Fresh Thoughts Blog

18 April 2008

S.O.S. Wild & Crazy Taco Night

Posted by Chef Paul under: Uncategorized .

Crazy Good Pork Belly TacosTaco Ingredients

Share our Selves held their 15th Annual Wild and Crazy Taco Night on Thursday, April 17th and we were lucky enough to participate for the second year in a row. This year we were in the VIP room along with Chef Pascal Olhats from Pascal’s in Newport Beach. About 20 chefs from the Orange County area come each year to support this worthwhile charity and create some crazy taco combinations. Some of the Chefs include Rich Mead, Carlito Jocson, Alan Greeley, Laurence Hutchenson, Louie Jocson, and Michael Kang. White Apron Meat company often donates product for the chefs to use. Last year we really enjoyed pairing the Beef Tongue (Lengua) with Orange Ancho Sauce and a Jicama slaw. This year we had our sites set on Pork Belly!!! After a two day dry rub of Corriander, Cumin, Mustard & Aleppo Pepper, we pan seared then braised the pork belly in Apple cider, chilies & sweet onion for three hours. The shredded meat was served on a 5 inch white corn tortilla with smoked Chili salsa, pickled red cabbage, Casero cheese, cilantro & chopped crispy pork cracklin’s. Some guests came back 5 times and many others claimed it the best taco of the event. The Primal Alchemy booth was manned by Dana Buchanan and Chefs Paul Buchanan & Matt Hummel. We can’t wait to see what crazy taco we can come up with for next year.

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