ERNEST HEMINGWAY SPECIAL
Provided by Food Network
Number Of Ingredients 5
Steps:
- Mix in mixing glass, stirring well. Serve in iced cocktail glass.
LECHON SPECIAL
Steps:
- Put the pork belly in a large pot and cover with water. Bring to a boil over high heat and cook until it fork tender, 1 hour 30 minutes.
- Place the pork in a strainer and drain to remove all of the water, 30 minutes.
- Add the oil to a deep fryer or Dutch oven and heat to medium-high heat. Fry the pork until golden brown, 30 to 45 minutes. (The thicker the slab of belly, the longer it will take to fry.) Transfer to a paper towel-lined plate.
- Chop the pork belly into 1-centimeter-square pieces. Toss the pork belly, onions, tomatoes, fish sauce and Hawaiian salt in a medium mixing bowl. Garnish with green onions.
JOE'S SPECIAL
Steps:
- Sprinkle the tri-tip with salt and pepper.
- Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Once heated, add the tri-tip and saute until browned, 3 to 4 minutes. Add the garlic, shallot and mushrooms, then season with salt and pepper and saute until softened, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the egg yolks, if using, and quickly stir to cook through. Stir in the Parmesan. Taste for seasoning and serve hot garnished with more Parmesan. Eat with spoons.
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- Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
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