| Ingredients:
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2 lbs. Austin Blues Pulled Pork
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12 ea Four Season’s 6” crepes
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1 T Bocelli Canola / Extra Virgin Olive Oil Blend
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1/3 C Onions, chopped
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1 T Shallots, minced
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1 tsp Natural Pak Garlic, minced
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2 tsp Jalapeno peppers, seeded, minced
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1 C Family Tradition 7 Bean Cuisine
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¼ C MarketSource Fresh Cilantro
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2-3 C Haserot Chicken Broth
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1 C Scallions, fine julienne
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2 T Red pepper, brunoise
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2 T Yellow pepper, brunoise
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Instructions:
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FOR SAUCE
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Heat olive oil in sauce pot
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Add onions and shallots, cook for 1 minute
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Add the garlic, beans, jalapenos and cilantro.
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Cover with chicken stock, season with salt & pepper
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Bring to boil, reduce to simmer and cook until beans are soft
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Puree mixture until smooth adjusting texture with stock
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FOR CREPES
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Heat the pulled pork (boil in the bag)
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Turn pork out into holding container
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Lay crepes out on table
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Fill crepes with 21/2 ounces of pulled pork each
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Roll crepes up like egg roll tucking ends to hold meat in
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FOR SCALLION
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Utilize green and white of scallion when cutting fine julienne
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Heat oil in sauté pan to smoke point
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Add julienne scallion, fry quickly to crisp and remove to side
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FOR ASSEMBLY
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Spoon bean sauce onto middle of service plate
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Arrange crepes in center of sauce
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Top with the crispy scallions
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Garnish with the red and yellow pepper confetti sprinkled over and around plate |