Wine Pairing Recs: Benziger de Coelo Rosé or Imagery Riesling

Ingredients

Prep 1 Day in Advance

1. Cube the pork shoulder and transfer to a large bowl. Season with the pork seasoning and kosher salt (about 1-2 teaspoons) and set aside to temper for 15 minutes.

2. Preheat your oven to 350F.

3. Dice 1 of the onions. Smash 3 of the garlic cloves

4. Heat a dutch or oven-safe lidded pot oven over high heat. Add the canola oil to the
preheated pan.

5. Just before the oil begins smoking, use tongs sear each cube of pork on all sides, working in
batches so as not to overcrowd the pan. Set aside the seared pork on a plate, leaving the
pork fat in the pan.

6. Add the diced onion and smashed garlic and saute in the pork fat over medium heat,
stirring frequently, until the onion is translucent and soft.

7. Add the tequila to deglaze, stirring up any brown bits that have formed.

8. Add the chicken stock and chili arbols (the smallest peppers in the mix) to the pot and bring
to a simmer, then add the pork and any collected juices.

9. Add ½ bunch of cilantro to cover, then, once at a nice simmer, cover with a lid and transfer
to the oven to braise until the pork is fork tender, about 2-3 hours.

10. Remove from the oven and allow to cool until it’s room temperature.

11. Once cool, cover the pot and refrigerate for tomorrow.

Prep

1. Turn your broiler to high.

2. Bring 2 quarts (8 cups) of water to a boil.

3. Reheat the braised pork shoulder over medium-high heat. Add the tomato confit, scraping
out any oil in the container.

4. Bring the braised pork to a simmer. Adjust the heat to maintain a simmer. Cook until the
pork mixture is hot, tender, and the liquid is reduced to a saucy consistency.

5. Husk and halve the tomatillos. Smash the remaining garlic cloves.

Cooking Directions

1. In a large saute pan over medium-high heat, toast the remaining dried chilis until the air is
spicy.

2. Add the toasted chilis to the boiling water. Turn off the heat and let soften for 5 minutes.
Drain over a large bowl to reserve the liquid.

3. Spread the canned tomatoes, garlic cloves, and tomatillos onto a sheet tray. Place under
your broiler and allow to caramelize for 3-5 mins.

4. Add the caramelized tomatoes, garlic, tomatillos, and rehydrated chilis to a blender. Blend,
adding reserved chili water as necessary, until a nice salsa-like consistency forms. Taste and
season with salt.

5. Dice the remaining onion. Slice the remaining 1 bunch of cilantro. Transfer to a small bowl
and mix to combine.

6. Slice the limes into wedges.

7. In the same saute pan you used to toast the chilis, toast the tortillas until nice and soft.

8. Let’s make some tacos!!!! Place the tortillas on a plate, add the saucy pork, a dollop of salsa,
a sprinkle of cilantro and onion, and a squeeze of lime. Enjoy!!!!

Tomato Confit

1. Preheat your oven to 350F.

2. Slice the tomatoes and season with salt.

3. Place in a baking dish and just barely cover with olive oil.

4. Confit in the oven until shriveled and tender, about 1½ -2 hours.

5. Cool and pack in a small container so the flavors can mingle overnight.

 Recipe courtesy of Truffle Shuffle.

Wine Pairing Recs: Benziger Oonapais or Imagery White Burgundy

Ingredients

Prep

1. Fill a large pot with water and cover it with a lid. Bring to a boil over medium-low heat.

2. To make the mushroom brodo, peel and dice the shallot. Crush the garlic with the palm of your hand.

3. Place the diced shallot, crushed garlic, and dried mushrooms in a 2 quart pot. Add the vegetable stock and
water and bring to a simmer. Cook, adjusting the heat to maintain a gentle simmer, while preparing the rest
of the dish.

4. Set aside ½ cup of flour for bench flour.

5. Lay the remaining flour onto the countertop and form a well in the center.

6. Add the eggs, egg yolks, and olive oil into the center of the well. Mix with a fork.

7. Using your index finger, slowly incorporate the flour into the eggs, then form into a shaggy ball.

8. Knead the dough for 5-6 minutes. Cover with plastic wrap and set aside to rest.

9. Place the ricotta into the mixing bowl and add ¾ of the whole egg to the bowl. Add a pinch of Balinese
Truffle Salt, grate in half of the Parmesan cheese and 1 tablespoon of chopped Truffle Carpaccio. This is the ricotta sauce.

Cooking Directions

1. Adjust the seasoning of the brodo with Balinese Truffle Salt. Strain into another pot or bowl and keep hot.

2. Lightly season the pot of boiling water with salt and cook the tortellini for 3 minutes.

3. Remove the tortellini from the pot and plate them in your favorite serving bowl.

4. Using a ladle, ladle some of the mushroom brodo on top of the tortellini.

5. Shave some Parmesan cheese over the tortellini and top with Truffle Carpaccio.

6. Add one last sprinkle of Balinese Truffle Salt and dig in!

 Recipe courtesy of Truffle Shuffle.