Eats Midwest Blt With 5 Pepper Sauce Recipes

MIDWEST BIPBIMBOP WITH PORK BELLY

Steps:

• Heat a medium skillet and add Pork Belly to sear off, about 2 minutes on each side. Remove from skillet. In same skillet, add mushrooms to saute in rendered pork fat. Season with salt and pepper as desired. To serve, add 1 cup of rice to a medium serving bowl. Top with three to four slices pork, 1/4 cup Pickles, 2 tablespoons Ssamjang, 1 egg, 7 to 8 slices radishes and a quarter of the cooked mushrooms. Garnish with some baby greens. Repeat with the remaining ingredients to make 3 more servings.
• In a small bowl, mix together salt, brown sugar, pepper, chile powders, if using, smoked paprika and bay leaves. Pour over pork, rubbing mix into meat. Wrap pork in plastic and refrigerate overnight or up to 24 hours.
• Preheat the oven to 275 degrees F.
• Remove plastic from pork belly. Rinse off excess seasoning under cold water, then place pork on a wire rack in a sheet pan. Place in oven and cook until golden brown and meat begins to pull apart with a fork, about 4 hours. Let cool, then slice.
• In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle.
• In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated.

EATS! HEAT 5-PEPPER SAUCE

Steps:

• Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai chile peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender and puree. Place the puree in the refrigerator to cool, about 1 hour.
• Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice. Add the 1 reserved raw chile pepper of each kind, and stir well.

HERBED EGG BREAKFAST TOAST WITH HOT PEPPER SAUCE

Steps:

• Lightly toast the bread. Melt the butter or ghee in a medium nonstick skillet over medium-low heat. Brush the top of each piece of toast lightly with the melted butter or ghee.
• Break the eggs into a medium bowl and season with 1/2 teaspoon salt. Beat well with a fork. Stir in the cilantro, parsley and scallions. Add the eggs to the remaining butter in the skillet over medium-low heat and cook, stirring, until set to your liking, 2 to 3 minutes for soft-set eggs.
• Put 2 slices of toast on 2 plates. Top each toast with a slice of tomato. Top with the eggs. Drizzle with the Hot Pepper Sauce and serve.
• Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
• Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil. Makes about 1 1/4 cups.