These parts aren't known for following the University of Arkansas Razorbacks, but “soooeeey pig!” was echoing to and fro along the Broadway Extension after the most recent installment of American Propane's monthly “Open Flame.”
That's because the Pork Council was kind enough to supply a distinguished group of chefs with the raw materials to create a pork-tacular feast at The Cabana at American Propane, 7401 N Broadway Extension.
Who better to spearhead the attack on pork than the man who goes by Chef Pork Belly, Josh Valentine, whose time on Bravo's “Top Chef” was marked by relentless use of bacon and pork.
For the event, Valentine produced his version of Vietnamese banh mi, which by now surely is an Oklahoma City specialty.
How do you top one of the state's hottest chefs cooking his favorite ingredient? Invite the chef who mentored Valentine to that love affair with pork, Kurt Fleischfresser. The Big Kahuna prepared Grilled Marinated Pork Shoulder Steaks with White Gazpacho and Basil Barbecue Potatoes.
Uptown Grocery Co. and Buy For Less supplied not only the ingredients for the night but the masterful cooking skills of chef Jermiah Duddleston, who turned a simple pork tenderloin into a composed dish of Roasted Garlic Pork Tenderloin With Brussels Slaw.
As for myself, I handled the appetizers with help from my son Luke. We made two kinds of queso: one celebrating pork with homemade chorizo, the other celebrating the arrival of Hatch chiles.
Valentine soon will be opening The George Prime Steakhouse atop Founders Tower. The 200-plus capacity dining room won't rotate like it did in its previous lives as The Eagle's Nest and Nikz at the Top, but the anticipation for this partnership between Valentine and Kevin George has the local foodie-sphere spinning on its collective heels.
Grilled Marinated Pork Shoulder Steak
4 8-ounce Pork Shoulder Steaks, cut about ½-inch thick
4 cloves of garlic, peeled and coarsely chopped
1 jalapeno, seeded
4 sprigs of rosemary, sprigs removed
1 small red onion, peeled and coarsely chopped
½ cup Italian parsley, chopped
Fresh ground black pepper
2 teaspoons smoked paprika
¼ cup olive oil
• Put everything but the pork in a food processor and puree to a paste. Divide and smear this paste on the steaks and wrap tightly. Let marinate for at least a couple of hours or overnight.
• Salt the steaks and grill over a medium flame to preferred temperature. Let rest for about as long as they grilled and serve with White Gazpacho Sauce and Basil Barbecue Potatoes
White Gazpacho Sauce
3 cloves garlic, peeled and thinly sliced
2 tablespoons toasted and sliced almonds
¼ cup extra-virgin olive oil
6 very thin slices of lemon plus the juice from the rest of the lemon
2 anchovy filets
3 English cucumbers, peeled, seeded, lightly salted and chopped into several pieces each
1 small white onion, peeled and sliced thin
3 stalks celery, rinsed and chopped
¼ cup of Panko Bread Crumbs
• In a food processor blend the first five ingredients together until it is almost a paste. Add the rest of the ingredients to the hopper and pulse until it is almost the consistency of oatmeal. Adjust seasoning and chill until needed.
Basil BBQ Potatoes
2 pounds of a small variety potato like fingerlings
¼ cup olive oil
Salt and pepper
• In a large mixing bowl, combine the potatoes and oil, making sure the potatoes are lightly coated with oil. Add salt and pepper, then roast at 400 degrees until fork tender, 20 to 30 minutes.
• Wipe clean the mixing bowl and return potatoes until cool. Lightly smash the potatoes to break the skin. Toss with 1½ cups of Basil Barbecue Sauce.
Basil Barbecue Sauce
1 cup Head Country Hickory BBQ Sauce
6 ounces Coca-Cola
3 cloves garlic
1 cup fresh basil leaves
• Put all of the ingredients in the blender and puree.
ROASTED GARLIC PORK TENDERLOIN WITH BRUSSELS SLAW
1 pork tenderloin, fat trimmed, membrane removed and cut into three equal portions
1 tablespoon roasted garlic
fresh cracked black pepper
• Rub pork with roasted garlic and season with salt and pepper.
• Over a medium flame, grill pork to medium doneness. Let rest and serve under Brussels slaw.
1 pound Brussels sprouts, stemmed and shaved
½ cup shaved red onion
½ cup shaved purple carrot curls
1 cup mayonnaise
¼ cup honey
¼ cup apple cider vinegar
¼ teaspoon cayenne pepper
• Combine slaw ingredients and allow flavors to combine in refrigerator about 2 hours.
Queso Two Ways
16 ounces cream cheese
16 ounces queso blanco or other Mexican melting cheese like queso quesadilla, queso asadero or queso enchilado
8 ounces water or chicken stock
1½ cups Bacon-Green chile sauce
1½ cups chorizo
• Combine cheeses and stock in double-boiler or crock pot and melt.
• Divide melted cheese mixture into two crocks, fondue pots or pots. Add chorizo to one crock and Bacon-Green Chile and diced bacon to the other. Keep warm at lowest setting and add more stock or water to maintain consistency.
1 pound pork
3 tablespoons Chimayo Chorizo Spice
1 tablespoon apple cider vinegar
• Combine all ingredients at least two hours, preferably overnight.
• In a medium-high skillet, fry the chorizo until cooked through. Drain and serve.
Bacon-Green Chile Sauce
8 to 10 Hatch green chiles, roasted, peeled, seeded and chopped
1 small white onion fine diced
4 cloves garlic, mashed in 2 teaspoons salt
4 slices thick-cut bacon
1 cup chicken stock
Salt and pepper to taste
• Fry the bacon over medium heat to render off as much fat as possible. Remove bacon onto paper towels to cool and drain.
• Add diced onions and let sweat over medium to medium-low heat at least 10 minutes. Add garlic and cook another 10 minutes, lowering heat if the onions and garlic appear to get too dark. Add green chiles and residual liquid and sweat another 10 minutes.
• Increase heat to high and add chicken stock, simmer at least 20 minutes over medium-low flame.
• Dice the bacon and add to sauce.
• Season with salt and pepper and serve.
Pork Belly Banh Mi
10 to 12 baguettes, sliced open and toasted
1½ fresh pork belly, skin on
1 cup brown sugar
½ cup salt
¼ cup coriander seed, coarsely ground
¼ cup black peppercorns, coarsely ground
• Mix all ingredients except pork belly.
• Generously rub the belly with the mix.
• Cure overnight.
• Cook on grill over indirect heat (about 225 degrees) for 3 to 4 hours.
• Once tender, crisp skin on direct heat.
• Slice for sandwich.
½ pound carrots, shredded in food processor or sliced in thin rounds or thin match-like strips
3 cups warm water
3 tablespoons distilled or rice wine vinegar
2 to 3 tablespoons sugar, depending on how sweet you want your pickles
2 tablespoons salt
• Mix warm water, vinegar, sugar and salt until everything is dissolved.
• Choose a pitcher or bowl with a lip that can be used for pouring mixture.
• Peel, wash and cut carrots to de
• Place in bowl and blot dry with paper towel.
• Place carrots in a tight lid jar, bowl or similar container.
• Pour liquid salt mixture into carrot container till full.
• Close lid and let it pickle for about 3 to 5 days, or till desired sourness. For immediate use, let marinade for about 1 hour.
• Top baguettes with fillings plus sliced jalapeno, whole cilantro leaves, sprigs optional.
Suggested condiments: Mayonnaise, barbecue sauce and sriracha.