Midday Fix: 6th annual chefs on the grill

Park Grill at Millennium Park

11 N. Michigan Avenue
Chicago
(312) 521-7275
www.parkgrillchicago.com

Event:
6th Annual Chefs on the Grill
June 19
5:30 p.m. – 9:00 p.m.

Lechon-style Roasted Pork

Pork

Ingredients:
5 lbs of whole pork butt skin on preferably
1/4 lb of chopped fresh oregano
1/4 lb chopped fresh garlic
4 oz olive oil
2 oz kosher salt
1 oz ground black pepper

Directions:
Add herbs, garlic and oil in mixing bowl and cover pork liberally. Season with salt and pepper 24 hours prior to cooking. Place in preheated wood grill at 220 degrees and let cook for about 5 hours until internal temp of 195 is reached. Let rest for 2 hours then cut as needed.

Sofrito

Ingredients:
4 oz chopped cilantro
1 oz olive oil
1 oz red wine vinegar
1 oz lime juice
4 oz chopped goat horn peppers
2 oz minced shallots
salt and pepper to taste

Directions:
Place all ingredients in bowl and mix to incorporate and set aside.

Roasted Plantains

Ingredients:
4 unripe plantains
1/4 cassava root puree
1/4 cup melted butter
salt pepper to taste
chicken stock

Directions:
Roast plantains on 350 degrees for about 2 hours skin on until they are caramelized. Let cool and puree with butter, cassava root and thin out as needed with chicken stock.

Radish Salad

Ingredients:
2 oz shaved assorted spring radishes
1 oz white vinegar
1 oz sugar

Directions:
Add all ingredients in bowl and mix to combine.

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