Cheese sauce, Jalapeno “gel” patty, and carnitas on a Hatch Chile Bun.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Euro-Bake, Wusthof, and FOH.
Carnitas
INGREDIENTS
- 1 ea. Pork shoulder, bone in
- 1 ea. Orange, sliced
- 3 tbsp. Oregano
- 3 bulbs Garlic
- 1 ea. Whole onion, quartered
METHOD
- Place in pressure cooker or roast in the oven 350 F until tender, approx. 3 hours.
Jalapeno “Gel” Patty
INGREDIENTS
- 8 ea. Jalapenos
- Water (enough to blend to water/juice consistency)
- 1 tbsp. Agar-agar
METHOD
- Blend, strain and let set.
- Cut into round patties the size of your bun.
Cheese Sauce
INGREDIENTS
- 1 block Cheddar
- 1 quart Cream
METHOD
- Melt cheese into cream.
- Season with pickle juice.
