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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Carnitas

INGREDIENTS

  • 1 ea. Pork shoulder, bone in
  • 1 ea. Orange, sliced
  • 3 tbsp. Oregano
  • 3 bulbs Garlic
  • 1 ea. Whole onion, quartered

METHOD

  1. 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

  1. Blend, strain and let set.
  2. Cut into round patties the size of your bun.

Cheese Sauce

INGREDIENTS

  • 1 block Cheddar
  • 1 quart Cream

METHOD

  1. Melt cheese into cream.
  2. Season with pickle juice.


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