Belly Pho Sho!

I try and do my best to take common ingredients & twist them until they are fully flavorful enough to present. & I just never know where & when inspiration will come. Today, I will be deliberately generous to others!

Cheers!

Pork Belly Pho

1 lb pork belly(see a butcher)
2 T Cajun seasoning
2 oz maple syrup
1/2 yellow pepper, julienne cut
1/2 red pepper, julienne cut
1/4 c snow peas, julienne cut
1/2 head radicchio, shaved
1/4 c red onions, shaved
2 ea green onions chopped
1 oz olive oil
1/2 oz sesame oil
1/2 oz rice wine vinegar
Salt & pepper
3 c linguine, cooked
3 c Korean BBQ sauce
2 oz plum tomatoes, puréed
1 ea kiwi, peeled

Method:

1.Heat belly in oven with maple syrup & Cajun seasoning @ 250 degrees for 2 hours
2.in bowl, mix together peppers, onions, snow peas, radicchio, salt, pepper, vinegar & oils. Let stand in fridge for an hour.
3. Blend together tomatoes, Korean BBQ & kiwi in saucepan. Stir in noodles.
4. Portion pork belly in 1x1 squares
5. Plate pasta topped with slaw & bellies

Spanish wing dip

My son is obsessed with FIFA12 & especially FC Barcelona, wants a jersey & even asked to go to a game...,, yea, right! Here's as close as I can get you Cam!

Cheers!

Spanish Wing Dip

3# cream cheese
1/2 c chopped green onions
1 c Portuguese Churrasco sauce or other hot sauce
3 chicken breasts cooked shredded
1 t blackened spice
1/4 c smoked Gouda cheese, shredded
1 T pistachios, crushed
1 c chorizo sausage, browned

Method:

Combine all ingredients except pistachios in mixer. Once mixed, transfer to baking pan & bake in 375 degree oven for 15-20 minutes. Sprinkle top with crushed pistachios & serve with crackers or tortilla chips!