refrigerator and let it marinate overnight.
3. To Make the Caramel Sauce: Add the sugar and water to a heavy bottom saucepan. Heat the pan on medium heat, and let the sugar melt. As the sugar begins to melt, the mixture will begin to turn golden brown. Using a wooden spoon, stir the mixture occasionally. As soon as it turns a medium golden brown, remove from the heat. When it is finish, set it aside until you are ready to glaze the pork belly.
4. Cooking the Pork Belly: In large saucepan, turn on heat to medium. Heat the oil and then add shallots. Slowly cook shallots for about 1 minute and add the garlic. Cook both until they become soft and fragrant. Add pork belly. Cook pork belly for about 10 minutes or until all the edges are seared and browned. Add fish sauce and cook pork belly for about another 5 minutes. Add about ½-1 cup of water. If you need more water to cover the pork, add more until the pork is covered. Turn heat to low and cook for about another 10 minutes. Stirring occasionally. Then add the caramel sauce. Continue braising the pork on low heat for about another 45 minutes-1 hour, or until pork is tender. Stir occasionally.
5. To Make the Sriracha Mayo: In a small bowl, whisk together all of the ingredients until smooth and creamy. Refrigerate until ready to use.
6. To Assemble the Banh Mi Sandwiches: Spread the Sriracha mayo on all of the sides of the bread and then stack all of the following ingredients on to the sandwich and enjoy!