Capabilities
New Restaurant Concept Development
Food Service National Restaurant Chains
Food Service Suppliers
Retail
Highlights
Technologies
Clients
Biographies
Chefs Round Table
Testimonials
Home
Contact Us
Mission
Grilled Corn Cakes with Yucatan Pork BBQ


Pulled pork barbecue in a Yucatan spicy marinara sauce and grilled corn cakes with cheese and bell peppers

RECIPE: Grilled Corn Cakes with Yucatan Pork

PLATEWARE: Large Bowl

EXECUTION TIME: 10 minutes

RECIPE:

INGREDIENTS Yield: 1 Order
Pulled Pork, see recipe 2 cups (8 oz. wt.)
Water 2, 3 oz. scoops
Marinara Sauce 2, 3 oz. scoops
Hot Sauce 1 tsp. (or to taste)
Grilled Corn Cake, see recipe 1 each
Diced Tomato Garnish
Minced Jalapeno Garnish

PROCEDURE:

  1. Blend marinara and hot sauce together. Toss pork, water and marinara together. Heat in microwave or in sauce pan.
  2. Sprinkle corn cake with corn meal. Place on grill. Grill 5 minutes on one side. Turn and grill opposite side until heated.
  3. Place pork in large bowl. Place corn cake over pork.
  4. Garnish with diced tomato and jalapeno.

RECIPE: Cuban Corn Cakes Crab

UTENSILS: Sauce pan, measuring cups, measuring spoons, mixing spoon, hotel pan

PREP TIME: 20 minutes

SHELF LIFE: 3 days

RECIPE:

INGREDIENTS Approximate Yield:
1/2 Hotel Pan (6 cakes)
Chicken Stock 4-1/4 cups
Yellow Corn Meal 1-1/2 cups
Red Bell Peppers, diced 1/2 cup (1-3/4 oz.)
Chopped Garlic 1 tsp.
Green Bell Pepper, diced 1/2 cup (1-3/4 oz.)
Frozen Corn (defrosted & drained) 1 cup (6 oz.)
Jack Cheese, Shredded 4 oz.
Salt 1 1/2 tsp.
Butter 1 1/2 oz.
Black Pepper 1/2 tsp.

PROCEDURE:

  1. Bring chicken stock to a boil. Slowly add corn meal and whisk until smooth.
  2. Puree corn in food processor.
  3. Add pureed frozen corn, bell peppers, garlic, seasoning and butter.
  4. Cook until thick, approximately 10 minutes.
  5. Add cheese and blend well. Cook stirring, approximately 5 minutes until cheese is melted and blended. Pour into greased half hotel pan and chill.
  6. Using round 31/2" cookie cutter, cut into small cakes.
  7. Store on parchment paper.

RECIPE: Pulled Pork

UTENSILS: Roasting Pan, Measuring Spoons and Cups, Storage Container

PREP TIME: 5 minutes

SHELF LIFE: 3 days refrigerated

RECIPE:

INGREDIENTS Approximate Yield:
3-1/2 to 4 pounds
Boston Butt 5 lbs.
Kosher Salt 1-1/2 Tbsp.
Coarse Ground Black Pepper 2 tsp.

PROCEDURE:

  1. Sprinkle with kosher salt and black pepper.
  2. Heat a roasting pan and sear pork on all sides until brown.
  3. Place the pork in oven at 400 degrees for 1 hour, uncovered. Cover the pork and turn the oven down to 325 degrees for 2-1/2 hrs.
  4. Cover with foil for last 2 hours of cooking.
  5. Pull pork into strips.


© 2000 Culinary Systems Inc.