1 tablespoon minced, seeded jalapeño1 tablespoon minced red onion
1 tablespoon minced cilantroJuice of
1 limeSalt¾ cup all-purpose flour
½ cup corn flourPinch baking powder
12 ounces seltzerVegetable oil for frying
Mash one avocado until smooth. Dice the other and mix both together. Add jalapeño, onion, cilantro, lime juice and salt to taste. Form mixture into 12 to 16 thick oval patties. Place on a foil-lined baking sheet and freeze at least 1 hour. Place 1/4 cup of the flour in a small bowl and lightly dust the frozen guacamole patties with it. In another bowl, mix remaining flour with corn flour, baking powder and a teaspoon of salt. Stir in seltzer. Heat oil to a depth of 1/2 inch in a large skillet. Coat floured guacamole patties in batter and fry on medium-high until golden brown, about 3 minutes. Turn to fry second side. Drain on absorbent paper and serve. _______________________________________________ Pork Belly Tostada By Chef Ricardo Camacho of Añejo Yields 22
servings of 4 tostadas each
Pork belly slab, uncured/ bone out 2900 G
Kosher salt 1000 G
Brown sugar 350 G
Pink Peppercorns 250 G
Canela 80 G
Morita chilies 80 G
Method: Combine all ingredients but the meat in a large bowl. Mix well make sure to really agitate the spices between the salt and sugar while mixing. Cover Entire slab of pork belly with the mix and let sit in the fridge for 8-24 hours. When the belly has completed its time in the cure remove and lightly rinse any excess curing mixture from meat. This is a critical step to much cure mix left on the meat will result in a very salty braising liquid and meat.
Mexican Tamarind soda (jarritos) 1000 G
Morita Chilies 80 G
Chile Arbol 35 G
Canela 20 G
Maple Syrup 20 G
Onion, quartered 300 G
Garlic 77 G
Butter, softened 125 G
Method: Place all ingredients in a deep braising pan and cover. Put in a 350 degree oven for 2.5-3 hours.Once cooked remove from broth and palce in between two cookie sheets with heavy cans on top. Place in your fridge over night. The next day it will be ready to cut into 1” strips then ½ “ slices. Reserve the broth and reduce by a 1/4”. Whisk in butter. Pour over the sliced pork belly and re heat in the oven until bubbly just before serving.
Corn tortillas 30 pcs Fryer set to 350 degrees
Salt 1 tbsp
Method: Using a 1” diameter ring cutter punch out “coins” fry them for 3 minute or until golden and crispy. When done place on a paper towel lined cookie sheet and sprinkle with salt.
PICO DE GALLO Tomatillos, small dice 450 G Red onions, small dice 225 G
Jalapeno, small dice 225 G
Lime Juice 46 G
Cilantro, chopped 42 G
Method: Combine in a bowl and let sit overnight
BURNT CILANTRO CREMA
Cilantro 1 bunch Mexican crema 32 oz
Lime juice 28 G
Salt 2 G
Method: Place rinsed and dried cilantro in a 400 degree oven. Cool until cilantro has darkened and completely dried about 40 mins. Place dried cilantro in a spice grinder and process until fine powder. Mix powder with remaining ingredient in a bowl and place in a squeeze bottle,
To plate you will place a slice of avocado on a tostada followed by pork belly, then a small mound of pico de gallo followed by a bead of burnt cilantro crema and finally micro cilantro.
Chef Ray Lampe or Dr. BBQ literally wrote the book on tailgating dishes, as the author of the official NFL Gameday Cookbook. Take a ‘CUE’ from the tailgating pro himself.
Dr. BBQ’s Apricot Glazed Baby Back Ribs
By Ray Lampe, Dr. BBQ
Makes 6 servings
2 each Full slabs of baby back ribs, about 2 pounds each
1 ½ cup Apricot preserves, divided and at room temperature
¼ cup Brown sugar
½ cup Apricot nectar
For the rub:
¼ cup Raw sugar
3 tbsp. Salt
1 tsp. Black pepper
1 tsp. Chili powder
1 tsp. Paprika
1 tsp. Granulated garlic (or powder)
1 tsp. Granulated onion (or powder)
½ tsp. Cayenne (optional)
1. Peel the membrane from the ribs and trim any excess fat.
2. Wash in cold water to remove any bone dust and dry well.
3. In a small bowl, combine all of the rub ingredients and mix well.
4. Season the ribs liberally with the rub using about 2/3 on the meaty side and 1/3 on the bone side.
5. Let rest at room temperature for 10 minutes or in the refrigerator for up to two hours.
6. Prepare the outdoor grill to cook indirect at 300° adding apricot (or apple) wood for flavor.
7. Place the ribs on the grill meaty side up and cook for one hour.
8. Flip the ribs and cook for 30 minutes.
9. Flip again and cook until the ribs are golden brown, about another 30 minutes.
10.Remove the ribs and transfer to a platter or sheet pan.
11.Lay out two big double thick sheets of heavy duty aluminum foil each big enough to wrap a whole slab. 12.Transfer each slab of ribs to one of the sheets of foil, meaty side up.
13.Top each slab with ½ cup of the preserves, spreading evenly.
14.Sprinkle half of brown sugar over each slab.
15.Begin to bring the sides of the foil up to wrap the ribs. While folding each foil into a packet, pour ¼ cup of the apricot nectar under the ribs.
16.Seal the packets snugly being careful not to puncture the foil with the rib bones.
17.Return to the grill for 45 minutes.
18.Open one of the packets and test the ribs for doneness by inserting a toothpick into the meat.
BBQ Bacon Brie
By Ray Lampe Dr. BBQ
Yields 6 to 8 servings Ingredients:
1 lb Bacon
16 oz Wheel of brie
BBQ sauce of choice
1. In a large skillet over medium heat in the kitchen, cook the bacon until just crispy.
2. Meanwhile, prepare the grill to cook indirectly at 350°F.
3. Unwrap the brie and place it in a disposable pie pan.
4. Top with the BBQ sauce.
5. When the bacon is cooked, drain on a paper towel and then chop medium fine.
6. Top the brie with all of the bacon.
7. Place the pan with the brie on the grill and cook until the brie is soft, about 15-20 minutes.
8. Add crackers around the brie and serve warm
The Burgary in Lower East Side
- 3/4 lb Ore Ida’s Finest Tator Tots
- 1/3 cup of spicy cheddar cheese sauce
- ½ cup of Pico De Gallo (diced tomato, onion, jalapeno, ciliantro)
- ½ cup of warm Black Beans (canned)
- 6 slices of fresh jalapeno
- Salt and Pepper to taste
- Fresh cilantro leaves for garnish
- (Shredded short rib optional)
In a saucepan bring black beans to a simmer. Prepare ½ cup of pico de gallo and set aside. Melt and heat 1/3 cup of spicy cheddar cheese sauce. Heat a large pot of canola oil to 375 degrees – deep fry tator tots until golden brown about 4-5 minutes. Remove tator tots from oil and toss salt and pepper to taste. In a large bowl place the tator tots first, drizzle the melted cheese sauce over the tots, add the black beans on top, followed by the pico de gallo and arrange sliced jalepeno around the sides of the dish. Garnish with fresh cilantro sprigs.